Hold the gluten please

Science labInteresting facts from a fellow blogger:

“Wheat today contains more gluten than ever before. Spelt, for instance, is an ancient version of wheat. It’s low-gluten, as many of you know. But it was long abandoned for modified strains of wheat that contain more gluten. Why? Gluten is an insecticide (see below) so farmers like a strain of wheat that requires less pest control. Gluten makes for lighter, fluffier, Wonder Bread-ish baked goods…so bakers like the super gluten strains, too.”

This is completely unfair and extremely irritating. Their crops are safer (and fluffier) but as a result many of us need to give up wheat? Fail. It’s another instance of a small group of people thinking about profit instead of public health. And we do NOT appreciate that.

For my non-Celiac readers…. be careful and pay attention to your body:

“A study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease has increased by 400 percent. Far more people have gluten sensitivity than you think. Celiac disease affects 1 in 100 people. But milder forms of gluten sensitivity are even more common and may affect up to one-third of the American population.”

Visit Sarah’s site to learn more.

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