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article imageCould our high fiber wheat diet be killing us?

By Greta McClain     Nov 28, 2012 in Health
Although the medical profession once touted the benefits of whole grains such as wheat, more and more evidence appears to point towards wheat being the "perfect, chronic poison."
The wheat that we eat today is not the same wheat our ancestors ate. Up until the early 1970's, the wheat we saw growing tall in a field was Einkorn wheat. First harvested 5,000 to 10,000 years ago, Einkorn wheat was a rich source of essential vitamins such as vitamin E, beta carotene lutein, and contained a much higher amount of protein than the wheat of today. Einkorn wheat also had a much lower gluten content then today's modern wheat.
In the late 60's, Norman Ernest Borlaug began working with scientists in Mexico, India and Pakistan to produce an "improved wheat" that would increase crop yield and decrease world hunger. In 1970, his efforts were recognized when he was awarded the Nobel Peace Prize. What began as a noble venture that many hoped would reduce or eliminate famine, resulted in a genetically modified wheat that has been increasingly linked to numerous health issues.
Dwarf Wheat, also known as Frankenwheat, is a “stocky little high-yield plant", which is "biochemically lights years removed" from the wheat used 40 years ago according to Dr. William Davis M.D.
The evolution of Dwarf wheat
The evolution of Dwarf wheat
David Kirkpatrick
Davis has linked dwarf wheat to diseases such as obesity, diabetes, heart disease, hypertension, cancer, fibromyalgia, irritable bowel syndrome, gall bladder disease, acid reflux, autism and Parkinson’s disease. Celiac Disease, an autoimmune disorder triggered by wheat gluten, is also attributed to the the Dwarf wheat, which has a much higher gluten content than Einkorn wheat.
Dr Mark Hyman has also linked the Dwarf wheat to obesity, diabetes, heart disease, cancer, dementia, and depression. According to Hyman, there are three reasons why modern wheat can lead to such illnesses.
1. It contains a super starch known as Amylopectin A. This starch has been shown to cause insulin resistance in rats.
2. It contains a form of super gluten. According to Dr. Frank Lipman, this gluten can cause an immune reaction which can slowly lead to a decreased immune system, or an overactive immune response. This can cause inflammation throughout the body, which can lead to wide-ranging effects across all organ systems including the brain, heart, joints, and digestive tract. This can occur even in people who do not have Celiac Disease.
3. It contains forms of a super drug known as exorphins, which acts like morphine. Due to the addictive nature of the exohphins, we crave more wheat and gluten, and therefore we tend to eat more.
The Mayo Clinic found that the instances of Celiac disease is more than four times more common today than it was 50 years ago. Many theorize that the introduction of Dwarf wheat more than 40 years ago is the main reason for the increase in the disease.
Beginning in the early 80's, reports of chronic body pain not associated with tissue damage begin to become more prevent. A study conducted in 1981 eventually lead to the diagnosis of fibromyalgia. Since that time, the number of people diagnosed with the disease has steadily increased. Some attribute the increase in diagnosed cases to better awareness of the disease, while others point to widespread use of dwarf wheat during the late 70's and early 80's as being the cause of the disease.
The instances of Parkinson's disease has doubled over the past 10 years in parts of India, one of four countries involved in developing dwarf wheat. Parkinson's had been considered a disease seen in those over the age of 60. However, more and more people are being diagnosed with Parkinson's at younger ages, some in their mid 20's. Over the last 40 years, instances of neurodegenerative diseases such as Parkinson's has increased.
Although there is no definitive research that has directly linked Dwarf wheat to these diseases, mounting evidence continues to point towards Dwarf wheat as being the culprit.
More about dwarf wheat, Frankenwheat, Gmo, Genetically modified food
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