gluten

  1. Gluten linked to dozens of risks

    HIDDEN trigger causes DOZENS of health problems (Learn how to AVOID it!)

    What if I told you there’s one thing you can do that would…

    END your joint pain….

    EASE your digestion…

    SOOTHE your anxiety…

    And help you LOSE weight?

    Sounds amazing, right?

    What if I also told you it’s so EASY that anyone can do it…

    It’s so SAFE it literally packs ZERO risks…

    And it’s not just affordable… it’s FREE!

    Maybe you think this all sounds too good to be true.

    I get it.

    But friends, I’m here to tell you there is truly is a way you do all this, and more.

    And I’m going to show you right now

    EASY diet tweak could CHANGE YOUR LIFE

    As I shared with you yesterday, one in four older Americans are battling some form of food sensitivity, and up to 80 percent are completely undiagnosed.

    You can have allergy tests to figure them out, but today I’ve got a SHORT CUT that can solve many of your problems with ZERO tests…

    Give up GLUTEN, or at the very least minimize it.

    Now, mainstream docs have SWORN there’s no such thing as a gluten sensitivity…

    They’ve flat-out insisted that you either have celiac disease and must avoid gluten at all costs… or you don’t, and it’s safe in any amount.

    But a new study proves them wrong, once and for all.

    It reveals how even people with no sign of celiac can struggle when they’re exposed to gluten.

    And it provides absolute proof that cutting out gluten can deliver real and lasting health benefits to MILLONS of Americans.

    This was a gold-standard study in which volunteers without celiac were put on a low-gluten diet for eight weeks, and conversely, on a diet with more typical gluten for eight weeks.

    When they cut gluten, these non-celiac volunteers:

    • Lost weight
    • Had less pain and discomfort
    • Had less bloating

    More importantly, the balance of bacteria in the gut made a sudden and beneficial shift, making it easier to digest food and absorb nutrients.

    The new study focused on digestion, but hidden and undiagnosed gluten sensitivities are often behind everything from anxiety attacks to joint pain, “brain fog” and more.

    Since most of the foods rich in gluten are empty carbs, there’s no downside to giving them up.

    Many people feel better very quickly – often the very same day they quit gluten.

    In other cases, it can take a few weeks or even a couple of months to feel the full benefits.

    The new study does provide one note of caution: When people give up grains, they often lose fiber, which can undermine the digestive benefits and lead to poorer blood sugar control.

    Make up the difference with delicious gluten-free sources of fiber such as avocado, berries, apples, beans and broccoli.

  2. Gluten is hiding in common foods

    Secret gluten could make you sick

    When you've made the switch to a gluten-free diet, you quickly learn to become a world-class label reader.

    Or so you think.

    Turns out those labels aren't nearly as reliable as you've been led to believe -- and if you eat something that shouldn't have gluten and feel crummy later, it's not your imagination at work.

    It's secret gluten!

    A new report finds many foods that SHOULD be gluten-free can still contain the stuff, and in levels high enough to make you sick.

    The problem is that word "SHOULD."

    Sure, something that contains no wheat, barley, rye, malt, or brewer's yeast SHOULD be gluten free.

    But that's not always the case.

    Many of today's packaged foods are produced in massive... and in some cases filthy... factory operations. Cross contamination is so common that manufacturers often put voluntary warnings below the ingredients, such as "may contain traces of wheat" or "produced in a facility that also processes wheat."

    Other companies don't bother.

    That means you have to carefully read the ingredients, hunting for telltale signs of gluten.

    Unfortunately, that's just not good enough.

    Researchers analyzed products that SHOULD have been gluten free. There were no ingredients containing gluten such as wheat on the label, and no cross-contamination warnings.

    But according to a lab analysis,13 of the 87 products tested that SHOULD have been free of gluten had trace levels.

    Nine items contained between 5 parts per million and 20 ppm, while four of them had even higher levels of gluten.

    These might seem like low levels... and, in a sense, they are.

    But 20 ppm is enough to cause a reaction in someone who is sensitive to gluten even by government standards. In some cases, even lower levels can trigger problems.

    And even when you eat something that contains low levels of gluten and DON'T feel anything wrong, it could still produce the inflammation that leads to damage in your intestine.

    You might not feel it now, but constant exposure to damaging foods could cause serious long-term problems.

    The researchers warn that grain-based foods seem to be especially prone to contamination, but it could happen in other products as well -- including some you'd never suspect, such as spices and tea.

    There's an easy solution for this one, and that's to stop buying many of the foods that even have labels in the first place.

    You may not ever truly know what's in some packaged items.

    But when you buy whole fresh foods... including fruits and vegetables from the produce aisles and your meat straight from the butcher's counter... you know exactly what you're getting.

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