I was in Europe on vacation recently, and while there - I ate pizza, pasta, and bread - yes, the regular gluten kind. I didn’t have digestive issues, no aches and pains, mood swing or brain fog, and when I got home, I hadn't gained an ounce!

But as soon as we came back home to the US, I got back onto my gluten free lifestyle. why?

On this episode, I talk about how the food in Europe is different than here in the US, how most wheat ussed in the U.S. today is different from our grandparent’s wheat, signs of food intolerances, why it is critical to test for celiac disease if you have autoimmune disease or other symptoms, and which bread I recommend eating and why it needs to be organic in the U.S.

Resources:

Prime Gut supplement from Healthgevity (Save with code: Sara10)

Studies:

• Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance

Books mentioned:

• The End of Alzheimer’s

This podcast is general in nature, not medical advice, and for informational purposes only. Talk to your doctor if you have questions about how this information applies to you.