Today’s post is Part II of a two part series on gluten: Is gluten-free the way to be? Click here to read Part I. What is gluten? According to Gluten Intolerance Symptoms, gluten is not a protein itself but rather a protein composite, composed of the proteins glutenin and gliadin (in wheat), secalin (in rye) […]
This is Part One of a two part series about gluten-free diets. About two years ago, my husband was diagnosed as gluten sensitive. Upon his (primary care) doctor’s recommendation, he immediately cut out gluten from his diet. This subsequently resulted in a huge investment in gluten-free foods, including everything from flour to pasta to cereals […]