— Gayle Nobel

So to start with this is I'm not a doctor. I'm a chef so I can't really talk about you know inflammation in particular because that's really different for each person. Now what I can talk about is you know, the Like the unhealthiness versus healthiness of grades, too. I think that you know using whole grains is totally fine and it's something that it's been in our diets as humans for you know, Millennia for a very very long time. So like if you don't have Celiac then you can have gluten, you know, and it's it's interesting to see you know, how How greens have changed in the past 10 to 15 years as well, especially run gluten. Now people started finding that they had gluten sensitivities and it became a very popular thing to say. I have Celiac or I have gluten insensitive or gluten sensitivity, which a lot of people do what a lot of people don't realize is it's because we've changed the grain that we're actually growing. So 150 years ago is a very different wheat grain or typically growing now and has a very chemically it's just it's structured very differently. In fact, when I wanted to Italy a couple years ago, I had a friend that had celiac disease and they were able to eat the pasta that was made out of wheat because it was an ancient grain, which is a very different type of grain of wheat. I was just I thought that was remarkable that they had Sealy. I can make it sleet the pasta. Now as far as inflammation goes in the body, you know, everybody's bodies different. So some people get you know inflammation from it some people don't so as long as you're eating the whole grain version of it. You know, I think that's totally fine because you want to be able to keep the fiber with the greens as well too and not just having process all the way into sugars too. So as far as eating them, I think it's totally a healthy thing to be able to have you know, if you know our family, you know, like my wife is a big pizza fan and I try to get whole grain pizza crust just often as possible or make the whole grain pizza crust because it's a little harder to find sometimes. But those little steps really do help so but as far as inflammation, that's really on a person by person basis and I don't want to go too far down that except for just try to stick with the whole grain versions of it. Just you know, if you have Celiac avoid the Wheats, you know and anything with the gluten in it, but if you do a little bit more research, you might find how wheat is changed over the years and there's some pretty specific findings around that too which is pretty very very interesting.