What Is The Harm Of Wheat?

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1 What is the harm of Wheat?2 So what should we do?

What is the harm of Wheat. The grain that was consumed by our ancestors for millennia, without any visible harm to health. What has changed? Why is this cereal no longer the “head” of everything and can significantly worsen our health.

Many of you already know that I try to avoid Gluten. And no, this protein is contained not only in Wheat, but also in other cereals that are traditional for the Russian table.

I receive many messages with questions about Wheat and bread. Why did our ancestors eat wheat bread and not suffer from any diseases related to Gluten; why since ancient times bread was considered the “head” of everything and what, in fact, has changed now.

Everything has changed! And at the same time, Wheat itself has turned from the king of the table and the most important food product of the Russian people into a real poison. Well, and how and why this happened, I will tell you in this post.

What is the harm of Wheat?

We have been consuming this cereal for over the course of 1000 years. Our ancestors were relatively healthy (especially if compared with us). They did not suffer from diseases of the cardiovascular system, autoimmune diseases and metabolic diseases. All these diseases appeared in our world relatively recently.

So what has changed? The answer is simple: Wheat has changed. This is no longer the same grain from which even our great-grandmothers baked bread. And it is precisely in this change that the answer to the question “how and why Wheat is harmful” lies:

The species has changed

Our ancestors consumed wheat varieties Emmer, Einkorn, Khorasan. Nowadays, almost 90% of the wheat grown is high-yield wheat “dwarf”.

And how did this special variety appear? Of course, not without human hands. Through crossbreeding and genetic mutations in the late 60s. What was the reason for needing a new wheat variety? Money and economy. On the same field, you can now sow and get 3 times more yield than from the usual traditional type of grain.

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But the fact that this so-called Wheat is a very distant relative of the grain that our ancestors consumed, few people care about. In our time, the main thing is income.

It is one of the highest-yield crops, on which toxic pesticides are used

And, consequently, unlike real Wheat, the dwarf is unable to survive in nature. This modified grain needs a huge amount of all kinds of chemical fertilizers and nitrate pesticides.

This is one of the many reasons why I am against GMOs. Whatever new varieties we invent, with huge resistance to insects and diseases, nature ALWAYS evolves and there appear super insects and super diseases that require even stronger toxic chemicals to destroy them.

It is processed differently

Previously, Wheat was ground in special mills and the final product contained all parts of the wheat in natural, natural proportions. Now, however, special steel roller mills are used, which separate the grain into the germ and bran, completely changing their original ratio in the final product.

Refined flour causes a sharp spike in blood sugar, which over time leads to problems with Insulin.

And overly enriched and so popular among the population, whole wheat flour contains up to 50% more bran than in its natural form. Bran overloads our intestines and also contains many antinutrients, which hinder the absorption of minerals. It is not surprising that nowadays so many people suffer from mineral deficiency and, for example, osteoporosis.

Have you noticed that even insects do not infest your wheat flour? Yes, because this so-called flour has no nutritional value for them. They do not want to eat it.

Another problem is that flour can be in a warehouse and in a store for more than one month before you buy it and start using it. And if it is whole wheat flour, then it contains the germ, which contains very delicate polyunsaturated fats prone to oxidation. And any unstable oxidized fat is a road to chronic inflammation and disease.

Preparation for consumption

Our ancestors never consumed grains and Wheat just like that, without special preparation. They always soaked it, sprouted it or fermented , which naturally reduced the amount of antinutrients (Phytic acid and Lectins, inhibitors of digestive enzymes) and improved its digestibility.

Our ancestors used only natural slow-rising yeast, which further partially digested the wheat proteins, which further improved its digestibility by our body. And us? Yeast from a packet that raises the dough in an hour? What are these synthetic yeasts capable of digesting in such a short time? No-th-ing!

Contains Gluten toxic to our body

One of the most toxic proteins of Gluten, which is to blame for problems related to our health — Glia -A9 is found in huge quantities in modern Wheat. And it was almost absent in the grain that our ancestors consumed. Modern dwarf Wheat triggers autoimmune reactions in our intestines, leading to Gluten Sensitivity and subsequently to Gluten Intolerance.

Provokes chronic inflammation

Lectins contained in the Wheat that we consume trigger reactions of chronic inflammation, one of the main causes of serious chronic diseases.

Raises blood sugar levels faster than sugar

And this is regardless of whether it is whole grain or refined flour. Many people give up sugar because they know what a destructive effect it has on our health, but few think about the fact that modern Wheat is not a bit behind the “white death.”

Large companies push us to consume Wheat

Just as they force us to consume hormone-disrupting soy and soy products, which are crammed in everywhere possible and unnecessary, and high-fructose syrup, which is substituted for sugar, but possesses all the deadly properties of pure Fructose.

For what purpose does this propaganda happen? For profit! No one even thinks about our health and the consequences that the consumption of these products brings.

So what should we do?

My opinion You already basically know. I try to avoid wheat flour, whether refined or whole grain.

The organization of Weston Price, many of whose postulates I follow, notes that there were cultures and peoples who ate a lot of wheat and did not suffer from the diseases we suffer from today. But they also did not eat dwarf wheat without preliminary processing and did not bake it with quick yeast.

Our world is changing. Products are changing. What was once considered the food of the gods, we humans have turned into poison with our own hands.

Therefore I advise everyone to give up modern Wheat. Especially this applies to people with chronic and autoimmune diseases, since this grain provokes chronic inflammation and an immune response.

Instead of it, there is a huge number of more harmless grains, from which you can grind fresh flour yourself. I like oatmeal, green buckwheat, white rice. But my favorite choice remains, of course, Coconut flour, for its nutritional value and absence of antinutrients.

But, if you still cannot or for some reason do not want to completely give up Wheat, then, please, follow simple rules for minimizing its negative effects on your health:

find where you can buy ancient varieties of wheat, preferably not yet ground, such as Khorasan, Einkorn, Emmer
sprout them, dry them, and then grind them yourself in a coffee grinder
ferment them and bake only with slow natural yeast

Yes, it is a lot of work, but is your health not worth it?

Wheat and products made from it are insanely popular. And there is a reason for this: the cheapness of its production and the benefit for producers.

Wheat, like sugar, is the drug of the 21st century, which for some reason no one prohibits from use, although they destroy our health and cause addiction.

Modern wheat carries no nutritional dietary load, but only overloads our body with harmful substances and particles. And giving it up will be another step toward complete nutrition and optimal health.

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