Over the seven years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven. For October Unprocessed, it’s time to put them out to pasture, permanently.
Author Archive | Dr. Jean Layton
Five Reasons for the Explosive Increase in Gluten Reactions (and Buttermilk Buckwheat Pecan Pancakes)
Why the rapid rise in Gluten intolerance? Our bodies haven’t changed genetically as quickly as our environment has changed.
All About Gums (Gluten-Free Pumpkin Pecan Muffins)
Guar, Xanthan and methylcellulose. One of these is included in almost every gluten-free processed food, but why?