The great wheat crisis

Conspiracy theorists claim that some giant, secret organization is planning to kill off a third of the human race.

When they say it, most of us pretty easily write them off as a bunch of nut-jobs.

 

But it cannot be denied that, in the space of less than a century, the wheat industry took something that had been synonymous with “nourishment” throughout man’s entire existence and turned it into a commercial, rather than a nutritional, hero. Even more sinister is the fact that farmers have been incentivized to grow something that may be killing people.

Is gluten killing you?

50 years ago, you never heard about anyone having a problem with gluten. Now it seems like everybody does. What’s going on? Should you care? Does it affect you?

 

What’s gluten? It is a protein in wheat, barley, and some other grains. When your baker mixes yeast into dough, gluten is the elastic stuff that allows the dough to form bubbles and rise so the bread isn’t hard as a rock.

Evolution versus Gluten sensitivity, Part 2

 

Well, I asked for it.

In my previous column I asked evolutionists to explain why the human gastrointestinal system hasn’t kept up with the rapid changes in our human diet. I am shocked – shocked I tell you! – to discover that evolutionists disagreed with my conclusions.

Evolution versus gluten sensitivity

 

Evolutionists, you’re going to have to explain this to me:

 

The other day I was in the grocery store and I couldn't help noticing the explosion of gluten-free products on the market. The reason for the growth of these products is something called celiac disease.

 

Celiac disease is said to be genetic. Its symptoms vary widely. Some who test positive for the disease go their whole lives with no symptoms whatsoever. Other Celiacs are brought to their knees by the slightest taint of wheat protein in a tablespoon of salad dressing.

 

Now, here’s why I said evolutionists have some explaining to do…