The information and alarm stirred up by the gluten craze is overwhelming.

Is it an industry gimmick to drive up specialty food prices or a real issue affecting millions of Americans? And if so, why?

The “why” is the real question.

Why, all of the sudden, are millions of Americans suddenly afflicted with celiac disease, wheat allergies, gluten intolerance and gluten sensitivity?

In addition to an increase of type 2 diabetes, and obesity, diseases aggravated by inflammation are also on the rise.

Dr. Mark Hyman M.D. has written a great article that goes to the real problem which has been blamed on gluten; the wheat.

This is not to say that there are not real health issues linked to gluten, however, the “new” wheat is causing problems, too.

Super Starch, Super Gluten and the Super Drug that we are all ingesting in all kinds of food products are to blame, according to Hyman.

Scientifically created “Franken Food” engineered by Agri-business giants within the last 50 years have created a food product much unlike that which humans were designed to consume.

The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.

If you are suffering from weight gain, inflammation, diabetes or prediabetes consider your diet and how you can avoid toxic wheat.

The Food and Drug Administration is reevaluating standards and food labeling for products defined as gluten-free.

The Food and Drug Administration (FDA) announced Tuesday that it will be re-examining the standards by which foods on supermarket shelves can be labeled as “gluten-free”.

Currently, the amount of gluten permitted in “gluten-free” items available in stores can vary.

The FDA says that it is aiming to “eliminate uncertainty about how food producers may label their products,” as well as “assure consumers who must avoid gluten that foods labeled ‘gluten-free’ meet a clear standard established and enforced by the FDA.”

Gluten inflames the small intestine of people who suffer from celiac disease; the protein, commonly found in wheat, barley, and rye, is often used as a stabilizing agent in as assortment of foods such as condiments, ice cream, and soy sauce.

Trying a gluten-free diet is not such a bad idea.

Even though it’s an extremely difficult diet to follow people who struggle with gut problems but have tested negative for celiac disease are determined to take matters into their own hands.

By eliminating gluten rich foods from the diet they can reduce intestinal upset and improve the quality of their lives.

With all the new gluten-free products on the market these days, it has become increasingly easier to eat healthily and continue to enjoy a variety of foods.

“Within a week of eliminating [gluten], I started to feel markedly better,” says Cooper, now 36, from Melbourne, Australia. “It wasn’t a gradual feeling better; it was almost a crossing-the-street kind of thing.”