After seeing thousands of people in clinical practice, I would estimate that 95% of those who try to go on a gluten-free diet fail. For many of them, it’s not their fault. They follow all the guidelines of eating gluten-free foods like rice, oats, lentils, millet, and sorghum. They find amazing gluten-free cookie recipes with arrowroot and tapioca starch. All the while, they are ingesting tiny amounts of gluten containing grains. How does this happen? It’s called cross contamination and it is far more common than you would imagine.
In this video I discuss gluten cross contamination in hotels, restaurants, farming, and even from the air!!!
