When the Staff of Life Becomes the Stuff of Strife to Lowering Your Toxic Burden

When the Staff of Life Becomes the Stuff of Strife to Lowering Your Toxic Burden

Gluten intolerance is on the rise

Gluten intolerance is on the rise. Celiac disease, the most serious form of gluten intolerance, is thought to affect approximately 1 percent of the population, a
staggering number in absolute terms and far larger than thought just a decade ago (Fasano et al. 2003).

The number of people with some level of sensitivity to gluten in the United States may easily run into the tens of millions.

Undiagnosed gluten intolerance or even a mild sensitivity strains your entire system by instigating intestinal and then systemic inflammation.

For this reason we encourage you to be aware of whether you are gluten sensitive, and we counsel everyone to keep their gluten intake low.

Wheat is by far the most glutenous grain, but barley and rye also contain plenty of gluten. A thorough discussion of the potential problems with gluten is beyond the scope of this book, but in the following table we provide some helpful alternatives to glutenous grains and some tips on how to use them in cooking and baking.