Here's the link to the new blog: http://www.healthnowmedical.com/category/gluten-intolerance-celiac/
This is the link to the new website:
http://www.healthnowmedical.com/
Please visit and let me know your thoughts. But remember to comment on the new site not this one.
The content of this blog will be moved over to the new site so nothing will be lost. New content will continue, of course, on the new site while I transfer the older posts.
On the new site you will also have access to my youtube videos, as well as other blogs, all in one location.
There is a page on the site entitled: "Am I Gluten Sensitive" that is continuing to be enhanced as we go forward. The purpose and goal of that section is to create a dramatic increase in awareness of not only celiac disease but gluten sensitivity on a nation-wide scale.
So please do let me know you thoughts and anything you would like to see on future blog posts.
Lastly, please become a member of the site. It's not only free but you can get updates as they happen as well as engage with other members. Come join our community!
Visit us at www.RootCauseMedicalClinic.com. If you have questions or need any help, I’m here for you! Call 408-733-0400.
I look forward to hearing from you.
To your good health,
Dr Vikki Petersen, DC, CCN, CFMP
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”
Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Founder of Root Cause Medical Clinic
Co-author of “The Gluten Effect”
Author of the eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Dr Vikki Petersen
Founder of HealthNOW Medical Center
Co-author of "The Gluten Effect"
1 comment:
An intriguing issue is the impact of the change in baking practice from sourdough to brewer’s yeast monoculture. Up to the mid nineteenth century, the only method used to leaven bread dough was sourdough – a complex mix of bacteria and yeasts. This meant that wheat gluten was exposed in a prolonged fermentation to proteolytic enzymes which significantly altered its structure. There is literature suggesting that at least some people with gluten sensitivity can tolerate sourdough bread.
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