Gluten is the protein part of wheat, rye, spelt, barley and oats  (BROWS)  and the products derived from them:   barley malt, triticale, spelt, kamut, semolina, durum, couscous, farina, hydrolyzed wheat protein, vital gluten, wheat bran, wheat germ.  Oats are technically gluten free, but there is such a high level of comingling of oats with prohibited grains during production that they are included in the list.  Also, it may be that some people are intolerant of oat gluten, so eliminate oats. You can try them later.

Gluten Sensitivity is a general term that implies that an immune reaction is going on in response to gluten (gliaden/glutenin) protein in the diet. It is the term I will use in my discussions and includes the many subsets of autoimmune diseases and other conditions associated with gluten sensitivity. Gluten syndrome is another term which is inclusive of all the symptoms that gluten can cause. Celiac disease is just one of the many autoimmune conditions that can present itself as explained in the book “Dangerous Grains” by Dr. James Brayly, M.D.  In Appendix C of the book, Dr. Brayly lists 20 autoimmune diseases frequently found in celiac disease. These include: alopecia areata, arthritis, cirrhosis, Crohn’s disease, fibromyalgia, colitis, multiple sclerosis, optic neuritis, sarcoidosis, trigeminal neuritis, vasculitis. Then, in Appendix D, Dr. Brayly lists 187 Gluten-associated medical conditions!    Gluten sensitivity is a serious condition and those who embark on the journey to wellness by adopting a gluten free lifestyle when they see the signposts, have chosen their path well.
Happy Travels,

Hello world!

Welcome to my blog site!  I am glad you found your way here on your path to gluten free living. I pray that you will be blessed and encouraged and enlightened!  After thirty two years of living with and studying gluten sensitivity, I am thrilled to begin sharing my wisdom, experiences,  and resources with many others on my blog.  

You are welcomed and understood and appreciated.