gluten

As we begin 2020, we can choose to be more focused on the quality as well as the quantity of the types of foods we consume. Just decades ago people were often misinformed about many common foods, their ingredients and how they could possibly affect overall health and undiagnosed conditions. 

One commonly discussed topic is gluten, which is a collective of proteins found in grains, including wheat, rye and barley. Now, knowing that gluten is in so many foods, and the effects it may have on us, can put each of us at a distinct advantage over those who previously did not have access to this knowledge. Although the effects of gluten vary, it’s important to understand what gluten is, and who truly needs to restrict gluten or maintain a gluten-free diet vs. those who simply can avoid gluten at their own discretion.