Is Gluten really that big of a deal?

March 6, 2014 by John Wittle0

First off, the mainstream everything continues to use the term gluten so I will as well.  However, gliadin is actually a type of gluten but not all of them.  Therefore the correct term would be to say you are gliadin free.  But alas, i digress.  The answer to this question is YES.  The statement should not be are you gluten sensitive rather “how much” gluten sensitive you are.  Two very good books are out right now that go into good depth on how big of a problem Gluten is, why it is, and what all it is doing to people.  The key is not to just remove gliadin from the diet.  You will just replace it with other refined products and likely more sugar/carbs.  It needs a total shift in diet away from the style of foods that are made with Gliadin.

Why Isn’t My Brain Working?: A Revolutionary Understanding of Brain Decline and Effective Strategies to Recover Your Brain’s Health

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers


Leave a Reply

Your email address will not be published. Required fields are marked *


AKDoc_Logo_White

Applied Kinesiology Center
17A Lenox Pointe NE
Atlanta, GA 30324

Phone: 404-634-0201
FAX: 833-594-1090
office@akdoc.com

Desclaimer

The entire contents of this website are based upon the opinions of Dr. Wittle, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Wittle and his community. Dr. Wittle encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

Copyright 2019 Applied Kinesiology Center. All rights reserved.