The information and alarm stirred up by the gluten craze is overwhelming.
Is it an industry gimmick to drive up specialty food prices or a real issue affecting millions of Americans? And if so, why?
The “why” is the real question.
Why, all of the sudden, are millions of Americans suddenly affected with celiac disease, wheat allergies, gluten intolerance and gluten sensitivity?
In addition to an increase of type 2 diabetes, and obesity, diseases aggravated by inflammation are also on the rise.
Dr. Mark Hyman M.D. has written a great article that goes to the real problem that has been blamed on gluten; the wheat.
This is not to say that there are not real health issues linked to gluten, however, the “new” wheat is causing problems, too.
Super Starch, Super Gluten and the Super Drug that we are all ingesting in all kinds of food products are to blame, according to Hyman.
Scientifically created “Franken Food” engineered by Agri-business giants within the last 50 years have created a food product much unlike that which humans were designed to consume.
The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.