The Test indicates
WHEAT AND GLUTEN SENSITIVITY
Three elements are necessary for proper digestion of starches:
1. Saliva and mastication to breakdown the starches
2. Chloric acid from the stomach(disturbed by stress)
3. Amylase from the pancreas – hyper function of liver and gall bladder are frequent with Candida and parasitic conditions
Today’s wheat is a hybrid with 5 times more gluten than before while only containing half the proteins and minerals
In the past, wheat was long stemmed, with long, compact heads like this:
Today’s wheat is short stemmed, with shorter, less compact heads like this:
Real celiac disease is a rarity… most people are sensitive to gluten.
Also, the yeast added to regular bread, contrary to the “levain” bread (sourdough) can’t predigest the bran and the gluten contained in the bread.
Spelt is easier to digest since it is not hybridized wheat.
Organic is better… otherwise your cereals come from a soil bacteriologically dead, depleted of minerals and loaded with pesticides and chemicals.
Usually, the pattern goes like this: