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MYSTERY SOLVED – IS EATING BREAD MAKING YOU SICK?

Finally, I believe, I have found the answer to a question that has been puzzling me for years. Why is it that many gluten-sensitive people or even celiacs can eat bread in Europe without experiencing any reactions, but get sick or at least have symptoms of indigestion when they consume bread in North America?

Breads in Europe are made with yeast. The yeast helps to break down the protein lectin. Lectins can be a culprit for a great variety of health issues. In contrast, since 1950, yeast in North America has been replaced with the rising agent transglutaminase. Transglutaminase is also known as “meat-glue”; it is being used as a binding agent to “glue together” ground meat and seafood. According to Dr. Steven Gundry, transglutaminase makes us more sensitive to gluten. And to make matters worse, transglutaminase is apparently also being used in gluten free products. No wonder so many people are having trouble these days digesting bread, assuming they are gluten-sensitive when in fact, gluten is not the offender.

The need to continuously educate ourselves is of utmost importance. Unfortunately we cannot rely on or trust government and industry to make decisions that are in our best interest.

Green blessings,
Gudrun

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