Caitlin O'Leary, aged 23, has intolerance to a protein called gluten, which is available in rye, barley wheat and many possessed foods.
Even the smell of flour makes her feel queasy and after eating a slice of bread she has to rush to toilet.
After cutting gluten from her diet in 2006, O'Leary no more experiences the painful cramps and nausea, which she used to face after every meal.
O'Leary follows nutritious vegan diet nowadays. She feels energetic and lives a healthy life too. "Gluten has made me violently aware that what you put in your body is of the greatest importance. It affects how you feel physically and emotionally”, she says.
The case of O'Leary is not the only one of its kinds. It has been said by the Quebec-based Scientific Laboratory for Food Intolerance that resistance to digest certain kinds of food is the common problem among the estimated
50% of Canadians.
The influence of this statistic can be seen in the grocery stores, where other alternatives have been introduced to fix the diet problem of people in the North America.
Grocery Stores are selling Gluten-free pasta, bread and cereal in place of almond milk and soy products. Even the menus of the restaurants also offer gluten-free food.
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