Coeliac disease and gluten intolerances are appearing more and more frequently around the globe. As a recently diagnosed coeliac in the past 3 years alone I have found it easier and easier to find gluten free replacements and also gluten free restaurant meals. Even in a lot of European countries which are renowned for their bread and wheat culture, I have found it often easier than England to find good gluten free food. This is because wheat is becoming a large global issue, with most people being intolerant to this kind of ‘new wheat’, an over processed form of wheat which is almost unrecognizable in comparison to the traditional wheat grain.
I have found a brilliant article explaining why more and more people around the world are going to become intolerant, as wheat is now the second most produced grain in the world after maize. There is scientific research behind the fact that wheat has been linked to such ailments as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation. Which begs the question, why are people STILL eating this over processed grain? But also could this be a big worldwide problem if people could no longer eat this main grain?
I highly recommend reading the article and showing to any friends who think this wheat free thing is just a fad or a phase.
Just follow the link and remember everyone, make love not wheat!