Are you eating the equivalent of gluten free Wonder Bread?

It seems everywhere you turn these days, you’re seeing gluten free this and gluten free that. New companies are emerging, restaurants are adopting gluten free menus, and food classics are being recreated. Slowly, but surely, eating a gluten free diet is beginning to transform from being a fad to becoming a way of life.

However, just because something is gluten free, does it automatically mean that it’s healthy? Is that soft delicious piece of gluten free bread you’re eating good for you or just a disguised imitator of Wonder Bread? Many people are misguided thinking they are eating healthy, when in fact they are eating highly processed, sugar laden, and nutrient void breads.


Take a look at some of the most popular gluten free breads out there. They’re using potato, corn, and tapioca starch as their main flours. Dumping many varieties of sugar in them such as tapioca syrup, corn syrup, maltodextrin (sugary starch additive), and cane sugar. Plus, pumping it full yeast to be buoyant and light.

These starches turn to sugar so quickly when consumed that they can spike blood glucose levels within minutes of being in the body. When you add that with copious amounts of sugar, very little fiber, and a bunch of yeast and you’ve just entered into junk food city.

All of our products are at Glutenull are: 

  • Certified Gluten Free
  • Non-GMO verified
  • Yeast Free
  • Vegan (Dairy & Egg Free)
gluten free breads
Glutenull Gluten Free Breads

We are one of few gluten free companies on the west coast of Canada and are very careful about our product. HACCP certification and permanent laboratory analyzes (ELISA test) helps us to pursuit our goal.

The distinctive characteristics of our breads:

Comparing with other Gluten free bakeries, like Udi’s, Rude’s, Gluteno, Ener-g and other we don’t use  yeast, eggs or dairy products in our recipes.

We developed our products the way that they can be enjoyed by everyone. Many believe that gluten intolerance is connected to genetic problems. All our products are Non-GMO verified.

Our Breads are developed not only for gluten intolerants, but also good for:

  • Egg intolerance

The Asthma and Allergy Foundation of America estimates that most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime.

  • Dairy intolerance

All Mammals are Lactose intolerant in adulthood, but human populations have developed lactase persistence, Lactose intolerance in North American ranges  from 12% to 70%.

  • Yeast intolerants, which “believed” to afflict a significant number of people around the world. Conditions like dysthymia (mild depression), chronic fatigue, colitis and other.
  • Diabetics. Brown, Rice, Buckwheat, Amaranth and Quinoa are best for diabetics.

Brown rice still has the outer layer intact; it contains most of the nutrition and fiber of the grain. Human body metabolizes brown rice in the same way, but it takes longer because the grain is more complex. The higher fiber content makes your body do extra work to convert brown rice to glucose, slowing down the process of releasing sugar into the bloodstream.

And not to forget:

  • Just for health conscious people 🙂

You can find our gluten free products at a retail location closest to you or read more about them here.

Gluten intolerance in today’s world

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 profiles do not match the profiles of the troublesome grains. Oats, however, often need to be avoided as they are harvested and processed alongside wheat and thus may be cross-contaminated and trigger cross-reactivity in celiac patients.

Western civilization today has become quite reliant on gluten not only as an important nutritional protein but also as a utility for obtaining a desired texture and elasticity in foods. However, numerous studies and researches have suggested that our bodies may not tolerate and digest this unique protein composite as well as everyone has always assumed in the past. Some studies even suggest that this applies to most people and not just the ones suffering from some degree of sensitivity.

One important point to consider is that gluten is in more products and foods than you may realize. In many cases just removing gluten from your diet is not enough as it is used in sauces, flavorings, flavor enhancers, and even as a binder in vitamins and supplements. Adapting a true gluten-free diet requires more than just removing wheat products from your life style. Nonetheless, it is a great way to start placing yourself on the right track.

Today there are three main categories of the gluten intolerance:

  1. Celiac disease – occurs when the proteins in gluten trigger your immune system to overreact with strong antibodies. Overtime it becomes less and less possible to process any nutrition from your food due to destruction of micro-villi which line your small intestine. Blood test or intestinal biopsy can confirm you having a celiac disease, thus enabling you to completely change your diet and lifestyle.
  2. Wheat allergy – a histamine response to wheat, much like a peanut allergy or hay fever. Some people experience stomach pain and discomfort while others experience hives and headaches. This condition is often misrepresented as gluten intolerance.
  3. Non – celiac gluten sensitivity: is currently much more difficult to pinpoint. In general, these people suffer similarly to people with celiac disease, but the blood tests and biopsy is negative. The only proper way to diagnose is through food and product deduction and gluten challenge.

Gluten intolerance and long term untreated or unchallenged celiac disease may lead to numerous health concerns and pathologies such as:

  1. Abdominal distention, pain, and cramping
  2. Bouts of constipation and diarrhea
  3. Anemia and arthritis
  4. Attention deficit disorder
  5. Gas and bloating
  6. Bone density loss
  7. Brittle nails, dry hair
  8. Diabetes, depression, anxiety, fatigue
  9. Stunned growth and failure to thrive
  10. Gluten ataxia
  11. Hair loss, headaches
  12. Hypoglycemia, infertility
  13. Joint pain
  14. Lactose intolerance
  15. Nausea
  16. Osteoporosis
  17. Peripheral neuropathy
  18. Sjogren’s disease
  19. Tooth and gingival problems
  20. Mineral and vitamin deficiency
  21. Weight loss
  22. Vomiting, skin problems

Today clinical researchers and pathologists find more and more conditions which may be either directly or indirectly relate to long term gluten intolerance. Therefore, the best way to do it is to get properly diagnosed with the help of a qualified professional specializing in the three main categories of gluten intolerance. Many and almost all symptoms may be either reduced or helped by the implementation of proper diet and lifestyle. Adoption of natural treatment techniques such as homeopathy and use of herbal remedies may greatly improve your success when used in combination with the needed dietary changes.

In Dinas Homeopathic and Acupuncture clinic we always research and improve on the issues and symptoms associated with gluten, caffeine, dairy, and sugar sensitivities. All symptoms may resemble themselves similarly to gluten sensitivities, however, often they are related to dairy or sugar. Many patients are not aware of the facts that they may not tolerate or may be extremely sensitive to certain products, they blame it on specific pathology which is completely unrelated to the current issues. Often, with the correct dietary and lifestyle changes, as well as proper homeopathic treatment, patient can be freed from most unwanted reactions. In our practice we try to find an individual remedy and approach to each specific case to solve the puzzle. In many cases when the specific food or product is eliminated, it will help to relieve the patient from undesired reaction, nonetheless, it does not cure the problem long term. This is where a correct homeopathic remedy comes in, and with a proper application may relieve the patient from such reactions for good. In many cases, even when the troublesome food was re-introduced, the reactions were either significantly milder or altogether non existant.

– Dr. V Shmitsman

Dr. Vladamir Shmitsman has been practicing Alernative Medicine such as Homeopathy, Acupuncture and Reflexology for almost two decades. Today Dr. Vladimir cures and teaches in Canada and the United States. His full biography can be found here.