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Wheat - why it's not good 29% of American's diet is wheat


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#21 Hansel

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Posted 27 June 2014 - 06:28 AM

Modern-day wheat is a 'chronic poison,' says doctor

Monday, September 10, 2012 by: J. D. Heyes
   
 
(NaturalNews) All set to order that next sandwich on wheat bread? Using wheat-based pasta instead of regular spaghetti noodles tonight because you've been told wheat-based foods are better for you?

Not so fast, says one doctor.

William Davis, a cardiologist, calls modern-day wheat a "chronic, perfect poison" in a new book all about the world's most popular grain.

What gives?

Davis says the wheat we are currently eating isn't the same thing your grandparents used back in the day.

Modern wheat is "an 18-inch tall plant created by genetic research in the '60s and '70s," he told CBS' "This Morning" program in a recent interview.

"This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten," he said.

"I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate," Davis continued. "This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Can you say expanding waistline?

'We're seeing hundreds of thousands' lose weight

In the interview Davis was asked if the agriculture industry is capable of changing back to using the grain it once produced.

That's possible, he said, but it would be costly to farmers because the old-style wheat doesn't produce as much yield per acre, and in a hungry world where the population is growing, food is becoming more scarce and prices are already on the rise, that choice would be a tough sell to today's agriculture giants.

Nevertheless, Davis notes that a movement is afoot to drop the weight-causing grain, and that those who have done so have said goodbye to wheat are dropping clothes sizes.

"If three people lost eight pounds, big deal," he said. "But we're seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day."

Those are real results and they are widespread, Davis said - not isolated or fluky.

Okay, so someone decides to shun the wheat; what are their alternatives? "Real food," Davis suggested, like avocados and olives, olive oil, some meats and, yes, veggies.

"(It's) the stuff that is least likely to have been changed by agribusiness," he said. "Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it's not barley... or flax. It's going to be wheat."

So, this is "really a wheat issue," he said.

Smart diets, sans wheat, will help trim the belly

There are those health resources and dieticians, he said, that are serving up and advocating a more balanced diet, like the Mayo Clinic, that does not include wheat. But in his interview, Davis said what they are offering is just a poor alternative.

"All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there's an apparent health benefit - 'Let's eat a whole bunch of less bad things,'" he told the program. "So I take...unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That's the logic of nutrition, it's a deeply flawed logic. What if I take it to the next level, and we say, 'Let's eliminate all grains,' what happens then?"

"That's when you see, not improvements in health, that's when you see transformations in health," he added.

Without question, the nation is in the throes of an obesity epidemic. Cheap foods (for the most part) like wheat-filled pastas and other fillers have caused the country's collective waistline to expand to bursting. But as Davis notes, you don't need fad diets and gimmicks to lose the belly fat and cut back on the calories. You just need to eat smarter.


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#22 Hansel

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Posted 27 June 2014 - 06:30 AM

Research Proves Wheat Can Cause Harm To Everyone's Intestines

Wednesday, October 2nd 2013 at 6:15 am
Written By: Sayer Ji, Founder

The myth that you need to have 'bad genes' to experience intestinal damage from consuming wheat was disproved years ago.

It is a common myth that wheat only causes immune-mediated intestinal damage within those with a rare genetically based aberration called celiac disease. Still relatively unknown research from 2007 clearly demonstrated that everyone's body likely experiences adverse intestinal effects from gluten (gliadin) exposure.

As far as celiac disease, the specific mechanisms by which wheat causes damage are well-known, and they go like this...

In celiac disease, an alcohol-soluble wheat storage protein known as gliadin is partially degraded (i.e. deamidated) by the enzyme tissue transglutaminase, the effect of which is to activate susceptible host T-cells to mistakenly identify and attack intestinal villi as if they were 'foreign' invaders.  This highly destructive autoimmune process can be verified through blood tests, or through the so-called "gold standard" of an intestinal biopsy that clearly reveals destroyed villi and/or flattened intestinal surfaces, the hallmark pathology of celiac disease.

The reality, however, is that one does not need to be celiac, or have a particular genetic mutation, in order to experience damage associated with exposure to wheat gliadin.

In a study published in the journal GUT in 2007, a group of researchers asked the question: "Is gliadin really safe for non-coeliac individuals?"   In order to test their hypothesis that an innate immune response to gliadin is common in both patients with celiac disease and without celiac disease, intestinal biopsy cultures were taken from both groups and challenged with crude gliadin, the gliadin synthetic 19-mer (19 amino acid long gliadin peptide) and 33-mer deamidated peptides. 

Results showed that all patients with or without celiac disease, when challenged with the various forms of gliadin, produced an interleukin-15-mediated response. The researchers concluded:

    "The data obtained in this pilot study supports the hypothesis that gluten elicits its harmful effect, throughout an IL15 innate immune response, on all individuals [my italics]."

The primary difference between the two groups is that the celiac disease patients experienced both an innate and an adaptive immune response to the gliadin, whereas the non-celiacs experienced only the innate response. 

The researchers hypothesized that the difference between the two groups may be attributable to greater genetic susceptibility at the HLA-DQ gene locus (on chromosome 6) for triggering an adaptive immune response, higher levels of immune mediators or receptors, or perhaps greater permeability in the celiac intestine.

It is also possible that over and above the possibility of greater genetic susceptibility, most of the differences are from epigenetic factors that are influenced by the presence or absence of certain nutrients in the diet, bacterial strains within the gut flora, and environmental exposures, which include NSAID drugs like naproxen or aspirin which can profoundly increase intestinal permeability in the non-celiac, rendering them susceptible to gliadin's potential for activating secondary adaptive immune responses.

This may explain why, in up to 5% of all cases of classically defined celiac disease, the typical HLA-DQ haplotypes are not found. However, determining the factors associated with greater or lesser degrees of susceptibility to gliadin's intrinsically toxic effect should be secondary to the fact that it has been demonstrated to be toxic to both non-celiacs and celiacs.1

In other words, rather than look up the adverse gut responses associated with wheat, and particularly, wheat gliadin, as being a rare genetically-based aberration, we may want to reconsider the common, culturally reinforced view that wheat is an intrinsically healthy food that only an 'abnormal' subset of the human population has an 'unhealthy' response to. To the contrary, perhaps the immunoreactive effects that wheat gliadin induces indicates that we have a human species-specific intolerance to this 'food,' and that rather than look at these adverse effects as being 'unhealthy reactions to a healthy food,' perhaps we should look at them as 'healthy reactions to an intrinsically unhealthy (or metabolically incompatible) food.'

Ultimately, intestinal damage is only the tip of the so-called "celiac" or "non-celiac gluten sensitivity" icebergs. GreenMedInfo.com has indexed research from the National Library of Medicine on over 300 adverse health effects associated with wheat and/or wheat components. You can view the first-hand research here: http://www.greenmedi...ngredient/wheat

Also, learn more about wheat's adverse effects to gastrointestinal health by reading our recent article: Wheat As A Common Cause of Dyspepsia and IBS, and a broader perspective on the dangers of wheat in our essay 'The Dark Side of Wheat.'
Reference

1 Mustalahti, K., P. Holopainen, K. Karell, M. Maki, J. Partanen,  "Genetic Dissection Between Silent and Clinically Diagnosed Symptomatic Forms of Coeliac Disease in Multiplex Families", Digestive and Liver Disease,  Amsterdam: Elsevier BV,  2002, http://www.sciencedi...590865802802535, accessed December  2007.


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#23 Hansel

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Posted 27 June 2014 - 06:31 AM

Thursday, September 27, 2012
Wheat Toxicity: As Serious As A Heart Attack
Sayer Ji, Contributor
Activist Post

The "diseases of affluence," as they are known, include diabetes, heart disease, arthritis, osteoporosis and cancer, and are sometimes referred to as the "Western disease" paradigm. They emerge largely in response to the type of overnourishment that occurs in relatively wealthy societies, and particularly the excessive consumption of certain evolutionarily incompatible foods that nonetheless have become the nutritional centerpiece of agrarian, grain-based cultures. (Consider that we have only been consuming the seeds of cereal grasses, i.e. grains, en masse for 10-20,000 years, which while ancient in cultural time, is but a nanosecond in biological time!)

While we have already spent considerable time indicting the credibility of wheat as a so-called health food, whose secular and religious glorification are unparalleled within the cereal grains, we have not delved deeply enough into the link between grain consumption, particularly wheat, and cardiovascular disease, the #1 cause of death in the Western world.

This link, of course, strikes literally to the heart of the seemingly indestructible myth that eating wheat, and more exactly whole wheat (which has more lectin than white, processed wheat flour), is a good thing for human health. Beyond the well over 200 adverse health effects linked to wheat consumption that now exist in the peer-reviewed biomedical literature, we hope to point out in the following article how cardiovascular health is better served by eliminating this uniquely problematic grain from the diet.

It was actually Loren Cordain, Ph.D., author of the Paleo Diet, who (to our knowledge) first pointed out the inherent cardiotoxicity of wheat. In the March 2008 edition of The Paleo Diet Newsletter, Cordain explains in an article titled, "Whole Wheat Heart Attack Part 2: The Role of Dietary Lectins," how dietary lectins, as found in wheat, promote the formation of fatty streaks and mature atherosclerotic plaque in the arteries.

First, he explains how dietary lectins, which we like to call "invisible thorns" within many commonly ingested plant foods, and which are designed to fend off microbial and animal predators (among other functions), are capable of gaining entry into the circulatory system:

    In order for dietary lectins to be promoters of atherosclerosis, the following physical and physiological processes must occur: 1) must survive cooking and processing; 2) they must survive dig enzymatic degradation; 3) they must bind gut tissue; 4) they must cross gut tissue barrier; 5) they must resist immunological and hepatic (liver) disposal; 6) they must arrive in peripheral circulation intact in physiological concentrations; 7) they must interact with one or more mechanisms known to influence atherosclerosis. The six of these seven steps are known to transpire, as ingested lectins rapidly appear intact in the bloodstream of humans and animals and cross the intestinal barrier in human cultured tissue.

Second, he asks the question:

    So, we know that dietary lectins can get into the bloodstream of humans and animals, and we know that chronic, low-level inflammation is essential for all facets of atherosclerosis. Is there any evidence that lectins are involved in the progression or acceleration of atherosclerosis? Further, is there any evidence that dietary lectins may promote chronic, low level inflammation in humans?

In answer, he first discusses the well-known atherosclerosis-promoting effects of peanut lectin, as well as the intriguing fact that atherosclerosis almost always occurs, not just anywhere, but in a specific location of the arteries. Basically, at sites where arteries branch a protective glycocalyx (a wispy, hairy structure whose "slipperiness" reduces turbulent flow) prevents damage that might otherwise be caused by white blood cells attaching to adhesion molecules on the surface of the cells lining the arteries. The attachment of white blood cells and subsequent infiltration of the middle section of the artery -- namely, the intima media -- by them, is what leads to the formation of fatty streaks within the arteries, eventually leading to plaque formation which may obstruct the flow of blood within the narrowing lumen of the artery. Therefore, when the glycocalyx is disturbed, and/or excessive glycocalyx shedding there is induced -- presumably by dietary lectins like wheat lectin -- the resulting increased arterial wall shear stress and inflammation contributes to atherosclerosis.

For a more elaborate and technical explanation of the process, Cordain explains the process below:

    Plaques only form in turbulent flow areas along the artery, such as sites where arteries branch (Figure 1, below), but not where blood flow is smooth (laminar flow), such as in small arteries and at non-branching or non-curving sites. Until recently, the mechanisms underlying this phenomenon was poorly understood. Let's again examine the artery cross-section shown in Figure 2 (below) and take a more detailed look at the true structure lining the inside of arteries, the glycocalyx. This wispy, hairy structure is composed of sugars and carbohydrate molecules that form a physical barrier between the red and white blood cells in circulation and the endothelial cell surface, thereby preventing white blood cells from attaching to adhesion molecules. In other words, one of the very first steps in atherosclerosis, the entry of monocytes into the intima, is blocked when the glycocalyx is fully intact17. Only when the glycocalyx mass is reduced can monocytes and T-cells bind adhesion molecules and find their way into the intima. Turbulent flow areas are more susceptible to atherosclerosis because the glycocalyx mass is reduced in these areas18. It is known that high-fat diets (which increase the rate of oxidized LDL formation) cause the glycocalyx size and mass to be reduced 18, as do inflammatory cytokines19. From a physiological perspective, reductions in glycocalyx size and mass in response to injury or inflammation make sense. Shedding of the glycocalyx allows the white blood cells entry to the inflamed tissue from circulation and therefore begins the healing process by first destroying and then taking up the foreign substance.

    Common dietary lectins are potent stimulators of inflammatory cytokines in white blood cell cultures20,21. In Figure 3 you can see that lectins from lentils, kidney beans, peas and wheat potently increase the production of inflammatory cytokines (IL-12, IL-2, and INFγ). Wheat lectin (WGA) also stimulates production of two other inflammatory cytokines (TNFα and IL-1β)21 that promote the atherosclerotic process. Consequently, if dietary lectins reach circulation intact, which previous human and animal studies demonstrate1-5, they have a high probability of causing glycocalyx shedding, thereby increasing entry of monocytes into the intima and contributing to the formation of the fatty streak. Because of their potent inflammatory nature, dietary lectins have the potential to promote and accelerate atherosclerosis at all steps of this disease where inflammatory cytokines are operative. You will recall that one of the deadly steps involved in atherosclerosis is the rupturing of the fibrous cap and the formation of a blood clot. Enzymes called matrix metalloproteinases (MMPs), secreted by white blood cells and other cells within the plaque, are known to cause collagen and elastic tissue within the fibrous cap to disintegrate.

    Consequently, any dietary or environmental factor which facilitates synthesis of MMPs is not a good thing for cardiovascular disease patients. Well guess what? Lectins from wheat, WGA22, and lectins from kidney beans, PHA23, cause tissue cultures of white blood cells to increase their production of MMP


Wheat lectin, also known as Wheat Germ Agglutinin (WGA), is highly selective in what it binds to (the word select and lectin share the same etymological root), and has such a high affinity with certain biomolecules that make up the glycocalyx – n-acetyl-glucosamine and sialic acid – that the problem with lectin-arterial glyocalyx distruption is clear as day. Just as wheat lectins bind to the slippery mucous coat of the glycocalyx in the intestines, contributing to their well-known gastrointestinal toxicity, once they enter into systemic circulation, they may also bind to the slippery glycocalyx lining the arteries, resulting in the damage and subsequent inflammation associated with atherosclerosis.

According to Cordain, another way in which wheat germ agglutinin contributes to the final and fatal step in atherosclerosis, is through its agglutinating effect, i.e. "to cause to adhere, as with glue," which is to say, forming a clot. According to Cordain:

    Integral to the formation of clots are platelet cells, which circulate in the bloodstream.Platelets are normally activated when they contact collagen from a damaged blood vessel. WGA directly causes the activation of platelets and potently increases their aggregation (clumping) 24. Hence, the consumption of whole wheat may be integral in the thinning and destruction of the fibrous cap as well as the formation of the fatal clot.

The ability of lectins to cause the clumping up of cells in the plasma is well known. The Eat Right For Your Blood Type system, for instance, is based upon ascertaining the agglutinizing effects of different foods on different blood types. If wheat lectin can contribute both to inflammation in the lining of the arteries, and cause clumping up and clotting of the blood, there is little doubt that it can also contribute to the #1 cause of death in the Western world. There is also the possibility that the immune system may respond to the presence of wheat proteins by producing antibodies that cross-react with cardiovascular tissue, causing myocardial inflammation, i.e. myocarditis. Myocardititis was in fact identified to be a potential cause of autoimmune myocardititis in a minority of celiac disease patients.1
Resources

1 Andrea Frustaci, Lucio Cuoco, Cristina Chimenti, Maurizio Pieroni, Giuseppina Fioravanti, Nicola Gentiloni, Attilio Maseri, Giovanni Gasbarrini. Celiac disease associated with autoimmune myocarditis.Circulation. 2002 Jun 4;105(22):2611-8. PMID: 12045166


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#24 Hansel

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Posted 27 June 2014 - 06:32 AM

Wheat Contains Not One, But 23K Potentially Harmful Proteins
October 13, 2012

Sayer Ji  Waking Times

Most folks don’t realize that when we are talking about health problems associated with wheat, or gluten, we are not talking about a monolithic entity, a singular “bad guy,” solely responsible for the havoc commonly experienced as a consequence of consuming this grain. After all, how could just one villain cause the 200+ different clinically observed adverse health effects now linked in the biomedical literature to wheat consumption?

No, the problem is that “gluten” is an abstraction, and in its perceived singularity profoundly misrepresents the true extent of the problem, much in the way that the tip of an iceberg does not convey the massive threat submerged below …

Gluten is the Latin name for “glue,” and signifies the doughy complex of proteins within the wheat plant, further classified as either gliadins (alcohol soluble), glutelins (dilute acid or alkalis soluble), or other. Because wheat is a hexaploid species  (doesn’t that sound creepy?), the byproduct of three ancestor plants becoming one, with no less than 6 sets of chromosomes and 6.5 times more genes than found in the human genome, it is capable of producing no less than 23,788 different proteins - a fact as amazing as it is disturbing.
Disturbing, how?

Well, any one of these proteins could elicit what is known as an antigenic response, i.e. the immune system identifies a wheat protein as other, launches either an innate or adaptive immune response, and attacks self-structures accidentally, as a result.

So, if only one protein could incite an adverse reaction, what would 23,000 different proteins do when presented to the body for processing simultaneously? And what if many of these wheat proteins were disulfide-bonded proteins, that is, “glued” together (Remember, gluten is the Latin word for glue) with the same, sturdy sulfur-based bonds found in human hair and vulcanized rubber – (think bowling ball plastic tough!) – which is to say, impossible for our digestive system to break down fully?*

What would happen is that many of these proteins would pass through our intestinal tract, made more permeable by the dual effects of gliadin (zonulin up-reguation) and wheat lectin (the invisible thorn), hence “opening pandora’s bread box” of autoimmunity and systemic inflammation.

Keep in mind that 23,788 proteins is a very large number. And given the recombinatorial possibilities inherent in such a large number of distinct, different proteins, some of them have emerged — by sheer accident — as nearly identical (homologous) in structure and configuration to both narcotic drugs and virulent components of immune-system activating microbes.
Narcotic Potential

    Gliadin can be broken down into various amino acid lengths or peptides. Gliadorphin is a 7 amino acid long peptide: Tyr-Pro-Gln-Pro-Gln-Pro-Phe which forms when the gastrointestinal system is compromised. When digestive enzymes are insufficient to break gliadorphin down into 2-3 amino acid lengths and a compromised intestinal wall allows for the leakage of the entire 7 amino acid long fragment into the blood, glaidorphin can pass through to the brain through circumventricular organs and activate opioid receptors resulting in disrupted brain function.

    There have been a number of gluten exorphins identified: gluten exorphin A4, A5, B4, B5 and C, and many of them have been hypothesized to play a role in autism, schizophrenia, ADHD and related neurological conditions.   In the same way that the celiac iceberg illustrated the illusion that intolerance to wheat is rare, it is possible, even probable, that wheat exerts pharmacological influences on everyone. What distinguishes the schizophrenic or autistic individual from the functional wheat consumer is the degree to which they are affected.

Immunotoxic Potential

    The digestion of gliadin produces a peptide that is 33 amino acids long and is known as 33-mer which has a remarkable homology to the internal sequence of pertactin, the immunodominant sequence in the Bordetella pertussis bacteria (whooping cough). Pertactin is considered a highly immunogenic virulence factor, and is used in vaccines to amplify the adaptive immune response. It is possible the immune system may confuse this 33-mer with a pathogen resulting in either or both a cell-mediated and adaptive immune response against Self.

So, while acknowledging that “gluten” is a problem is a good, first step in the acknowledgment of the dangers of wheat, it is just the beginning of a journey into understanding the true nature, and extent of damage caused by this debilitating food.

 
Wheat causes weight gain and sickness

Thursday, November 03, 2011 by: Duke Mansell

(NaturalNews) What if you were eating right and following the advice of all your doctors to eat more "healthy grains" but continued to gain weight with worsening blood work? Millions of Americans continue to follow the diet backed by the ADA (American Diabetes Association), AHA (American Heart Association) and many other government agencies, which indicate a diet with 6-8 daily servings of whole grains is necessary for optimal health. Unfortunately, it appears this is not the case, and wheat products are a detriment to everyone's health.

Wheat is far removed from the wheat eaten by our ancestors. In the last 100 years it has been mutated into something monstrous. It is now a "Frankenwheat" and many people are unaware of its destructive capacity. Dr William Davis is a cardiologist who was having no success with his diabetic patients utilizing diets with whole grains. What he found in his research was shocking and has a far reaching effect on the health of everyone from meat eaters to vegetarians.

Wheat has a specific protein called gliadin. When this protein is digested in the intestines, it releases exorphin, an opioid peptide. This peptide crosses the brain/blood barrier. These peptides then bond with opiate receptors in the brain creating an addiction to wheat. It is an appetite stimulant and increases the amount of wheat you eat. This opioid peptide is so addictive that a pharmaceutical company is seeking FDA approval for a drug to block the receptor sites and to induce weight loss. With no other changes in diet or exercise the average test subject lost 22.4lbs over the course of 6 months. Instead of adding harmful pharmaceuticals removing wheat from the diet would provide greater health benefits.

Wheat also has a highly digestible carbohydrate unique to wheat in the form of amylopectin A. This carbohydrate increases the blood sugar higher than white bread, table sugar or a snickers bar! The glycemic index of wheat bread is an amazing 72! Compare that to table sugar at 59, and you see how wheat bread is working against health. The increase in blood sugar due to wheat causes the pancreas to release additional insulin; this insulin pushes the sugar into the cells, thus increasing abdominal fat dramatically. After 90 to 120 minutes, the glucose/insulin levels drop quickly and create immediate hunger.

This yo-yo effect on glucose/insulin levels also creates an issue with glycation. The simple explanation of glycation is the combining of a protein and a sugar molecule without an enzyme. These glycated proteins travel through muscle tissues and joints and lodge themselves in hard to reach places; they begin to wreak havoc on the body. They are the beginning of AGE or advanced glycation end products, which are implicated in age related chronic diseases.

Wheat also contains indigestible lectins; lectins are wheat proteins that have the canny ability to "unlock" normal intestinal barriers and allow foreign food particles to enter the body. Does this sound like "leaky-gut syndrome"? Even those that rectify leaky gut issues tend to have the same problems again; this is likely due to the lectins found in healthy wheat products that unlock intestinal barriers.

Check any food label and you will see that wheat is in almost everything. The only way to avoid wheat products is to utilize more almond flour, flax meal and coconut flour among others. The real take away is humans were not built to digest an endless supply of easily digestible carbohydrates. It is unfortunate wheat is no longer the "amber waves of grain" our forbearers remember because today's wheat is leading everyone down a path towards diabetes and degenerative diseases.

October 2, 2012 by Dr. Davis

“I think totally eliminating wheat is too hard! What if I cut back, say, 80 or 90%? Can I still get most of the benefits?”

The short answer: No.

Let me explain. If you cut back on sugar by 90%, you obtain 90% of the benefits, right? 90% less weight gain, 90% less insulin provocation, 90% less dental cavities, etc. Simple arithemetic.

But, as with many things in this wheat-distorted world, that simple arithmetic does not hold with cutting back on wheat. Instead, a bizarre calculus of metabolic distortions apply because of several long-lasting effects of modern semi-dwarf wheat.

There are several reasons why just cutting back does not work:

1) Disruption of bowel flora
Wheat-eaters experience undesirable distortions of the microorganisms in their intestinal tract: different species, different numbers, and shifts in location (migration higher up into the small intestine, and even duodenum and stomach). Wheat-eaters have fewer desirable lactobacilli and bifidobacteria, and more undesirable species of E. coli, bacterioidetes, and even Salmonella and Clostridia. Occasional wheat consumption, likely via wheat’s amylopectin A, wheat germ agglutinin, and gliadin, maintain undesirable bacterial and fungal populations and prevent a shift back to healthier species.

2) Small LDL particles that cause heart disease are triggered for 10 or more days at a time
Large, relatively benign LDL particles persist for 24-48 hours after formation, cleared by the liver promptly. Small LDL particles, triggered to extravagant degrees by the amylopectin A of wheat, persist for an unusually long period, much longer than the larger LDL particles. Once triggered, the human liver does not recognize unnatural small LDL particles, causing them to persist for an abnormally long time and allowing prolonged and repetitive interactions with the wall of arteries to create atherosclerosis (leading to coronary heart disease, heart attacks, stents, bypass surgery, as well as your hospital to boast about its record number of heart attacks treated).

3) The gliadin protein of wheat stimulates appetite
Even occasional exposure to the opiate-like exorphin polypeptides that result from digestion of the gliadin protein of wheat are enough to stimulate appetite. Appetite is stimulated, but not for more salmon or steak, but for carbohydrates–more wheat, more cornstarch, more candy, more soft drinks, more junk. Occasional wheat consumption therefore makes adhering to a healthy diet more difficulty, as your impulse control is under the influence of the gliadin opiate, an effect that lasts several days after every indulgence, occasionally longer.

4) Glycation is forever
Recall from the discussion in Wheat Belly that, whenever blood glucose ranges above 90 mg/dl (5 mmol/L), glucose-modification of long-lived proteins in the body, or glycation, proceeds at an accelerated rate: the higher the blood glucose, the greater the quantity of glycation.

It means, for instance, that you have, say, a Snickers bar and experience a blood glucose of 134 mg/dl and glycation occurs in the proteins of the lenses of your eyes (cataracts), the proteins in the cartilage of knees and hips (brittle cartilage, arthritis), the proteins in the cells lining arteries (stiff arteries, hypertension, atherosclerosis), and structural tissue of the skin (wrinkles, “liver” spots of aging). Have two slices of whole wheat bread as a ham sandwich and blood sugar peaks at 170 mg/dl (a very typical blood sugar after wheat consumption) and glycation develops at a greater rate. Glycation in long-lived proteins is irreversible–the effect cannot be undone: cataracts do not reverse, bone-on-bone arthritis does not regenerate, wrinkles do not unwrinkle. For all practical purposes, once you glycate, you glycate for good.

All in all, it means that cutting back on wheat by 80 or 90% does not yield 80 or 90% improvement in the health destruction wrought by wheat. Maybe it yields a fraction of those benefits, say, 20-30%. Cutting back on wheat, like cutting back on unsafe sex and practicing safe sex on weekends only, can still get you into a heap of trouble.


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#25 Hansel

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Posted 27 June 2014 - 06:37 AM

The underrated dangers of wheat
By Garrett Yim December 10, 2012

The amber waves of grain flow majestically across the fields of the United States and are processed into wheat, thrown onto the food plate of Americans everywhere.  Many of us eat our beloved staple crop without hesitation, unaware of the harmful implications that wheat has towards our body.

I discovered only this year that wheat has led toward a large amount of discomfort in my life. I was diagnosed with a wheat allergy and advised to watch what I eat. Being that wheat has always been an average part of my diet, I was quite surprised.

One in 133 Americans has a gluten intolerance, and while symptoms crossover between the labels of wheat allergy, wheat intolerance and celiac disease, leading it to be difficult to exactly pinpoint what one may have at times, one thing is certain. The absence of wheat products helps everything. In taking wheat out of my diet, I’ve noticed my life change drastically as well.

Things that I felt were “normal” to my everyday life ceased to exist. My chronic lethargy, constant stomach pains and looming depression were originally attained to an umbrella term of irritable bowel syndrome, or IBS. This diagnosis is common for many like me, but upon eating less wheat products, all of my negative symptoms were a thing of the past and my body feels the best it ever has.

However, avoiding wheat is not so simple. Unbeknownst to many, wheat or gluten and products go under a wide variety of names. For celiacs, some have to avoid common ingredients such as ascorbic acid, maltodextrin and glucose, as these can sometimes be processed by chemicals which contain gluten. Wheat is also a common product in binders and sweeteners in products within the United States, going under names such as “malt” or “barley malt.” Products that list these ingredients still manage to say their food contains no wheat. It’s up to the consumer to always read labels.

Luckily, we live in the best time for gluten free products and many stores and organic grocers take the time to label foods as gluten free. Wheat in baking can easily be replaced with products such as brown rice or potato flour, and even many mainstream restaurants offer vast menu options such as gluten free pizza and gluten free bread, which tastes as great as any wheat product.

The truth is, though, many are not allergic to wheat in this world. They don’t have intolerance or celiac disease, however, there is still a good reason for wheat to be avoided, as it possess harmful and addictive properties that can hurt anybody.

William Davis, a preventive cardiologist and author of Wheat Belly, has noted the dangers of wheat and how the current strain we use is not the same as it was 50 years ago, and many wheat strains undergo processes such as sterilization by gamma radiation or utilize sodium azide, a highly toxic chemical to humans.

Aside from production practices, wheat is noted for being a cause of weight gain, as it contains amylopectin A, which is converted to blood sugar and can increase blood sugar levels higher than that of a candy bar. The cycle of eating wheat is one of highs and lows, where blood sugars decrease causing hunger and another wheat product is grabbed to snack on again, subsequently causing blood sugar to go back up. If wheat is removed, the appetite stimulant in our bodies is gone, and we’re no longer as hungry all the time.

Lastly, wheat is addictive. It’s broken down into a collection of gluten-derived polypeptides that are released into the bloodstream and eventually enter the brain, binding to the brain’s opiate receptors. When a wheat product is eaten, one obtains a mild euphoria. However, its been tested that the pleasurable feelings are blocked when given naloxone, an opiate blocker commonly given to heroin addicts.

On my own personal journey in decreasing the amount of wheat I consume, I’ve seen many of these situations take place. I snack less and I crave less, and because my blood sugar isn’t constantly changing I’m not as tired as I used to be. Upon removing wheat from my diet, I longed for bread, sandwiches and pizza, but now I hardly think of eating such things.

To avoid wheat may be hard for some at first, but the results seem to be truly beneficial and studies continue to show that it may not be as healthy for us as we once thought. Wheat-free does not mean food-free, and anyone can live more happy and healthy without wheat products.


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#26 Hansel

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Posted 27 June 2014 - 06:38 AM

October 2, 2012 by Dr. Davis

“I think totally eliminating wheat is too hard! What if I cut back, say, 80 or 90%? Can I still get most of the benefits?”

The short answer: No.

Let me explain. If you cut back on sugar by 90%, you obtain 90% of the benefits, right? 90% less weight gain, 90% less insulin provocation, 90% less dental cavities, etc. Simple arithemetic.

But, as with many things in this wheat-distorted world, that simple arithmetic does not hold with cutting back on wheat. Instead, a bizarre calculus of metabolic distortions apply because of several long-lasting effects of modern semi-dwarf wheat.

There are several reasons why just cutting back does not work:

1) Disruption of bowel flora
Wheat-eaters experience undesirable distortions of the microorganisms in their intestinal tract: different species, different numbers, and shifts in location (migration higher up into the small intestine, and even duodenum and stomach). Wheat-eaters have fewer desirable lactobacilli and bifidobacteria, and more undesirable species of E. coli, bacterioidetes, and even Salmonella and Clostridia. Occasional wheat consumption, likely via wheat’s amylopectin A, wheat germ agglutinin, and gliadin, maintain undesirable bacterial and fungal populations and prevent a shift back to healthier species.

2) Small LDL particles that cause heart disease are triggered for 10 or more days at a time
Large, relatively benign LDL particles persist for 24-48 hours after formation, cleared by the liver promptly. Small LDL particles, triggered to extravagant degrees by the amylopectin A of wheat, persist for an unusually long period, much longer than the larger LDL particles. Once triggered, the human liver does not recognize unnatural small LDL particles, causing them to persist for an abnormally long time and allowing prolonged and repetitive interactions with the wall of arteries to create atherosclerosis (leading to coronary heart disease, heart attacks, stents, bypass surgery, as well as your hospital to boast about its record number of heart attacks treated).

3) The gliadin protein of wheat stimulates appetite
Even occasional exposure to the opiate-like exorphin polypeptides that result from digestion of the gliadin protein of wheat are enough to stimulate appetite. Appetite is stimulated, but not for more salmon or steak, but for carbohydrates–more wheat, more cornstarch, more candy, more soft drinks, more junk. Occasional wheat consumption therefore makes adhering to a healthy diet more difficulty, as your impulse control is under the influence of the gliadin opiate, an effect that lasts several days after every indulgence, occasionally longer.

4) Glycation is forever
Recall from the discussion in Wheat Belly that, whenever blood glucose ranges above 90 mg/dl (5 mmol/L), glucose-modification of long-lived proteins in the body, or glycation, proceeds at an accelerated rate: the higher the blood glucose, the greater the quantity of glycation.

It means, for instance, that you have, say, a Snickers bar and experience a blood glucose of 134 mg/dl and glycation occurs in the proteins of the lenses of your eyes (cataracts), the proteins in the cartilage of knees and hips (brittle cartilage, arthritis), the proteins in the cells lining arteries (stiff arteries, hypertension, atherosclerosis), and structural tissue of the skin (wrinkles, “liver” spots of aging). Have two slices of whole wheat bread as a ham sandwich and blood sugar peaks at 170 mg/dl (a very typical blood sugar after wheat consumption) and glycation develops at a greater rate. Glycation in long-lived proteins is irreversible–the effect cannot be undone: cataracts do not reverse, bone-on-bone arthritis does not regenerate, wrinkles do not unwrinkle. For all practical purposes, once you glycate, you glycate for good.

All in all, it means that cutting back on wheat by 80 or 90% does not yield 80 or 90% improvement in the health destruction wrought by wheat. Maybe it yields a fraction of those benefits, say, 20-30%. Cutting back on wheat, like cutting back on unsafe sex and practicing safe sex on weekends only, can still get you into a heap of trouble.


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#27 Hansel

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Posted 28 June 2014 - 11:37 AM

7 Reasons To Stop Eating Bread
UNE 27, 2014 by NATASHA LONGO
Bread is almost sacred in many cultures and society, but processed breads today are not what they were forty years ago. More than 70 percent of people who eliminate bread cold turkey experience an immediate weight loss within the first two weeks. It is wrongly placed at the bottom of our food pyramid, which is taught to children in schools from a very young age. Some of these children grow up to be registered dieticians and promote the same nonsense. Processed grains in breads are unnecessary and even harmful to most metabolic types. Here's why.

 

1) Whole Grain Bread Can Spike Blood Sugar Levels More Than A Snickers Bar

Whole grain bread does not actually have whole grains in it. Flour is formed in a process where grains are broken down into a powder form like flour. Since it is in a powder form, the body can rapidly digest the bread and let it enter the bloodstream as glucose. This raises the fat-producing hormone known as insulin. Whole grain bread even has a higher G.I (Glycemic Index) score than most candy bars such as snickers.

The starches in bread get broken down quickly in the digestive tract and enter the bloodstream as glucose. This causes a rapid spike in blood sugar and insulin levels eventually increasing appetite. This causes a perpetual cycle of eating, getting hungry then eating again.

Elevated blood sugars can also cause glycation at the cellular level when the blood sugars react with proteins in the body. This is one of the components of aging.

This is the downside of an the high carbohydrate diet that many misinformed authorities try to peddle us.

 

2) Bread Contains a Lot of Gluten

Wheat contains a large amount of a protein called gluten.

This protein has glue-like properties (hence the name gluten) responsible for dough’s viscoelastic properties.

Evidence is mounting that a significant percentage of the population is sensitive to gluten.

When we eat bread that contains gluten (wheat, spelt, rye and barley), the immune system in our digestive tract “attacks” the gluten proteins.

Gluten sensitivity is also associated with some cases of schizophrenia and cerebellar ataxia - both serious disorders of the brain.

Gluten is probably harmful for most people, not just those with diagnosed celiac disease or gluten sensitivity.

The only way to really know if you’re gluten sensitive is to remove gluten from your diet for 30 days and then reintroduce it and see whether it affects you.


3) Processed Wheat Is Deadly

The world's most popular grain is also the deadliest for the human metabolism. Modern wheat isn't really wheat at all and is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

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.

4) Processed Breads Contain Chemicals and Preservatives

Just like other processed foods, most commercial types of bread contain sugar or high fructose corn syrup.

Most grains also include the “anti nutrient” phytic acid and it's one of the biggest problems with soy. Phytic acid is a molecule that strongly binds essential minerals like calcium, iron and zinc, preventing them from being absorbed. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. Soy oil and soy lecithin are both common ingredients in many breads.

Dough conditioners such as azodicarbonamide are only now being exposed.

Here are common ingredients in many processed breads:
wonder-bread-ingredients2.jpg

5) Bread Is NOT a Nutrient Dense Food

There is NO nutrient in bread that you can’t get from other foods in even greater amounts. Whole wheat bread will literally reduce the absorption of nutrients from other foods. By damaging the intestinal lining, gluten decreases the absorption of all nutrients.

Calorie for calorie, whole grain breads contain a low amount of nutrients compared to real foods like vegetables.

Wheat fiber may cause your body to burn through its Vitamin D stores much faster and contribute to vitamin d deficiency, which is associated with cancer, diabetes and death.


6) Wheat and The Diabetes Link

Andrew L. Rubman, ND, is medical director, Southbury Clinic for Traditional Medicines, Southbury, Connecticut, said wheat consumption (specifically gluten found in wheat, rye and barley) could play a role in turning the genetic diabetes switch to "on" for those who carry the risk gene. Dr. Rubman says that gluten avoidance might prove useful for people who already havediabetes because it may reduce the impact of the disease. He suggests to try a gluten-free diet for four to six months to see if symptom severity and blood sugar control improve. If the answer is yes, Dr. Rubman advises staying gluten-free for life.


7) Genetically Modified Enzymes

Enzymes, often genetically modified, are added to flour and dough to make loaves bigger and keep them squishy for days, if not weeks, after baking. But most troubling of all, recent research suggests that one enzyme, transglutaminase, used in food manufacturing and baking, may actually turn some of the gliadin protein in wheat flour into a form that can be toxic to some people. Even the organic loaves made by the industrial bakers can contain this stuff.

The industry is keen to sell us 'premium' loaves with fashionable additions of omega-3, inulin, folic acid and the like. But if we don't attend to the innate quality of our wheat and flour, our diet will consist of little more than nutrified industrial slop.

Sources:
theguardian.com
authoritynutrition.com
cnn.com

Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.


Edited by Hansel, 28 June 2014 - 11:38 AM.

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#28 Hansel

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Posted 02 July 2014 - 08:52 AM

Understanding the "10 Bad Foods" - with Dr. Glidden

 

 


Edited by Hansel, 23 August 2016 - 10:04 AM.

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#29 Hansel

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Posted 14 July 2014 - 10:52 AM

Gluten-free diet improves brain function, intestinal health in celiacs

Sunday, July 13, 2014 by: David Gutierrez,

(NaturalNews) A gluten-free diet may improve cognitive function in people with celiac disease, in addition to its previously proven benefits for intestinal health, according to a recent study conducted by Australian researchers and published in the journal Alimentary Pharmacology & Therapeutics.

"The study outcomes highlight the importance for individuals with celiac disease of maintaining a gluten-free diet not just for physical well-being but also for mental well-being," senior author Dr. Greg Yelland said.

And in a related finding, scientists have discovered that a gluten-free diet may ease depressive symptoms in people with irritable bowel syndrome (IBS).

Gluten produces "brain fog"
In celiac disease, the small intestine responds to the presence of gluten (a protein found in wheat, rye and barley) by triggering an immune response. Over the long term, exposure to gluten can lead to chronic inflammation and nutrient malabsorption. Symptoms of celiac disease include stomach pain, weight loss, bloating and diarrhea. Over time, malabsorption can lead to nutrient deficiencies that cause damage or even failure in several bodily systems and organs.

Although celiac disease is currently incurable, a strict gluten-free diet can prevent flareups and, over time, even allow healing of intestinal damage.

In addition to its digestive symptoms, celiac disease is also known to produce a phenomenon known as "brain fog": a variety of cognitive symptoms such as temporary memory loss, lack of creativity and attention problems.

"In our experience, patients often report that brain fog dissipates after treatment on a gluten-free diet or returns after inadvertent gluten exposure," the researchers wrote.

The researchers assigned 11 adults with celiac disease who had not previously been following a strict gluten-free diet to forego all gluten-containing foods for a full year. At the end of that time, participants showed significantly improved intestinal health.

By 12 weeks into the study, the participants were already scoring significantly higher on various tests of cognitive function than they had at the beginning of the trial.

The findings reinforce the biological reality of brain fog and are consistent with prior findings that have shown a correlation between age-related cognitive decline and late diagnosis of celiac disease. They suggest that untreated celiac disease is more likely to produce severe cognitive symptoms.

Researchers are unsure exactly what it is about celiac disease that produces cognitive dysfunction. Possibilities include low levels of key nutrients such as iron or folate, disruption to gut flora and chronic inflammation.

Gluten produces depression
Another recent study conducted by some of the same researchers found that a gluten-free diet may also provide cognitive benefits to some people who do not have celiac disease.

The researchers instructed 22 adults who suffered from IBS but not from celiac disease to consume a standardized gluten-free diet supplemented with either 16 g/day of whey, 16 g/day of gluten or a placebo for three days. After a washout period of at least three days, participants were switched to another diet, until all participants had completed all three diets. The researchers assessed each participants' mental state, gastrointestinal symptoms and secretion of the stress hormone cortisol.

The researchers found that, while neither gluten nor whey had any effect on gastrointestinal symptoms or cortisol secretion, participants on the gluten diet scored significantly higher on a depression scale than participants in the other two groups.

Studies have suggested that many people who self-diagnose as being gluten-sensitive but who do not suffer from celiac disease don't actually experience any improvement in their gastrointestinal symptoms from cutting gluten out of their diets. Nevertheless, such people widely report feeling better when they do not consume gluten. The researchers suggested that this sense of improved well-being may actually stem from cognitive rather than digestive benefits.


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