The Gluten we eat today is different; it is hybridized and deamidated, and hence is inflammatory to humans. Genetic modifications in the wheat molecule over the last 10 to 15 years have created a hybridized form of gluten proteins that our body does not recognize.

It is a chemical protein that causes an immune reaction in the gut leading to a host of diseases.More than 50 diseases have been linked to gluten, especially the “leaky gut” condition.

Gluten is found in nearly everything. It resides in barley, spelt, semolina, rye, and kamut as well as just wheat. It is often hidden under aliases like “hydrolyzed vegetable protein” in the ingredients list of processed foods.