luckymom2one wrote: I am not sure I understand your theory is all. What I meant was that since God created mankind and one of the main foods was grains that it could be how we process our foods nowadays as opposed to the days of the Bible.
Farmers have essentially been “genetically modifying” crops since agriculture began by selectively breeding crops to deliver good yields and resistance against pests. As a result, the grains we eat today contain many more natural toxins than the original varieties did, since they’re essentially multiplied every time you cross-breed two strains. Some wheat-sensitive individuals can tolerate strains closer to the original wheat crop. Modern refined grains are also much safer than their “healthy”, gut-destroying wholewheat counterparts, which contain many times the amount of toxins. Properly preparing grains in the way traditional cultures do (fermenting, sprouting, cooking thoroughly etc) can significantly reduce toxin levels though.
There are some extremely concerning natural compounds in wheat, and if your son is exhibiting any reaction you should be eliminating them from his diet immediately. Even in healthy people, wheat elicits an immune response and is capable of increasing intestinal permeability. Anybody with an exaggerated response is at risk of much more serious problems. Intestines will be savaged, and wheat toxins in the blood can lead to auto-immune diseases, e.g. Hashimoto’s thyroiditis. No croissant tastes good enough to justify this kind of damage to health.