People who consume gluten-free foods contained life-threatening light metals such as arsenic, mercury, lead and cadmium in their urine and blood.
Celiac Disease patients can now rejoice as a combined research from the Veranda Group and University of Alberta discovered and developed a new supplement, made from chicken egg yolk, to prevent the protein gliadin from attacking the small intestines and to promote a normal diet.
A study conducted by George Institute for Global Health in Australia has discovered that gluten-free food and food rich in gluten have basically the same nutritional value.
