gluten free grains (buckwheat, amaranth, brown rice, millet, sorghum, teff,  red, black and white quinoa) - top view background

Gluten intolerance

I talked about milk allergies and intolerances in one of my previous blogs, but gluten allergies and intolerances are also becoming more and more prevalent on both sides of the Atlantic.

Gluten intolerance is really tricky because it’s not easy to spot in blood tests. However, it has been recently recognised as an evidence based disorder. It is called NCGS (non coeliac gluten sensitivity).

The good news is that a lot of the foods that contain gluten and that are causing you discomfort and pain are foods that are on the ‘to avoid’ list of the Chronoasian Method. Most of the time, avoiding these foods is eating a lot like we recommend doing for weight loss and maintenance.

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