Impact of Gliadin and Fermented Grains on Health

The chapter explores the effects of gliadin, a component of gluten, on the immune response and inflammation in individuals, emphasizing the benefits of fermented grains for digestion and nutrient absorption. It delves into the history of wheat consumption, highlighting the differences between ancient and modern grains, and raises concerns about chemical farming practices affecting gut health. Various grains like oats, wheat, and rice are compared, with insights on their glucose and insulin responses, as well as the potential health effects of different grain types.