More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It's estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed. It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?Read more ...
Have you ever baked a gluten-free bread, roll, cookie or cake, had it
turn out just lovely, then bite in and see your efforts turn to a pile
of crumbs? For those times you’re baking and end up with
less-than-desirable results, it could be any number of things. And the
problem is, it can be difficult to determine exactly what the issue is
without a multitude of repeat experiments.
Following the gluten-free diet can significantly improve your health if
you suffer from celiac disease or non-celiac gluten sensitivity. But
you do have to watch out: people who eat gluten-free tend to be
deficient in a few vitamins and minerals, and their daily intakes of
others may not quite meet recommendations, in part because gluten-free
processed foods often aren't supplemented with extra nutrients.