People wonder why there is such a gluten problem now compared to years ago? I came across this really interesting fact in an article in Natural 
News.
According to naturopath, Glen Depke, it appears that the as little as 50 years ago, wheat was only three percent gluten. Now it is 50 % gluten. A hybrid wheat was created to make better textured breads and pastries and produce a higher crop yield. The article briefly discusses the advantages of a gluten-free diet even for those without a Celiac’s diagnosis.
Read the full article text and us know why you chose a gluten-free diet.
Our adult daughter moved back in with us to help care for her Grandmother. Grandma is now in late stages of Alzheimer’s so… not sure how long either of them will be staying with us. In any case, our daughter was diagnosed as “sensitive” to celiac over a year ago. No need to test further. Already enough evidence to drop gluten.
Since she is living here, it just made sense for us makes sense to set up the entire household as gluten free (except for Grandma’s Cream of Wheat). When just my wife and I go out to dinner, we are not strict but at home we really, really try.
Ben – I know how challenging it can be to make the switch to a completely gluten-free lifestyle. If you have not already done so, join our Facebook community. We share all kinds of tips and the folks who participate on the page have all kinds of experiences to share. Best of luck with the shift to gluten-free life!
I decided to try a gluten-free diet about 4 months ago after reading that gluten might be a trigger for psoriasis. My psoriasis is much better and I lost 18 lbs without trying!
Hi Jean! So glad to hear that your psoriasis has improved. I know how hard it can be to make dietary changes, especially when it involves giving up foods we love and I applaud you on your efforts. The whole reason I started Outrageous Baking was to address my daughter’s eczema issues. Congrats on the bonus weight loss! – Pamela