Mick Fisch wrote:As I think back, I don't think I heard much about gluten intolerance prior to sometime around 2000. Most of the european descended population of the U.S. has been eating wheat for at least 2-300 years with gluten problems only in a very small minority. In the last few decades, the percentage has gone way up. The genetics don't change that quick. Folic acid is a prime candidate. (yeah, I know, being gluten intolerant has become kind of trendy, but I know personally lots of people, mostly on my wifes side of the family that would love to eat wheat but can't, unheard of in that family a few decades ago).