Whole wheat not so great after all?

questionablemethods

Some interesting excerpts from the above cited post:

"Changes made to American strains of wheat, giving them much higher gluten content is likely a significant part of the problem. "

I'm only quoting this part because I wanted to focus on it and don't know how to bold or whatever.. but this is interesting because I watched the video of the doctor on that show and he specifically mentioned that 99% of the wheat in the market today, etc is a new strain that was created a couple of decades ago (the shorter, stocky kind). So it seems to match up with what the doctor said.

I noted that too! (wish that we could use bold text in the forums!)