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All about gluten

Today, we've all heard of gluten and the gluten-free craze. Some folks are gluten-free of necessity; exposure to gluten as a diagnosed Celiac would be detrimental to your health. But what about our gluten-free-by-choice friends? We can be quick to call their choice to not eat carb-rich decadent desserts like fresh-baked croissant crazy  but is it? It begs the questions: what is gluten, and what is the argument against eating it?

Here's the 101:

Gluten is a protein. It exists in grains like barley, rye and wheat. Unlike the wheat of yesteryear, which stood four feet tall and billowed in the wind, today's wheat is the product of decades of, shall we say, "research and development." It has been designed to increase yield, and it stands about half its ancestral size.

Some experts argue that we haven't evolved to eat modified wheat or gluten and that everyone is affected by gluten intake. What we know to be fact is that gluten can hide in our foods in unexpected places like broths, luncheon meats, spices and even vitamins and medications. And, like hidden gluten, the side effects of gluten can be undetectable. You may not have digestive discomfort when you eat gluten, but that doesn't mean your digestive tract or body isn't affected by it. In fact, intestinal permeability, aptly nicknamed "leaky gut syndrome" (because your intestines literally leak digesting foods and foreign bodies into your bloodstream!), is attributed to gluten intake  as is high blood sugar (afternoon sleepies, anyone?), depression, memory loss and malabsorption of vitamins and minerals. The offending symptoms can be undetected or misdiagnosed.

DeeBee's loves our customers whether or not they eat gluten. But given the wealth of information about gluten's nature to hurt us, we've made our TeaPops gluten-free, Celiac-friendly, and fitting for the self-proclaimed gluten-free. We aren't here to judge or preach, but to educate and heighten your health and vitalitea.