What exactly is gluten?
A simple definition: It’s the glue that gunks up your gut, intestines, lymphatic system, sinus and joints. All this creates inflammation, which causes pain along with many of the health-related issues we are facing today including fibromyalgia, arthritis, asthma, ADD, autoimmune dysfunction, irritable bowel, all manner of gut issues, migraines and cancer.

It makes you fat.
For those of you who would like the technical definition: Gluten (from the Latin word glue) is a protein composite that appears in foods processed from wheat and others including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. Gluten is the composite of a prolamine and gluteline, conjoined with starch, in the endosperm of various grass-related grains. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods lacking sufficient protein.
The development of gluten affects the texture of baked goods. Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights. More development leads to chewier products like pizza and bagels, while less development yields tender baked goods.   Kneading promotes the formation of gluten strands and cross-links, so a baked product is chewier in proportion to how much the dough is worked. Increased wetness of the dough also enhances gluten development.
Gluten is the glue that is used to preserve food for a longer shelf life.  When your great, great grandmother baked homemade bread 100 years ago, it fell apart after a day. Now a day’s bread can sit on our counter for weeks and in the refrigerator for at least a month.
So, where do you find the most gluten? Read the ingredients on your packaged food! This sneaky sticky stuff is in all of our favorite foods—cookies, cakes, pastas, pretzels, crackers, pizza and most bread or baked goods.

Also, it is typically the first ingredient in imitation meat products. So buyer beware! The imitation meat professing to be healthy is not only a health hindrance, but also very fattening.

There are some loopholes when labeling foods. "Gluten-free" standards do not apply to all foods. In the case of foods such as ice cream, ketchup, salad dressing, gluten may be listed as a stabilizing agent. The health-related consequences from this inflammatory culprit are running rampant. And they don’t just stop with us.

 3 Facts to Get Gluten-Free:

1. You need a certain amount of carbohydrates for brain development. These can be attained by eating greens and high quality animal protein/fat. You could live the rest of your life and never eat another packaged carbohydrate containing wheat and gluten. You would not miss it and you’d be a lot healthier.
2. Carbohydrates are more addicting than cocaine or heroine. The rush you get from a sticky, gooey cinnamon bun can create such a high, you might do whatever it takes to get another one in a few hours.   Carbs can have such catastrophic side effects including permanently slowing your metabolism, numbing your senses and preventing healthy brain development.
3. Every popular diet today is all about eliminating killer carbs and adding the fat back. You need good quality fats such as avocados and olive oil for your body and brain to work most efficiently. You will never need pasta or cereal (packaged carbohydrates).

It has been written that over 75% of Americans are allergic to wheat... same as gluten.
When people say, “I am not allergic to wheat and gluten,”   We all are in some way.