3 ms·
this. The problem is not gluten. The problem is how wheat, especially in the USA has been selected and/or modified to increase its gluten amount to a level more
by gregcrv 12y ago
this.
The problem is not gluten. The problem is how wheat, especially in the USA has been selected and/or modified to increase its gluten amount to a level more and more people can't tolerate.
The increase of pollution and pesticides might also be responsible for our increased reactions to allergens. Arte showed a lot interesting documentaries about this subject last summer.
- kolev 12y agoYes, exactly. All foods contain some level of natural toxins and anti-nutrients, and wheat has a long history of consumption, i.e. we can assume that we've adapted to it already. What we haven't had time to adapt to is the modern wheat.