Something you are eating may be killing you, and you probably don’t even know it! If you ate pizza or French fries all the time or drink three sodas a day, you likely know you are shortening your life. But eating a nice slice of whole wheat bread–how could that be bad for you? Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, sauces, and most processed foods. Clearly, gluten is a staple of the American diet. What most people don’t know is that gluten can cause serious health complications for many. You may be at risk even if you don’t have full blown celiac disease.
And it’s not just a few who suffer, but millions. Far more people have gluten sensitivity than you think–especially those who are chronically ill. The most serious form of allergy to gluten, celiac disease, affects one in 100 people, or three million Americans, most of who don’t know they have it. But milder forms of gluten sensitivity are even more common and may affect up to one-third of the American population.
But why has gluten become so bad for you? The harvesting practices of wheat in the United States is very different than other countries.
I want to reveal the truth about gluten, explain the dangers, and provide you with a simple system that will help you determine whether or not gluten is a problem for you.