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

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.

Rice (non-glutinous) Nature, flavor & channel

Protein from most sources will separate into its constituent amino acids during digestion, but gluten breaks down only into large fragments called peptides.

Gliadin, one of the main proteins in gluten, looks a lot like a microbe to our immune cells. When it is present in the gut, our immune system sends out antibodies in a manhunt for antigens—physical attributes that our stadium security guards are trained to look out for.