Q.: What does gluten intolerance mean?    HEIDI DU PREEZ REPLIES: Gluten is a protein molecule in grains such as wheat, rye and barley, and to a lesser degree in oats. It comprises 78% of the total protein in modern wheat and binds dough in foods such as bread and other baked goods, contributing to the spongy elastic […]

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Q.: I read Dr Sandi Nye’s article on grain consumption with interest, and was shocked to learn that she considers legumes, nuts, dairy products, potatoes, tomatoes, brinjals, peppers, peas, lentils and peanuts undesirable foods because they contain lectins. What are vegetarians to eat if they cut all these foods out of their diets? I was […]

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