One of the things that I want you to know is that one of the main proteins in gluten is gladden, which I talked about in my last session. When this is broken down, it breaks down into two amino acids, Prolene, and glutamine. 30 to 35% of the protein in wheat is glutamic acid, which can break down into something called glutamate, another amino acid, and glutamic acid has to be removed from the body, and people don’t do that well.
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