Before those of you with gluten intolerance get your knickers in a twist, hear me out. Gluten intolerance is not real, according to my research; it’s a reaction to cheap grain processing and manufacturing.
Wheat, and other grains hastened through manufacturing processes, have not been properly fermented, and, hence, your body reacts. I include oats in this, too, because although oats don’t technically contain gluten, they’re often cross-contaminated with wheat gluten in America due to processing methods in this country.
When grains are properly prepared through soaking, sprouting or sour leavening, the friendly bacteria in our bodies do their work, and gluten intolerance shouldn’t be the issue it is today.
Modern manufacturing techniques of wheat, GMO wheat, oats, barley, some rye, and corn, are at the bottom of this modern mess. There was no such thing as gluten intolerance less than 30 years ago.
So, what’s changed?
The way corporations process wheat – they no longer allow it to properly ferment. Just like soy, alcohol, and good wine, wheat needs to be properly processed before it is put on the market. And, today, GMOs are creating issues human beings have never dealt with before.
What’s next? Is Monsanto going to create a GMO gluten-free wheat seed that will “save humanity”, but cost three-times that of an old-fashioned loaf of bread?? Probably.
Gluten is actually the family of storage proteins found in wheat, barley, and rye. The gluten proteins are found in the mature seed of these cereal grasses, which is what we refer to as the “grain.” Close relatives of wheat, such as spelt, kamut, farro, and einkorn, also contain gluten and must be avoided if they are not allowed to ferment before being marketed.
It’s In The Manufacturing
Today’s concerns about gluten safety are an issue because of the damage modern man has done to wheat, but the health effects of original grains are historically beneficial. As with most adulterated foods, modern manufacturers have created another “monster” from something that should be naturally benign when produced correctly. Now we are blaming the food source itself, not man’s intervention, for our concerns.
Just as humans have destroyed the purity of foods such as tuna and salmon due to pollution, mass production, and genetically modified practices, wheat has been adulterated to the point of becoming toxic to the body.
American wheat. corn, and grains have been GMO-d, contaminated, sprayed with pesticides, fertilized with toxic chemicals, and harvested to death – literally. What used to be “processed” by your body, is now dead food, and your body has nothing to process. Instead, it looks at wheat and gluten as a toxic “by-product”, which it is making people sick.
Why is fermentation so important in the natural production of grains? Let’s look at the definition of fermentation for your answer: n. any of a group of chemical and biochemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
Sounds pretty important to me; so why do American wheat manufacturers leave proper fermentation out of modern wheat processing? Time and money, perhaps?
Gluten Is Like Soy
I wrote an article in 2005 about this very same issue with soy when soy was getting the reputation of no longer being the healthy choice from centuries before. Americans have a distorted view of soy, and now wheat, due to a gross misunderstanding of cultural history. Soy, grains (wheat), corn, tuna, salmon, and dairy are now on an endangered species list because they are no longer a natural food source in America.
Let’s set the record straight by examining the core of this problem – the genuine dangers of adulterated food – a “modified” form of foods that are not allowed the TIME to ferment before they are “processed” for the grocery shelf.
Limit your consumption of wheat to fermented and organic wheat and grain products only. This typically means avoid fast foods and mass-marketed grain products and enriched products. Purchase wheat that is grown and processed “properly”, primarily from select “home-made” sources and specialized organic sources. Avoid GMO and domestically mass-produced wheat products. Limit your daily consumption of wheat, just as you limit your consumption of meats, dairy, salt and sugary foods.
Treat wheat products in America with scrutiny, just as you do with tuna, farm-raised salmon, GMO products, and highly processed dairy. Be cautious when feeding your young children highly-processed grains.
Leave the adulterated forms of unfermented grains for the mass-manufacturers to eat.
Let THEM eat cake …