Hi Coaches,

If you were to give up eating flour for say, 8 months, and then go back to it – have you found that clients develop a gluten intolerance from doing this? A friend of mine said she gave up flour years ago and developed a gluten intolerance after returning to it afterwards. I know our bodies are not supposed to be process processed foods like flour, but I also don’t want to be sick when I eat it at some point in the future. Any thoughts or experiences on this?