Gluten Chatter: Doctors & Missing Diseases: So, What else are they Missing about Gluten?

There has been a lot of chatter recently in the news about gluten, what it does to the body, and the myriad of diseases and diagnoses that are often misdiagnosed because of the lack of information to some doctors about gluten in general. Just yesterday, discussing gluten reactions with someone whose family member suffers from MS, and they had just gone back on gluten, because they had “no real problems, and the doctor said it was okay.”

This confused me. Of course, I don’t think removing gluten would cure all symptoms of MS….but removing an inflammatory agent from the diet of one who has inflammatory diseases seems logical. Gluten inflames things inside you that you cannot see. It inflames things that may not affect your body immediately- well, you may not notice immediately, I mean. It’s a personal decision to many, and that I would never judge, but I have to wonder if the doctor in this situation knows the full realm of what gluten does.

In my wonderment of doctors and their ability to prescribe a new pill for any new issue at the drop of a hat, I cannot help but wonder if popping all of these pills is contributing to many peoples issues, with a myriad of different things in our world.

For example, I’ve pulled myself off of many “extra” meds for cholesterol, high blood pressure, steroids- the list is endless. I was having more side effects than ever, and the main issues were only worsening. I couldn’t wrap my head around continuing to take medications that were only making me feel worse. I finally hit that point where I began to turn to functional medicine, and healing my body naturally. OF course, certain parts of my own diseases are not curable by any medication, so be clear that a cure is not where I’m going with this. Removing gluten, grains, dairy, soy, and sometimes eggs, has been the best and hardest choice I’ve made. Many of my side effects are gone, and those pills are a thing of the past.

I just can’t help but wonder if some of you out there dealing with crazy emotions, worsening body symptoms, and popping a pill for each and every ailment are really doing yourselves more harm than good. Would you know if you were? If you’re only taking into account one doctor, and haven’t researched about toxins in the body, including gluten…..are you really fully informed?

I’ll never be a professional is this area. I only know what I am learning from my own worsening issues, and that of my children. The news I received from my last doctor visit was pretty much horrible, but rather than sinking into the pit of pills and despair, I’m still fighting for my own health, knowledge, and growth.

I just wish some of my friends would consider changing their lifestyles before putting more poison into their bodies.

Here are the Top 15 Misdiagnosed Issues

IBS-Celiac Disease-Fibromyalgia-Rheumatoid Arthritis- Multiple Sclerosis- Lyme Disease-Lupus-polycystic ovary syndrome- endometriosis- migraines-cluster headaches-hypothyroidism- Diabetes- inflammatory bowel disease-mysterious digestive issues.

JF February 17, 2015 Gluten In The Newsfunctional medicine, GF4M, gluten free, gluten free for me, let food be thy medicine, natural foods, pill for every condition, pills are poison, popping pills 0 Read more >

What if Gluten is as Bad as They Say?

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It’s amazing how many people still think the whole “gluten free” thing is a fad. Some sort of crazy behavior, or something that certain people do to be difficult. There was a point in our path down the gluten free road where I did question if being gluten free was really working, or doing anything at all. Not anymore. I’ve spent years learning about the effects of gluten, damage it can do to your body and brain, and how I can avoid it as much as possible. I live it every single day. So does my daughter.

People still argue with me when I tell them that gluten is an inflammatory protein that causes inflammation in any human when consumed. Some humans just tolerate the protein better than others, and some like myself, the inflammation causes a myriad of other issues that complicate the immune system, and weighs the body down. Quite literally.

So, what if, just what if….all of these “crazy gluten free freaks” are right? What if every time you’re indulging in that wheat bread, you’re really inflaming your gastrointestinal tract, and you don’t even know it? What if that pasta dish is silent creating holes in your stomach, intestines, and tricking your body into thinking that you’ve contracted a virus?

Maybe you’re wondering why tricking your body is a bad thing. You’re probably getting ready to talk about bio-identical hormones, and the like. Every time your immune system is turned on to react to an “unknown” agent, particle, germ, or what have you; it takes note of this new “foreign body” and attempts to remove it in a very non-ceremonious style.

This is something that’s become so important to me to remove from my children’s diets. I’m no doctor, but in the research I’ve done, the more of this gets pumped in over the years, (along with GMOs, preservatives, fillers, and toxins) the greater your risk of developing a full blown autoimmune disease, allergy to whatever the item is, or horrible reactions to anything “sort of like that” item you ate.

SO many books out there about this, but the best written, and easiest to read and follow (so far) is the new release by Dr. Amy Myers, The Autoimmune Solution. From the basics of gluten, to the complexities of why it reacts with certain bodies the way it does, plus lots of information on “the Myers Way,” this book is a must own!

Here’s the handy dandy Amazon link for you to check out Dr. Amy Myers The Autoimmune Solution book!

Even for me, the person who has read hundreds of books of Celiac’s disease, Scleroderma, Gluten Free eating/living/working/life, I still learned a mass amount of information from this book! The recipes included in it are fabulous, as well! Give it a try, it’s so worth it! Whether you’re suffering yourself, or a family member or friend is suffering- get this, and really read it for them! Have faith in healthy food, and hope that it can help heal your body

JF February 9, 2015 Gluten In The NewsAmy Myers MD, auto immune disease, autoimmune, celiac, facts, GF4M, gluten, gluten free, gluten free for me, inflammatory, learning, the Myers Way, undigestible 0 Read more >

Hey, Surprise! There’s Gluten in Your Meds!

I know. And I sort of hope you were sitting down before you read that. It happens less frequently now than it used to, but it does still happen. Whether it’s your prescription, or your favorite over-the-counter box of cold meds, if you’re super sensitive to gluten, you should probably call the company or check out GlutenFreeMeds.com to see if it’s on their list, at the least.

Maybe you’re wondering why there would be gluten in your medication? It’s simple, and sort of the same reason why there is gluten in spices, shampoo, lotions, and makeup. It’s a binding agent in many things. In this case, it helps make your pills stay together.

If any of the prescription or OTC medications you take have any of these ingredients, you may want to further your investigating skills and verify for the sake of your body.

Wheat
Modified starch (source not specified)
Pregelatinized starch (source not specified)
Pregelatinized modified starch (source not specified)
Dextrates (source not specified)
Dextrimaltose (when barley malt is used)
Caramel coloring (when barley malt is used)
Dextrin (source not specified, but usually by corn or potato)

Pharmacists face many dilemmas in the gluten-free world. There are no requirements for companies to label their medicines as “gluten free,” or just what they contain. In the same breath, all gluten sensitivities are different, and that 1 particle of gluten dust may not do much to Suzy, but it was enough to put Tom in the hospital. It is also true that medications don’t work the same way in a body without a gluten issue, as they do in a body that severely reacts to gluten. I just don’t feel it should be left up to the pharmacist to decipher, and I think that put them into a bad spot, as well.

More and more, we’re seeing the push to ban GMOs, and label things appropriately for allergens. I am hopeful that even more labeling will be approved to fully label prescriptions, shampoos, and anything else that is used by humans containing gluten. I’ve learned through my years of personal experience, and that of my child’s, that gluten, GMOs, and the harsh chemicals in our world ARE affecting our bodies, and creating internal disasters that no one knows how to deal with.

So, just a gentle reminder, fellow Celiac sufferers- CHECK YOUR MEDS!!

Resources Used:

GlutenFreeMeds.com- linked their gluten free med sheet

JF January 14, 2015 Gluten In The Newsautoimmune, celiac, GF4M, gluten, gluten free for me, gluten free med list, gluten in medication, gluten meds, healthy eating, healthy living, no gluten, no wheat, paleo, safety first 0 Read more >

Gluten Free for Me’s 2014 GF Cook Book Updates!

GF4M’s 2014 GF Cook Book Updates!

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We’re constantly being asked about this cook book, and we are SOO appreciative for everyone for the support! Progress is coming along nicely, and we’re solidifying recipes, and cleaning them up to be as healthy as possible. We think that each recipe should have a nutrition label, so that we can help you in your health adventures and dieting. That process is taking us longer than we anticipated! No worries, it’s not slowing us too much!

We have reached a point in our plan where we’ve begun offering samples of some of the recipes! The reviews are coming back fabulous, and we are very happy with the response! Over the next few months, we’ll be offering more and more samples!!!

We’ve decided to add pages on substitutions, as well as multiple options for each recipe. Some will be gluten free, dairy free, or vegan; or have the option to make it “normal,” as well. Keep in mind that these recipes are meant to be easy, with ingredients and things that you would normally be using. Not too many crazy or specialty ingredients keep costs, and recipe ease pretty simple.

From the new gluten free pasta recipes, to the gluten free candy bars… Or to the dairy free casseroles and stews…. the appetizers, dinners, drinks, and desserts…. we’re excited to share it with you!! Thank you for being patient!!

JF February 21, 2014 GF & Dairy Free Recipes, Gluten In The Newsallergy, celiac, dietary, gluten free, gluten free for me, goodtimes publications, gtp, healthy 0 Read more >

2014: Gluten Free for Life! New Beginnings!

2014: New Beginnings!

Happy New Year, readers! This is your chance, your clean slate…the opening you were waiting for to make the diet changes necessary to survive. I’m not talking about going ON a diet, losing weight, or freaking out about cellulite. I’m talking about cleaning up the things we’re all ingesting, and some of them, not so special. Gluten free, dairy free, and clean eating will be the focus of 2014, with our cook book coming out sometime this year!!!

It’s time to focus on all of the delicious things that we CAN eat, and less on what we can’t!! If you’re new here, for starters, read the candy blogs first. And then skip to the gluten free safe food list, which happens to be printable, with limited pictures and extras.

You’ll see some new recipes, more information on what’s safe to eat and what is not, and more humor to keep those like me, who would rather eat grass than gluten, going on, giggling all the way.

Here’s to a year with as few gluten-induced flares as possible!

Peace.

JF January 1, 2014 Gluten Free Humor. (Because what else can you do but laugh?), Gluten In The News2014, celiac, diet, free, gluten, gluten free, new beginnings, new year, safe 0 Read more >

Gluten: Testing. The Elimination Diet & Pulse Test

Gluten: Testing your Tolerance with “The Elimination Diet”
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Many people who suspect they have a gluten intolerance or issue often jump right into the doctor at first symptom. Normally at that first appointment, you’ll tell the doctor your issues, give him your list of what you consider your “trigger” foods, and you’ll patiently await his diagnosis. But most likely what you’ll get, is that in order for a diagnosis for what does indeed sound like a gluten intolerance, you’ll need to keep months of a food journal first. Here’s where I would usually tell you to go straight to the doctor with your issue! Well…not this time.

When it comes to testing your gluten, it really isn’t rocket science. Think back to the times when your children were infants, and you were introducing new foods to them. The rules were to start bland, take 3-7 days on each new food (depending on where you got your info, of course), and cautiously watch like an overbearing hawk if there were any adverse signs of a reaction. To test your gluten sensitivities, you need to do the opposite, sort of. Say you eat a lot of bread in your diet. You could start by removing bread, but nothing else from your diet. Some people start with dairy, and remove that completely before anything else. This part is solely up to you, but remember to only take away ONE thing at a time. This is NOT a fast process. It’s taken me years, and probably would have taken longer, except that I went to clean eating instead! (So, now my screw ups are mostly on purpose while indulging myself with comfort food, or cream cheese…)

Anyway, once you’ve taken a food completely away for a few weeks, then you slowly start to reintroduce it back in to your diet. If you see signs of reaction, then you’ll know more of what it causing which symptom to occur.

The following list gives an example of what to include and exclude during an elimination diet.
Foods to include are in BLUE Foods to exclude are in RED
Fruits Almost all fresh fruit Citrus fruits (extremely acidic varieties)

Vegetables Almost all fresh raw, steamed, sautéed, or roasted vegetables

Tomatoes, eggplant, potatoes (sweet potato & yams okay)

Starch Rice*, buckwheat*

Wheat, corn, barley, spelt, kamut, rye, oats, all gluten-containing products

Legumes Soybeans, tofu, tempeh, soy milk, all beans, peas, lentils

Nuts and seeds All seeds and nuts

Meat and fish Fish, turkey, lamb, wild game

Beef, chicken, pork, cold cuts, bacon, hotdogs, canned meat, sausage, shellfish, meat substitutes made from soy

Dairy products and milk substitutes

Unsweetened rice milk*, almond milk, coconut milk

Milk, cheese, cottage cheese, cream, yogurt, butter, ice cream, non-dairy creamers, eggs

Fats Cold-expeller pressed olive oil, flaxseed oil, coconut oil

Margarine, butter, processed and hydrogenated oils, mayonnaise, spreads

Beverages Drink plenty of fresh water, herbal teas (e.g. rooibos, peppermint, etc.)

Alcohol, caffeine (coffee, black tea, green tea, soda)

Spices and condiments Sea salt, fresh pepper, fresh herbs and spices (i.e. garlic, cumin, dill, ginger, oregano, parsley, rosemary, thyme, turmeric)

Chocolate, ketchup, mustard, relish, chutney, soy sauce, barbecue sauce, vinegar

Sweeteners Stevia (if needed)

White or brown sugar, honey, maple syrup, corn syrup, high fructose corn syrup, desserts

*May also be removed if you suspect specific sensitivities to grains.

The keys to not becoming overwhelmed with figuring out what you can and cannot eat is to just keep trying, and never give up! It’s so different for everyone! The list above is pretty invasive, and there are less invasive elimination diets you can follow, too. Don’t rush this!! Did I mention that yet?

What should I watch for, body-wise?

With any diet, especially the elimination diet, you need to pay attention to your body. You’ll want to monitor everything from your mood, energy level, digestion changes and bowel habits. Not to mention your sleep habits and routines, too. It may be advisable to write all of this down in the same journal, so that when presenting this to your doctor at any point will be very simple.

SIDE NOTE: You can tell how important this journal is. Daily, it should have your food intake for the day, including any and all snacks. How you’ve felt, and are feeling…and how you’re sleeping. Physical and mental changes, too. It’s important to do this for your child, too, if you’re suspecting food allergies. A well kept food journal could be the difference between a diagnosis and treatment NOW, or a diagnosis and treatment 6 months from now.

Another thing to watch for are your symptoms, both negative or positive, during the elimination diet process. Negative reactions can include any of the following, and they can occur all at once, or one at a time.
-insomnia
-fatigue
-joint pain and/or inflammation
-skin breakouts or rashes
-headaches
-bowel changes or GI pain
-bloating
-brain fog
-sinus or other respiratory issues

Because you’re taking one thing out at a time, and reintroducing things slowly…these types of changes will be easier for you to pick up on. Make sure to keep that journal, and log ALL reactions, whether they are positive or negative.

Another way to test: The Pulse Test

Here’s another way you can keep a tight watch on your body during the reintroduction of foods, and it’s the Pulse Test. Every morning, first thing after sitting up for about 5 minutes, take your resting pulse rate for one minute. Then consume the food that you’ve decided to reintroduce for the time. Next retake your resting pulse every 20 minutes for two hours. (So, you’ll have a reading at 20 minutes, 40, 60, 80, 100, and 120 minutes)
Any change in pulse, either increased or decreased, greater than 10 beats per minute, can show a sensitivity to a given food. Repeat the test again later in the day after another attempt with the same food tried in the first “experiment.” This can signify a food intolerance. However, as many people know, pulse rates can change for many different reasons. So take this for what it’s worth, and if there’s a change, log it in the ole journal to show to your doctor when you’re ready.

Tips for Success with the Elimination Diet

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Be Prepared. Inform yourself and ready your house for the changes. This may mean meal planning for the week, and warning your family of your different menu selections.

Clean the kitchen. And not just the counters. Go through your cupboards, and pantry. Get rid of the foods that are coming up in your tests showing that you have a sensitivity to.

Go Shopping. Have the foods you’ll need for the first few days already in the house, and ready to go. Don’t set yourself up for cooking something totally new to you for your first dinner. Make sure you at least know what you’re up against.

Don’t rely on Memory. WRITE IT ALL DOWN!!

Remember- food has the power to promote good health and well being, or it can worsen diseases. The choice is yours to make!

Resources Used:
Mayo Clinic
Riley Hospital

JF August 26, 2013 Gluten In The Newsdiet, elimination, gluten, pulse, test, testing 0 Read more >

Gluten: Learning What’s Safe & Unsafe to Eat

Gluten: Learning What’s Safe & Unsafe to Eat
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Once you digest that you’ll be avoiding gluten, you have to begin by learning what things contain gluten, and what things don’t. You’ll have to teach yourself how to know and understand that even cross contamination of gluten free, and food that has gluten in it can still seriously affect you. This is the point where many people decide if they’ll try out these new “gluten free” labeled pre-made products, or if they’ll go the more “clean eating” route, sticking with natural foods. Regardless of your choice, make sure that you’re still feeding your body in the most appropriate way- with proteins, fruits, vegetables, low fats… and treat yourself occasionally. Yes, there are indeed gluten free desserts out there. The list is rather long, but it is very important and informational!

Avoiding WHEAT bases, including:
White Flour
Whole Wheat Flour
Durum Wheat
Graham Flour
Triticale
Kamut
Semolina
Spelt
Wheat Germ
Wheat Bran

Some foods that are made with gluten, but that are also available in your local grocery as a “gluten free“ item are:
Pasta
Couscous
Bread
Flour Tortillas
Cookies
Cakes
Muffins
Pastries
Cereal
Crackers
Beer
Oats
Gravy
Dressings
Sauces

There are also these “tricky” items that can be misleading. This is where having a knowledge base and being able to read labels will help out immensely. Here are some of the “tricky” items, and some may be a surprise to you.
-broth in soups and bouillon cubes
-breadcrumbs and croutons
-fried foods
-imitation fish
-lunch meats and hot dogs
-matzo
-most chips and candy
-salad dressings
-self-basting turkey
-soy sauce
-rice and pasta mixes

What’s all the fuss about oats?

Oats fall into a whole other category. Most people with Celiac’s disease are advised to stay away from oat products, as well, because they are often made in the same plants as wheat based products. Thusly creating cross contamination, and adding wheat into “gluten free” products.
However, now research has shown that pure uncontaminated oats are okay to eat in small portions. Adding oats in your diet adds fiber and other important nutrients. Still, listen to your body. You should not have more than ½ cup of gluten free oats per day. If your body reacts to oats in that amount, simply lower your portion, or stop eating the oats.

A few minor notes..

There are always a few side points when it comes to gluten. Remember that companies are always changing ingredients–especially preservatives. So, if you’re eating gluten free pre-mades, never stop label checking. One week you may have a rice based noodle, and the next week you buy the same thing, but they have added a wheat based preservative. Many of the most commonly used additives are wheat, barely, and rye based.

Just because something is labeled to be “wheat free,” does NOT mean that it is “gluten free.” While WHEAT may be missing from the product, many times it may still contain barely and/or rye.

Even though this may sound silly, if there is ever any question about a product…call or email the manufacturer. These days most big businesses even have a Facebook page, and it’s easier than ever to inbox your complaints, questions, and more.

Resources Used:
Diabetes.org

JF August 26, 2013 Gluten In The Newseat, gluten, learning, safe, unsafe 0 Read more >

Gluten: What it does to Your Body & Symptoms

Gluten: What it does to You Body, Symptoms & How to Test

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Gluten can affect many people differently. Many times, no two gluten intolerance patients have the “same” symptoms or reactions from eating gluten. In fact, many doctors would agree that unless you are considered a “true celiac” patient (and this means that an iota of gluten puts you down for a week, and sicker than ever), you could probably just LESSEN your gluten intake for results.

Only about 1% of our population is a “true celiac” patient. With this autoimmune disease, the presence of ANY amount of gluten sends the body into instant attack mode. Unfortunately not on the gluten, but on itself, trying to deal with the gluten. The attacks from continuously eating the wrong foods for anyone having Celiac’s disease can be life threatening. The villi in the intestines is destroyed over and over, making it difficult or impossible for these souls to absorb the nutrients from food that they need. Luckily, following a very strict diet of gluten free foods almost always keeps the patient on the good path of reasonable health. Celiac disease can also be linked to the start of other autoimmune diseases, illnesses, and cancer.

About 12% of other people in the United States have some form of intolerance to gluten, but their villi are not damaged. This doesn’t mean that the person may be wrong about their gluten issues. Their symptoms could only flare occasionally, and if villi are not damaged sometimes diagnosis is more difficult. About 23% of people in the US have Celiac‘s and damaged villi. Whether you have it for sure, or your body just doesn’t like gluten, making sure that you’re on the right diet plan is a MUST. Recent tests were done that showed that deaths have occurred from gluten intolerance in those not presenting with “true Celiac’s” disease (Huffington Post). Many times people begin on gluten free labeled foods, and grow to be obese due to the mass calories and fats in these “gluten free” pre-packed foods. The best way to begin is always with natural foods. Meats, vegetables, and potatoes. Fruits can be great, too!

There are some main symptoms and signs that you can watch for if you suspect a gluten intolerance. Any of these below could be signs that you have issues with gluten digestion. However, having one of these issues could also be something else. If you’re reading this, and end up having some symptoms yourself…go ahead and turn off that magic box, and call your doctor to make an appointment!

1. Keratosis Pilaris: a skin condition making one’s skin look like “chicken skin.” This happens as a result of vitamin A deficiency, and fatty acid; secondary to fat-malabsorbtion caused by gluten killing your gut.

2. Fatigue. Brain fog, or feeling tired after eating a meal that contains gluten.

3. Diagnosis of an autoimmune disease such as: Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Scleroderma, Lupus, Psoriasis, or MS.

4. Digestive issues: gas, bloating, diarrhea, and constipation.

5. Neurological symptoms like dizziness or feeling off balance.

6. Migraine Headaches.

7. Hormone imbalances such as PMS, PCOS, or unexplained infertility.

8. Diagnosis of chronic fatigue or fibromyalgia.

9. Inflammation, swelling or pain in your joints such as fingers, knees, or hips.

10. Mood issues. Anxiety, depression, mood swings, and even ADD.

How can I test to see if gluten is really affecting me?

If you’re wanting to test things our yourself, it is normally safe to do so at home. The elimination diet is one that takes one thing away at a time, for a few weeks. Then reintroduced slowly and specifically to gauge the affect it has on your body. This is a LONG process, and one that should not be rushed. If you want your doctor’s help in testing your gluten intolerance, do NOT stop eating gluten foods! You’ll need to keep eating them when first meeting with your doctor to find out how he or she wants to proceed, and which things to drop first. If you’ve already dropped it all, there’s no protein base in your body to test.

Upcoming Post:

Example Elimination Diet and Instructions

Gluten Foods: The Loud & The Silent

Resources Used:

Huffingtonpost.com

JF August 25, 2013 Gluten In The Newsbody, gluten, symptoms 0 Read more >

Gluten Free: What does that mean?

Gluten Free: What does that mean?
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Over three million people in the United States alone suffer from different levels of gluten intolerance. Many of those people are unaware that they have a sensitivity at all. Some of these people suffer from Celiac Disease, which is an autoimmune disorder. In folks with Celiac’s, the smallest trace of gluten can trigger the mass production of antibodies that damage the lining of the small intestine. Sometimes the damage is beyond repair. This condition poses other health risks, but also affects osteoporosis, infertility, and intestinal cancers.

Until this past Friday, the definition for being “gluten free” was not well defined. Gluten Free labels were being put on products in stores on a “faith based guess” if their ingredients were truthful, or not. Now, for products to have that label, they MUST adhere to the FDA’s new rules. These state that all gluten free products must have less than 20 parts per million of the protein, which is about the equivalent of an eighth of a teaspoon of flour. That much gluten can be found in about 18 slices of gluten free bread. It may seem like a lot, but that level seems to be tolerable in people with the most severe form of Celiac’s.

Gluten is a protein found in wheat, barley, rye, and other select grains. It has become increasingly troublesome in recent years, and it is most definitely not a “made up” illness or allergy! Sufferers are put through hell and back each time they ingest the wrong foods, whether it be on purpose or accidentally.

Years of research have now been done, and the research tested, recorded, and proven. These rules will ensure that companies adhere to the stricter gluten free labeling guidelines, and not allow products that may have the chance of cross contamination to have the label. Manufacturers now have until August 5, 2014 to be in complete compliance with this rule.

There are still some food labels that confuse the general public. These are: organic versus all-natural and cage-free versus free-range. This is such a great new law for people who follow a gluten free diet, regardless of the reasoning. Especially for parents like me who have to be at the utmost diligence to protect their Celiac child.

For more information on food laws and labeling, even some allergen info, check out the FDA site for the U.S. Food and Drug Administration Food Allergy page.

JF August 25, 2013 Gluten In The Newsfree, gluten 0 Read more >

Welcome to Gluten Free For Me!

We’re Under Construction & Branding!!! Please be patient!

In the meantime, visit:

http://www.ohforks.com

JF August 6, 2013 Gluten In The Newsfree, gluten 0 Read more >

Gluten In The News