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Gary Brecka
Human Biologist (non-physician) | Biohacker | Researcher #ThatsJustScience
Because it’s not gluten most people are reacting to.
It’s the chemistry experiment added to the grain.
Jan 16, 06:00
Joe Rogan condeming the poisoning of the US flour supply.
Why is it that so many people who eat gluten free can eat flour in Europe?
Because they haven’t poisoned it with folic acid and potassium bromate.
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