At least if the factor involved is gluten, afaik, the heritage forms are often even higher.
I have heard anecdotally from a bunch of people that they do better on heritage flours, but I do not think gluten can be the cause of that. Notably, a bunch of people who do badly on wheat do perfectly fine when eating pure gluten (seitan), so I think they are avoiding whatever is the trigger only indirectly, and in the process, likely missing out on a lot of joy and wasting a lot of money.
But then, I also understand that anyone who has found something that works for once really no longer cares to make any experiments.
At least if the factor involved is gluten, afaik, the heritage forms are often even higher.
I have heard anecdotally from a bunch of people that they do better on heritage flours, but I do not think gluten can be the cause of that. Notably, a bunch of people who do badly on wheat do perfectly fine when eating pure gluten (seitan), so I think they are avoiding whatever is the trigger only indirectly, and in the process, likely missing out on a lot of joy and wasting a lot of money.
But then, I also understand that anyone who has found something that works for once really no longer cares to make any experiments.