Gluten-Free
Many people are switching to gluten-free diets and products. Gluten is a protein found in wheat, barley, and rye. Since most of us don’t consume enough dietary fibers in our everyday diet, gluten-free bread is a fantastic choice for the diet. People who cannot tolerate gluten should avoid bread and other foods made with those grains.
Many gluten-free bread and mixes are made with white or brown rice flour and starches such as arrowroot, potato, and tapioca. Avoiding wheat can be challenging. It’s in most prepared foods and even in some vitamins and lip balms. People who suffer from a chronic sensitivity to gluten are often tired.
That’s because their intestine gets damaged because of gluten consumption, which affects their nutrient absorption, including iron. This iron deficiency can cause anemia that causes exhaustion and weakness.
So, switching to a gluten-free diet will give your intestine a chance to heal and get repaired on its own, thereby improving nutrient absorption and, in turn, will spike your energy levels.
