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What's so toxic about wheat?

Defiant Health Radio with Dr. William Davis

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The Gluten Protein Is the Primary Source of Most Problems Associating With Wheat and Grains Consumption

The gliadin protein is the form occurring in wheat. It's called ceculin in rye, hoarding in barley and zion in corn. Humans do not have the digestive enzymes to break these proteins down as they're supposed to be into single amino acids. Gliadin cannot be broken down to single amino acids because we lack the enzymes instead it's broken down into four or five amino acid long peptide fragments.

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