CELIACS WILL LOVE JULIAN BAKERY’S NEW PURITY BREAD

This is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.

Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.

Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.

Buckwheat is ideal for people who struggle with wheat allergies and gluten intolerance. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.

According to Newsmax.com Health Alerts, contrary to popular belief, Celiac is not a rare disease but is, in fact, one of the most common autoimmune diseases. Some estimates put it at 1 out of every 100 people.

Like many such diseases, celiac results from an inherited weakness. The bad gene responsible doesn’t cause problems unless the person is exposed to a protein called “gluten.”

Gluten can be found in certain grains such as wheat, rye, and barley. When people with this genetic weakness eat foods containing gluten (and one of its proteins called gliadin), the toxic protein gets trapped under cells lining the gastrointestinal tract. The immune system tries valiantly to remove this trapped protein. The ensuing immune attack in the wall of the intestine results in a blazing fire of inflammation that smolders for very long periods of time. Because each meal contains this same protein, the attack can continue for a lifetime.

You naturally would think that the major symptoms of such a disorder would be related to the gastrointestinal tract, and you would be right. But only 1 in 6 people diagnosed actually exhibits these symptoms, which include:

Intestinal cramping
Bloating
Recurrent diarrhea
Weight loss from impaired nutrient absorption

Most victims of celiac disease have symptoms completely unrelated to the gastrointestinal tract or have no observable symptoms at all.

Victims of undiagnosed celiac disease can experience a long list of symptoms, including the following:

Sudden hair loss
Severe hypothyroidism or even hyperthyroidism (Graves disease)
Dementia
Loss of balance (ataxia)
Seizures
Recurrent pneumonia or meningitis from a loss of adrenal gland function (Addison’s disease)
Various deadly cancers

One of the most devastating effects of celiac disease is the malabsorption of nutrients from foods. Various food components, such as calcium, vitamins, and iron are absorbed from special segments of the gastrointestinal tract.

Studies show that 97 percent of people with celiac disease go undiagnosed for much of their lives. The average time of diagnosis for even moderately severe cases is nine years.

Making the diagnosis of celiac requires a high index of suspicion — if you suspect you may have this disorder, discuss it with your doctor. If necessary, seek a specialist who treats celiac disease. Gastroenterologists consider an intestinal biopsy as the definitive test, which can be done rather simply as an outpatient procedure.

Julian Bakery is proud to announce its newest product, PURITY BREAD, even pure enough for Celiacs.

Enjoy, Samantha
Buy Online: http://wwww.julianbakery.com/glutenfree_bread.html