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Why 80 Percent of People Worldwide Will Soon Stop Eating Wheat…or Die

Wednesday, November 30, 2016 11:44
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(Before It's News)

The future of wheat is certain, and it’s toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?

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 commercial 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.

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.

Genetic Modification

The GM wheat currently being tested for approval for production in Canada is a new variety of hard red spring wheat which has been genetically engineered to be tolerant to glyphosate, the active ingredient in Monsanto’s herbicide Roundup. Monsanto Canada Inc. requested the approval of GE wheat from Health Canada in July 2002 and for the Canadian Food Inspection Agency (CFIA) in December 2002.

In July 2009, the most hated company in the world Monsanto, announced new research into GM wheat and industry groups kicked their promotion of GM wheat into high gear. “Widespread farmer and consumer resistance defeated GM wheat in 2004 and this global rejection remains strong, as demonstrated by today’s statement,” said Lucy Sharratt, Coordinator of the Canadian Biotechnology Action Network.

There are now even claims by researchers in Australia have developed a form of salt-tolerant wheat that will allow farmers to grow crops in soil with high salinity. They created the new form of wheat by crossing a modern strain with an ancient species, and the researchers believe this new super-wheat will allow farmers to grow more food crops on land previously thought to be off limits to agriculture. Critics suggest that new strains will be foreign to current ecological systems and will be unsustainable without massive chemical intervention.

Industry claims that the introduction of GM wheat will lead to a reduction in herbicide use, a claim that has been made prior to the introduction of other herbicide tolerant (HT) crops such as Roundup Ready (RR) soybeans, canola and corn. These claims have been contradicted by US government statistics that show that GM HT crops such as RR crops use more pesticides than conventional crops. These state GM crops can receive as much as 30 percent more herbicide than non-GM crops. Not only do GM crops use more pesticides but they also force the farmer to purchase one single brand of herbicide, in this case Monsanto brand Roundup.

If introduced, GE wheat will enter farmers’ rotations along with the already HT canola and soybeans. This compounds the issue of superweeds as each crop sown would be HT, so any seed that fell from the crop before harvest would pose a threat of becoming an uncontrollable weed, or contained by using increasingly toxic herbicides. How can we believe that pesticide use will decrease with GE wheat?

These developments are also taking place in the United States which is the third largest wheat producer in the world. Fertilizers, herbicides, fungicides, and growth regulators are all becoming more chemically potent and their frequency of application continues to increase every 5 years. American scientists are currently developing GM strains of wheat conferring resistance to fungal diseases. Wheat is becoming such a transmutated grain, that it someday may not even be called wheat.

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.

 

Most people who use social media have figured out that Facebook and Google are in cahoots with the government, for those who are well aware of the issues it’s high time you switched over to Seen.life. It is a website that is similar to Facebook but without all the censorship.

 

READ THE FULL STORY HERE: http://www.jbbardot.com/why-80-percent-of-people-worldwide-will-soon-stop-eating-wheat-or-die/

Source: Waking Times — http://www.wakingtimes.com/2013/01/09/why-80-percent-of-people-worldwide-will-soon-stop-eating-wheat/ — Written by Natasha Longo

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Total 14 comments
  • BS
    to sole all problems we should all stop eating meat

    • Glad to see people like you exist.. Throughout the “Truth Movement”, only few are truly awakening!

      What We Eat is of UTMOST IMPORTANCE.. If you eat Death, you are not on the vine of life..

      Learn The Truth- Stop Eating Innocent Creatures and perhaps this world can begin to heal..

      • What about the innocent plants? They are alive too. You can eat them alive, but you can eat live kittens too. The point is, if you eat anything, you are eating “death.”
        Stop being so dramatic.

        • Your comment is weak and you know it.. Idiot

  • 81% of people in the world would starve without eating wheat.
    When can we begin the Soylent Green program?
    Mmmmm meat between slices of wheat bread!

  • Wheat and dead flesh – what would the hive mind do with out. Looking to get culled just keep eating wheat and meat.

  • Yeah, maybe. But humans have been domestically cultivating wheat for over 10,000 years and have had that much time and more for our bodies to evolve and adopt it. We have adjusted to a point that it is the third most cultivated cereal (after corn and rice) in the world. After 10,000 years it isn’t going to suddenly kill us all. Good grief.

    • 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.
      Did you actually read this and posted such a noob reply?

    • Only 1500 years a go there was no such thing as contemporary wheat. The plant was and is still called spelt. Romans did not cultivate or eat wheat, they ate spelt. Spelt bread is actually quite good and nutricious, but it’s yield per acre is much smaller and because spelt bread actually requires some chewing it is not very common anymore. I eat organic rye bread usually and sometimes spelt bread but have to admit… After couple of beers french batongue, smoked ham and strong cheese and paprika are quite irresistible combination. :grin:

  • what about organic heirloom local wheat?
    Don’t disregard the positive when warning about the shi*.

  • TC

    There are about four times as many people in the world as there were 100 years ago, and most are very poor. Heirloom crops cannot be produced for what people can afford in the quantities required on existing farmland. These problems are magnified by issues created by politics that have no basis in logic.

    Subsidies for biofuels reduce land available for food. This results in needing high yield crops that make people sick and increase the costs of health care. Developing more land would reduce wild areas and quality of life. The real cost of biofuels is much too high. Get rid of them to make way for healthier foods.

    There is no requirement for food to be healthy, just that it be safe. There is a difference. An apple is healthy and safe, wheat and aspartame are not healthy, but both are classified as safe. This rating system results in profitable companies, but sick people.

    Income distribution is worse than it was 100 years ago. Poorer people no longer have direct access to land and healthy food. The trend towards more poor people and poorer foods continues. Can it be reversed?

  • Other science suggests its not the hybridisation of wheat that causes things like Gluten intolerance but the gentically modifying of it.

  • Yea, we get it; everything’s bad for you except organic turds, and garlic and honey cures everything.

  • BEHOLD A PALE HORSE REVISITED: Here are the secrets the government hoped had died with Bill Cooper!
    http://www.blue-planet-project.com/behold-a-pale-horse-revisited.html

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