When initially going gluten free, the average person reaches out to the gluten free aisle in the grocery store to find substitutes for pastas, breads, cereals, bagels, etc. That is when the problem begins. The majority of these people seeking gluten free substitutes remain sick. Some research studies show that the number is as high as 92% of patients fail to heal.
Most gluten free substitute products are made from corn, rice, and other grains and pseudo grains (amaranth, buckwheat, quinoa). Unfortunately, these substitutes have been shown to cause damage for those with gluten sensitivity. Click the links below for some common examples:
The study found that 81% of patients that were non responsive to a Traditional Gluten Free Diet responded to a TRUE gluten free diet (no processed foods and no grain substitutes).
Sources: Dr. Osborne -Gluten Free Society
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