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…
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…
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…
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,…
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…
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…
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…
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…
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…
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…
By Brandon Turbeville An investigation is now being launched for a third time in three years by both federal and state officials regarding the discovery of 22 unapproved genetically modified wheat plants in a Washington state farm field. The U.S. Deportment of Agriculture announced that…
By Catherine J. Frompovich Wheat, which used to be considered a “staff of life,” in recent times, has become a dietary scourge for numerous men, women, and children. What happened, especially when there are so many processed foods that contain wheat or wheat derivatives? First…
By Dr. William Davis, Wheat Belly Blog The New York Times ran a silly piece entitled The Myth of Big, Bad Gluten by journalist Moises Velasquez-Manoff, yet another defense of the “eat more healthy whole grain” status quo. I enjoy reading most pieces from the…
By Heather Callaghan The modern day gluten-free mania and marketing is creating a backlash. People who are sick of it fall back on “inconclusive” studies or dismiss gluten concerns altogether. Unfortunately, gluten-free fare is often filled with junk ingredients, which creates more distrust. Many trending diets…
by Sayer Ji A provocative new study published in the journal Hormone Research in Paediatrics confirms for the first time in a human trial that one of the adverse effects of wheat consumption includes a disruption of the levels of a hormone produced by the…
by Sayer Ji As far back as 1954, reports of the full or partial resolution of schizophrenia following a gluten-free diet began to surface in the medical literature. We covered this remarkable pattern of associations in a previous article titled, “60 Years of Research Links…
By Heather Callaghan I got in big trouble as a kid when we went to restaurants. I wanted tons of pancakes but could hardly eat any. So to this day I’m known for wasting food ordering adult portion pancakes. What we didn’t realize is that…
by Catherine J Frompovich Those words or something similar, which were spoken millennia ago, probably are more prophetic than anyone realizes. Today’s wheat consumption exemplifies that it was a primary food crop throughout recorded history and a key dietary staple. However, in the last hundred…
