FRANKENGRAIN Is EVERYWHERE And It’s Much Worse Than Table Sugar

June 10, 2015News

http://sciencevibe.com/2015/06/10/is-frankengrain-really-worse-than-table-sugar-is-modern-wheat-super-bad-for-you/ 

Is Modern Wheat “Super” Bad For You? In his new book “Wheat Belly,” preventative cardiologist William Davis, MD, argues that the world’s most popular grain, found in everything from lager to licorice to lunch meat, is destructive to weight loss – and overall health reports Life Extension Daily News.

“This isn’t your great grandmother’s wheat – or waistline – we’re talking about. Amounts of wheat’s destructive compounds have increased over the past 50 years as the grain has been hybridized and crossbred to be resistant to drought and fungi, produce higher yields per acre, result in better baking consistency, and cost less to produce. Not surprisingly, the increase in wheat in the American diet parallels obesity rates that have nearly tripled since 1960.” 

It’s this selective breeding that has created the term “Frankengrain.” which is loaded with amylopectin A (a starch unique to wheat) and according to Dr. Davis is “worse than table sugar!” The reason is it boosts blood sugar dramatically and stimulates appetite. Lot of scientists dispute this notion however, but the controversy continues.

The Huffington Post, has also reported that modern wheat may look like old wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more. Dwarf wheat, the product of genetic manipulation and hybridization has created short, stubby, hardy, high-yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
According to some, Wheat — and Gluten — Trigger Weight Gain, Prediabetes, Diabetes and More because:

1. It contains a Super Starch — amylopectin A that is super fattening.
2. It contains a form of Super Gluten that is super-inflammatory.
3. It contains forms of a Super Drug that is super-addictive and makes you crave and eat more.

So who created this stuff? Was it Norman Ernest Borlaug?  He was an American biologist, humanitarian and Nobel laureate who has been called “the father of the Green Revolution” who engineered this modern wheat – and won the Nobel Prize — developed strains to feed millions of starving around the world. Borlaug’s new semi-dwarf, disease-resistant varieties, called Pitic 62 and Penjamo 62, changed the potential yield of spring wheat dramatically in Mexico where he was brought in to boost production. By 1963, 95% of Mexico’s wheat crops used the semi-dwarf varieties developed by Borlaug. That year, the harvest was six times larger than in 1944, the year Borlaug arrived in Mexico. Mexico had become fully self-sufficient in wheat production, and a net exporter of wheat.

Is he the father of “Frankengrain?”
The scientific jury is still out on this one!