Eating a Poison that has been made more Poisonous ?
By Prithu Nath
You are not eating your grandfather’s wheat. The days of wheat blowing tall in the wind are gone. Wheat that once grew wild can now only grow with human support from pest controls and fertilizers, leaving an inferior product that doesn’t resemble what earlier generations ate when they were young. Wheat has changed so much through the years that “the staff of life” is anything but.
The answer lies at the end of this article.
A Dis-regulated Immune System is the talk of the Town these days but, every day, one continues to eat food that is creating Havoc within ones body & Immune System. The Gluten is eaten and passed out with our stool as it is and not digested. It is taken as a pathogen or invader and hence prevents the Intestinal walls to absorb other nutrients so essential for good health. Wheat Eaters are known to be deficient in Minerals and Vitamins and also known to be suffering from innumerable diseases. From Restless Leg Syndrome (RLS) , bloating, migraine, arthritis, asthma, eczema, diabetes, fatty liver, High Triglycerides, high VLDL, Non Alcoholic Fatty Liver, anemia all the way up to auto-immune disorders like rheumatoid arthritis and multiple sclerosis, the reaction of wheat shows up differently in different people. Leave wheat for 40 days and you will find most of these ailments never existed ! But leaving a food altogether is not advisable to switch to the Non Hybrid Amrit Moti Variety because it is worth it @ Remember Health is Wealth !
But the Tongue or the Foolish Mind has control over whats good or whats bad for us and unmindful to this fact, that Hybrid wheat is a Poison one repeats the same mistake even while fighting the Virus that is killing or leaving more and more people sick in the long term ! Hypocrisy of sorts that I will eat Sugar Free Food or I will go organic but eat Hybrid Wheat !
STOP EATING HYBRID WHEAT OR STOP EATING WHEAT ALTOGETHER !
Wheat was already known to be Toxic since ancient Times. It is a documented fact that hunter gatherer humans who first incorporated wild einkorn into their diet experienced a downturn in health, including an explosion of dental decay, knee arthritis, nutrient deficiencies (especially iron), and probably atherosclerosis and cancer. Likewise, modern hunter gatherer cultures who do not consume wheat or grains in any form are spared these conditions.
Modern wheat is an 18-inch to 2-foot tall strain bred primarily for exceptional yield. It is the combination of three unique genetic codes from three different ancestral grasses, the so-called A, B, and D genomes. The D genome has been the primary recipient of much of the recent genetic manipulations and the source of unique glutens and gliadins that make modern wheat such a nasty product.
Beyond changes in genetic code for gliadin, recall that wheat is also a source of wheat germ agglutinin that is a bowel toxin and inflammatory factor in the bloodstream, amylopectin A that raises blood sugars to high levels and thereby contributes to insulin resistance, phytates that bind minerals (especially iron, zinc, calcium, and magnesium) and prevent absorption, and others. Modern wheat has also been cultivated for higher wheat germ agglutinin and phytate content, as these two components are helpful against pests.
In other words, the deleterious changes introduced into a plant that was toxic to begin with were made to become even more toxic.
The gluten, the sticky substance that gives the dough its elasticity, is the culprit. Wheat has been cultivated and consumed without problems for thousands of years across the world, including in India. It is the modern hybrid varieties bred by Normal Borlaug and his team in the 1950s as part of the Green Revolution that started this problem. The protein structure of modern hybrid wheat is supposed to be very difficult to digest. When the gut is leaky (i.e. our digestion is not at its optimum) the undigested protein leaks into the bloodstream, which then treats it as a toxin, unleashing a wide range of diseases depending on our body type.
Although the incidence of celiac disease has quadrupled since the introduction of these new forms of Gliadin protein, we also know that celiac disease is not unique to modern wheat, but has been described as early as 100 AD and many times since, meaning it likely occurred with consumption of emmer, spelt, kamut, and traditional Triticum aestivum, though the relative frequencies may have varied.
Wheat is known to lower immunity, increase Blood sugar Spikes and Blood Sugar Levels and also is known to cause a leaky gut syndrome but the modern Hybrid wheat is like Poison on Steroids ! Modern Hybrid wheat is modified to increase the Gluten content and the Gluten Genes structure is also changed, resulting in further decrease in Minerals and vitamins and Fibre. Phytates that bind to the minerals present in the wheat Prevent their absorption and the Gluten causes the Intestinal walls to seal themselves as the body finds the Gluten to be an invader or a pathogen while the amino acids and minerals are needed to be absorbed while we eat food which are then prevented from being absorbed into our blood stream. Meanwhile the undigested gluten that gets into our blood stream while absorption is taking place allows through the leaky gut syndrome causes further inflammation.
The early wheat varieties concluded with triticum aestivum, also known as common bread wheat. Today’s wheat is in this form, even though triticum aestivum originally appeared about 1700 BCE. odern Hybrid wheat have 20 to 30 percent less nutrient content than traditional wheat. Nutrients such as zinc, iron, magnesium, manganese, sulfur, phosphorous, and calcium are all affected. Scientists have been unable to decrease wheat’s levels of phytates, which bind to nutrients and make them indigestible to humans. Nutrients otherwise measured in the grains may not be usable because of the phytates.
Fungicides such as propiconazole, tebuconazole and triadimefoan are being used to combat yellow rust in wheat crop. There is evidence from experimental and epidemiological studies to indicate that pesticide exposure may affect the immune system through disturbances of the cytokine balance. Equally, it is now well-established that the immune system plays an important role in the development of several chronic diseases.
See what’s used to process wheat
Many chemicals and other substances are used to mill and process wheat. Here’s a list of the most common ones used:
Diacetyl tartaric acid
Esters of mono and diglycerides
Gluten (extra added)
Sodium stearoyl 2 lactylate
These chemicals create more havoc with our Immune system !
SONA MOTI FROM THE TIME OF MOHENJODARO
A 2,000-year-old desi variety of wheat — conserved at a home for destitutes in Amritsar and offered as ‘prasad’ to benefactors — is touted to bring revolution in wheat-growing. This “climate-smart” wheat variety is presently grown on 800 acres in Jalalabad, and has the capacity to redefine agriculture in the state.
With a Low GI of only 55 as compared to 89 for regular wheat and more Zinc, Proteins, minerals and the only wheat known to contain Folic acid, Sona Moti is the Choice !
Grain Counts Per gram is 44 as compared to 26 for the regular wheat variety clearly points to a grain that is low in Gluten and high in Fibre. Besides Higher in Iron, Mangnesium and other minerals.
Eminent agriculture scientist Prabhakar Rao says two years ago, when he visited a Pingalwara in Amritsar, grains of this wheat variety (low in gluten and glycaemic content and high in folic acid) were offered to him as ‘prasad’. This variety with round seeds is believed to have originated near Mohenjodaro and only a small quantity is being cultivated in Pingalwara as a tradition. About 10 grains of this wheat are offered as prasad by Pingalwara – a tradition started by Bhagat Puran Singh, its founder, says Rao.
It requires almost zero input as it is grown without any pesticide or fertiliser. Amrit Moti Wheat is to the Left.
Ferment your wheat for easier nutrient absorption
Predigested Gluten is the answer to a healthier option even for Amrit Moti.
Traditionally, bread making was supposed to be a really long process. The dough sat fermenting for days together before being baked. This also digested the wheat protein making it even easier for the body to process and absorb. Wheat fermentation also produced phytase, a phytic-acid inhibitor, that aided nutrient absorption better. These days, it’s allowed to sit for a matter of a few hours only. So, whether traditional or modern wheat, ferment your dough. Let it sit overnight and rise slowly. This makes wheat more digestible and more healthful.
BUY AMRIT MOTI WHEAT & FLOUR AT