What is happening is that wheat
intolerance, or much more likely excessive wheat consumption is powerfully
linked to a wide range of chronic conditions.
Our real problem is that it is almost impossible to avoid. Thus excess consumption is an unavoidable
fact of modern life.
It is possible to do without, but
not without your full engagement. Easing
off on other forms of carbohydrates is also wise.
Our reality is that sugar has
been our go to sweetener and wheat has been the go to thickener for
everything. It is going tpo take a long
time for the processed food industry to redesign product that minimizes wheat,
let alone sugar. Other food items
usually have convenient substitutes but not so here.
WHEAT: 200 CLINICALLY CONFIRMED REASONS NOT TO EAT IT
With sales of foods labeled gluten free now reaching over 6 billion dollars
a year, something truly profound is happening to the way in which Americans are
perceiving the role of wheat in their diets. Once celebrated as the very
poster-child of the health food movement, folks are increasingly rejecting this
“king of grains,” and are now identifying it as being at the very root of their
health problems.
Detractors claim that the movement is just a fad, or worse, that those
who have embarked upon it without an official diagnosis are a bit crazy. After
all, simply “feeling better” following gluten elimination is not considered to
be proof of anything within the conventional medical system. Biopsies,
antibody, and genetic tests later, if nothing is found, and you still think
gluten – this ‘sacred,’ omnipresent grain – is a problem, you might just get
referred to a psychiatrist.
But anecdotes and “subjective experience” aside, the type of clinical
research that constitutes “Truth,” with a capital T, from the perspective of
the dominant medical establishment, can be found on the National Library of
Medicine’s biomedical database known as MEDLINE. This vast bibliographic archive contains over 21
million citation entries, which as of time of this writing, contains 9,776
references to gluten.
There has been a sharp increase in interest and research on the topic
of “gluten intolerance” – although we prefer to label the subject “gluten
toxicity,” in order to shift the focus away from the “victim” back to the
“aggressor,” the gluten itself. In 1971, there were 71 studies listed on
MEDLINE which referenced gluten. Last year in 2011, there were 514.
At present, the conventional medical establishment only identifies a handful
of disorders likely to be caused by wheat consumption, such as:
Wheat Allergy
Celiac Disease
Dermatitis Herpetiformis
Exercise-Induced Wheat Anaphylaxis
These conditions, however, are but the tip of a massive “celiac”
iceberg. In a previous essay, The Dark Side of Wheat, we discussed the problem from a
more philosophical perspective. There is now, however, a huge dataset
firmly establishing the likelihood that wheat intolerance, or better yet, wheat
toxicity, is a universal, human species-specific problem, occurring only in
differing degrees, and mostly sub-clinically, at least through the optic of
conventional screenings and technologies.
One must also account for the “invisible thorn,” which is wheat lectin
– known more technically asWheat Germ Agglutinin (WGA) — and which can cause a
broad range of adverse health effects, even while being undetected through
conventional screenings. Learn more about this topic in our essay Opening
Pandora’s Bread Box: The Critical Role of Wheat Lectin in Human Disease.
In order to fully
appreciate the extent of damage wheat and/or gluten consumption can have on the
body, included “sprouted wheat” (since WGA is still present), view the
screenshot from Green Med Info Wheat page below:
[Go to link to check total list - arclein]
1 comment:
Monsanto food manipulation.
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