Earlier this week we covered what happened to the wheat plant itself. The hybridization, the protein composition shift, the milling losses, the methylation problems from synthetic folic acid. That's the story of what the grain became between 1965 and today.

This post is about what happens to it in the field and after it leaves the field.

By the time that wheat arrives in your bread, your pasta, your crackers, your cereal, it has been through a set of interventions that would be unrecognizable to anyone farming ...

I was reading a post in a Crohn's disease forum and I couldn't believe it when I saw someone get excited because they discovered Cocoa Puffs cereal was gluten-free. I wanted to scream.

There's been a lot of noise in the media about the benefits of a gluten-free lifestyle, and that's caused the food industry to produce a mind-numbing array of gluten-free labeled "foods." We've talked about wheat and grain before, but let's dive a little deeper into gluten and why going gluten-free is gaining popularity.

Gluten i...