It's Becoming a Little Easier to Eat Gluten-Free

" Have plenty -- 150. SO certified -- Free no real reason. You know we can't have anything with the wheat or Barley and I just feel better way to play. He couldn't free foods. It's free lifestyle for folks losing -- good that the new cascade it traditional -- It's really treat. It's everywhere yeah. It -- you though to be really aware of what you're eating that's not a flat Stanley spent about three million Americans have an autoimmune disorder like Julia disease and -- We're gluten triggers a nasty reaction like that in the -- others a sensitivity. And reports say fifteen to 25% of consumers want good free food."

" It's gluten is a large complex protein that is hard to digest. And wiser says -- it plays a pretty good game of hide and seek."

" It's often used in many many processed foods."

" And it's not always labeled. Sometimes that's called natural flavors sometimes has some other names that's one advantage of trying to gluten free diet less processed foods."

" So does that then suggest everyone should consider."

" Now not everyone needs to reduce or eliminate gluten some people do very very fine with us. There are a lot of people who don't do so well that don't really make that connection and those people might consider a trial. For 33 months to really see how other symptoms improve."

" If you have some --"

" I gluten free shopping list from shopping list theory all historic -- is nutrition is -- Siebert who helps folks but obviously. And hidden culprit so I screamed salad dressings from manufacturers use it as a stabilized. There's always. New product almost everything going gluten free it's clearly all the race at Atlanta -- better. And for those who cannot handle taking it off the table and no you can't have it suddenly turns life for a that day."