4 Shocking Health Dangers of Wheat

Before factory food production wheat was one amongst many grain staples such as hemp, spelt, barley, oats, buckwheat and quinoa. Of course all of these are available today but it is wheat that remains king; but maybe to our disadvantage.

It’s Everywhere

Take a moment and think of how many products wheat is added to. You may come up with a few like bread, pasta and cereal but there are many more.

Some of these include:

• Canned soups
• Gravies
• Sauces
• Ice cream
• Hot dogs
• Beer
• Soy sauce
• Pickles
• Licorice
• Veggie burgers
• Mustard
• Salad dressing
• Vitamins
• Flavored potato chips
• Even stamp and envelope glue…yes really!

With a combination of the Industrial Revolution and population growth this grain had “the perfect storm” to swoop down and take over the food industry.

Theoretical Evolution

Since corporate wheat control, humans have been consuming this primary grain throughout a tiny evolutionary window. Yet, some theorize that the body has become ‘immune’ to the benefits of wheat causing the system to rebel. In turn, celiac’s disease as well as mass sensitivity seems to have resulted.

One indication of this theory is through the work of professor of gastroenterology at Monash University and director of the GI Unit at The Alfred Hospital in Melbourne, Australia, Peter Gibson. Mr. Gibson put together a research team to look into this wily wheat plant.

Research and Response

He researched the effects of gluten, a protein found in wheat, rye, barley and other grains on the human body. In his report, published in 2011, he cited that gluten caused gastrointestinal disorder regardless of whether someone had celiac disease (triggered by gluten) or not.

Almost immediately, the onslaught of gluten free products, diets, and services appeared. People claimed they felt better when they eliminated gluten with many showing signs of major improvement.

As a result, the gluten free industry has brought in staggering numbers in a very short period of time. Currently, it is estimated that by 2016 gluten free products alone may surpass 2013 numbers by 50% coming in at approximately $15 billion. Good for them, but it soon may turn on its head.

A Second Look-See

It turns out that Professor Gibson recently re-visited his 2011 data to attempt to answer some lingering questions. In a human study, he eliminated not only gluten but also lactose, certain preservatives and poorly absorbed short-chain carbohydrates (FODMAPS), all major contributors to gastrointestinal distress.

Starting with FODMAPS as a baseline re-introduction, subjects immediately reported adverse symptoms such as bloating, gas and nausea. Gluten wasn’t even part of the re-introduction. Researchers then presented another baseline reintroduction. The subjects reported even more gastrointestinal discomfort when in fact this reintroduction was the same as the first; FODMAPS.

Therefore, the subjects responded just as negatively to FODMAPS as they did to gluten. This, in a sense, disqualified gluten as the sole culprit. Gibson concluded,

“In contrast to our first study… we could find absolutely no specific response to gluten.”

Interestingly,  FODMAPS are specifically in bread which is probably why so many people responded positively when they eliminated gluten.

Why Wheat?

You don’t need to eat so much wheat. In fact, “a 2005 study published in the journal Plant Physiology reveals that modern wheat is capable of producing at least 23,788 different protein varieties, all of which are capable of mixing and matching to form an endless string of immune-triggering poisons within the body.” (Natural News)

Reasons not to eat wheat include high pesticide residue, depleted nutritional value, neurotoxic properties and the fact that wheat is addicting. “Gluten is a protein composed of two parts: glutenin and gliadin…Gliadin has been found to mirror the effects of opiates on brain receptors. This stimulates the appetite and creates cravings for more and more gluten.” (AD)

It may take a little effort and getting used to but choosing to alternate your grain preference may reduce the potential for future illness, especially auto-immune conditions. Look for products or flour made from spelt, oat, hemp or any other non-wheat grain.