Gluten is defined as the elastic protein that is left behind after the starch is washed away from flour.
A true gluten intolerance is actually a disorder of the immune system whereby the ingested gluten damages
the small, finger like protuberances (villi) in the small intestine. This leads to the malabsorption of
nutrients and essential vitamins.
The ongoing abuse of gluten in the intestine may result in deficiency
complications such as anemia, bone disease and gastrointestinal malignancies.
The intestine walls themselves may also become thinner and eventually the cells themselves could pull
apart leading to a condition known as “leaky gut syndrome” which renders the gut defenceless to other toxins.
Your psychological health may also be affected as the liver becomes overloaded with these toxins and symptoms
such as mood swings, depression and headaches often occur. Only wheat is considered to have true gluten but
it is also present in rye, barley and oats as well as their variants such as durum and semolina (wheat, malt, barley).
GLUTEN FREE ALTERNATIVES:
Almond flour (the most expensive as it is only imported)
