Organic wheat is wheat with lipstick and still poison
Dr. William Davis, a preventative cardiologist states:
“Wheat is not the same as it was 50 years ago. It is 2 ½ feet shorter. The stockier plant can support a much heavier seed bed, and it grows much faster. It is not genetically modified; when a plant is genetically modified a gene is inserted or deleted. What has been done, is that the plant has been hybridized and crossbred to make it resistant to drought, fungi; and vastly increase the yield per acre. Agricultural geneticists have shown that wheat proteins undergo structural change with hybridization, and that the hybrid contains proteins that are found in neither parent plant. Thousands of “Frankengrains” have been created over the past 50 years, using extreme techniques, and their safety for human consumption has never been tested or questioned.
These extreme techniques include: generating new strains that involve processes such as: gamma irradiation, and using toxins such as azide (which is a deadly poison). You cannot avoid these strains by only eating organic whole wheat. This is because the organic plant is the same as the non-organic plants. It’s almost as if we’ve put lipstick on this thing and called it organic and therefore good. The truth is that it is hardly any better at all.
There is no question that whole wheat flour is better than white flour. However, that is like saying filtered cigarettes are better than non-filtered cigarettes. Taking something bad and replacing it with something less bad is still not good. Wheat makes us fat because it contains amylopectin A which is more efficiently converted to blood sugar than any other carbohydrate including table sugar. Two slices of whole wheat bread increase blood sugar to a higher level than a candy bar does! This spikes our insulin levels, and creates inflammation all over the body. Then your blood sugar dramatically drops in about 2 hours and you feel shaky, your brain is foggy, and you are starving. Then you reach for more
carbohydrates. This cycle repeats itself throughout the day. If you eliminate wheat from your diet, you are no longer hungry between meals, you have stopped the insulin spiking cycle, have cut out the appetite stimulant, and you lose weight very quickly. I have seen this with thousands of patients.
Wheat can trigger effects that you do not perceive. Small LDL (low density lipoportein) particles form when you’re eating lots of carbohydrates, and they are responsible for atherosclerotic plaquing, this in turn triggers heart disease and stroke. Even if you are a slender, vigorous, healthy person you are still triggering the formation of small LDL particles. Carbohydrates increase your blood sugar, which causes a process called glycation. This is the glucose modification of proteins. If I glycate the proteins in my eyes, I get cataracts. If I glycate the cartilage in my knees and hips I get arthritis. If I glycate the small LDL, I’m prone to atherosclerosis. By eating fair trade organically grown whole wheat bread that sounds so healthy you are repeatedly triggering high blood sugar and will wind up with more visceral fat. This is not just what I call the wheat belly/muffin top that is flopping up over the belt, it is also the fat around your internal organs. As visceral fat accumulates, your risk increases with diabetes, and heart disease.
Wheat is addictive: National Institutes of Health researchers showed that gluten derived polypeptides can cross the blood brain barrier and bind to opiate receptors in the brain. The new hybridized wheat has a much higher level of gluten in it than its original form. When you eat wheat you get a mild euphoria because of this. People can experience some difficult withdrawal symptoms for about 5 days when getting off wheat. Once you overcome the addiction to wheat your cravings subside, your calorie intake decreases, and your alertness and overall health improve.
NIH research shows that wheat stimulates appetite. It is no wonder that Americans are becoming fat from eating wheat.
Solutions to this would be to go back to using the heritage forms of wheat before they were hybridized, and restore it to its original organic form. For now just not eating wheat whether you are gluten sensitive or not.”
many thanks…:)
I don’t have a diagnosis of celiac disease, chrones disease, or IBS. I can tell you that after a wheat filled meal (whole wheat, full grain wheat, bread, pasta, matzoh — any wheat) I get sleepy tired, and the next day, my shoulders ache — feeling like sand is in the joints, my fingers and wrists are swollen, my lower back aches like I have ripped a disc, my knees hurt and are swollen and weak, and I can barely move. Even my ankles are affected, and under ‘normal wheat free’ circumstances, I do not have ankle or shoulder pain. My abdomen inflates like I swallowed a watermelon balloon. My ears hurt, and they get extra waxy. I have replicated this “in vivo” experiment enough times to validate the “factuality and inevitability” of serious body pain after wheat ingestion. If I don’t have more wheat, the pain lasts about 3 days. Before I made the wheat connection, I would get cortisone injections in my back and shoulders. I do have arthritis, spondylosis and stenosis which comes with their own pain, but this pain has become manageable through various techniques (if I don’t do something physically stupid). NOTHING I HAVE TRIED has managed “Wheat Pain” or made “Wheat Pain” go away. Wheat is a pervasive commodity that can act as a filler in almost any food. Sugar Free — Fat Free Red Vines candy has wheat. Vegan foods have wheat. Beer can have wheat.
My daughter bloats up from wheat, and gets congested with phlegm in her throat and blockage in her ears. She lost major weight, and her perennial stuffy nose without bread. She had described herself as a “bread addict.” Neither me or my children has “tested positive” on a hospital-given allergy test for “wheat.” We were told, “off the record” that we may have a wheat sensitivity–which would not show up as “allergy.”
So, my next question was “How much wheat can I tolerate?” Is a tortilla enough? Is a slice of cheese-free pizza too much? Is Lavash or Ezekiel bread safe?
I can tolerate about three wheat tortillas or about half of a wheat Pita, without suffering major side effects the next day. I may have symptoms, but they are under the pain threshold.
My conclusion? My life is much better without wheat consumption. It is “Gluten Free for ME”
This is fascinating. I am digging into health lately in many ways. For myself, and hopefully for my family in a gentle way. I like to stick to easy healthful food, which has led me to stick to wheat for myself and my family. But this article is very thought provoking. I may experiment with going wheat-free myself for a stretch and see how I feel. Wondering what are my alternative sources of B vitamins? i know, I know, there are surely plenty out there. I’ll just have to think outside the American culture box.
Thank you for a very thoughtful article on wheat.