WHAT'S WRONG WITH WHEAT?
The health havoc that wheat causes is concerning and real but unfortunately very much denied or swept under the carpet.
Grains and wheat had a significant social and evolutionary impact. The bread culture of northern Europe goes 20.000 years back and the one of the Mayans and Aboriginal cultures traces even 650.000 years back. What has happened to the wheat grain?
Since the 1920ties the wheat grain became more refined by having the bran and germ taken out and replaced with synthetic vitamins and minerals. Food preparation techniques changed due to convenience. We stopped fermenting or soaking the wheat grain. The agricultural industry started to grow so much of it that we began to consume more quantities of wheat. Today it is in 75% of packaged foods. Wheat is also used as a preservative, additive, flavor, filler, starch, binder and it is an excipient in medication and our vitamins and minerals. It is also in our personal care products and cosmetics. We are exposed to it continually.
Where did it all start?
Wheat has been hybridised and the number one contributing factor is our agricultural practices. We can spray 10 chemicals on the wheat from before its sown to the collection in the silo. However, the most detrimental agricultural practice that degenerates the wheat the most is the dying process a few weeks before harvest, using the chemical glyphosate, the active ingredient in Roundup. This chemical is best known as being sprayed on to our genetically modified foods such as canola, cotton, sorghum, oats, wheat, rye, chickpeas, black beans and soy. Glyphosate evolved from a chelating agent to a herbicide, changed to an anti-parasitic and anti-microbial patent and since 2010 it is a biocide.
What does Glyphosate destroy your physiology?
This means that when glyphosate is sprayed on our food crops of plants, it kills the soil ecology, particularly the microorganisms in the soil. Once the glyphosate is on our food it unfortunately has the same detrimental impact by destroying our gut ecology. Our microbiome and all its related functions such as the digestion of our food, production of aromatic amino acids which are precursors for our 30 neuro-transmitters (e.g. serotonin, GABA or dopamine), vital nutrients such as folate and hormones. As a consequence, our immunity, neurology and microbiome become compromised.
The fact that wheat has been so hybridised over the last decades and the increased use of glyphosate are the number one reason why we see a sky rocketing increase in non-celiac gluten sensitivity, wheat allergy, celiac disease, fructose-malabsorption, gut disorders, IBS, neurological disorders, Parkinson, autism, depression, anxiety and dementia as well as autoimmune diseases related to gluten since the year 2000. 1, 2, 3, 4, 5, 6, 7, 8
Glyphosate is not the only contributor but has a large impact as we destroy our soils, the nutrition of our food and gut microbiome. As we do so, it makes us more vulnerable to additional stress, chemicals and pesticides, challenging our bodies, having a knock-on effect.
The thee problematic proteins in wheat
The three problematic proteins in wheat include gluten, amylase trypsin inhibitor and wheat germ agglutinin. The amylase trypsin inhibitor and as well as the wheat germ agglutinin can also cause havoc to someone’s health regardless if someone is sensitive to gluten or not.
Amylase trypsin inhibitors can cause an inflammatory response in the GI tract by stimulating immune cells. Gut inflammation contributes to intestinal permeability, which means that the tight junctions between the cells in the gut wall are loosened, so that more than just nutrients pass into the bloodstream. The compromised border control system in the gut is very often referred to as leaky gut.
Gluten accelerates this process through the release of zonulin. A protein the independently loosens the junctions between the gut cells letting other proteins, bacteria, parasites, viruses, dust molecules and much more pass into the bloodstream.
Wheat germ agglutinin also is an inflammatory immune disrupting protein found in wheat that additionally disrupts the natural immune barrier in the gut, increasing its permeability of things that do not belong into the blood.
What can you do about it?
Be conscious of your food sources. Purchase the majority of your food organic or chemical and pesticide free from local farmers markets or food coops. Get an organic vegetable box delivered to your door. It is imperative to find out where the food you eat comes from. That way you can ensure that the glyphosate content is low to nil.
If you think that wheat is a problem for you avoid it for 6 weeks to see if it makes a difference to your health. If it does not make a big difference take it a step further and avoid all gluten sources for 6 weeks, including wheat, spelt, rye, barley, oats and kamut. If you think you cannot live without wheat, the only one I would recommend sourcing to make your own sourdough is organic emmer wheat.
It is also crucial to get back into the kitchen and start cooking your meals from scratch again. The solution is simple. Avoiding processed foods and eating real food. It really comes down to taking responsibility of your health and choosing, if you want to walk through life by feeling your best.
If you are looking for a gluten free bread alternative that is not full of nasties, enjoy making my almond and seed loaf below. It is high in protein, fiber, and very delicious.
If you want to try my Almond & Seed Loaf as a healthy wheat alternative click here.
A documentary on “WHAT’S WITH WHEAT” that is a MUST SEE by Cindy O’Meara: can be accessed here.