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Do you remember the telephone game we played as children? You know, the one where you whisper a phrase or sentence to the person beside you, who passes it on to the next person, who passes it on, until the last person says out loud what they were told. And, it’s not at all what was originally said.

Wheat is like this.

But, how did the Staff of Life become toxic to so many of us?

At the beginning of agriculture, wheat got its start with the Einkorn grain, between 10,000 to 20,000 years ago. Since that time, it has naturally cross-bred with other grasses, and each time, it has changed from the original. The early hybridizations still yielded a nutritious, dense wheat, starting with wild Emmer. Next was Spelt. All of these grains were difficult to thresh, and did not contain much gluten.

Through continued natural selection, the modern wheat developed and allowed for the advent of the loaf of bread. This wheat of the 17th, 18th, 19th and early 20th centuries changed very little.

Then, in the latter half of the 20th century, intentional cross breeding of wheat by humans came into play. This has been going on much longer than GMO adulterations, and is different from GMO processes, where the genes of the plant are spliced with a protein from a completely different species.

By 1980, these efforts had produced many variations, and the most high-yielding strains took hold worldwide, specifically high-yield dwarf wheat. There was no testing, however, as to what the changes in gluten content, protein structure, and enzyme modifications would have on humans. In fact, as many as fourteen new gluten proteins were formed, with a number of them implicated in celiac disease.

What we’re seeing in the population today, of course, is dubbed gluten intolerance.

But it goes beyond that, to intolerance for the wheat grain itself, whether white bread, whole wheat, or wheat berries. And more sobering, this type of hybridization has affected other grains, such as rye and corn.

And, since the 1980s, we have seen an uptick in allergies, food sensitivities, mood disorders, obesity and many other conditions that were rare in the 1950s.

When most of us think of gluten intolerance, we think of digestive issues, such as gas, bloating, diarrhea and constipation. If these don’t seem to be an issue, a person will assume that gluten is not a problem for them.

However, there are other telltale signs of gluten intolerance to watch for.

  • Do you have ‘chicken skin’ on the back of your arms?

  • How about fatigue and brain fog?

  • Do you get headaches often?

  • Are you dizzy, or have a feeling of being off balance?

  • What about that pain and swelling in your joints?

  • Do you think stress is the only cause of your anxiety, depression, or mood swings?

  • And more seriously, have you been diagnosed with chronic fatigue, fibromyalgia, PCOS, ADD/ADHD, or an autoimmune disease?

All of these, and more, have been linked to the effects of gluten on your digestive system and beyond, as the hybrid proteins work their way into your body and are attacked as foreign invaders by your immune system.

Have you tried eliminating wheat from your diet?

It’s much easier to implement today than it was just a few short years ago. There are gluten and grain free cookbooks and blogs, gluten free products in abundance, and online resources at your fingertips.

I wish you vibrant health, ease and grace in all you do, and one place to start is with a nutrient dense, whole food diet that eliminates gluten.

Give it a try!


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The content on this website is for informational purposes only. The statements and products shown on this website have not been evaluated by the US Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any illness or disease. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication or if you have or suspect you might have a health problem.