Almost 10 years ago I was introduced to the information specific to gluten and grain sensitivity. I was away attending a course in California when I first heard “gluten” and all that the subject entails. After returning home to Dallas there was no one talking about gluten and surely no restaurants or supermarkets that offered any options. I had to ask myself repeatedly, that if in fact what I heard was true, as few others in my industry knew of such a thing and no one discussed it.
That was the beginning of a successful wellness practice for me that has grown into something much bigger- Legacy Sport & Wellness Center.
Today, 10 years later, even in Dallas, Tx., gluten sensitivity is a common topic of conversation, and now there are restaurants and hotels that cater toward this clientele.
If gluten and the dangers associated with grains, more specifically hybridized grains, are new to you then the article below is a great place to begin-