Or any of the other possibly problematic compounds that are a part of the three main sources of gluten – wheat, barley and rye. No one knows exactly why gluten is causing so many health problems today. It could be that gluten itself is a complex and difficult protein for the body to digest. It could be that it’s in so much junk food and that we eat so much of it. It could be the new modern hybrids of wheat which are thought to be higher in gluten than more historical strains. It could be the chemicals that are sprayed on wheat. Or it could be a combination of all those things.
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