by Natasha Longo
from PreventDisease Website
It makes up most of our noodles and breads that are the source of most carbohydrates in our diet. Modern wheat really isn't wheat at all and far from the health food the wheat industry wants you to believe it is.
High-yielding and now genetically
modified varieties of wheat are making this one cereal grain you'll
probably want to axe from your food list.
Author and preventive cardiologist William Davis, MD, says it's when big agriculture stepped in decades ago to develop a higher-yielding crop.
Plant breeders changed wheat in dramatic ways.
Once more than four feet tall, modern wheat - the type grown in 99 percent of wheat fields around the world - is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations.
Australian researchers have now revealed serious issues over a new kind of genetically engineered wheat that could induce major health threats for people that consume it.
University of Canterbury Professor Jack Heinemann announced the outcomes of his genetic study into the wheat, a kind engineered by Australia's Commonwealth Scientific and Industrial Research Organization (CSIRO):
Japan's flour companies are also rejecting GM wheat, echoing consumer opposition.
In a statement released today, the Flour Miller's Association of Japan wrote to the No! GMO Campaign indicating its opposition.
Nutritional Value of Wheat is Practically Non-Existent In Its
It is shocking how many professionals in
public health still recommend wheat products without an assessment
of their individual requirements, especially considering the amount
of evidence regarding its lack of nutrition and health risks for
proportionally large segments of the population.
60% extraction - the standard for most wheat products means that 40% of the original wheat grain is removed. So not only do we have an unhealthier, modified, and hybridized strain of wheat, we also remove and further degrade its nutritional value by processing it.
Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts.
In the process of making 60% extraction flour,
over half of the vitamin B1, B2, B3, E, folic acid, calcium,
phosphorus, zinc, copper, iron, and fiber are lost. Any processed
foods with wheat are akin to poison for the body since they cause
more health risks than benefits. The body does not recognize
processed wheat as food. Nutrient absorption from processed wheat
products is thus consequential with almost no nutritional value.
This is again a falsity promoted by the wheat industry since even 100% whole wheat products are based on modern wheat strains created by irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations.
Whether you consume 10% or 100% of wheat is irrelevant
since you're still consuming a health damaging grain that will not
benefit, advance or even maintain your health in any way.
Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world.
Alvarez estimates that between the coming influx of
modified (GM) strains of wheat and the current tendency of wheat
elimination in societies, that a trend is emerging in the next 20
years that will likely see 80% of people cease their consumption of
wheat from any form.
Researchers are now
discovering that WGA in modern wheat is very different from ancient
strains. Not only does WGA throw a monkey wrench into our
assumptions about the primary causes of wheat intolerance, but due
to the fact that WGA is found in highest concentrations in "whole
wheat," including its supposedly superior sprouted form, it also
pulls the rug out from under one of the health food industry's
favorite poster children.
Gluten sensitivity is also associated with some cases of schizophrenia and cerebellar ataxia - both serious disorders of the brain. Gluten is probably harmful for most people, not just those with diagnosed celiac disease or gluten sensitivity.
The only way to really know if
you’re gluten sensitive is to remove gluten from your diet for 30
days and then reintroduce it and see whether it affects you.
Each grain of wheat contains about one microgram of Wheat Germ Agglutinin (WGA). Even in small quantities, WGA can have profoundly adverse effects.
It may be,
Below the radar of conventional serological testing for antibodies against the various gluten proteins and genetic testing for disease susceptibility, the WGA "lectin problem" remains almost entirely obscured.
Lectins, though found in all grains, seeds, legumes, dairy and our beloved nightshades: the tomato and potato, are rarely discussed in connection with health or illness, even when their presence in our diet may greatly reduce both the quality and length of our lives.
Yet health experts dismiss the links between disease
and wheat despite all the evidence.
There are, in fact, a wealth of studies
documenting the adverse, often crippling, effects of wheat
consumption in humans.
Dr Davis also states that
people with celiac disease may require long-term supplementation due
to extensive gastro-intestinal damage caused by wheat.
In these people, the destructive effects of wheat are so overpowering that, unfortunately, some people never heal completely. These people do indeed require vitamin and mineral supplementation, as well as probiotics and pancreatic enzyme supplementation.
Due to the unique properties of amylopectin A, two slices of whole wheat bread increase blood sugar higher than many candy bars.
High blood glucose leads to the process of glycation that, in turn, causes,
Repetitive high blood sugars
that develop from a grain-rich diet are, in my view, very
destructive and lead to weight gain (specifically visceral fat),
insulin resistance, leptin resistance (leading to obesity), and many
of the health struggles that many now experience.
Dr. Rubman says that gluten avoidance might prove useful for people who already havediabetes because it may reduce the impact of the disease. He suggests to try a gluten-free diet for four to six months to see if symptom severity and blood sugar control improve.
If the answer is yes, Dr. Rubman advises staying gluten-free for
However, an estimated 20-30 percent of the world's population may carry the genetic susceptibility to celiac disease - and the way to avoid turning these genes 'on' is by avoiding gluten.
When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.
Changes in genetic code and, thereby, antigenic profile, of the high-yield semi-dwarf wheat cultivars now on the market account for the marked increase in celiac potential nationwide.
including chemical mutagenesis to induce selective mutations, leads
to development of unique strains that are not subject to animal or
human safety testing - they are just brought to market and sold.
Chemical mutagenesis using the toxic mutagen, sodium azide, of course, is the method used to generate BASF’s Clearfield herbicide-resistant wheat strain.
These methods are being used on a wide scale to generate unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.
Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations.
eating wheat and educate as many people as you can on the coming
strains of this grain which will be much more deadly than they
already are today.