Wheat Intolerance


Wheat problems were predicted

Wheat allergy affects so many unsuspecting people. Many well-known voices at different times have been Town Cryers with the warning: ‘DON’T SPLIT THE GRAIN’ (wheat). Dr. Tilden Robert McCarrison, Dr. John Christopher, Ellen G. White, Jethri Kloss, Julius Gilbert White, Dr. Bernard Jensen, Paul Bragg and many more – only the silent few heard and practised this wisdom. The masses went on their merry way indulging in “white is nice”, “white is light” foods – bread, biscuits, cakes, pastries, pasta – you name it, they ate it.

It wasn’t until the start of the World War II, 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) 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 wheat allergy 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. 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.

Wheat grain is bred to have a shelf life

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). 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.

Why wheat has more gluten

Wheat has been hybridised to have a higher proportion of gluten – which keeps the bread from crumbling when it is cut. Hybridisation interferes with the laws of nature, which has made wheat higher in opiates making it very addictive. Also the amount of Omega 6 has increased causing more inflammatory diseases, like arthritis and psoriasis.

Dr. 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.

Wheat products contain high pesticide residues

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, so you feel hungry.

Gluten is only a small part of the problem

Gluten intolerance’ is only a small part of the story and eating ‘gluten free’ won’t make as much difference as changing to organically grown seeds like millet and buckwheat instead of grains.

How to grow a double chin

In nature, the animals that eat grains have a crop as well as a stomach. The crop moistens the grain, dissolving the enzyme inhibitors 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!

Where is Wheat hidden?

YOU WILL NEED TO BECOME AN AVID LABEL READER – look out for “flour, wheaten flour, gluten flour, wheaten corn flour, wheat”. It’s hidden in many things including sausages and liquorice etc. Even the fact that many people eat it about 6 times a day can cause a wheat intolerance. Beware of not replacing it with hybridised, white rice flour and creating nutritional deficiencies.

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