May 31, 2014 by  
Filed under GLUTEN

THANK YOU!   :lol:


But the question remains, why? Are people more sensitive to gluten now compared to the past or has something in our environment changed? The answer is that it could be both. Although people argue that wheat is an ancient grain, the wheat of today is much different than the one our ancestors ate. Wheat has more gluten than it used to. In the mid-1800s a higher-gluten wheat was introduced to the U.S., and its flour quickly became desirable for what more gluten provides- a lighter, more fluffier baked good. And not only were people eating more gluten in the wheat, they were eating more wheat.

Industrialization in the late 19th century made wheat easier to process, and wheat consumption grew dramatically. Another sharp rise in wheat consumption began in the 1960’s and has continued through today, with ironically both the health food industry and the fast food industry using wheat as the stable food. By the 1980’s U.S. Department of Agriculture’s food pyramid showed grains, mainly wheat, to be the base of the American diet, with a recommended 6-11 servings (each equivalent to a 1oz. slice of bread) per day, up from the recommended 4 servings per day in 1956.



Don’t wait for the conventional white coat Doctor to say “The high-carb diet I put you on twenty years ago gave you diabetes, high blood pressure, and heart disease. Oops.”


We are eating more gluten, yet we haven’t genetically adapted to digest it. Thirty percent of the population has the genes that have been identified as “celiac genes”. People with these genes are predisposed to celiac disease and it is believed that an environmental trigger “turned on” the disease itself. The trigger could be surgery, stress, childbirth, or even just eating a lot of excess gluten. In addition to the celiac genes, other genes have been identified in gluten sensitivity. The bottom line is that the more gluten people at, and the longer they eat it, the more likely they will be to develop an intolerance. Increasingly, people of all ages are being diagnosed, from children to seniors.


Read: GRAIN BRAIN, By David Perlmutter, M.D.


Get Colonics to get all the old rotted grain out!