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Why are so many people Gluten Sensitive? (How Today's Wheat Impacts our Health)

  • Broadcast in Nutrition
Dr Karen Kan

Dr Karen Kan


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I recently ran across this fascinating documentary called "What's with Wheat". It investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it is now resurfacing to be linked to so many health problems.

I love how the documentary explained how today's wheat is so much different than wheat from our ancestors. And that's just one crucial piece of the puzzle. The documentary also explains:

- what has changed in our wheat that is now causing a huge increase in cealiac and non-cealiac gluten sensitivity.
- how modern agriculture has affected our wheat crops.
- why we as a society are getting sicker and sicker, including a rise in autoimmune diseases.
- what we can do to make change to not only improve our own health but the health of our children and future generations.

I knew right away I wanted to have the producer of the film- Cindi O-Meara - on my show.

Cyndi O’Meara is a nutritionist, best selling author, international speaker and founder of Changing Habits. At the end of her Bachelor degree in Nutrition she was so disillusioned by the nutritional guidelines that she paved her own path and stayed clear of the low fat diets of the day, and not without controversy.

This is an especially insightful interview for anyone who has ever been told they are gluten sensitive, or have been wanting to try a gluten free diet. No matter what you decide to put i your body, make sure you are informing yourself of