Modern wheat is a "perfect, chronic poison

[Serpo]

(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."


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."


To avoid these wheat-oriented products, Davis suggests eating "real food," such as avocados, olives, olive oil, meats, and vegetables. "(It's) the stuff that is least likely to have been changed by agribusiness," he said. "Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it's not barley... or flax. It's going to be wheat.

"It's really a wheat issue."


Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on "CTM" they're just offering a poor alternative.

"All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there's an apparent health benefit - 'Let's eat a whole bunch of less bad things.' So I take...unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That's the logic of nutrition, it's a deeply flawed logic. What if I take it to the next level, and we say, 'Let's eliminate all grains,' what happens then?

"That's when you see, not improvements in health, that's when you see transformations in health."

http://www.cbsnews.com/8301-505269_162-57505149/modern-wheat-a-perfect-chronic-poison-doctor-says/


Watch Davis' full interview in the video above.

[madfranks]

About 4 months ago I went primal, after reading The Primal Blueprint by Mark Sisson, the highlight of his "diet" being no wheat and minimal carbs, and no joke, I've lost approximately 40 lbs since then. Effortlessly too, I haven't been working out more than normal, but the weight fell off so quick, I couldn't believe it.

[Serpo]

I had a small bit of excess ,spent a month in Asia (limited bread over there) and have no excess now,mind you it could of been all the perspiring.

[BillBoard]

I have had a similar experience with cutting out bread, from 240lbs to 180lbs.

[iOWNme]

I agree all modern wheat is poison.

There is a reason all ancient cultures fermented their grains before consumption.

[Dogman]

I agree all modern wheat is poison.

There is a reason all ancient cultures fermented their grains before consumption. Budweiser/__________ name your beer, sandwiches still work today!

[TheNocturnalEgyptian]

This fits in with the Paleo diet or primal diet, you only eat vegetables, fruits, and meats, no grains, people drop weight effortlessly

[millwright]

As a Celiac myself, Ive been trying to tell people this for years. Bread and even worse Beer have no place in a healthy diet. Wheat is not the staff of life.

And no, there is no such thing as Irritable Bowel Syndrome. Its called Gluten intolerance. Millions suffer from it,and have no idea that they are poisoning themselves everyday.

[TheNocturnalEgyptian]

It's really terrible. I've been eating "Healthy" for years, but only in recent months have I started eliminating wheat from my diet. And I do feel a lot better when doing so.

Less brain fog and easier poops. Vegetables + Meat > Bread

[madfranks]

This fits in with the Paleo diet or primal diet, you only eat vegetables, fruits, and meats, no grains, people drop weight effortlessly

And nuts and seeds, don't forget those. :)

[Shami-Amourae]

This fits in with the Paleo diet or primal diet, you only eat vegetables, fruits, and meats, no grains, people drop weight effortlessly

Grains are fine if you properly ferment and/or sprout them first.

http://www.youtube.com/watch?v=zp6aR5npHyY

[old steel]

Our wheat grows 5' tall in a normal year, it's not GM like corn or soy.

Don't have a problem eating it.

That old black book says bread is the staff of life, fwiw.

[madfranks]

Our wheat grows 5' tall in a normal year, it's not GM like corn or soy.

Don't have a problem eating it.

That old black book says bread is the staff of life, fwiw.

I do believe it's modern wheat, soy, corn, etc. in forms that didn't exist back then that's messing with our systems. It's simple enough logic, that our bodies aren't designed to be able to digest modern processed and modified food. Cut the modern crap, eat like they did thousands of years ago, and you'll be amazed at the results.

[iOWNme]

I do believe it's modern wheat, soy, corn, etc. in forms that didn't exist back then that's messing with our systems. It's simple enough logic, that our bodies aren't designed to be able to digest modern processed and modified food. Cut the modern crap, eat like they did thousands of years ago, and you'll be amazed at the results.

It is true that modern processed food is poison. But all ancient cultures lived on grains, wheat, barley, oats, ect. The key is the process of fermentation. This process breaks down the gluten protein and other hard to digest substances to a much more moderate size and easier to digest.

Most of the research shows that it is the fermentation process (http://www.westonaprice.org/food-features/be-kind-to-your-grains) that is key. Shami-Amourae agreed and posted a vid from Sally Fallon who wrote the article for the Price Foundation i posted. I have read several books from Weston Price and Sally Fallon. Their research has a depth to it that is absolutely incredible.

http://www.westonaprice.org/food-features/be-kind-to-your-grains

This is from the Weston Price foundation. You will not find a higher caliber of research done on this subject bar none.




Grains require careful preparation because they contain a number of antinutrients that can cause serious health problems. Phytic acid, for example, is an organic acid in which phosphorus is bound. It is mostly found in the bran or outer hull of seeds. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in improperly prepared whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.

Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness.

Most of these antinutrients are part of the seed's system of preservation—they prevent sprouting until the conditions are right. Plants need moisture, warmth, time and slight acidity in order to sprout. Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.

[iOWNme]

double....

[Hatha Sunahara]

Here's an interesting piece on some history of gluten intolerance:

http://www.wakingtimes.com/2012/12/06/a-gluten-for-punishment-the-whole-grain-assault-on-health/

I had no idea that this condition was only discovered in the 1940s as a result of the famine in Holland brought on by the Nazis. Some astute doctors noticed that some of their patient's health dramatically improved when grains were eliminated from their diet. Article contains some other interesting tidbits.


Hatha

[Kali]

Whenever I eat bread, just as the Dr stated, it makes me more hungry.

I can eat a foot long on wheat at Subway or eat 2 fat sandwiches at home and I still feel hungry.

Only happens like this with bread/flour products.

Recently switched to Trader Joes sprouted wheat berry bread, same thing.

[10 Bears]

Whenever I eat bread, just as the Dr stated, it makes me more hungry.

I can eat a foot long on wheat at Subway or eat 2 fat sandwiches at home and I still feel hungry.

Only happens like this with bread/flour products.

Recently switched to Trader Joes sprouted wheat berry bread, same thing.

White bread or lightweight whole wheat bread hits me the same way. Wife and I bake 9-grain bread and Ezekiel bread and it fills us up. It might be in the sugars they use or some other ingredient like maybe a preservative that triggers that response.

We grind our own grain as needed and bake. We freeze enough to last about 5-weeks and it is far cheaper than buying bread with less intestinal hazards.

At least I know what is in my food and can tinker to taste and results.

[Kali]

I've eaten Ezekiel bread before but its been a long time.

The thing that sucks about that bread is its always frozen before we buy and its not a softer bread. I like fresher soft bread...but those are the unhealthy ones!

Maybe I will give Ezekiel a try again...use to love their Raisin bread.

[10 Bears]

I've eaten Ezekiel bread before but its been a long time.

The thing that sucks about that bread is its always frozen before we buy and its not a softer bread. I like fresher soft bread...but those are the unhealthy ones!

Maybe I will give Ezekiel a try again...use to love their Raisin bread.

Ezekiel is made with beans as well as grains which make it naturally heavy but also more protein and a complete food. With butter and honey on it, it becomes a great healing food.

Bread is all in what you become used to. I was a white bread fanatic until I realized it was filling me up with yeast and phlegm in my gut and in my lungs.. fungal nails etc. Of course fungus is a bad pH and a bad pH portends cancer down the road plus many infections.

The body has a healthy pH that must be maintained for good health. Your HFCs and stripped out bleached white flours and stripped bare sugars create acid in the body and destroy pH levels.

Once on a clean diet we easily recognize what we eat by symptom or lack there of. Pop for instance does not quench my thirst and gives me snot in the throat. I never drink alcohol or soda because it does those things..nor eat white bread or white sugar, HFCs or white potatoes.

You train yourself and acquire tastes over time. We are all raised one way but often that is not the best way for health.

[Cebu_4_2]

Pop

From the North ehh?

[Son-of-Liberty]

It is true that modern processed food is poison. But all ancient cultures lived on grains, wheat, barley, oats, ect. The key is the process of fermentation. This process breaks down the gluten protein and other hard to digest substances to a much more moderate size and easier to digest.

Most of the research shows that it is the fermentation process (http://www.westonaprice.org/food-features/be-kind-to-your-grains) that is key. Shami-Amourae agreed and posted a vid from Sally Fallon who wrote the article for the Price Foundation i posted. I have read several books from Weston Price and Sally Fallon. Their research has a depth to it that is absolutely incredible.

http://www.westonaprice.org/food-features/be-kind-to-your-grains

This is from the Weston Price foundation. You will not find a higher caliber of research done on this subject bar none.

While I agree that fermentation or sprouting is better many people have damaged their digestive systems over the decades to the point where even grains prepared that way could be a problem. In these cases it is best to avoid all grains at least for awhile until the gut is healed and then re-introduce foods one at a time and see if there is a reaction over the next several days. Sometimes the reaction can be delayed.

For myself I am fairly tolerant of grains and don't really feel any ill effects unless I eat it several days in a row in which case I notice a general lethargy and decline in energy. So for myself I can treat myself to wheat once in awhile. I do avoid it as a staple food. My girlfriend on the other hand will break out the next day if she is exposed to even a trace of wheat. Say if her food was cooked on the same pan that something with wheat was cooked earlier on.

[millwright]

Here's an interesting piece on some history of gluten intolerance

http://www.wakingtimes.com/2012/12/06/a-gluten-for-punishment-the-whole-grain-assault-on-health/

I had no idea that this condition was only discovered in the 1940s as a result of the famine in Holland brought on by the Nazis. Some astute doctors noticed that some of their patient's health dramatically improved when grains were eliminated from their diet. Article contains some other interesting tidbits.


Hatha

Ten years ago, there was an estimated one in three hundred suffering from Gluten intolerence. That number would mean that well over 1 million people in America alone suffered from it. Thats a lot of people , but I believe the real number to be much higher. Possibly three to four times as high.

Have been on a wheat free diet for 15 years.