A professor at the University of Saskatchewan says that the wheat we eat today has changed very little over the last hundred years and cannot be the cause of the sudden surge in gluten intolerance.
Excerpt: “The overall balance of protein and starch in a grain of wheat hasn’t changed since the days when crops were harvested by threshing crews. Even the starch component of wheat — a complex amalgam of many carbohydrates — is about the same level it has always been”.
About the author: Rebecca Wong has been working in the herbal business since 2000. She has received her training in acupuncture and herbalism from respected authorities Paul Des Rosiers and Vu Le at the Ontario College of Traditional Chinese Medicine in Toronto, and Michael Tierra at the East West Herb School in California.