The truth about wheat

The truth about wheat

Modern wheat is not really wheat at all!
Today's wheat is a far cry from what it was years ago. Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work introduced some compounds to wheat that aren't entirely human friendly. 

In the beginning.....
Not long ago, all wheat was real "Einkorn" wheat and most breads were sourdough. Einkorn is an ancient grain, the first heirloom wheat. It's rich in flavor, and as is the case with most older heirloom varieties, it's also richer in vitamins and minerals than its modern cousin.
Unlike modern wheat, the gluten molecule found in traditional Einkorn flour is often well tolerated by people who are otherwise gluten intolerant. Einkorn has never been hybridized like the modern 'wheat' which is really not even wheat at all. Really it is a form of spelt that has been hybridized so many times since the 1800's, lately many times by very destructive chemical processes and the human body hasn't been able to adapt to digest it properly. 

Einkorn is a "hulled" wheat, whereas modern wheats are not. The hull protects the grain from chemical contamination and insects making it cleaner, easier to grow organically! Einkorn wheat has only 14 chromosomes (modern wheat has 42) and so it is easier on our digestion.

Cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today's hybridized wheat contains sodium azide, a known toxin. Wheat also goes through a gamma irradiation process during manufacturing. Dr. Davis also points out that today's hybridized wheat contains novel proteins that aren't typically found in either the parent or the plant, some of which are difficult for us to properly digest. Consequently, some scientists now suspect that the gluten and other compounds found in today's modern wheat is what's responsible for the rising prevalence of celiac disease, "gluten sensitivity," and other problems.

Dr Davis writes: ...Clearfield wheat is the product of “hybridization” research at BASF, an international chemical company. “Hybridization” is a loosely used term. Hybridization techniques fall within the range of “traditional breeding methods.” In common usage, of course, hybridization simply means mating two plants or animals to generate a unique offspring. Mate a red apple with a yellow apple, and you get a happy red-yellow hybrid. Mate an apple with a grape, you get a grapple, a sweeter grape-like apple. There is a presumption of safety with hybridization: The FDA doesn’t come knocking at your door asking for your animal or human test data. Hybridize to your heart’s content and you can just sell your unique vegetable or fruit...........

Einkorn reportedly contains:
  • 2 times more Vitamin A (natural retinol equivalent) than modern wheats (healthy for eyes, reproductive organs and prevention of many cancers!);
  • 3-4 times more lutein than modern wheats (very good for eyes!);
  • 4-5 times more riboflavin than modern wheats (antioxidant that slows aging!);
  • 3-4 times more beta-carotene than modern wheats (boosts immunity, helps prevent cancer, heart disease, good for eyes!).
  • Einkorn also has a 2:1 ratio of gliadin to gluten which makes it easier to assimilate.

In addition to chemical mutagenesis, gamma and x-ray radiation are also used on seeds and plant embryos to induce mutations. This all falls under the umbrella of “traditional breeding methods” and “hybridization.” So plants subjected to all manner of chemical- and radiation-based hybridization techniques are unleashed on the unwitting public, all presumed to be safe for human consumption, no questions asked about safety testing in animals or humans. (There are some efforts made to analyze carbohydrate content, fiber content, and other crude measures of induced compositional change.)
But what if your “hybridzation” technique involves more than just introducing momma apple to daddy grape, but employs chemical poisons and radiation? Clearfield brand wheat seed is sold to farmers in the northwestern U.S. Farmers in Colorado, Oregon, Idaho, Washington and other states are now planting 100,000s of acres of Clearfield wheat. Clearfield wheat is herbicide-resistant, resistant in this case to the herbicide imazamox, also known as Beyond. Imazamox resistance is conferred by an alteration in the acetohydroxyacid synthetase gene. 

The promotional literature to farmers proudly proclaims that imazamox resistance in Clearfield wheat is not the product of genetic modification: Clearfield wheat is non-GMO, unlike Roundup-resistant corn and soy. So how did chemical company BASF (with work performed at Oregon State University), who holds the patent on Clearfield and sells the seed, create this genetic variant? By a process called chemical mutagenesis. They exposed wheat seeds to the chemical, sodium azide, NaN3. Sodium azide is highly toxic to animals, bacteria, and humans, with human ingestion of small quantities yielding effects similar to cyanide. With accidental ingestion, for instance, the CDC recommends not performing CPR on the victim (and just letting the victim die), since it may cause the CPR-provider to be exposed, nor to dispose of any vomitus into a sink, since it can cause an explosion. 
This actually happened.......

Lectins and WGA
An article here states that: "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. Lectins, which are a class of molecules, can be found in beans, cereal grains, nuts, and potatoes. And when consumed in excess, or when not cooked properly, they can be harmful. Researchers are now discovering that WGA in modern wheat is very different from ancient strains. Our long fermentation on our Einkorn sourdough helps to break down the lectins through the action of enzymes produced by the microbes in the sourdough. Unfermented whole grains (and flour) have both lectins intact (and white flour has the alpha-gliaden intact), so they can interfere with our health.
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. This is more evidence that encourages us to stay with our decision not to use sprouted grains.
The problem with some lectins is that they bind to our insulin receptors and intestinal lining. This increases inflammation and contributes to autoimmune disease and insulin resistance. It also facilitates the symptoms of metabolic syndrome outside of obesity.

High Glycemic Index
Wheat also raises blood sugar. As Davis notes, the glycemic index of wheat is very high (check out this chart from Harvard to see how various foods rank). It contains amylopectin A, which is more efficiently converted to blood sugar than just about any other carbohydrate, including table sugar. Consequently, two slices of whole wheat bread increases blood sugar levels higher than a single candy bar. An article by Sayer Ji, Green Medinfo called Wheat May Promote Diabetes Through Disturbing Gut Flora states: 
While it is not a commonly understood concept that wheat or gluten can cause blood sugar disorders, and certainly not as serious as type 1 diabetes, which involves the autoimmune destruction of the insulin producing beta cells in the pancreas, a sizable body of animal and human data points to exactly this causal link. Gluten, after all, is well known for adversely affecting gut health, and in the case of celiac disease, destroying the absorptive surface of the intestine through a hallmark autoimmune triggered process. In many ways, gluten opens up a 'pandora's box' of autoimmunity by both triggering intestinal permeability – so-called 'leaky gut' – as well as providing over 23,000 unique, digestion resistant polypeptides which are capable of infiltrating the body causing systemic inflammation and the loss of immunological self-tolerance, i.e. the ability to distinguish self from non-self.
Adding to this increasingly dismal picture of what was once considered the ultimate poster child for 'healthy food,' a new study published in the PloS One may have uncovered a 'missing' link in understanding how wheat exerts its toxic more here
Gluten and Gliadin
No doubt, gluten is a growing concern — and it's starting to have a serious impact on our health, and as a result, our dietary choices. Gluten is a protein composite of gliadin and glutenin that appears in wheat as well as other grains like rye, barley, and spelt. It's also what gives certain foods that wonderful, chewy texture. Gluten also helps dough to rise and keep its shape. The problem, however, is in how it's metabolized. According to Alessio Fasano, the Medical Director for The University of Maryland's Center for Celiac Research, no one can properly digest gluten. "We do not have the enzymes to break it down," he said in a recent interview with TenderFoodie. "It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it." His concern is that the gluten protein, which is abundant in the endosperm of barley, rye, and wheat kernels, is setting off an aberrant immune response.
Specifically, the gliadin and glutenin are acting as immunogenic anti-nutrients. Unlike fruits, which are meant to be eaten, grains have a way of fighting back. They create an immunogenic response which increases intestinal permeability, thus triggering systemic inflammation by the immune system, what can lead to any number of autoimmune diseases, including celiac, rheumatoid arthritis, irritable bowel syndrome and so on. And this holds true for people who don't have celiac disease.
Dr. Davis also believes that gliadin degrades to a morphine-like compound after eating, what creates an appetite for more wheat; his claim, therefore, is that wheat actually has an addictive quality to it. Gliadin, what scientists call the "toxic fraction of gluten," has also been implicated in gut permeability. When someone has an adverse reaction, it's because gliadin cross talks with our cells — what causes confusion and a leak in the small intestines. Fasano explains that modern wheat has a gluten peptide that triggers an automimmue response! 
Gliadin is a strange protein that our enzymes can't break down from the amino acids (glutamine and proline) into elements small enough for us to digest. Our enzymes can only break down the gliadin into peptides. Peptides are too large to be absorbed properly through the small intestine. Our intestinal walls or gates, then, have to separate in order to let the larger peptide through. The immune system sees the peptide as an enemy and begins to attack.
The difference is that in a normal person, the intestinal walls close back up, the small intestine becomes normal again, and the peptides remain in the intestinal tract and are simply excreted before the immune system notices them. In a person who reacts to gluten, the walls stay open as long as you are consuming gluten. How your body reacts (with a gluten sensitivity, wheat allergy or Celiac Disease) depends upon how long the gates stay open, the number of "enemies" let through and the number of soldiers that our immune system sends to defend our bodies. For someone with Celiac Disease, the soldiers get confused and start shooting at the intestinal walls.
The effects of gluten and gliadin clearly vary from person to person. But as a recent study showed, nearly 1.8 million Americans have celiac disease, and another 1.4 million are likely undiagnosed. And surprisingly, another 1.6 million have adopted a gluten-free diet despite having no diagnosis. In addition, it's estimated that about 18 million Americans have "non-celiac gluten sensitivity," which results in cramps and diarrhea.

For more detailed reading about the ratio of gliadin to gluten in different wheats, see here
Ancient solution to a modern wheat problem? Einkorn may provide a new grain alternative for those suffering from gluten intolerance.
Article below can be found at can be found here
Over the last several years, many who value health are becoming aware of the dangers of gluten, especially when it's consumed as modern wheat. Severe digestive distress, celiac disease, rheumatoid arthritis, ADHD, multiple sclerosis and even mental illnesses such as schizophrenia are just a few of the maladies linked to the protein in wheat, barley and rye. As reactions continue to escalate at a staggering rate in the United States, both researchers and private organizations are beginning to take a look at ancient cereal grains as a possible solution to our wheat troubles.
Commonly known as einkorn, Triticum monococcum is an intriguing heritage grain that was harvested as early as 16,000 BCE. Cultivation began during the Neolithic Era and early Bronze Age (10,000-4,000 BCE) and continued into the early 20th century, when much of einkorn production was replaced by hybridized, high-yield, pest-resistant strains of what we now recognize as modern wheat. Einkorn is nutritionally superior to hard red wheat, supplying higher levels of protein, fat, phosphorous, potassium, pyridoxine and beta-carotene. It's also much lower in problematic gluten. Enthusiasts of einkorn believe it tastes better, lending a "light rich taste which left common bread wheat products tasteless and insipid by comparison," according to the ASHS publication Progress in New Crops. What's really garnering attention, however, is that einkorn may be nontoxic to individuals suffering from gluten intolerance.
Safe for celiacs?
Several studies indicate that einkorn could provide a new grain option for the millions with celiac disease and gluten sensitivity. In one experiment, intestinal biopsies were taken from 12 treated celiac patients, as well as 17 control subjects, and cultured with either standard bread gliadin or einkorn gliadin for 24 hours. At the end of the testing, researchers concluded, "[This study shows] a lack of toxicity of T. monococcum gliadin in an in vitro organ culture system, suggesting new dietary opportunities for celiac patients." Another study involved 12 celiac patients who had been adhering to a gluten-free diet for at least one year. In a single-blind, cross-over investigation, each participant was given einkorn wheat, rice or amygluten on days 0, 14 and 28. At the end of the study, researchers noted that, although "[n]o definite conclusion can be drawn on the safety of Tm [einkorn]. . . Tm was, however, well tolerated by all patients providing the rationale for further investigation on the safety of this cereal for CD patients."
Additionally, Norwegian researchers have identified a T-cell stimulatory gluten peptide in modern wheat which triggers an autoimmune response in people sensitive to the protein. Alpha-gliadin genes on wheat chromosome 6D appear to be the culprit. Of particular interest to individuals with celiac disease is that einkorn wheat does not contain this troublesome peptide. Further research is needed, but preliminary findings hold promise for those suffering from gluten reactions. Mayo Clinic researchers sought to elucidate the mechanism at play within the long observed link in both animal and human studies between dietary gluten and the pathogenesis of type 1 diabetes (T1D), focusing on the role of the gut microflora in mediating its diabetes promoting properties.
In the new study titled, "Low Incidence of Spontaneous Type 1 Diabetes in Non-Obese Diabetic Mice Raised on Gluten-Free Diets Is Associated with Changes in the Intestinal Microbiome",[ii] they sought to confirm "whether changes in the intestinal microbiome could be attributed to the pro- and anti-diabetogenic effects of gluten-containing and gluten-free diets, respectively." They noted recent research showing that intestinal microflora have a major influence on the incidence of T1D, and theorized that since "diet is known to shape the composition of the intestinal microbiome," they might find an important link by testing changes in the gut flora of animals fed either gluten or gluten-free diets.
The study design was described as follows: "NOD [non-obese diabetic] mice were raised on gluten-containing chows (GCC) or gluten-free chows (GFC). The incidence of diabetes was determined by monitoring blood glucose levels biweekly using a glucometer. Intestinal microbiome composition was analyzed by sequencing 16S rRNA amplicons derived from fecal samples."
The researchers observed the following results: "First of all, GCC-fed [gluten-containing chow fed] NOD mice had the expected high incidence of hyperglycemia [elevated blood sugar] whereas NOD mice fed with a GFC [gluten-free chows] had significantly reduced incidence of hyperglycemia. "Secondly, when the fecal microbiomes were compared, Bifidobacterium, Tannerella, and Barnesiella species were increased (pā€Š=ā€Š0.03, 0.02, and 0.02, respectively) in the microbiome of GCC [gluten-containing chow fed] mice, where as Akkermansia species was increased (pā€Š=ā€Š0.02) in the intestinal microbiomes of NOD [non-obese diabetic] mice fed GFC [gluten-free chows]. "Thirdly, both of the gluten-free chows that were evaluated, either egg white based (EW-GFC) or casein based (C-GFC), significantly reduced the incidence of hyperglycemia."
The researchers found that when they added back gluten to the gluten-free diet group the following occurred: Diabetic symptoms returned, Akkermansia species were reduced and Bifidobacterium, Tannerella, and Barnesiella increased. According to the study, these observed changes suggest "that the presence of gluten is directly responsible for the pro-diabetogenic effects of diets and it determines the gut microflora." They observed a gluten free "diabetes inhibitory" diet resulted in altering the non-obese diabetic mice's microflora to reflect a "richer" bacterial profile.
Conversely, they observed that a gluten-containing diet resulted decreases in a genus of gastrointestinal microbiotia (Akkermansia) previously shown to protect against the development of type 1 diabetes. Since the immune system develops and its function is maintained in large part through its relationship with the microflora in our gut, it makes sense that gluten's promotion of autoimmune disorders, which include celiac disease and type 1 diabetes to name but a few, could be connected to the way this complex of proteins adversely affects the diversity of gastrointestinal microflora. The researchers concluded: "Our novel study thus suggests that dietary gluten could modulate the incidence of T1D [type 1 diabetes] by changing the gut microbiome."
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