Sublime

All sources of wheat and gluten: Bread, pasta, rolls, cereals, baked goods, noodles, soy sauce, and anything with wheat flour, enriched wheat flour, whole-wheat flour, or multigrain flour in its ingredients list. Most oatmeal contains gluten unless it explicitly says “gluten-free” on the label.

Legumes: Beans, lentils, peas, chickpeas, hummus, peanuts. Sweeteners: Stevia, non-GMO sugar alcohols (erythritol is best to use, followed by xylitol, which is naturally harvested from birch trees), monk fruit (luo han guo).

Rice (glutinous)

Starchy root vegetables: White potatoes, sweet potatoes. Non-gluten-containing unprocessed grains: Buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff, gluten-free oatmeal, non-GMO corn or popcorn. Oats do not naturally contain gluten but are frequently contaminated with gluten as they are processed in facilities that also handle wh

These fragments have been found to stimulate a more permeable gut in humans, triggering a welcoming from the innate immune system more similar to that of a bacterial invader than that of your usual dietary protein.