And somehow gluten sustained large portions of our population for thousands of years. (Yes, most people can digest it.)

So tired of these sensationalist scare tactics. By getting major facts just completely wrong, it ruins any tidbit of truth that might be found.

It feeds the yeast....if P.H is off it causes the overgrowth of yeast....cutting down sugar means you starve those sugar hungry bacteria....Its probably why the low carb diet works they way it does...

That's a lot of wrong stuffed into one little post. Well done!

he's spamming his own posts with it.

Following most of the advice from these sources would get one completely bowel obsessed and highly laxative dependent.

Still, imagine how disgusted I was to find out that wheat was causing my rash and wheezing. Wheat allergy in adults is extremely rare. Celiac is more common but has to be diagnosed by colonoscopy and biopsy, not some naturopath.

although the enzymes persist in a large part of the European population where dairy remained a large part of the protein found on the menu. Note the racial breakdown in the US:

the abstract clearly states:

All animals with complete guts have symbiotic gut flora that supplies enzymes to digest otherwise "indigestible" nutrients. It's just about the only way that cellulose is digested by metazoans, for example.

This DUer posts misinformation and anti-science hysteria repeatedly, day in and day out.

we are dependent upon them.

I grow an heirloom wheat and the woman who actually reintroduced it a little over a decade ago is a retired microbiologist. She dropped by yesterday to look at the crops. This year is very odd with the drought and I have two separate planting, one is quite experimental.

She had concluded that much of the problems associated with the digestion of gluten is about the microbial system being effected by antibiotics and the refined wheats not possessing enough actual fiber to keep the correct microbes in balance and functioning properly.

The proteins that form the gluten are different (molecular weight and gel profiles) in the modern varieties as well. A lot of people who have trouble with regular wheat can digest these heirloom wheats. They just have much lower yields and thus cost way more per pound.