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Modern wheat a "perfect, chronic poison...created by genetic research" contains NEW protein which works as an opiate!
Ms Sans Serif
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[quote:Anonymous Coward 7570540:MV8yMDY2OTI5XzM0Nzk4ODU1X0YwNjAyREFB] [quote:LisaDiane:MV8yMDY2OTI5XzM0Nzc3NDg2XzMyOEU1NTBF] Per article, people who stop eating wheat are losing lots of weight and are shedding major health problems. [/quote] Very true. I accidentally discovered this summer that I was allergic when I didn't eat wheat for a few days and all the sudden realized I had more energy. I tracked my diet and discovered it was the wheat. I did some research and realized it was slowly killing me. My son was blood-tested for allergies as a kid and was allergic to wheat, barley, rye (the gluten grains). It is genetic but nobody bothered to tell me. Actually, 30% of European descent people have the gene to be negatively affected to some degree by wheat. In the early days with the older varieties it wasn't so bad but this new hybrid is some poisonous stuff. I lost 40 lbs just by cutting out the wheat and adding more fresh fruits/vegetables. I wasn't dieting - still eating meats, fats, lots of nuts and things. I probably ate more calories but still lost the weight. Early days I lost a lot and then it really slowed down to just a trickle - like a pound or 1/2 lb a week. This has been since the end of June (5 months). I have slipped and eaten wheat this fall some and my weight started to go back on - very interesting. The holidays really suck for that. I have to go back to cutting it out. The thing is, if you crave sweets, you are probably affected. If you are near-sighted you are probably affected. If you suffer night-blindness you are probably affected. If you have a fatty liver, type 2 diabetes or metabolic syndrome you are probably affected. If you have asthma you might be affected. You might be affected if you are either very thin or overweight. [/quote]
(CBS News) Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.
Davis said that the wheat we eat these days isn't the wheat your grandma had:
"It's an 18-inch tall plant created by genetic research in the '60s and '70s,"
he said on "CBS This Morning."
"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. 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
. 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."
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