— Fran Costigan

Yeah, I dove deep into that. I dove deep into that question, um, in the chapter on grains. So what we've seen an increase in is the amount of gluten consumption and there is less gluten, the amount of gluten, the protein that people are reacting to in products that are grown in Europe. Um, and what we can also access here, so it, I have to go back, there is a specific measurement, it's not the overall gluten, but it's, it's a specific measurement that's gone up tenfold if not a hundred fold. And so we're, we're eating so much of it that that's one of the reasons they postulate a lot of individuals are becoming sensitive to gluten. But I know of a lot of individuals who when they're in Europe, can handle the wheat that's that's there. Um, there are other aspects to the wheat too, um, whether or not, you know, what the other elements that it was grown with. Um, I'm speaking of pesticides and things like that, but people might, they might be getting something that's not as, it's not grown that way. So yes, there is that, and it's not so much the total amount of gluten, although we are eating more gluten and I can get back to you on that specific, um, measurement. It's really interesting to see, um, because I've heard this a lot too, and when I was traveling through Italy, found a lot of pasta makers that were making that claim and kind of dove into it a little bit more. And it's, it's really interesting because in the United States there, uh, we get a lot of the same grain, right? Where mm-hmm. Um, if you look historically at grains of wheat, um, and you do a little bit of research on heirloom varieties, you'll see that, uh, they can kind of vary off in a wide variety. So you're actually getting different kinds of nutrients, different proteins from it. Um, and the amount of gluten is quite different too.