|
Getting your Trinity Audio player ready...
|
Click here for the PDF Why Many (and Maybe Most) Westerners Have Problems With Grains
Why This Document Is Essential Reading
Twenty percent of Westerners now avoid gluten—yet only 1% have coeliac disease. What’s driving this epidemic of grain intolerance?
This comprehensive document reveals the shocking truth most people don’t know: commercial bread contains concentrated gluten extract (vital wheat gluten) added as an ingredient—giving you 50-100% more gluten than bread contained a century ago. This isn’t about wheat breeding gone wrong; it’s about food industry practices hidden in plain sight. Even some organic bread could be made using flour with VWG added.
Discover why modern grain consumption creates a “perfect storm”:
- Concentrated gluten additives in nearly all commercial bread products
- 4-6 grain servings daily (vs. occasional historical consumption)
- Complete loss of traditional preparation methods that reduced harm
- Epidemic insulin resistance affecting 40-50% of adults
Even if you feel fine, you’ll learn why grains may be causing subclinical damage: mineral depletion, intestinal inflammation, and progressive insulin resistance—effects that accumulate silently over decades.
If you have insulin resistance (HOMA-IR ≥2.0), this document explains why grain avoidance is essential for metabolic recovery.