— Nerida Perry

Not really. So when you are soaking, let's just say you're soaking wheat in some water. All the gluten is not going to denature fall apart and not be there. There's still gonna be some gluten in there. Um, you say you're sensitive to it versus allergic to it. And that's like a big issue in terms of I've been working with people for over 30 years with this type of sensitivity allergy. And in order to really discover if gluten is really, uh, an issue with you is to absolutely 100% you have to stop all gluten for a good three weeks. Um, it's not one of those things like you can eat a little bit now and again 'cause then you're just going to, if you are irritating your gut, you're gonna irritate it again. So no, and there are so many other grains that we just went through. You don't have to have gluten containing um, whole grains. And I'm telling you, 'cause I've been gluten-free for 30 years. What I used to make my almond bread, I could have knocked you over on the head with it. You, you pass out. It was so, it was like a block, it was like that. Now you can get some really great gluten-free breads. Um, gluten-free. Well there's waffles. But the thing is with gluten-free, unless you have to be gluten-free, don't be gluten-free. 'cause it's so devoid of fiber and remember my fiber flag. So make sure that you are gluten-free, that you need to be gluten-free because of your health. And if so, um, rinsing is not gonna help you choose another grain.