Bread Gluten and Sensitivity

By: Kelly Gregg MD

WHAT'S THE DEAL WITH GLUTEN Everyone has now heard of gluten, or more specifically gluten-free. There is a severe disease that can be associated with gluten, that is celiac disease. Most people who do not want to eat gluten or are sensitive to this substance do not have celiac disease. By far our association with gluten revolves around wheat flour. I will explain the significance of gluten in your life so you can use your common sense to make some decisions regarding your intake of this product. Celiac disease is rare. Wheat allergy is rare. Many more believe they feel better when they do not eat gluten. There are various other components of bread other than gluten which may cause problems with some people. All bread is not the same as far as your diet is concerned. We have eaten bread for at least 5000 years. We also did have an epidemic of obesity. Now we do. The reason bread is not a major factor in our obesity is not gluten, but rather the processing of flour. This book is a small segment of a larger book, Bread in the Modern Diet, which goes into detail on that subject.

• Format: Paperback
• Language: English
• ISBN: B0CSG83JQD
• ISBN13: 9798876309730
• Release Date: January 2024
• Publisher: Independently published
• Length: 37 Pages
• Weight: 0.20 lbs.
• Dimensions: 8.0" x 0.1" x 5.0"