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Autor Tema: Why 80 Percent of People Worldwide Will Soon Stop Eating Wheat  (Broj pregleda: 7156 )

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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 commerical 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.
 The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that if you  replace wheat with healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. Dr Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointenstinal damage caused by wheat.
 People with celiac disease do indeed experience deficiencies of   multiple vitamins and minerals after they eliminate all wheat and gluten   from the diet. But this is not due to a diet lacking valuable   nutrients, but from the incomplete healing of the gastrointestinal tract   (such as the lining of the duodenum and proximal jejunum). In these   people, the destructive effects of wheat are so overpowering that,   unfortunately, some people never heal completely. These people do indeed   require vitamin and mineral supplementation, as well as probiotics and   pancreatic enzyme supplementation.
Due to the unique properties of amylopectin A, two slices of whole wheat   bread increase blood sugar higher than many candy bars. High blood   glucose leads to the process of glycation that, in turn, causes   arthritis (cartilage glycation), cataracts (lens protein glycation),   diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that   increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. Repetitive high blood sugars that develop from a grain-rich diet are, in my view, very destructive and lead to weight gain (specifically visceral fat), insulin resistance, leptin resistance (leading to obesity), and many of the health struggles that many now experience.
 Wheat gliadin has been associated with cerebellar ataxia, peripheral   neuropathy, gluten encephalopathy (dementia), behavioral outbursts in   children with ADHD and autism, and paranoid delusions and auditory   hallucinations in people with schizophrenia, severe and incapacitating   effects for people suffering from these conditions.                     
 According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from CD. However, an estimated 20-30 percent of the world's population may carry the genetic susceptibility to celiac disease--and the way to avoid turning these genes 'on' is by avoiding gluten.
When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.
Changes in genetic code and, thereby, antigenic profile, of the   high-yield semi-dwarf wheat cultivars now on the market  account for   the marked increase in celiac potential nationwide. "Hybridization” techniques, including chemical mutagenesis to induce   selective mutations, leads to development of unique strains that are not   subject to animal or human safety testing--they are just brought to   market and sold.
 Author and preventive cardiologist William Davis, MD, wheat's new biochemical code causes hormone disruption that is linked   to diabetes and obesity. "It is not my contention that it is in everyone's best interest to cut back on wheat; it is my belief that complete elimination is in everyone's best health interests," says Dr. Davis, "In my view, that's how bad this thing called 'wheat' has become."
 Chemical mutagenesis using the toxic mutagen, sodium azide, of course,   is the method used to generate BASF’s Clearfield herbicide-resistant   wheat strain. These methods are being used on a wide scale to generate   unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.
 Wheat-Free Options
 * Note that many of the wheat-free options still contain gluten.
1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum,   tef and wild rice are all in the same cereal grain family as is wheat.   All flours ground from cereal grains may be used as a wheat substitute.   Commonly available are barley, buckwheat,  rice and rye flour. The   less utilized flours may be purchased online or from natural food   stores. Note: people with a gluten allergy must also avoid barley, oats   and rye.
2. Non-Cereal Grains:  Amaranth, quinoa and buckwheat are three   grain-like seeds unrelated to cereal grains. (Despite its name,   buckwheat is not a wheat-relative.) It is rare for anyone to develop a   sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat   are gluten-free and therefore not suitable for making leavened bread;   however, they make excellent quick breads and cookies.
3. Nut Meal:  Ground nuts such as almonds, hazelnuts or walnuts make   the richest flour substitute for cookies and cakes. Because their   fragile fatty acid content gives them a brief shelf life, it’s   preferable to grind your own nuts in a food processor just prior to use.   Nut meal requires a binding agent such as eggs. Because chestnuts are   lower in fat than other nuts, chestnut flour has a longer shelf life. It   is available online.
4. Bean Flour: Dried beans, such as navy, pinto  and chickpeas   may be milled and used, in combination with other flours, as a wheat   alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.
5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat   in sauces and gravy. In baked goods these starchy ingredients serve as a   binding agent.
  Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations. Stop eating wheat and educate as many people as you can on the coming strains of this grain which will be much more deadly than they already are today.
  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.

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