In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive protein than in the past? Results from a study by the Leibniz-Institute for […]
By Mac Slavo Storing wheat in case the SHTF is very popular among preppers and survivalists. But so many don’t know what to do with all that wheat they’ve stored up. Because of that, I’ve decided to detail one great way you can use your wheat after the SHTF. There’s a […]
By Organic and Healthy The Federal District Court of Missouri deemed that bleached white flour was unfit for human consumption, in 1910. Shockingly, the 1st chief of the Food and Drug Administration at the time, H. W. Wiley, said that the law was “halted through the political influence of the […]
Natural Blaze via gregpryorhomestead There’s nothing better in this world than pulling in the reigns of your food destiny. To have full control of your food from the ground up is a feeling most Americans don’t know. To make wheat flour is a surprisingly simple process, which is great if you […]
By Heather Callaghan, Editor A recent review found that the starchy foods you love – the ones that are rich in resistant starch – may benefit your health in very necessary ways. If you’ve been let down by the “low-carb” fad that just won’t die – you’ll definitely want to read this… […]
By Organic and Healthy The number of people opting out of eating bread is growing at a rapid rate. Whether it’s because they can’t eat gluten or because they hate the idea of having to eat an unhealthy white loaf, people are quickly realizing that a bread doesn’t make a sandwich. […]
By Anna Hunt The use of Monsanto’s Roundup herbicide has increased substantially over the last 40 years. Many researchers are starting to believe that increased use of glyphosate, the active ingredient in Roundup, correlates to the rise in many modern diseases. According to Dr. Stephanie Seneff, a senior research scientist […]
By Heather Callaghan, Editor Meet the new “gluten.” Revolutionary new study shows that other proteins in wheat cause inflammation in tissues beyond the gut, exacerbating chronic health issues… Vienna scientists in a recent study have added credibility to the growing problem of Non-Celiac Gluten Sensitivity (NCGS). Non-Celiac people who have […]
By Heather Callaghan, Editor More and more studies are showing why wheat products – at least in America – are terribly unhealthy whether you have a sensitivity to gluten or not. There are more components of wheat than gluten. Let’s think beyond gluten, which is made up of two proteins: gliadin and […]
By Heather Callaghan New purchases of Western white wheat have been halted in Japan until some type of validated test can ensure that no GMOs are present in U.S. wheat exports. This news unsurprisingly follows U.S. reports of a third incidence of GMO wheat contamination in the Pacific Northwest. Contrary to […]