<<Disclaimer: Verify this information before applying it to your situation.>>

Someone I work with is on a GF diet (I don't know her well).  "Sue" has recommended the Eczkeiel bread that contains sprouted wheat.  She says she has no problem with it because the gluten protein is absent (?).  Sue also believes that wheat production in the US changed in 1953 to a high tech process, from one that allowed the wheat to lay fallow in the fields which used to let the gluten protein break down.  She believes this has lead to the increased number of people who have CS symptoms from eating wheat.  (This is my rough understanding of her theory).  Has anyone else ever heard of this?  She referred me to the www.mercola.com web site as her source of information.  It looks legitimate, but I couldn't find any reference to this theory.
I'm curious what you all think!

Barbara
MN

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *