Against The Grain

There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption

in humans.

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.

Several studies 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.

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.

People with celiac disease may require long-term supplementation due to extensive gastrointestinal

damage caused by wheat.

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 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.

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."

For over 2000 years, we and our ancestors have been in love with wheat. It all started with the Egyptians,

Pharoh, Jacob, and famine.

The Egyptians discovered that if they grew LOTS of wheat during times of plenty and stored it, when famines rolled into

the country they would not starve to death.

Wheat was easy to grow, easy to store, easy to transport, and could be made into lots and lots of

different food items.

Furthermore, every time you grew wheat, you got a lot more wheat seed for the next crop.

The economic and social value of this miracle food soon spread worldwide, and bread made from wheat became so prevalent that it was referred to as the “staff of life.”

Like rice, wheat could be grown inexpensively, and the poor of every culture since the ancient Egyptians have

come to depend on it to stay alive.

This worked pretty well when the average person only lived to be 25 years old. But in today’s world of longer life spans (78 years being the average in the US), the cumulative negative stress caused by the consistent

consumption of wheat will have a NET NEGATIVE effect on our health.

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 prehistoric genetic configuration.

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.

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.

This modern wheat has many new features nobody told you about, such as there's a new protein in this called

gliadin.

It's not gluten. This is not addressing people with gluten sensitivities and celiac disease. This is about everybody

else, because everybody else is susceptible to the gliadin protein that is an opiate.

This gliadin binds to 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.

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.

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.

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.

Wheat is now responsible for more intolerances than almost any other food in the world. 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 wheat is removed from their diets, most of their symptoms disappear within three to six months.

All that dieticians might know is to replace

something bad, like white enriched products, with something less bad, like whole grains, for an

apparent health benefit – 'Let's eat a whole bunch

of less bad things.'

That’s like taking unfiltered cigarettes and replacing them with filtered cigarettes and saying you should

smoke the filtered cigarettes. That's the logic of conventional nutrition, it's a deeply flawed logic.

A powerful little chemical in wheat known as wheat germ agglutinin (WGA) is largely responsible for many

of wheat's pervasive, and difficult to diagnose, ill effects.

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 tomatoes, peppers,

eggplants, and potatoes), 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.

The protein of wheat is called “gluten.” Any protein, whether it comes from fish, or meat, or nuts, or grains, or soy, is made from molecules called “amino acids.”

Wheat gluten proteins undergo considerable structural change with hybridization.

 Technically, gluten does not exist even in wheat flour, it is produced. Two of the proteins in the starch in wheat flour, glutenin and gliadin, combine with water to form

the complex known as gluten.

 When the proteins are surrounded by water and stretched, they begin to interact and form new bonds between each other, which are both very elastic and

strong.

 When bread dough is kneaded, the protein molecules form elastic sheets of gluten, which trap the gasses

given off by the yeast in the dough, causing it to rise.

 This is the same stuff that holds wallpaper on the wall. For years!

 If you’ve ever taken wallpaper off a wall, you know how tenacious this substance is…

 The protein of wheat gluten has the unique ability to make your intestine permeable, allowing various

components of wheat to gain entry into the bloodstream.

 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.

 Gluten also contains carbohydrates. Some people have difficulty digesting the carbohydrate part of gluten, not the protein part. Research over the years has revealed

the carbohydrate part of gluten is a significant source of the problem in celiac.

 Oat proteins are not the same as those in wheat, barley and rye. Avenin, a protein contained in oats, can trigger

an immune response similar to gluten.

A protein is simply lots and lots of amino acids that are daisy-chained together into rather large and complex

structures.

Amino acids are essential nutrients. The main reason we need to eat protein is to get the amino acids that they

are made from into our bodies.

The stomach is where this job gets done, and the stomach acid is the key player here.

If the stomach acid is strong enough, it breaks the chemical bonds that hold the protein together, releasing

the individual amino acids.

The strength of any acid is measured by something called “pH.”

pH is measured along a scale that goes from 0 to 14.

The lower the pH number, the stronger the acid.

A pH of 7 is considered “neutral.”

The optimal pH of stomach acid is 1.5

In order for the acid in the human stomach to get to a pH of 1.5, it needs 2 major ingredients:

Salt and Calcium

Good old fashioned salt is one of the major and necessary ingredients that the human body needs to

make its stomach acid strong.

If you are on a salt-restricted diet, your stomach acid will be weak.

If your stomach acid is weak, it can’t pull calcium out of your food, and your stomach acid becomes even

weaker.

Once your stomach acid becomes really weak, you get heartburn!

Heartburn is caused by NOT ENOUGH stomach acid—not too much, as your MD has told you.

The insistence by MDs that heartburn (AKA: esophageal reflux; GERD; or Barrett’s esophagus) is caused by too

much stomach acid is as juvenile as thinking that cutting someone’s wrists and letting the blood out of their body

is a way to cure illness.

This is exactly what MDs used to believe! Blood-letting was a common medical practice in the 18th century. It is

what killed our first president, George Washington.

If our stomach acid is too weak, it will have trouble digesting the proteins of wheat, barley, rye and oats.

Even if the stomach acid is strong, there will be trouble digesting these proteins.

What happens next is one of the overlooked causes of most chronic disease. This is a huge medical problem,

and nobody is talking about it.

The function of the small intestine is to absorb the food that we have eaten and deliver it into the blood stream.

Approximately 20 feet long and 1.5 inches in diameter (in an adult male), the small intestine is lined with

millions of structures called “villi.”

They number anywhere from 6,000 – 25,000 per square inch! The villi look like octopus tentacles, and at their

tips they are covered with hundred of “micro-villi.”

The micro-villi grab onto passing food molecules and transport them into the blood stream. Kind of like an

octopus tentacle reaching out and grabbing onto a passing fish.

This is how we absorb nutrients into the body. This is also why our belly gets warm after we eat a meal – the

friction caused by the action of the villi creates heat.

Individual amino acids are handled by the villi with no problem at all, and are transported into the

bloodstream easily.

But the long chains of undigested amino acids (proteins) are a BIG problem.

The villi become damaged from the mechanical action of trying to suck up molecules that are much bigger than

they are used to handling.

An undigested protein in the intestinal tract causes mechanical damage, but it also causes electrical

damage.

Little puffy white clouds in the sky do not create lightning. BIG thunderclouds do.

In the creation of the electrical discharge known as lightning, it is the size of the cloud that matters.

Thunderclouds are thousands of times larger than their non-electrical counterparts. The same thing applies with

an undigested protein…

An intact, undigested protein is thousands of times bigger than a single amino acid. The relatively large size

of the protein gives it an electrical charge.

As a large undigested protein tumbles through the intestinal tract, it acts like a live wire—zapping every

villi and micro-villi that it touches.

The function of the villi is to absorb nutrients into the body. So when we destroy villi by the simple act of

eating wheat, we impede nutrient absorption.

Then we eat some more wheat.

Then we eat some more wheat.

Then we eat some more wheat.

Then we eat some more wheat.

Then we eat some wheat with dessert.

Then we get sick and die. It is really that simple.

All chronic disease is caused by multiple nutrient deficiencies.

Our food DOES NOT CONTAIN all of the 91 essential nutrients that our bodies need in the first place.

Now, to add insult to injury, when we eat 100% organic whole wheat bread, our intestinal tracts become

damaged, and it becomes harder and harder for us to absorb the limited nutrients that are in the food!

If this happens every day, eventually we will end up with multiple nutrient deficiencies—even though we are

eating “3 square meals” a day!

It is only a matter of time until these deficiencies get so big that something breaks. This is how an illness is born.

Then we go to our MD, who gives us a symptom-suppressive synthetic drug to manage the problem.

We feel a little better, but we still have multiple nutrient deficiencies, so a little while later, something else

breaks.

Back we go to the MD for another prescription drug, or unnecessary surgery. This cycle happens again and again

and again…and then we die.

Then our MD chalks it all up to a bad gene.

It is one of history’s greatest ironies that the “staff of life” is one of the worst foods that humans can eat on a

regular basis.

Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of

them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the

unattractive stomach bulges called “wheat bellies.”

Wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key

to dramatic weight loss and optimal health.

For most Americans, every single meal and snack contains foods made with wheat flour. Wheat, by a

considerable margin, is the dominant source of gluten protein in the human diet.

The wheat of today, having been genetically manipulated by agri-business for the last 100 years, is quite a bit different from the wheat of our ancestors.

Wheat has been modified by humans to such a degree that modern strains are unable to survive in the wild

without human support.

It is also possible that it is the lack of minerals and nutrients in the diet that contributes to this problem, as

these deficiencies have become so epidemic that EVERYONE’s stomach acid is weak as a result.

It is also possible that the wheat has always been a problem, but the population just never lived long

enough for the trouble to come to fruition.

The gluten protein contained in wheat, barley, rye, and the protein found in oats, are very dangerous foods to

import into the human body, and we would all be better off to avoid them completely.

Here is a partial list of the foods that contain gluten and oat protein:

BreadPastaCookiesCrackersPie CrustBagelsOatmealGranolaSoupsGravies

This is more or less EVERYTHING that we eat, most of the time! Then we wash it all down with a Coke. This is

why we are all sick all of the time.

Chronic illness is not caused by a bad gene, or a Gypsy curse, nor is it a function of aging.

Chronic disease is caused by chronic nutrient deficiencies. Period!

Nutrient deficiencies are accelerated by the destruction of the intestinal villi. Undigested proteins destroy

intestinal villi.

Therefore the consistent consumption of wheat, barley, rye, and oats leads to the generation of chronic disease.