Dr. Scott Collie D.C.C.N

Categorized | Eating Right

What Is Going On With Gluten (Part 3)

They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet.

Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), which increases susceptibility to health problems from eating gluten.

American strains of wheat have a much higher gluten content (which is needed to make light, fluffy Wonder Bread and giant bagels) than those traditionally found in Europe. This super-gluten was recently introduced into our agricultural food supply and now has “infected” nearly all wheat strains in America.

There are gluten allergy/celiac disease tests that are available through Cyrex Labs (Array 3). This tests help identify various forms of allergy or sensitivity to gluten and all its components.

So now you see–that piece of wheat bread may not be so wholesome after all!

Follow the advice I’ve shared with you today to find out if gluten may be the hidden cause of your health problems. Simply eliminating this insidious substance from your diet may help you achieve lifelong vibrant health.

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