Have you seen all the gluten-free foods these days?
It seems like a brand new thing but really, gluten-free foods have been around for while. Go into any grocery store today and you’ll see whole sections dedicated to shelf after shelf of gluten-free breads, cookies, cereals and lots more.
It’s literally an explosion of products, the majority of which didn’t exist five or ten years ago.
So what gives?
Is this gluten-free trend just another fad? And why should you even consider taking gluten out to begin with?
What’s the big deal?
Gluten is a unique protein, which can be broken down further into smaller proteins, or peptides. The most common of these proteins is referred to as alpha gliadin – or gliadin, for short. But there are many others!
Sidenote: This happens to be one of the BIGGEST problems when it comes to accurate testing, the issue being that most labs are ONLY looking at gliadin – when there are hundreds of other peptides you could be reacting to. That’s why Wheat Zoomer has become my go-to test for accurate results!
