Why are problems with gluten on the uprise? One such explanation is that the wheat we are consuming now is different from that of our ancestors. According to Dr. William Davis, author of Wheat Belly, says that the wheat of today is the crop of years of genetic hybridization, and is actually a mixture of a grain called einkorn and wild grasses. He feels that it is this modern day wheat that is behind the numerous health problems and diseases associated with wheat consumption.
Even if you don’t have a known gluten intolerance or sensitivity, it may be wise to try a gluten free diet for a period of time if you are having any of the symptoms described above. Remember that many processed foods contain hidden gluten such as pre-made soups, soy sauce, cold cuts, energy bars, malts (made from barley), stuffing, dressings, sauces, and even some nutritional supplements to name a few. Other names for wheat include einkorn, durum, faro, graham, kamut, semolina, spelt and triticale. Seitan, which is pure wheat gluten and used as a meat substitute in vegan cooking, should be avoided at all costs. However, some great gluten free grains that can be consumed as part of a balanced diet include buckwheat, quinoa, millet, amaranth, and rice.
 Wsj.com (2011, March 15). Clues to gluten sensitivity. Retrieved from http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html
 Drhyman.com (2011, March 17). Gluten: what you don't know might kill you. Retrieved from http://drhyman.com/blog/conditions/gluten-what-you-dont-know-might-kill-you/
 Cordain, L. (2010). The paleo diet: Lose weight and get healthy by eating the foods you were designed to eat. (Revised ed.). New Jersey: Wiley.
 Nutramed.com (No date). Trigger foods and opioids. Retrieved from http://www.nutramed.com/eatingdisorders/addictivefoods.htm
 Davis, W. (2011). Wheat belly: Lose the wheat, lose the weight, and find your path back to health. New York: Rodale Books.
 Celiac Disease Foundation (www.celiac.org)