Shedding light

My conversion to a gluten-free kitchen began before the book, Wheat Belly, by William Davis, MD came out in 2011. My husband, David R Herring, learned about that in the Integrative Manual Therapy® program, in which he is certified.

The author, a cardiologist, sheds light on a cause of our (USA) unhealthy population. he says we have actually become addicted to the new wheat – the genetically altered – which our food supply is now saturated with. Why has this happened? “$Food manufacturers are interested in getting the greatest yield at the lowest cost”$.

The author tells us there is an addiction to the current genetically altered wheat. The reason we have this new product in this country is to provide the processed food manufacturers with the greatest $$yield$$ at the lowest cost$. (See entry, “Shiva continues”).

Within the last year or so I bought a hardback copy of Wheat Belly in my neighborhood – for only a $1.