Wheat: More Toxic Than Good?

As a sufferer Celiac Disease, I avoid wheat and wheat-like (analog) grains, like barley, oats, and rye.  But studies are now showing that wheat may contain other substances (molecules) that are harmful to consume.

The studies show that a larger group of people have been diagnosed with "gluten sensitivity", which, it turns out, is completely different than Celiac Disease.  These have shown that people with gluten sensitivity suffer most of the same ill effects as those with Celiac Disease (gassy, bloated, headaches, irritability, diarrhea, etc), but without the immunological response.  In other words, they get all the symptoms without body reacting to gluten as if it were foreign, as Celiac Disease suffers do.  When those with gluten sensitivity go in for the now standard blood test for Celiac Disease, they show no antibodies against gluten, so they're told that they don't have problems with eating wheat.

But these studies are showing that's often not true.  

People who go in with these symptoms are actually suffers of gluten sensitivity- a disease which remains largely undiagnosed and unstudied.  The general advice from medical scientists for those with gluten sensitivity is to avoid wheat, just like those with Celiac Disease.

Now, what I find interesting is that wheat has been cultivated for 10,000 or more years and NOW we're having problems.

It sounds to me like we've either done something to poison the grain or some other substance or organism has taken over either the wheat or modern humans to make the relationship we used to have with our food, well, pointless.

Long live food processing, right?

Pretty soon, we'll only be able to digest pills.