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Long COVID and gluten sensitivity

Post-COVID Recovery & COVID-19 | Last Active: 5 hours ago | Replies (80)
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@yaya77066

Gluten intolerance gives one a bit more latitude then Celiac though I'm willing to try since Italy has developed a GF strain of wheat.

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Replies to "Gluten intolerance gives one a bit more latitude then Celiac though I'm willing to try since..."
kayabbott | @kayabbott | 1 day ago

So far, there is not GF wheat hybrid, they have just decreased the inflammatory gliadin percentage. GF is 20 ppm or less in the US, so this would be gluten lite. https://pmc.ncbi.nlm.nih.gov/articles/PMC6470674/ I can drink (wheat, barley malt) whiskey because the gluten molecules are large so are filtered out in the distillation process. Soy sauce is high gluten (fermented wheat); GF is all fermented soy and named tamari. Going gluten lite is easy, GF, not so much.

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