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Pittsburg, Kansas | My daughter is gluten intolerant. Took her about 40 years of her life to figure it out.
What I have learned is that everyone is gluten intolerant to some degree. In other words, the gluten protein affects the tight junctions in everybody's gut to some degree. It is just that many people are pretty tolerant but some are very intolerant with all levels in between.
So my understanding is it is not that good for anybody. But a lot of people get by with it. Gluten protein is what gives the bread elasticity and allows the yeast to make it rise so much. Bread dough making places can have it in a bag to add extra to flour if the flour is deficient for their purpose (learned that at a two day Bakers and Millers school at K State University). We bought a bag of it way back when to add to our on farm whole wheat flour. We didn't know it could be harmful, for some more than others.
Edited by John Burns 2/4/2026 06:06
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No More Gluten- For Me It's About Pain Not a Fad
