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Showing posts with label wheat. Show all posts
Showing posts with label wheat. Show all posts

Farmers begin suing Monsanto over genetic pollution of wheat crops

Image: www.trunews.com
(NaturalNews) The next wave of farmer backlash against Monsanto has just been unleashed by Ernest filed suit in the U.S. District Court in Wichita, Kansas, alleging that Monsanto's genetic pollution has financially damaged himself and other farmers.
Barnes, a wheat farmer in Morton County, Kansas. He

Barnes' case appears to be well supported by the facts: Last week the USDA announced the shock discovery that genetically engineered wheat strains from Monsanto's open-field experiments had escaped and spread into commercial wheat farms. Almost immediately, Japan and South Korea cancelled wheat purchase contracts from the United States, and more cancellations are expected to follow. The more countries reject U.S. wheat due to GMO contamination (genetic pollution), the lower wheat prices will plunge and the more economic damage will be felt by U.S. farmers.

Monsanto now a confirmed genetic polluter

GMO wheat (i.e. "GE wheat") has never been commercially grown in the United States... at least not on purpose. Experimental fields were approved by the USDA and planted across 16 U.S. states. Until now, it was not known that these GE wheat experiments escaped their designated field plots and began to spread as a form of self-replicating genetic pollution.

For the record, Natural News openly warned about this possibility in a 2012 article called, "Stop Out-of-Control Science." There, I wrote:

Humanity has reached a tipping point of developing technology so profound that it can destroy the human race; yet this rise of "science" has in no way been matched by a rise in consciousness or ethics. Today, science operates with total disregard for the future of life on Earth, and it scoffs at the idea of balancing scientific "progress" with caution, ethics or reasonable safeguards. Unbridled experiments like GMOs have unleashed self-replicating genetic pollution that now threatens the integrity of food crops around the world, potentially threatening the global food supply.

Those words, it turns out, were prophetic. We are now faced with precisely this situation in the U.S. agricultural sector, and farmers are starting to feel the economic losses. GMOs are just one of several areas where so-called "science" actually threatens humanity with total destruction.

See my infographic of all 12 dangerous sectors of science with this infographic:
http://www.naturalnews.com/Infographic-SOS-Stop-Out-of-Control-Science.html

Monsanto engaged in genetic contamination

As Yahoo News reports:

The petition filed by Barnes claims Monsanto knew there was a high risk the genetically modified wheat it was testing could contaminate other varieties of wheat, and the company failed to follow proper procedures to keep the wheat contained.

Monsanto tested the wheat in many states, including Kansas, the top U.S. wheat-producing state, but did not disclose to farmers in those states that it was testing the controversial wheat there, the petition states.

Monsanto to sue the farmers?

Monsanto claims it will mount a "vigorous defense" against the lawsuit, expressing that it takes no responsibility whatsoever for all the genetic pollution it spews across America's farm lands. If Monsanto's genetically modified, toxin-producing crops just happen to infect your commercial crops, then that's your fault!

In fact, I'm surprised Monsanto hasn't announced plans to sue all these farmers for "stealing" its "intellectual property." That's what the company has done before, of course: sued farmers whose fields were contaminated by Monsanto's genetic pollutants.

Is this not the height of corporate evil? When British Petroleum spills billions of gallons of oil in the Gulf of Mexico, it at least pretends to be sorry about it. But when Monsanto spews its genetic pollution all over the planet, it blames the farmers! It would be like if BP drove an oil tanker right into your front yard, dumped a thousand gallons of oil on your lawn, then sued you for stealing their oil.

That's the Monsanto model. And it's yet another example of the total runaway criminality of this evil corporation that frankly should have its corporate charter yanked. This is one business that deserves to be permanently put out of business and never allowed to operate again. When corporations become such arrogant, destructive and threatening monsters that stomp on our farmers and spew their genetic jizz all across the planet like a bunch of sicko ag perverts, something has gone terribly wrong and needs to be stopped.

The recent March Against Monsanto was only the beginning. I even foresee a day when millions of citizens from around the world engage in a far more aggressive march on the Monsanto headquarters and literally tear the place apart brick by brick until this corporate demon is permanently excised from our planet.

We are winning the war against Monsanto

I also predict -- but do not condone this violence -- that if Monsanto continues to engage in its crimes against farmers, nature and humanity, we are going to start seeing well-planned "acts of justice" against Monsanto executives, employees and scientists. I literally had a bizarre, disturbing dream the other night where a band of activists had kidnapped a Monsanto executive, tied him to a chair, and forced him to admit to all the crimes Monsanto has committed while being filmed on camera. The videos were then released on the internet. I realize this sounds a lot like the plot of a major motion picture, but I believe this could become reality if Monsanto continues on its current path.

Again, for the record, I do not condone the kidnapping of Monsanto executives. Kidnappings and executions are no way to resolve problems in a civilized society. If such an act actually takes place, it would actually hurt the anti-GMO movement and allow the government to paint all GMO protesters as "potential terrorists." So if anyone out there is actually thinking of doing this, please redirect your energy and focus into non-violent protests and other similar actions that are already making tremendous progress. As I said recently on Natural News, I believe we have reached a tipping point of success against Monsanto. Let's continue to pressure Monsanto in a grassroots, non-violent way, okay?

After all, we are winning this war against Monsanto and GMOs. They are in full retreat and completely surrounded... by the truth.

Source: naturalnews.com

Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

by Natasha Longo | Prevent Disease

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,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

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 commerical 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.

Davis said that 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,” he said on “CBS This Morning.” “This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into 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.”
Image: globalresetsociety.com

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

“If three people lost eight pounds, big deal,” he said. “But we’re seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day.”

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, meats, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

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.

It’s Really A Wheat Issue

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”

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 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.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten and many people sensitive to wheat may still experience digestive problems and bloating. Experiment in see what works best for you. Caution is advised with cereal grains if you have diagnosed with gluen intolerance.

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.

Source: preventdisease.com

These 5 Foods May Cause Health Problems Similar to Wheat

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Image: Raw For Beauty
While eliminating wheat from your diet is an excellent and necessary step for improving health, it may not be alone sufficient, especially in those with serious health challenges.

According to a series of articles on the website Green Med Info, there are other foods in the Western diet that have properties similar to wheat, because they contain “chitin binding lectins”, which are similar to wheat lectin (WGA).

Chitins are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin. Wheat lectin and chitin-binding lectin are therefore functionally identical. Chitin-binding lectin containing foods include:

Potato
Tomato
Barley
Rye
Rice

Additionally, sprouted grains, which are typically considered to be healthful fare can also be problematic for a couple of different reasons. Not only do sprouted whole wheat contain the highest amounts of wheat lectin, SPROUTED GRAINS ALSO CONTAIN BENZOXAZINOIDS (BAS)—a surprisingly toxic component!

Even a modest reduction in consumption of these types of carbohydrate-rich foods may promote loss of deep belly fat. This could help reduce the risk of developing Type 2 diabetes, stroke and coronary artery disease, as excess visceral fat (intra-abdominal fat) raises the risk of these diseases.

According to Eurekalert:
“… [S]ubjects who consumed [a] moderately carb-restricted diet had 11 percent less deep abdominal fat than those who ate the standard diet … [S]ubjects on both diets lost weight. However, the moderately carb-restricted diet promoted a 4 percent greater loss of total bod
Non-Wheat Grains May Be Just as Bad as Wheat…

If you have celiac disease (gluten intolerance), it’s absolutely imperative to avoid all kinds of gluten—primarily wheat. But did you know that other non-wheat grains, and even some vegetables, such as tomato, may be problematic as well? Yes, there are a number of other foods with very similar properties to wheat! The following foods contain “chitin binding lectins”, which are similar to wheat lectin (WGA):

POTATO
TOMATO
Barley
Rye
RICE

“Chitins” are long polymers of n-acetyl-glucosamine, the primary binding target of wheat lectin. Wheat lectin and “chitin-binding lectin” are therefore functionally identical. This is probably news to most people, and could be an important tidbit for anyone struggling with celiac disease, or any other gastrointestinal issues.

Be Careful if You Have Insulin Resistance

About 85 percent of the people in the population have insulin resistance, and eating any grains, even healthy organic unprocessed ones can be a problem. How do you know if you have insulin resistance?
There are two ways.

You can measure your fasting insulin level. It should be under 3. It is relatively inexpensive and I believe most people should have it done The higher it is, the worse your insulin resistance. If you want to forgo the hassle of a blood test then you can use clinical conditions as a gauge. If you have any of the following four conditions you most likely have insulin resistance

Overweight
Diabetes
High blood pressure
High cholesterol

I have explained this information for many years, but now we have new scientific research documenting that grains have other problems that are appear to be unrelated to insulin resistance, and I will review them below.

Sprouted Grains—Perhaps Not as Healthful as You’ve Been Told

The sprouts of grains such as wheat, maize, and rye are increasingly being consumed as health foods, and are also used for the production of dietary supplements. However, sprouted wheat actually contains the highest amounts of wheat lectin (WGA)—which is responsible for many of wheat’s ill health effects! And that’s not all. These sprouts (wheat, maize and rye) also contain benzoxazinoids (BAs). Benzoxazinoids are part of the plants’ defense system against pests, and are actually toxic components…

A STUDY FROM 2007, PUBLISHED IN THE JOURNAL CANCER LETTERS, investigated the mutagenic activities of the two most abundant BA’s in these sprouted grains. Both types of BA were found be mutagens, meaning capable of altering genetic material, and both were also found to be aneugenic, meaning they affect cell division and lead to aneuploidy, an incorrect number of chromosomes.

“This is an interesting observation as it is assumed that aneuploidy is a key event in cancer induction and at present no other aneugenic plant-derived substances of dietary relevance are known,” THE AUTHORS WROTE.

Now, I think it may be risky to claim that sprouted grains are outright toxic when ingested. That’s probably not exactly the case. There may be mitigating factors involved, as there often are when you’re dealing with a whole food.

Bread Consumption and Cancer 

That said, bread (grain) consumption in general has been shown to increase your risk of cancer… For example, AN ITALIAN STUDY PUBLISHED IN 2007 found “a significant direct trend in risk” between bread consumption and renal cell carcinoma. Compared to those with the lowest consumption, those with the highest bread consumption nearly doubled their risk of this type of kidney cancer.

Pasta and rice consumption increased the risk by almost 30 percent.
Although that study didn’t specify the disease mechanism at play, it’s a well-known fact that excessive grain consumption leads to insulin resistance—sooner or later—and that insulin resistance is the primary underlying factor of most chronic disease, including cancer. My feeling is that you start to dramatically increase your risk for cancer once your fasting blood sugar rises above 100. The higher your blood sugar level, the higher your risk of cancer. As for your insulin; your fasting insulin level should, ideally, be below 3, as mentioned earlier.

Aside from cancer, all those daily bowls of cereal and sandwiches also amount to an increased risk of type 2 diabetes and heart disease. A STUDY PUBLISHED JUST LAST YEAR found that women who eat a lot of foods high in blood sugar-spiking carbohydrates, such as white bread and rice, double their risk of heart disease.

This is because, when you eat more carbohydrates than your body can use, the excess energy is converted to unhealthy fats by your liver which push YOUR CHOLESTEROL RATIOS in the wrong direction. This process occurs to help your body maintain blood sugar control in the short-term, however it will likely increase triglyceride concentrations, which in turn increases your risk of cardiovascular disease. It’s unfortunate that so many physicians are still clueless about insulin’s influence on cancer and heart disease, but that doesn’t mean you have to be!

read more here: MERCOLA.COM

Source: Raw For Beauty

3 Ounces of This Food a Day May Be Harming Your Brain

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By Dr. Mercola

Eating wheat may not be beneficial to your health. Among many other reasons, each grain 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.
Image: Raw For Beauty

According to an article on Green Med Info:
“WGA can pass through the blood brain barrier (BBB) through a process called ‘adsorptive endocytosis’ … WGA may attach to the protective coating on the nerves known as the myelin sheathand is capable of inhibiting nerve growth factor which is important for the growth, maintenance, and survival of certain target neurons. WGA binds to N-Acetylglucosamine which is believed to function as an atypical neurotransmitter functioning in nocioceptive (pain) pathways.”

Most people believe that grains are a wholesome part of a healthy diet, particularly whole grains, such as whole wheat. Whole grains are also one of the relatively few foods that are allowed to make health claims on their labels, relating whole grains with a reduced risk of heart disease and certain cancers.

Unfortunately, there’s a large body of evidence indicating that whole grains, and whole wheat in particular (yes even organic), can contribute to significant health problems—both physical and mental. This evidence, however, has not registered with the U.S. Department of Health and Human Services, the U.S. Department of Agriculture (USDA), or the Food and Drug Administration (FDA)—the first two of which developed the dietary guideline to consumer three or more ounces of whole grain products per day.

When you begin to review the evidence stacked up against whole grains, it becomes rather self-evident that our reliance on wheat and other grains may be one of the primary culprits for the poor health of so many.
Here, my primary focus will be on the mental health impacts of wheat, but for even more information about why wheat isn’t the health food you’ve been lead to believe, please review the two articles referenced above, and the long list of related studies.

The Side Effects of Wheat Consumption—It’s Not Just about Celiac Disease

Many of you may be familiar with Celiac Disease (CD), a gastrointestinal disorder characterized by intolerance to wheat gluten. 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.

However, other rampant health afflictions include depression, ADD/ADHD, and Alzheimer’s disease, just to name a few. As it turns out, excessive wheat consumption may play a significant role here as well. In fact, there’s evidence suggesting that gluten sensitivity may be at the root of many neurological and psychiatric conditions.

The Toxic Effects of Wheat Germ Agglutinin (WGA)

Wheat contains high amounts of wheat germ agglutinin (WGA); a glycoprotein classified as a lectin, which is largely responsible for many of wheat’s ill effects. Other grains high in lectins include rice, spelt, and rye.
Interestingly enough, the highest amounts of WGA is found in whole wheat, including its sprouted form, which is touted as being the most healthful form of all…  Aside from high amounts of WGA, wheat also contains a number of other potentially health-harming components, including:

Gliadin (an alcohol soluble protein component

Gliadomorpin (exorphins, or group of opioid peptides that form during digestion of the gluten protein)

Enzyme inhibitors

The traditional ways of addressing many of these anti-nutrients is by sprouting, fermenting and cooking. However, lectins are designed to withstand degradation through a wide range of pH and temperatures. WGA lectin is particularly tough because it’s actually formed by the same disulfide bonds that give strength and resilience to vulcanized rubber and human hair.

Furthermore, because lectins are so small, and hard to digest, they tend to bioaccumulate in your body, where they can interfere with biological processes. WGA is particularly troublesome in this regard. Studies indicate it has a number of health-harming characteristics and activities:

read more at MERCOLA.COM

Source: rawforbeauty.com

This Doctor Explains Why You Should Avoid Wheat at All Costs

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(Text via CBS News)
Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published the book, "Wheat Belly" all about the world's most popular grain. 
Davis said that 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," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into 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."

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