A common mistake most people miss ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
The other day, a friend texted me about her "mystery symptoms." Headaches that hit at 3 pm... Joint pain that jumps from her knees to her wrists... And this brain fog made her forget her own phone number. "I eat pretty clean," she said. "What am I doing wrong?" Here's what I told her (and it might explain your weird symptoms too). Her issues likely point to the same culprit… | | A sneaky food protein that most people can't digest See, when you eat this protein, your stomach tries its best, but can't fully break it down. Instead, these protein fragments slip through your intestinal wall... And wander into your bloodstream (where they have NO business being). Your immune system sees these floating protein bits and freaks out. And when your immune system goes into full panic mode? | | Inflammation fires up everywhere in your body… Creating a cascade of seemingly random health issues like pain and fog that come out of nowhere. That protein? It's gluten. Now, if you're thinking "I can eat gluten just fine," here's what floored me when I first learned it: According to research, gluten is problematic for everyone. I'm not talking about people with celiac disease or gluten sensitivity. I'm talking about EVERYONE. Some people feel it immediately. But others? They don't notice the inflammation building up until years later when their thyroid says, "I'm done," or their joints start aching. | | "But Tina, I avoid gluten and I still feel tired, achy, and fuzzy... what's going on here?" Great question. And here's the frustrating truth… Gluten is sneaky – It loves to hide in places you'd never think to look: Toothpaste. Vitamins. Spice blends. That "gluten-free" salad you ordered? The dressing might be loaded with it. Your morning tea. Your lip balm. Even your kids' Play-Doh. And then there are the sneaky label names that sound innocent but are actually gluten in disguise: Things like "natural flavoring," "hydrolyzed protein," and "modified food starch." Even foods that should be naturally gluten-free, like oats, spices, and deli meats, often get contaminated during processing. So even if you're being super careful... you're probably still getting "glutened." That's why simply avoiding gluten isn't enough. You need to go on the offense. | | Here's how to proactively protect your body from gluten damage 1. Choose gut-healthy foods Load up on bone broth, fermented foods like sauerkraut and kimchi, and healthy fats like olive oil and avocados. They provide the building blocks your body needs to support strong digestion and a healthy inflammatory response. 2. Don't skip the foundations - Prioritize sleep: Your gut repairs itself when you rest, so aim for 7-9 hours nightly
- Breathe deep: Chronic stress actually makes gluten reactions worse. Use stress-busting techniques like box breathing (breathe in for 4 counts, hold for 4, out for 4, hold for 4) to stop stress in its tracks
- Drink water: Proper hydration helps flush those floating gluten fragments out of your system faster
3. Power up with specialized gluten-fighting enzymes There's an enzyme called Tolerase-G that basically acts like gluten scissors in your stomach... Chopping them into harmless bits before they get a chance to cause problems. The key word here is BEFORE. Because once gluten makes it past your stomach? Game over. In fact, I was so impressed by the research on Tolerase-G that we made it the star ingredient in Just Thrive Gluten Away. Now, when I eat out, travel, or just want extra protection, I take it right before my meal. It's like having a bodyguard for my gut that stops the frustrating aftermath of sneaky gluten. | | | | | | | With gratitude, Tina Anderson Just Thrive | Founder | | | | | | PS: Even if you THINK you're being careful with gluten, one contaminated serving can trigger issues like joint pain or crushing headaches. Gluten Away features the proprietary enzymes Tolerase G™ that pulverize gluten proteins in the stomach – BEFORE they can cause damage. For you, that means less guesswork, fewer mysterious issues, and more freedom to eat without fear. Try Gluten Away 100% RISK FREE today… Use code SUB30 to save 30% on your first month's subscription. | | SOURCES -
Serena G, D'Avino P, Fasano A. Celiac Disease and Non-celiac Wheat Sensitivity: State of Art of Non-dietary Therapies. Front Nutr. 2020;7:152. Published 2020 Sep 8. doi:10.3389/fnut.2020.00152 -
Kõiv V, Tenson T. Gluten-degrading bacteria: availability and applications. Appl Microbiol Biotechnol. 2021;105(8):3045-3059. doi:10.1007/s00253-021-11263-5 -
Groschwitz KR, Hogan SP. Intestinal barrier function: molecular regulation and disease pathogenesis. J Allergy Clin Immunol. 2009;124(1):3-22. doi:10.1016/j.jaci.2009.05.038 -
Cardoso-Silva D, Delbue D, Itzlinger A, et al. Intestinal Barrier Function in Gluten-Related Disorders. Nutrients. 2019;11(10):2325. Published 2019 Oct 1. doi:10.3390/nu11102325 - Arzani M, Jahromi SR, Ghorbani Z, et al. Gut-brain Axis and migraine headache: a comprehensive review. J Headache Pain. 2020;21(1):15. Published 2020 Feb 13. doi:10.1186/s10194-020-1078-9
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