Americans and Gluten Sensitivity

Across the United States, many individuals are starting to recognize their gluten sensitivities. Interestingly, this doesn’t appear to be a global issue. Christian homesteader Michelle Visser attributes this difference to how bread is produced in America.

Visser points out, “While we were fortifying our flour with various additives, other countries, like Italy, were handling things quite differently. In fact, during our pellagra outbreak, small towns in Italy built community ovens and promoted making whole grain bread from quality grains that hadn’t undergone the transformations of our Green Revolution,” she explains.

She continues, “The Italians understood the connection to folic acid and nutrition. In those towns, they recognized the need to support their poorer residents who might struggle to afford healthy food. So, they provided equipment to help people make their own bread.”

Because of these efforts, Visser mentions that pellagra essentially disappeared, thanks in part to traditional preparations like polenta and quality bread.

Stuckey, the host, then asks, “Do you believe gluten is getting a bad rap?”

“Definitely,” replies Visser, who cites 1970 Nobel Peace Prize winner Norman Borlaug. She believes many people are misdirecting their concerns about gluten.

Visser explains Borlaug’s significant advancements in wheat production were aimed at increasing yields for profit. While the benefits of plant science are clear, she argues that modifications lead to a loss of nutritional value. “When we shifted to milling with steel, production skyrocketed from 20 to 500 barrels of flour daily without extra energy or costs. That’s a considerable factor in this equation,” she states.

Stuckey expresses surprise at this, saying, “So modern bread is stripped of its beneficial elements and filled with synthetic additions? That could be what’s behind the issues we see in America.”

“Exactly,” Visser confirms, noting that today’s wheat often contains more added protein, which she refers to as “frankenwheat.” Moreover, manufacturers are increasingly using pesticides and herbicides.

“If you’re not sourcing organic flour, there will be trace amounts of glyphosate in it. That’s just a reality. Continually exposing our digestive systems to glyphosate can harm good bacteria. It’s no surprise we’ve faced gut health problems in this country for years, and I believe glyphosate in flour plays a significant role,” she suggests.