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"Glutenfreepalace.com is my "go to" place for my gluten free food ordering. Their selection and prices are great - but most importantly, their customer service is excellent. Where else do you get a call to see if you liked the products you ordered? That kind of personalized service makes me a big fan!"
Sandi Kaplan MS, RD, Seattle

"Fast shipping, delicious products, wonderful prices. Thank you so much! I will definitely be a repeat customer. With food like this, who minds eating gluten-free?!"
Laura Price - Springfield, IL

"I thought going Gluten Free would just be impossible...thank you Glutenfreepalace.com...you saved me. You've got a huge variety of different products which satisfy even the pickiest of eaters like me!!!!!!!!!!!! Your service is great and shipping so fast...! I can't wait for a new recipe to appear on your front page...I've been trying them for the past few weeks and they are delicious and easy to follow.. Especially the pasta one...I made it for dinner 3 days in a row! Thank you!"
Carry-Iowa

"Love the way the site is very well categorized, unlike other gluten free sites where you need to explore the entire site before I can find what I want. They also have a great variety, which is great for me as a celiac sufferer! Thank you."
Sarah-Allison

"Bready Home-Baking System: The bready machine is amazingly hands free and the bread tastes wonderful! I was shocked at how good the quality is, and I didn't have to toast every piece of bread. It is great, it doesn't fall apart and crumble like many other Gluten Free breads that I tried. I really missed a good old peanut butter and jelly sandwich. When I first used my Bready machine, I ate them straight for five days!"
Stephanie Schultz, Missouri

"Enzymedica Allerase: Started taking Enzymedica Allerase and within a couple days my sinuses were doing much better. This is a great product without side effects."
D.S.

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How can gluten, a protein from a naturally occurring foodstuff, be harmful?

First, it must be understood that the gluten-containing grains we eat today are actually domesticated and now genetically hybridized versions of what originally were wild grasses endemic to the Tigris-Euphrates river basin. Presumably, due to pressures from shortages of other foods, or ingenuity of ancient peoples, these grasses became a source of food and calories. Learning how to cultivate and farm these and other plants alleviated the pressures of the hunting/gathering lifestyle, paving the way for more abundant and readily available food, which in turn, paved the way for the more stable and populated Agrarian societies that followed. It is believed and seems sensible, that this shift to agriculture-based societies was responsible for the flourishing (note the word flour in flourishing) civilizations of Mesopotamia and Egypt that followed. Thus, wheat, barley, rye, and oats are genetic derivatives of wild grass, and therefore pose the possibility that eating a wild plant may possess some toxicity.

The nature of the toxicity, although to some extent stems directly from the chemical nature of gluten, is mostly due to a reaction that occurs by the immune system of individuals in possession of certain genes that recognize gluten for the foreign protein that it is and hence toxic. The immune system genes in control of this reaction are actually not rare, and may be present in up to 60% of Americans (based on my research). However, there are other, as of yet undetermined, genes that control whether or not a toxic reaction will occur, and further, whether and how much the reaction will result in damage to the intestine and other tissues. It is speculated that the structure of gluten may be similar to an infectious agent (for example a virus) and that is really why the gene is present in the immune system in the first place. It is even possible that the gene controlling reactivity to gluten is so common because millions of years ago it lent a survival advantage against dying from infections to those possessing it. Thus, having an immune system that recognizes gluten as a foreign, potentially toxic protein actually may be a sign of an immune system that is particularly sensitive and protective. Although this may portend protection against infections, the down side is that the same genes lead to more severe, longer lasting immune responses to foods, environmental allergens, and even the human body itself. The consequences of these reactions are food sensitivities (of which gluten sensitivity is just one), allergies/asthma, and autoimmune disease, respectively.

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