Until I read Professor Lin's website, I learned that many of the books I have read are not scientific. I used to think that people who have specialized research and experience in certain areas. , only dare to publish a book in black and white, now it seems, not necessarily... When I was reading your article these days, I thought of a long-standing question. I once read that there is a gluten-free diet in a foreign country that is allergic to wheat. The information I have read is that wheat has been genetically modified by breeding. , it is different from decades ago, and most of the imported flour has additives or something, so eating pasta now will cause a bunch of miscellaneous phenomena (I have seen that you wrote that article on gluten , but not sure if gluten equals wheat bran).
Also hope that Professor Lin can help me with this question Image Manipulation Service in my spare time. I am experimenting with a gluten-free diet myself, but when I eat with others at work, it is sometimes difficult to completely avoid eating it. Personally, I have eczema skin problems on my fingers, because I just started to try it, and I have no experience yet. If I want to know the scientific information at the same time, I will trouble Professor Lin. Thank you, Professor Lin, for your selflessness and love.
Reader Zhai Weili responded in the article "Is "Strengthening Agents Harmful to Health" on January 30, 2019 : Now that we're talking about gluten, does a gluten-free diet keep the brain from inflamed dementia? What do you think of < Quit the bread! Keep the brain away from inflammation and dementia > this article? Both readers are concerned about gluten, so I'll answer them together. The "strengthening agent article" mentioned by Abel is my "Is "strengthening agent" harmful to health published on March 1, 2017 . In this article, I specifically emphasized that the gluten enhancer is not gluten. So, I don't know why Abel would say "not sure if a gluten is the same as gluten (gluten)".