There is so much publicity about a gluten-free diet. Is it fad or fact?
Modern wheat has been hybridized and mutated by chemicals to increase yield. These wheat strains require less time and less fertilizer to produce a larger crop.
In recent years, wheat also has been changed by genetically-modified organisms (GMO), but farming GMO wheat is not approved in the United States or Canada.
There are speculations that wheat modifications may have increased the frequency of celiac disease.
Should everyone eat a gluten-free diet?
Gluten is protein composite found in wheat and related grains.
Dr. William Davis (author of “Wheat Belly”) and Dr. David Perlmutter (author of “Grain Brain”) have documented the link of gluten consumption with various illnesses: rheumatoid arthritis, fibromyalgia, allergy, asthma, and irritable bowel syndrome.
People who suffer from headaches, fatigue, autoimmune diseases, allergies, asthma, and any immune disease might consider trying a gluten-free diet for a month to see if there is any improvement in their health.
The “we at FLOW” cleanse program is gluten-free to help participants discover whether they have gluten sensitivity.
What about a wheat-free diet?
Modern wheat that is a product of hybridization, or chemical treatment is not the healthy wheat that our ancestors used to eat.
If you do not have gluten sensitivity, I recommend that you eat ancient grains: emmer, spelt, or kamut.
Remember: the number one killer is stress. If you do not have gluten sensitivity, then please relax and enjoy a slice of ancient grain bread.