So what's going on? And why is everybody suddenly blaming wheat?
ANALYSIS: Are Pesticides and Food Allergies Linked?
The answer, it appears, has to do with a whole lot of nastiness that's present in grain-based foods. Wheat raises blood sugar levels, causes immunoreactive problems, inhibits the absorption of important minerals and aggravates our intestines.
And much of this may stem from the fact that wheat simply ain't what it used to be.
Hybridized Wheat Indeed, today's wheat is a far cry from what it was 50 years ago. Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work, which was the basis for the Green Revolution - and one that won U.S. plant scientist Norman Borlaug the Nobel Prize - introduced some compounds to wheat that aren't entirely human friendly.
As cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today's hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing.