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| 07:18 AM | ||
| Users Online Now: 1,382 (Who's On?) | Visitors Today: 358,131 | |
| Pageviews Today: 586,671 | Threads Today: 179 | Posts Today: 3,377 |
| 07:18 AM | ||
Modern wheat a "perfect, chronic poison," doctor says | |
| H.A.A.R.P Offer Upgrade  User ID: 23517814  United Kingdom09/10/2012 05:53 PM Report Abusive Post Report Copyright Violation | |
| Ragnor User ID: 20239359  United States09/10/2012 06:08 PM Report Abusive Post Report Copyright Violation | |
| anonimalle User ID: 23541411 United States09/10/2012 06:15 PM Report Abusive Post Report Copyright Violation | (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. Quoting: H.A.A.R.P 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." Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight. "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." [link to www.cbsnews.com] Shocked that any msm would let the truth about modified foods come out. Behind every myth lies a mystery, and every legend holds an echo of the truth …… Que Sera Sera "For not by numbers of men nor by measure of body but by valor of soul is war decided" Bilisarius " At the siege of Vienna in 1683 Islam seemed poised to overrun Christian Europe. We are in a new phase of a very old war." Gates of Vienna. "May we smite our enemies to the darkest chamber of hell, for we wish only to live in peace, and they desire only to put their boot upon our neck." |
| PHX57 User ID: 23446935 United States09/10/2012 06:19 PM Report Abusive Post Report Copyright Violation | |
| DoubleYou User ID: 23541771  Australia09/10/2012 06:34 PM Report Abusive Post Report Copyright Violation | Interesting. I'm gonna buy spelt bread from now on. More expensive but an actual food rather than filler. I hardly eat bread but my child does. Look into spelt. Ancient grain. Last Edited by DoubleYou on 09/10/2012 07:08 PM he who hesitates, misses the parking lot |
| Anonymous Coward User ID: 12195955 United States09/10/2012 06:39 PM Report Abusive Post Report Copyright Violation | Interesting. Quoting: DoubleYou I'm gonna buy spelt bread from now on. More expensive but an actual food rather than filler. I hardly eat bread but my chile does like it. Look into spelt. Ancient grain. [link to surefoodsliving.com] |
| Anonymous Coward User ID: 6069405 United States09/10/2012 06:43 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 10743044 United States09/10/2012 06:58 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 23459811 United States09/10/2012 07:05 PM Report Abusive Post Report Copyright Violation | Wheat - anti-cancer and much more [link to www.whfoods.com] Just choose whole grain [link to www.youtube.com] |
| Anonymous Coward User ID: 20540318 United States09/10/2012 07:08 PM Report Abusive Post Report Copyright Violation | My wife and I lost 13 pounds on the "primal" diet. No major amount of exercise needed. I now fluctuate around 3 pounds over my rated BMI. Yet can't get health insurance because I've got a history of GERD. Go figure. Grains are the genetic fuckaroo these days. Always have been, but now they come genetically modified to make them even worse. |
| maggie User ID: 19499346 United States09/10/2012 07:11 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 21643902 United States09/10/2012 07:17 PM Report Abusive Post Report Copyright Violation | so even organic bread has GMO wheat? By definition, organics cant contain any gmo crops or seeds right? I agree with the addiction sentiment. I felt like i was addicted to grains because i would wake up and immediately need to eat something bread-like in order to feel better and stop feeling so acidic. So the protein in the bread is actually an opiate. Is there a withdrawal from this opiate? do people stumble into subway dopesick for their sandwich fix? |
| DoubleYou User ID: 23541771 Australia09/10/2012 07:18 PM Report Abusive Post Report Copyright Violation | Interesting. Quoting: DoubleYou I'm gonna buy spelt bread from now on. More expensive but an actual food rather than filler. I hardly eat bread but my chile does like it. Look into spelt. Ancient grain. [link to surefoodsliving.com] [link to www.bio-oz.com.au] he who hesitates, misses the parking lot |
| DoubleYou User ID: 23541771 Australia09/10/2012 07:20 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 23546812 United States09/10/2012 07:23 PM Report Abusive Post Report Copyright Violation | The last (low gluten) soft white wheat (the traditional kind for pastry) plant in the US closed in 2008 [link to www.metropulse.com] [link to www.nytimes.com] "The difference in White Lily flour begins with the kind of wheat it is made from, soft red winter wheat, a low-protein, low-gluten variety. “Protein is the enemy of light, high-rising, delicate baking!” the package says. Most other all-purpose flour is made from a blend of wheat varieties that differs from region to region and generally has a much higher protein content. “It’s a little bit good for everything, but not that good for anything,” said R. Carl Hoseney, a retired grain science professor at Kansas State University who is now a cereal consultant. Soft wheat is, in fact, the key to understanding why the South is better known for cakes, biscuits and pie crusts than for yeast breads, which require the strength of high-protein flour. Soft red winter wheat was once grown primarily in the Carolinas, Georgia and Tennessee and, in the days before national food distribution networks, it was the only wheat widely available in the South. Nowadays, Ohio, Indiana and Illinois are among the largest producers. It may also explain why many Northerners’ attempts to replicate Southern delicacies fall flat. Low-protein flour absorbs less liquid, so a recipe designed for White Lily won’t work with other flours. Cake flour or another low-protein flour like Martha White are the closest substitutes." And this all ties into autism, because of the increase in celiac disease [link to www.nytimes.com] "Better clues to the causes of the autism phenomenon come from parallel “epidemics.” The prevalence of inflammatory diseases in general has increased significantly in the past 60 years. As a group, they include asthma, now estimated to affect 1 in 10 children — at least double the prevalence of 1980 — and autoimmune disorders, which afflict 1 in 20. Both are linked to autism, especially in the mother. One large Danish study, which included nearly 700,000 births over a decade, found that a mother’s rheumatoid arthritis, a degenerative disease of the joints, elevated a child’s risk of autism by 80 percent. Her celiac disease, an inflammatory disease prompted by proteins in wheat and other grains, increased it 350 percent. Genetic studies tell a similar tale. Gene variants associated with autoimmune disease — genes of the immune system — also increase the risk of autism, especially when they occur in the mother." [link to www.celiac.nih.gov] "The investigators found that celiac disease is four times more common today than a half-century ago. The increase cannot be a result of changes in the genetic factors that underlie celiac disease, Murray explained. “Of course, human genetics will change in response to the environment, but that change is extremely slow. It’s far more probable that the increase is due to an environmental change, and the most likely factor is a change involving the grain in our diets,”; Murray said. “Consumption of wheat has increased steadily over the past 50 years, but it still is less than what it was a century ago, so the issue is not simple consumption,”; Murray noted. “It more likely involves the wheat itself, which has undergone extensive hybridization as a crop and undergoes dramatic changes during processing that involves oxidizers, new methods of yeasting, and other chemical processes. We have no idea what effect these changes may have on the immune system.” [link to en.wikipedia.org] "Antigliadin antibodies are produced in response to gliadin, a prolamin found in wheat. In bread wheat it is encoded by three different alleles, AA, BB, and DD. These alleles can produce slightly different gliadins, which can cause the body to produce different antibodies. Some of these antibodies can detect proteins in specific grass taxa such as Triticeae (Triticeae glutens), while others react sporadically with certain species in those taxa, or over many taxonomically defined grass tribes. This antibody is found in ~80% of patients with coeliac disease. |
| Celia D. User ID: 22588698 United States09/10/2012 07:23 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 23548892 United States09/10/2012 07:24 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 8946364  Canada09/10/2012 07:25 PM Report Abusive Post Report Copyright Violation | |
| sunspotkiller User ID: 13773531 United States09/10/2012 07:26 PM Report Abusive Post Report Copyright Violation | Fuck I new it felt like an addiction, not just hunger. That truly sucks! Quoting: Ragnor 20239359 I been going around shouting "Fuck! I'm addicted to food!" for years now, cause I'm craving food, not just hungry. turns out I'm right. This is bullshit! Here too sunspotkiller When you judge someone else, It doesn't define who they are, It defines who you are. Be love! “Kind words do not cost much. Yet they accomplish much.” |
| Chas User ID: 1376646 United States09/10/2012 07:29 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 22820077 United Kingdom09/10/2012 07:36 PM Report Abusive Post Report Copyright Violation |  people, you really need to stop worrying so much, it will counter ANY benefits you may gain from eating 'healthy' worry worry worry. must eat this. must not eat that all the time the stress and navel gazing taking its toll on your body |
| Anonymous Coward User ID: 22820077 United Kingdom09/10/2012 07:37 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 1544701 United States09/10/2012 07:44 PM Report Abusive Post Report Copyright Violation | This doctor fails to mention the real difference with wheat nowadays. It's the way bread is made. We make bread with commercial yeast now, instead of fermented sourdough. The fermentation process of creating sourdough bread neutralizes most of the proteins in the wheat that cause addiction and sensitivities. Modern hard red and hard white wheat has a lot of gluten, but made into sourdough bread is fine. Modern soft white wheat is is lower in gluten, and doesn't have to be fermented. Its great for baked goods and pastries. If you want old world wheat, buy a grain mill and a big bag of einkorn wheat berries. Same variety that has been grown for thousands of years. Sourdough einkorn wheat bread with seeds and nuts in it is about as nourishing as you can get. Put some raw grassfed butter on it and you have practically have a meal. |
| TheDude99 User ID: 21163369 Canada09/10/2012 07:47 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 1546285 United States09/10/2012 07:52 PM Report Abusive Post Report Copyright Violation | quinoa is the seed of a plant, not a grass. that is why it is easier to digest. and it is full of protein too! Quoting: Anonymous Coward 8946364 grasses like wheat are harder to digest because of the gluten. I ate quinoa for a few months after reading it was a 'perfect' food, but then I read online that it causes 'leaky gut syndrome'. |
| Anonymous Coward User ID: 4520570 United States09/10/2012 07:53 PM Report Abusive Post Report Copyright Violation | I'm not an expert, but if I recall, Gluton is sugar from dairy products. Dairy products include wheat, eggs, milk. Wheat in addition to gluton has carbs. Both of these are things which turn into sugar in your body, and then into fat for storage. So often times when one is counting carbs, calories, or sugar, they will actually be way off since it depends on Carbs from where? Or Sugar from where? But 9 times out of 10 its from a source which is GMO, non-organic, or worse: processed. Now, recalling that wheat is GMO and also contains Gliadin (an opiate), lets review the FDA.gov food pyramid and see what they recommend we eat the most of: IMAGE ( [link to www.fda.gov] ) |
| Lex User ID: 23553972 United States09/10/2012 07:57 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 22302236 Canada09/10/2012 07:59 PM Report Abusive Post Report Copyright Violation | Don't eat ANY bread. Best way to get off gluten is to just do it. Don't replace bread A with bread B because unless you are making it yourself you have no idea if it is, in fact, gluten free. I've been wheat free for five years. Made health problems that i was on serious meds for disappear. When first going gluten free, let yourself eat "whatever" you want that is gluten free. It can be white potatoes, sugar, pistachios, eggs, whatever. Just let yourself indulge on whatever but STAY AWAY FROM GLUTEN AND PROCESSED FOODS entirely. Nothing from a bottle, use mayo or mustard as your only condiment. Make burgers and fries, except with no buns and the "fries" are oven roasted garlic and herb potatoes with olive oil. Butter and olive oil ONLY. No other oils should be in your life. You need to keep a balance of Omega 3's and 6's, too much of one is actually bad for you. I am not surprised to hear that there is something in wheat that has the effect of an opiate. People have a REALLY hard time getting rid of bread. They can diet any way from tuesday as long as gluten is still on the menu. Good luck to everyone who tries living this way. It's doable and trust me, you will get used to not eating bread. |
| Anonymous Coward User ID: 23548892 United States09/10/2012 08:03 PM Report Abusive Post Report Copyright Violation | |
| Anonymous Coward User ID: 21201441 United States09/10/2012 08:27 PM Report Abusive Post Report Copyright Violation | It makes me very ill, and does it to my sister, too. Seems like it takes a while to settle in, though, like when you are in the 30's and 40's - stomach pain, severe stomach upset, diarrhea, gastritis (the lining of the stomach looks like someone poured acid on it - red and raw), serious gassiness, belching, feeling full, acid reflux that nothing stops, very awful. SO GLAD to be off wheat now, cannot tell you! And on a side note, I got rid of some serious bloating/water retention issues by using only natural rock salt, like Celtic Grey, or Himalayan pink - my blood pressure issues all but vanished, the salt tastes way better, and it is much healthier for the body. I'm not talking about the processed sea salt, iodized or uniodized salt - those are all bad for you. I was shocked at how much difference it made when I switched. But it's still hard on me when I eat prepared foods or canned foods, which happens, being a single mom who is on a different diet than my kids. I do my best to remove the canned/frozen product's broth or flavorings and salt them with my own salt. I wish they would use this natural salt in making prepared foods, they'd be way less awful for you, not to mention taking out all of the artificial chemical forms of sodium they put in there, like nitrite that causes cancer. |
| Catseye User ID: 6886051 United States09/10/2012 08:46 PM Report Abusive Post Report Copyright Violation | Grains are bad, in general. They are designed to pass through animals that eat them so the seeds will still grow - they are not easily digested. Ever see corn in the potty? And I think this is the same guy who said that eating whole grain wheat instead of the processed wheat is like choosing the filtered cigarette over the unfiltered cigarette. Especially avoid wheat, dairy, corn and soy like the plagues they are. You will avoid chronic diseases and lose weight. Forgive your enemies, it messes with their heads. Thoughts create, mind them well. |
