Gluten

“The rate of gluten and general food allergies have gone up precipitously since the seventies. Spoiler. It has a lot to do with the microbiome.”

“So now, when all these foods come into contact, fructose, gluten, dairy, and so on and so on, the gut always has an issue, but that's more because it has an underlying general issue that you have to first take care of, and then when it's all healed up and doin…”

“And the gluten level in fossilized wheat and the gluten level in some of these ancient grains, versions of wheat is, is magnitudes less than the amount of gluten that we're consuming today.”