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WHEAT and its harmful effects to our health
It wasn’t until the start of the second world war, when it became mandatory to health-screen those serving in the forces, when the extent of nutrient deficiency en masse was registered. Many minerals and several key vitamins were involved. At this time the practice of enrichment (replacing a percentage of vitamins and minerals back into the devitalised flour and products made from it) was adopted. It has been said that wheat protein is indigestible when incomplete. This could be part of the reason so many people today have grain intolerance and many more who have it are unaware of it yet. Everything in nature has its correct balance as part of the chemical interactivity of the whole. So we can assume that wheat is no different and with the removal of the outer coating (the bran) and the inner seed (wheat germ) where the majority of the vitamin and mineral nutrients are, it is rendered chemically imbalanced. Today, we have an even greater problem as science has added its contribution of GENETIC ENGINEERING whereby wheat grain is bred to have a shelf life, i.e. to be indigestible to the flora and fauna that are part of the natural cycle of decay - in other words, to last forever (there’s money in it). Also because of interfering with the laws of nature, wheat is now higher in opiates which make it very addictive. Now, apply logic - if it cannot be digested by those bacteria, how do you suppose it can be digested by the bacteria of the digestive process? The truth is it can’t. What do you suppose happens to food that is no longer digestible with doubtful nutrient value? It takes time to work through the veins and arteries of the body in much the same way that waste water and gluey fat take time to work through the drainage system of a house. Dr. Bernard Jensen comments on the distinction that people who eat rye tend not to be overweight, as opposed to people who use wheat as a food and the overweight problems associated with its use. Paul d’Adamo says wheat is poisonous to certain blood types. Hildergard von Bingen, in the 13th century, prophesied that wheat would become the scourge of humanity, describing cancers and the like, associated with its use. This applies to other grains, like rice or anything that is refined. NZ Total Diet Survey in 1991 showed the food group with the highest of number of pesticide residues detected was grains (84.6%). More specifically 96.6% of 90 wheat products contained pesticide residues. A large proportion of essential vitamins and minerals are removed from the food in the refining process, which creates white flour and sugar. Furthermore, vitamins and minerals are leached from your body’s stores upon consumption of carbohydrates such as white flour and sugar as they are required for their metabolism. Chromium, zinc and folic acid are the main nutrients lost. Gluten clogs the intestinal wall, reducing its ability to absorb nutrients. In nature, the animals that eat grains have a crop as well as a stomach. The crop moistens the grain, dissolving the enzyme inhibitor before it goes to the stomach. We don’t have a crop, but people who eat lots of flour often grow a double chin as if they are trying to grow a crop ! YOU WILL NEED TO BECOME AN AVID LABEL READER - look out for “flour, wheaten flour, gluten flour, wheaten corn flour, wheat”. Its hidden in many things including sausages and liquorice etc. Beware of not replacing it with white rice flour and then creating a new intolerance. |
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