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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:

  • How the wheat seed has been hybridized and is completely different then the seed of just 70 years ago.
  • The amount of chemicals that are sprayed on the crop and how they are affecting our gut flora.
    • Herbicides
    • Pesticides
    • Fungicides
    • Fertilizers
  • The harvesting process of wheat has changed completely in the last 70 years.

These three reasons placed on a graph over time correlates perfectly with the increase of gluten sensitivity.

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This is just the opinion of one person if you have any questions feel free to send me an e-mail at

Ben (Wellness farmer)
six and a half years ago

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!

six and a half years ago

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?