10/29/2025
🌾 Even though eating gluten doesn’t make me “sick,” I still very rarely eat modern wheat.
Today’s wheat is nothing like the ancient grains our ancestors ate. Over the years, modern wheat has been hybridized and genetically altered to increase yield — not nutrition. The result? A grain with a completely different protein structure that your body can barely recognize.
Those changes make it harder to digest and more likely to trigger inflammation, bloating, and gut permeability (leaky gut) — even in people who don’t feel obvious symptoms.
And to make matters worse, most conventional wheat in the U.S. is sprayed with glyphosate right before harvest. Glyphosate destroys the tight junctions in your gut lining, damages your microbiome, and interferes with cell signaling throughout the body — from your brain to your hormones.
When I do enjoy grains, I reach for ancient varieties like emmer, einkorn, or spelt, and I choose sprouted or fermented versions whenever possible. These traditional grains are lower in gluten, richer in nutrients, and far gentler on your gut. 🌿
At Health for a Purpose, we teach you how to choose foods that heal instead of harm — so your body can recognize what it’s eating and truly thrive again. 💚
Visit healthforapurpose.com to get our Free Gluten Guide and learn how to restore your gut naturally.