Why Wheat Might Be Slowly Poisoning You (Stop Eating It!)

The Evolution and Health Impacts of Modern Wheat

From Ancient Grains to Modern Strains

Our ancestors’ relationship with wheat began through observation of animals consuming wild grasses. The original wheat variety, known as Einkorn, contained just 14 chromosomes. Through natural crossbreeding with other wild grasses, a new variety called Emmer emerged, featuring 28 chromosomes – this is the wheat referenced in biblical texts. However, the wheat we consume today bears little resemblance to these ancient varieties.

The Modern Wheat Challenge

Today’s wheat dominates global agriculture, but this prevalence comes with concerning implications. In the Pacific Northwest alone, approximately one million acres are dedicated to growing Clearfield Wheat, a semi-dwarf strain developed using sodium azide – an industrial toxin so potent that special handling protocols exist for human exposure cases.

While manufacturers carefully distinguish their product from genetically modified wheat, the modification processes used – including chemical treatments, high-dose x-ray exposure, and radiation techniques – may be more concerning than traditional genetic modification methods.

Health Implications of Modern Wheat

The Hunger Factor

Modern wheat contains gliadin, a protein component that acts like an opiate in the brain, stimulating appetite and potentially triggering food obsessions. This protein can also exacerbate various conditions, including ADHD, schizophrenia, and bipolar disorder. The introduction of modern wheat strains correlates with significant increases in obesity and diabetes rates since 1985.

The Inflammation Connection

Wheat contains lectins – protective proteins that plants produce to ward off threats. The specific lectin in wheat (wheat germ agglutinin) is particularly problematic for human health. Research shows that even small amounts can damage the small intestine. The average person consumes 10-20 milligrams of wheat lectin daily, potentially leading to various inflammatory conditions affecting:

• Joints and bones
• Digestive system
• Brain function
• Respiratory system
• General inflammatory response

Benefits of Wheat Elimination

Removing wheat from your diet can lead to numerous health improvements, including:

• Significant weight loss
• Decreased appetite and food cravings
• Improved blood sugar control
• Reduced inflammation and joint pain
• Enhanced cognitive function
• Better sleep quality
• Increased energy levels
• Lower blood pressure
• Reduced triglycerides

The Gluten-Free Consideration

While eliminating wheat addresses problems with gluten, gliadin, and wheat germ agglutinin, many commercial gluten-free products present their own challenges. These products often contain alternative starches (potato, rice, tapioca, or corn) that can raise blood sugar levels even more dramatically than wheat.

The Hidden Presence

Modern food manufacturing has incorporated wheat into countless products where you might not expect to find it:

• Processed snacks and candies
• Canned soups and sauces
• Seasoning mixes
• Salad dressings
• Frozen meals
• Condiments and spreads

Conclusion

While modern wheat has played a crucial role in addressing global food security, its widespread use and modification have introduced significant health concerns. Understanding these implications allows consumers to make informed decisions about their wheat consumption and explore healthier alternatives.