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The Dangers of Eating Bread (wheat) As A Quick Meal …

The dangers of eating bread as a quick fix to a meal replacement i.e. Good old fashioned cooked & raw foods:

There are THREE inherent DANGERS in the chemistry of WHEAT that make it a CLASSIC DESTROYER OF HEALTH. I call them the DOWNSIDES of WHEAT.

The FIRST: WHEAT contains GLUTEN – a protein that causes inflammation, a systemic process that has harmful effects across all the organ systems in the body including the brain, heart, joints, eyes and digestive tract. As a matter of fact, inflammation does not only precede all degenerative diseases like diabetes, cancer, stroke, glaucoma, arthritis and Parkinson’s disease, but also fuels their insidious progression. A review paper in the New England Journal of Medicine listed 55 DISEASES that can be caused by eating GLUTEN-CONTAINING foods. The diseases include osteoporosis, anemia, cancer, canker sores, fatigue, rheumatoid arthritis and multiple sclerosis. The paper also linked gluten to many psychiatric and neurological diseases including depression, schizophrenia, dementia, nerve damage, epilepsy and autism. The paper concluded that there are 120 or more diseases associated with eating foods that contain gluten. Dr. Joseph A. Murray, MD states that he is surprised how often gluten affects the brain.

The SECOND: WHEAT study by Dr .J. Robert Cade, MD of the University of Florida showed that people with autism and schizophrenia have high level of PEPTIDES in their urine. These PEPTIDES, according to Dr. Cade, come from CASEIN (protein in milk and other dairy products) and GLIADIN and GLUTEN in WHEAT, BARLEY, OATS and RYE.

Another study of 30,000 patients analyzed from 1969 – 2008 reported in the journal of the American Medical Association found that people diagnosed with GLUTEN-SENSITIVITY had a higher risk of death from cancer and heart disease than the normal population.

Worse still, the bulk of wheat being consumed in the country is the AMERICAN HYBRID STRAIN, which has much HIGHER GLUTEN content than the European wheat.

The THIRD: Inherent DANGER in the Chemistry of WHEAT is its High GLYCEMIC Index GI. Glycemic Index is a scale that ranks carbohydrate rich foods by how much they raise blood sugar level compared to low glycemic foods. Wheat has GI of 71 compared to yam and sweet potato with GI of 49 and 54 respectively. Invariably, eating food with high GI like wheat regularly promotes WEIGHT GAIN and makes DIABETES INTRACTABLE. According to Dr. Mark Hyman, MD “WHEAT is a MAJOR contributor to OBESITY, DIABETES, CANCER, DEMENTIA, DEPRESSION and many Modern ills.”

 

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