I have a regular task of manual reviewing potential studies selected by Textural Analysis (Artificial Intelligence/Data Science) published on PubMed. The count of articles reviewed by the AI and myself (for those that the AI selected) is up to 456,847 with many more to go. One of these articles listed the bacteria identified by this study (from human samples) that consumes/process gluten.
It is logical to hypothesis that gluten intolerance/issues is connected to the absence/low numbers of these bacterias.
I have added these facts to my website and created a new entry under End Products.
This is an experimental page. I am curious to see what people with mild to severe gluten issues report their readings to be.
If you are gluten intolerance and wish to see it this explanation actually fits, I would suggest a 16s analysis of your microbiome. With the death of uBiome, Thryve offers the best “bang” (most taxa reported – 500-1200 different bacteria often) for the cost ($ < $100).