While it is easy to dismiss gluten allergies as a new-age fad, there is actually significant science behind it that demonstrates the serious effects on one’s health that it can take.
Gluten is a protein molecule that can be found in wheat, barley, rye, and many of the grains. Most breads you come across will likely have gluten in them. Conversely, most nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free.
To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.
More than 18 million Americans are suffering from some form of gluten sensitivity, and such a sensitivity can lead to conditions as minor as a rash and as serious as a seizure. In other words, those with a gluten sensitivity cannot rely on a food package’s label alone. To make matters worse, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.
The team at Lisa G Gold Family Health NP PLLC recognizes the importance of gluten avoidance for patients who are struggling with chronic illness. We also recognize that many of the gluten-free processed foods lack the proper nutritional value contained in whole food approaches.
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