Why the wheat-gluten problems?

Our modern hybrid wheat varieties now pack up to 40 times more gluten than traditional heirloom varieties and a whopping 1/3 of the US population is going gluten free because of health-related wheat problems. Selective breeding, hybridization and genetic modification have been used to “improve” wheat crop yields and protein values. Around 105 million Americans are gluten free because of allergies, sensitivities and intolerances to wheat, barley and rye gluten. A growing body of evidence shows that up to 70% of the population suffers from gluten intolerance or sensitivity. Simply going gluten-free has helped millions recover from intestinal disease, neurological disorders, diabetes, heart disease, arthritis, rashes and even schizophrenia.

Oh, this is sad alright...

Oh, this is sad alright…

About Craig Stellpflug NDC

Craig Stellpflug is a NeuroDevelopment Consultant and a Certified Nutritional Consultant. Craig is a cancer nutritionist and child brain disorder specialist at Healing Pathways Medical Clinic in Scottsdale Arizona.
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