Also, quite
a few types of grains (like oats) are often processed in close proximity to gluten - filled grains, and are thus «cross-contaminated.»
Not exact matches
I love how versatile this humble
grain Rice could be in more than a
few types of cuisines world over.
Most important, do we understand that it is not necessarily an issue with wheat overall, but a misunderstanding about the
types of wheat and
grains that were used in a healthy ancestral diet and which very
few of us now use?