I completely agree. I have recently read that most people that think they are sensitive to gluten actually have IBS, and their misapprehension prevents them from dealing with the real reasons for their symptoms. There are many other problems with modern industrial foods, particularly bread and baked goods, that may be causal of IBS and could benefit from them avoiding not gluten, but hyperprocessed breads and flours. Medieval peasants had enormously better bread than we can find on store shelves today. Most pre-indstrial bread had less than a half dozen ingredients, and stone ground flours had bran and the full suite of nutritional value non-GMO wheats and grains provided. Almost none of the breads and flours available today have these features, and those features dramatically impact our health.

Using non-gmo wheat like emmer, grown in soil that hasn't been depleted of minerals by being drenched in glyphosate, and grinding our flour ourselves without removing all of the good bits, is the solution to the problem I seek to implement. I am a ways off from growing my own natural wheat, but seeking out non-GMO wheat that isn't hyperprocessed but retains the natural goodness that makes bread nutritionally valuable, like with Bob's Red Mill products, is the next best thing.

Glyphosate is a curse on humanity and the only reason for it's existence is the increased profitability to Big Ag it enables. Nothing about it improves our food one iota.

Thanks!