I came across this article in Whole Living magazineand was struck by some of the information about the growing population of “gluten intolerant” people in this country. As more and more people are hopping on the “Gluten Free” bandwagon, I was curious to read about this new allergen that is “sweeping the nation.” I am very conscientious about my family’s gluten intake. So much so that I even switched Sunday morning pancakes to “gluten free.” Having said that, it feels as though some has gone wrong when simple and long standing foods like bread are fading into history like endangered species. This article, focuses our attention on something interesting about wheat production in the 21st century and helps unravel the mystery about gluten which may not be “the bad guy” after all.
Aside from all of the information here, the article points out some very interesting facts for those who are gluten intolerant or who suffer from Celiac disease.
1. There is an answer that may not involve being gluten free for the rest of your life. It’s not proven, but they are definitely onto something.
2. Going gluten free for weight management may not necessarily be the only answer. Keep in mind most Europeans eat bread and don’t have near the obesity problems that we North Americans face.
3. Ancient grains expand far beyond a cereal that is promoted by Chef Curtis Stone.
All in all, an interesting article and worth the read. http://www.wholeliving.com/183942/our-daily-bread