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Gluten Sensitivity: Why are More and More Americans Sensitive to This Protein?

  • Broadcast in Nutrition
Walter Davis

Walter Davis


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"Gluten sensitivity:  Why are more and more Americans sensitive to this protein found in wheat?"

It can are confusing why our society has such a growing number of food sensitivities. The bottom line is our food supply and how we view the purchasing, preparation, and eating of our food.  The majority of our food in the U.S. is grown in toxic crops or raised on toxic crops.  Gluten/wheat, soy, and corn sensitivities can go hand-in-hand and Dr. Hayman will discuss how to limit your intake of these foods and navigate your way to a healthier lifestyle. http://www.drhayman.com

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