Celiac disease is the most severe form of gluten intolerance. When people with this disease eat wheat, the immune system in the gut mistakenly assumes that the gluten proteins are foreign invaders and mounts an attack. However… the immune system doesn’t only attack the gluten proteins, it also attacks the gut lining itself, leading to […]
Wheat is a highly controversial food these days. On one hand, we’ve got people telling us that it is extremely harmful, with one doctor calling it poison. Then on the other hand, we’ve got dietitians and the government telling us that whole wheat is an essential part of a “balanced” diet. Well… one inescapable fact […]
The Broadbalk Wheat Experiment is one of the longest running scientific studies in history. Since the year 1843, the scientists have grown different strains of wheat and analyzed various factors, including nutrient composition. From 1843 until about 1960, the nutrients in wheat didn’t change much. However, from the year 1960, which coincides with the introduction […]
Wheat today is completely different from the wheat we ate back in the day. First of all, it is processed differently. New techniques in grain processing in the late 19th century made it possible to create massive amounts of refined wheat for a low cost. We are now able to separate the nutritious components of […]
Nowadays, as of the date of writing this article in Jan 2016, pretty much everyone agrees that wheat can be a problem for celiac patients that is. Thankfully, (and as usual with mainstream medicine, arriving late) awareness and acceptance of celiac is finally mainstream. The acceptance of non-celiac gluten sensitivity has been increasing as well, […]
Below is a large portion of an article that is found at http://www.grainstorm.com/pages/modern-wheat Shared here for educational purposes. How an ancient food staple became toxic junk food, and what we can do about it (without going gluten-free) Grain has been at the heart of humankind’s diet for thousands of years. It is, in fact, the […]
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