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!

Is it the gluten or is it the glyphosate?

New evidence points to glyphosate, the active ingredient in Roundup, as the culprit in the rise of gluten intolerance, celiac disease and irritable bowel syndrome. A study just published in the Journal of Interdisciplinary Toxicology (Vol. 6(4): 159–184 ) by Anthony Samsel and Stephanie Seneff explains how the nearly ubiquitous use of glyphosate as a crop desiccant is entering our food chain and making us ill.

http://www.examiner.com/article/is-it-the-gluten-or-is-it-the-glyphosate

Pre-harvest application of glyphosate to wheat and barley as a desiccant was suggested as early as 1980 and its use as a drying agent 7-10 days before harvest has since become routine. It is now used on all grain crops, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets. According to the Pulse Growers Association in Canada (legume growers), “Desiccants are used worldwide by growers who are producing crops that require 'drying down' to create uniformity of plant material at harvest. These products may also assist in pre-harvest weed control. In Canada, products such as diquat (Reglone) and glyphosate (Roundup) have been used as desiccants in pulse crops in the past, and there are new products on the way. ”
The percentage of the total acreage of wheat in the US treated with glyphosate in 1998 and 2012 is shown in Table 1 (slide show).
Samsel & Seneff state that in 2004 glyphosate was used to treat 13% of the wheat in the UK and by 2006, 94% of UK growers used glyphosate on 40% of cereal and 80% of oilseed crops for weed control or harvest management. According to a 2012 report on glyphosate residues in food in the UK, residues as high as 1.1 parts per million [ppm] were detected in whole wheat flour. Lesser residues were detected in a wide range of breads. Residues of 0.6 ppm were found in dried lentils and peas, 2.7 ppm in dried beans, and 11 ppm in dried chickpeas.
Despite multiple letters and documents submitted in protest, just last July the EPA raised the maximum allowable residues of glyphosate in our food, most likely to accommodate levels already present. Allowed levels for various crops where desiccants are routinely used are shown in Table 2 (slide show).

In 2009 Gasnier et al. published an article in the journal Toxicology citing evidence that glyphosate-based herbicides are endocrine disruptors in human cells. They reported toxic effects to liver cells “at 5 ppm, and the first endocrine disrupting actions at 0.5 ppm.”

Samsel & Seneff have meticulously researched the known (published) effects of glyphosate along with the known (published) pathologies associated with celiac disease, gluten intolerance and irritable bowel syndrome. They have identified chemical and biological pathways where glyphosate can be the cause. These are: disruption of the gut bacteria; breakdown in the junctions of the intestinal wall; depletion of vital minerals, vitamins and nutrients; and impairment of cytochrome enzymes that aid the liver in detoxifying environmental toxins, thus multiplying the deleterious effect of other environmental toxins to which we are exposed in increasing amounts.

The increase in the amount of glyphosate applied to wheat correlates with the rise of celiac disease, peritonitis, and deaths due to intestinal infection (see slide show). Samsel and Seneff argue that the increases in these diseases not only have an environmental factor, but not all patient's symptoms are alleviated by eliminating gluten from the diet, which points to another cause.
Data sources:
glyphosate applications to wheat: USDA: National Agricultural Statistics Service
Hospital discharge data: CDC: 1991-2005 2006-2010
Mortality data: CDC mortality database

Six signs you are gluten intolerant – and don’t even know it

May 1, 2013 at 11:39 am

by Dr. Amy Myers
More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed.
It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?

Six common symptoms of gluten intolerance

(1) Gastrointestinal (GI), stomach, and digestive problems. These can include one or more of the following: gas, bloating, queasiness, abdominal cramping, constipation, diarrhea, or an alternating combination of both – IBS (Irritable Bowel Syndrome).

(2) Headaches and/or migraines.

(3) Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, lupus, psoriasis, scleroderma or multiple sclerosis.

(4) Emotional issues involving chronic irritability and sudden, irrational, mood shifts.

(5) Neurological issues. This may include dizziness, difficulty balancing, and peripheral neuropathy affecting nerves outside the central nervous system and resulting in pain, weakness, tingling or numbness in the extremities.

(6) Fatigue, brain fog, or feeling tired after eating a meal that contains gluten.

Most of these symptoms are common to other health issues and diseases. That’s why identifying symptoms alone and trying to tie them to gluten intolerance is difficult.

Am I Gluten Intolerant?

The best way to determine if you are indeed gluten intolerant is to go on a gluten-free diet for 60 days. If you feel you can’t or won’t, that may already indicate you’re addicted to gluten. We are often addicted to things we’re allergic to.
That gluten-free diet would include wheat, rye, barley, spelt, kamut, oats, and triticale which are grains with gluten. Quinoa, buckwheat, and sorghum grains are gluten-free. So is rice.

How to treat gluten intolerance?

Eliminating gluten 100% from your diet means 100%. Even trace amounts of gluten from cross contamination or medications or supplements can be enough to cause an immune reaction in your body.
The 80/20 rule or “we don’t eat it in our house, just when we eat out” is a complete misconception. An article published in 2001 states that for those with celiac disease or gluten sensitivity eating gluten just once a month increased the relative risk of death by 600%.
-OR-
Seek out a local homeopathic doctor or integrative medicine specialist who can test you and your family for gluten intolerance.
Source: Mind Body Green

More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed.

It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?

If you have any of the following symptoms it could be a sign that you have gluten intolerance:

more info - http://eatlocalgrown.com/article/11266-wheat-gluten-the-culprit-for-so-many-ills.html?c=cure