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In the book Tipping Point, the concept of tipping points is related to small initial changes leading to a runaway process, that ultimately cause big transitions (Gladwell, 2001)

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These deficits result from both villous atrophy and nutritional limitations of unfortified gluten-free foods, as staple cereal-based products such as bread, pasta, and flour typically contribute significantly to the intake of iron, folate, calcium, and B vitamins in the general population (95)

2020), and others illustrated the defensive role of LC in induced neuroinflammation and neurodegeneration models (Hussein et al