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Author Topic: Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert  (Read 170 times)

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Surly1

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AG-- found this and posted it on the DD Forum and thought you might be interested.

"The Nutrional Value of Wheat is Practically Non-Existent In Its Current Form" 
Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert - 

by Natasha Longo | Prevent Disease

The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commercial crop and is considered a staple food for humans.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

“If three people lost eight pounds, big deal,” he said. “But we’re seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day.”

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, meats, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

The Nutrional Value of Wheat is Practically Non-Existent In Its Current Form

So-called health experts in nutrition who continue to promote the health benefits of wheat are extremely uninformed about the nature of modern wheat and its evolution from growth to consumption. 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.

The majority of wheat is processed into 60% extraction, bleached white flour. 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.

Some experts claim if you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive. 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. Marcia Alvarez who specializes in nutritional programs for obese patients says that when it comes to nutrition, wheat may be considered as an evil grain. “Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.” Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world. “In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease, eight out of ten have a problem with wheat. Once we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added. Dr. Alvarez estimates that between the coming influx of genetically 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.

It’s Really A Wheat Issue

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”

Health Effects

A powerful little chemical in wheat known as ‘wheat germ agglutinin’ (WGA) which is largely responsible for many of wheat’s pervasive, and difficult to diagnose, ill effects. 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.


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 pro-inflammatory, immunotoxic, cardiotoxic … and neurotoxic.

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.

Dr William Davis has documented several hundred clinical studies on the adverse effects of wheat. These are studies that document the neurologic impairments unique to wheat, including cerebellar ataxia and dementia; heart disease; visceral fat accumulation and all its attendant health consequences; the process of glycation via amylopectin A of wheat that leads to cataracts, diabetes, and arthritis; among others. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans.

The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that if you replace wheat with healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. Dr Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointenstinal damage caused by wheat.

People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). 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 arthritis (cartilage glycation), cataracts (lens protein glycation), diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. 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.

Wheat gliadin has been associated with cerebellar ataxia, peripheral neuropathy, gluten encephalopathy (dementia), behavioral outbursts in children with ADHD and autism, and paranoid delusions and auditory hallucinations in people with schizophrenia, severe and incapacitating effects for people suffering from these conditions.

According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from Celiac Disease (CD). 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. “Hybridization” techniques, 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.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten and many people sensitive to wheat may still experience digestive problems and bloating. Experiment in see what works best for you. Caution is advised with cereal grains if you have diagnosed with gluen intolerance.

1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.

2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.

3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.

4. Bean Flour: Dried beans, such as navy, pinto and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.

5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.

- See more at: http://www.undergroundhealth.com/modern-wheat-is-the-perfect-chronic-poison-says-expert/#sthash.Qt9i7pjy.dpuf

AGelbert

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Surly,
That is so tragic.  >:( All those people out there with "gluten" digestion problems and a host of other digestive track problems that cause maladsorption, anemia, inflammation AND THEN colon cancer or/and pancreatitis that leads to cancer of the pancreas and liver may be ACTUALLY caused to a great degree by this crappy wheat. 

American wheat and corn is not food. In my household we go out of our way to eat only American (i.e. LOCAL VERMONT) organic EVERYTHING. It isn't just the healthy thing to do; it's a moral imperative. Every nickel the conscience free Big Ag food processing Corporations make is money to buy government tyranny hand in hand with big oil planet killing use of fossil fuels.

Eating organic is not mainly about price or health; it's about human decency.

Leges         Sine    Moribus     Vanae   
Faith,
if it has not works, is dead, being alone.

Surly1

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Surly,
That is so tragic.  >:( All those people out there with "gluten" digestion problems and a host of other digestive track problems that cause maladsorption, anemia, inflammation AND THEN colon cancer or/and pancreatitis that leads to cancer of the pancreas and liver may be ACTUALLY caused to a great degree by this crappy wheat. 

American wheat and corn is not food. In my household we go out of our way to eat only American (i.e. LOCAL VERMONT) organic EVERYTHING. It isn't just the healthy thing to do; it's a moral imperative. Every nickel the conscience free Big Ag food processing Corporations make is money to buy government tyranny hand in hand with big oil planet killing use of fossil fuels.

Eating organic is not mainly about price or health; it's about human decency.

Ahhhhh…

Ever so often, I need a jolt of that ol' time religion.

I could not agree more. All the moer reason gardening is a revolutionary act.

AGelbert

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Old time religion is one of my FAVORITE subjects!  ;D

Look at the way God (not evolution!) designed the fabulous Beaver.

Beavers




Aquatic architects

by Denis Dreves

The dam building ability of beavers is fairly well known, but beavers possess other amazing design features which God has included in their anatomy. Beavers are air-breathing mammals which spend a great deal of time in water. For this reason they need special equipment.

First, the beaver has special valves in its ears and nose. When the beaver dives below the water these valves automatically close so that no water can enter. When the animal resurfaces, the valves reopen and it breathes again.

Perhaps their more amazing piece of equipment is their eyelids. If you have done any diving or snorkelling you will know that water and materials in it can irritate your eyes and wash out natural lubricants. Not only that, but your eyes do not see well under water. That is why snorkellers wear goggles.


Were we original to think up this idea of goggles?


Not really. God designed beavers with ‘built-in’ goggles. Their eyelids are transparent, so they can close their eyes underwater and still see extremely well. Their transparent eyelids give protection to their eyes from water-borne irritants.

God designed beavers with ‘built-in’ goggles.

During winter, beavers must feed on the bark of trees they have cut and stored in the autumn, using their specially designed, self-sharpening front incisors (perhaps one of the beaver’s better known pieces of equipment).




The beavers collect the young trees (usually two to five centimetres (one to two inches) in diameter) for food, cut them to suitable lengths and then transport them, by holding them in their teeth, to their underwater cache, forcing the branches into the mud at the bottom of the pond.

The tail is often held at an angle for accurate steering.  :o

Amazing design

Which brings us to another amazing design feature. To retrieve the stored food in the winter months when ice covers the pond, the beavers may need to chew the sticks underwater. They can do this without water entering their mouths, because they have fur mouth flaps between their front incisors and their rear molar teeth, which are set considerably further back. These two folds of skin, one on each side of the mouth, meet behind the incisors and seal off the rest of the mouth.

The beaver’s large paddle-shaped tail, which has a scale-like skin covering it, is used as a rudder when it swims. This is particularly important when the animal is swimming with a branch in its mouth. The tail must compensate for any uneven drag from the branch, thus the tail is often held at an angle for accurate steering.

https://designeranimals.w...5695/760x570/beaver-2.jpg
A beaver’s home is the world of a master builder. The lodge is built out of sticks, and sealed from the cold with mud (but leaving ventilation holes).

The rear feet of the beaver are large and webbed like a duck’s feet, to give the animal good swimming ability. The two inner claws of each foot have split toenails, which the beaver uses as a comb to groom itself and oil its fur.

Beavers use their smaller, unwebbed front paws to carry mud and other materials, and to dig canals which they use as a means of transporting wood and also as a means of quick escape from predators.

The fur of the beaver must be oiled to prevent water reaching the animal’s skin. The oil is provided from two large oil glands. They are filled with a rich, thick, deep yellow oily liquid, which the beaver spreads on its fur for water-proofing. This, along with its two layers of fur, are so effective that water rarely reaches the skin. A layer of fat beneath the skin gives further protection against the cold.




A beaver can swim submerged for perhaps 800 metres (a half-mile) or more. Most air-breathing creatures would be adversely affected by lack of oxygen to the brain. The beaver has special equipment to compensate for this need. Large lungs and liver allow for the storage of more air and oxygenated blood. In addition, a beaver’s heart beats more slowly when it dives, in order to conserve oxygen, and the blood is restricted to the animal’s extremities while the vital supply to the brain remains normal.



Engineering skills


Beavers construct dams that may be hundreds of metres long. Construction of the dam is done by cutting down trees and shrubs, dragging each piece to the dam-site, and laying them in the water parallel to the stream (end facing up-stream). Almost everything the beavers can find goes into the dam—live wood, dead wood, mud, grass and rocks. When the beaver’s pond floods, mounting pressure on the dam can cause it to break. To prevent this, if there is time, the beaver engineers a spillway to relieve pressure, then fixes it after the water subsides.


Beaver lodges are also the work of a master builder. They are built with sticks, and sealed from the cold with mud. The centre of the roof is not sealed, which allows some ventilation. Access is only from underwater, with more than one entry in case of the need to escape. The beavers can gain direct underwater access to the cache of sticks they have stored under the water when ice covers the pond in winter and this is their only available food.

Truly the beaver is yet another example of the wonderful provision and wise planning of a caring Creator God. Such variety of essential equipment could not have evolved over time by chance and selection. All of the beaver’s equipment must be present and fully functional in the animal from the beginning for it to survive its semiaquatic life-style. 

Leges         Sine    Moribus     Vanae   
Faith,
if it has not works, is dead, being alone.

AGelbert

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Speaking of Gardening as a REVOLUTIONARY act, this idea that started in Australia and is in the USA (not in Vermont yet, unfortunately,  :(  but maybe soon...) is a SUPER idea. Check out:
Crab Apples Free - Public land crab apples on the ocean front property of UMass Boston;D

Yeah, I know, you'll probably tell GO so he can go get a FREE LUNCH!  ::) Well, he is human, I suppose.  ;D

http://www.youtube.com/wa...p;feature=player_embedded

http://www.ripenear.me/

Ripe Near Me helps you find (or get rid of) homegrown fruits and veggies in your hood


By Holly Richmond


http://grist.org/list/rip...and-veggies-in-your-hood/
Leges         Sine    Moribus     Vanae   
Faith,
if it has not works, is dead, being alone.

 

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