Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

wheatbelly Latest Blog Posts

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 commerical 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.


104 Comments on Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

  1. so we should just avoid bread all together? this doesn't make sense to me. I shouldn't eat wheat bread, and I shouldn't eat white bread. so what bread can I eat. there is no way people are going to cut bread out completely.

  2. Ana Behibak

    oh, just look at yourself smart guys and at your bodies … you have at least 10, 20 or more kilos of extra baggage and you think you can judge what is healthy? Duh, if you can't avoid eating poison at least don't sell here filth about things you have no knowledge. Wheat is poison.

  3. Kitty Noel

    I have been eating toast in the morning for the last 3 years…better than McDonald's Sausage Biscuit with egg, though. Didn't have a belly then..maybe I'll go back to Mac's. Is quinoa a grain?

  4. Terry Ullmann

    This is an amazing article. A year ago I eliminated wheat from my diet. I lost 30 pounds and with it went that craving for snacks that hits around 4P in the afternoon. I still want a snack but I don't chase the candy bar or cupcake monkey any more. Now I am happy with an apple or a handful of nuts.

  5. Amy Noel

    Although often referred to as a grain, quinoa is actually a seed from the same food family that contains spinach, Swiss chard, and beets. And unlike other cereal grains, quinoa provides us with a complete protein. In other words, its another super food. I eat bread and im not quitting. I learned all about the germ and bran in my nutrition class and look for indications that they are present in the products I buy. Doesn't stop me from buying if they aren't however. Also; From AACC (American Association of Cereal Chemists) definition: "Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis." So is the above article stating that the intact caryopsis has 40 percent less bran and germ than it did when our ancestors ate it?

  6. Susan Thompson

    Bread was designed as filler food for the masses.. it had little nutritional content to begin with. GMO processes then altered the chemical compound of this "food" to the point where it is almost indigestible. Bread of any kind is not your friend. The reason people are against this movement is because cutting out bread (which does make you more hungry) causes you to eat less. Thus, 300 million people who normally eat three large meals a day 365 days a year (how much money is that??) are suddenly cutting their calorie intake in half. They spend less on food. They get healthier. They spend less on healthcare. They get outside more, they spend less time in front of the TV. Bread is a big money maker. Oh, and lets not forget people who do eat bread and get fat. Then they spend tons of money on diet gimmicks, doctor bills, and more food.

  7. Ed Brand

    Shocking info – which begs the question: with all the hue and cry about GMO foods nowadays, how can markets sell grain – and foods made from them – labeled as "Organic Whole Wheat" if it's been genetically modified and/or it's not truly wheat?! Also: if the genetic modification of wheat began decades ago, how did France escape the planting and use of such wheat – and how did American organic farmers not keep planting and selling legacy grains? Organics, despite its current popularity, is not a new movement in America, it's been around in its modern form since the 1920's, 30' and 40's and began to really take off in the 60's, right around when your article says the modification of wheat was taking place.

  8. Van Lynch

    This is BS. Yes too much carbs and refined grains are bad for you. Too much anything is bad for you. Undergroundhealth is the leading purveyor of retarded health advice.

  9. Sandi Ratch

    I'm sure they are working on genetically modifying wheat, but the author is talking Bout hybridizing. In this case still bad, but not the same thing.

  10. Dave Markowitz

    well, not to nit-pick, but:

    "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."

    What world is he seeing where meats are what they used to be? I wanted to, but can't send this to anyone now.

    "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."

    "Meats, eggs, cheese" as healthy replacements? Now I really I can't send this to anyone!

  11. Lyme Bear

    Donna Willoughby The idea is to eat whole foods, which the potato flour and most other flour starches are not. The GF flours and starches simply allow gluten free dieters to partake of some processed foods that a growing number would argue are best avoided. So, if you ate bread, cookies and the like before, just switching to GF versions isn't really the healthiest or the most healing way of eating. As for potatoes, other than sweet/yam types, they are starchy carbs which spike blood sugar and can cause weight gain. Increase high quality fats in the diet (i.e. those not damaged by heat such as cold pressed oils and cultured butter) to replace calories previously ingested as starchy carbs… It takes time to adjust.

  12. Marc Schluper

    You forgot to mention spelt. Spelt has enough gluten to be used in bakery items (if we add a little more yeast).

  13. Has anyone tried Ezekiel bread? it's non-wheat, from sprouted grains…..I tried it and will use it all the time!! the texture takes getting used to – it's not soft like wheat bread – but the taste is really great and it doesn't leave you feeling 'heavy' like wheat bread does…..Look for Ezekial bread in the frozen food case!!! try it!!!!!

  14. Samantha Tucker

    So, i eat ezekiel bread made from sprouted grains. Is it still going to cause these same issues? I have actually felt better since I started eating the ezekiel bread.

  15. Wheat is not poison. If it were then I and most of my animals would be dead right now or sick and I am an athlete and have not been sick in years. If you cut out the things made with wheat, like cookies, cake, candybars, sauces, etc you are going to lose weight!!! I prefer to eat whole grains with a mixture of wheat, oats, seeds, etc. This is a healthier choice than refined, bleached white flour that has to have nutrients added back into it. Also, most breads sold in supermarkets contain high fructose corn syrup and sugars and some even have wood pulp added. So wheat is not evil or poisonous, but cutting back on refined foods will make you healthier over time.

  16. Steph Corby

    It amazes me how many people commented below that did not read (or understand??) the article. It is not stating that the bread our ancestors ate was poison, it is not stating that taking one bite (or one loaf for that matter) will knock you over dead.

    The author is simply trying to educate us on the CHANGES the industry has made to wheat in the last couple of decades, and that the bread we eat today (well, that most eat – I have celiac) is NOT the same as that which our parents/grandparents ate.

    It takes YEARS for some of the genetic modifications to make a noticable effect on your body, which is why so many companies have gotten away with it and the FDA has declared it as "safe".

    For those who did read the article and insist on citing it as "conspiratory" without doing further research, well – your cognitive dissonance will one day come back to haunt you.

  17. plus, you really shouldn't completely buy into the lies… the ones like 'whole wheat is healthy! Never mind STUDIES! pffft, what do geeks in lab coats know, anyway?' and 'meat and eggs are bad for you!' granted factory farm meat is…. but free range grass fed beef, lamb, etc meat is. Salmon is meat, sure, it's 'fish' meat, but still meat, but go for the ocean caught to get the benefits, the farm raised is crap. And the farther N it's caught, the better.

  18. Carole Marchelsea

    I read about this problem with wheat about 12 years ago and don't consume much of it anyway. I hate whole wheat pasta (it tastes like glue) so no love lost. I also read that the new wheat of today is a hybrid from many different strains and contains a lot more sugar than the wheat of 50 years ago. The high sugar content causes acid in the body and thus inflammation, so no wheat for me. I really don't like what they've done to it and from reading this article it's more harmful than good. There are much healthier things to eat anyway like oatmeal and flax and seeds and nuts that don't contain the high sugar content and haven't been mucked around with by hybridization. Thanks for the illuminating article.

  19. Carole Marchelsea

    It's not an oil based economy anymore, it's a Big Pharmaceutical economy to the tune of 40 to 400 billion dollars a year. And you are so right, all the crap the F.D.A. allows on the shelves makes people fat and lazy and obese and then they run to the doctor for a prescription and the doctors are paid very handsomely by Big Pharma every time they write a prescription. You hit the nail right on the head.

  20. Far as I know, the wheat that would be "okay" would be what is now called Spelt. Though I personally try to limit my starch intake, in general, and avoid grains, in specific.

  21. Michael R Roeser

    I agree. There is a lot of information in this article to "digest" Pun intended and folks need to slow down and read it. Healthy eating is simple really. Don't by processed foods, grow your own. If you can't find a good supplement, exercise, drink lots of GOOD water, and hope for the best.

  22. Sharon Maxwell

    I was allergy tested and showed a red sensitivity to gluten. It was explained to me that modern wheat was not good for the intestines and caused inflation. The explanation was not as informative as this article. Thank you Underground Health.

  23. Lucille Stanziale

    I went gluten-free a month ago. however, most gluten-free cereals ,breads, and other items are high in salt. What can I do about that? At least shredded wheat had no added salt or sugar.

  24. Moirraine Campbell

    GMO wheat is what they are describing. Hectares of land where poisonous chemicals are routinely sprayed on the wheat – it barely survives and most farmers would not do such a horror to their own land but there are some who are mega producers in our nation and you're allowing them to poison you.
    .
    I am sicker than most of you, but I SEE the abuses of the chemical companies who sell you gas at lower prices to stop what would have been riots across the land with the government shutdown and the EBT debacle – showing that every single store you know about has just one single day's worth of food and you are clueless and bereft of thought about what you put into your bodies or what would happen if there was no food for weeks. I think some of you would be horrors on the rest. I believe others would share and then share some more. You choose who you are people.

  25. What about Organic wheat? At least its not GM or irradiated… but is it also a different strain that is unsafe? I try to buy whole grains of ancient strain where I know the origin, but not always possible. Kamut is a good whole grain alternative and makes lovely bread. Any other thoughts about organic grains??

  26. Raquel Picasso

    Ali H. ElMokdad , maybe this is why there is such a high % of dementia in these countries ?!!…not trying to insult anybody, honestly putting things in perspective, this is an honest question. Their religion is only a escape for the dementia to show up !

  27. I've given up wheat products recently and here is what disappeared in my life with it: acid indigestion, bloating, gas, swollen joints, face breakouts, fuzzy mind, weight and thinning hair. I hope all of you will also give it up. Just don't eat it and do not feed it to your animals. Bad results.

  28. Broadus-Muskauski Deborah

    I did, but then I don't like bread (and am gluten intolerant). I don't like the texture, the nasty lump it creates in my mouth when chewed, and the way it smothers the taste of any meat used as a sandwich. Frankly, I don't understand how anyone can eat that mess.

  29. Crystal Plew

    I am wondering the same thing. I only eat sprouted wheat or non-gmo / organic products. Wondering if this still applies to those as well.

  30. A cardiologist who is also an expert on wheat? These two disciplines do not necessarily go together, they require totally different fields of education. Where does he work and what are his degrees? EVERY single crop that farmers grow today is a hybrid, which does not necessarily make it a harmful GMO. People need reliable information, not just anything that's produced to further a cause. You can make a case for anything we eat as being harmful to somebody on the planet.

  31. Robyn Hively

    I totally agree with you, Dave, and was thinking the same thing…if he thinks meat, cheese and eggs are good for you, that kind of invalidates the whole thing for me.

  32. Why doesn't ANYBODY research and publish the ill-effects of SOYBEANS and their derivatives that are in practically ALL our processed foods. Read the labels.
    Soybeans are POISONOUS. Not even a deer will eat them. They have few "natural" enemies which make them "profitable" to grow.
    They contain plant "hormones" that mimic and interfere with the human body's endocrine system that controls EVERY organ and function. ALL of our major "diseases" – diabetes, obesity, heart disease, liver disease, arthritis, kidney failure, etc. – are principally malfunctions of that system.

  33. Sarah Johnson

    A friend posted this article on FB. If this article piques your interest, please do watch a documentary called Hungry for Change. I saw it on Netflix. It highlights wheat as well as corn-derived substances in foods. Several formerly obese people — now fit and muscular — discuss how they lost substantial weight through first understanding and then eliminating processed foods. This article was very good and addresses the addictive qualities of foodlike substances. Wheat is not your friend although many believe it is good for you.

  34. John Balmer, you are so right! Read the book called: Salt, Sugar, Fat by Michael Moss and you will see this stuff going on. Movies you could watch too are: Food Inc., Food Matters, Hungry for Change and Tapped. There are a lot more but have you even considered the chemicals that are out there which are also hurting the nation, making us, think that they are healthy to use. Try Bleach for instant, has any one ever pulled the MSDS = Material Safety Data Sheet, on Bleach, on the medical part of it, it states: Lung Disease and I don't know what this means except for Cancer is a disease that happens to the lungs. I've never heard of "Lung Disease" before. Book called: "Green Goes With Everything" by Sloan Barnett, this is a good book too regarding our chemicals. We need to be consumers that are educated on all this stuff and make your choices according to what you want for your own health and for your "Precious" Family's Health! Just Research some of this and start to ask those hard questions of Manufacturers and Corporations! I'm not going to be Naive, any more!

  35. There are good meat, cheese and eggs out there but you won't find them in the grocery store. Its just like everything else that being mass produced – stay away from it – but this is something that virtually no one knows about. They think wheat is good for you and it hasn't changed lately. What this article doesn't say is who changed it and why?

  36. I agree with you here Michael, it is really simple, eat foods from the ground/garden, not processed foods – canned, boxed or jarred. You have real whole food nutrition or you have synthetic nutrition made from the labs – your choice. I'm a Master Gardener and believe that everyone should grow their own food and turn those yards into vegetable/herb gardens with flowers too. Now, a question for you, explain "Good Water"! If you watched the movie called "Tapped", you will know that it's hard to come by "Good Water" any more. You don't want chlorinated water which is in most city & town waters, you don't want paid bottle water because you really don't know what you are getting – they aren't regulated at all, then your own home water could possibly have lead in it – if you have copper pipes in your home then the solder happens to have lead in it. Before 1970, it has 95% lead and 5% tin, after 1970, it has 5% lead and 95% tin, in homes build during these times but we all have lead in our water unless your water filter – takes the lead out. Please check on this! I got this information from a plumber in my area and he confirmed it.

  37. Sim Plicity

    I completely agree… I had thought to reintroduce grains back into my diet a few months ago, and within days I had crippling pain in all my joints (I'm 42), it was really unbelievable. Stopped them, and presto, I can handle my 2x a week HIIT workouts again and live an active life!

  38. Krista Gallagher

    The author should have clarified here: Meat, eggs and cheese that come from animals raised organically and on pasture. Raw milk from grass-fed cows (if you can tolerate it), eggs from pastured-hens, and grass-fed meats are all traditional and extremely nourishing foods and great alternatives to grains.

  39. Judy Frost Hockey

    Interesting about the opiate quality of the wheat now, I find the more I eat it the more want , now I know why.

  40. Judy Frost Hockey

    Meat, fish,cheese, eggs, get them free range, grass fed, organic, just as nature intended, put on this earth for our use in moderation.

  41. The book "Wheat Belly" explains this … and stated that the man who developed this high yield producing wheat received a NOBEL PEACE PRIZE!!! But it wasn't until YEARS later they tested the wheat and found that it was unhealthy and had no nutritional value…..he was praised to have contributed to stopping world hunger…….but instead was contributing to creating a food that was seriously UNHEALTHY!!

  42. Practically everybody eats bread everyday , makes me wonder how long childre born today are going to live , (not even considering radiation poisoning from Fukishima)

  43. I went gluten free due to a thyroid issue–dropped 2 pants sizes the first two weeks and now have dropped 60 pounds since April. Though I have cheated on the diet–and the weight just came out of nowhere. Wheat really does make us all fat. Thanksigiving–sooo hard to not eat the wheat ppl put it in everything.

  44. I can't take any health article that promotes eating meat seriously. Obviously white wheat flour will gunk up your body. I mean, it's an interesting view (that even whole wheat might be bad for you), but eliminating wheat while eating meat is like treating your acne while ignoring you cancer. This fallacy present in the article makes me doubt its content, the author, and his/her agenda.

  45. meat, eggs, cheese ARE good for you if you get them from the proper source. Grass fed / free range meats, cage free Omega 3 eggs, and grass fed cheese products (in moderation) are very healthy fats that your body needs. These are BAD things for you when you get them from the improper sources, as well as mixing them with inflammatory foods such as wheat on a daily basis.

  46. Dave Markowitz

    Grass-fed, organic, humanely raised / butchered; still, this means a sentient life form has to die for me to have a few moments of gustatory pleasure? Or to get certain nutrients that someone else says I need?

    I'm organic vegan, mostly raw and get all the nutrients I need from plants. How can that be if some people say I need certain nutrients not found in plants?

    1. Results speak louder than someone else's studies: I'm the healthiest 50 year old I know,; I have zero health issues and have only taken one Rx in the last 12 years, two in the last 18. I sleep easily and immediately and always have energy. I can eat one or 4 meals a day and still feel great.

    2. Who were these people doing the studies that say I need X, Y, or Z? Can we be sure they have no bias? Who did they study? Alaskans who thrive on mostly fat? Or South Americans, or what? There are numerous studies showing both sides to be best. How can that be?

    A lot of you seem to only argue the alleged health benefits of eating meat and dairy, which I've just disproved to be true for myself. I have no idea what works for you nor will I tell you what to eat. But I do wonder about the objectification of some animals as food and others as pets. Why stop at eating cows? Why not dogs and cats? Oh, that would be insane, right? Well some people do eat these animals and we (Americans) call them savages. Personally, I see no difference.

  47. Dave Markowitz I'm not discounting your eating lifestyle – I know and support many people with your lifestyle and yes it works for a lot of people. I didn't say those "meat/egg" products were necessities for survival, I just said they are good for you when attained from proper origin and when not combined with modern engineered grain products. I was commenting on the notion of a few people on here, including yourself, who said that those products aren't "healthy", when in fact, they are very healthy when used correctly, whether an individual chooses to consume them or not.

  48. Lisa Rymer … do your research before you believe everything you read here. We will have to produce more food in the next 50 years than has been produced in the last 10,000 years to feed and exploding population and a developing world. There are several unfounded statements lacking scientific collaboration. I prefer to listen to science.

  49. JD Lemon

    As someone who has crohns' with a severe wheat intolerance (who also likes to see and judge evidence for myself) it's a shame this article does not credit or reference any studies/research to demonstrate the evidence it says exists.

  50. Tom Charters

    If you can eliminate processed food from your diet, your health and weight will improve dramatically, this has been known for years yet covered up by the government in exchange for political contributions.

  51. Jeff Andrey I spent three years dealing with folks who have the best intentions, believe in what they are doing, but lack the objective facts to support their beliefs. Don't even get me started with the snake oil salesmen. Some of the biggest selling products on the market are nothing more than common over the counter vitamins that come with wild unsupported claims.

  52. Kimatni D Rawlins

    I was about to write the same until I crossed your comments Dave. It's very hard to honor this report when the author says fattening and omega 6 (inflammatory) oils, eggs, cheese, and meat are healthy. Cheese for one, is one of the most toxic non-foods man every engineered. Dairy? I don't have to go there. Every health advocate knows the top 10 negative affects of animal milk or humans beginning with the loss of calcium since dairy is acidic and lowers pH. Meat does the same no matter the source and inspires sickness such as heart disease and diabetes. We all need to eat clean foods that grow from trees, plants and seeds and not birthed from wombs. Trust me, I'll eat wheat anytime over food that rots the second the sentient being is inhumanely murdered.

  53. Pingback: Preparing Spelt Bread the Traditional Way in Maastricht | Naturally Global

  54. Pingback: ENC: It was wheat after all…not just gluten. Dr. Davis calls it a perfect, chronic poison | The World According to Brother Ian

  55. Pingback: Bleached White Flour is worse then you thought: know about alloxan

Leave a Comment