Since gluten is found in rye, wheat and barley grains, it's a near-ubiquitous part of many diets. So why do some people avoid this common protein? Tune in as Josh and Chuck break down the concerns surrounding gluten.
Josh and Chuck dive into the world of celiac disease and gluten sensitivity, exploring how this autoimmune disorder affects the small intestine when people consume wheat, barley, or rye. They discuss the surprising rise in gluten-related disorders since the Green Revolution of the 1940s-60s, cover the often-missed symptoms that can mimic other conditions, and reveal all the unexpected places gluten hides in our daily lives. The hosts also touch on the gluten-free diet trend, Catholic communion controversies, and share a particularly sweet listener story about love found through their podcast.
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