Modern hybridized grains bred to favor gluten

These ain’t the same grains!!” – Sean of Underground Wellness

Process of Hybridization has added chromosomes to grains in order to increase drought, heat and cold resistance and yield, according to Sean of Underground Wellness.  Now, we have 25,000 types of grains, he reports.

In the last 50 years, wheat has changed significantly.  The goal was to feed the world.  But, glutens were inadvertently added in breeding for better ‘baking characteristics’, he says.  The result is more complex wheat.  But, gluten proteins cause celiac disease, an, “Immune reaction to eating gluten, a protein found in wheat, barley and rye,” according to Mayo Clinic.

Sean references a book,  “Wheat Belly” by Dr. William Davis.

He also cites his book, “Dark Side of Fat Loss“.


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