Gluten intolerance and sensitivities are becoming increasingly common. Gluten is a protein molecule that is in many grains. Most breads and cereals contain gluten that are common in grocery stores and bakeries. Nowadays there is an increasing prevalence of ‘gluten-free’ items found at grocery stores, and even many small stores usually carry at least one bread option that does not contain gluten. Foods like eggs, meats, seeds, nuts, dairy and fruits and vegetables are naturally gluten-free.

We understand the importance of diagnosing and treating this disease, allergy or sensitivity. Most people could benefit from cutting gluten out of their diet or drastically reducing the amount consumed. Even in a healthy individual gluten is one of the most common inflammatory foods so when there is an allergy, or Celiac disease this can cause a wide range of symptoms throughout the body.

After we diagnose this sensitivity, allergy or disease we will not only determine the best route to treat the root cause but we will support your family on the diet changes that are also required to manage the diagnosis.