Gluten Allergy Linked to Modern Wheat?
Posted on July 6th, 2012

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 “ƒ”¹…”ancient grains?’.  Please leave a comment.

2 Responses to “Gluten Allergy Linked to Modern Wheat?”

  1. nandimitra Says:

    Thank you. It is time the people address the detrimental effects of modern agriculture which is only geared to earning money on the short term. Genetic modifications introduces new proteins into the food chain but also contributes to the changes in biodiversity. If new proteins are introduced then the chances are allergies to those proteins could create many a problems including anaphylaxis and to various gastro intestinal diseases. Therefore on the short term you earn money on the long term extra money is lost on health care. .Incidently genetic modifications is supposed to be a contributing factor to the collapsing colonies of bees. Bees account for 30% of all food eaten by humanity. Unfortunately modern development is detrimental to humanity.

  2. AnuD Says:

    Wheat has two components of protein – gliadin and gluten. Gluten makes the bread spongy.

    Wheat is allergic. that is why here there is RYE bread for those who cannot eat wheat bread.

    If you check google, there is a press release issued by the Surgeon General of USA asking people to consume rice in order to avoid wheat allergy.

    But, in Sri Lanka, people don’t like rice, kurahan etc.,

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