Is seems that everybody is allergic to something these days. Nuts, milk, wheat, shellfish…air. The list grows almost weekly of things that someone is allergic to. I wonder why when I was a kid, these allergies really didn’t exist?
I recently read an eye-opening article entitled “The Real Reason Wheat is Toxic (it’s not the gluten)” published on realfarmacy.com
Sarah, the author of the article writes:
Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.
Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.
In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.
There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.
Sarah maintains that gluten is not the reason for the rising number of people in the U.S. who are “allergic” to wheat:
Wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allows for an earlier, easier and bigger harvest.
I’m not an expert, but Sarah’s hypothesis is frightening and warrants a further read. If like me, you’re perplexed at the growing number of foods that are causing life-threatening allergic reactions, you should read her full article here.
You can visit Sarah’s website, The Healthy Home Economist.