Nutritional Endocrinology Practitioner Training (NEPT)
August 2nd, 2015
Scary Gluten Information
According to Dr. Tom O’Bryan, a recent study by the FDA looked at 275 foods and found that found that 7% of a group of products labelled gluten-free actually contained gluten and 3% contained what’s considered toxic levels of gluten.
Of the of products that are considered “naturally gluten free” like rice cakes, amaranth flour and quinoa, 25% contained toxic levels of gluten.
To me, that says the safest thing to do is eat mostly fresh foods that are naturally gluten free, like fruits and vegetables and whole raw nuts and seeds, that can be washed off to remove traces of gluten.
And it might be a good idea to get one of the special enzyme formulas like glutenza when eating out “just in case” there is cross-contamination.
He also explained why gluten sensitivities tend to be lifelong, related to memory B cells, and why even people who don’t have gluten antibodies are likely better off without it.
The full video is HERE: