@mertdawg your responses have for me come across as rather factual as you tend to be able to provide sources backing up your claims. Now I have a question for you, but no thread to hijack for that purpose.
You have in the past mentioned the dangers of wheat, but I do not recall you having written extensively on sourdough?
Disregarding the argument “best not risk it” I was curious if you’d read anything that suggests that sourdough is comparatively safe to consume compared to bread in general as there can be significant differences between store-bought bread and say a homemade sourdough bread.
My curiosity stems from a hypothesis that gluten intolerance (leaving allergies aside) is maybe a side-effect of different manufacturing processes as many a civilization has been built on bread (although, maybe not many envious physiques…)
Side-bar: it would be interesting to know if there is anything there nutritionally making the trade-off between inflammation and nutrition worthwhile.