- Due to genetic restructuring there is 50% more gluten in wheat than there was 50 years ago.
- Gluten represents roughly 50% to 80% of the protein found in wheat, barley and rye grains.
- Another change in gluten is the high proline content which is difficult for the enzymes of our GI tract to breakdown and digest.
- See the "Wellness Minute video" from my dear friend and colleague Joe Buishas LDN,CCN, to understand how the right enzyme preparation can truly help you digest gluten and therefore manage good digestive health.
Link to Video:
To learn more directly from Dr. Jay Wilson and to help him treat your allergies, book a consultation with him today at http://www.allergyelimination.org