What is gluten? Gluten is the name of protein found in some, not all, grains. The name gluten derives from Latin glutin, for ‘glue’ and this describes that way gluten helps hold dough together so it is able to stretch and hold gas when the dough rises. Gluten is also used in other foods to…
People who have Coeliac disease have different thresholds of how much gluten they can take before experiencing symptoms. However, even if they don’t have any symptoms, as little as 50mg gluten (equivalent to 1/100th of a slice of standard wheat bread) can cause damage to their small intestine. This risk of damage means that it…
Lead is a potent neurotoxin with no known safe exposure level; there is no way to soften the harsh reality of that. Exposure to even very small amounts in utero and in childhood can cause brain damage in children, leading to loss of function, decreased IQ scores and behavioural problems including attention-deficit hyperactivity disorder (ADHD).…