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Gluten-Free & DIABETES
By Rivkah Roth DO DNM
Carbohydrate addiction is real! A gluten-free approach reduces intestinal inflammation, and may help to avoid, control or reverse metabolic disease.
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Description
Grain carbohydrates raise blood sugar in those one in two individuals at risk of developing diabetes. Most grains contain a protein called gluten. Gluten is a binder and is widely used to improve texture and taste. Unfortunately, gluten also contains small amounts of a morphine-like component that leads to inflammation and addiction.
Gluten-Free & DIABETES, one of the one-topic, point-form, easy-to-read, 24-page DIABETES-Series Little Books, contains lists of unsafe and safe foods. It shows what is behind the logic and success of eating gluten-free to avoid diabetes and its complications.
