Why Is Wheat Toxic

Why Is Wheat Toxic

Because its NOT really wheat anymore. It’s genetically engineered SUPER-carbohydrate that came from the Sierra Mountains in Mexico in the 1960’s.
Thanks to funding from a renowned foundation and the Mexican government, a small group of scientists set out to make wheat easier to grow and more pest-resistant.
The goal was noble: To help end world hunger. The result was unexpected and HARMFUL to our health.
By altering the genetic structure of the wheat, and making it more tasty and palatable, the scientists unwittingly created a new SUPER carbohydrate unlike anything the human body had ever experienced before. Dr William Davis MD, Cardiologist

Here is a list of diseases that is connected to eating this genetically altered wheat: Diabetes, irritable bowel syndrome, arthritis, high cholesterol, high blood pressure, stroke, heart attack, asthma, allergies, celiac disease, brain fog, vision problems, chronic fatigue syndrome, sleep problems, acid reflux plus many more.

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.”

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Homepage
    October 21, 2017

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  2. Dissertation solution
    July 5, 2014

    Very Useful information, this is both good reading for, have quite a few good key points and I learn some new stuff from it too.Please sustain posting. Keep up the good work.

  3. Extra Fine Hair Care
    May 5, 2014

    Maybe that is what made me almost deathly ill lately. I LOVE corn on the cob and have been eating it like it is going out of style. I have become so sick, I have been in the hospital 9 days in the last about 3 to 4 weeks! I am NEVER sick! I get everyone else better from whatever illness they have. I will take back all that corn and Never again eat it until I grow my own. I am scared of even the corn in Whole Foods now! I was so sick, I felt as if I was dying. REALLY! I told them not to revive me if anything happened.It was THAT serious! Thank you so much for this page on your site Michelle. Maybe it is the answer to all my serious health problems.

    Are there any good grains we Can safely eat?? Lord help us! Stay away from that new Whole Wheat Cream of Wheat! And boy does it taste good… I knew I didn’t need any. Well Never again!

  4. dreamb0y
    October 20, 2013

    Finally my chronic eczema seems to be lifting since I cut out wheat and gluten about 2 weeks ago. Wheat clogs up the gut like glue restricting nutritional absorption and causes inflammation of gut lining and skin. I do recommend this book http://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/

  5. Health & Organic Wellbeing ( H.O.W )
    August 17, 2013

    Thank you for sharing!

  6. pat
    July 16, 2013

    This information is not new. Many people are warning us about the dangers of genetically altered food. A lot of grains, and corn, has the DNA of plants AND bacteria. That can’t be good for human body. About 20 years ago I heard about a man that cured himself of Multiple Sclerosis. He got himself out of his wheelchair. How? He avoided ALL grains and corn!!!!

  7. Prassoon Suryadas
    July 6, 2013

    How can we trust meat? Those available in the market are fed with GMO corns and the likes!!! There are other studies done on rats which are fed with GMO potatoes and found to have big tumors in a matter of 90days.

  8. David Steele
    July 4, 2013

    No offense, but Davis’ book is appallingly bad. As a careful scientist, i was shocked by his carelessness and cherrypicking, perhaps intended to enrich his wallet. His claims are wildly over the top. If true for wheat, true also for most plants.