… hybridized versions of wheat causing (not only) a mineral deficiency?
Older varieties of wheat contained around 5% gluten.
The newer hybridized versions of wheat contain about 50% gluten.
So wheat contains now 45% less of what kind of nutrients?
The body can’t handle wheat containing 50% gluten.
This much gluten will clog your entire body system, causing (not only mineral) absorption problems, but also a whole lot of other serious health issues.
– Could your gluten intolerance be the result of a mineral deficiency? (Natural News, Oct 16, 2013):
If you are one of the millions of Americans who suffers from either gluten intolerance or gluten sensitivity, it may be that you are actually deficient in certain trace minerals rather than allergic to wheat. A growing number of doctors with an understanding of the fact that many of today’s foods are lacking in vital nutrients are discovering that their gluten-averting patients experience dramatic health improvements when they get their mineral levels back up to par.