Why is wheat gluten intolerance 4 times more common, in the US, than it was in the 50’s?

Truth about being made into a test subject for multinational corporations.

Answer by Kris Rosvold:

My personal suspicion (unproven and "conveniently" unprovable because everyone is most carefully NOT looking) is that modern farming techniques (petroleum based N.P.K. fertilizers, and the MASSIVE, unrestricted,  use of chemicals) has/is changing our food into something many folks can't assimilate.

I would also note that I suspect this same dynamic applies to the massive per capita increases in:
Cancers (especially gut cancers)
Diabetes
Gout
Autoimmune diseases
Morbid obesity

The other possibility is that our bacterial "friends" in our guts are getting the wrong foods from the massive influx of HFCS,  and artificial flavors, artificial colors, and preservatives.

Again… I can't prove it because those with the requisite skills and equipment, in the US, are most carefully NOT looking, and those outside the US are being summarily dismissed as "crackpots" by our regulators.

Why is wheat gluten intolerance 4 times more common, in the US, than it was in the 50's?

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