I suppose the final level that Dr. Leffler was making an attempt to make is that for those of us with celiac disease it’s not only a matter of feeling sick or feeling good, it’s a matter of life and death. If we don’t adhere to a lifelong strict gluten free food plan we destroy our small gut and turn out to be malnourished and ultimately die. So it’s exhausting when we hear someone like Gwenyth Paltrow talk about how she eats gluten free to maintain her weight down and really feel good, but then in the next journal article she says how she has the occasional piece of bread or French fries, and so forth. Also,I lost 30lbs within the last 6 months – not as a result of we eat g-free but as a result of a g-free diet forces you to think about what you eat – ever meal must be deliberate, drive-through, pizza runs and processed Mac & Cheese are no longer an possibility, previous trend home cooking with more REAL meals is what makes the food regimen/life-style make individuals really feel better!
If you could have coeliac disease, you may now not be able to eat foods that contain barley, rye or wheat, together with farina, graham flour, semolina, durum, cous cous and spelt. Coeliac illness is often treated by simply excluding meals that comprise gluten from your food regimen. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” Derivatives of those grains such as triticale and malt and other historical wheat varieties similar to spelt and kamut also contain gluten.
Shame on Harvard for allowing this kind of dangerous research, unhealthy recommendation, overall incorrect article to … Read more