Gluten-and-lactose-free-bread
Gluten is basically the protein content of wheat (including spelt, semolina and durum) barley, rye and triticale
(a hybrid). You don’t need to have full-blown celiac disease to have adverse reactions to gluten. Many of the symptoms are similar to those in celiac disease, including bloating, stomach pain, fatigue, diarrhea, as well as pain in the bones and joints. Many cases of neurological illness may be caused and/or exacerbated by gluten consumption.
There are several other brain disorders that respond well to a gluten-free diet:
- Schizophrenia: A subset of schizophrenia patients sees massive improvements by removing gluten
- Autism: Several studies suggest that people with autism see improvements in symptoms on a gluten-free diet
- Epilepsy: There are several reports of patients with epilepsy improving significantly when removing gluten
The text was used from the page: https://authoritynutrition.com/6-shocking-reasons-why-gluten-is-bad/