Obviously, avoid corn and rice but one more HUGE reason to avoid processed foods and to never trust a government label. Great informative article-thank you!
You have to go back farther than the 1930's to find the answer to the "gluten" problem. The commercial adulteration of flour started around the turn of the century when they started stripping the bran & germ from the wheat (which is where the nutrients are) and treating it with chemicals & bleaching agents. During the WWII flour rationing, people didn't have access to the adulterated flour so yes, their health improved. Studies in the 30's & 40's were not based on nutritious fresh milled wheat, they were mistakenly studying the effects of commercially adulterated flour. Wheat in it's natural form is one of the most nutrient dense foods available. Many people are milling wheat fresh at home & seeing the health of their families improve.
Around 1900 big industrial mills took over the grinding of wheat which had previously been done in homes or at local mills. They found that by sifting out the bran & germ (the parts that contain at least 27 of the essential nutrients), they could create shelf stable flour that was very convenient & marketable. For appearances they started bleaching the flour, and then heated & added dough conditioning chemicals to allow for consistent results in baked goods. Essentially they took one of the most nutrient dense foods on the planet and stripped it of it's nutritional value. The resulting flour is nutritionally dead & difficult for our bodies to digest.
In the early 1900's there were epidemics of pellagra, beri-beri, anemia related to the lack of nutrients in the flour. Pellagra symptoms are dermatitis, diarrhea, and DEMENTIA. This led to a government mandate enriching flour with thiamin, riboflavin, niacin & iron. They only added back in 4 nutrients out of about 28 that are removed by processing. In 1998, because of the rise in neural tube defects in infants, folic acid became a mandated addition as well. (but they use synthetic folic acid which MTHFR people cannot process). In addition, modern wheat has been selectively bred for qualities that make money faster, not for nutrition.
The first head of (what would become the) FDA, Dr. Harvey W. Wiley, tried to enforce the Pure Food and Drug Act of 1906 & stop the adulteration of flour but the commercial & political interests involved were already too powerful.
There is a movement in the USA among people who have discovered the truth about wheat. Wheat berries (grain) are packed with fiber & nutrients that our bodies need. Numerous health benefits have been reported by people who have started milling their own grains at home & baking nutritious food that their families are thriving on.
Some health changes regularly reported by people that start eating fresh milled flour include: no bloating, no brain fog, no headaches, improved digestion, improved regularity, no gluten sensitivity or gluten intolerance, clearer skin, weight loss, improved acid reflux, improved bloodwork (cholesterol, triglycerides, liver), increased energy, improved sleep, improved gum health, lowered blood sugar (lower glycemic index due to fiber & nutrients), lowered blood pressure Consuming whole grain lowers All Cause Mortality (19%), Coronary Heart Disease Incidence (20%), Stroke Incidence (14%), Type 2 Diabetes (33%), Colorectal Cancer (13%), Cancer Mortality (16%) - from sifted(dot)com
I have seen quite a few comments about improvement of autistic traits, such as becoming verbal & improved behavior, in a facebook group of over 62,000 members that centers on freshly milling your own flour at home & baking nutritious food instead of eating commercially adulterated flour products.
Sue Becker is a wonderful resource for more information about fresh milled flour. She has a degree in nutrition & has been researching this & spreading the word since 1992. An interview with her called " What If Gluten Isn't the Enemy _ Sue Becker" on youtube is where I first found out about this.
Thank you for this incredible depth! You’ve touched on a vital part of the story. I completely agree that the industrialization and adulteration of wheat around the turn of the century was a massive catalyst for the modern health crisis.
It is such a complex, multi-layered topic that I couldn't address every nuance in a short article due to word count limits. This article is specifically addressing the issue with the gluten free label in order to help protect those that truly do have an issue with gluten—regardless of how their individual issue with gluten came about. On our podcast, Joel and I will discuss the nuances in an episode soon. While the shift in 1900 toward shelf-stability was devastating on many levels, we also have to look at the bio-archaeological and historical evidence that indicate gluten issues existed long before modern industrial intervention:
1st Century AD (Bio-archaeological Proof): In 2008, archaeologists in Cosa, Italy, discovered the remains of a young woman from the 1st century AD. Bio-archaeological analysis revealed she had the HLA-DQ2.5 gene (the primary genetic marker for Celiac) and showed clear skeletal signs of severe malnutrition and failure to thrive, strong physical evidence of the disease in the Roman era, even though she was from a wealthy family.
2nd Century AD (Clinical Description): The Greek physician Aretaeus of Cappadocia first gave a medical name to this, describing the 'Koiliakos' (celiac) condition and identifying individuals whose systems were 'irretentive' of food.
The 1880s (Dietary Link):Dr. Samuel Gee famously described the first modern clinical description of Celiac.
You are absolutely right that the situation has become substantially worse today. This is well documented. The introduction of glyphosate as a pre-harvest desiccant, the abandonment of traditional long-fermentation (which helps breaks down gluten proteins), and the selective breeding of wheat for higher gluten content have created a perfect storm.
It’s wonderful that some people thrive when they return to food sovereignty and use freshly milled whole grains. However, it’s also true that not everyone responds the same way. For those with advanced gut damage or specific genetic triggers, even the highest quality grain can still be a bridge too far. People can heal from gluten sensitivity/intolerance.
It’s about finding where each person sits on that spectrum of healing. Until the person heals, it would be nice to provide them with a label that is more accurate than the current label. Thank you for helping to expand this important conversation!
Is it the grains per se or the fact that almost every grain product in the USA is sprayed (contaminated) with glyphosate to meet timely harvesting demands? Bread labels in the USA look more like a reorder list for a chem lab and allow for the creation of a "loaf of bread" in about 2 hours. Incidentally, even China has banned some of these additives which our ‘health authorities’ mark as ‘GRAS.’ No wonder folks are suffering from gastrointestinal issues, bloating, gluten intolerance, etc. Bread grains need to be fermented during bread production ( Sourdough) as is done in most of Europe and which is why many traveling in Europe find that they can consume bread with no intestinal distress. Our food is mostly crap- and deliberately so.
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
Hi! No worries! I’m new to posting on Substack so I just saw that my post appeared 3 times! Ugh! I’ll figure out how to properly post on Substack one day! : )
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
Missing from this article is any mention of the chemical herbicides and pesticides sprayed on these crops, which have also been shown to cause leaky gut. If these, and future, studies are to be considered legitimate, they need to be conducted using non-GMO, 100% organic grains.
Thank you for your comment! You’ve highlighted a critical piece of the puzzle. I completely agree that glyphosate is a critical piece of the puzzle.
Because this topic is so multi-layered, it’s always a challenge to capture every nuance within the word count limits of a single article. My focus here was specifically on the 'Gluten-Free' label itself and aiming to protect those who react to gluten, regardless of the underlying cause of their sensitivity. However, you’re right that the 'how' and 'why' matter immensely, and Joel and I actually plan to dive deep into these nuances in an upcoming podcast episode.
I completely agree that glyphosate accelerated the gluten issue we see today in our modern culture. However, historical and bio-archaeological records suggest that gluten-related issues were present long before industrial intervention:
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a young woman from a wealthy family who carried the HLA-DQ2.5 gene (the primary marker for Celiac). Despite her status, her skeletal remains showed severe malnutrition and failure to thrive—physical evidence of the disease in the Roman era.
2nd Century AD: The physician Aretaeus of Cappadocia provided the first clinical description, naming the condition 'Koiliakos' to describe those whose systems could not properly process food.
The 1880s:Dr. Samuel Gee gave us the first modern clinical description, famously noting that the only hope for a cure was through diet.
I couldn't agree more that the situation has become substantially worse in the modern era. Between the use of glyphosate as a pre-harvest desiccant, the loss of traditional long-fermentation, and selective breeding for higher gluten content, we’ve created a 'perfect storm' for the human gut.
It’s truly wonderful to see people thriving again by reclaiming food sovereignty through fresh-milled grains. At the same time, we have to honor bio-individuality; for some with advanced gut damage or specific genetic triggers, even the highest-quality grain is a bridge too far until deeper healing occurs.
Ultimately, it’s about meeting people where they are on that spectrum of healing. Until then, providing a label that is actually accurate would be a major win for transparency. Thank you for helping to expand this vital conversation.
Amazing. Shaking my head at the credit these agencies have been given under the guise of “science.” Absolutely appalling. Thank you for this information.
It is. I work in fitness and gut health is a major issue for more and more people . What a betrayal of public trust. I’m glad I never bought into the policies of the three latter agencies and started eating organically years ago. Not that they haven’t corrupted that definition too….
Thank you for your comment! You’ve highlighted a critical piece of the puzzle. I completely agree that glyphosate is a critical piece of the puzzle.
Because this topic is so multi-layered, it’s always a challenge to capture every nuance within the word count limits of a single article. My focus here was specifically on the 'Gluten-Free' label itself and aiming to protect those who react to gluten, regardless of the underlying cause of their sensitivity. However, you’re right that the 'how' and 'why' matter immensely, and Joel and I actually plan to dive deep into these nuances in an upcoming podcast episode.
I completely agree that glyphosate accelerated the gluten issue we see today in our modern culture. However, historical and bio-archaeological records suggest that gluten-related issues were present long before industrial intervention:
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a young woman from a wealthy family who carried the HLA-DQ2.5 gene (the primary marker for Celiac). Despite her status, her skeletal remains showed severe malnutrition and failure to thrive—physical evidence of the disease in the Roman era.
2nd Century AD: The physician Aretaeus of Cappadocia provided the first clinical description, naming the condition 'Koiliakos' to describe those whose systems could not properly process food.
The 1880s:Dr. Samuel Gee gave us the first modern clinical description, famously noting that the only hope for a cure was through diet.
I couldn't agree more that the situation has become substantially worse in the modern era. Between the use of glyphosate as a pre-harvest desiccant, the loss of traditional long-fermentation, and selective breeding for higher gluten content, we’ve created a 'perfect storm' for the human gut.
It’s truly wonderful to see people thriving again by reclaiming food sovereignty through fresh-milled grains. At the same time, we have to honor bio-individuality; for some with advanced gut damage or specific genetic triggers, even the highest-quality grain is a bridge too far until deeper healing occurs.
Ultimately, it’s about meeting people where they are on that spectrum of healing. Until then, providing a label that is actually accurate would be a major win for transparency. Thank you for helping to expand this vital conversation.
I had been gluten free for 13 years when I had a high IgA number in a blood panel. After an elimination diet of 5 things, I had a very strong reaction to corn. (Ironic, since I’d always said, “Thank God it’s not corn!”) Now I guess I know why. I was born in 1965 and this has been known since 1979?? That’s just criminal negligence.
My trusted physicians say that the problem isn't gluten, it's the concentrated toxins (Round-up, etc) in all GMO grains of any kind, and the fact that the GMO grains aren't as digestible. I can go to Italy and eat anything. When I come back to the US, I have to be very careful.
Hi! Thank you for your comment! I agree that modern industrial technology has made the gluten issue substantially worse. There is a lot of data to substantiate that claim. However, for some, gluten is still an issue. We partly know this because of historical records. This specific article was written to help people who have issues with gluten finally have a label they can trust. It doesn’t address WHY gluten has become such a big issue. I was limited on word count. : ) If you are interested, here are a few bullet points to help understand some of the complexity of the current gluten issue.
1. The Historical & Bio-Archaeological Proof
While the current epidemic is new, the human struggle with wheat is ancient.
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a wealthy young Roman woman. DNA analysis revealed she carried the HLA-DQ2.5 gene (the primary marker for Celiac). Her skeletal remains showed severe malnutrition and osteoporosis, proving that even with access to the "best" ancient grains (and she was from a wealthy family so she was not starved), her body could not process the wheat.
2nd Century AD: The physician Aretaeus of Cappadocia first clinically described the "Koiliakos" (celiac) condition, noting patients whose systems were "irretentive" of food.
1888: Dr. Gee, a pediatrician, gave the first modern clinical description of Celiac disease. This was before glyphosate.
2. The Glyphosate Factor:
The rise in Celiac disease tracks almost perfectly (R=0.98) with the increased application of glyphosate. This chemical causes damage through two primary mechanisms:
Mechanism I: Killing the Protectors: Glyphosate acts as a potent antibiotic. It selectively targets bacteria that use the shikimate pathway, specifically wiping out Lactobacillus and Bifidobacteria. This is critical because Lactobacillus species possess the specific enzymes (peptidases) capable of degrading the toxic 33-mer peptide of gluten. By killing these bacteria, glyphosate removes our first line of digestive defense.
Mechanism II: Collapsing the Barrier: Glyphosate is a direct toxin to the gut's epithelial tight junctions. It triggers the release of zonulin, the molecule that opens the gates of the gut lining. Research shows that within 20 minutes of exposure, the gut’s "electrical resistance" (its strength) drops by roughly 80%, creating a Leaky Gut that allows undigested toxins to breach the bloodstream.
3. The Altered Grain:
Modern "Hexaploid" wheat is a genetic monster compared to ancient "Diploid" Einkorn.
The "D" Genome Danger: Modern wheat carries the "D" genome, which encodes the 33-mer peptide. This protein fragment is packed with an amino acid called proline. Human digestive enzymes are like scissors, but they cannot cut the "proline knot." The toxin stays intact in your gut.
HMW Glutenin: During the 1960s, wheat was bred for "baking quality" (fluffiness). This led to High-Molecular-Weight Glutenin Subunits which are dense networks held together by reinforced disulfide bonds. This structure acts like a steel mesh, physically shielding the toxic gluten from your stomach acid.
4. The Loss of Fermentation
For millennia, humans used long-fermentation (sourdough) to "pre-digest" bread. The bacteria in the starter would break down the gluten and neutralize anti-nutrients. Today, we use industrial "quick-rise" yeast, forcing our single human stomach to handle a raw, "armored" protein that was never meant to be processed without bacterial help.
5. The Biological Reality: Humans aren't Cows
Ultimately, wheat is a grass, and humans are not designed to digest grass.
The Cow vs. The Human: Ruminants (cows) have four stomach compartments and a massive fermentation vat to break down the chemical defenses of grass. Humans are monogastric; we lack the some of the enzymes, like cellulase, to deactivate these defenses.
The Universal Reaction: Dr. Alessio Fasano’s research at Harvard suggests that gluten triggers zonulin release and increased permeability in 100% of humans. This is controversial but I’m just sharing what his findings reported. It’s thought that while some heal quickly, the combination of modern "armored" grain and glyphosate-induced "leaky gut" (along with other chemical, emotional, and spiritual triggers) makes it too difficult for some to recover.
Basically, our modern culture has created the perfect storm.
We are consuming a Hexaploid grain containing a toxic D-Genome that was bred for indestructible bonds that resist digestion. We have abandoned fermentation (the pre-digestion step) and introduced the grain into a gut where glyphosate has killed our Lactobacillus protectors and physically opened our tight junctions. And it’s even more complex than that! I’m just providing a brief overview. I hope this helps!
I'm wondering why all of a sudden gluten is such an issue? I don't recall anyone having issues when I was growing up or was it because it wasn't diagnosed? Just curious.
Hi Angela! This is a great question! The answer is complex.
To understand why gluten has suddenly become a large problem, we have to look at the intersection of history, genetics, and modern chemistry. Joel and I are recording a podcast soon on this topic. But here are a few highlights to try to answer your question.
1. The Historical & Bio-Archaeological Proof
While the current epidemic is new, the human struggle with wheat is ancient.
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a wealthy young Roman woman. DNA analysis revealed she carried the HLA-DQ2.5 gene (the primary marker for Celiac). Her skeletal remains showed severe malnutrition and osteoporosis, proving that even with access to the "best" ancient grains (and she was from a wealthy family so she was not starved), her body could not process the wheat.
2nd Century AD: The physician Aretaeus of Cappadocia first clinically described the "Koiliakos" (celiac) condition, noting patients whose systems were "irretentive" of food.
1888: Dr. Gee, a pediatrician, gave the first modern clinical description of Celiac disease. This was before glyphosate.
2. The Glyphosate Factor:
The rise in Celiac disease tracks almost perfectly (R=0.98) with the increased application of glyphosate. This chemical causes damage through two primary mechanisms:
Mechanism I: Killing the Protectors: Glyphosate acts as a potent antibiotic. It selectively targets bacteria that use the shikimate pathway, specifically wiping out Lactobacillus and Bifidobacteria. This is critical because Lactobacillus species possess the specific enzymes (peptidases) capable of degrading the toxic 33-mer peptide of gluten. By killing these bacteria, glyphosate removes our first line of digestive defense.
Mechanism II: Collapsing the Barrier: Glyphosate is a direct toxin to the gut's epithelial tight junctions. It triggers the release of zonulin, the molecule that opens the gates of the gut lining. Research shows that within 20 minutes of exposure, the gut’s "electrical resistance" (its strength) drops by roughly 80%, creating a Leaky Gut that allows undigested toxins to breach the bloodstream.
3. The Altered Grain:
Modern "Hexaploid" wheat is a genetic monster compared to ancient "Diploid" Einkorn.
The "D" Genome Danger: Modern wheat carries the "D" genome, which encodes the 33-mer peptide. This protein fragment is packed with an amino acid called proline. Human digestive enzymes are like scissors, but they cannot cut the "proline knot." The toxin stays intact in your gut.
HMW Glutenin: During the 1960s, wheat was bred for "baking quality" (fluffiness). This led to High-Molecular-Weight Glutenin Subunits which are dense networks held together by reinforced disulfide bonds. This structure acts like a steel mesh, physically shielding the toxic gluten from your stomach acid.
4. The Loss of Fermentation
For millennia, humans used long-fermentation (sourdough) to "pre-digest" bread. The bacteria in the starter would break down the gluten and neutralize anti-nutrients. Today, we use industrial "quick-rise" yeast, forcing our single human stomach to handle a raw, "armored" protein that was never meant to be processed without bacterial help.
5. The Biological Reality: Humans aren't Cows
Ultimately, wheat is a grass, and humans are not designed to digest grass.
The Cow vs. The Human: Ruminants (cows) have four stomach compartments and a massive fermentation vat to break down the chemical defenses of grass. Humans are monogastric; we lack the some of the enzymes, like cellulase, to deactivate these defenses.
The Universal Reaction: Dr. Alessio Fasano’s research at Harvard suggests that gluten triggers zonulin release and increased permeability in 100% of humans. This is controversial but I’m just sharing what his findings reported. It’s thought that while some heal quickly, the combination of modern "armored" grain and glyphosate-induced "leaky gut" (along with other chemical, emotional, and spiritual triggers) makes it too difficult for some to recover.
Basically, our modern culture has created the perfect storm.
We are consuming a Hexaploid grain containing a toxic D-Genome that was bred for indestructible bonds that resist digestion. We have abandoned fermentation (the pre-digestion step) and introduced the grain into a gut where glyphosate has killed our Lactobacillus protectors and physically opened our tight junctions. And it’s even more complex than that! I’m just providing a brief overview. I hope this helps!
Dr. Tom O'Bryan cited studies showing that when patients are told to substitute so-called "gluten free" grocery foods (baked goods, pasta, noodles, snacks, sauces and condiments etc.) their risk of death within five years goes up rather dramatically. This makes sense to me as a holistic nutritionist, but apparently is mystifying to the specialists who can't understand why patients get sicker. I have noticed that nearly all packaged-processed foods labelled gluten-free are not only nutrient-poor, but contain inflammatory w6 oils, lots of sugar (including HFCS), lots of sodium, fermentable starches that promote dental decay and intestinal yeast overgrowth, and lack fibre.
Those pastas can be less processed and do have fibre, but in my experience with clients, they delay healing if substituted for wheat pasta at the start. The gut that is too damaged to successfully cope with grass-family wheat substitutes or quinoa, buckwheat, amaranth, also doesn't cope with the lectins, saponins, enzyme inhibitors, oxalates and polysaccharides in legumes and pulses. Gluten avoidance with otherwise status quo diet does not restore the microbiome and mucus lining of the digestive tract.
Obviously, avoid corn and rice but one more HUGE reason to avoid processed foods and to never trust a government label. Great informative article-thank you!
You have to go back farther than the 1930's to find the answer to the "gluten" problem. The commercial adulteration of flour started around the turn of the century when they started stripping the bran & germ from the wheat (which is where the nutrients are) and treating it with chemicals & bleaching agents. During the WWII flour rationing, people didn't have access to the adulterated flour so yes, their health improved. Studies in the 30's & 40's were not based on nutritious fresh milled wheat, they were mistakenly studying the effects of commercially adulterated flour. Wheat in it's natural form is one of the most nutrient dense foods available. Many people are milling wheat fresh at home & seeing the health of their families improve.
Around 1900 big industrial mills took over the grinding of wheat which had previously been done in homes or at local mills. They found that by sifting out the bran & germ (the parts that contain at least 27 of the essential nutrients), they could create shelf stable flour that was very convenient & marketable. For appearances they started bleaching the flour, and then heated & added dough conditioning chemicals to allow for consistent results in baked goods. Essentially they took one of the most nutrient dense foods on the planet and stripped it of it's nutritional value. The resulting flour is nutritionally dead & difficult for our bodies to digest.
In the early 1900's there were epidemics of pellagra, beri-beri, anemia related to the lack of nutrients in the flour. Pellagra symptoms are dermatitis, diarrhea, and DEMENTIA. This led to a government mandate enriching flour with thiamin, riboflavin, niacin & iron. They only added back in 4 nutrients out of about 28 that are removed by processing. In 1998, because of the rise in neural tube defects in infants, folic acid became a mandated addition as well. (but they use synthetic folic acid which MTHFR people cannot process). In addition, modern wheat has been selectively bred for qualities that make money faster, not for nutrition.
The first head of (what would become the) FDA, Dr. Harvey W. Wiley, tried to enforce the Pure Food and Drug Act of 1906 & stop the adulteration of flour but the commercial & political interests involved were already too powerful.
There is a movement in the USA among people who have discovered the truth about wheat. Wheat berries (grain) are packed with fiber & nutrients that our bodies need. Numerous health benefits have been reported by people who have started milling their own grains at home & baking nutritious food that their families are thriving on.
Some health changes regularly reported by people that start eating fresh milled flour include: no bloating, no brain fog, no headaches, improved digestion, improved regularity, no gluten sensitivity or gluten intolerance, clearer skin, weight loss, improved acid reflux, improved bloodwork (cholesterol, triglycerides, liver), increased energy, improved sleep, improved gum health, lowered blood sugar (lower glycemic index due to fiber & nutrients), lowered blood pressure Consuming whole grain lowers All Cause Mortality (19%), Coronary Heart Disease Incidence (20%), Stroke Incidence (14%), Type 2 Diabetes (33%), Colorectal Cancer (13%), Cancer Mortality (16%) - from sifted(dot)com
I have seen quite a few comments about improvement of autistic traits, such as becoming verbal & improved behavior, in a facebook group of over 62,000 members that centers on freshly milling your own flour at home & baking nutritious food instead of eating commercially adulterated flour products.
Sue Becker is a wonderful resource for more information about fresh milled flour. She has a degree in nutrition & has been researching this & spreading the word since 1992. An interview with her called " What If Gluten Isn't the Enemy _ Sue Becker" on youtube is where I first found out about this.
Thank you for this incredible depth! You’ve touched on a vital part of the story. I completely agree that the industrialization and adulteration of wheat around the turn of the century was a massive catalyst for the modern health crisis.
It is such a complex, multi-layered topic that I couldn't address every nuance in a short article due to word count limits. This article is specifically addressing the issue with the gluten free label in order to help protect those that truly do have an issue with gluten—regardless of how their individual issue with gluten came about. On our podcast, Joel and I will discuss the nuances in an episode soon. While the shift in 1900 toward shelf-stability was devastating on many levels, we also have to look at the bio-archaeological and historical evidence that indicate gluten issues existed long before modern industrial intervention:
1st Century AD (Bio-archaeological Proof): In 2008, archaeologists in Cosa, Italy, discovered the remains of a young woman from the 1st century AD. Bio-archaeological analysis revealed she had the HLA-DQ2.5 gene (the primary genetic marker for Celiac) and showed clear skeletal signs of severe malnutrition and failure to thrive, strong physical evidence of the disease in the Roman era, even though she was from a wealthy family.
2nd Century AD (Clinical Description): The Greek physician Aretaeus of Cappadocia first gave a medical name to this, describing the 'Koiliakos' (celiac) condition and identifying individuals whose systems were 'irretentive' of food.
The 1880s (Dietary Link):Dr. Samuel Gee famously described the first modern clinical description of Celiac.
You are absolutely right that the situation has become substantially worse today. This is well documented. The introduction of glyphosate as a pre-harvest desiccant, the abandonment of traditional long-fermentation (which helps breaks down gluten proteins), and the selective breeding of wheat for higher gluten content have created a perfect storm.
It’s wonderful that some people thrive when they return to food sovereignty and use freshly milled whole grains. However, it’s also true that not everyone responds the same way. For those with advanced gut damage or specific genetic triggers, even the highest quality grain can still be a bridge too far. People can heal from gluten sensitivity/intolerance.
It’s about finding where each person sits on that spectrum of healing. Until the person heals, it would be nice to provide them with a label that is more accurate than the current label. Thank you for helping to expand this important conversation!
Is it the grains per se or the fact that almost every grain product in the USA is sprayed (contaminated) with glyphosate to meet timely harvesting demands? Bread labels in the USA look more like a reorder list for a chem lab and allow for the creation of a "loaf of bread" in about 2 hours. Incidentally, even China has banned some of these additives which our ‘health authorities’ mark as ‘GRAS.’ No wonder folks are suffering from gastrointestinal issues, bloating, gluten intolerance, etc. Bread grains need to be fermented during bread production ( Sourdough) as is done in most of Europe and which is why many traveling in Europe find that they can consume bread with no intestinal distress. Our food is mostly crap- and deliberately so.
Hi!
GREAT question!
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
It was truly the perfect storm.
oops, I commented b4 I read this!! Awkward!!
Hi! No worries! I’m new to posting on Substack so I just saw that my post appeared 3 times! Ugh! I’ll figure out how to properly post on Substack one day! : )
Hi!
GREAT question!
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
It was truly the perfect storm.
Hi!
GREAT question!
From my research, there are documented cases of gluten intolerance/sensitivity before glyphosate existed and before we greatly modified bread. But I believe glyphosate is a big catalyst. We essentially created the perfect storm in our modern society.
In the 1st Century AD, for example, there is bio-archeological evidence that Celiac existed (HLA-DQ genetic marker identified in the remains of a young Roman woman who died from malnutrition and advanced osteoporosis at a young age even though she was from a wealthy family).
In the 2nd Century AD, a Greek physician wrote the first known description of Celiac disease.
In 1888, Dr. Gee, a leading pediatrician, gave the first modern clinical description.
The Winter of Starvation in 1944 also occurred before glyphosate was so heavily sprayed on our food.
So, the condition existed before the invention of glyphosate but we have data showing glyphosate accelerated the rate of Celiac and gluten sensitivity. So did selective breeding, which made it more difficult for our bodies to digest.
It was truly the perfect storm.
Missing from this article is any mention of the chemical herbicides and pesticides sprayed on these crops, which have also been shown to cause leaky gut. If these, and future, studies are to be considered legitimate, they need to be conducted using non-GMO, 100% organic grains.
Thank you for your comment! You’ve highlighted a critical piece of the puzzle. I completely agree that glyphosate is a critical piece of the puzzle.
Because this topic is so multi-layered, it’s always a challenge to capture every nuance within the word count limits of a single article. My focus here was specifically on the 'Gluten-Free' label itself and aiming to protect those who react to gluten, regardless of the underlying cause of their sensitivity. However, you’re right that the 'how' and 'why' matter immensely, and Joel and I actually plan to dive deep into these nuances in an upcoming podcast episode.
I completely agree that glyphosate accelerated the gluten issue we see today in our modern culture. However, historical and bio-archaeological records suggest that gluten-related issues were present long before industrial intervention:
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a young woman from a wealthy family who carried the HLA-DQ2.5 gene (the primary marker for Celiac). Despite her status, her skeletal remains showed severe malnutrition and failure to thrive—physical evidence of the disease in the Roman era.
2nd Century AD: The physician Aretaeus of Cappadocia provided the first clinical description, naming the condition 'Koiliakos' to describe those whose systems could not properly process food.
The 1880s:Dr. Samuel Gee gave us the first modern clinical description, famously noting that the only hope for a cure was through diet.
I couldn't agree more that the situation has become substantially worse in the modern era. Between the use of glyphosate as a pre-harvest desiccant, the loss of traditional long-fermentation, and selective breeding for higher gluten content, we’ve created a 'perfect storm' for the human gut.
It’s truly wonderful to see people thriving again by reclaiming food sovereignty through fresh-milled grains. At the same time, we have to honor bio-individuality; for some with advanced gut damage or specific genetic triggers, even the highest-quality grain is a bridge too far until deeper healing occurs.
Ultimately, it’s about meeting people where they are on that spectrum of healing. Until then, providing a label that is actually accurate would be a major win for transparency. Thank you for helping to expand this vital conversation.
Amazing. Shaking my head at the credit these agencies have been given under the guise of “science.” Absolutely appalling. Thank you for this information.
The credit and abuse of power is criminal.
It is. I work in fitness and gut health is a major issue for more and more people . What a betrayal of public trust. I’m glad I never bought into the policies of the three latter agencies and started eating organically years ago. Not that they haven’t corrupted that definition too….
Nary a word about Glyphosate... therefor useless.
Thank you for your comment! You’ve highlighted a critical piece of the puzzle. I completely agree that glyphosate is a critical piece of the puzzle.
Because this topic is so multi-layered, it’s always a challenge to capture every nuance within the word count limits of a single article. My focus here was specifically on the 'Gluten-Free' label itself and aiming to protect those who react to gluten, regardless of the underlying cause of their sensitivity. However, you’re right that the 'how' and 'why' matter immensely, and Joel and I actually plan to dive deep into these nuances in an upcoming podcast episode.
I completely agree that glyphosate accelerated the gluten issue we see today in our modern culture. However, historical and bio-archaeological records suggest that gluten-related issues were present long before industrial intervention:
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a young woman from a wealthy family who carried the HLA-DQ2.5 gene (the primary marker for Celiac). Despite her status, her skeletal remains showed severe malnutrition and failure to thrive—physical evidence of the disease in the Roman era.
2nd Century AD: The physician Aretaeus of Cappadocia provided the first clinical description, naming the condition 'Koiliakos' to describe those whose systems could not properly process food.
The 1880s:Dr. Samuel Gee gave us the first modern clinical description, famously noting that the only hope for a cure was through diet.
I couldn't agree more that the situation has become substantially worse in the modern era. Between the use of glyphosate as a pre-harvest desiccant, the loss of traditional long-fermentation, and selective breeding for higher gluten content, we’ve created a 'perfect storm' for the human gut.
It’s truly wonderful to see people thriving again by reclaiming food sovereignty through fresh-milled grains. At the same time, we have to honor bio-individuality; for some with advanced gut damage or specific genetic triggers, even the highest-quality grain is a bridge too far until deeper healing occurs.
Ultimately, it’s about meeting people where they are on that spectrum of healing. Until then, providing a label that is actually accurate would be a major win for transparency. Thank you for helping to expand this vital conversation.
I had been gluten free for 13 years when I had a high IgA number in a blood panel. After an elimination diet of 5 things, I had a very strong reaction to corn. (Ironic, since I’d always said, “Thank God it’s not corn!”) Now I guess I know why. I was born in 1965 and this has been known since 1979?? That’s just criminal negligence.
What about quinoa?
My trusted physicians say that the problem isn't gluten, it's the concentrated toxins (Round-up, etc) in all GMO grains of any kind, and the fact that the GMO grains aren't as digestible. I can go to Italy and eat anything. When I come back to the US, I have to be very careful.
Hi! Thank you for your comment! I agree that modern industrial technology has made the gluten issue substantially worse. There is a lot of data to substantiate that claim. However, for some, gluten is still an issue. We partly know this because of historical records. This specific article was written to help people who have issues with gluten finally have a label they can trust. It doesn’t address WHY gluten has become such a big issue. I was limited on word count. : ) If you are interested, here are a few bullet points to help understand some of the complexity of the current gluten issue.
1. The Historical & Bio-Archaeological Proof
While the current epidemic is new, the human struggle with wheat is ancient.
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a wealthy young Roman woman. DNA analysis revealed she carried the HLA-DQ2.5 gene (the primary marker for Celiac). Her skeletal remains showed severe malnutrition and osteoporosis, proving that even with access to the "best" ancient grains (and she was from a wealthy family so she was not starved), her body could not process the wheat.
2nd Century AD: The physician Aretaeus of Cappadocia first clinically described the "Koiliakos" (celiac) condition, noting patients whose systems were "irretentive" of food.
1888: Dr. Gee, a pediatrician, gave the first modern clinical description of Celiac disease. This was before glyphosate.
2. The Glyphosate Factor:
The rise in Celiac disease tracks almost perfectly (R=0.98) with the increased application of glyphosate. This chemical causes damage through two primary mechanisms:
Mechanism I: Killing the Protectors: Glyphosate acts as a potent antibiotic. It selectively targets bacteria that use the shikimate pathway, specifically wiping out Lactobacillus and Bifidobacteria. This is critical because Lactobacillus species possess the specific enzymes (peptidases) capable of degrading the toxic 33-mer peptide of gluten. By killing these bacteria, glyphosate removes our first line of digestive defense.
Mechanism II: Collapsing the Barrier: Glyphosate is a direct toxin to the gut's epithelial tight junctions. It triggers the release of zonulin, the molecule that opens the gates of the gut lining. Research shows that within 20 minutes of exposure, the gut’s "electrical resistance" (its strength) drops by roughly 80%, creating a Leaky Gut that allows undigested toxins to breach the bloodstream.
3. The Altered Grain:
Modern "Hexaploid" wheat is a genetic monster compared to ancient "Diploid" Einkorn.
The "D" Genome Danger: Modern wheat carries the "D" genome, which encodes the 33-mer peptide. This protein fragment is packed with an amino acid called proline. Human digestive enzymes are like scissors, but they cannot cut the "proline knot." The toxin stays intact in your gut.
HMW Glutenin: During the 1960s, wheat was bred for "baking quality" (fluffiness). This led to High-Molecular-Weight Glutenin Subunits which are dense networks held together by reinforced disulfide bonds. This structure acts like a steel mesh, physically shielding the toxic gluten from your stomach acid.
4. The Loss of Fermentation
For millennia, humans used long-fermentation (sourdough) to "pre-digest" bread. The bacteria in the starter would break down the gluten and neutralize anti-nutrients. Today, we use industrial "quick-rise" yeast, forcing our single human stomach to handle a raw, "armored" protein that was never meant to be processed without bacterial help.
5. The Biological Reality: Humans aren't Cows
Ultimately, wheat is a grass, and humans are not designed to digest grass.
The Cow vs. The Human: Ruminants (cows) have four stomach compartments and a massive fermentation vat to break down the chemical defenses of grass. Humans are monogastric; we lack the some of the enzymes, like cellulase, to deactivate these defenses.
The Universal Reaction: Dr. Alessio Fasano’s research at Harvard suggests that gluten triggers zonulin release and increased permeability in 100% of humans. This is controversial but I’m just sharing what his findings reported. It’s thought that while some heal quickly, the combination of modern "armored" grain and glyphosate-induced "leaky gut" (along with other chemical, emotional, and spiritual triggers) makes it too difficult for some to recover.
Basically, our modern culture has created the perfect storm.
We are consuming a Hexaploid grain containing a toxic D-Genome that was bred for indestructible bonds that resist digestion. We have abandoned fermentation (the pre-digestion step) and introduced the grain into a gut where glyphosate has killed our Lactobacillus protectors and physically opened our tight junctions. And it’s even more complex than that! I’m just providing a brief overview. I hope this helps!
I'm wondering why all of a sudden gluten is such an issue? I don't recall anyone having issues when I was growing up or was it because it wasn't diagnosed? Just curious.
Hi Angela! This is a great question! The answer is complex.
To understand why gluten has suddenly become a large problem, we have to look at the intersection of history, genetics, and modern chemistry. Joel and I are recording a podcast soon on this topic. But here are a few highlights to try to answer your question.
1. The Historical & Bio-Archaeological Proof
While the current epidemic is new, the human struggle with wheat is ancient.
1st Century AD: In 2008, archaeologists in Cosa, Italy, found the remains of a wealthy young Roman woman. DNA analysis revealed she carried the HLA-DQ2.5 gene (the primary marker for Celiac). Her skeletal remains showed severe malnutrition and osteoporosis, proving that even with access to the "best" ancient grains (and she was from a wealthy family so she was not starved), her body could not process the wheat.
2nd Century AD: The physician Aretaeus of Cappadocia first clinically described the "Koiliakos" (celiac) condition, noting patients whose systems were "irretentive" of food.
1888: Dr. Gee, a pediatrician, gave the first modern clinical description of Celiac disease. This was before glyphosate.
2. The Glyphosate Factor:
The rise in Celiac disease tracks almost perfectly (R=0.98) with the increased application of glyphosate. This chemical causes damage through two primary mechanisms:
Mechanism I: Killing the Protectors: Glyphosate acts as a potent antibiotic. It selectively targets bacteria that use the shikimate pathway, specifically wiping out Lactobacillus and Bifidobacteria. This is critical because Lactobacillus species possess the specific enzymes (peptidases) capable of degrading the toxic 33-mer peptide of gluten. By killing these bacteria, glyphosate removes our first line of digestive defense.
Mechanism II: Collapsing the Barrier: Glyphosate is a direct toxin to the gut's epithelial tight junctions. It triggers the release of zonulin, the molecule that opens the gates of the gut lining. Research shows that within 20 minutes of exposure, the gut’s "electrical resistance" (its strength) drops by roughly 80%, creating a Leaky Gut that allows undigested toxins to breach the bloodstream.
3. The Altered Grain:
Modern "Hexaploid" wheat is a genetic monster compared to ancient "Diploid" Einkorn.
The "D" Genome Danger: Modern wheat carries the "D" genome, which encodes the 33-mer peptide. This protein fragment is packed with an amino acid called proline. Human digestive enzymes are like scissors, but they cannot cut the "proline knot." The toxin stays intact in your gut.
HMW Glutenin: During the 1960s, wheat was bred for "baking quality" (fluffiness). This led to High-Molecular-Weight Glutenin Subunits which are dense networks held together by reinforced disulfide bonds. This structure acts like a steel mesh, physically shielding the toxic gluten from your stomach acid.
4. The Loss of Fermentation
For millennia, humans used long-fermentation (sourdough) to "pre-digest" bread. The bacteria in the starter would break down the gluten and neutralize anti-nutrients. Today, we use industrial "quick-rise" yeast, forcing our single human stomach to handle a raw, "armored" protein that was never meant to be processed without bacterial help.
5. The Biological Reality: Humans aren't Cows
Ultimately, wheat is a grass, and humans are not designed to digest grass.
The Cow vs. The Human: Ruminants (cows) have four stomach compartments and a massive fermentation vat to break down the chemical defenses of grass. Humans are monogastric; we lack the some of the enzymes, like cellulase, to deactivate these defenses.
The Universal Reaction: Dr. Alessio Fasano’s research at Harvard suggests that gluten triggers zonulin release and increased permeability in 100% of humans. This is controversial but I’m just sharing what his findings reported. It’s thought that while some heal quickly, the combination of modern "armored" grain and glyphosate-induced "leaky gut" (along with other chemical, emotional, and spiritual triggers) makes it too difficult for some to recover.
Basically, our modern culture has created the perfect storm.
We are consuming a Hexaploid grain containing a toxic D-Genome that was bred for indestructible bonds that resist digestion. We have abandoned fermentation (the pre-digestion step) and introduced the grain into a gut where glyphosate has killed our Lactobacillus protectors and physically opened our tight junctions. And it’s even more complex than that! I’m just providing a brief overview. I hope this helps!
Dr. Tom O'Bryan cited studies showing that when patients are told to substitute so-called "gluten free" grocery foods (baked goods, pasta, noodles, snacks, sauces and condiments etc.) their risk of death within five years goes up rather dramatically. This makes sense to me as a holistic nutritionist, but apparently is mystifying to the specialists who can't understand why patients get sicker. I have noticed that nearly all packaged-processed foods labelled gluten-free are not only nutrient-poor, but contain inflammatory w6 oils, lots of sugar (including HFCS), lots of sodium, fermentable starches that promote dental decay and intestinal yeast overgrowth, and lack fibre.
Does this include the pastas made from chickpeas and lentils, too?
Those pastas can be less processed and do have fibre, but in my experience with clients, they delay healing if substituted for wheat pasta at the start. The gut that is too damaged to successfully cope with grass-family wheat substitutes or quinoa, buckwheat, amaranth, also doesn't cope with the lectins, saponins, enzyme inhibitors, oxalates and polysaccharides in legumes and pulses. Gluten avoidance with otherwise status quo diet does not restore the microbiome and mucus lining of the digestive tract.