Today’s wheat is not the wheat of our grandparents. Today’s wheat is short, dwarf wheat that has been scientifically bred within the last 50 years to withstand harsh conditions and an onslaught of pesticides. In fact, the person who engineered today’s wheat won a Nobel Prize because his wheat was supposed to solve the world’s huger. Instead, it has contributed greatly to diseases that begin with inflammation.
Today’s wheat has much higher amounts of both starch and gluten, as well as double the amount of chromosome coding for new HIGHLY ADDICTIVE proteins.
WHY AVOIDING WHEAT IS SMART, AND NOT JUST FOR CELIACS
We all know that celiac disease is on the rise, and for those people, excluding wheat is a necessity. We may have also heard that many people are “gluten intolerant”, which is not celiac disease, but is a low-grade autoimmune reaction that causes chronic inflammation, and eventually leads to serious health problems.
In fact, a major study in the Journal of the American Medical Association reported that HIDDEN GLUTEN SENSITIVITY increased risk of death by 35 to 75 percent, by causing heart disease and cancer.
However, excluding wheat from the diet is wise for everyone, not just those with celiac or gluten intolerance. Here’s Why:
FIVE VERY SERIOUS PROBLEMS WITH TODAY’S WHEAT
1. EXTRA FATTENING STARCH
Today’s wheat contains a starch called AMYLOPECTIN A. This starch is what contributes to super fluffy bread products. It is an extremely fattening starch, and shockingly, two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.
2. EXTREMELY INFLAMMATORY SUPER GLUTEN.
Today’s modern wheat contains a form of gluten that is dangerously inflammatory, and causes obesity and diabetes.
3. HIGHLY ADDICTIVE OPIOID PEPTIDES
Today’s wheat contains a highly addictive protein, because it has been bred to contain 28 chromosome codes for gluten proteins, as opposed to the 14 chromosome codes for gluten proteins in ancient Einkorn wheat.
These new proteins are converted into exorphins, which bind to the opioid receptors in the brain, making people addicted just like a heroin addict. These proteins are able to cross the blood brain barrier, and cause addictive behavior. In fact, in studies, people were given the same drug used on heroin addicts, and it reduced the amount of wheat people ate by significant amounts.
Test it out!
Just ask 5 people you know to stop eating bread products, and see what kind of reaction you will get. You are likely to get defensive, possibly even angry, responses that range from “I don’t have celiac” to, “wheat was mentioned in the Bible”.
Many of your friends and family may dismiss it outright and be unwilling to read the research and the facts. No one wants to hear that something they are addicted to is harmful to their body and will create disease, and many don’t want to believe they are addicted to it either. I know, I’ve been there.
When I first went vegan 24 years ago, I did not go vegan for health, but for compassion and Ahimsa, and so my diet was pretty bad. I focused a lot on grains and bread products in general, because I was eliminating all animal foods. I lived on grains that included lots of wheat like sprouted wheat bread, whole wheat pasta, bagels, and of course other grains too like oatmeal and rice. It was the worst I ever felt or looked in my entire life. I gained weight at a rate of 10 pounds per year during those years, and I was bloated and puffy. The wheat and bread products only fed my candida that was lurking below the surface. It was only after I did an extensive candida protocol during which time I avoided wheat 100% that I realized the dramatic negative impact it was having on my life, my health and my weight.
4. EXPOSURE TO GLUTEN CAUSES LEAKY GUT
Zonulin is a protein created in the intestines in large proportions when exposed to gluten. This protein damages the intestinal lining by creating tiny perforations, allowing food particles and bacteria to leak into your system, often referred to as “leaky gut”. Leaky gut sets up a cascade of very serious health problems over time.
5. WHEAT GERM AGGLUTIN
WGA, like gluten, is a protein that often ends up circulating in the body and in the brain, where it can cause leptin resistance and cause effects similar to insulin. This contributes to weight gain, as leptin and insulin are the two most important hormones involved in weight management.
WGA also causes vitamin D depletion, which leads to weakening of the bones and the immune system.
Here is a list of just some of the problems created by today’s FrankenWheat.
1. Skin rashes: psoriasis and dermatitis herpetiformis (blistery rash with hives, common on arms and back of legs)
2. Collagen disorders that cause the wrists, shoulders and knees to dislocate easily.
3. Auto-immune liver damage and hepatitis.
4. Kidney problems, including oxalate kidney stones.
5. Chronic dry eyes, caused by malabsorption of Vitamin A.
6. Headaches, Constipation, Lack of Balance and Coordination.
As always, I advocate a whole foods, high raw, plant based, low to moderate fat, diet. Fruits, vegetables, nuts, seeds, some beans, some gluten free whole grains, sprouts and seaweeds.
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