Evolutionists, you’re going to have to explain this to me:
The other day I was in Sprouts on Higley in Mesa, and I couldn’t help noticing the explosion of gluten-free products on the market. The reason for the growth of these products is something called celiac disease.
Celiac disease is said to be genetic. Its symptoms vary widely. Some who test positive for the disease go their whole lives with no symptoms whatsoever. Other Celiacs are brought to their knees by the slightest taint of wheat protein in a tablespoon of salad dressing.
Now, here’s why I said evolutionists have some explaining to do…
Wheat has been a large part of the human diet for all of history. One of the earliest references to food in the Bible – Genesis 3:19 – is to bread: “By the sweat of your face will you eat bread until you return to the ground, for out of it you were taken. For you are dust, and to dust you shall return.” Of course, that “bread” may not have been wheat bread, but wheat farming does seem to have originated in that part of the world.
To me that says bread, in whatever form, has been a staple of the human diet for over 6,000 years. In evolutionary tales, wheat farming has been around for over 75,000 years.
And suddenly, within just the last 50 years, the incidence of sensitivity to gluten has risen some 400%! How is that possible, from an evolutionary perspective? Wouldn’t evolution suggest that the human gut evolve at more or less the same rate as the food being consumed?
As with sugar, simple carbs, and high cholesterol, mankind as a whole has found a way, just within the last century or so, to develop a food staple for which our body is not adapted. Why would we do that to ourselves?
In 60 countries, wheat provides between 10 and 20 percent of the daily caloric intake. Thanks to hybridizing and genetic modification, wheat production per acre has increased 5-fold since 1955. Certainly there were some wheat scientists who were altruistically searching for a type of wheat that would feed more hungry mouths, but let’s be real… a lot of the R & D was done because Wonder Bread wanted to sell bright white bread with small even holes, with no thought of whether this would be a good thing or a bad thing for consumers.
If mankind evolved from animals, at what point did we lose the ability to detect that a food would kill us? For example: We took the highest antioxidant food on earth, the pod of the cacao plant, cooked all the antioxidants to death, added alkali and sugar, and rendered it into a chocolaty “treat” that makes us fat, gives us zits and raises our blood pressure.
By contrast, chocolate is poisonous to dogs. And, while it’s true that veterinarians do end up treating hundreds of dogs every year for chocolate poisoning, in nearly every case the dogs were fed the chocolate by ignorant owners. Left to their own devices, dogs know enough to stay away from the plant from which chocolate is derived, as witness the dogs kept as pets and watchdogs on cacao farms.
Evolutionists: If your model is correct, man should be rising in health, strength, wisdom, and longevity. If the Bible is correct, man started out perfect and has since been declining in health, strength, wisdom, and longevity.
Which theory best fits the facts?
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