Here is an article worthwhile reading on the matter of gluten that I posted in the past: https://www.mcgill.ca/oss/article/c...n-free-diets-and-mythologies-surrounding-them
Those tests by Everlywell are notoriously wrong. Hair tests are even worse. Once again, do a proper elimination test to see if you feel better off of gluten. It's the only true way to find out if it is affecting you or not.
Some people are so allergic to eggs, ect it kills them when they eat it. All foods can be killers to those who are allergic to them.
IF you want to believe some guy who writes an article instead of doing a proper elimination test of gluten to see if you feel better than be my guest. I would test all other highly suspect foods also. I know, it takes time and it is just easier to believe people who write articles. I get it.
We all know who you are Frederick. If you want, I will post hundreds of articles of research and the scientists who did the research that state that Gluten does cause problems. This will nullify the one you came up with. By far. And easily to boot.
I've done every diet you can imagine. Eliminating high gluten carbs like bread and pasta was was one of them. I felt like shit during that time so I got back on the gluten train and felt good again. In fact, I felt so good that I bought a wood-burning pizza oven to keep the good times rolling. Now one of the things I learned when making high-quality pizza dough is that there is a 48-hour proofing process for dough fermentation, which is a tedious process that you would typically only see the best pizza places in Italy doing. And the reason why is because it's a pain in the ass. If you want to serve pizza on Wednesday afternoon, you literally needed to have started the dough-making process two days prior on Monday. Virtually no American pizza chains go to that level of trouble. In fact, most pizza chains here are what is considered to be "same day dough" in the industry, meaning that the dough is loaded with extra yeast and only allowed to rise for 4 - 5 hours before it's considered ready to bake. The reason why they load it up with yeast is because the yeast accelerates the rising process. But what you end up with is a tough dough that you could use as a frisbee if you wanted to. The reason why I'm mentioning all this is because the gluten bonds on same-day dough are considered to be very strong, and the stronger the bond, the less digestible the dough is. If you've ever had a legit Neopolitan pizza before, the crust is very puffy like you see in the pizzas I made above. And when you bite into it, the dough itself is cracker thin and easy to chew. It almost melts in your mouth without you having to do anything. Now contrast that with a mass-produced, difficult-to-digest dough like Dominos or Pizza Hut where the crust is heavy, dense and very chewy. So I said all that to say this. A lot of the reasons why people run into digestive issues with foods that contain gluten is because they are eating products where a shortcut has been taken on the quality of the dough, which ultimately makes it very hard for the body to digest it. It has nothing to do with actually being allergic to gluten.
This is a great post Baron. I agree with most of it except for the last sentence you wrote. A true celiac will not do okay with Gluten no matter how the dough is processed. It's funny you mention pizza. My oldest son worked at Little Caesars for a few months when he first started working. He then ate tons of pizza. He then became quite ill. He is now a certified celiac. P.S. Please do not burn the pizza, that is not healthy at all!