Gluten is found in wheat, oats, barley, and rye. Doctors have reported a higher than normal percentage of people with autoimmune disorders are allergic to gluten. They suggest complete avoidance for at least one month to see if benefits will occur. (http://www.digitalnaturopath.com/cond/C536241.html#G90)

Studies have also shown that wheat can irritate patients with Rheumatoid Arthritis, (http://carbon.hampshire.edu/~cjarvis/NS120/2002/RA.Web/nutrition.html) Lupus, Rheumatoid Arthritis, Fibromyalgia, and Chrohn's. Gluten also tends to raise inflammation production in the colon and rectum of those with coeliac disease.

It is not just that you are "allergic" or "sensitive" to gluten. Gluten is contributing to your autoimmune symptoms. It is causing you pain!!! Those symptoms may occur within a few minutes or not for a few days, which makes it hard for you to pinpoint the problem.

Giving up gluten can be a challenge. The digestion of gluten can create an addictive substance that acts like endorphins, our own personal narcotics. These endorphins have the ability to disrupt brain chemistry and cause addiction.

Nature hasn't left us without gluten-free grains. Quinoa is sometimes called a super-grain. You typically buy it dried. The germ of quinoa is larger than most grains, so it is higher in fiber than many grains. Quinoa is considered a complete protein and has the highest protein content of any grain known. A cup of cooked quinoa has more calcium than even a cup of milk. Cooked quinoa has a texture similar to tapioca pudding. My family thinks that it has a slight sweet potato flavor. Most importantly, it is gluten-free.

Amaranth is also gluten-free. However, amaranth is not a true grain, but an herb. Amaranth has a nutty flavor and a "sticky" texture. It was a staple in the diets of pre-Columbian Aztecs. Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, or sprouted. Amaranth seed is high in protein, fiber, and contains two times more calcium than milk.