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
Why the rapid rise in Gluten intolerance? Our bodies haven’t changed genetically as quickly as our environment has changed.
Guar, Xanthan and methylcellulose. One of these is included in almost every gluten-free processed food, but why?