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(photo by Sutton Porter/courtesy of Laurie Edwards-Tate)

If you are one of the millions of people affected by gluten intolerance there are alternatives that are not only tasty, but healthy that you can add to your diet. A trip to your local farmer’s market can provide inspiration for preparing gluten free meals.

Gluten intolerance is caused by consuming any product containing wheat, barley, rye or triticale.

Wheat additives also contain gluten and are commonly found in fresh and frozen foods, soups, breads, pastries, desserts, beverages, vitamins and medications.
There are two primary and more common forms of gluten intolerance–celiac disease and non-celiac gluten intolerance.

Considered an autoimmune disease, celiac disease attacks the small intestines in response to the consumption of gluten.

Celiac disease is also considered the most common genetic disease affecting populations worldwide.

Read more on Laurie’s article at LifeCycles in the Communities Digital News

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