I've considered myself to be gluten sensitive for many years now, and when I originally cut it out of my diet I did notice a difference in my mental health more so than my gut. But as I've changed over to a pro-metabolic diet recently, I've started to reconsider. Thinking of making sourdough bread with einkorn flour (ancient wheat, lower gluten content) and seeing how that goes. As always, everyone has to experiment for themselves to see what works!

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