If It’s Not Gluten Per Se, Might It Be the ATIs in Grains?

Fascinating studies starting to come out about different non-gluten proteins possibly being (one of) the causes or at least exacerbators of gluten related disorders. The latest suggests that ATIs (amylase-trypsin inhibitors) - the stuff we've known for yonks block effective absorption - may yet turn out to be a major cause of NCGS (non coeliac …