It is a new year and most everyone is trying to work on their New Year’s Resolutions to improve themselves. Right? My guess is that you consider yourself physically fit and eating the right portions.
Recently I got a hold of a book, actually two books, by the same author. One is a cookbook and the other is a history and information about a food that is just about in everything we buy at the grocery store or in the restaurant.
What I’m talking about is WHEAT!
Foods made partly or entirely of wheat for breakfast, lunch, dinner and snacks has become the rule by the following:
- The Whole Grain Council
- The Whole Wheat Council
- The American Dietetic Association
- The American Diabetes Association
- The American Heart Association
Perhaps that is why cold cereals and even hot cereals have gotten on the band wagon of advertising about their “whole grain goodness”. Bread is a nearly universal staple of diets including: India, Greece, Middle East, Denmark, Burma, and United States. Bread and other foodstuffs made from wheat has been deeply ingrained in our human experience.
Today’s bread has little resemblance to the loaves that emerged from centuries previous. Today’s bread is made from hybridized wheat –more than 25,000 varieties as a result of human intervention. Modern commercial wheat production has delivered such features as: increased yield, decreased production costs, and large-scale production of a consistent commodity. NO QUESTIONS WERE ASKED about whether these features are compatible with human health.
“Because hybridization experiments did not require the documentation of animal or human testing, pinpointing where, when, and how the precise hybrids that might have amplified the ill effects of wheat is an impossible task. Nor is it known whether only some or all of the hybrid wheat generated has potential for undesirable human health effects.” Dr. William Davis, M.D.
Dr. William Davis, M.D. found a small organic farm in western Massachusetts. The owner’s name is Elisheva Rogosa, an advocate of sustainable agriculture and founder of Heritage Wheat Conservancy (www.growseed.org), an organization devoted to preserving ancient food crops and cultivating them using organic principles. Ms. Rogosa cringes when she speaks of the yield-increasing, profit-expanding agricultural practices of the past few decades as the source of adverse health effects from wheat. She grows einkorn and emmer [original grasses] under organic conditions and views them as the solution to the health of individuals.
WHOLE GRAINS, HALF-TRUTHS
Whole grain, endorsed by USDA, as a “heart healthy” ingredient that suppliers of food stuff agree that you should eat more of–makes us hungry and fat–hungrier and fatter than any other time in human history.
During the first two centuries of inhabitants on this North American Continent, few were overweight or obese, according to data collected on BMI comparisons prior to 20th century came from the US military. Weight of individuals grew at a faster pace once the USDA and other advisors in the food industry started telling people what to eat. Obesity grew gradually from the 1960s, but the acceleration of obesity started in the mid-1980s. For instance:
Studies conducted in the 1980s and since have shown when processed white flour was replaced with whole grain flour there was a reduction in colon cancer, heart disease, and diabetes. However, when taken a step further, when something like white flour (which is bad for you) and replaced with something like whole wheat flour (which is less bad for you), then the thinking is that “lots of that less-bad thing must be great for you” philosophy. Common sense will tell you that this reasoning is flawed–but is used to justify the increased quantities of grains in your diet.
WHEAT and Your Health
- Wheat has addictive properties that affect such things as Mood—For example: people struggling with schizophrenia should abstain from it because of the effects on the brain
- Wheat is one of the culprits to gaining weight–Obesity—For Example: It is one of the 1st signs of High Blood Pressure, Insulin Resistance, Metabolic Syndrome, Diabetes, Heart Disease, and Cancer
- Wheat disrupts the health of the Intestine–For Example: Irritable Bowel Syndrome, Crohn’s Disease, Celiac Disease, etc.
- Wheat disrupts pH Balance–For Example: Wheat is Acidic and drives pH down which makes the body compensate by drawing from the alkalinity in the blood stream and the bones. Your body will sacrifice bone health to keep pH stable.
- Wheat and Accelerated Aging–For Example: High Blood Glucose Levels, Dementia, Cataracts, Atherosclerosis, Sagging Skin and Wrinkles, Arthritis, etc.
- Wheat and LDL Particles–For Example: Small LDL particles are, in fact, an exceptionally common cause of heart disease which show up in heart attacks, angioplasty, stents, bypass, etc.
- And so Much More!
Reference: Dr. William Davis, MD, Lose The Wheat, Lose the Weight!, Rodale Inc., 2012