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Cross-Contamination and Your Gluten Allergy

By Ritamarie Loscalzo


Having a gluten allergy/sensitivity should not be a sentence for never eating out again.

But eating in a restaurant has its risks. Cross-contamination happens. For those with a mild sensitivity this may not be an issue. For those of you with strong gluten allergies, this can mean days of being ill.

Carbo G can help. Joining Dr. Ritamarie is Dawn Aubrey. Dawn holds a Bachelor of Science Degree, a Certification as a Nutritional Consultant, and did post graduate work in clinical nutrition.  She is Board Certified as a Clinical Nutritionist by the IAACN.

In this show learn:

1. More about Carbo G and Probiotic 42.5 and how they made huge difference in Dawn’s life

2. How cross-contamination happens in restaurants.

3. Other Food molecules that are shaped similarly to gluten, and why Carbo G is still important even if you think you are 100% gluten-free.

4. What your doctor may not know about going gluten-free

Additional Resources:

Looking for more information on gluten and removing it from your diet? Sign up for Dr. Ritamarie’s FREE gluten-free info pack. https://doctorritamarie.infusionsoft.com/go/glutenfree/SocialMedia/

Click here to download…

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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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1 Comment

  1. Sixta Opalka on August 7, 2012 at 5:16 am

    i have gluten allergy and it is not a good idea to have it. i cant even eat some of my favorite pastries because of gluten allergy. ;’,.”

    Till next time http://healthmedicinelab.com/fever-rash/

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