Gluten allergies, celiac disease and wheat intolerance could be linked to recent genetic manipulation of modern wheat.
Modern wheat has come a long way since the early varieties of spelt, kamut, emmer and einkorn where developed, and it is possible that negative health effects have increased as a result, although this is hard to scientifically prove.
Here is some information provided by Nalliah Thayabharan:
Wheat raises blood sugar higher than most of the other foods. 4 slices of whole wheat bread raise blood sugar higher than 12 teaspoons of sugar. That’s a simple fact as per the table of glycemic index.
Almost all wheat in USA is from a dwarf strain, which produces a far greater yield but has contributed to the current obesity epidemic.
Some of the world’s most popular diets including Atkins, South Beach and the Dukan Diet have urged followers to ditch bread and other carbs to slim down, while a rising number of celiac and gluten sensitivity sufferers have dropped bread in the name of health.
Modern wheat — including whole wheat — has become so uniquely destructive to multiple body functions that more than 80% of us could benefit from giving it up all together. 50% of us could see and feel results almost right away.
When traditional wheat was genetically altered to become semi-dwarf wheat in the last century, it was assumed, without any testing, that the modifications would not change the way it affected those who ate it.
Those genetic changes could be responsible for the rise in celiac disease and gluten sensitivity we are seeing today. Unique compounds in wheat such as gliadin, amylopectin A and others as triggers of hunger, sharper blood sugar spikes, behavioral disorders and destructive inflammation.
Thousands of patients effortlessly lost weight, relieved joint pain, eliminated their need for inhalers and improved their blood numbers with the simple removal of wheat.
Genetically altered form of wheat has been transformed into such a destructive “food” that any amount has the potential to trigger undesirable consequences.
Due to the overwhelming inflammation-triggering effect of wheat gluten and lectins, or the appetite-stimulating effects of the gliadin protein unique to wheat even reduction does yield benefits, just not as dramatic as elimination.
Spelt is one of the evolutionarily older forms of wheat, along with kamut, emmer and einkorn. They are better, since they lack the most destructive proteins. However, the older forms of wheat can still trigger many of the same phenomena as modern wheat, just not as severely. They are better … but they are not good.
Personally, I’ve found that I have a low tolerance for spelt and zero tolerance for modern wheat. I believe I may have a gluten allergy, but it could also be celiac disease. I now avoid all forms of gluten completely.
What are your experiences with different types of wheat? Do you think modern wheat is more destructive than ‘ancient grains?’. Please leave a comment.
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You make some good points, Nalliah. I have found some people who think spelt is not wheat. It probably is better than wheat, for those without celiac disease or a gluten allergy.
I think part of the problem is that many people rely far too much on wheat in their diets, where as a few generations ago diets were probably more varied. It would be interesting to find out more about this and see if it’s true. Anyhow thanks for the above.