How To Avoid Food Triggered Seizures 10 Steps With Pictures
Gluten has always been in grains, but different agricultural practices, hybridization and genetic modifications starting back in the 1970s changed some of its properties, which has changed our body’s reaction to it. Aside from the gluten content, grains are also rich in glutamate and aspartate, two very excitatory amino acids that impact the brain’s electrical activity. In addition to most bread, baked goods, pasta and cereal, gluten is also found in many canned soups, sauces, salad dressings, vegetarian products and even beer....