Did you know a slice of bread will raise your blood-sugar level higher than a teaspoon of sugar? For centuries, people flourished by consuming bread, however, 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.
Why has gluten sensitivity skyrocketed in the United States? Fifty years ago, sensitivity to gluten was rare. I believe it is because the human body cannot proficiently digest the gluten in wheat the way it is hybridized now.
Over fifty years ago, the wheat in the United States was altered. Norman Borlaug crossbred various types of wheat to create a high-yield dwarf wheat. In fact, he received the Nobel Peace Prize in 1970 in recognition of his contributions to world peace through increasing the food supply through hybridization—crossbreeding of different varieties—of wheat.1
No longer do tall amber waves of grain grow in the Midwest. Instead, wheat is now only a couple of feet tall, drought resistant, and prolific. Unfortunately, the gluten changed so much that it can induce gluten sensitivity.2 Therefore, I recommend that humans do not consume any wheat products. No waffles, pancakes, muffins, cake, piecrust, pizza, pretzels, bread, pasta—the list goes on and on.
Since gluten in the hybridized wheat is difficult to digest, some individuals become sensitive or intolerant to the gluten. These individuals experience digestive problems when they consume foods with gluten (wheat, rye, and barley). When my sister consumes gluten, she needs to be close to a bathroom for the next twenty-four hours. Her gluten sensitivity blood test (tTG-IgA and IgG) confirmed her sensitivity to gluten.
However, gluten sensitivity tests are not always accurate. Another member of my family who is gluten sensitive had the same test with negative results. My doctor confirmed the high incidence of false-negative gluten-sensitivity test results. Instead, he recommended an individual remove wheat and gluten from their diet for a month to determine how sensitive the body might be to these foods.