UK Epidemic?

The UK national press has thoroughly documented the apparent epidemic of wheat intolerance throughout the country. More and more people are convinced that they are intolerant of wheat because of the symptoms they report after eating wheat bread. The response to this epidemic is to remove wheat from your diet. Is there really an epidemic of wheat intolerance? Hasn’t wheat been the staple of the diet in the UK for centuries? Why all of a sudden can people not eat bread anymore?

We believe the problem is not the wheat, the problem is the bread that you are being fed by the major manufacturers of bread in the UK. It is a highly processed food in order to produce profits, not good food. It is an illusion of goodness. It is an unhealthy and very profitable bread that appears healthy, when in fact it is creating major health problems throughout the country.

According to the UK Grain Information Service, wheat seems to be the target of unfounded, non-scientifically based claims about it causing intolerance or sensitivity. This can create a lot of confusion and may lead people to think, wrongly, that they are 'allergic' to certain foods including wheat. This can lead people to cut out foods which in fact may be an essential part of a healthy balanced diet. . . True wheat allergy is extremely rare . . . Other adverse reactions to wheat are also uncommon (<0.1% excluding coeliac disease) but the number of people who believe they may suffer from food intolerance is rising. Wheat based foods normally contain a mixture of ingredients, any of which could cause an adverse reaction.
(http://www.graininformationservice.co.uk/content/1/47/wheat-allergy-and-intol
erance.html)

This suggests that the problems of wheat intolerance comes from something other than the wheat grain. The Real Bread Campaign in the UK tells us that Current legislation allows manufacturers to use substances known as processing aids during bread production without declaring so on the label. These can include enzymes such as xylanase, transglutaminase, hemicellulase, phospholipase and maltogenic amylase some of which may be of animal or GM
origin. (http://www.sustainweb.org/realbread/bread_labelling/)

(What are these processing aids and what are their dangers? Try this link: http://www.sustainweb.org/realbread/processing_aids/ )

We have found that many people with wheat allergies can eat natural whole food bread that is fresh stone-milled as long as the bread or baked good uses natural whole foods without additives and processing aids. We produce a product that is expensive because we produce it in the natural traditional way that produces real food for real people that want to have real healthy lifestyles.

Whole Foods. Pay more. Eat Less. It works!

Nothing is free and money is scarce for many, but more and more people are discovering that their quality of life is more important than eating cheap processed foods now that they will pay for through poor health and chronic health problems in the future. We used to say you will pay for it later in life, but more and more children are getting health problems from the womb because their mothers trusted the food industry and ate what they could afford at the superstore. You will have to pay more for natural whole foods, but your hunger is satisfied with less whole foods so you eat less and your body will not have to store fat from the blood sugar generated from refined foods.