That guy is amazing. And since cancer feeds on sugar, he might be pretty wise.
I’ve been gluten free for 5 years except one experiment last week. We bought some einkorn flour. It is the ancient wheat, that gluten sensitive people often do not react to. I made some chocolate chip cookies for the kids and ate two. No reaction. I am grateful to have a way to do pie crusts etc that might really work. Never got good gluten free pie crusts. I’ve been baking for special occasions gluten free for a long time but I am glad to have this new way to do some cultural and traditional baking (holidays, sabbaths, etc). Daily there is no need for breads and glutens. But pies and birthday cakes sometimes are called for.
I once got a gluten free pie crust in the freezer section, because it was all they had, but it ended up being better than the gluten version.