3 ms·

Gluten sensitivity comes to mind: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/ The study finds t

Gluten sensitivity comes to mind: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/ The study finds that gluten consumption hasn't increased over the past few decades and that a culprit is more likely "wheat genetics" Anecdotally, I don't know if you know many genuinely GF people, but the ones I know have all said that they can eat bread while in European countries, but have bad reactions back home.

windexh8er 7y ago
There are two types of industrialized wheat. Dwarf and semi-dwarf. Compared to ancient wheats like eikorn we're probably now realizing how bad these are impacting health. Diabetes, celiac, etc. There are, at least, studies focusing on it now [0]. [0] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5397290/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5397290/