Earlier quoted context omitted.
Who knows. When I eat too much wheat I feel like I have a hangover for two days. Over here they started adding selenium to the soil in 60s, and my grandmother tells me no one complained about bread making them sick before that. Perhaps it's that additive that makes tractor fuel oil exhaust blue, or too much selective breeding without thought to nutrition, or some kind of preservation practice which 99% of people don'…
Where is "over here" for you? The only place I've found which has wheat which doesn't make me feel icky is Italy. And the only thing I can figure out about it is fructans (they have a finicky milling process), which seems insane. I've been all over, and as I don't actually have celiac disease (but a very direct and obvious reaction to something in wheat; sleepy internal itchy feeling) I always try the local breads. U…
Coppenhagen: 100% of the what makes me feel icky immediately.
New York, London, Tel-Aviv: About 50% to feel icky.
Rome, Paris: About 25% to feel icky, usually not very icky.
Iceland: Can eat as many and as much wheat products as I want, feel great.
(Only listing places I spent enough time in to have reasonable statistics)
Following the Icelandic epihphany, I've started supplementing with sulphur (currently at 10g MSM/day and rising), and it makes otherwise-unbearable wheat much more bearable, but that's not the entire story.
Iceland has sulpher everywhere (drinking water, air, every food ..) but also has PH 8.8 drinking water - that's going to be my next experiment.