INGREDIENTS WE DON'T INCLUDE AND WHY

Gluten is actually a family of proteins found in wheat and wheat derivatives, rye, barley and triticale as well as malts and brewers yeast. There are a variety of negative health issues that gluten can have on the body. There's Celiac disease, which is an auto-immune disease where gluten seriously affects and destroys the little villi in the small intestines. This disease is very painful and can be dangerous as the lack of villi can lead to severe nutrient deficiencies. There's Hashimoto's thyroiditis which is when consuming gluten triggers an auto-immune response toward the thyroid gland. The immune response in Hashimoto cases is to create anti-bodies towards the gluten molecule, however the molecules that make up the thyroid gland resemble gluten molecules, enough so that the immune system will see it as a clump of gluten molecules that need to be destroyed. Or you could simply feel bloated, get cramps, have gas, and/or swing between solid and loose stool. Most wheat in America is genetically modified and contains loads of neurotoxic pesticides. Then it is fortified with man made sub par supplements. Man manipulated foods, vitamins and minerals tend not be as bioavailable to the body, meaning that you're not getting the nutritional value of the real thing if you're able to get any of the nutrients at all. It is interesting to note that some people are sensitive to the gluten found in goods across America but when they travel to Europe they have no issues consuming baked goods. This is because their grains and seeds have not been as manipulated by Monsanto/Bayer like they are in America sadly. The next time you're in a grocery store bread isle, squish some of the loafs down from different brands, if the loaf bounces back to its original shape you should question what additives are being used. Choose the loaf that does not bounce back.