Giving up your favorite foods is not forever, just until the symptoms subside. You can begin to add back the omitted foods in about three to six months, after the immune system has a chance to rest and rejuvenate. With the alarmingly rapid increase in Immune System Diseases, the stronger we can become, the healthier we'll be.

You will not be able to “fortify” homemade baby cereals the way commercial cereals are fortified. There are many things you may add to the cereals that will give an “iron boost” such as formula, breast milk, wheat germ, and brewer's yeast. Once you have introduced fruits and veggies along with the cereals, you will get Vitamin C which helps to aid in the absorption of iron.

To determine which of our products may be free of wheat, barley, rye and oats (WBRO), and for more specific information about such products, contact the Celiac Sprue Association at (toll free) 877-CSA-4-CSA (877-272-4272), e-mail to celiacs@csaceliacs.org or write to CSA /USA, Inc.; PO Box 31700; Omaha, NE 68131-0700. CSA’s website provides information on Celiac Disease and Dermatitis Herpetiformis and can be accessed at www.csaceliacs.org.

Ezekiel spouted grain bread contains several sprouted grains, including wheat. It's the gluten in wheat that is the major offender. The sprouting breaks down the gluten. Until further studies are done to see if there is any gluten left after sprouting, Ezekiel bread is considered low gluten. This bread is usually tolerated well by people with wheat and gluten sensitivities. I have no problems with it. I made my one-of-a-kind recipes easy, fast, and uncomplicated.

I have found wheat to be one of the most abundant and problematic foods. I believe it to be the single largest contributor to intestinal dysbiosis, parasitic infections, and universal food allergies. Over-consumption and genetically-modified grains are the greatest causes of wheat intolerance and gluten sensitivity. Our health and wellness is important to us. Today's market has plenty of sophisticated products we can use in ours homes that help us to feel and look great.

No, scientific data supports the link that children with ADHD, ADD, OCD, AUTISM, ASPERGERS, DYSLEXIA and many other learning disorders, often have food intolerances, many of which are gluten or wheat related.

Wheat bran aids in digestion and also gives bread a richer taste. Recipes don’t normally call for very much, but it can be found in the flour isle at the supermarket.

Wheat flour is a product derived from dry milling of wheat grain. It is basically the endosperm or the dry reserve from wheat germ. It consists mainly of starch and protein. Extensibility of dough refers to the power of dough to stretch when pulled and is directly dependent on the power of its gluten to stretch. The extensibility of dough can be measured by dough testing machines such as extensograph.

Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten. Wheat Gluten is the most protein-dense version of wheat and is widely used for baking breads and as a meat substitute (such as seitan).

Wheat Dextrin is a natural soluble fiber. Wheat Dextrin is considered "Gluten-Free" which means it contains only a trace amount of gluten ( i.e., less than 10 ppm gluten). Unlike some fiber supplements, Benefiber® made with Wheat Dextrin dissolves completely in water and won't thicken. For more information on Wheat Dextrin go to #17.

Yes. Our whole wheat crust is made from 100% whole wheat flour. We make the dough in our shop every day using only whole wheat flour, honey, yeast, salt and olive oil. We do not use any preservatives. Many bread products advertised as whole wheat are in fact made from a mixture of refined flour and whole wheat flour. We experimented with several blended flour recipes but decided that we prefer the taste and texture of 100% whole wheat. Of course, 100% whole wheat is also healthier.

This really is the most commonly asked question from customers from coast to coast. Our sprouted grain breads, bagels, buns, pizzas, and tortillas are truly unique in that they are made with "Sprouted Whole Wheat" as opposed to flour. Most bakeries get up in the morning, open up a bag of flour and make something. At Alvarado Street Bakery, our process is quite a bit different.

Many people in the world today have allergic reactions to wheat or have difficulty assimilating products made from wheat flour. During the process of sprouting wheat, there is an enzyme created that begins to "predigest" the wheat and many people have been found to be more tolerant of sprouted wheat products than of those produced from wheat flour. Allergens that are NEVER used in our bakery include: Peanuts, Tree Nuts, Eggs & Dairy.

Or put another way: what can eating enough green vegetables every day do for you? Hundreds of private and government studies suggest that increased consumption of vegetables may reduce incidence of cancer and heart disease, and lead to fewer health problems across the board. However, if you are in among the 9 of every 10 people who fail to eat at least 3-5 servings of vegetables every day, you clearly could use a convenient source of greens. PINES Wheat Grass is that source.

The Phrase High Blood Pressure conjures up a variety of things to all people. Common definitions refer to the condition without referencing to the cause.

Learn why most people with grass pollen allergies or an allergy to a single cereal grain, such as wheat, can eat other cereal grains without problems. This is true even if a person has positive allergy tests to multiple food cereal grains.

EnviroStrip® wheat starch media is made from wheat starch and is a 100% natural, renewable resource. This non-toxic, non-petroleum based abrasive product is designed and engineered specifically for coating removal applications.

No. I understand some people can be allergic to these items in other ways, but acne is a bacterial infection, not an allergy. However, it is so easy to prepare food dishes with these items and have small, hidden amounts of sugar added. So again, the main food item may not be a problem itself as much as what someone adds to the food during preparation.