16 Sep 2015
The bread, pasta, and baked goods our great grand parents ate is not the bread we eat today.
“To create lighter, fluffier forms of bread and to create a heartier strain of wheat, farmers and corporations have developed new hybrid seeds for new strains of wheat… this created new forms of gluten- (new forms of proteins) that our bodies do not recognize… Our bodies have not evolved as quickly as the newly developed wheat and they simply do not know how to respond to these new proteins.”
– Amy Myers MD The Autoimmune solution
Don’t eat it. It attacks the body like a mad, young fantasy king. These new strains of engineered proteins are, in Myers’ findings, at the root of all inflammatory conditions in the body. If you stop eating modern made bread products you will feel relief from a host of issues including- muscle and joint pain, sinus blockage and stuffy nose, bloating, head aches, sluggishness, indigestion, weight gain, and others.