There are 700 different antigens in wheat. The two that make up gluton, called glutenin and gliadin, are the ones that you know selia patients are allurgic to. So a lot of people say they're gluton sensitive, but they don't have celiac disease. They're not gluton sensitive. They're wheat sensitive. A real food usually works. There are individuals who also have very reactive got microbiums and intestinal systems because of a lifelong of anibiotics. And so yes, we've learned through continuous glucos monitoring that glutenfree products are particularly egregious in terms of metabolic health. But one of these people do need to watch

Get the Snipd
podcast app

Unlock the knowledge in podcasts with the podcast player of the future.
App store bannerPlay store banner

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode

Save any
moment

Hear something you like? Tap your headphones to save it with AI-generated key takeaways

Share
& Export

Send highlights to Twitter, WhatsApp or export them to Notion, Readwise & more

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode