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Like many celiacs, I react badly to free-form glutamine. I am looking to by some whey protein for gluten-free baking. This protein product here says it uses a natural process to "preserve the glutamine." Should I avoid this?

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I use protein to supplement my gluten-free diet and I was stuck with gluten-free Soy protein until I stumbled on the Vitamin World gluten-free Soy protein (Precisioin Engineered Platinum Series). Works for me, but then again I dump 2 scoops protein, frozen blueberries, frozen bananas, gluten-free yogurt, Skim milk, gluten-free peanut butter in my protein shake. :-)

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