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How Gluten and Modern Food Processing Contribute to Poor Health

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  • Gluten is a protein made up of glutenin and gliadin molecules, which in the presence of water form an elastic bond. Gluten is found primarily in wheat, rye and barley, but other grains may contain it as well
  • For those with celiac disease, a severe gastrointestinal reaction to gluten, a gluten-free diet is vital. But many have some level of gluten intolerance or sensitivity, and fare better on a gluten-free diet as well
  • Besides gluten, other factors contributing to the rise in gluten intolerance and similar symptoms include wheat hybridization for higher gluten content, other wheat components, the milling or baking process and glyphosate contamination

By Dr. Mercola

"Gluten: A Gut Feeling" investigates the health effects of gluten. In recent years, the benefits of a gluten-free diet have become widely recognized, its popularity fueled by celebrity endorsements and an increasing number of books.

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