The more I read about Wheat being genetically engineered back in the 40s and 50s and the rise in Celiac and Gluten sensitivity, the more I am thinking the problem might not be in the presence of gluten and more in the change in genetic code in GM/GE foods.
So, working on this premise, I thought I would do a Gluten Challenge on myself, using Spelt.
Spelt is an ancient grain, a relative of wheat, but has not been genetically engineered like wheat has.
Last night I made pizza for the whole family, using the spelt flour I had purchased at the local Food Store. The family ate it without complaint, and I had to tell them that it was different than their regular fare.
The last time I had regular commerial pizza ($5 Hot and Ready from Little Caesar's), I had such bad brain fog that I nearly drove away from the gas pump without paying for gas. Totally out of the loop. I was so embarrassed and thankful that the owner of the gas place didn't call the cops on me!
I digress...but had to share how things effect me when I don't pay attention to what I eat. Now, I can't be certain it was the gluten and not something else in the processed pizza....but all in all it was not a good experience. :-/
Anyway, I had the pizza last night and so far have had no problems from it. No digestive distress. No brain fog. I had leftovers for lunch today and am still not having issues. I will give a report later if I do find I have something crop up.
If I find I do well, I think I might be buying spelt from now on for home baking. It will be easier than the struggle (for me, others may excel at this) of baking GF without using all the starches that I am generally opposed to for regular consumption. And, I may decide to add some more ancient grains that aren't gluten free into my/our diet.