Wheat is one of those things that we just don’t realise how much we consume. Let’s put this into perspective.

For breakfast, you might have bread or a croissant with some butter and jam.

At lunch, you might have some pasta, or a vegetable wrap, or a sandwich.

In the evening for dinner, you have bread with your soup. You eat pizza, or leftover pasta.

Snacks and desserts such as biscuits, cakes, and anything from the patisserie counter.

Can you see how much wheat can be consumed easily by everyone? Because it’s EVERYWHERE! Even in products, you wouldn’t normally consider such as sauces, soups, salad dressings, crisps, soy sauce, beer, energy bars, and meat substitutes. The list can go on…

It appears that humanity as a whole is getting sicker and weaker. Even children in schools are suffering from health problems. Could a major contributing factor be wheat?

I recently watched Wheatlessness (video below) by Dr William Davis, author of Wheatbelly. He states that what we think of as wheat is a far cry to what it used to be.
Our ancestors saw ruminary animals eat grasses. Wheat is a type of grass. Unless you have the digestive system that cows have, you wouldn’t be able to digest the grass at all.
Our ancestors discovered that the seeds from wheat are edible as long as they are ground up and cooked.
This first wheat that our ancestors discovered was called einkorn.
Chemical mutagenesis (1) has been employed during the latter half of the 20th century on wheat, exposing them to radiation and mustard gas amongst other chemical mutagens.

The goal of mutagenesis breeding is to generate mutants with desirable traits, such as larger seeds, new colours, or sweeter fruits, that cannot be found in nature, whilst yielding maximum survival rates.

If you are eating wheat, you are eating a mutated substance.

Some of the health problems he attributes to eating wheat to are:

  • Gastrointestinal disturbances such as acid reflux, gas, cramps, and diarrhoea.
  • Behavioural outbursts in children with ADHD and autism.
  • Triggered hallucinations in people with schizophrenia and mania in people with bipolar.
  • Obesity and overeating due to appetite stimulation.
  • A progressive loss of balance
  • Peripheral neuropathy, the loss of feeling in the feet and legs.
  • Dementia
  • Joint pain and swelling
  • Back, hip, knee pain
  • Skin conditions

Wheat affects digestion

Intestinal permeability means that the intestinal wall is weak and susceptible to allowing harmful material to pass through causing inflammatory situations and immune responses. (4)

Wheat germ agglutinin in wheat is a protein that protects wheat from insects, yeast and bacteria. Dr William Davis states that this is a very powerful bowel toxin and that one milligram of purified wheat germ agglutinin given to a lab rat destroyed its intestinal tract!
It also impairs the function of the gallbladder and pancreas.

Wheat can be very constipating, which means that its blocking one of the body’s main channels of elimination. This can make the blood dirty and overburden the liver.

How gluten in wheat is affecting your mind

If gluten can affect digestion, it can affect the mind.

Gluten is the main structural protein complex consisting of glutenins and gliadins.

Gliadins are broken down in the gut to exorphins which are opioid-like shorter chain proteins (2). They cross the blood-brain barrier and bind to the opioid receptors in the brain. Once there, chemical changes occur and can cause mental derangement, magnifying the symptoms of schizophrenia and autism. Interestingly, in a paper review, it states that hospitalization rates for schizophrenia during World War II dropped in direct proportion to wheat shortages. In places where Western grain products were introduced into their diet, such as the Pacific islands, schizophrenia rose dramatically from 1 out of 30,000 to 1 out of 100. (3)

Gliadin stimulates your appetite and you feel more hungry, more often, quite easily adding another 500 calories on top of  your daily intake.

A hormone called leptin, which is produced in the liver, signals to your brain when you are full. However, components in wheat block that action of leptin. The result – you eat more!

This is probably why the food industry add wheat to everything because they know how wheat will respond in the body. This way, you will buy and consume more food!

Beware of commercial gluten-free products

Just because it’s gluten-free, does not mean it is healthy!

Quite often, products that would normally contain wheat will replace it with cornstarch, rice starch, tapioca starch, and potato starch. These powdered starches will send your blood sugar levels soaring even higher than whole wheat.

Two slices of whole wheat bread is the equivalent of raising your blood sugar more than two tablespoons of sugar.

Wheat and gluten-free products containing the starches will  encourage weight belly gain, insulin resistance, diabetes, cataracts, and inflammatory conditions, such as arthritis.

The great scam we are led to believe

healthy food pyramid

Does this pyramid look familiar to you? I remember being taught this in school!

There’s something seriously wrong here because we are led to believe that bread and wheat products are good for us and that it should constitute the majority of our daily food intake!

I hope that you will consider this information, perhaps by doing your  own research to further your understanding.

Perhaps you will experiment and eliminate wheat from your diet for a couple of months to see if there are any positive changes to your health.

When people come to see me in a kinesiology session, I usually test everyone on wheat. To everyone’s great surprise, they cannot believe how a strong muscle can turn into jelly when wheat is introduced into their body “circuit”.

To conclude, eliminate wheat from the diet. I would also recommend eliminating refined sugars, processed foods, and dairy.

Eat plenty of fresh, organic fruit and vegetables steamed, boiled or raw. Eat nuts and seeds. If you eat meat and fish, eat them sparingly and ideally organic and ethically sourced.

Video – Wheatlessness by Dr William Davis


References

(1) Mutagenesis as a Tool in Plant Genetics, Functional Genomics, and Breeding

(2) The opioid effects of gluten exorphins: asymptomatic celiac disease

 (3) Bread and Other Edible Agents of Mental Disease

(4) The Dietary Intake of Wheat and other Cereal Grains and Their Role in Inflammation