Considering
that you can now find gluten-free everything, from Bisquick to bagels, it seems
remarkable that our national obsession with the wheat protein that gives bread
its elasticity is only about a decade old.
Doctors
have long known about a relatively rare condition called celiac disease, in
which gluten damages the small intestine. But in recent years, best-selling
books like Wheat Belly and Grain Brain have popularized the
notion that gluten is the hidden culprit behind a host of hard-to-diagnose
health problems, from indigestion to fatigue. Once you excise bread and other
wheat products from your diet, the books claim, you'll be on the path to
everything from top mental performance to a svelte figure.
Yet
people have been growing, grinding, leavening, and baking wheat since the dawn
of agriculture 10,000 years ago. It remains the globe's most widely planted
crop, serving as the main staple for a third of humanity. Is it really
conceivable that it could have been slowly killing us all along?
One
researcher believes that the true problem with bread isn't wheat—it's how we
make it. To find out more about his theory, click here. [READ MORE]
More
evacuations, fireballs, and oil spills. [READ MORE]
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