DIR Return Create A Forum - Home
---------------------------------------------------------
Renewable Revolution
HTML https://renewablerevolution.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Advances in Health Care
*****************************************************
#Post#: 1000--------------------------------------------------
Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert
By: Surly1 Date: April 30, 2014, 6:32 am
---------------------------------------------------------
AG-- found this and posted it on the DD Forum and thought you
might be interested.
"The Nutrional Value of Wheat is Practically Non-Existent In Its
Current Form"
HTML http://ow.ly/wk27B
Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert -
by Natasha Longo | Prevent Disease
The world’s most popular grain is also the deadliest for the
human metabolism. Modern wheat isn’t really wheat at all and is
a “perfect, chronic poison,” according to Dr. William Davis, a
cardiologist, author and leading expert on wheat.
Approximately 700 million tons of wheat are now cultivated
worldwide making it the second most-produced grain after maize.
It is grown on more land area than any other commercial crop and
is considered a staple food for humans.
At some point in our history, this ancient grain was nutritious
in some respects, however modern wheat really isn’t wheat at
all. Once agribusiness took over to develop a higher-yielding
crop, wheat became hybridized to such an extent that it has been
completely transformed from it’s prehistorical genetic
configuration. All nutrient content of modern wheat depreciated
more than 30% in its natural unrefined state compared to its
ancestral genetic line. The balance and ratio that mother nature
created for wheat was also modified and human digestion and
physiology could simply could not adapt quick enough to the
changes.
Davis said that the wheat we eat these days isn’t the wheat your
grandma had: “It’s an 18-inch tall plant created by genetic
research in the ’60s and ’70s,” he said on “CBS This Morning.”
“This thing has many new features nobody told you about, such as
there’s a new protein in this thing called gliadin. It’s not
gluten. I’m not addressing people with gluten sensitivities and
celiac disease. I’m talking about everybody else because
everybody else is susceptible to the gliadin protein that is an
opiate. This thing binds into the opiate receptors in your brain
and in most people stimulates appetite, such that we consume 440
more calories per day, 365 days per year.”
Asked if the farming industry could change back to the grain it
formerly produced, Davis said it could, but it would not be
economically feasible because it yields less per acre. However,
Davis said a movement has begun with people turning away from
wheat – and dropping substantial weight.
“If three people lost eight pounds, big deal,” he said. “But
we’re seeing hundreds of thousands of people losing 30, 80, 150
pounds. Diabetics become no longer diabetic; people with
arthritis having dramatic relief. People losing leg swelling,
acid reflux, irritable bowel syndrome, depression, and on and on
every day.”
To avoid these wheat-oriented products, Davis suggests eating
“real food,” such as avocados, olives, olive oil, meats, and
vegetables. “(It’s) the stuff that is least likely to have been
changed by agribusiness,” he said. “Certainly not grains. When I
say grains, of course, over 90 percent of all grains we eat will
be wheat, it’s not barley… or flax. It’s going to be wheat.
The Nutrional Value of Wheat is Practically Non-Existent In Its
Current Form
So-called health experts in nutrition who continue to promote
the health benefits of wheat are extremely uninformed about the
nature of modern wheat and its evolution from growth to
consumption. It is shocking how many professionals in public
health still recommend wheat products without an assessment of
their individual requirements, especially considering the amount
of evidence regarding its lack of nutrition and health risks for
proportionally large segments of the population.
The majority of wheat is processed into 60% extraction, bleached
white flour. 60% extraction–the standard for most wheat products
means that 40% of the original wheat grain is removed. So not
only do we have an unhealthier, modified, and hybridized strain
of wheat, we also remove and further degrade its nutritional
value by processing it. Unfortunately, the 40% that gets removed
includes the bran and the germ of the wheat grain–its most
nutrient-rich parts. In the process of making 60% extraction
flour, over half of the vitamin B1, B2, B3, E, folic acid,
calcium, phosphorus, zinc, copper, iron, and fiber are lost. Any
processed foods with wheat are akin to poison for the body since
they cause more health risks than benefits. The body does not
recognize processed wheat as food. Nutrient absorption from
processed wheat products is thus consequential with almost no
nutritional value.
Some experts claim if you select 100% whole wheat products, the
bran and the germ of the wheat will remain in your meals, and
the health benefits will be impressive. This is again a falsity
promoted by the wheat industry since even 100% whole wheat
products are based on modern wheat strains created by
irradiation of wheat seeds and embryos with chemicals, gamma
rays, and high-dose X-rays to induce mutations. Whether you
consume 10% or 100% of wheat is irrelevant since you’re still
consuming a health damaging grain that will not benefit, advance
or even maintain your health in any way.
Dr. Marcia Alvarez who specializes in nutritional programs for
obese patients says that when it comes to nutrition, wheat may
be considered as an evil grain. “Modern wheat grains could
certainly be considered as the root of all evil in the world of
nutrition since they cause so many documented health problems
across so many populations in the world.” Dr. Alvarez asserted
that wheat is now responsible for more intolerances than almost
any other food in the world. “In my practice of over two
decades, we have documented that for every ten people with
digestive problems, obesity, irritable bowel syndrome, diabetes,
arthritis and even heart disease, eight out of ten have a
problem with wheat. Once we remove wheat from their diets, most
of their symptoms disappear within three to six months,” she
added. Dr. Alvarez estimates that between the coming influx of
genetically modified (GM) strains of wheat and the current
tendency of wheat elimination in societies, that a trend is
emerging in the next 20 years that will likely see 80% of people
cease their consumption of wheat from any form.
It’s Really A Wheat Issue
Some health resources, such as the Mayo Clinic, advocate a more
balanced diet that does include wheat. But Davis said on “CTM”
they’re just offering a poor alternative.
“All that literature says is to replace something bad, white
enriched products with something less bad, whole grains, and
there’s an apparent health benefit – ‘Let’s eat a whole bunch of
less bad things.’ So I take…unfiltered cigarettes and replace
with Salem filtered cigarettes, you should smoke the Salems.
That’s the logic of nutrition, it’s a deeply flawed logic. What
if I take it to the next level, and we say, ‘Let’s eliminate all
grains,’ what happens then?
“That’s when you see, not improvements in health, that’s when
you see transformations in health.”
Health Effects
A powerful little chemical in wheat known as ‘wheat germ
agglutinin’ (WGA) which is largely responsible for many of
wheat’s pervasive, and difficult to diagnose, ill effects.
Researchers are now discovering that WGA in modern wheat is very
different from ancient strains. Not only does WGA throw a monkey
wrench into our assumptions about the primary causes of wheat
intolerance, but due to the fact that WGA is found in highest
concentrations in “whole wheat,” including its supposedly
superior sprouted form, it also pulls the rug out from under one
of the health food industry’s favorite poster children.
Each grain of wheat contains about one microgram of Wheat Germ
Agglutinin (WGA). Even in small quantities, WGA can have
profoundly adverse effects. It may be pro-inflammatory,
immunotoxic, cardiotoxic … and neurotoxic.
Below the radar of conventional serological testing for
antibodies against the various gluten proteins and genetic
testing for disease susceptibility, the WGA “lectin problem”
remains almost entirely obscured. Lectins, though found in all
grains, seeds, legumes, dairy and our beloved nightshades: the
tomato and potato, are rarely discussed in connection with
health or illness, even when their presence in our diet may
greatly reduce both the quality and length of our lives. Yet
health experts dismiss the links between disease and wheat
despite all the evidence.
Dr William Davis has documented several hundred clinical studies
on the adverse effects of wheat. These are studies that document
the neurologic impairments unique to wheat, including cerebellar
ataxia and dementia; heart disease; visceral fat accumulation
and all its attendant health consequences; the process of
glycation via amylopectin A of wheat that leads to cataracts,
diabetes, and arthritis; among others. There are, in fact, a
wealth of studies documenting the adverse, often crippling,
effects of wheat consumption in humans.
The other claim is that wheat elimination ‘means missing out on
a wealth of essential nutrients. Another falsity. Dr. Davis
states that if you replace wheat with healthy foods like
vegetables, nuts, healthy oils, meats, eggs, cheese, avocados,
and olives, then there is no nutrient deficiency that develops
with elimination of wheat. Dr Davis also states that people with
celiac disease may require long-term supplementation due to
extensive gastrointenstinal damage caused by wheat.
People with celiac disease do indeed experience deficiencies of
multiple vitamins and minerals after they eliminate all wheat
and gluten from the diet. But this is not due to a diet lacking
valuable nutrients, but from the incomplete healing of the
gastrointestinal tract (such as the lining of the duodenum and
proximal jejunum). In these people, the destructive effects of
wheat are so overpowering that, unfortunately, some people never
heal completely. These people do indeed require vitamin and
mineral supplementation, as well as probiotics and pancreatic
enzyme supplementation.
Due to the unique properties of amylopectin A, two slices of
whole wheat bread increase blood sugar higher than many candy
bars. High blood glucose leads to the process of glycation that,
in turn, causes arthritis (cartilage glycation), cataracts (lens
protein glycation), diabetes (glycotoxicity of pancreatic beta
cells), hepatic de novo lipogenesis that increases triglycerides
and, thereby, increases expression of atherogenic (heart
disease-causing) small LDL particles, leading to heart attacks.
Repetitive high blood sugars that develop from a grain-rich diet
are, in my view, very destructive and lead to weight gain
(specifically visceral fat), insulin resistance, leptin
resistance (leading to obesity), and many of the health
struggles that many now experience.
Wheat gliadin has been associated with cerebellar ataxia,
peripheral neuropathy, gluten encephalopathy (dementia),
behavioral outbursts in children with ADHD and autism, and
paranoid delusions and auditory hallucinations in people with
schizophrenia, severe and incapacitating effects for people
suffering from these conditions.
According to statistics from the University of Chicago Celiac
Disease Center, an average of one out of every 133 otherwise
healthy people in the United States suffers from Celiac Disease
(CD). However, an estimated 20-30 percent of the world’s
population may carry the genetic susceptibility to celiac
disease–and the way to avoid turning these genes ‘on’ is by
avoiding gluten.
When you consider that undiagnosed CD is associated with a
nearly four-fold increased risk of premature death, the
seriousness of this food sensitivity becomes quite evident. The
primary disease mechanism at play is chronic inflammation, and
chronic inflammatory and degenerative conditions are endemic to
grain-consuming populations.
Changes in genetic code and, thereby, antigenic profile, of the
high-yield semi-dwarf wheat cultivars now on the market account
for the marked increase in celiac potential nationwide.
“Hybridization” techniques, including chemical mutagenesis to
induce selective mutations, leads to development of unique
strains that are not subject to animal or human safety
testing–they are just brought to market and sold.
Wheat-Free Options
* Note that many of the wheat-free options still contain gluten
and many people sensitive to wheat may still experience
digestive problems and bloating. Experiment in see what works
best for you. Caution is advised with cereal grains if you have
diagnosed with gluen intolerance.
1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef
and wild rice are all in the same cereal grain family as is
wheat. All flours ground from cereal grains may be used as a
wheat substitute. Commonly available are barley, buckwheat, rice
and rye flour. The less utilized flours may be purchased online
or from natural food stores. Note: people with a gluten allergy
must also avoid barley, oats and rye.
2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three
grain-like seeds unrelated to cereal grains. (Despite its name,
buckwheat is not a wheat-relative.) It is rare for anyone to
develop a sensitivity to these non-cereal grains. Amaranth,
quinoa and buckwheat are gluten-free and therefore not suitable
for making leavened bread; however, they make excellent quick
breads and cookies.
3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts
make the richest flour substitute for cookies and cakes. Because
their fragile fatty acid content gives them a brief shelf life,
it’s preferable to grind your own nuts in a food processor just
prior to use. Nut meal requires a binding agent such as eggs.
Because chestnuts are lower in fat than other nuts, chestnut
flour has a longer shelf life. It is available online.
4. Bean Flour: Dried beans, such as navy, pinto and chickpeas
may be milled and used, in combination with other flours, as a
wheat alternative. Bean flour is, however, not always
recommended. It tastes like beans and makes baked goods dense
and hard to digest.
5. Other Flour Substitutes: Potato starch, arrowroot powder, and
tapioca are thickening agents that substitute for wheat in
sauces and gravy. In baked goods these starchy ingredients serve
as a binding agent.
- See more at:
HTML http://www.undergroundhealth.com/modern-wheat-is-the-perfect-chronic-poison-says-expert/#sthash.Qt9i7pjy.dpuf
HTML http://www.undergroundhealth.com/modern-wheat-is-the-perfect-chronic-poison-says-expert/#sthash.Qt9i7pjy.dpuf
#Post#: 1002--------------------------------------------------
Re: Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert
By: AGelbert Date: April 30, 2014, 12:59 pm
---------------------------------------------------------
Surly,
That is so tragic. >:( All those people out there with "gluten"
digestion problems and a host of other digestive track problems
that cause maladsorption, anemia, inflammation AND THEN colon
cancer or/and pancreatitis that leads to cancer of the pancreas
and liver may be ACTUALLY caused to a great degree by this
crappy wheat.
HTML http://www.desismileys.com/smileys/desismileys_2955.gif
American wheat and corn is not food. In my household we go out
of our way to eat only American (i.e. LOCAL VERMONT) organic
EVERYTHING. It isn't just the healthy thing to do; it's a moral
imperative. Every nickel the conscience free Big Ag food
processing Corporations make is money to buy government tyranny
hand in hand with big oil planet killing use of fossil fuels.
Eating organic is not mainly about price or health; it's about
human decency.
HTML http://dl5.glitter-graphics.net/pub/3328/3328805eipbi6o30e.gif
#Post#: 1010--------------------------------------------------
Re: Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert
By: Surly1 Date: April 30, 2014, 7:30 pm
---------------------------------------------------------
[quote author=AGelbert link=topic=128.msg1002#msg1002
date=1398880797]
Surly,
That is so tragic. >:( All those people out there with "gluten"
digestion problems and a host of other digestive track problems
that cause maladsorption, anemia, inflammation AND THEN colon
cancer or/and pancreatitis that leads to cancer of the pancreas
and liver may be ACTUALLY caused to a great degree by this
crappy wheat.
HTML http://www.desismileys.com/smileys/desismileys_2955.gif
American wheat and corn is not food. In my household we go out
of our way to eat only American (i.e. LOCAL VERMONT) organic
EVERYTHING. It isn't just the healthy thing to do; it's a moral
imperative. Every nickel the conscience free Big Ag food
processing Corporations make is money to buy government tyranny
hand in hand with big oil planet killing use of fossil fuels.
Eating organic is not mainly about price or health; it's about
human decency.
HTML http://dl5.glitter-graphics.net/pub/3328/3328805eipbi6o30e.gif
[/quote]
Ahhhhh…
Ever so often, I need a jolt of that ol' time religion.
I could not agree more. All the moer reason gardening is a
revolutionary act.
#Post#: 1015--------------------------------------------------
Re: Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert
By: AGelbert Date: April 30, 2014, 11:24 pm
---------------------------------------------------------
Old time religion is one of my FAVORITE subjects! ;D
Look at the way God (not evolution!) designed the fabulous
Beaver.
HTML http://www.freesmileys.org/emoticons/emoticon-object-042.gif
Beavers
[img width=640
height=630]
HTML http://www.ldjackson.net/wp-content/uploads/2011/01/american_beaver.jpg[/img]
Aquatic architects
by Denis Dreves
The dam building ability of beavers is fairly well known, but
beavers possess other amazing design features which God has
included in their anatomy. Beavers are air-breathing mammals
which spend a great deal of time in water. For this reason they
need special equipment.
First, the beaver has special valves in its ears and nose. When
the beaver dives below the water these valves automatically
close so that no water can enter. When the animal resurfaces,
the valves reopen and it breathes again.
Perhaps their more amazing piece of equipment is their eyelids.
If you have done any diving or snorkelling you will know that
water and materials in it can irritate your eyes and wash out
natural lubricants. Not only that, but your eyes do not see well
under water. That is why snorkellers wear goggles.
Were we original to think up this idea of goggles?
Not really. God designed beavers with ‘built-in’ goggles. Their
eyelids are transparent, so they can close their eyes underwater
and still see extremely well. Their transparent eyelids give
protection to their eyes from water-borne irritants.
God designed beavers with ‘built-in’ goggles.
During winter, beavers must feed on the bark of trees they have
cut and stored in the autumn, using their specially designed,
self-sharpening front incisors (perhaps one of the beaver’s
better known pieces of equipment).
[img width=640
height=680]
HTML http://3.bp.blogspot.com/-LLBqvnj_iCE/UHyQiorqYZI/AAAAAAAAAOw/vmXnNHlxNAs/s1600/IMG_0010.jpg[/img]
The beavers collect the young trees (usually two to five
centimetres (one to two inches) in diameter) for food, cut them
to suitable lengths and then transport them, by holding them in
their teeth, to their underwater cache, forcing the branches
into the mud at the bottom of the pond.
The tail is often held at an angle for accurate steering. :o
Amazing design
Which brings us to another amazing design feature. To retrieve
the stored food in the winter months when ice covers the pond,
the beavers may need to chew the sticks underwater. They can do
this without water entering their mouths, because they have fur
mouth flaps between their front incisors and their rear molar
teeth, which are set considerably further back. These two folds
of skin, one on each side of the mouth, meet behind the incisors
and seal off the rest of the mouth.
The beaver’s large paddle-shaped tail, which has a scale-like
skin covering it, is used as a rudder when it swims. This is
particularly important when the animal is swimming with a branch
in its mouth. The tail must compensate for any uneven drag from
the branch, thus the tail is often held at an angle for accurate
steering.
HTML https://designeranimals.wikispaces.com/file/view/beaver-2.jpg/153105695/760x570/beaver-2.jpg
A beaver’s home is the world of a master builder. The lodge is
built out of sticks, and sealed from the cold with mud (but
leaving ventilation holes).
The rear feet of the beaver are large and webbed like a duck’s
feet, to give the animal good swimming ability. The two inner
claws of each foot have split toenails, which the beaver uses as
a comb to groom itself and oil its fur.
Beavers use their smaller, unwebbed front paws to carry mud and
other materials, and to dig canals which they use as a means of
transporting wood and also as a means of quick escape from
predators.
The fur of the beaver must be oiled to prevent water reaching
the animal’s skin. The oil is provided from two large oil
glands. They are filled with a rich, thick, deep yellow oily
liquid, which the beaver spreads on its fur for water-proofing.
This, along with its two layers of fur, are so effective that
water rarely reaches the skin. A layer of fat beneath the skin
gives further protection against the cold.
[img width=640
height=480]
HTML http://wwwdelivery.superstock.com/WI/223/4201/PreviewComp/SuperStock_4201-9545.jpg[/img]
A beaver can swim submerged for perhaps 800 metres (a half-mile)
or more. Most air-breathing creatures would be adversely
affected by lack of oxygen to the brain. The beaver has special
equipment to compensate for this need. Large lungs and liver
allow for the storage of more air and oxygenated blood. In
addition, a beaver’s heart beats more slowly when it dives, in
order to conserve oxygen, and the blood is restricted to the
animal’s extremities while the vital supply to the brain remains
normal.
Engineering skills
Beavers construct dams that may be hundreds of metres long.
Construction of the dam is done by cutting down trees and
shrubs, dragging each piece to the dam-site, and laying them in
the water parallel to the stream (end facing up-stream). Almost
everything the beavers can find goes into the dam—live wood,
dead wood, mud, grass and rocks. When the beaver’s pond floods,
mounting pressure on the dam can cause it to break. To prevent
this, if there is time, the beaver engineers a spillway to
relieve pressure, then fixes it after the water subsides.
Beaver lodges are also the work of a master builder. They are
built with sticks, and sealed from the cold with mud. The centre
of the roof is not sealed, which allows some ventilation. Access
is only from underwater, with more than one entry in case of the
need to escape. The beavers can gain direct underwater access to
the cache of sticks they have stored under the water when ice
covers the pond in winter and this is their only available food.
Truly the beaver is yet another example of the wonderful
provision and wise planning of a caring Creator God. Such
variety of essential equipment could not have evolved over time
by chance and selection. All of the beaver’s equipment must be
present and fully functional in the animal from the beginning
for it to survive its semiaquatic life-style.
HTML http://www.freesmileys.org/emoticons/emoticon-anime-047.gif
#Post#: 1025--------------------------------------------------
www.ripenear.me A REVOLUTION in DEMOCRATIC food ACCESS! I LOVE I
T!
By: AGelbert Date: May 1, 2014, 6:03 pm
---------------------------------------------------------
Speaking of Gardening as a REVOLUTIONARY act, this idea that
started in Australia and is in the USA (not in Vermont yet,
unfortunately, :( but maybe soon...) is a SUPER idea. Check
out:
Crab Apples Free - Public land crab apples on the ocean front
property of UMass Boston. ;D
Yeah, I know, you'll probably tell GO so he can go get a FREE
LUNCH! ::) Well, he is human, I suppose. ;D
HTML http://www.youtube.com/watch?v=ua84tGF3xjE&feature=player_embedded
HTML http://www.ripenear.me/
Ripe Near Me helps you find (or get rid of) homegrown fruits and
veggies in your hood [img width=30
height=30]
HTML http://www.createaforum.com/gallery/renewablerevolution/3-141113185441.png[/img]
By Holly Richmond
HTML http://grist.org/list/ripe-near-me-helps-you-find-or-get-rid-of-homegrown-fruits-and-veggies-in-your-hood/
*****************************************************