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How After 5000 Years Of Humanity Surviving Off Of Bread Do We Have So Many People Within The Last Decade Who Are Entirely Allergic To Gluten?
“We don’t know. There are a number of theories about this. To clarify, while the increase may be exaggerated by people who falsely claim intolerance when they probably have other health issues (or are hypochondriacs), there is actually an increase in people with diagnosable gluten intolerance. And gluten intolerance is different than celiac. I’m taking here about gluten intolerance. Some possible causes include changes in the gut microbiome and changes in how we process and make bread.
On the processing side, one interesting theory is that the germ of wheat helps us process the gluten in some way. It has lots of nutrients, vitamins, fats, etc. Modern wheat flour (even most whole grain stuff) is made by separating the germ from the rest of the wheat first, then processing. This causes the flour to keep longer but removes all those nutrients. This is why flour/cereals need to be fortified. However, we only fortify with the vitamins and minerals for which we notice obvious deficiencies. So it’s entirely feasible that we are neglecting to add something back into the flour that helps SOME people not develop gluten intolerance.” —u/p3tunia
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