Over the past decade it is abundantly clear that celiac disease and gluten intolerance have become everyday conversations. Better diagnosis from the medical community and self diagnosis have contributed to the explosion of these populations. The question now is what has changed with the gluten we eat to cause this shift or is the problem something bigger than just the gluten?
Known by a variety of synonyms; including non-tropical sprue, celiac sprue, non-celiac gluten intolerance, gluten intolerance enteropathy and gluten sensitive …

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I first went gfree in 2004.  I read a lot of labels that year.  It is amazing what items they slide B.R.O.W. [barley, rye, oats, & wheat] into.  Not that I ever ate a lot of packaged foods to begin with, however there are simple things that I used to use that are contaminated, such as: energy bars, soy sauce, tea, etc
Now, it is not a big deal because I have replaced the old items with new GF ones.
I put …

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