It has flaws in the supporting medical science references and is promoting an ingredient (coconut oil). Coconut “anything” is marketing hype, there are other oils and fats that have just as good lipid profiles.
Their argument against legumes is week, and again nothing conclusive in any medical studies that back up that claim.
They are misguided, the major problem with wheat today is GMO. It is not the same strains our ancestors ate. My family grew up on pasta (Italian) never heard of gluten intolerance or celiac disease until recently. Additionally, all the food additives that are used to process foods are very harmful.
For example, I was looking into rennet’s for cheese making and found out something interesting concerning genetic modified (GM) processes and cheese making. Rennet is a complex of enzymes found in all mammals. It is a key component in coagulating milk (curds and whey). It is processed form young calf’s (yes another unsettling use for these animals), and we won’t go into the how that works. Needless to say, animal rennet is somewhat constrained. There are vegetable alternatives, microbial rennet, and here it is, fermentation-produced chymosin (FPC). FPC sounds innocuous enough, but they use rennet-producing genes from an animal stomach and infuse them into bacteria, fungi or yeasts to make them produce chymosin (the key enzyme) during the fermentation process. The GM hosts (i.e., bacteria, fungi, and yeast) are then eliminated and the chymosin extracted off. Since there is no GM hosts remaining in the actual product, (i.e., chymosin) it is not labeled GM.
So here again is another example of science and technology in the food chain. In of itself these ideas are not necessarily nefarious, however what is the risk to our systems? So in the natural order, our design and functional maintenance was predicated on being much closer to our food sources. In that model, we would have a goat, a sheep, grow our produce, hunt for protein and gather what we find. Having cheese would require sacrificing an animal or figuring out which plants have coagulating properties and extracting that for your source of coagulating the milk.