For the past two to three decades, researchers have demonstrated that the offending proteins (including gluten, gliadin and glutenins) found in wheat, rye, barley, spelt, triticale, kamut, and possibly oats, can cause symptoms and sometimes full-blown diseases that reach far beyond celiac disease.
These diseases can affect nearly any area of the body, not just the intestinal tract. They are oft... ››› more
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