If the Answer is "Wheat"...What was the Question?

Written by JD Schrock - April 22 2010


Viola Krenzer
October 16 2014

thanks for including me

I have had celiac for over 40 yrs. it is great that it is being dealt with more as far as having choices and also delicious

I was diagnosed through a biopsy and that the small in testine did not have any villae

October 16 2014

@Fatcat, We most certainly understand and thank you for your concern. No doubt, it is not our goal to tell people what they can and can not eat. I made the statement that “I am not an expert when it comes to this dreaded condition.” People buy our products for lots of different reasons. My goal is to provide useful information regarding issues in food production “from seed to sandwich” that we have discovered over the last 25 years. Thank you again for your comment and concern. Best Regards, Joy

Debbie Ricker
October 16 2014

I am always seeking new information on the “wheat” subject. I suffered many years with migraines, before a doctor friend suggested I try an allergest. The allergy doctor started me on a diet eliminating a new food every three days. Within a week I felt so much better, we both knew what the cause of those dreaded headaches were. I am looking forward to learning as much as possible here. I’ve found that I can limit my wheat intake and use spelt products sparingly. I enjoy my meals while keeping the migraines at bay. Thanks for everything Berlin Bakery.

Susan Helton-Rahman
October 16 2014

I am so glad to see someone else asking the same questions I have been asking for so many years. I have been chasing this issue for almost five years, spent almost $3000 trying to relieve some of the gastro related pains and consequences only to be given vague responses from specialists and shrugs from so many doctors.

I know the issue is very complicated and will take some time to analyze and understand- I personally believe that the wheat grain has undergone some genetic restructuring due to the many pesticides and growth enhancers given to the grain while it grows. Now- I would like to say that I understand the need for these chemicals, the world’s food supply would not be sufficient without them. None the less I would like to see what exactly happened to the grain to cause it to generate these reactions in only a limited number of people.

I commend you in your search and will be by your side as you push through the dense jungle of unrelated information that will stand before you.

October 16 2014

Make sure you educate yourself very, very thoroughly about wheat allergies, gluten intolerance and celiac disease, before you start reassuring people of what they can and cannot eat.


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