Thoughts on gluten free foods

Someone shared this article with me recently. Just food for thought, no pun intended, that gluten free foods are not always good for you! Keep in mind that the Gluten Intolerance Group (www.gluten.net) is one of the biggest certifiers of gluten free foods. If you see the GF logo in a circle, it's been certified by GIG.
 http://www.msn.com/en-us/health/nutrition/the-problem-with-gluten-free-foods/ar-AA6LKg1

Gluten Free Pizza

Hello Everyone.
Just a reminder that although it's tempting when a local pizza joint offers a gluten free pizza option, we must all remember that it's still more than likely prepared in an environment where flour is used regularly, and is probably not safe for someone with a diagnosable condition, or for someone who knows that gluten makes them feel ill.

I am pasting a statement that was on the Gluten Intolerance Group of North America's Facebook page when Domino's started advertising GF pizza below:

"GIG has been asked to take an official position on the recent Domino's announcement about their gluten free pizza. Our position follows:
GIG welcomes restaurants and food services who are committed to producing safe gluten free meal options for their guests. GIG knows that care must be taken to evaluate the food service's ability to do so in a safe environment and that this should not be undertaken with the idea that a gluten-free food is safe for some people but not others.
Food services should approach gluten free meal options the same way they handle allergens. There is only one option - food that is safe for all persons living gluten free, no matter why they are living gluten free. GIG works with many types of food services to successfully implement gluten-free options safely. GIG's programs have been implemented in hotels and hospitals, camps and schools, and many restaurants, including numerous pizza chains.
While GIG appreciates Domino's desire to offer a gluten free pizza, we do not feel the effort put forth demonstrates a true commitment toward making a safe environment for producing gluten free food.
As more restaurants try to meet the need of gluten free consumers, GIG reminds you that it is important to feel confident in the meal you are ordering. Ask questions. If you are not confident, the meal is safe - do not eat it."

Yet another loss, I know, but at least in my book, feeling and being healthy trumps all.

Happy and safe eating, everyone!
Janet

 

Sept. 15 meeting

Hi Everyone,
Pasting the email I just sent to the group. Email me at GIGgainesville@gmail.com if you'd like to come, please, since the deli asks for a rough head count. Thanks!

Janet

Hi Folks,

Wow, you snooze you lose. Jason's Deli had nearly every evening in Sept. booked, so I had to go with Monday, Sept. 15 at 6:00.  Let me know if you can make it, please, and we'll catch up with what's been going on with everyone and have some chow. I heard something on their hold music that was some announcement about chicken nuggets for kids that are gluten-sensitive. I wonder what that means, or how it's cooked?

Anywho, there was a request to discuss some of the associated conditions that go along with celiac disease like issues with thyroid, candida, etc. and strategies people use for coping with that. A good chunk of us have something other than issues with gluten...should make for good discussion and maybe we can come away with new ideas, or at least fresh perspective on the frustrations.

Please tell me if you think you can make it, and hope to see you there! I figure we can squeeze in one more meeting before the holidays too, even if it's just a dinner out somewhere.

Hope everyone's summer is wrapping up well!
Janet

Zoe's Kitchen

Hello All,

Summer's been a bit slow, but we just had a dinner meeting, and I'm pasting a portion of the summary email I just sent to our group. Kudos to Zoe's Kitchen!

"Just a few of us were able to make it to Zoe's Kitchen, but it was a fun time covering things ranging from the ridiculous and uninformed things that GI docs in our community are still saying (sigh) to plants that are edible, to dreams and plans for communities of sustainable and healthy living! Food was not bad, and I must give props to Zoe's Kitchen staff. I called midday to see if they'd set a table aside for us, and was told they didn't do that. However, manager said they would, and indeed they did. But they'd also coached all their staff to change gloves for our orders, and generally seemed interested in trying to help and offer the best service. Pretty cool! "

We'll be looking at a Fall meeting sometime soon... in the meantime, if you have not visited www.TheDr.com, the amount of information and presentations that Dr. O'Bryan is part of is staggering. A great resource; one of the biggest gluten free advocates. Of course there are many more, but his seem to show up in my inbox more regularly than anything else!

Happy what's-left-of summer! Back at you soon, hopefully.
Janet

Wheatgrass?

Hello, Everyone! Happy 4th of July and all that it means for our country and those who are serving it!
Been a while; there's always a summer lull. However, I did want to share this piece of information that I'm pasting from a recent post from Dr. Tom O'Bryan, who you can learn more about at www.theDr.com. He's a huge advocate in the world of gluten free eating, celiac disease, and gluten sensitivity, and has newsletters you can sign up for. I encourage you to take a look and get on the mailing list. Everything he sends is informative and thought-provoking.

Meanwhile, I'm pasting a paragraph from an email I received this week from him:

Is it okay for a person with a gluten-related disorder to drink wheat grass juice?
Yes and no. It's generally thought that the genes for gluten proteins are selectively expressed only in the endosperm of the wheat grain and not in the vegetative tissues. As long as no heads are formed on the young wheat, then the leaves should be fine. Once heads have formed and flowered, there is potential gluten protein synthesis going on. Grass harvested before ~15-20 days after sprouting usually should be okay and not have any heading-out, but a visual inspection of the entire crop for heading is necessary.

 
So, grow your own? Yes, and harvest early. Say no to commercial wheat grass juice unless you speak with the grower and confirm the harvest age.

Now it's Janet again. Wishing you a happy summer, and more to follow! 

Janet

P.S. Those of you who are local ( and I suppose those not), please remember there is a large gluten free facebook page for Gainesville FL where people post fantastic information! It's Gluten-Free Gainesville. I don't do much with our page for the Gluten Intolerance Group Gainesville Branch because it can be accomplished through that page.  

Updates and links and such!

Hi Folks,
For those who weren't able to attend our  meeting a few weeks ago where Dr. Mary Smith, a Licensed Psychologist came to talk, it was thought provoking. The stance she chose to take in her presentation is that a new diagnosis and a major life change is a major stressor, and focused her talk on the ways to understand and manage the stress reaction. I have some handouts and her business card, should anyone wish to contact me. It's not the same, by any stretch, as hearing the talk, but she did also say that if there was enough interest, she'd be willing to consider a short-term (like maybe 8 weeks) group for people wanting help dealing with the adjustment.

And moving on, here are some interesting links folks have sent me (thanks, Jill!), with the heads up that I have not yet had time to look at them all:

 http://www.glutenfreeschool.com/2014/05/13/gluten-free-restaurant-menus/ (one about gluten free restaurant menus)

Here's a virtual expo : http://www.glutenawayexpo.com/

New magazine called Food Solutions:   http://www.glutenfreegigi.com/food-solutions-magazine/
which appears to have a focus on gluten and allergy free eating, and the list of contributors looks to include some of the more reputable, well-known names in the GF community.

Here's an interview with Dr. Fasano:   http://www.tenderfoodie.com/blog/2014/5/1/dr-fasano-on-new-gut-autoimmune-research-autism-clearing-up.html  
(and just as an aside, a You Tube search with the expert's name will probably yield more interviews than you can shake a stick at!)

And as always, especially if you're in Gainesville, there is a very large Gluten-Free Gainesville Facebook page with a pretty supportive group of people and a huge variety of useful posts and good finds. Our Gluten Intolerance Group Gainesville Branch has a Facebook page, but that was before I knew about the other group page, so what I post on mine is minimal.

A peaceful and meaningful Memorial Day to you all,
Janet

Why I'm Eating Gluten Free

Hi Everyone.
I'll be the first to admit that I don't do Pinterest and know little about it, but borrowing this link from a post on the Gluten Free Gainesville Facebook page. Hope the link works. It's a series about why I am and am NOT eating gluten free. Pretty powerful.

http://www.pinterest.com/pin/492018328013174991/

Gluten in Medications

I heard from someone from the GIG Ocala branch from a source they trust that Armour Thyroid has gluten in it. I checked with the GIG home office to see if they'd heard anything, and was told this (pasting):

This website is a good resource on medications.   Armour thyroid is listed here as gluten-free; I would trust this information.  However, just as is the case with foods, ingredients (fillers) may change at any time, so an individual with doubts should be advised to contact the manufacturer.

http://www.glutenfreedrugs.com/list.htm

SO, overall, just a good reminder that if you take medications or supplements, it's always advisable to check with the manufacturer to see if there is gluten in the fillers.Things change, unfortunately sometimes at the speed of light! Even more specifically, since not everyone knows from "gluten," specify any fillers derived from wheat or barley or containing malt (rye pretty unlikely!). 

Just a friendly reminder. I've had more than one conversation over the years with people who were sickened by medications.

Thanks, All!

Janet

Summary of Gluten Free Living conference talks that I attended

Hello Everyone,  am simply pasting below the email I just sent to the Gluten Intolerance Group, Gainesville FL Branch. Please email me at GIGgainesville@gmail.com if you'd like the notes (see caveats below!)

Hi all,

Still working on getting notes scanned so I could email them, but the talks I attended were these, so let me know if you'd like me to try to get you the notes.  Caveat:  they're the notes I took, so may not all be complete/accurate, due to interruptions, things I missed due to them talking fast, child crying, etc.

1. Expect the Unexpected:  Be Prepared for Any Nutritional Challenge that Comes Your Way, by Pam Cureton, RD, LDN.  She's worked with Dr. Fasano for over 20 years. Her talk touched on what if you're gluten free and not feeling better; being GF in healthcare facilities; gaining weight on GF diet; and GF disaster planning.

2. The Do's and Don'ts of Raising a Gluten Free Kid by Amy Leger, the Family Editor of Gluten Free Living magazine. This was looking at ways you can empower your child to advocate for themselves at various ages/developmental stages, and touched on 504 plans and what you can expect when you have to get the school involved in meeting your child's dietary needs.

3. GF Diet: Should We Be Concerned by Anne Lee, Ed.D., RD, LD, who is director of nutritional services at Schar. In a nutshell, she touched on the changing market in gluten free breads/products; labeling laws; and practical points

4. Dr. Alessio Fasano was the Keynote: Spectrum of Gluten Related Disorders: People Shall Not Live by Bread Alone. He went over the major milestones in the research in terms of the diagnoses of celiac disease. Way too much to try to summarize, but the takeaway is that more research is increasingly pointing to gut microbiomes as a key player in who develops celiac and who doesn't, when the genetic predisposition is there. If you ever get a chance to hear this man speak, I highly recommend it!

5. Dispelling the Myths of the Gluten Free Diet by Amy Ratnor, Editor of Gluten Free Living magazine. Went over several myths about the diet. I'm not sure if it was her presentation or my listening and note-taking skills, but my notes are the sketchiest here. Happy to share, regardless, as long as you understand there may be some gaps.

6. Panel of Experts:  Most of the above and more answered audience questions. I've jotted notes on it all, and it covered a variety of thing from Gluten Free Certifications to when family is not gluten free, to travel, to baking.

The editor did tell me they hope to do this conference annually, and probably in Florida around this time. VERY cool. :-)

Thanks for the RSVPs to the May 12 meeting. I now have about 12 folks committed to attend, which makes me feel better about having a speaker. Hope you all can make it! Please let me know, as Dr. Smith will want to know how many are coming.

See you soon!
Janet

Great email and video by Dr. Tom O'Bryan

Hello Everyone! If you have not visited www.thedr.com I encourage you to do it. It's the webstite for Dr. Tom O'Bryan, who is a HUGE advocate for individuals who need to be gluten free. The video in this email I'm pasting below is well worth the three-minute watch. A good reminder to us that optimal health requires diligence (and sometimes detective work). Wonderful holidays to all!

Janet

Remember: No gluten! Not even a crumb!

 

In this religious week of Easter and Passover around the globe, it's important for those with a gluten-related disorder to remember a phrase I often use, "You can't be a little bit pregnant, and you can't have a little gluten." Your immune system does not forget how to react to gluten! But, there are options.

 

First, for those celebrating Passover or the commemoration of liberation from slavery in Egypt over 3300 years ago, gluten-free matzah is readily available.

 

And for those celebrating Easter, I'd like to remind you of a case study I often reference often about a 34-year old woman who was not healing from a gluten-free diet for over 2 years. Her specialists couldn't figure out why her symptoms remained despite her change in diet. Turned out she was a nun in street clothes regularly accepting communion. In other words, though on a gluten-free diet she was still consuming the wheat found in the communion wafer, and that was the possible reason for her continued symptoms.

 

When I was a boy, nuns often wore what's called a "habit." In Catholicism today, these religious garments aren't as prevalent outside of the church as they once were, so most of her doctors didn't realize she was of a religious order.

 

In Catholicism, the wafer signifies the body of Christ. According to Canon Law (the official rules of the Catholic Church), the "Bread of Life" must contain wheat in order to be valid. No substitutions allowed.

 

You've all heard me say it, "NO GLUTEN! NOT EVEN A CRUMB!"

 

Watch this short, informative video about why

even a milligram of gluten can be bad for you!

 

Now, for those celebrating Easter, ask your church if it has low-gluten communion. Even my sister was embarrassed to ask her church, but then read about the new offering in the church bulletin! If communion has been the hindrance to your gluten-free diet and you have access to a low-gluten wafer, mark Easter as the resurrection of your savior and, possibly, your health!
 

So, to all of you working hard to learn how to be healthy, Happy Easter! Chag Same'ach (Joyous Festival)!

 

Sincerely,

Dr. Tom O'Bryan

Gluten Free Living conference

Hi Folks,
The people with Gluten Free Living magazine did a terrific job with their conference. I have TONS of samples for our next meeting, mostly snacky stuff, but it's still good to know what's out there if you want a treat. I have tons of business cards, and I took notes on all of the talks that I went to. I have some obligations that will be taking me away from the computer for about a week, but as soon as I'm caught up and find the time, I will list who they were and what the talk was, and if you'd like me to email you my notes, I can do that (with the glaring caveat that these are just my notes, not to be taken as gospel-- sometimes they went fast, sometimes there was  a screaming child, so I didn't get every word they said!)... but it's always re-energizing to see how much investment there is by the folks with a personal stake in promoting gluten free awareness and health. Just about everyone involved either has celiac disease/gluten intolerance, or a loved one who does. I renewed my subscription to the magazine. It's $20 for the year, come on...   And the conference organizer told me that they are looking doing an annual conference, somewhere in the region, so it's totally awesome that if you missed this, you can perhaps do it again next year!

The Gluten Intolerance Group of North America (of which we are a branch) had a booth there. They are also working tirelessly our behalf. If you are not a member, please consider it. You can see all that they do for us at www.gluten.net. In fact, there is a program going on now called Chef to Plate which is all about getting restaurants in your area who are gluten free friendly to promote it. In fact, it's in May, so I will do my best to get more info out to you soon, so if you want to be part of it, you can. But please do check out www.gluten.net.

More soon!
Janet

Effects of Roundup

Scary. Seems to me it makes sense to buy local and organic as often as you can!

http://www.sott.net/article/274113-Roundup-linked-to-global-boom-in-Celiac-Disease-and-Gluten-Intolerance


Above is the abstract for a much longer paper, which is very thorough
and discusses what Roundup does specifically.  If you skim the second and third pages they talk about the different sections in case you prefer to read about a particular aspect
of this (reproductive problems, anemia, thyroid, cancers etc)

The link to the paper is here-

http://sustainablepulse.com/wp-content/uploads/2014/02/Glyphosate_II_Samsel-Seneff.pdf

Meeting on Cross-reactive foods

Hello Everyone,
We had a pretty lively meeting last week talking cross-reactive foods. I'd encourage you all to visit www.thedr.com and see if you can still get access to the videos from the recent Gluten Summit, b/c what we discussed was Dr. Peter Osborne's talk. In a nutshell, cross-reactive foods are foods that the body essentially interprets as gluten, and hence they cause some of the same autoimmune/inflammatory effects.  He finds that 100% of his patients have foods other than gluten to which they react. If you're new to gluten-free eating, don't despair. Most of us take this in stages. Take your time to learn what it means to be gluten free and do it well, and then you can evaluate how you feel and if you want to take the next step to explore this.

Per Dr. Osborne, the biggest cross reactive candidates can include dairy, corn, soy, and coffee, but there are many others. If you visit the website for Cyrex Labs, they have an entire array looking at cross-reactive foods. It's definitely emerging literature, but particularly for those who are diligently eating gluten free and certain of  no cross-contamination (NOTE that I just said cross-contamination, not cross-reactivity), then cross-reactive foods would be something worthy of consideration. Several posts back, I talked about my Cyrex Labs results. I have since cut out nearly all foods to which I reacted, per their results. I feel terrific! I will eat some high quality, raw dairy, and occasionally some cheese that's not so high quality (I confess), but it is not a daily indulgence.

Dr. Osborne noted that he endorses a grain free diet consisting of high quality (e.g,. pesticide free) meats, fruits, and veggies. He also talked about GMOs and noted he expects to see a lot more in the research about negative effects of these as well. 

There is a more technical explanation of cross-reactive foods here, if you're interested:

http://www.thepaleomom.com/2013/03/gluten-cross-reactivity-update-how-your-body-can-still-think-youre-eating-gluten-even-after-giving-it-up.html

In an upcoming meeting, we'll be joined by a local psychologist, Dr. Mary Smith, who was kind enough to join us to hear our concerns about the difficulties that go along with a chronic disease diagnosis and a subsequent radically altered lifestyle. She'll be coming to do a presentation for us, probably some time in April. Stay tuned!

Be well,
Janet

FODMAPS

I'll be the first to admit I haven't listened to this yet, but someone from the Gluten Free Gainesville Facebook page posted this, and it looks interesting. Especially since we're talking about cross-reactive foods at our upcoming GIG meeting this Thurs (see prior post), it's yet another reminder that sometimes just removing gluten may not be enough for optimal well-being!

http://www.glutenfreeschool.com/2014/02/10/calm-ibs-gluten-free-fodmap-diet-patsy-catsos-gfspodcast-034/

Next Meeting Feb. 13 at Jason's Deli

Hi All,
Next meeting will be at 6:30 PM on Thurs. Feb. 13 at Jason's Deli. We will be discussing foods which are cross-reactive to gluten. I've got some slides to share that address this topic that were from the recent Gluten Summit. Great for folks who feel that they are diligently gluten free but still may not feel better. Please RSVP to gigGainesville@gmail.com  since space is limited. Thanks! Hope everyone can make it.
Janet

Gluten Free Living Conference in Orlando April 4-6

Hi All,
This is 20 bucks for 2 days plus a reasonable hotel rate. You can register here:

http://gflconference.com/

Included in the lineup of speakers is Alessio Fasano, M.D.! He is a world-renowned researcher on celiac disease, and it is a real treat to have him so close to home! Hope you call can make it. 

He was just in Ocala a month ago, and you should be able to hear his lecture here, as they post them all. If you had doubts about a celiac diagnosis in the absence of positive test results, he addresses it!

 http://www.youtube.com/watch?v=VvfTV57iPUY&feature=youtu.be

Stay tuned (and stay warm!)
Janet

Attending college on a Gluten Free Diet

Pasting an email in its entirety from Living Without:

January 7, 2014

Attending College on a Special Diet

It can be a challenge to adjust to the college environment. It’s usually the first time students are away from home and responsible for their own food choices. “When you add a food allergy or sensitivity, it makes it even more challenging—but it doesn’t make it impossible,” says Lisa Kimmel, MS, RD, a sports nutritionist at Yale University.

Navigating a special diet on a college campus requires a closer eye. But Kimmel says reaching out to available resources makes it easier. Before arriving on campus, students should talk to dining services to inform them of special dietary needs and to devise a plan for safe food choices. “I would encourage a college student to develop a working relationship with dining services,” Kimmel says. Dining service managers can directly address questions about cross contamination and food preparation.

Kimmel says dining services want to encourage a safe environment and will work with students to accommodate their needs. Many will post food ingredients in their dining halls and list them on a website. For example, the Yale University dining services website provides a list of foods, identifying which contain common allergens. The list gives the ingredients in each food item, as well as nutritional facts, such as the amount of calories, protein, carbohydrates and vitamins.

For students who must adjust to a new diet while at college, a nutritionist on campus can help them become educated about their special diet and provide resources to assist them in making wise food choices. For example, Kimmel helped Yale student Maximillian Goer, who has celiac disease. Because Kimmel has a working relationship with Yale’s dining services, she knows about food ingredients, has looked at food preparation and can direct Goer to proper food choices.

“As an athlete, he deals with an even more challenging scenario,” Kimmel says of the crew team member. “The gluten-free diet eliminates many readily available sources of carbohydrates, the primary fuel for working muscles.” Kimmel worked with Goer to find gluten-free sources of carbohydrates and tailored a well-balanced diet specifically for him. She also suggested safe snacks for him to bring when the team travels and advised him on the questions he should ask when eating at a restaurant.

Students who live off campus must take the time to read food labels when grocery shopping, Kimmel says. But the bottom line is that students, whether living on or off campus, should become their own experts. That means understanding their condition and knowing which products normally contain their allergen and which food choices are safe. “This kind of education is for a lifetime,” Kimmel says.

For quick and easy recipes, whether for college students hoping to have safe food in their dorm room, a mom packing a child's lunch every day, or simply a person hungry for dessert, purchase Gluten Free in 5 Minutes.

Latest on the recent Gluten Summit

Hello everyone! Happy New Year! The entire email below is cut and pasted from Dr. Tom O'Bryan. It's all about how to use the information obtained in the recent Gluten Summit. Apparently this "Now that you know, where do you go" webinar has been pushed back several times. Wanted you all to have the info! I have yet to watch the videos, just due to personal demands, but I did purchase the lifetime access package so I'll get to them over time. In the meantime, please also note our next meeting of the Gluten Intolerance Group, Gainesville Branch is at 6:30 on Feb. 13 at Jason's Deli. We'll be talking about cross-reactive foods. Please email me at GIGgainesville@gmail.com if you plan to come, since they ask for a rough head count. 

Stay tuned for more details about the Orlando Gluten Free Living conference as well. That's one not to miss, with Alessio Fasano, M.D., BACK in Florida!

~janet

 

When we speak about mortality--and we must--we mean those with particular disorders are more likely to pass away early compared to others in the population who do not have such disorders. Yes, ultimately, everyone passes away, but if the goal is to live--and to live a vibrant life with a body that will keep you going for the long haul--then we want to do so, in a healthy manner, as long as we possibly can.

 

This is why it is IMPERATIVE…

...to discover whether gluten is impacting your health.

 

This is why it is IMPERATIVE…

...to register for my free, online webinar, “Now That You Know, Where Do You Go?”

 

In Dr. Jonas Ludvigsson's paper in the Journal of the American Medical Association in 2009, he and his team found:

 

• Those with total villous atrophy who ALREADY HAD a celiac disease diagnosis were 39% more likely to die earlier in life than those without celiac disease. And, not only that, their quality of life was much worse: more disease, fatigue, headaches, etc.
• If the diagnosis was of latent celiac disease (“latent” means a positive blood test but no intestinal damage), increased mortality was 35%. Meaning, positive serology is NEARLY AS FATAL as total villous atrophy!
• In those with a negative biopsy, negative blood work but positive inflammation, the mortality rate was 72%...

 

SEVENTY-TWO PERCENT?! 72%!!!

The mortality rate was double in those who did not

receive positive diagnosis by traditional testing standards!

 

I've said this many times and will continue to do so because it is important to know…

 

Children diagnosed with celiac disease are more likely to die

earlier in life WITH or WITHOUT a gluten-free diet…

because no one treats the damage that has already accrued.

 

So, could gluten be the cause?

Yes, it could.

 

And, we MUST DISCOVER

WHETHER IT IS THE CAUSE NOW…

NOT NEXT YEAR…

NOT DECADES FROM NOW...

 

NOW!!!

 

Now that you’ve spent time understanding that gluten could be the cause of more than 300 various symptoms, it’s time to find out if gluten truly is the cause for you, a friend or a family member!

 

My FREE, online webinar begins on January 30th,

and you can…

 

CLICK HERE TO REGISTER FOR FREE NOW!

 

 

Why should you attend the webinar? Watch this video to learn more!

 

 

The intent of the 90-minute webinar is to guide you through the process of using the information learned in the Gluten Summit. Recognizing that most symptoms are the last straw of a system out of balance, our goal is to teach you how to ask questions of yourselves and your doctors, such as:

 

• What tests should I take to see if I have a disorder?
• How do I convince my doctor to order the tests?
• Could it be gluten? Or dairy? Or another food triggering symptoms?
• When should I take the tests?
• How do I get them?
• How do I interpret the results?
• What if my results come back positive for a gluten-related disorder?
• What testing options are available outside of the U.S.?

 

Not everyone will take the same route, so we’ll cover the step-by-step instructions for as many paths as possible!

 

DATES: January 30 - February 2, 2014

TIME: Begins January 30, 10:00 A.M. U.S. EST, available 24 hours per day through February 2

LENGTH: 90-minute audio with video

REGISTRATION: FREE!

 

Join me at my FREE, online webinar, "Now That You Know, Where Do You Go?", and reclaim your health!

 

REGISTER FOR FREE NOW!

 

I will leave you today with this quote from the October 2003 New England Journal of Medicine, “Every time the [celiac] disease is clinically diagnosed in an adult, that person has for decades had disease in a latent or silent stage.”

 

Decades? DECADES! Could this be you? Let’s find out together!

 

Sincerely,

Dr. Tom O’Bryan

Founder, The Gluten Summit and theDr.com