Tag: Non celiac wheat sensitivity

According to scientific reviews, amylase trypsin inhibitors (ATIs) are proteins naturally present in the seeds of all cereals and many legumes, functioning as a plant defense mechanism. This guide explores which specific foods contain these inhibitors and their potential impact on human digestive and overall health.

According to the World Health Organization, diseases related to chronic inflammation are a leading cause of death worldwide. In this context, many people question if their diet, specifically the consumption of wheat flour, causes inflammation. The answer is complex and depends heavily on individual health conditions and the type of wheat consumed.

According to research published by the Celiac Disease Foundation, a growing number of people are exploring or adopting a gluten-free diet, a key component of which is eliminating wheat. This trend prompts many to ask, "Should I eliminate wheat from my diet?" and question its overall health impact.

Approximately 6% of the U.S. population is estimated to be gluten intolerant, also known as non-celiac wheat sensitivity. This common condition causes a range of unpleasant symptoms when you're wheat intolerant, affecting both your digestive system and overall well-being.