““Bulgur, kamut, barley, triticale, and rye share genetic heritage with wheat and therefore have at least some of the potential effects of wheat and should be avoided. Other nonwheat grains, such as oats (though, for some gluten-intolerant people, especially those with immune-mediated diseases such as celiac disease, even oats may fall into the “never” list), quinoa, millet, amaranth, teff, chia seed, and sorghum, are essentially carbohydrates without the immune or brain effects of wheat. While not as undesirable as wheat, they do take a metabolic toll. Therefore, these grains are best used after the wheat withdrawal process is over, once metabolic goals and weight loss have been achieved, and a relaxation of diet is permissible””
