Feb 29, 2016
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For the last 30 years gluten sensitivity has increased exponentially. Why? Today I am going to give three reasons why it has. Like in all things relating to health there are probably hundreds of more reasons.
However today I talk about:
These three reasons placed on a graph over time correlates perfectly with the increase of gluten sensitivity.
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I have read the same. I read an article about how people from the USA had completely different reactions to bread in Italy. Unfortunately I don’t remember the name of the article. I would agree with you that it is the seed and also that those countries are not utilizing all the modern farming practices as much as the USA. The chemicals that are sprayed on the crops are just devastating. We do know that 27 countries have banned some or all of Monsantos products and that most of those countries are European countries. Unfortunately it shouldn’t be the countries banning things like round up it should be the farmers saying we are not going to use these poisons anymore. Thanks for the comment and question Harley, keep them coming!
I have read about people with gluten sensitivity who go to other countries, and while they are there they are able to eat wheat without any of their normal symptoms. Do you think this could be due to the use different seeds and practices from those of the United States?