Alex Clark

And if I answer a different way, then I'm going to get attacked from the one camp.

There's people who would say, well, it's not gluten.

It's the pesticide sprayed on gluten.

I'm like, OK, well, but what about my patients who go to Italy and they actually still react, even though people say when you go to Italy, you don't react to the gluten?

I'm like, well, I don't know what clients and patients you're seeing, but that doesn't work for mine because I have patients who just have a trace of gluten without glyphosate sprayed on it and they still react.

I think it's always going to be something.

I hate to be a Debbie Downer about it.

Oh, yeah.

I think it's better, but I can only speak to my patient population.

And so now we're talking to someone who has autoimmune.

Do they not have autoimmune?

There's definitely questions that have to be asked.

But similar to dairy as well, there's really good A2 grass-fed dairy products.

But if someone's sensitive to dairy, it's still going to elicit a response.

Like I think like, you know, milling and stuff that you're talking about is better for sure.

But I don't know if it is like a hall pass for everybody.

I would say because there's a hormone component and it usually happens after an infection.

I had a patient, this is probably 10 years ago, it took her two minutes to go from seated to standing and she was shaking uncontrollably and she would faint most times.

And I'm like, man, that's intense.

I think so.