Wheat, a staple food for humans for thousands of generations is facing extinction from our daily diet. This is because numerous studies have found that the wheat we are eating today is not the same as the wheat consumed by our ancestors.

Since the 1980s, we’ve been eating high-yield wheat that has gone through a number of genetic modifications. And this is where the problem begins – our body’s ability to process wheat is not quick enough to adapt to these changes, leading many of us to suffer from wheat-related health concerns such as celiac disease.

Still not convinced? Read on be the judge.

Wheat Has Low, If Not Zero, Nutritional Value

Most wheat products, like flour, are processed using the 60% extraction standard. This means that 40% of the original wheat grain is removed along with over half of its vitamins and minerals, including folic acid, calcium, iron, zinc, phosphorus, fiber, and vitamin B1, B2, B3 and E. This also means that your body is absorbing very little to zero nutrition from the wheat product you are eating.

How about those 100% whole-wheat products?

There’s no big difference between the processed and whole wheat grain because majority of the whole what products today are based on the modern wheat strains, which were created using a combination of chemicals, exposure to radiation, and many other unnatural processes to induce mutations.

Wheat and Its Gluten Content Can Trigger Weight Gain, Diabetes and Many Other Chronic Diseases

Modern wheat products can increase your risk to cancer, dementia, diabetes, heart disease, obesity and more. They contain the fattening and blood-sugar spiking super starch called amylopectin A and the super inflammation trigger called gluten. They also contain a super drug called gluteomorphins, which are addictive and can make you crave and want to eat more. Gluteomorphins are a product of the conversion of wheat into shorter proteins or polypeptides, and they can give you the “high” you get when running or when taking heroin.

Modern Wheat Is Heavily Modified

Health could mean no wheat in the future
Health could mean no wheat in the future

A genetically modified variety of hard red spring wheat is currently being tested in Canada. This variety is designed to be tolerant to glyphosate, a type of herbicide used to kill weeds that compete with commercial crops. Researchers from Australia also claimed to have developed a GM wheat that is tolerant to salt. This variety was created by crossing modern strain and ancient strain, which will allow farmers to grow crops on a highly saline soil.

Sounds like a positive leap in farming, but GM wheat pose a serious threat to human health. Research found that these modern wheat varieties can potentially alter the human genome by silencing hundreds of genes in the body, increasing our risk of passing genetic flaws from generation to generation.

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