By January 9, 2013 57 Comments Read More →

Why 80 Percent of People Worldwide Will Soon Stop Eating Wheat

Natasha Longo, Prevent Disease
Waking Times

The future of wheat is certain, and it’s toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?

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 prehistorical genetic configuration. 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.

The Nutrional Value of Wheat is Practically Non-Existent In Its Current Form

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. 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.

Some experts claim if you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive. This is again a falsity promoted by the wheat industry since 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.

Dr. Marcia Alvarez who specializes in nutritional programs for obese patients says that 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.” Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world. “In my practice of over two decades, we have documented that 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 we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added. Dr. Alvarez estimates that between the coming influx of genetically modified (GM) strains of wheat and the current tendency of wheat elimination in societies, that a trend is emerging in the next 20 years that will likely see 80% of people cease their consumption of wheat from any form.

Genetic Modification

The GM wheat currently being tested for approval for production in Canada is a new variety of hard red spring wheat which has been genetically engineered to be tolerant to glyphosate, the active ingredient in Monsanto’s herbicide Roundup. Monsanto Canada Inc. requested the approval of GE wheat from Health Canada in July 2002 and for the Canadian Food Inspection Agency (CFIA) in December 2002.

In July 2009, the most hated company in the world Monsanto, announced new research into GM wheat and industry groups kicked their promotion of GM wheat into high gear. “Widespread farmer and consumer resistance defeated GM wheat in 2004 and this global rejection remains strong, as demonstrated by today’s statement,” said Lucy Sharratt, Coordinator of the Canadian Biotechnology Action Network.

There are now even claims by researchers in Australia have developed a form of salt-tolerant wheat that will allow farmers to grow crops in soil with high salinity. They created the new form of wheat by crossing a modern strain with an ancient species, and the researchers believe this new super-wheat will allow farmers to grow more food crops on land previously thought to be off limits to agriculture. Critics suggest that new strains will be foreign to current ecological systems and will be unsustainable without massive chemical intervention.

Industry claims that the introduction of GM wheat will lead to a reduction in herbicide use, a claim that has been made prior to the introduction of other herbicide tolerant (HT) crops such as Roundup Ready (RR) soybeans, canola and corn. These claims have been contradicted by US government statistics that show that GM HT crops such as RR crops use more pesticides than conventional crops. These state GM crops can receive as much as 30 percent more herbicide than non-GM crops. Not only do GM crops use more pesticides but they also force the farmer to purchase one single brand of herbicide, in this case Monsanto brand Roundup.

If introduced, GE wheat will enter farmers’ rotations along with the already HT canola and soybeans. This compounds the issue of superweeds as each crop sown would be HT, so any seed that fell from the crop before harvest would pose a threat of becoming an uncontrollable weed, or contained by using increasingly toxic herbicides. How can we believe that pesticide use will decrease with GE wheat?

These developments are also taking place in the United States which is the third largest wheat producer in the world. Fertilizers, herbicides, fungicides, and growth regulators are all becoming more chemically potent and their frequency of application continues to increase every 5 years. American scientists are currently developing GM strains of wheat conferring resistance to fungal diseases. Wheat is becoming such a transmutated grain, that it someday may not even be called wheat.

Health Effects

A powerful little chemical in wheat known as ‘wheat germ agglutinin’ (WGA) which is largely responsible for many of wheat’s pervasive, and difficult to diagnose, ill effects. Researchers are now discovering that WGA in modern wheat is very different from ancient strains. 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 tomato and potato, 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.

Dr. William Davis has documented several hundred clinical studies on the adverse effects of wheat. These are studies that 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. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans.

The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that 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. Dr. Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointenstinal damage caused by wheat.

People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). In these people, 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, in my view, 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.

According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from 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.

Author and preventive cardiologist William Davis, MD, wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity. “It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis, “In my view, that’s how bad this thing called ‘wheat’ has become.”

Chemical mutagenesis using the toxic mutagen, sodium azide, of course, is the method used to generate BASF’s Clearfield herbicide-resistant wheat strain. These methods are being used on a wide scale to generate unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten.

1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.

2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.

3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.

4. Bean Flour: Dried beans, such as navy, pinto and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.

5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.

Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations. Stop eating wheat and educate as many people as you can on the coming strains of this grain which will be much more deadly than they already are today.

About the Author

Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.

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57 Comments on "Why 80 Percent of People Worldwide Will Soon Stop Eating Wheat"

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  1. Jessica says:

    Who are you people? This whole Wheat Belly thing is like some weird cult. Good thing for you the general public is stupid enough to fall for this.

    • Anonymous says:

      The proof is in wheat it’s self, remove it 100% from your diet for a week, and once you start eating it again you’ll understand.

      • What about my 6 pints of unmalted wheat beers I drink a day? Do I have to give these up?

        • Anonymous says:

          I think if it’s fermented it will be easier to digest. I have not made my own beer yet but I’ve known a couple guys who do and they seem to really like it. Beer is fermented and most fermented foods are easier to digest. Research making your own beer. Belgium style is my favorite. Or micro brewers have better quality than the big companies. Unless you like your beer tasting like aluminum, I recommend upgrading your beer game.

      • Robert says:

        I removed bread from my diet and I felt like I was ten years younger. Then I baked my own and I still felt fine. It wasn’t wheat it was soy flour. In fact I’d bet it’s highly likely that soy flour, greatly exacerbates if not induces wheat allergies.

      • Anonymous says:

        Remove anything from your diet, and start eating it later down the track, same effect

    • Steve says:

      I’ve cut wheat entirely from my diet and am thinking more clearly than ever before. Aches in my muscles and joints have also gone away. I regret to inform you that if you haven’t actually read about this “cult” lifestyle, or tried living it, then perhaps you are the stupid one…

    • Adam says:

      Aside from the hundreds of published peer reviewed medical journal research studies showing just how toxic modern wheat is, I will attest to it.

      I had horrible bowel problems, I stopped eating wheat and most grains, and magically within a month the problems have gone away.

      Now, to maintain your normalcy bias you will likely say that is anecdotal and not valid, ok.

      Blood tests before and 4 months no wheat.
      Before, elevated inflammatory markers, ect.
      After, everything within normal range.

    • stonehillady says:

      I think you are nuttier then a fruit cake ! As one who was suffering for years with bloating, stiffness, the runs, & being so tired after lunch, I finally went to a homeopathic Dr. took the test, was shocked because I love bread & Pizza, then went on a Gluten free diet & even in a few days, all my symptoms started to stop & all this energy came back…lost weight ta-boot.
      My homeopathic had told me they changed the wheat back in 1995 & since that time is when diabetes took off & autism started to rise….!

    • Anonymous says:

      I don’t suppose your body fat percentage is less than 20?

    • Anonymous says:

      Education will help you understand what kind of people we are! Look up Millions Against Monsanto. Having children will help you too! Good luck eating GMO’S!

    • Corey says:

      50 years ago a 9 year old could buy cigarettes, because they were not deemed ‘harmful’. What a weird cult that was that got all that changed huh Jessica?

    • Stophypocrisy says:

      Eat as much as you can as fast as you can. That’s the only way to be sure.

    • Grif says:

      Consider the natural human diet. Fruits, vegetables and small amounts of meat. Nowhere is wheat or dairy what humans have evolved to consume en masse.

  2. Marie says:

    Its simple, for one week remove wheat 100% from your diet. Then once you start eating it again you’ll understand. The proof is in wheat it’s self.

    • Kristie says:

      Totally agree. I stopped for months have just started again to get tested for celiac wondering if it is worth it to get tested. I feel like crap. Tired,achy,gassy,bloated, just plain nasty. Starting to remember why I hate this stuff so much. People asked me how I can stick to it. To answer is easy. I just remember how I feel when I do eat it. YUCK!

  3. John Rodgers says:

    The general public are like sheep walking up the ramp to have their throats cut, if you must eat wheat do yourself a favour and eat multigrain products.

  4. Annie Linux says:

    “Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations. Stop eating wheat and educate as many people as you can on the coming strains of this grain which will be much more deadly than they already are today.”……………….. No that is is not quite true. We can toss out modern varieties of wheat and go back to ancestral ones like emmer, even spelt wheat is good – pre the 70’s abomination of the modern wheat mutant. I have personally tried spelt and it was vastly kinder eliminating most symptoms associated with wheat as it is generally known. You can actually buy spelt at Morrisons and Sainsbury’s in the UK. Try it people – it’s lovely, but it measns you will have to bake your own bread.

    • Fred says:

      Live in the wonderful Corporation of Australia .Did a bit of research into wheat for the same reasons you good folks did and came upon a grain called EINKORN. It was grown thousands of years ago on the banks of the Euphrates. and preceded our modern wheat. Apparently it is beneficial health wise. Sent for some so I could grow it here. The Aust . Customs Company thought it was not a particularly good idea and stole (oops CONfiscated ) my seeds (may be bring in diseases they said ~ our dates come from Turkey ~ but that’s different , you know ).The seeds had also come from Turkey at a freight cost of $6 . They had the cheek to ask if I wanted it sent back to sender at a cost to me of $45 . They also described them as millet ??? Anyway apparently we are not allowed to investigate if there are healthier options in our food chain, it would appear.

  5. Bri says:

    Jessica, allman bros song. Get up to speed. Please.

  6. Jessica it works for me…avoiding wheat and gluten makes a huge difference with my health. I know because everytime I crack and eat wheat bread I suffer. Thankfully there are now many great wheat and gluten free breads that certainly work toasted at least.

  7. whiteyward says:

    The common elect. bread maker helps to prepare many options to store bread. Still eliminating wheat flour is best.

  8. Blessed says:

    I love eating wheat! Makes me strong and I feel good inside.

  9. Raph says:

    Eating grains in general is toxic. All grains contain lectins, which impair digestion. Most inflammatory conditions can be traced to eating too much grains.

    • Am says:

      Pretty much all foods contain lectins and you would have to eat a lot of uncooked lectins to even remotely see harm. If you are arguing that you are better off eating bread than salad. Sorry bud try again.

  10. m says:

    What’s the difference between corn and maize? And why would you use the term maize in place of corn?

  11. Jessica:

    Who are we?

    We are everyday people who have learned to distrust the claims about wheat.

    We have learned that the claims made by the wheat industry are crafted to carefully compare whole grains against things that known to be worse: refined grains, rice flour, potato starch, rice syrup, and other insanely high glycemic products. By comparing whole grains against such foods, it’s easy for the wheat industry to show that whole grains promote weight loss, improve lipids, or whatever claim they’re interested in promoting. Nobody, even supposed nutritional “experts” take the time to read the study and say “wait a minute, whole grains reduce the risk of Type 2 diabetes but only as compared to refined grains. Whole grains still cause Type 2 diabetes, just slightly less often.” Instead, they use the “logic of nutrition” which is “If A can be shown to be better than B in a carefully contrived study, then plenty of B must be good for us!”

    Anything can be shown to be an improvement over a carefully contrived alternative. We’ve learned to look beyond the headlines and recognize that.

    Moreover, thousands upon thousands of us have discovered that replacing wheat with vegetables, nuts, berries, and other “real,” single ingredient foods cures a variety of ailments that we had thought were an inevitable part of life. Things like rosacea, irritable bowel syndrome, acid reflux and a host of other ailments are fading from our lives as we avoid wheat. Our weight is improving, our blood pressure, and our lipids, too.

    If you want to characterize as a cult the simple act of recognizing that a multibillion dollar marketing industry (aided by a USDA whose stated mission is to promote grain consumption) is more interested promoting sales of their product than our health, so be it. I prefer to think of it as being a more informed consumer, interested in feeding my body foods that are not harmful.

  12. Imane says:

    There is on the market, organic wheat, would that be a problem also?

  13. abinico warez says:

    But today’s wheat is better than ever! It’s genetically modified so it’s good for the environment and OK for you.

  14. G. Coffey says:

    What about drinking Wheat Grass Juice?????????????????

  15. Marty says:

    I think this article tells only part of the story. We were skeptical, too, when many people said we carried nothing they could eat because they had gluten-intolerance. When my husband became increasingly sicker over a few years, he decided to try cutting out wheat as so many people said they had. Within 2 days he began feeling better and after about 3 months all his symptoms were gone and he could function again. We switched all the wheat we sell over to heritage wheat, the kind people ate and survived on before there was rampant gluten-intolerance, and hundreds of people can’t be wrong when they say they can eat it without getting sick.

    • Danielle says:

      I’ve heard that heritage wheat is making a slow come back. I hear it is very tolerated by those who aren’t able to eat over
      processed wheat.

  16. Roy Watts says:

    So Am, what is this youngster Josh’s claim to fame other than he has written 70 articles. He looks like he might be 25 years old so I’m doubting he has a Master’s or a Doctorate in anything.

  17. The truth is out there says:

    Milk and dairy products also need to be avoided.

  18. Jamie says:

    I agree with Jessica (the top comment at this point). People are so prone to the placebo effect that they jump on board with this hype and then promote it to all of their friends. People need to learn how to evaluate research and understand that this article is a great example of what is wrong with the health of our nation!!! Wheat is a wonderful grain, whole wheat that is! Wheat belly is just another diet fad promoted by personal trainers and fitness guru wannabes that are afraid to eat carbohydrates because they do not know how to balance their meals! Get over it already!

    • Yes, Jamie, you’re right:

      -the change in my lipids from small, dense atherosclerotic LDL particles to larger, buoyant LDL particles was the placebo effect
      -the reduction of my inflammatory markers like hsCRP and LP-PLA2 was a placebo effect
      -the disappearance of my acid reflux, after 15 years of trying every imaginable solution, was a placebo effect

      I don’t think it’s the wheat-free who need to learn how to read scientific research. I’ve spent years researching the subject and every bit of research I’ve read showing whole grains to be beneficial does so by intentionally comparing whole grains to something worse. Of course whole grains are better than refined grains or rice syrup. Looking beyond that logic to ask whether or not whole grains are intrinsically healthful is something few are willing or able to do.

      Wheat Belly is a diet promoted by a dedicated cardiologist who learned of the benefits of giving up wheat from hundreds upon hundreds of his patients. All of whom were suffering from the placebo effect, I’m sure.

  19. Karen Scribner says:

    Whole wheat, white flour, durum or dinkel — it’s all the same. Primitive genetic modification of wheat in the 1950s and 1960s led to introduction of an experiment gone wrong. New wheat was in common usage by 1985, the years when everyone started to get fat. There is probably a tiny percent of people who are not affected by the new protein that wheat made for itself.

  20. Danielle says:

    I cut wheat out completely three yrs ago for almost 6 months. I noticed zero changes at all. This was after a Dr. tested me for it and said I had a wheat sensitivity.

  21. Alison says:

    First of all let me say that this was a fantastic article! I did an elimination diet about a year ago and found out that I was reacting (terrible headaches, upset stomach, and more) to all grains,starches and dairy. I have been working on healing my gut, but after a year I still can’t eat any dairy or grains without my symptoms cropping back up. I used to be able to eat legumes and nuts, but now I have to be careful of those too. I am a Weston A. Price member and I soak all of my legumes and nuts in an acidic medium (or salt depending on what it is) and this allows me to eat some nuts, but beans are so-so. I have never made the connection between what I am reacting to and lectins but after this article I am wondering how I would find out if maybe it’s the lectins? Any thoughts?

  22. An interesting article with an equally interesting premise, when I tell people that the “original” wheat is mostly gone and what we eat now is different enough that some people (like myself) can no longer eat it, that genetically some of us haven’t been able to keep up and adapt I get scolded. None of them, naturally, have no-knowledge of where agriculture is at or the huge changes in just 10 years much less the last 100. I find the headline curious and doubt that “soon” will be in our lifetime, the carbohydrates created by wheat are addicting and the majority of the population will not be able to give up their bagels, pizza’s, cookies, cakes, donuts and so forth, I don’t think the Wheat Board has anything to worry about.
    Personally I have discovered Almond Flour and make the best sponge cakes with it, chocolate, banana, blueberry, spice not sure what will be next.

  23. nubwaxer says:

    humbug

  24. bahmi says:

    Indeed, there are people who don’t get the wheat belly. These people are probably controlling calories, eating many/most of the right foods. Bravo!
    Yet, as mentioned in this article, let’s have those folks with the “luck” to have their inflammatory markers like cRP checked along with some others like the cytokines. This may well tell the real, total story. A body is not just something that optimizes itself with merely the “right weight”. If you don’t have a fat belly, don’t think you necessarily are beating the odds. You may be laden with inflammation in various chemical systems and this inflammation is certainly not something to be proud of……even if you don’t have a fat belly.

    When I was skinny, I tended to be critical of folks that were plump. When I had a stage of overweight, I no longer did. Recently, I stopped wheat ingestion and lost weight immediately. Just reduced calories? I doubt it.

    My wife is a researcher at a prestigious university and she tells me that thinner people have reduced levels of inflammatory markers and that cRP is associated with obesity. Fat bellies generate various types of inflammatory markers and a belly full of grease with no wheat will raise levels of these markers.

    It is complex issue. Thin people may be doing a lot of things right and perhaps Dr. Davis can answer questions I’ve raised here. It is good to have a discourse on this very important subject.

  25. kay says:

    this discussion is worse than a political debate- libs are crazy, cons are an ass.. blah blah May I ask just what is so offensive about not eating wheat & feeling better… placebo or not? geeze- you act/write like wheat free slapped your kid & kicked your dog!! SO WHAT?? I stopped eating wheat 6 yrs ago & I don’t remember asking for your blessing/permission/approval so suck it- k? if it works for me (& it does) & since short tempered, anxiety & anger are signs of gluten sensitivity…. like, maybe you should give it a shot, jess, Jamie, et al.

  26. dave says:

    An excellent article and I am sure most of it is correct. The food industry has become a heinous monster designed to benefit the profits of large, corporate concerns rather than the health of people.
    However, one glaring mistake in this article is that it, mistakenly, suggests that folic acid is a naturally occurring substance.

    “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.”

    Folic Acid is manufactured in pharmaceutical laboratories and has NEVER occurred naturally in any food and is a substitute for the trace element Folate which DOES occur naturally in many foods, including wheat, nuts, and many green leafed plants. In fact, Folic Acid is added to a lot of wheat based products and it is mandatory to have it added to bread/flour products in the US, Canada and Australia/New Zealand.
    The problem with Folic Acid is that, being a synthetic product, (and although it does mimic the effects of Folate, to a degree.) it is not readily metabolised by the body as Folate is.
    After more than 10 years of being mandatory in flour products in the US and Canada, there has been an increase in prostrate cancer and un metabolised Folic Acid has been found around these cancers.

    http://www.nbcnews.com/id/35874922/ns/health-diet_and_nutrition/t/your-breakfast-giving-you-cancer/#.UhkcJeXE380

    http://chriskresser.com/folate-vs-folic-acid

    Anyway, it would be great if The Waking Times would get their facts right and do their research correctly before publishing incorrect statements concerning Folate and Folic Acid. Don’t get me wrong, TWT is great and produce many good articles, but in this case it is fallacious to state that folic acid is lost from wheat in the 60% extraction process as it was never there in the first place to be lost. The Folate is lost and then Folic Acid is added to the detriment of human beings.
    What this does is to perpetuate the myth that these two substances are the same; which they definitely are not; and serves the purpose of Big Pharm to make us believe that they are doing good.

  27. Lygeia says:

    The article mentions chickpea flour. This was used historically in Europe when the wheat crop failed. Chickpea flour causes lower body paralysis. It is not a good wheat four replacement.

  28. ANON says:

    This article almost had it right—almost—non of the grains today including the ones they are saying are ok should be eaten at all–there are more then a few credible scientist who have said the same thing I am saying now–all grains have been genetically cross contaminated- the bean flour will have phytates -contrary to the belief you can just ferment them out easily this is another misconception and soy flour would even be worse then the wheat as far as debility go–on canadian scientist working with genetics has emphasized the same thing about the grains being all cross contaminated do your self a favour and reducate yourself on how to eat and not follow this type of advice and do not advocate any cereal diet whatsoever—you might be surprise with even the polymer build up can occur from eating this way
    ANON

  29. Biff Jensen says:

    I replaced all wheat with grouper fish eyeballs and I now have the strength of ten men.

  30. Doreen Miller says:

    I was suffering from all sorts of GI problems until I removed wheat and gluten from my diet. The symptoms cleared. I have also discovered that I am highly allergic to buckwheat (through testing) as my symptoms reappeared when I started eating a gluten-free cereal with buckwheat. I also get similar digestive issues with anything that contains GMOs or has been sprayed with toxic chemicals like glyphosate. Organic is the only thing I can tolerate anymore. Today’s wheat is definitely not your grandmother’s wheat. I also have read recently that modern backing methods that bypass fermentation (as in sourdough) or the slow rise process that more fully breaks down the leptins to make them more digestible adds to our inability to digest wheat properly. In general, I find that the fewer grains I eat of any kind, the better I feel.

  31. EverybodysDifferent says:

    It’s been a very short period of time, maybe 8-10,000 years, that hominids have used agriculture to generate significant percentages of their food supply. This being the case, and really only in isolated populations initially, it only makes sense that humans, on a wide-spread basis, would not yet have had the eons necessary to naturally develop the ability to digest them these “grains” successfully. Some genetic populations are better at it than others, but have been exposed to it for a much longer period of time. Add to the problem the hybridization and genetic manipulation, and you get more digestive resistance, even in populations that had developed a better ability to digest grains.

    Generally, we all have a choice in what we eat, and those who perceive no systemic problem with grains can consume them as they please. Those who would otherwise face starvation will do better with grains than nothing. There is, however, preponderance of evidence that large percentages of the human population suffer systemic problems when they consume too many grains. Being mindful of the general lack of nutrition in processed foods of any kind, and the human inability to properly digest grains, most of us would do well to limit their intake or avoid them altogether (easier said than done).

  32. tonia says:

    gluten free nutritional program by choice – fit into skinny jeans again – works for me – find the right program for you

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