Pure grains such as millet, sorghum and soy should be gluten-free,
but a study published June 1 found enough gluten in some to cause celiac symptoms.

Journal of the American Dietetic Association found significant concentrations of gluten in supposedly pure samples of alternative grains.
In some cases, the concentrations were far above levels that would cause recurrent celiac disease symptoms in those with the condition.


Read the complete article Here



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