Our Deadly Bread
The wheat you eat today bears little resemblance to the wheat mankind has eaten for thousands of years. Not surprisingly, many of us do badly on this food, with varying degrees of intolerance.
Gluten is present in wheat, rye, barley and oats, although, as we have seen, oats contain no gliadin. Spelt is probably a less adulterated form of modern wheat.Generally speaking, to avoid the problems discussed:Don’t eat wheat every day; choose gluten-free, Kamut khorasan or low-gluten grains instead. Also choose wholegrain.When you eat breads, choose heavier, lower-gluten breads.Vary the grains you eat – have rye, oats, rice, barley, buckwheat, quinoa, corn.Limit grains to no more than a quarter of your total dietary intake.