Wheat isn’t Wheat anymore

Nearly all of this modification occured after 1950, meaning that the flour used by our grandparents was for all intents and purposes, the same as flour ground by primitive tools in prior centuries.

Einkorn and emmer wheat the ancient grains still survived but they are being cultivated with renewed interest by a handful of dedicated farmers. Taste is reported to be much more appealing, and these grains are suggested to be free of virtuallly all of modern wheat’s desease-causing effects.

Thousands of genetic manipulations separate today’s wheat from its ancestors. We have created strains so unnatural that they literally can’t survive without human interventino and maintenance.

Dwarf or semi-dwarf wheat accounts for approximately ninety percent of the world’s wheat crops. These tiny strains were areated to increase yield, with the noble intention of producing more disease-resistant and durable wheat to feed starving nations. Species were bred with thier parents and other “related” strains to achieve short stalks, which don’t break under the heavy laod of their huge (thanks to heavy nitrogen fertilizing) seed head.

Modern testing shows that gluten, the primary “ingredient”in wheat which our bodies reat to, is highly increased in modern, modified strains. Hybridiztion produces new proteins, brank-new molecules which neither parent plant contained. In addtion, genes responsible for gluten are increased

A breakdown of Wheat

Seventy-five percent of the complex carbohydreates in wheat are amylopectin, branching chains of glucose which our bodies readily convert into sugar. While these chains are certainly found in other foods, wheat contains the type of amylopectin most readily converted into sugar, thus delivering the highest blood-sugar spike.

These compounds (properly called amylopectin A) raise blood sugar even higher and faster than the much-vilified simple sugars we’ve all been warned for years to avoid. In the simplest terms, the so-called “healthy complex carbs” of modern wheat are worse for blood sugar levels than almost any other type of sugar or carbohydrate.

Our modern wheat raises and sustains blood sugar faster and higher than any other carb. Sugars trigger the release of insulin. Excess insulin causes the body to store fat in its cells, rather than burning it up for energy.

The two types of fat (based on body location) most commonly associated with increased insulin levels are belly and organ deposits.These fats are among the most dangerous when it comes to mortalityand chronic disease.

The cycle perpetuates itself because the fats within these deposits are usually insulin resistant, meaning that more insulin is needed to trigger thier release. The larger these fat deposits become, the more they trigger the body’s inflammatory response, which, in turn, triggers chronic disease such as cancer.

cravings for more carbs such as wheat. Wheat also affects the brain in a manner not unlike morphine, making us happy, although that happiness is followed by a familiar, hungry crash.

Dr. Davis points out that highly modified wheat and modified crops in general, are highly profitable. They often work with a single fertilizer - often a brand- name, patented fertilizer- in order to survive pest attacks.

Modern wheat is only 10% to 15% protein, but up to 80% of the protein in wheat is gluten. Since gluten gives wheat its versatile baking possibilities. geneticists have produced strains with much higher levels of gluten than were ever present in nature, thereby raising the very substance which triggers such a negative allergic response in sensitive individuals and those with celiac disease.

There is more to wheat than this substance, including a host of proteins, carbohydrates and other compounds which are present in modern wheat in much higher levels and genetically different forms than old-school wheat. Humtan response to these substances is varied; some people react violently while others show no immediate effects whatsoever.

Today ’s Wheat

Genetic modification and hybridization have resulted in wheat with innumerable genetic differences. The effects of these modified genes are largely unknown.

Genetically modified crops have been shown to negatively affect livestock.

While we are told that whole grains are part of a healthy diet, they behave in the body harmfully as simple sugars, quickly raising blood sugar and insulin levels, storing excess fat and eventaully causing or contributing to virtually all chronic disease.

Going wheat-free has been shown to have hugely beneficial results health and obesity, yet these studies are largely ignored by popular medicine.

Modern wheat has been engineered to contain substantially more allegy-provoking proteins than its more natural ancestors.

In addition to being modified to increase gluten, many companies add enzymes to flour to increase its baking versatility. Soy flour is another common additive. As a result, today’s wheat products contain many untested and unique compounds not found anywhere else, compounds that would not exist without human intervention.

Wheat’s effects on your body and mind

As your body is digesting wheat, the gluten in wheat itself is broken down into many different compounds, one of which is a particular set of polypeptides. These polypeptides have the unique ability to penetrate the membrane which seperates the brain from the blood.

Certain compounds in different things we eat affect the brain, and so this membrane exists to help keep us in balance. Digested wheat can easily penetrate this membrane, and when it does, it goes straight for our morphine receptor. This is the very same area of the brain targeted by opiate drugs, including heroin.

group of scientists called these polypeptides “ exorphins.“ You’ve probably heard of endorphins- the body’s natural-high chemicals created byt a hard workout. Exorphins are similar compounds created by external stimulus.

Wheat is also unique in its ablility to create and sustain fat around our internal organs (called visceral fat), including the intestines, kidneys, liver, pancreas and even the heart. Wheat is also exceptional at producing this same type of fat around the midsection, for reasons which continue to elude medical science.

Belly fat is deadly in a way that other types of fat are not. Far in this area of the body triggers the body’s inflammatory response, which floods the body with chemicals contributing to a host of chronic disease. Worse, one of the effects of belly fat is a craving for more food, specifically wheat products.

Wheat is so harmful because of its effects on blood sugar. Wheat is converted to sugar, which triggers the pancreas to produce insulin. Higher levels of sugar produce higher levels of insulin, which trigger the storage of fat, rather than the burning of that fat for energy. This cycle is difficult to break and can very quickly lead to high blood sugar, obesity and diabetes.

With the exception of cases in which a true hormone imbalace is to blame, many of the man - breasts you see on the street can be traced back to wheat. Belly fat is a production ground for estrogen. Increased estrogen stimulates men to grow breast tissue.

Celiac Disease is intolerance to wheat gluten. The lining of a celiac sufferer’s intestines breaks down upon exposure to wheat gluten, leading to severe digestive upset, an inablity to absorb key nutrients. internal bleeding and the introduction of substances into the body which are naturally intended to remain in the intestines.

The introduction of these substances into the rest of the body is responsible for an amazing variety of wheat-related disorders. Emotional and mental illness, skin rashes, liver disease, diabetes, autoimmune diseases, neurological conditions and severe nutritional deficiencies are just a few of the issues created by specific wheat substances perforating the intestinal lining.

Although not usually associated with celiac disease or wheat intolerance in general, acid reflux and irritable bowel syndrome have both shown marked improvement on a wheat-free diet.

Eliminating Wheat

Eliminating all wheat from your diet can seems scary and intimidating at first. After all, it’ incredibly pervasive- nearly every meal and snack we consume contains wheat. Dr. Davis maintains that it can be done and once you make the initial break, the health benifits you’ll enjoy will make you very happy you did

what you replace your wheat with is essential. if you cut out wheat but eat junk to fill the gap, you won’t see many benefits. Instead, Dr.Davis recommends increasing your consumption of real, whole foods. these foods will not leave you feeling deprived, but will actually leave you more satisfied than if you had filled up on junk

Fiber is a common worry, but an unfounded one. When you eliminate wheat, you will naturally eat more vegetables to fill the calories gap. This will give you all the fiber you need.

Wheat cravings disappear sometime around the third day of a wheat free life. Once you get past this initial craving period, going wheat-free becomes much easier.

Load up on all vegitables. You may want to consult some vegetarian cookbooks or websites to remind yourself just how versatile vegetables can be.

Try some fruits, but don’t overdo it-because of their high sugar content, alsmost all fruits are best in moderation only. Look for berries first, and restrict bananas, mangoes and pineapples.

Raw nuts make a wonderful snack and reduce LDL cholestrol levels. Dr.Davis asserts that you can’t eat too many.

Healthy oils are your friends. Use them generously. Olive oil is a familiar healthy oil, but coconut, avocado and even cocoa butter are all healthy alternatives.

Have a steaks! Dr. Davis asserts that the meat and eggs we’ve feared for so long are actually just fine: it’s only when their saturated fats are combined with carbohydrates that negative health effects can occur. Purchase grass-fed and organic whenever possible and listen to your body ; it will tell you when it’s hungry and what it wants.