Wheat - why it's not good 29% of American's diet is wheat
Posted 28 August 2010 - 03:53 PM
A kernel of wheat is a marvel of stored nutrition. Only about 1/4 inch long, a grain of wheat is packed with good food. Average wheat contains 63 to 71% starch, 10 to 15% protein, 8 to 17% water 2 to 3% cellulose, 2 to 3% sugar, 1.5 to 2% fat, and 1.5 to 2% minerals.
The kernel is covered on the outside by a thin pericarp, made up of thre thinner layers. Inside of this is the testa or seed coat. Farther inward is the largest part of the grain, composed of the endosperm and embryo (germ). The larger endosperm contains stored food, mainly starch. The smaller germ consists of the tiny embryonic palnt, with root , stem, and leaf. The outer coats and the gem are especially rich in vitamins and minerals, including thiamin, riboflavin, niacin, viatmin A, vitamin E, calcium, phosphorous and iron.
During standard milling of wheat into flour, most of the endosperm emerges as flour, the outer coat as bran and the germ as well - germ. From the germ, wheat germ oil is extracted, rich in thiamin and vitamin E.
If they are going to be white four, the fine endosperm particles ar ethen bleached. Bleaching strengthens the gluten and destroys yellow pigments present in the flour, mainly xanthophyll, supposedly to improve the attractiveness of the product. The followinfg chemicals are used to bleach flour: chlorine, benzoyl peroxide, nitrosyl chloride, chlorine dioxide and nitrogen peroxide. According to a standard textbook, "extensive experiments failed to show any deleterious effect on the wholesomeness fo the flour as a result of these bleaching processes."
What is th result? White flour contains only 10% of the thiamin and niacin, 20% of the riboflavin and iron, 25% of the phosphorous and 50% of the calcium, originally present in the whole wheat kernel. Therefore to keep from marketing a product that can hardly support life, the flour is "enriched." When fed a diet of refined white flour, laboratory rats usually developed nutritional deficiencies and died. Isn't progress great?
What our ancestors ate and thrived on was whole wheat flour, stoneground and conatining the entire kernel's nutrition package.
from Acres May 1990.
Posted 28 August 2010 - 05:01 PM
Why is everyone getting so fat................?
Posted 28 August 2010 - 05:02 PM
most food from the agriculture revolution of 10000 years ago...are bad for humans...our genetics are not made for absorving flour..thus the heatlh problems...and FAT americans...go primal...be lean...:devil:
So feed rats white bread and fluoride water.....got it.
Posted 29 August 2010 - 01:09 PM
when scientists develop a new variety of wheat, that doubles
production, it probably has half the nutrition, and when they remove
80% of that nutrition to make white flour to feed the world with,
they are just contributing to health problems.
anVigorowitz and Yankthistein do not have a clue about naything.
Posted 29 August 2010 - 03:15 PM
they live longer than during the 19th century...but according to the bibble in ancient times...people used to live up to 500 years und stuff:devil:
People today live longer than ever before - wheat-eaters and all.
To me, it is a giant waste of time to go looking for ways to prolong life,
but it is not a giant waste of time to go looking for ways to sate hunger.
Posted 29 August 2010 - 03:26 PM
America is on a fitness craze. We have one of the best diets on the planet. (I had raw broccoli and cous cous for breakfast this morning)
Edited by Mandrake, 29 August 2010 - 03:32 PM.
Posted 24 June 2014 - 12:48 AM
mr. helboy :::::
here at the pravda forum, we do have many different forums.
here on the main forum we try to discuss current events.
your issue about eating wheat, with gluten, is something very important;
and it is something which i also understand.
however we do have a special forum for you.
it is --- Cuisine and Cooking Forum
please post such topics there.
Posted 24 June 2014 - 02:38 AM
Say goodbye to gluten: Over 200 clinically confirmed reasons to avoid wheat
Wednesday, October 17, 2012 by: PF Louis
(NaturalNews) This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.
The author and founder of GreenMedInfo.com, Sayer Ji, prefers the term gluten toxicity to gluten sensitivity or gluten intolerance... "in order to shift the focus away from the victim back to the aggressor, the gluten itself."
Sayer Ji's GreenMedInfo.com article lists all the disorders linked to gluten. They are hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.
Explaining the attack on wheat and other grains
Negative reports on wheat and other grains have risen considerably in the past decade. The dramatic rise of celiac disease, a chronic gut inflammation that destroys intestinal villi (tiny tubes) responsible for absorbing nutrients, has been a major focus.
The gluten toxicity that brings on Celiac disease and other autoimmune reactions is mostly from peptides contained in gluten known as gliadin proteins, which damage the intestinal tract.
In addition to Celiac disease, which if undetected leads to malnutrition that creates other diseases, gluten toxicity can result in several other manifestations of poor health, including chronic fatigue and mental disorders.
Lectins, sticky proteins common to all plants for self defense, are a prominent feature of wheat germ agglutinin (WGA). In addition to flattening out intestinal villi and causing Celiac, they can penetrate gut linings and create leaky gut.
Once lectins get into the blood stream, they can bind to leptin receptors, blocking the leptin sensitivity that lets you know you've had enough to eat, creating a sluggish metabolism, and disrupting insulin balance. In other words, it leads to obesity and diabetes.
So how did the "staff of life" become a weed of disease?
For starters, wheat is not the same today. It has been hybrid over time to resist fungus, grow more quickly, and be more pliable for industrial bread baking. 50 years or so ago, wheat contained only five percent gluten. Today, it is 50 percent gluten.
The food industry's concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to the negative health consequences of fellow humans. Breads and other baked goods are hastily produced with additives and short cuts that are actually toxic.
In the UK, some of Europe, and North America, slightly different high speed methods of baking evolved over time. By adding "improvers" with usually toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few short hours.
Agricultural resources then sped up the hybrid process for wheat to accommodate the baking industry's mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat's gluten since that time.
This situation has permeated almost all nations. There are some exceptions; for instance, most of Europe doesn't permit chemically bleaching flour to produce white bread. They use sunlight to "bleach" wheat.
Having your cake and eating it too
Not all of us are prepared to go strictly Paleo and exclude all grains and legumes. Some of us still prefer not to eat animals, and if the food supply bottom falls out, many aren't ready and able to kill and skin deer or other animals to survive.
Grains such as rice and dried legumes are easy to hoard and use for survival if the store shelves become empty overnight. The common concern for rice and legumes is phytates or phytic acid, which can block minerals from being absorbed in our bodies.
Overnight soaking, a prerequisite for cooking dry beans, has been known to minimize phytates, or phytic acid. Rice can be soaked overnight as well. The process of cooking itself reduces phytic acid.
Using sprouted wheat flour can ameliorate some of WGA's toxicity. Baking with sourdough starters instead of normal baker's yeast can help also, while combining both may be optimum (http://www.foodrenegade.com). It appears Whole Foods bakery does so.
Wheat's gluten toxicity is reduced by sourdough starters properly fermented for 24 hours or more. A University of Alberta Canadian cereal microbiologist, Michael Gaenzle, suggests that sourdough bread, homemade or from a trusted bakery, may be at least a solution for gluten toxicity.
He referred to a study where recovered Celiac patients suffered no consequences from eating fermented (sourdough) wheat bread for two days. Those who ate regularly produced wheat bread did have a relapse.
The demand for continuing at least a partial grain diet safely has inspired one company, Vitamin Research Products to offer a natural supplement called Lectin Lock, which they claim will help reduce WGA gummy lectins.
Chronic health issues may or may not be from WGA toxicity. Katherine Czapp, whose WATF article is linked below, suggests testing for Celiac disease with Enerolab. (https://www.enterolab.com/default.aspx)
Edited by Hansel, 27 June 2014 - 06:26 AM.
Posted 24 June 2014 - 02:44 AM
Health dangers of eating wheat
Sat, 19 Oct 2013 18:42 CDT
There has been a lot of talk about the dangers of wheat lately. A lot of it has been sparked by the book 'Wheat Belly" by William Davis, M.D. It has a lot of information that is presented in a very believable way.
Many experts are saying we are faced with an epidemic of gluten intolerance. There is a whole industry of gluten free products springing up. Many people are reading about gluten free lifestyles. Even if they aren't having the classic symptoms of gluten intolerance they are opting for this change in their lifestyle.
Other experts are saying that it isn't just the gluten we need to be aware of. One of the main health-harming culprits is found with wheat germ agglutinin (WGA), a category of lectins. Regardless if the wheat is soaked, sprouted or cooked, these compounds remain intact. Tiny and hard to digest, lectins can accumulate within the body and wreak havoc on physical and mental well-being. WGA is neurotoxic, crossing the blood brain barrier and attaching to the myelin sheath, consequentially inhibiting nerve growth - a serious consideration for those suffering from degenerative neurological diseases such as multiple sclerosis and Alzheimer's. These and other aspects of wheat have also been linked to schizophrenia and bipolar disorder.
The link between grains such as wheat and schizophrenia goes back over sixty years. During WWII grains were rationed, therefore people cut back on eating them. The documented incidence of schizophrenia dropped dramatically. Since then studies have shown that people with schizophrenia have a distinct chemical reaction when they eat grains. They just don't digest them the same way everyone else does. In addition to schizophrenia grains have also been linked to malaise, mania, addiction, and depression, among other neurological problems. The best way to tell is to get completely off grain products and see if the symptoms improve.
Many people are now saying that grains of all types contain anti-nutrients. One of these ant nutrients is phytic acid, which combines with magnesium, iron, copper, calcium and zinc in the intestinal tract when it's left untreated. This prevents the body from being able to absorb these nutrients. Therefore, consuming large amounts of our modernly prepared whole grains can cause the body to become mineral deficient.
Another scary link to grains is autism. No one is saying that grains are THE link to autism, but they are finding that if you take grains out of the diet of the autistic their 'symptoms' seem to improve. Autistic children tend to have a very narrow range of foods they will eat. If breads are on that list they may hesitate to take it away, fearing their child will starve. But, if doing away with the grain products decreases the child's autistic symptoms then in the long run they should be eating a wider variety of foods. This would in turn improve their overall health.
People with frequent headaches may also benefit from eliminating grains from their diets.
One of the more frightening diseases associated with grains is ALS or Lou Gehrig's disease. This is a disease known by the white brain matter lesions. When patients known to have this disease were put on a grain free diet the symptoms of the disease diminished or vanished completely.
These are just the problems associated with conventionally grown and organically grown grains. You mix in genetically modified grains (and they are mixing in themselves in the fields) then you add a whole new depth of health problems associated with these foods. The safest way to eat would be to avoid grains all together.
Posted 24 June 2014 - 02:56 AM
I'm currently doing a paleo diet with lots of meat and fresh vegetables. The meat is from free range animals and the veggies from organic farmer's markets. I get a lot of exercise.
Unfortunately, I cancel all that out by smoking and drinking. I figure that since we all die, I might as well enjoy myself a bit.
My Grandfather is turning 95 this year and ate healthy and exercised.....He is forgetful as hell and can't remember his name half the time. His joints hurt and he can barely walk without a cane.
80 is old enough for me.
I took the online quiz and it said my real age was 60 even though I'm 50, so I guess I hope to croak when I'm 70 and feel 80.
When my great grandmother from Lithuania made room clearing farts at 101, she didn't even smell them and was all "What? Why are you all leaving the room?"
(I swear to God that rotten little old lady knew and was being a Mandrake .).
Edited by Mandrake, 24 June 2014 - 03:02 AM.
Posted 27 June 2014 - 06:27 AM
Is Modern Wheat Making You Fat and Sick?
Posted on December 5, 2013 by Soren Dreier
Author: Alternative Daily
Our hunter gatherer ancestors collected all they could from the ground for food including insects, berries, nuts, etc. In their gathering, they found that the animals were eating grass, and they became curious. They broke it down and somehow incorporated wild wheat into their diet. This grass was called Einkorn and had only 14 chromosomes.
Plants can mate with each other and combine chromosomes. At some point in time, the wild grass Einkorn mated with another type of wild grass and the offspring Emmer ended up with 28 chromosomes – this is the wheat that is mentioned in the Bible. However, this is not the wheat of today, that is for sure.
In the Middle Ages bread was a staple and very common food. Emmer mated with another grass which contributed more chromosomes to result in Spelt, Triticum landraces with 42 chromosomes.
In 1960, when the threat of world population explosion was imminent, there was an investment made in agricultural research where lots of money and time were devoted to new ways to increase wheat yield. At this time, different strains of wheat were crossed over and over again to select certain characteristics and to introduce unique genes.
The resulting wheat yielded up to 10 times more per acre. When this wheat was introduced to many third world countries, famine was greatly reduced within one year. Dr. Norman Borlaug received the Nobel Peace prize for his work creating this high yield strain of wheat.
Because this wheat is so prolific, it has taken over almost all of the world’s wheat supply. There are also about a million acres of what is known as Clearfield Wheat being grown in the Pacific Northwest. It is a semi dwarf strain of wheat that has had its seed and embryos exposed to a chemical, sodium azide, which is an industrial toxin.
In fact, in the few cases of human ingestion, the Poison Control Center has warned people not to offer CPR because the person offering the CPR may also ingest the chemical and die. In addition, if the victim vomits, people are told not to put the vomit in the sink because it might explode. This is how dangerous this chemical really is.
The makers of Clearfield wheat claim that their wheat is a result of “enhanced, traditional plant breeding techniques,” making a distinction between genetically modified wheat. However, although no gene splicing techniques were used, many other methods were, such as the purposeful induction of mutations using chemicals, high dose x-ray and radiation techniques to induce mutations coupled with cross breeding. These methods are far worse than genetic modification, according to Dr. William Davis, author of the book Wheat Belly.
The government says eat more wheat – what is up with that?
The government tells us that we need to eat more grain, meaning more wheat. Over 90% of all grain consumed is wheat. In the food pyramid, we are advised to eat 60% of calories from wheat. The new food plate design also tells us to get at least 1/4 of our calories from wheat. Here is why we need to stop listening to what our government is telling us about the food pyramid:
Modern Wheat is an Appetite Stimulant
It is estimated that up to 10% of the population has a sensitivity to the protein in wheat known as gluten (some estimate it may be higher, closer to 30%). However, the other 90% of people who consume wheat really should not be eating it either. Here are a few reasons why:
Gluten is a two part protein that is comprised of gliadin plus glutenin. Glutenin has a unique elasticity that gives us the ability to stretch our pizza or bread dough or even spin it over our heads, if we are inclined to do so. Gliadin, the other part of the gluten protein, was heavily studied in the 1970′s by psychiatrists who found that if they took all of the wheat out of the diet of their patients with schizophrenia, they improved markedly.
When they put the wheat back, they found that the condition worsened. So the question asked was what was in bread that led schizophrenics to hallucinate? It was traced back to the gliadin protein which, when ingested, enters the brain and binds to opiate receptors where it stimulates appetite.
In addition, gliadin, acting like an opiate in the brain, has other disastrous effects. For example, people with ADHD become hypersensitive and have behavioral outbursts, people with schizophrenia have major hallucinations, people who are bipolar become increasingly manic and those with eating disorders, such as binge eating, will develop food obsessions.
By 1985, everything at the supermarket with wheat in it came from the prolific semi-dwarf strain or a spinoff. Interestingly enough, if you compare what happened to America’s weight prior to and after 1985 it is evident that there was an obesity explosion that is still happening today shortly after the “new” wheat was introduced.
A huge increase in the number of diabetics also followed. Although cause and effect cannot be proven scientifically – it seems evident that we have all been fed an appetite stimulant.
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