In the current state of my ever-progressing diet, I eat a (mostly) whole foods diet. I say “mostly” because I do have the occasional cracker or pita chip, eat out a few (1-3) meals a week, and like to have a slice of pizza (but only in NY or NJ!).  Trading chemicals, pesticides, and hormones found in processed conventional foods for the vitamins, minerals, and nutrients that are dense in real foods seems an obvious choice for better health.

Wheat is cheap in part because it is subsidized by the government.  Farming techniques have favored a strain that is higher in gluten (a protein found in wheat) than in years past.  Gluten adds to a product’s texture and chewiness and overall marketability, but also tends to be difficult to digest – especially for those with weakened digestive systems.  Unfortunately, wheat is also the most present grain in our country’s food supply.

But all grains are not created (or hybridized or modified) equally.  Read the rest of this entry »