| Abstract/Notes |
For thousands of years, humankind has rhapsodized about wheat. "Breaking bread" with those whom you love is one of the greatest joys of life, isn't it? We work hard to be successful "breadwinners" for our families, working hard to "place bread on the table" and "saving dough for a rainy day." Memories of freshly baked bread are embedded within our minds, and olfactory organs, as well as our hearts. You have the idea. What is the issue, then, with wheat and its brother grains that graced our tables for millennia? The answer is that for a lot of people, a slight allergy to gluten and similar proteins found in wheat, rye or even barley can lead to autoimmune problematic diseases.
This abstract is reproduced with the permission of the publisher. Full text is available by subscription.
|
