‘There is nothing more deceptive than an obvious fact.’
Over the past 30 years, gluten has become the number one
villain among foods. At one time, an allergy to gluten was rarely seen. Today,
almost 3 million people in the United States have celiac disease, a serious
immune reaction to the protein in wheat, barley, and rye. Another 18 million
people are thought to suffer from non-celiac gluten sensitivity, which causes symptoms
similar to celiac disease (including diarrhea, fatigue, and nausea) but does
not damage the lining of the small intestine.
Continue reading “Glyphosate, Not Gluten, Is the True Villain”
Once referred to as “the staff of life,” wheat has become a controversial food. Although people have been consuming wheat in various forms for thousands of years, increasing numbers of health conscious individuals are turning their backs on what was once regarded as a satisfying, nourishing staple.
In some cases, avoiding wheat is essential for health. Those with celiac disease—a serious inflammatory condition caused by an abnormal immune response to gluten—should never eat wheat or any other gluten containing grains. But while only 1% of people have celiac disease, millions more have adopted a gluten free diet—in particular, shunning wheat.
Continue reading “Kamut: An Ancient Grain With Many Health Benefits”