Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. According to the healthy home economist “common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest” making wheat and gluten toxicity levels very high. Gluten is also difficult do digest, especially for individuals with gut flora imbalances.
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