Very likely about 1 in 10 Americans have some adverse, acute reaction to eating wheat. So what gives? Why the sudden problem?
The story of modern wheat is a fascinating one. It's something I've never seen discussed in any mainstream media outlet, but the reasons for that will become clear later. Quite frankly, I didn't believe it when I first read about it in "Wheat Belly", mostly because it's a horribly biased book based on scientific fairy tales. I dislike it so much I won't even link to it. Don't bother. But a recent Mark's Daily Apple article has convinced me that it's true... The wheat and flour products we eat today are distinctly different than what we've eaten in the past.