Originally Posted by Buehler445
I'm growing "new" wheat. Even though it has come about just like you're "old" wheat that is a different plant.
You stated there is a rise in gluten intollerance or wheat allergies. I'm going to go out on a limb here and say that you are asserting that sickness and disorders are bad.
You then stated that the gluten intollerance and wheat allergies are due to how the "new" wheat has been "altered". I'm assuming you mean bred. Which mind you is the same way that you "old" wheat is/was bred. Because there really isn't any way to alter it during growth. If you are referring to how it is processed into foods and flours, then it isn't the problem with the wheat, it is a problem with the processing.
So if you're asserting that my "new" wheat is different than you're "old" wheat because of the way it has bred and has led to intollerance and disorders that are assumed to be bad, then yeah, you're saying my wheat is bad.
No that's your extrapolation.
Alteration changes the food is what I am saying. That alteration can affect reaction to the food. Even fermenting a food can change a person's reaction.
Also, to those in natural health, nature is preferred as it has things in it man has yet to isolate.
Plus, academia is a profession that has been monopolized by the state. This was one of your and some other's sources. I am not very pro-state because it's ham-fisted way of doing things generally. This is not to say all they do is bad.