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Newbie question here. Are the antigliadins which are released to combat gluten (which the gut "thinks" is a toxin) specific ONLY to gluten?
I see so many people getting "glutened" from time to time, wondering what they may have eaten. It makes me wonder if they didn't actually ingest gluten, but a "real" toxin which caused the autoimmune response. (I'm no scientist, but perhaps cheese with mold, chemical residue from detergents left on utensils, etc.)
Thanks for your input.
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