I've actually been thinking about this, for some reason I seem to have developed a sensitivity to the good quality, whole wheat bread I've been eating for a long time. It just started making me kind of sick.

My younger sister maintains she is gluten sensitive and has the typical digestive symptoms. She has mentioned the problem with the hybrid. Her significant other is Sicilian and they have a friend who has a source for the ancestral, non hybridized wheat in Italy, she said that kind doesn't bother her.

I tease her about some of the things she eats (algae, yuk!) and some of her ideas, but she has been right sometimes too.

Judi