Gluten exists in the grass-like grains such as barley, wheat, rye, kamut and spelt. It provides an elasticity and glue-like function to hold its flour products together, thus providing them with a chewy texture. Other grains such as rice, corn, quinoa, buckwheat and up to some degree oats are generally considered safe as their protein … Continue reading Gluten intolerance in today’s world
Advice from Dr. Shmitsman
Gluten Free and Homepathic Advice from Dr. Shmitsman.