Dr. Scott Collie D.C.C.N

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What Is Going On With Gluten (Part 3)

They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet. Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), which increases susceptibility to health problems from eating gluten. American strains of […]

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What Is Going With Gluten? (Part 1)

First of all let me explain what gluten is and then why it has become increasingly harmful to us. Traditionally, gluten is defined as a cohesive, elastic protein that is left behind after starch is washed away from wheat flour dough. Only wheat is considered to have true gluten. Gluten is actually a protein made […]

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