Gluten is a protein found in wheat, rye, barley and other products like medicines, vitamins, and supplements. When people with gluten sensitivity consume products containing Gluten, they can develop symptoms like: tiredness, stomach aches, muscle cramps, leg numbness, bloating, abdominal discomfort or pain, diarrhea, constipation, headaches, migraines, severe acne, fatigue, and bone or joint pain. But unlike in celiac disease, there is no damage to the small intestine. Two variants of the HLA (human leukocyte antigen) gene, DQ2.5 and DQ8 have been associated with gluten sensitivity and celiac disease. These variants form inflammatory complexes with gliadin peptides. 90% of celiac patients have the DQ2.5 variant, and the remaining 10% have the DQ8 variant. If you don't carry either of these two variants, it is virtually impossible for you to develop celiac disease. (livewello.com)
You will find HLA DQ2.5 and HLA DQ8 (and other HLA genes) on the two top BioScan panels of the imaet software.
Dr. Bernard Straile: Resonating with the frequencies of these genes appears to effect an epigenetic change in the expression of these mutated HLA genes. This can be done with a simple 20 minute bioenergetic feedback stimulation or more long-term by energetically imprinting the desired frequencies onto a wearable media such as a SH bracelet.
Note: Gluten has been consumed by people for hundreds of years. For most people it's important to eat non-GMO, real, unprocessed, fresh and local gluten and avoid processed and GMO gluten.
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Related to: celiac disease, sprue, wheat, rye, barley, gliadin