Modern wheat in the USA is very different to what it used to be. Starting around 1950, wheat has been continually hybridized to increase things like its gluten content (for ease of baking). US wheat now has 3 times as much gluten as that from Europe or South America, and gluten has been implicated in arthritis, celiac and other diseases. American wheat is addictive; it contains new super starches which the body cannot always digest, and it may be fueling an increase in obesity. Learn more about this ubiquitous grain and prepare to be surprised and shocked.

104 -min. DVD