Harvest 2014 is in full swing here, and we have been burning the candle at both ends trying to get the harvest complete- and as a result this episode of the podcast is being released later than we would have liked- and for that we would like to apologise to all of you.  If my voice sounds a bit tired in this episode it is because it is, and I am!  I hope that you will forgive us as we work through the season, and we should be back to normal within the next few weeks.
In this episode we examine wheat, wheat gluten, Gluten Sensistivites and Celiacs Disease which many have developed due to the gluten content in modern wheat.
Modern wheat is a much different food than the wheat of 100 years ago, and the modern food processing industry handles wheat in a way which bears very little resemblance to the way that wheat was prepared for use in the past.  These and other changes seem to be contributing to the rise of gluten intolerance and other food related problems. 
We will detail the history of wheat and wheat processing and how it has changed, as well as what you can do to better nourish yourself and your family while avoiding gluten related disorders.
Jeff Webb