October 17, 2011
In
Food and Recipes, News, Spotlight
5 favourite gluten-free grains
There was a time in my life when eating gluten-free was mandatory to ensure the safety of my wife. Celiac Disease and gluten sensitivity affects more people today in North America than ever before. There are several theories about why this may be happening, but I will save that subject for another day. I believe that the hybridization of wheat over the last 70 years has resulted in a grain with higher levels gluten (some have suggested that wheat today has 50 times more gluten than it did 100 years ago). Gluten is a very sticky protein and is difficult...