(Health Secrets) A recent piece from GreenMedInfo.com tells all there is to know about wheat.. It contains a list of over 200 health problems connected to the eating of wheat. At the top of the list is celiac disease, followed by many more not normally associated with gluten intolerance.
Sayer Ji is the author and founder of GreenMedInfo.com. He prefers the term gluten toxicity instead of gluten sensitivity or gluten intolerance, “in order to shift the focus away from the victim back to the aggressor, the gluten itself”.
Sayer Ji’s article lists all the disorders linked to gluten in wheat. They are further hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.
Why the attacks on wheat and other grains?
The heat has been on wheat and other grains for the past few years, and has increased since the publication of Dr. William Davis’ book Wheat Belly. The dramatic rise of celiac disease, a chronic gut inflammation that destroys intestinal villi responsible for absorbing nutrients, has been a major focus. Now that focus is shifting to the recent changes in the genetic structure of wheat, a crude sort of genetic modification that brought forth gliadin, a protein even more sinister than gluten.
The gluten toxicity that brings on Celiac disease and other autoimmune reactions is mostly from gliadin proteins, which damage the intestinal tract.
In addition to Celiac disease, which if undetected leads to malnutrition that creates other diseases, gluten toxicity can result in several other manifestations of poor health, including chronic fatigue and mental disorders.
Lectins, sticky proteins common to all plants for self defense, are a prominent feature of wheat germ agglutinin (WGA). In addition to flattening out intestinal villi and promoting Celiac, they can penetrate gut linings and create leaky gut.
Once lectins get into the blood stream, they can bind to leptin hormone receptors, blocking the leptin sensitivity that lets you know you’ve had enough to eat. The result of this is sluggish metabolism, insulin spikes, obesity and diabetes.
So how did the “staff of life” become a weed of destruction?
Wheat is not the same today as it was in grandma’s time. It has been in the cross hairs of profit hungry corporations that have hybridized it to resist fungus, grow more quickly, and be more pliable for industrial bread baking. 50 years or so ago, wheat contained only five percent gluten. Today, it contains a whopping 50 percent gluten!
The food industry’s concern for production efficiency and its perception of consumer demands has focused on the bottom line, with the usual disregard to the negative health consequences of fellow humans. Today, breads and other baked goods are hastily produced with chemical additives and short cuts that create toxicity.
In the UK, some of Europe, and North America, by adding improvers with the usual toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few short hours.
Agricultural resources sped up the hybridization process for wheat to accommodate the baking industry’s requirements for pliable proteins, leading to the 10-fold increase the gluten content of wheat since that time.
This situation has permeated almost all nations. There are some exceptions; for instance, most of Europe doesn’t permit chemically bleaching flour to produce white bread. They still use sunlight to “bleach” wheat.
Have your cake and eat it too
Are you ready to go Paleo and exclude all grains from your diet? Some of us still prefer not to eat animals, and if the food supply bottom falls out, many aren’t ready and able to kill and skin deer or other animals to survive.
Grains such as rice and dried legumes are easy to hoard and use for survival if the store shelves become empty overnight. The common concern for rice and legumes is phytates or phytic acid, which can block minerals from being absorbed in our bodies.
Overnight soaking, a prerequisite for cooking dry beans, has been known to minimize phytates, or phytic acid. Rice can be soaked overnight as well. The process of cooking itself reduces phytic acid.
Using sprouted wheat flour can ameliorate some of WGA’s toxicity. Baking with sourdough starters instead of normal baker’s yeast can help also, while combining both may be optimum. It appears Whole Foods bakery does this, and maybe Panera Bread too.
Wheat’s gluten toxicity is reduced by sourdough starters properly fermented for 24 hours or more. A University of Alberta Canadian cereal microbiologist, Michael Gaenzle, suggests that sourdough bread, homemade or from a trusted bakery, may be at least a solution for gluten toxicity.
He referred to a study where recovered Celiac patients suffered no consequences from eating fermented (sourdough) wheat bread for two days. Those who ate regularly produced wheat bread did have a relapse.
The demand for continuing at least a partial grain diet safely has inspired one company, Vitamin Research Products to offer a natural supplement called Lectin Lock, which they claim will help reduce WGA gummy lectins.
Chronic health issues may or may not be from WGA toxicity. Katherine Czapp, whose WATF article is linked below, suggests testing for Celiac disease with Enerolab, at https://www.enterolab.com/default.aspx.
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Published with permission from Alignlife. Original article link is here.