Why are there so many Allergies to Grains and to Wheat Especially?

And the grains we consume in Australia aren’t the same as the grains eaten in other countries … especially when it comes to wheat.  

Other countries don’t seem to have the same problem with grains as we do in Australia. Many people report that while they react to grains when living in Australia, they are able to eat wheat and other grains without a problem when travelling to Europe.

I know people who can consume certain primitive varieties of grains (like imported organic Einkorn wheat or spelt) without a problem, but react to normal grain products. Why would this be?  Both contain gluten.  Part of the answer is in the new cultivation and spraying methods introduced over the last 60 years.

New pesticides, such as Roundup, are mostly to blame.  Pre-harvest application of Roundup and other herbicides containing glyphosate started in the early 1980s.  It has since become routine in the conventional farming community with the result that the non-organic wheat in Australia is always contaminated with these pesticides. Pesticides are biocides—poisons.  People with healthy bodies cope with these poisons.  People with compromised immune systems experience symptoms.