JS: I do worry about gluten because so many food, grain flours, oats, nuts and seeds can be cleaned or chopped or ground along side wheat. Often I found so-called gluten free foods that have "wheat possible" in small print. Didn't anyone tell them if wheat is a possible contaminate its not gluten free?
Still I suspect my going diagnosed for fifty eight years (though I only ate gluten for 35 years) could be why I at high risk for type II diabetes. Do you know its fats not sugar that puts us at risk? I been curious to know if the kind of fat matters but haven't found out yet. I post here if I do.