If you have not read my previous article titled “200 Clinically Confirmed Reasons Not To Eat It”  you can click and read it. Gluten is a protein molecule commonly found in grains like rye, wheat, and barley. It is found in almost every variety of bread, cereal, or grain. Most[...]

Consumers are constantly searching for new ways to eat healthier, and one of the most popular ways they attempt to do so is by replacing white bread with wheat bread. But according to a recent post from the popular website www.wheatbellyblog.com, the commercialized form of American wheat may be even[...]

With sales of foods labeled gluten free now reaching over 6 billion dollars a year, something truly profound is happening to the way in which Americans are perceiving the role of wheat in their diets. Once celebrated as the very poster-child of the health food movement, folks are increasingly rejecting[...]

Genetically engineered wheat contains an enzyme suppressor that, when consumed by humans, could cause permanent liver failure (and death). That’s the warning issued today by molecular biologist Jack Heinemann of the University of Canterbury in Australia. Heinemann has published an eye-opening report that details this warning and calls for rigorous scientific testing on animals[...]