How's it going on? Welcome back to the show. Today we are going to be discussing gluten.

We're going to talk about what gluten is, why it can be a problem for some people, why it's not a problem for most people, how to determine if you're one of those people that it can be a problem for and a whole lot more.

We are going to go deep into the science on this topic. I think this is an incredibly important topic because

gluten truly can be a problem for some people. And for some people, it is negatively impacting

their health and they're eating it and they don't know it. And hopefully somebody who's listening

to this podcast may identify that it can be a problem for you. There's also probably a larger group of people who may be avoiding gluten or thinking that it's harmful to their health when in reality you are perfectly fine eating it.

So we are going to discuss the spectrum of reactions and non-reactions to gluten and also discuss some of the myths surrounding this topic

because this is a very complicated and nuanced topic.

And anytime a topic is complicated and nuanced, there's a lot of misinformation surrounding it

because you can take half truths and you can exaggerate them because some people have negative

reactions to gluten and it's very clear you can take

that information and you can make it seem like everyone does and some people have done that. And so I want

to clear up the error all around and help those who are potentially having negative reactions to

gluten understand and potentially limit or avoid it. And also, if you are limiting

or avoiding it and you don't have a good reason for doing so, hopefully this podcast will help

you understand that and maybe you'll reintroduce it into your diet. So with that said, let's go

ahead and get into the show.

All right. So we're going to start by discussing what gluten is. So gluten is a protein. It is the main protein found in wheat. It's also found in rye and barley, but the primary

source that most people consume most of their gluten is from wheat sources. So just like any other

protein, gluten is made up of amino acids. When we eat gluten, our digestive system will break

it down into amino acids, and those amino acids will be absorbed into our body and used for various needs throughout the body.

This is like any protein.

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