Everyone dose to some degree. Gluten is a natural inflammation causer....among other things.
I too have a “sensitivity” to it. I just dont eat as much of it and I feel a lot better
Sent while firmly grasping my redline lubed RAM
This is wildly off topic, but I'm a bit closer to the gluten topic than most folks. Maybe somebody will benefit from this long post, 'cause gluten allergy is poorly understood by a lot of people.
What you said isn't really very accurate. That's like stating that peanuts are a natural inflammation causer. Gluten doesn't cause inflammation, our immune system does. As an example of how that might work: Some people are allergic to poison ivy and suffer from agonizing skin eruptions just from getting downwind of it. Not everyone is violently affected; some folks just get the itchy blisters a bit and are otherwise ok. Others (like me) can roll in it without any problems. Many herbivores routinely chow down on the stuff. Food allergies are the same way. Most of us are completely safe with peanuts, but for some folks eating one peanut is a rapid and horrible way to die. Nobody would call peanuts naturally inflammatory because so few people are allergic. Like poison ivy, gluten is getting a bad name, but mostly because there is a greater percentage of the population that are adversely affected by it.
Gluten is just another food protein that is specific to many, but not all grains. If you have that particular food allergy, then you need to stay away from anything with gluten in it. If you have digestive problems drinking beer, then you are most likely gluten intolerant. If not, then you might have some other food allergy besides gluten. Some of us have no reaction to the gluten, and never experience any problems.
BTW: don't just ignore that food allergy because you love your pancakes, either. Folks that go undiagnosed or ignore their gluten problems (called celiac disease) often end up haveing a whole bunch of seemingly unrelated autoimmune diseases. My wife suffered from undiagnosed celiac disease for years. Of course I never knew about her relatively minor problems until she started describing them to me, many years after they developed and long after she had gone to several MD's seeking relief. She ended up losing almost all her thyroid function, and became a type 1 diabetic as well. She also suffers from seasonal allergies now, but when younger, she did not at all. NONE of the doctors she visited suggested gluten allergy as the cause of her symptoms, and I had to figure it out for them. After going off the wheat for a week, most all of her problems went away. Sadly, one of my daughters has the same allergy too.
Another good diagnostic tip for gluten allergy: Does japanese food inspire you to sprint to the toilet not long after eating it? Most soy sauce isn't made with soy beans, they generally use wheat! This process causes a concentration of the gluten protiens in the final product. Both of the girls have problems after dining at the Japanese steakhouse, and it is because almost all their food has soy sauce or terriyaki sauce added. Very few of the japanese restaurants use La Choy, which is gluten free, having been made from real soybeans.
Ok...back to firewood.
