I recently read an article titled "a closer look at wheat: Amber Waves of Trouble?" in the January 2013 Taste for Life magazine written by Jane Eklund. The on-line version I've linked to here, is slightly different. Take the time to read it - even if you aren't eating wheat - it's more than likely that your loved ones are.
Eklund states that today's wheat has been crossbred and hybridized to make it drought and and disease resistant and to produce higher yield per acre. This results in wheat that contains a high level of a starch that dramatically raises blood sugar; a "super gluten" that causes inflammation; and addictive polypeptides that induce cravings.
Perhaps a Celiac diagnosis is something to be thankful for. And perhaps we should all be working to clean up our food supply, food production and food processing.
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