Fifty years ago, sensitivity to gluten was rare. Why has gluten sensitivity skyrocketed in the U.S.?
It is because the human body cannot proficiently digest the gluten in today’s wheat because it was hybridized. Wheat is not the same today as it was one hundred years ago. In this article, you will learn how wheat was altered and why so many people are gluten sensitive.
Over 50 years ago, the wheat in the United States was crossbred to create a drought-resistant, high-yield, dwarf wheat. No longer do tall amber waves of grain grow in the Midwest. Instead, wheat is now only a couple of feet tall and prolific. Unfortunately, the gluten changed so much that it can induce gluten sensitivity. Therefore, I recommend that humans do not consume any products made from wheat. No more waffles, pancakes, muffins, cake, piecrust, pizza, pretzels, bread, pasta—the list goes on and on.
Gluten is in wheat, rye and barley. However, most people do not typically consume rye and barley, so the gluten culprit is from wheat. Since gluten in the hybridized wheat is difficult to digest, some individuals become sensitive or intolerant to the gluten. Individuals with gluten sensitivity experience digestive problems when they consume foods with gluten. In fact, after they consume gluten, they may need to be close to a bathroom for the next 24 hours.
Gluten sensitivity blood tests (tTG-IgA and IgG) are available, but they are not always accurate. Therefore, if you want to find out if you are gluten sensitive, stop eating wheat and products that contain gluten for a whole month. This amount of time is necessary because the gluten molecule is so large that it may take weeks before the body can eliminate it.
As you reintroduce gluten back into your diet, note any adverse side effects such as gas, bloating, diarrhea, nausea, vomiting, smelly feces, constipation, foggy mind, abdominal pain, headache, joint pain, depression, nasal congestion, skin problems, fatigue and autoimmune diseases. If you experience any of these symptoms, you should not consume products that contain gluten.