You have been trying so hard for so long to stay on the journey toward improved health. But, why are you still experiencing some “knocking and pinging” as Reverend Malkmus would say. Could it be that the “healthy” food you are eating is causing inflammation and distress in your body? How can that be? You are eating the majority of your food in its living form. When you do eat cooked food it is healthy like stir-fry, whole grain pizzas, whole grain pastas, and even whole grain cereals. It just doesn’t make any sense! Experts estimate that as many as 10 percent of people in our country have a poorly understood condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity. This can be as many as 1 in 10 Americans who have some form of gluten intolerance. It's even being diagnosed in people as old as 70 who have eaten gluten safely all their lives. Why are we so sensitive to this "staff of life," the staple of our diet? There are many reasons:
- Our lack of genetic adaptation to grasses, and particularly gluten, in our diet.
- American strains of wheat have significantly higher gluten content (needed to make giant bagels and even that tasty multi-grain bread) than those traditionally found in Europe or in grains from previous generations.
- Immune stimulation from many other sources in our modern society
- Other digestive issues
- More wheat products are consumed daily than in previous generations