The Donut Hole & the Glutinous Heart of the Wheat Monster.
Okay, but really…Is it food allergies, “all in the mind,” or literally a physiological poison to the masses?
Well, the latest research says (drum-roll please)…
According to these two published articles, wheat consumption may not be beneficial to health. Despite popular opinion, they make a strong argument against perceiving wheat intolerance as simply a matter of allergy/genetic intolerance in a minority subset of the human population, but rather as a species-specific intolerance, applicable to all.
Even though there are dozens of flours to make virtually anything with, more wheat flour is produced than any other flour. Why? Well…it’s cheap and easy. Just like anything else, too much of any nutrient complex can become toxic. We certainly eat too much wheat, and our bodies have become imbalanced.
Gluten-Intolerance is a result of the Industrial Food and Drug Market, lowering our standards, quality, and diversity, while increasing consumption. But, and here’s the important part, it’s not the Industrial Food System’s fault that we consume such high-volume and low-quality products (though I’m not saying those in charge shouldn’t make better decisions….). But what is this system? The system is simply made up of conversations and choices of millions of people that participate.
I’m gluten-free myself, and I have to admit: the gluten-free donut has not yet been perfected. There definitely seems to be a hole there for a reason, though. Maybe we should start looking through it, rather than jumping blindly into it, or consuming the thing as quickly and cheaply as possible.
Wheat is not out to kill us. Neither is some imaginary system that we’re out to beat. We’re our own wheat monsters!