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Does wheat contribute to ill-health ?


Posted on Tuesday, 4 September, 2012 | Comment icon 34 comments | News tip by: Hilander


Image credit: sxc.hu

 
Dr. William Davis believes modern wheat crops could be contributing to several chronic health conditions.

Dr. Davis contends that the wheat that is grown in modern farms and that makes it in to our everyday diets is the product of genetic research and contains proteins that are contributing to everything from diabetes to depression. Gliadin is the main culprit, a protein that is believed to stimulate appetite and could increase daily consumption by as much as 440 calories.

Davis claims that an increasing number of people are turning away from eating wheat-based products in the hope of improving their health with avocados, olives, olive oil, meats, and vegetables being suggested as more suitable alternatives.

"Modern wheat is a "perfect, chronic poison," according to Dr William Davis, a cardiologist who has published a book all about the world's most popular grain."

  View: Full article |  Source: CBS News

  Discuss: View comments (34)

   


 
Recent comments on this story
Comment icon #25 Posted by rashore on 5 September, 2012, 14:36
Modern wheat does not have gliadin in it because it's a new thing. Gliadin has always been one of the components with gluten. It is in ancient wheat too. How much gliadin and gluten are in a wheat does depend on the class and variety- the most common bread wheats, hard red spring and winter wheats have a higher protein, and more gluten and yep gliadin. Durum- pasta wheat, has less than bread wheats. Einkorn has even less than durum. A nice study of ancient durum wheats and a-Gliadin- A nice paper on gluten sensitivity that discusses gliadin- In 1966 Fred E Pittman and Rodney J Pollitt... [More]
Comment icon #26 Posted by Hasina on 5 September, 2012, 14:48
Everything kills you faster nowadays. Life is fatal. CONSPIRACIES EVERYWHERE MAN.
Comment icon #27 Posted by King Fluffs on 5 September, 2012, 15:17
Them darn arrows... I hate taking swords to the chest.
Comment icon #28 Posted by HollyDolly on 5 September, 2012, 15:47
I try not to eat a lot of bread, sugar,etc. because I'm diabetic. I try to eat more veggies,etc. I do eat some fruit because it's good for you.And I eat fat free dairy,though sometimes I forget about the pint of milk in the fridge and wind up throwing it out. because i didn't drink it. I'm going to order some heirloom seeds which are not GMOs from Baker Creek Farms and grow my own veggies.You can get bread from rice and tapioca in the stores, but they are expensive.I have seen natural grains ground for flour in the stores, but as far as wheat goes, not sure on that score. Seem... [More]
Comment icon #29 Posted by tunepunk on 5 September, 2012, 22:23
How strange. My diet consists mostly of white bread, toast, juice, pizza, beer and milk, at least 5 days a week and I just had a bit of a cold 1 day the last 2 and half years. I rarely eat what people call "healthy" food, and I party quite hard on the and been doing so the last 10 years... how do you explain that? People blame sugars, karbonhydrates, fat, whatever... From my experience, what really matters when it comes to your physical health has less to do with what you put in your mouth but how much.... the body isn't built to handle a royal buffet of everything you ever want ... [More]
Comment icon #30 Posted by Lava_Lady on 6 September, 2012, 6:55
I did not know Coke came in 3 liter bottles.
Comment icon #31 Posted by FurthurBB on 6 September, 2012, 14:36
I was tested for a gluten allergy and was negative. I did turn out to have fructose malabsorption disorder which is not an immune thing.
Comment icon #32 Posted by FurthurBB on 6 September, 2012, 14:38
Unpateurized milk is the main natural source of TB and is a big spreader of toxic E. coli species.
Comment icon #33 Posted by FurthurBB on 6 September, 2012, 14:44
Most cereal grains were genetically modified to produce bigger yields BCE. Gliadin is present in all Triticum grass species and is partcially responsible for wheat's ability to rise during baking. Most modern wheats contain more gliadin than is present in the original species and some contain more than is present in even more modern wheat varieties pre-1930s. Although it is likely more a product of selective breeding than manual addition of genes.
Comment icon #34 Posted by ouija ouija on 6 September, 2012, 15:48
Yeah, we all did that, but you can't do it for ever. At some point it all catches up with you and you find you don't have much choice but to eat more healthily.


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