A Gluten-Free Cookbook With An Attitude

We turn up the heat on wheat!

Appetizers

Appetizers

Soups

Soups

Salads

Salads

Entrees

Entrees

Vegetables

Vegetables

Breads

Breads

Sweets

Sweets

Is there a Wheat Mafia?

Modern wheat gluten is well known to be protein toxic and indigestible by humans.  The sub-protein of wheat, gliadin, is believed to be the most offensive antigen to all humans and more acute to those with genetic predispositions for celiac disease (CD) and wheat allergies (WA).  Therefore, all humans, it is hypothesized, would benefit from reducing wheat gluten consumption. Basically, the problem is that while we may like to eat the foods made with wheat, wheat does not like us.

Based on current research and observed evidence, our theory is that excessive ingestion of wheat gluten will, over time, compromise the immune system and break down the wall of the small intestine contributing to the “leaky gut” syndrome and subsequent systemic toxicity. The accumulative effect of this condition enables the onset of a variety of human diseases and illnesses both physical and neurological. 

 

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