Gluten is a group of proteins, typically two major proteins: gliadin and glutenin with gliadin being the most harmful. These proteins occur in many grain products. Humans don’t have the intestines to deal with gluten like a ruminant does such as a cow. Most, if not all, humans are not genetically made up to tolerate gluten. Sometimes the impact can be subclinical and at other times it can have a massive clinical impact. With the current state of grains and how they are hybridized and grown, we are not designed to tolerate these products the way they are. Watch the video…