September 1, 2010
Dairy and gluten-grain products combine to make up the top six foods we now eat. Yet cow’s milk and wheat are two of the most commonly reported allergens in the world. With individuals genetically predisposed to food allergies and gluten sensitivity, eating these same non-ancestral, genetically incompatible foods in large quantities day in and day out, is it any wonder that so many people suffer from chronic ford sensitivities?
Source: Dangerous Grains, James Braly, M.D. & Ron Hoggan, M.A.