Bread is a staple food that has been consumed for thousands of years. Now, 40% of the U.S. population has gluten allergies and 1 in 100 people have celiac disease. What is causing this epidemic? Mainstream media and most doctors blame gluten; as a result, many people are opting for gluten free foods.
However, the "Gluten Theory" defies logic. People have been eating bread for centuries.
It's Not The Gluten That's The Real Culprit It's The Way The Flour is Prepared
In the mid 1800s, a big change took place that completely changed the food industry: the arrival of industrial steel mills. Steel mills replaced traditional stone grinders. In fact, in certain countries, stone grinders were banned and destroyed by local industrial mills.
While there were always problems regarding the safety of bread consumption, such as quality control with grains, fungal contamination and pests, never in history have such a large group of people been unable to eat wheat. In fact, one of the first cases of celiac disease appeared in the year 1888, post Industrial Revolution. An English Doctor named Samuel Gee describes children who suffered from chronic indigestion and wasting. He reported that the cure for this condition would be through diet. At the time, however, the disease did not have a proper name. It was finally diagnosed as celiac disease in the 1990's, but the disease was attributed solely to wheat consumption. Wheat took all the heat and was accused of being the cause behind celiac disease, while the true culprits, such as the grinding method used to mill the wheat, pesticides, bromides and bleach used in conventional wheat production, remained unacknowledged.
The Problems With Steel Milled Flour
Research has shown that steel milled flour can cause a host of health problems. When wheat is ground using steel rollers - the bran, germ, and endosperm are ripped apart due to the sheer force of the machines. Thus, the integrity and molecular structure of the wheat grain is altered. To make whole wheat