WHEAT and its harmful effects to our health.
It affects so many unsuspecting people. There have been many well-known voices at different times who have been Town Cryers with the warning: DON’T SLIT THE GRAIN (wheat). Dr. Tilden Robert McHarrison, Dr. John Christopher, Ellen G. White, Jethri Kloss, Julius Gilbert White, Dr. Bernard Jensen, Paul Bragg and many more – only the silent few heard and practised this wisdom. The masses went on their merry way indulging in white is nice, white is light foods – bread, biscuits, cakes, pastries, pasta – you name it, they ate it.
It wasn’t until the start of the second world war, when it became mandatory to health-screen those serving in the forces, when the extent of nutrient deficiency en masse was registered. Many minerals and several key vitamins were involved. At this time the practice of enrichment (replacing a percentage of vitamins and minerals back into the devitalised flour and products made from it) was adopted.
It has been said that wheat protein is indigestible when incomplete. This could be part of the reason so many people today have grain intolerance and many more who have it are unaware of it yet. Everything in nature has its correct balance as part of the chemical interactivity of the whole. So we can assume that wheat is no different and with the removal of the outer coating (the bran) and the inner seed (wheat germ) where the majority of the vitamin and mineral nutrients are, it is rendered chemically imbalanced.
Today, we have an even greater problem as science as added its contribution of GENETIC ENGINEERING whereby wheat grain is bred to have a shelf life, i.e. to be indigestible to the flora and fauna that are part of the natural cycle of decay – in other words, to last forever (there’s money in it). Also because of interfering with the laws of nature, wheat is now higher in opiates which make it very addictive.
Now, apply logic – if it cannot be digested by those bacteria, how do you suppose it can be digested by the bacteria of the digestive process? What do you suppose happens to food that is no longer digestible with doubtful nutrient value? It takes time to work through the veins and arteries of the body in much the same way that waste water and gluey fat take time to work through the drainage system of a house.
Hildergard von Bingen, in the 13th century, prophesied that wheat would become the scourge of humanity, describing cancers and the like, associated with its use.
This applies to other grains, like rice or anything that is refined.
NZ Total Diet Survey in 1991 showed the food group with the highest of number of pesticide residues detected was grains (84.6%). More specifically 96.6% of 90 wheat products contained pesticide residues.
A large proportion of essential vitamins and minerals are removed from the food in the refining process, which creates white flour and sugar. Furthermore, vitamins and minerals are leached from your body’s stores upon consumption of carbohydrates such as white flour and sugar as they are required for their metabolism. Chromium, zinc and folic acid are the main nutrients lost. Gluten clogs the intestinal wall, reducing its ability to absorb nutrients.
When man interferes with the Laws of Nature by hybridizing and genetically engineering foods, there is a price to pay. In wheat the levels of opiates are very high causing these foods to become very addictive.
In nature, the animals which eat grains have a crop as well as a stomach. The crop moistens the grain, dissolving the enzyme inhibitor before it goes to the stomach. We don’t have a crop, but people who eat lots of flour often grow a double chin as if they are trying to grow a crop! YOU WILL NEED TO BECOME AN AVID LABEL READER – look out for flour, wheaten flour, gluten flour, wheaten corn flour, wheat. It is hidden in many things including sausages and liquorish etc. Beware of not replacing it with white rice flour and then creating a new intolerance.
Contributed by Esther Kivi