Seitan is nearly pure wheat gluten, often used as a meat substitute. You can also ‘make’ it yourself with a bag of flour and running water. When done right it is delightful.
If a person stops eating wheat and feels better, I van get behind that. Gluten, carbs, sugars, pesticides? At an individual level it almost doesn’t matter. But the bigger picture that this particular scientist is working on is orders of magnitude better. $15 billion a year in research would be tremendously more beneficial than maybe/sorta/nocebo/placebo foods.
What if it isn’t a gluten intolerance, but a wheat varietal intolerance? We won’t know till Super Science discovers the answer.
