Had a conversation with a friend the other day, about making healthy food choices. My friend finally got frustrated, saying “Everything you eat is bad for you, it’s to complicated figuring out what’s good for you!.”Almost right I said. Not everything is bad for you, almost everything. Eat raw, unprocessed  foods, mostly plant based, organically grown if you can get it. See, simple.

While shopping in the store the other day, passing by isles and isles of non healthy “food” choices, several boxed items caught my attention. How odd, they read….Gluten Free!. All my memories came flooding back of a girlfriend who passed away back in 1998. She had been diagnosed with Celiac Sprue.  A little background information from the US library of medicine on Celiac Sprue.

Back then you were 4 time less likely to develop  Celiac Sprue. In this disease the small intestines are damaged by gluten, a substance found in grains like wheat. Left untreated, it can do you in. Back in the 90′s I rarely saw gluten free products, only in the health food stores, even so just a few items. Now it’s everywhere.

Got my wondering why the 4 fold increase in this disease in such a short period of time?

One article suggested we have better diagnostic abilities! I thought maybe, but not that much better. Then I found this article, from the Wall Street Health Journal. ”Giving up Gluten to lose weight….” The answer is clear, we are consuming more gluten (It’s being used in more products) and to increase wheat yields, the wheat has been changed from what it’s original version to its newer Frankenstein variety, through bio engineering and Hybridization. Why? more money, of coarse.

So, when you have a disease, and you want more of it, just add more of the offending substance, and the result will be more sick people. It’s simple Just do the math.