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There seems to be a vast increase in the number of people who, for one reason or another, are sensitive to grains. For some folks, gluten is the culprit, and for others, it is different proteins in wheat or other grains that cause problems.
Grains also contain anti-nutrients that can prevent certain vitamins and minerals from being fully absorbed by the body, unless the grains are prepared properly (by soaking and/or fermentation). The growing problem of grain sensitivity could be due to the increased incidence of intestinal hyperpermeability, or perhaps it involves the genetic engineering of wheat and other grains.