Presented by Daniel Toriola
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cause a lot of major diseases and illnesses. Smoking not only affects immune system but also increases the
chances of being diabetic.
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Could Bread Be Maing You Sick?
By Jeff Wend
Celiac Disease is an immunologic reaction to gluten found in grains like wheat, oats, barley, rye,
and others.
It occurs in about 1 in 2,500 people in the United States, but many believe it to be even more common
that that. It is the elastic like protein in grains (gluten) that gives bread it structure and texture.
Eating something with gluten damages the cells that line the small intestine of a person with Celiac
Disease. This can cause malnutrition, cramping, diarrhea, vomiting, weight loss, anemia, and stunted
growth in children.
For many, it takes years of being sick and misdiagnosed before realizing that they have celiac disease.
Usually, symptoms can be alleviated by avoiding the gluten grains and substituting others, such as
corn, rice, and millet.
It can be difficult at first for one to make the transition to a gluten free lifestyle.
All of a sudden they find themselves studying labels and questioning the content of food when eating
out. Eating out can be the most difficult because of cross contaminated foods. It is good to ask the
general manager of a restaurant about food ingredients if there is any doubt.
And if there is doubt still, it is best to avoid that restaurant or the menu item in question. However, for
many, simply avoiding the grains with gluten is not always enough to regain health and live celiac
symptom free.
Supplementing digestive enzymes can help ease the burden of digestion of the pancreas and help to
break down food