The reason why wheat is bad for you is about so much more than just the gluten. That’s only part of the problem and definitely not the whole problem. Dr. William Davis, MD explains in great detail the history of wheat, it’s effect on the human body and how to live wheat free in his books.
History of Wheat
The wheat of today is not the same as the wheat of the 1950’s and it’snot the same wheat of biblical times. In the 1960’s and 1970’s geneticists began to alter or modify wheat and, as a result, there are a lot of different unanticipated health effects that have occurred.
Most of the modern changes made to wheat were to increase yield-per-acre. Additionally, many of the methods used were more than just crossing two different species of wheat. Instead, they employed many extreme and bizarre tactics to create a new species. This, in turn, introduced a lot of unique compounds to humans that shouldn’t be consumed.
Geneticists assumed that no matter what they did, no matter how much they changed wheat or what methods were used that it would remain suitable for human consumption. This is not true.
“One type of wheat called Clearfield Wheat is a product of “hybridization”. It was created through “chemical mutagenesis” in which wheat seeds are exposed to a chemical called sodium azide (NaN3). This chemical is highly toxic to animals, bacteria, and humans. Small quantities will yield effects similar to that of cyanide. In fact, if it is accidentally ingested, the CDC advises not even performing CPR on the victim since the one doing the CPR could get exposed to the chemical also. The CDC also advises not disposing of any vomit in the sink because it can actually explode.” (quote from Wheat Belly CookBook By William Davis, M.D.)
In other words, many of the varieties of wheat we eat today have been chemically altered and are a product of thousands of “hybridizations”. The wheat we eat today is nothing like the wheat of centuries past. We are being poisoned by it.
What Was Changed?
- Shorter and thicker stalk which diverts less fertilizer and nutrients from the seed.
- Larger than normal seed head.
- Yields 10 times more per acre
- Reduced protein content and higher carbohydrate content leading to different baking and texture characteristics
- Gliadin Protein
- This is one of the proteins in the gluten family that is part of the wheat and is the reason for many of our health problems
- Increased presence of the Glia-a9 amino acid in the Gliadin Protein is probably what sets Celiac Disease into motion.
- Responsible for intestinal leakiness
- Responsible for Immune responses
- It has an Opiate-like effect on the human brain leading to increased appetite and increased calorie consumption to the amount of approximately 440 calories per day. No other food can do this.
- Is what makes wheat stretchable and moldable into different shapes and configurations
- Is an additive to many processed foods like sauces, instant soups, and frozen foods.
- Has been the recipient of much genetic manipulation.
- It binds to HLA-DQ proteins inside the human intestinal tract leading to inflammation, Celiac Disease or gluten sensitivity in certain individuals.
- Amylopectin A
- Increases blood sugar more than any other food.
- Including ice cream or chocolate bars.
- Stimulates the growth of visceral fat.
- Protective molecules found in plants that are an effective defense against insects, molds and other predators.
- The gene for wheat lectin, wheat germ agglutinin, has been genetically engineered into other plants such as corn as an insecticide.
- Wheat germ agglutinin is toxic even without any genetic assistance.
- Disrupts cell structure and causes abnormal cell growth in the small intestines.
- It allows foreign compounds into the bloodstream because of its small size.
- It can penetrate the intestinal lining and gain access to the bloodstream.
- It can amplify the effects of insulin on fat cells.
What are the effects?
- Weight Gain
- Water retention
- Leg edema
- Breathing problems – allergies, sinus infections, asthma
- Gastrointestinal problems – irritable bowel syndrome, acid reflux
- Neurological Impairment = ADHD, Autism
- Skin Problems – acne, dandruff, seborrhea, psoriasis and more
- Joint pain
You may or may not notice the effects of wheat on your body. But, regardless, it does have its effect. Nobody is immune to the problems that wheat causes.
Maybe you don’t have a problem with your weight. Maybe it’s something else like acid reflux or allergies or skin problems or some hidden problem taking its long-term toll on you.
Withdrawal From Wheat
When you decide to give up wheat, you will go through a withdrawal process like that of drugs because of the Opiate-like effect that the Gliadin protein in wheat has on you. However, once you get past the withdrawal you will be astounded at how much better you feel. You can say goodbye to not only the weight but also to the many other adverse effects of wheat as well. Some effects may take longer than others to overcome, but it’s worth it.
I have only given you a glimpse at some of the reasons why wheat is bad for you. Dr. Willam Davis goes into a lot more detail in his Wheat Belly books.
He outlines the effects of wheat on our bodies and how to live wheat free in each of his books. He also has a lot of great recipes which I use constantly.
You can also visit http://www.wheatbellyblog.com for more recipes and information on living wheat free.