Should everyone on planet earth be gluten-free? Dr. William Davis, author of Wheat Belly, thinks so. Why? Because of this little modified change in modern wheat known as gliadin and how it is affecting the brain. Check out his short interview with CBS.
Genetic modification on wheat began back in the 60’s and 70’s in order to make the grain larger, less susceptible to disease, and bring about higher yields. We continue using GMO grains today but what many may not realize is the process known as ‘Harvest Management’, which uses Roundup to dry the crop for an earlier harvest. The problem arises, not only due to the large chemical base, but the fact that harvest occurs relatively soon after dousing, in which the wheat remains covered in the chemicals. Read the full article here.
In all fairness, it is important to give both sides of the story. It is easy to attack methods and produce a one-sided article without giving you the opportunity to hear from the farmers themselves. Do all farmers use pesticides during late harvest? No. To be well-informed, here is an article by Nurse Loves Farmer on the truth about glyphosate and wheat.
There has been a dramatic up-rise in celiac and gluten intolerance awareness in the past decade. I remember as a child feeling like I was the only one in the world who couldn’t eat wheat. My friends carried their cute little metal lunch pails to school filled with peanut butter and jelly sandwiches and Hostess Ding Dongs, while I munched on veggies, fruit and a slice of Turkey. Little did I know, my mom was feeding me super healthy meals, but to a little seven year old, I felt left out from eating that pale log of sponge cake filled with chemical cream known as a Twinkie. Thank you, mom, you probably saved my life in more ways than one!
Should the whole world be gluten-free? Maybe not gluten-free, but GMO free, yes. Look at the difference in the grain between ancient wheat and modern durum wheat.
Most countries in the world do not allow GMO foods into their market, mainly because there has not been enough research on the potential adverse affects to the human body. And it’s not just grains that have been genetically modified. For a listing of foods that have the non-GMO stamp of approval CLICK HERE.
For the health of our children and our future, it is good to be informed and knowledgeable about the foods we eat. Eating gluten-free isn’t like it use to be. Today’s products, gluten-free grains and recipes are delicious. It’s quite easy to say, ‘I can’t believe this is gluten-free!’ Try my crepe recipe and tell me if you can tell the difference. My family can’t! Leave a comment below, I’d love to hear your feedback.