Gluten is a protein that can be found in wheat, barley, rye, and some other grains. Most breads you come across will likely have gluten in them. Consequently, nuts, seeds, meats, eggs, dairy, fruit, and vegetables are gluten-free.
To be classified as “gluten-free,” a food must contain less than 30 parts per million of gluten. However, those who suffer from a strong allergy, or Celiac disease, have been known to develop reactions caused by foods with gluten levels as low as 3 parts per million.
More than 18 million Americans suffering from some form of gluten sensitivity, and such a sensitivity can lead to conditions as minor as a rash and as serious as a seizure. In other words, those with a gluten sensitivity cannot rely on food package’s label alone. To make matters worth, most traditional clinicians only look for gluten sensitivity in the GI tract and not throughout the body.
The Cyrex Array 3 is the gold standard for gluten sensitivity testing.
The team at The Carroll Institute approaches gluten sensitivity in a unique manner that differentiates us from everyone else.
We also offer a list of gluten-free recipe food options, which you can access here.