Has tinkering with wheat genetically affected our ability to digest it?
Is this the reason behind the explosion of people with gluten sensitivity?
What about chemical fertilizers?
And…note how the processing of grain changes its nutrients. Most people don’t realize that eating whole grains means just that – the whole grain unprocessed in any way, not the pulverized version.
This article explains the history of industrialized wheat and also explains the role of fermentation (aka sourdough bread) and how it may help with digestion.
Be sure to read the whole article…it’s lengthy, but gets meatier (or should I say “wheatier”? :)) after the first subheading.
And y’all come back here and discuss what you think in the comments.