Need to Quit Wheat & Gluten?

I just graduated from the top Certified Gluten Practitioner (CGP) program in the world!

I began studying gluten-related disorders in 1985 due to life-long problems with eating wheat (something I did daily in my Dutch-American family the first 29 years of my life). In 2010, research led me to the work of world -renowned gluten specialist, Dr.Tom O’Bryan. Thankfully, Dr. Tom ( developed a practitioner course to teach doctors and other health practitioners about gluten/wheat sensitivity, celiac disease, and related autoimmune disorders. In this course I learned that many gluten symptoms remain silent for years, that gluten KILLS people, and that gluten is the basis for at least 300 autoimmune diseases.

As a CGP, I can now offer you the newest state-of-the-art blood testing to give you definitive answers to these questions: Am I celiac? Am I non-celiac but still gluten sensitive? I am allergic to wheat but not to gluten? Can I eat wheat? If I cannot eat wheat, can I still eat barley and rye? What is the difference between being allergic to wheat or sensitive to gluten? Can I eat wheat once in a while without harming my body? Do I have intestinal permeability (“leaky gut”)? Continue reading




A gluten intolerance is the body’s inability to digest or break down the gluten protein found in wheat and certain other foods and products. Gluten intolerance (or gluten sensitivity) can range from a mild sensitivity  to full-blown celiac disease. According to the National Institute of Diabetes and Digestive and Kidney Diseases, about 1 out of every 133 Americans has celiac disease. This is a severe autoimmune disorder triggered by gluten consumption that can damage the small intestine. And another 18 million Americans are estimated to have NCGS: “non-celiac gluten sensitivity” ( ) Continue reading