We did change the recipe here in America. Shot it with radiation in the 1960's and 1970's to mutate it and increase yield 10 times, then we spray poison on it because as the plant dies as it attempts to cling to life by producing even more kernels. The amount of genetic modification since the 1960's-70's has only increased, some call it Frankenwheat.
https://www.wheatbelly.com/
I get my wheat flour in the mail from Europe (einkorn), 1/10th the yield per acre so it's more expensive, but my body can process it, and no poison in it.
Why Herbs?
http://www.wisdom-square.com/images/ancientvsmodern.jpg
https://www.washingtonpost.com/business/economy/european-union-urges-testing-of-us-wheat-imports-for-unapproved-strain/2013/05/31/eaaefcdc-c9fc-11e2-8da7-d274bc611a47_story.html?noredirect=on&utm_term=.1d c852be387e
https://www.washingtonpost.com/rf/im...pg?t=20170517a
I only bloat up, feel like I'm getting the flu, and gas up, burping and farting all the time. Quite uncomfortable all bloated up, almost like cramps.
I'm fine in small amounts, but if I overdo it and cross that threshold I regret it every time. Last night I took a couple of bites of deep dish pizza at a house party just so that the Guinness had something to mix with. That pushed me over into bloatville, as 1-2 Guinness beers I can typically tolerate. I think Guinness uses old world wheat.
FYI: Pabst Blue Ribbon beer (PBR) is very low gluten read up on it, I didn't react at all last week when I drank a couple.
The wheat most people in America eat today is not the same wheat of 5,000-10,000 years ago, and neither is the bread. Our bodies just haven't had a chance to keep up with the changes. The changes are being made to increase yields and profits, and not to make them more digestible.
