gluten proteins
Researchers continue to reveal new discoveries regarding the body’s reaction to gluten proteins. A growing number of people are being diagnosed with celiac disease, and it has become apparent that an even greater number are sensitive to gluten proteins. This sensitivity can be at the root of a variety of autoimmune disorders.
Although most people look at the gluten-free diet trend as a passing fad, it is actually a necessity for a large portion of the population. With changes in wheat’s protein structure and the ubiquitous nature of its proteins in processed foods, the number of those who have celiac disease or other levels of gluten sensitivity continues to grow.
Processed Gluten-free products contain just as much sugar as their conventional counterparts. As far as your body is concerned, you are basically eating a product that is made entirely of sugar.
Although weight problems can be the result of gluten intolerance, quick weight loss is common among many people who eliminate wheat from their diets.
