Gluten from Modern wheat is harmful!
Gluten from modern wheat is not the same our grandparents ate. Wheat has suffered many genetic modifications in the last century.
Wheat flour food products make up to 60-70% of a supermarket’s products.
There are entire aisles dedicated to wheat flour products.Wheat flour is a cheap powder meant to feed our ever growing population .But, to be able to do that it has been heavily genetically modified in the last few generations.
The wheat we all eat today isn’t the wheat our ancestors used to bake in hard loaves of bread. The proteins in the wheat, gluten, also changed.
Let us understand the alterations wheat suffered over time:
Norman Borlaug, which was awarded the Nobel Peace Prize, between 1950-60 created a semi-dwarf species of wheat. He also improved fertilizers and pesticides used.This new species of wheat became resistant to plagues, pesticides and insects.Now wheat doesn’t exceed the height of 45 cm, a century now it reached the height of 1.5m.
The first known species of cultivated wheat (EINKORN) had 14 chromosomes.
The actual wheat cultivated for mass production has 42 chromosomes.
The difference in chromosomes was done naturally by mixing different species with wheat over thousands of years.
But, in the last 60 years wheat was modified more than in the thousands of years of recorded history by genetically engineering it to resist heat, drought and plagues. The gluten was also modified.
Scientists wrongly believe that the created species will be tolerated the same by the body as it is made from wheat.
But, analysis shows that 95% of wheat’s proteins are the same as the hybrid’s “parents”, 5% percent are actually unique.
The most affected are the gluten proteins from wheat,which suffered the most changes.
What is gluten?
Gluten is a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.
So, what?! You may say.
The current species of wheat “triticum aestivum” present a vastly greater gluten proteins associated with celiac disease.
An experiment done by William Davis:
William Davis, proved that modern wheat has a greater impact on the glucose in the blood than an old species of wheat “einkorn”.
He states in his book that he started at 84 mg/dl blood glucose levels with einkorn wheat and went up to 110 mg/dl after ingesting 120 grams of bread,with no evident negative effects.
Whereas ,the next day,with integral wheat flour made bread he went from 84 mg/dl to 167 mg/dl with evident signs of nausea at the limit to vomiting,stomach cramps and evident problems with focus the next day.
It is important to know that the medic has a high sensibility to wheat and these symptoms are not so severe to the rest of us without gluten intolerance,but that doesn’t mean we are unaffected.
What does gluten in modern wheat do?
Modern wheat is known to produce drug like effects on the brain, food addiction and fake hunger. (mainly due to the simple carb structure with lack of fiber that raises insulin fast).National Institutes of Health researchers showed that gluten-derived polypeptides can cross into the brain and bind to the brain’s opiate receptors.” This is a super drug in that it can solicit a mild euphoria, which is what creates an addiction”
What is celiac disease?
When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, they promote nutrient absorption. When our villi get damaged, nutrients are not absorbed properly into our body.
The only treatment currently for celiac disease is a strict, gluten-free diet. Most patients report symptom improvement within a few weeks, although intestinal healing may take several years.
Long term effects of gluten intolerance and eating anyway leads to:
Iron deficiency anemia
Early onset osteoporosis
Vitamin and mineral deficiencies
Central and peripheral nervous system disorders
Pancreatic insufficiency,Gall bladder malfunction
Neurological manifestations, including ataxia, epileptic seizures, dementia, migraine, neuropathy, myopathy and multifocal leucoencephalopathy
Should you try not eating wheat?
Try it for 2-3 weeks!You will see an improvement in your overall health that will convince you to not eat it again.
You will thank yourself later for removing this harmful food from your diet and for losing a couple of extra pounds by doing this.
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