[emaercklein]

There is book called The Wheat Belly that has a good explanation for the evolution and genetic mutation of gluten throughout history to make it easier to mass produce - resulting in a new genetic makeup that is entirely different and very hard for our digestive systems to process. Intolerance manifests itself differently in everyone so it goes widely unrecognized in many people. You have to go over a month without any gluten to really notice a difference and it seems most people quit after two weeks of "no results." Even if you love pizza/bread and can't imagine ever giving it up, its still an interesting read to understand the science behind the theory.