It seems that more and more folks are learning that they need to remove gluten from their diets due to Celiac Disease, Gluten Intolerance, or other conditions. If you’ve been told that you should should start a Gluten Free diet we want you to know that there’s still a world of delicious food available to you! 🙂

LifeSource understands that making the transition to a Gluten-Free diet can be challenging. That’s why we’ve specially yellow-tagged each item that we sell in our store that have been labeled as being Gluten Free by the manufacturer and gathered them together in a handy report. You can print this to keep with you while you shop or pick one up at our Information center the next time you visit our store.

You can find additional information on our Healthnotes Gluten Free Guide or you can click here for a (huge!) list of Gluten Free recipes.

There are also resources on the Internet that can help you lead a happy, healthy, Gluten Free life. This Wikipedia article is a helpful introduction to Gluten Free diets.  This article from HealthAmbition.com helps explain Why Gluten Is Bad.  If you have any suggestions for other Gluten Free websites that we could add to the list let us know about them!

Past Articles:

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From “Gluten-Fear” to Gluten-Free Easy, everyday health habits. Understanding the finer points of gluten—a protein found in grains such as wheat, rye, barley, kamut, and triticale—is an important part of everyday living for people managing gluten-related diseases, such as celiac disease, psoriasis, and rheumatoid arthritis.For those with celiac disease in particular, gluten can trigger an immune response, leading to damage in the body and nutrient malabsorption And unlike some allergies and intolerances, in which you can have “a little” of the offending food, with gluten, even as little as 50 mg of gluten per day may trigger immune reactions for those with celiac disease. So it’s extremely important to be aware of hidden sources of gluten and the best way to avoid traces of gluten from slipping into food.

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