You thought it was the gluten. Turns out, it’s the science experiment they’re calling “bread” in America.
For years, people have been ditching wheat like it’s poison, blaming gluten for everything from bloating to brain fog. But Christian homesteader Michelle Visser just dropped a truth bomb on BlazeTV that’s going viral for all the right reasons: it’s not the bread—it’s the garbage we’ve done to it.
Visser sat down with Allie Beth Stuckey to explain why Americans can’t eat bread, but Europeans can without the same devastating health effects. “It’s not gluten,” she said. “It’s what we’ve done to wheat.”
And what exactly have we done? Oh, just turned it into a Frankenstein-level science project. Visser points the finger at how American wheat was genetically altered—starting with a Nobel Prize-winning scientist, Norman Borlaug, who was trying to feed the world. Great intentions, terrible outcome. We ended up with high-yield wheat that’s packed with more protein but stripped of real nutrients.
The result? Franken-wheat. Bigger crops, but worse food. And it’s not just the wheat. If your flour isn’t organic, guess what? You’re probably eating trace amounts of glyphosate—yep, that’s weed killer—in your sandwich. And that’s destroying your gut bacteria, leading to all those digestive issues people blame on gluten.
Meanwhile, countries like Italy handled things completely differently when they had issues like pellagra. Instead of playing mad scientist with their food supply, they built community bread ovens and used clean, good grains. Imagine that—feeding the poor without poisoning them.
The bottom line? America didn’t ruin bread. We ruined what goes into it. And now we’re paying the price with gut issues, food sensitivities, and a population that’s afraid of toast.
Watch the video to see how deep this bread betrayal really goes.