We are no longer eating our great-grandparent’s wheat. The days of wheat blowing tall in the wind are gone. Dwarf and semi-dwarf wheat (shorter varieties created to help combat world hunger) comprise more than 99% of the wheat worldwide.
“Wheat that once grew wild can now only grow with human support from pest controls and fertilizers, leaving an inferior product that doesn’t resemble what earlier generations ate. Wheat has changed so much through the years that “the staff of life” is anything but.” (source)
If you are dealing with serious health issues and not making progress getting better, please consider this information.
With sales of foods labeled gluten free now reaching over $6 billion a year, something truly profound is happening to the way in which Americans are perceiving the role of wheat in their diets. Once celebrated as the very poster-child of the health food movement, folks are increasingly rejecting this “king of grains,” and are now identifying it as being at the very root of their health problems.
Dr. Berg will pretty much blow your mind!
10 minutes!
There has been a sharp increase in interest and research on the topic of “gluten intolerance” –though many prefer to label the subject “gluten toxicity,” in order to shift the focus away from the “victim” back to the “aggressor,” —the gluten itself. In 1971, there were 70 studies which referenced gluten. Now the National Library of Medicine’s biomedical database known as MEDLINE contains over 18,000 references to gluten..mostly in a negative light.
GreenMedInfo.com seeks to identify “Problem Substances,” so they created an index by that name with 698 subjects listed from A-Z.
If you navigate to WHEAT under the ‘W’s here, you will find a list under “Advanced Topics” with 230 health conditions and/or adverse health effects associated with wheat consumption, determined solely through research in peer-reviewed and published medical journals indexed on MEDLINE.
At present, the conventional medical establishment only identifies a handful of disorders likely to be caused by wheat consumption, such as:
- Wheat Allergy
- Celiac Disease
- Dermatitis Herpetiformis
- Exercise-Induced Wheat Anaphylaxis
These conditions, however, are but the tip of a massive “celiac” iceberg.
Non-celiac gluten sensitivity (NCGS) is basically celiac disease but without the classic symptoms and can include: • ADD • Depression • Anxiety • Autism • Schizophrenia • Inflammation • Atrophy of Gut Villi • Gut Permeability • Malabsorption • Nutrient Deficiencies • Insomnia • Fatigue • Brain fog • Autoimmune conditions • Anemia • GERD • Headaches and migraines • Dermatitis • Psoriasis
(One must also account for the “invisible thorn,” which is wheat lectin – known more technically as Wheat Germ Agglutinin (WGA) — and which can cause a broad range of adverse health effects, even while being undetected through conventional screenings. Learn more about this topic in the essay Opening Pandora’s Bread Box: The Critical Role of Wheat Lectin in Human Disease).
In order to fully appreciate the extent of damage wheat and/or gluten consumption can have on the body:
Now You Can Do Your Own Research Using the GreenMedInfo Search Engine
Use this link and you have 1000s of research articles at your fingertips, in this case 342 Abstracts on the topic of Wheat Research.
Excerpts from GreenMedInfo here.
“Beloved, I pray that in every way you may prosper and enjoy good health, as your soul also prospers.”
~3 John 1:2
“But I [God] would feed you with the finest of the wheat, and with honey from the rock I would satisfy you.” ~Psalm 81:16
***For the Full Spike Protein Protocol to protect from transmission from the “V” and to help those who took the “V”, go here.
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Sue Beer
For the most part, the only grains I eat is oatmeal and not very often. I found when I stopped eating bread my stiff knee wasn’t stiff anymore, my skin got better (not so dry), and my congestion is greatly reduced. I will eat bread once in a while with eggs, but I feel so much better.
Jacqueline
Sue, I hear that kind of good report more and more often now as many are trying out cutting grains from their diet!
Very wise move, my friend!
3 John 1:2
Jacque
Katie
Hi Jacqueline!
Here’s my opinion: wheat is not the problem, but herbicides (especially glyphosate) and mineral deficiencies in our food are the problem. The toxicity of how our food is grown has led to poor soil health and that means mineral deficiencies. The lack of a healthy microbiome caused by chemicals results in leaky gut in most people. Leaky gut leads to all kinds of food allergies. In an ideal world, we should all be able to eat all food groups. The breakdown of our microbiome means major allergies and a screwed up immune system.
I started salt sole in 2022. After about six weeks of detoxing, I was able to start reintroducing the grains and starchy foods I had not eaten in years (all soaked, sprouted or soured). I was even able to handle occasional processed foods. I’ve stopped the processed foods again because it has gotten to be too hard on me again, but am still eating and tolerating properly prepared grains. We usually use spelt or old wheat varieties. I think the salt sole corrected my digestion (by increasing stomach acid) and supplied me with many of the minerals I was deficient in for years.
As someone who had to go many years without wheat, it was such a blessing to be able to consume it again (I’m a baker!). I would encourage people who need to eliminate wheat to work toward healing their guts so that they can eat wheat (old varieties) or other healthy grains again someday.
Have a good weekend!
Katie
Jacqueline
Yes, Katie, as the mom of an organic farmer living surrounded by organic land that we converted almost 14 years years ago), I certainly agree with all of that.
But inherent in eating conventional store-bought grains that are almost always dessicated in the field, we keep introducing it to our microbiomes. Many feel they can’t afford organic grains, and so will still continue the problems in their family’s health. For them, going off grains and staying off is the best and wisest value in the long run.
(many don’t know that even organic grains are allowed to have a certain amount of drifted pesticides which I know from our organic certifier…they test and DO allow traces of glyphosate up to x amt.)
If someone truly wants to eat bread, I recommend to buy organic whole wheat berries and grind it fresh to get the natural live enzymes, vitamins and minerals, and then soak and ferment it into sourdough with the longest possible ferment time to break down those troublesome proteins. And of course, that is one reason we always ask he Lord to bless our food to our bodies.. there is only so much we can do to live with joyful hearts without stressing about everything – and we can give our concerns over to Christ.
I am so thankful the salt sole has helped so much! God’s gifts are the best!!
Sending peace,
Jacque
Katie
Yes, that makes sense. If people only have access to conventional food, that’s not easy to avoid the pollution.
We are conventional grain farmers and no other farmers I know will desiccate their crops unless it’s necessary. Chemicals are very expensive, so we have always done the minimum amount possible. This is probably not how mega-farms operate, however.
We’ve been working toward eliminating GMO crops and chemical use for the last several years. Things are improving, so we’re excited!
Thanks for your insight!
Katie
Andrea B.
Katie,
Your post is very encouraging to me.
I am so grateful to hear that there are more and more farmers protecting their land and the food it produces, by God’s kind providence.
We also buy organic grains-a variety of them- and soak and sprout them and try to wisely prepare them and have done a great deal to detox and also heal our digestive systems.
May I ask who you sell your grain through?
We are currently purchasing our organic grain through Azure Standard Co-op.
Have a lovely Thanksgiving.
🙂 Andrea
Katie
Hi Andrea,
We sell most of our grain to the Big Ag companies still, but are slowly getting into the local market. A small local grocer sells our Red Fife wheat in large bags. We’re considering other grains like einkorn or spelt to sell into niche or local markets. I know Azure has grain from Canada, so perhaps we’ll consider contacting them as well.
It’s difficult to transition away from selling to Big Ag. The cash crops are GMO soy, corn, and canola. When we don’t grow those crops, it’s not easy to keep farming because there is a lot less profit. So, finding/growing our sales to niche/local markets is key to being able to farm in a way that’s good for the soil. We’re thankful that more and more people are voting with their dollars and buying more of the edible crops. My husband always says that farmers will grow what is in highest demand.
Happy Thanksgiving to you, too!
Katie
Jacqueline
Katie, yes, it IS encouraging to hear that things are improving and you are able to eliminate GMO crops and chemicals more and more!
We know a few very large farmers local to us, and most will desiccate to get it out of the field early (we can have heavy rains in the fall here) and avoid the drying costs.
Thankfully, it has been dry during this harvest season unlike the last 2. GMOs are all around us here in the grain belt of the US.
I am glad to know farmers like yourselves in Canada are less likely to do it.
Thank you for being so conscientious!
Blessings to you and your family,
Jacque
Katie
Hi Jacque,
Yes, the big operations usually do things by a schedule (here, too), not what is actually good for the soil, crop, or people. I understand why they do it because it’s good for their profit and that’s the main motivator for most people. It’s not easy to get off the hamster wheel of conventional farming.
I’ve also learned that certified organic is not all it’s cracked up to be. We have neighboring fields that are certified organic. They fertilize with composted manure from feedlot cattle that eat GMO crops. This summer my husband met them in the field when they were testing their crops’ brix measurement (using the refractometer). The brix was very low which means low nutrition. Too bad. At least the local company is trying to be organic!
Katie
Korie
I choose to feed my family with the best that we can and not fret when we eat other food. I’d rather live in freedom than fear. We eat most of our bread products from a sweet family owned company that makes organic sourdough and we get local raw milk. Those two things are a priority to me. We have had no trouble digesting bread products so I’m thankful ❤️
Jacqueline
Yes, Korie, we must do the best we can.
It is a command in Matthew 6: 25-27 to not worry: “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? Look at the birds of the air: They do not sow or reap or gather into barns— and yet your heavenly Father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?…”
Not sure if you read the caveat in the post or are just reacting to the title.
My caveat is simply this: “If you are dealing with serious health issues and not making progress getting better, please consider this information.” This post is NOT for those who are healthy.
Thanks for sharing your thoughts!
Sending peace,
Jacque
Korie
Yes I read your post! My sister in law has real Celiac’s so I do understand it can be a big issue for some. Blesssings!
Andrea B.
Katie,
Thanks for replying to me!
I do hope that the Lord will bless your efforts and bring you bountiful crops, able to be sold at a good price.
We need more farmers like yourselves.
Take care! Andrea
Katie
Thanks, Andrea. You, too. God bless you and your family.