If you are like most people I meet, you are sick of hearing about gluten. The whole idea of it seems preposterous to you and you just can’t imagine that gluten-free is anything other than a passing fad.

After all, we’ve been eating wheat for centuries, right? How can it suddenly be such a problem?

I am going to explain to you why.

You need to know this.

It could be having a significant impact on your life in ways you may not recognize.

Reason #1

The wheat we grow today is vastly different from the wheat our ancestors thrived on. The proportion of gluten protein in wheat has increased enormously as a result of hybridization. Until the 19th century, wheat was also usually mixed with other grains, beans and nuts; pure wheat flour has been milled into refined white flour only during the last 200 years (Just a blink of the eye in evolutionary terms).

Reason #2

Thanks to Monsanto, there’s something else radically different about today’s wheat.

Glyphosate, one of the most widely used herbicides in the world and an active ingredient in Monsanto’s Roundup — has been shown to severely damage your gut flora and cause chronic diseases rooted in gut dysfunction.

The use of glyphosate on wheat products has risen in tandem with the 4-fold increase in celiac disease.

You may not have realized this, but desiccating non-organic wheat with glyphosate just before harvest became popular about 15 years ago. When the mature wheat is exposed to a toxic chemical like glyphosate, it releases more seeds. This results in slightly larger yield, which is why most wheat farmers do it.

But it also means that most non-organic wheat — and all the processed foods that contain it — is contaminated with glyphosate.

We now know this may have serious health ramifications (The World Health Organization has labeled glyphosate as a probable carcinogen based on limited evidence showing it can cause non-Hodgkin’s lymphoma and lung cancer in humans).

Not only does the glyphosate seriously impair the villi in your gut, it also inhibits a process that normally helps your body digest wheat proteins. The gliadin in gluten is difficult to break down and digest.

Glyphosate appears to attach to the gliadin making the wheat highly indigestible — more so than it already is — and more likely to cause an immune reaction and gut dysbiosis.

Reason #3

Aside from glyphosate contamination, two other explanations for the rise in celiac disease and gluten intolerance have to do with how wheat is milled and bread is baked these days.

The way we mill wheat changed significantly with the advent of modern food processing.

The endosperm and the starch are roller milled, but all the other ingredients are first extracted and then added back in at varying proportions, depending on the requirements of the end product. What you end up with is highly refined wheat flour that is more likely to cause GI problems.

Some believe the problems attributed to gluten may in fact be related more so to the chemicals used during the processing of refined wheat flour, than to gluten itself.

Reason #4

“Panification,” referring to the process of baking bread, has also undergone dramatic changes. In the past, flour was mixed with water and yeast, and the dough was then left to rise overnight. This process allowed enzymes in the yeast to break down the gluten. Your body lacks these enzymes, and cannot replicate this breakdown process.

Today, bread makers no longer let dough rise for up to 18 hours. The addition of various chemicals has cut down the process to about two hours, which is not long enough for the gluten to be broken down.

Hence, most bread today contains far more indigestible gluten than breads in the past.

While the question of whether gluten should be avoided by everyone is a controversial one, it’s quite clear that today’s wheat is far riskier than the wheat of bygone days, and that it causes problems for many.

People with autoimmune disorders are particularly at risk for complications.

Symptoms can range dramatically from one person to the next.

Some of the more common indicators are diarrhea, constipation, nausea, abdominal pain, nutrient deficiencies, anemia, osteoporosis, problems related to the skin, liver, joints, and nervous system as well as neurological and psychological problems.

The best way to determine if you have an intolerance to gluten is to do an elimination diet. We can take you step-by-step through the process.

It isn’t hard when someone show you how.

Don’t you owe it to yourself to figure it out?

Click here for all the details

Or give us a call. We would love to help 866-222-6490