Submitted by: Sandra
1960 USDA Film Admits Scientists “Fixed the Glutens in Flour”
(Truthstream Media.com) What triggered a whole market based around ‘gluten-free’? As I’ve reported before, it’s not just some new food fad; gluten is actually making people all kinds of sick and slowly killing others. Wheat, a major source of gluten, also happens to be the the number two food...
(Truthstream Media.com)
What triggered a whole market based around ‘gluten-free’?
As
I’ve reported before, it’s not just some new food fad;
gluten is actually making people all kinds of sick and slowly
killing others.
Wheat, a major source of gluten, also happens to be the the
number
two food subsidized by our government; it’s grown all over the
place
and put into a large majority of our foods. Studies have shown
that
back in the 1950s, one in around 5,000 people might have a
severe and
potentially deadly allergy to gluten known as Celiac’s
Disease; now
it’s more like a staggering one in 133.
In short, in 60 years, here’s what Celiac Disease
figures look like by the decade in America:
1950s: 1 in 5,000
2010s: 1 in 133
2010s: 1 in 133
Population increase alone cannot come close to accounting for
such a vast difference.
Many more people who do not have full-blown Celiac’s may
suffer from
harmful gluten intolerance issues as well; estimates show as
many as 18
million Americans suffer from gluten-derived health issues.
People who get sick eating gluten do so because the protein
triggers
an auto-immune response that causes the body to attack it’s
own
intestinal lining. When that happens, any one or more of
200-300
different symptoms can occur, as the body stops being able to
absorb
its nutrients properly. This can end in so many diseases…and,
ultimately, death.
Because the symptoms of gluten intolerance are so varied (and
numerous), many people don’t even realize they are suffering
from
gluten sensitivity issues. Click
here for a condensed list of the 200-300 symptoms gluten
intolerance can cause.
What has happened to our food that so many people who eat it
are
getting sick enough that large numbers of us require whole
entire
stores dedicated entirely to removing an ingredient that just
so
happens to be found in the majority of foods in our country…?
The clip below includes an excerpt from a 1960 U.S.
Department of
Agriculture short film “Miracles from Agriculture” which might
shed a
clue on how gluten first started to become such a huge health
problem
for so many people.
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