There’s one way to find out, and it doesn’t exactly require expensive testing and such.
Just STOP eating it.
Do it for 30 days and see if you feel better.
In my experience working with health coaching clients, nine out of ten people find that some, if not all, of their nagging health problems tend to disappear with the removal of gluten from the diet. When they start eating it again, the problems come right back.
Two plus two, right?
By now, everyone has heard of a gluten-free diet. Some people swear by it. Others call it quackery or a fad.
But this is no fad, my friends. This is science.
Our friend Dr. Tom O’Bryan has put together a FREE online summit that will inform you on the how, what, and why of gluten sensitivity.
As many of you know, Sean has been feeling a bit under the weather this week so I’m stepping in to share with you guys some awesome info from Dr. Peter Osborne’s show on UW Radio last week, The Gluten Free Lie.
May 18th will mark my 3-year anniversary working for Sean and let me tell you, since then, I’ve learned a TON about the evils of gluten.
But the coolest thing about working for Sean is that I’m always learning more. I know consuming gluten is linked to developing autoimmune disease, but listening to Dr. Osborne’s podcast really helped shed some light on the science behind it.
Simply put, ignoring a gluten sensitivity leads to leaky gut.
And leaky gut leads to autoimmune disease.
How can this happen?
The cells in the gut that line the intestine are tightly bound together to keep bacteria and toxins from the food we eat inside the GI tract, preventing them from getting into the bloodstream.
Gluten can cause the gut cells to open up and drift apart, allowing food proteins to slip between the cells. Since 80% of our immune systems resides in the lymphatic system behind the gut wall, the escaped food proteins start to cause an immune reaction.