Gluten is a protein molecule that can be found in most oats, wheat, barley, rye, and the grains. Most breads you come across will likely have gluten in them. Consequently, most nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free.
To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.
More than 18 million Americans suffering from some form of gluten sensitivity, and such a sensitivity can lead to conditions as minor as a rash and as serious as a seizure. In other words, those with a gluten sensitivity cannot rely on food package’s label alone. To make matters worth, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.
The team at Connor Wellness Clinic approaches gluten sensitivity in a unique manner that differentiates ourselves from everyone else.