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Gluten is a term for the proteins gliadin and glutenin that are most commonly found in wheat but also found in rye and barley. Although humans have been eating gluten for over 10,000 years, today’s engineered wheat now contain up to 40 times the amount of gluten than the wheat from just a few decades ago.
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I am certified as an Ayurvedic Practitioner. I am not a medical doctor nor a dietitian, and I do not diagnose, treat or cure disease. My articles are not a substitute for medical advice. It is always recommended that clients work with their physicians for routine medical care and treatment of illness. Check with your doctor before taking herbs or using essential oils, especially when pregnant or nursing.
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