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!
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.
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.
(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:
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