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Wheat Article

     

"Wheat is among the most destructive ingredients in the modern diet, worse than sugar, worse than HFCS, worse than any fat. What other common food can result in such an extensive list of diseases even death?"   Life Extension

   

The major problem with Wheat is IMO NOT gluten (a problem) but the unfermented newly created Toxic Dwarf Wheat Hybrid species coupled with Monsanto's Roundup glyphosate herbicide sprayed right before harvest.

      

"In 1944 Borlaug, trained as a plant pathologist, left the U.S. for Mexico to fight stem rust, a fungus that infects wheat, at the invitation of the Rockefeller Foundation, among others. He and his colleagues spent the next decade crossing thousands of strains of wheat from across the globe, ultimately developing a high-yielding, disease resistant variety. Unfortunately, it couldn't stand, heavy with grain. So Borlaug crossed it again with Japanese dwarf wheat to produce a so-called semidwarf wheat,"   Scientific American   Note this LABORIOUS process involving hundreds of species of wheat was IMO DESIGNED (indirectly by Rockefeller) to give us a GMO like toxic "food" a MAJOR food into our Diet and the diets of the WORLD.

     

Dwarf Wheat Hybrid species a Political Depopulation "Food"   See Depopulation Protocol

Prince Philip Wants to Cull Human Population

“In the event that I am reincarnated, I would like to return as a deadly virus, in order to contribute something to solve overpopulation.”   Prince Philip 1988   note with modern bio-weapons we do not need the Prince's decrepit body or spirit; the world's bio-weapons labs and "food" labs are churning out MANY deadly viruses and toxic "foods"/year

    

“So, if only one protein could incite an adverse reaction, what would 23,000 different proteins do when presented to the body for processing simultaneously? And what if many of these wheat proteins were disulfide-bonded proteins, that is, “glued” together (Remember, gluten is the Latin word for glue) with the same, sturdy sulfur-based bonds found in human hair and vulcanized rubber – (think bowling ball plastic tough!) – which is to say, impossible for our digestive system to break down fully?* What would happen is that many of these proteins would pass through our intestinal tract, made more permeable by the dual effects of gliadin (zonulin up-reguation) and wheat lectin (the invisible thorn), hence “opening pandora’s bread box” of autoimmunity and systemic inflammation.”   Wheat Contains Not One, But 23K Potentially Harmful Proteins      

“Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.”    Weston A. Price Foundation

"Two groups with insulin resistance were fed identical diets except one group got their carbs from wheat, oats and potatoes; the other from rye. After twelve weeks fat biopsies showed in the wheat group sixty-two genes that promote inflammation, produce stress molecules and hormones that promote insulin resistance and obesity were "turned on"; in the rye group seventy-one genes that improve insulin function and prevent cell death were 'turned on."    Doctor Mark Hyman MD

"This modern wheat is very difficult to digest and directly toxic to many people. We have to go back to the origins of agriculture to understand why this is happening." Grindstonebakery

According to research by Doctor Abram Hoffer, a psychiatrist with a lifetime of work and practice in the field of mental health, many people with schizophrenia have low blood sugar (hypoglycemia) and allergies. The most common food allergies found in individuals with schizophrenia are sugars, dairy products and wheat. Hoffer believes orthomolecular treatment is effective in 80 per cent or more of schizophrenia patients and is the best treatment developed so far. An orthomolecular approach to treating schizophrenia looks at a person's individual biochemistry, nutrient deficiency, and diet, as well as allergies and toxins.

"Gluten can cause so many problems (55 Known) it would be hard to list them. These include many neurological and psychiatric diseases such as anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy. Gluten has also been linked to autism."   Doctor Mark Hyman MD

“Eat more healthy whole grains.” This is truly one of the biggest blunders ever made in diet and in health for us non-ruminants. We’ve largely conquered tuberculosis and measles, but we embrace the practice of consuming the seeds of grasses. …This explains why, for example, wheat germ agglutinin (in wheat, rye, barley, and a small quantity in rice) is 100% indigestible, passing from mouth, through the gastrointestinal tract, and out the anus untouched by human digestion (though doing plenty of damage in the process of coursing through, as well as the destruction wrought by the microgram quantities absorbed into the bloodstream). It also explains why the gliadin protein (of wheat, rye, barley, and probably the zein of corn) can remain intact and initiate the diseases of autoimmunity, such as rheumatoid arthritis and multiple sclerosis.”   What Do Measles, Tuberculosis, and Grains Have in Common?

      

Why Eating Wheat and GMOs Will Destroy Your Health

     

Quinoa Pizza Crust

Makes 1 pizza

  • ¾ cup quinoa
  • ½ teaspoon sea salt flakes
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • ¼ cup grated vegan cheese
  • 1 tablespoon olive oil

Love Pizza, I do. You should KNOW you cannot eat commercial wheat. Here is one alternative to wheat.

Follow this example to eating GOOD FOOD. Simply substitute a good salubrious ingredient for a bad or questionable ingredient. Make all compound meals with ALL SALUBRIOUS ingredients. With a little thought and experimentation you can pretty much as you wish.

   

Wheat is a NEW Food

Many nutrition professionals advise staying away from ALL grains

Humankind developed wheat, grass seed (See Food Allergies Protocol) only 10,000 or so years ago. Our bodies have not yet evolved into full acceptance of wheat as a food. For many of us wheat and its gluten (See Gluten Protocol) in our intestinal tract is attacked by our white blood cells because it has been identified as a non-food foreign invader. The wheat used in most of US bread products is a wheat developed only 60 years ago; it has proved highly destructive of our health.

About 10% of us have major problems digesting gluten (See Gluten Protocol) that is contained in large amounts in most wheat and wheat products, especially breads, rolls and other soft products. Many professionals think we ALL have some problems with gluten and other wheat components even though we may not have overt symptoms of these problems. 

As Doctor William Davis says in the following video modern wheat is not at all like the wheat of 70 years ago. The dwarf wheat hybrid for dough and high yield contains the deadly protein Gliadin. Gliadin is an opioid like substance that causes overeating. Doctor Davis says eating gliadin can cause you to eat an extra 500 calories per day.

Modern wheat a "perfect, chronic poison," doctor says

Wheat - Not a functional food

      

NUMEROUS and Serious Problems with Wheat

"A wide range of investigation has occurred over the past decade revealing the problem with the alcohol soluble protein component of wheat known as gliadin, the sugar-binding protein known as lectin (Wheat Germ Agglutinin), the exorphin known as gliadomorphin, and the excitotoxic potentials of high levels of aspartic and glutamic acid found in wheat. Add to these the anti-nutrients found in grains such as phytates, enzyme inhibitors, etc. and you have a substance which we may more appropriately consider the farthest thing from wholesome. The remainder of this article will demonstrate the following adverse effects of wheat on both celiac and non-celiac populations: 1) wheat causes damage to the intestines 2) wheat causes intestinal permeability 3) wheat has pharmacologically active properties 4) wheat causes damage that is "out of the intestine" affecting distant organs 5) wheat induces molecular mimicry 6) wheat contains high concentrations of excitoxins.”   Dark Side of Wheat

“The process is aided and abetted, of course, by the sugar and simple starches that are invariably present in baked goods. So when you're coming down, you'll have a craving for the thing that gets you high--something sugary and starchy, like a donut. If all that sugar and starch did was to make you fat, that wouldn't be too bad. But the addictive nature of gluten means that you can't help yourself from eating more and more. Making it even harder is the fact that most people don't even know they're fighting a real addiction.”     What's Wrong with Wheat?

  • Wheat Germ Agglutinin  see below

  • anemia  iron loss from intestinal bleeding from wheat abrasion

  • Anxiety

  • Arthritis  wheat induced inflammation in your joints

  • Autoimmune problems leaky gut induced

  • C-Reactive Protein  a marker of the inflammation ongoing with wheat consumption

  • Celiac Disease severe gluten/wheat intolerance

  • Colitis  gluten/wheat induced inflamed colon

  • Death  Celiac Disease induced

  • Dementia

  • Depression  sympathetic wheat induced inflammation of the brain

  • Dermatitis incomplete wheat digestion products in your blood

  • Eczema incomplete wheat digestion products in your blood

  • Encephalitis Celiac Disease induced sympathetic wheat induced inflammation of the brain

  • Epilepsy

  • Esophageal Reflux wheat weakened esophagus

  • Fatigue wheat induced digestive failure to extract nutrients

  • Fibromyalgia  poor digestion induced lack of food energy 

  • Gliadin   Toxin contained in Wheat

  • Gluten 30% of us are allergic

  • High Blood Sugar  too rapid a conversion of white flour to glucose

  • IBS diarrhea and constipation caused by intestine damage

  • Inflammation  many mechanisms wheat induced

  • Insulin over production too rapid a conversion of white flour to glucose

  • Intestinal Damage  from gluten abrasion

  • Intestinal Pain  from gluten abrasion

  • LDL over production to clean up inflammation damage

  • Lectin   Toxin contained in Wheat

  • Lupus

  • Migraines sympathetic wheat induced inflammation of the brain

  • Mood Swings

  • Neuropathy many mechanisms wheat induced

  • Osteoporosis many mechanisms wheat induced

  • Rheumatoid Arthritis  wheat induced inflammation

  • Schizophrenia  In vulnerable individuals

  • Horrific Health Problem Generating Food

  • Triglycerides in excess  too rapid a conversion of white flour to glucose

     

The major problem with Wheat is NOT gluten (a problem) but the newly created Dwarf Wheat Hybrid Species

"In 1944 Borlaug, trained as a plant pathologist, left the U.S. for Mexico to fight stem rust, a fungus that infects wheat, at the invitation of the Rockefeller Foundation, among others. He and his colleagues spent the next decade crossing thousands of strains of wheat from across the globe, ultimately developing a high-yielding, disease resistant variety. Unfortunately, it couldn't stand, heavy with grain. So Borlaug crossed it again with Japanese dwarf wheat to produce a so-called semidwarf wheat,"    Scientific American   Note this LABORIOUS process involving thousands of species of wheat was DESIGNED to give us a GMO like toxic "food" a MAJOR food into our Diet and the diets of the WORLD.

IMO you must totally eliminate the newly created Dwarf Wheat Hybrid species from your diet and life. Once you have done this other grain species will appear more attractive to you just on the basis of their gluten content. This is what I have done; I now eat mostly seeds and make flours from buckwheat and several other seeds.

    

Try Eliminating Wheat for a Few Months

There are many tens of millions of us, perhaps MOST of us, who are sensitive to wheat in one fashion or another to one degree or another but we remain unaware of our condition. This was my case for MANY years. Once I gave going without wheat and most gluten a try I was so pleased with the results I rarely eat wheat anymore.

    

Wheat Often a Problem for Children with ADHD/ADD/Autism/Depression

"Partially digested dairy and wheat particles are found in the urine of severely depressed patients as well as children with autism and ADHD. I have treated autistic children who started to speak simply after going on a gluten and casein free diet" Doctor Mark Hyman MD

"Gluten can cause so many problems (55 Known) it would be hard to list them. These include many neurological and psychiatric diseases such as anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy. Gluten has also been linked to autism."    Doctor Mark Hyman MD

IMO if your child is having any of these problems try eliminating ALL wheat/gluten for many months. Many have seen good results.

    

Wheat is often Associated with Detoxification Problems

If you are having any detoxification problems, which may present in numerous ways including immune and auto-immune problems, autism and all the attention deficit problems, dementia and MANY others; IMO seriously consider giving up ALL wheat for a few months to see if it helps. Very often just eliminating dairy (See Dairy Protocol), wheat, sugar (See Sugar Protocol)  and gluten (See Gluten Protocol) will make a HUGE difference. The gluten abrades your intestine wall (allowing undigested dairy into your blood stream). All havoc then ensues.

  

 Gliadin and Agglutinin

"In 1944 Borlaug, trained as a plant pathologist, left the U.S. for Mexico to fight stem rust, a fungus that infects wheat, at the invitation of the Rockefeller Foundation, among others. He and his colleagues spent the next decade crossing thousands of strains of wheat from across the globe, ultimately developing a high-yielding, disease resistant variety. Unfortunately, it couldn't stand, heavy with grain. So Borlaug crossed it again with Japanese dwarf wheat to produce a so-called semidwarf wheat,"   Scientific American   Note this LABORIOUS process involving thousands of species of wheat was DESIGNED to give us a GMO like toxic "food" a MAJOR food into our Diet and the diets of the WORLD.

The point is that 'wheat germ agglutinin’ (WGA), even in small quantities, could have profoundly adverse effects, given suitable conditions. Ironically, WGA  is exceptionally small, at 36 kilodaltons (approximately the mass of 36,000 hydrogen atoms) and it can pass through the cell membranes of the intestine with ease. The intestines will allow passage of molecules up to 1,000 kilodaltons in size. Moreover, one wheat kernel contains 16.7 trillion individual molecules of WGA, with each molecule of WGA having four N-Acetylglucosamine binding sites. The disruptive and damaging effects of whole wheat bread consumption are formidable in someone whose protective mucosal barrier has been compromised by something as simple as Non-Steroidal Anti-Inflammatory Drug (NSAID) use, or a recent viral or bacterial infection. The common consumption of both wheat and NSAIDs may suggest the frequency of the WGA vicious cycle. Anti-inflammatory medications, such as ibuprofen and aspirin, increase intestinal permeability and may cause absorption of even larger than normal quantities of pro-inflammatory WGA. Conversely, the inflammation caused by the absorption of WGA lectin is the very reason there is a great need for the inflammation-reducing effects of NSAIDs."   The Critical Role of Wheat Lectin in Human Disease

Wheat Germ Agglutinin (WGA). can pass through the blood brain barrier (BBB) through a process called ‘adsorptive endocytosis’ ... WGA may attach to the protective coating on the nerves known as the myelin sheath and is capable of inhibiting nerve growth factor which is important for the growth, maintenance, and survival of certain target neurons. WGA binds to N-Acetylglucosamine which is believed to function as an atypical neurotransmitter functioning in nocioceptive (pain) pathways.”     Biological Psychiatry March 1984;19(3):385-99

“Gliadin is the primary immunotoxic protein found in wheat gluten and is among the most damaging to your health.  Gliadin gives wheat bread its doughy texture and is capable of increasing the production of the intestinal protein zonulin, which in turn opens up gaps in the normally tight junctures between intestinal cells (enterocytes). In celiac disease the body will make antibodies to gliadin after it is digested by the intestinal enzyme tissue transglutaminase, resulting in severe autoimmune damage to the delicate, absorptive surfaces of the intestines. It does not, however, require full blown celiac disease to suffer from the adverse effects of this protein. In fact, it is likely that our intolerance to gliadin and related wheat proteins is a species-specific intolerance, applicable to all humans, with the difference being a matter of the degree to which it causes harm.”    Eating This Can "Tear Holes" in Your Gut

“There is all this blather about Gluten when the Gliadin (rarely if never tested for) is the culprit in many cases.  Gliadin is the protein.  Because Gliadin and Gluten are a polymer, the difference is like that between a steel I-beam (Gliadin) and the rivets (Gluten) that hold it together.  Just because Junior doesn’t respond with IgE and balloon up like a beach ball with anaphylaxis doesn’t mean there is not an immune component involved in a reaction to foods.”   Patrick Jordan

As Doctor William Davis says in the following video modern wheat is not at all like the wheat of 70 years ago. The dwarf wheat hybrid for dough and high yield contains the deadly protein Gliadin. Gliadin is an opioid like substance that causes overeating. Doctor Davis says eating gliadin can cause you to eat an extra 500 calories per day. Patrick Jordan shows us how gliadin causes an immune reaction. None of this recommends modern wheat as a food.

Modern wheat a "perfect, chronic poison," doctor says

     

Continuation of  Wheat Protocol (See Wheat Protocol Continuation)

 

 

 

This site was last updated on: 20 April 2017 09:27 AM

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