Three Hidden Ways GMO Wheat, GMO Soy, GMO Corn & Pasteurized Dairy Roasted Raw Nuts… Makes You “Fat & Diseased”… (As Opposed to Ancient Grains)…

Inspired by Dr. Hyman MD
Last Updated January 25, 2013 Articles, UltraWellness Library 177 Comments

Remove white menace foods
(“GMO Whole Wheat & “All purpose-less) flour” all things made from it in SAD diet.

“Refining” removes up to 50 % of materials to support the brain (particularly prefrontal) thereby doubling the calories onlt of value for fat storage…

Gluten-free is “hot” these days.
There are books and websites, restaurants with gluten-free menu & grocery stores with hundreds of new gluten-free food products on the shelf. 

Is this a fad, or a reflection of response to a real problem?

Yes, gluten is a real problem. 
But the problem is not just gluten. 

In fact, there are “three major hidden reasons” that GMO WHEAT products…

Not just gluten (along with sugar in all its forms) is the major contributor to obesity, diabetes, heart disease, cancer, dementia,
depression and so many other modern ills.

This is why there are now 30% more obese than undernourished in the world
& why globally chronic lifestyle …

& dietary driven disease kills more than twice as many people as infectious disease. 

These non-communicable chronic diseases will cost our global economy $47 trillion over the next 20 years.

Sadly, this “tsunami” of chronic illness is increasingly caused by eating our BELOVED diet staple, bread, the staff of life (NO LONGER)…

& all the GMO WHEAT products hidden in everything from soups to vodka to lipstick to envelope adhesive.

The biggest problem is GMO wheat…
The major source of gluten in our diet. 
But GMO wheat weaves it misery through many mechanisms,
Not just the gluten!   

The history of GMO wheat parallels the history of chronic disease and obesity across the world. 

Supermarkets today contain walls of GMO Wheat, GMO Corn & GMO Soy…
DISGUISED in literally “hundreds of thousands of different food”

like products, or Frankenfoods. 

EACH American now consumes about 55 pounds of GMO wheat flour (WHITE & WHOLE WHEAT) every year.

It is not just the EXCESS amount …

BUT also the “HIDDEN” components of GMO Wheat that drive weight gain and disease. 
This is not the wheat your great-grandmother (ANCIENT GRAINS) used to bake her bread. 
It is FrankenWheat –
a “scientifically engineered” food product developed in the last 50 years.


How GMO Wheat (and Gluten) Triggers Weight Gain, Prediabetes, Diabetes and More

This new modern GMO Wheat ‘MAY LOOK LIKE” wheat…
But it is “different in three important ways”
that all drive obesity, diabetes, heart disease, cancer, dementia and more.
. It contains a SUPER STARCH – amylopectin A that is super fattening.
. It contains a form of SUPER GLUTEN​…that is super-inflammatory​​​
. It contains forms of a SUPER DRUG that is super-addictive and makes you crave and eat more.


The Bible says, “Give us this day our daily bread”. 
Eating bread is nearly a religious commandment.
But the Einkorn, heirloom,
Biblical wheat of our ancestors is something modern humans never eat.

Instead, we eat “dwarf wheat”,
the product of “genetic manipulation”
& “hybridization” that created short, stubby, hardy,

HIGH YIELDING GMO Wheat plants with “MJCH HIGHER” amounts of STARCH

& many “more chromosomes” CODING for all sorts of new odd proteins. 

The man who engineered this modern wheat won the “Nobel Prize”
– it promised to FEED millions of starving around the world. 

Well, it has, and it has made them fat and sick…

The first major difference of this “dwarf GMO 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.

Here’s the downside. 
ONLY TWO slices of whole GMO Wheat bread WILL NOW RAISE your “blood sugar” more than ‘TWO TABLESPOONS​ OF TABLE SUGAR!’

There is “NO DIFFERENCE” between whole wheat and white flour here. 

The biggest “SCAM” perpetrated on the “UNSUSPECTING​ PUBLIC is …
The ‘INCLUSION’ of “whole grains” in many processed foods …

Full of sugar and wheat giving the food a virtuous glow. 

The best way to AVOID​ foods that are bad for you …


In people with diabetes…
BOTH “white and whole GMO WHEAT bread raises blood sugar levels 70 to 120 mg/dl over starting levels. 

We know that foods with a high glycemic index make people store belly fat, trigger hidden fires of INFLAMMATION in the body
& give you a “fatty liver” leading the whole cascade
of obesity, pre-diabetes & diabetes.

This problem now affects every other American
& is the major driver of “nearly all CHRONIC DISEASE

Diabetes now sucks up one in THREE MILLION Medicare dollars.


Not only does this dwarf(GMO) FrankenWheat…
contain the super starch, but it also contains SUPER GLUTEN
which is much more likely to create INFLAMMATION in the body.

And in addition to a host of “inflammatory and chronic diseases”
It causes obesity and diabetes.
GLUTEN is that sticky protein in wheat that “holds bread together”
& makes it rise. 

The ANCIENT GRAINS.. 14 chromosomes​ containing Einkorn wheat codes for the small number of gluten proteins
& those that it does produce
are the “least likely” to trigger celiac disease and inflammation.

The MODERN GMO dwarf Wheat contains 28 or TWICE as many chromosomes

& produces a large variety of gluten proteins…

Including the ones most likely to cause “celiac disease”….

Five Ways Gluten Makes You Sick and Fat…

1. Gluten can trigger inflammation, obesity and chronic disease in five major ways.

2. Full-blown celiac disease is an autoimmune disease that triggers body-wide inflammation triggering insulin resistance, which causes weight gain and diabetes,
as well as over 55 conditions including autoimmune diseases, IBS,
irritable bowel, reflux, cancer, depression, osteoporosis and more.
3. Low-level inflammation reactions to gluten trigger the same problems even if you don’t have full-blown celiac disease but just have elevated antibodies (7% of the population or 21 million Americans).
4. There is also striking new research showing that adverse immune reactions to gluten may result from problems in very different parts of the immune system than those implicated in celiac disease. 
Most doctors dismiss gluten sensitivity if you don’t have a diagnosis of celiac disease, but this new research proves them wrong.
Celiac disease results when the body creates antibodies against the wheat (adaptive immunity), but another kind of gluten sensitivity results from a generalized activated immune system (innate immunity). 
This means that people can be gluten-sensitive without having celiac disease or gluten antibodies and still have inflammation and many other symptoms.
5. A NON-gluten glycoprotein or lectin (combination of sugar and protein) in wheat called wheat germ agglutinin (WGA)(1)   found in highest concentrations in whole wheat increases whole body inflammation as well. This is not an autoimmune reaction but can be just as dangerous and cause heart attacks (2).

(what I call gluten free JUNK FOOD)
Like gluten free cookies, cakes &processed food. 

Processed food has a high glycemic load. 
Just because it is gluten free, DOES NOT MEAN IT IS HEALTY.

Gluten-free HIGH IN “STARCH”…cakes & cookies are still cakes and cookies! 

Vegetables & “PLANT BASED PROTEIN (Non-GMO),

Fruits, NON-GMO beans,NON-GMO SOY, RAW nuts and RAW seeds
CONTAIN PLANT PROTEIN…are all gluten free –
Stick with those.

Let’s look at this a little more closely. 
Gluten, a “PLANT PROTEIN” …

Found in NON-GMO ANCIENT GRAINS wheat, barley, rye, spelt and oats) can cause celiac disease, which triggers severe inflammation throughout the body and has been linked to autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer, and more.

Celiac Disease: The First Problem
Celiac disease and gluten related problems has been increasing and now affects at least 21 million Americans and perhaps many millions more.  And 99% of people who have problems with gluten or wheat are NOT currently diagnosed.
Ninety eight percent of people with celiac have a genetic predisposition known as HLA DQ2 or DQ8, which occurs in 30% of the population. 
But even though OUR GENES…haven’t changed,

We have seen a dramatic increase in celiac disease in the last 50 years because of some environmental trigger.

In a recent study comparing blood samples taken 50 years ago from 10,000 young Air Force recruits to samples taken recently from 10,000 people, researchers found something quite remarkable.

There has been a real 400 % INCREASE in “celiac disease” over the last 50 years (3).

And that’s just the full-blown disease affecting about 1 in 100 peoplE OR about 3 million Americans.

We “used to think” that this only was diagnosed in children with bloated bellies,
weight loss & nutritional deficiencies. 
But now we know it can be triggered (based on a genetic susceptibility)
at any age and without ANY digestive symptoms…

The inflammation triggered by celiac disease can drive insulin resistance, weight gain and diabetes, just like any inflammatory trigger –
and I have seen this over and over in my patients.

Gluten and Gut Inflammation:
The Second Problem

But there are two ways other than celiac disease in which GMO wheat appears to be a problem.
The second way gluten causes INFLAMMATION is through a “low-grade autoimmune” reaction to gluten.
Your “immune system” creates “low-level antibodies” to gluten but doesn’t create full blown celiac disease. 

In fact 7% of the population, 21 million, has these anti-gliadin antibodies.  

These antibodies were also found in 18% of people with autism and 20% of those with schizophrenia.

A major study in the Journal of the American Medical Association, hidden gluten sensitivity (elevated antibodies without full blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer.(4)  

Just by this mechanism alone over 20 million Americans are at risk for heart attack, obesity, cancer and death.

How does eating gluten cause INFLAMMATION​, heart disease, obesity, diabetes & CANCER?

Most of the increased risk occurs when gluten triggers INFLAMMATION​ that spreads like a fire throughout your whole body. 
It damages the gut lining.
Then all the bugs and partially digested food particles inside your intestine get across the gut barrier and are exposed your immune system, 60% of which lies right under the surface of the one cell thick layer of cells lining your gut or small intestine.

If you spread out the lining of your gut it would equal
the surface area of a tennis court. 

Your immune system starts attacking these foreign proteins leading to systemic inflammation that then causes heart disease, dementia, cancer, diabetes and more.

Dr. Alessio Fasano, a celiac expert from the University of Maryland School of Medicine discovered a protein made in the intestine called “zonulin” that is increased by exposure to gluten (5).  
Zonulin breaks up the tight junctions or cement between the intestinal cells that normally protect your immune system from bugs and foreign proteins in food leaking across the intestinal barrier.

If you have a “LEAKY GUt” you will get INFLAMMATION​..
throughout your whole body & a whole list of symptoms & diseases.

Why is there an increase in disease from gluten in the last 50 years?

It is because, as I described earlier,
the dwarf GMO wheat grown in this country has changed the quality and type of gluten …PLANT PROTEINS in GMO wheat,
Creating much higher “gluten” content

& EXCESS…MANY MANY MORE of the gluten PLANT PROTEINS that cause “celiac disease” 7 “autoimmune antibodies”.

Combine that with the “DAMAGE​ our guts” have suffered from our diet, environment, lifestyle, and PHARMA (MEDICATIONS) use
& you have the perfect storm for gluten intolerance. ]
Crosses our “leaky guts” & gets exposed to our IMMUNE SYSTEM…

Our immune system reacts as if gluten was “something foreign”
& sets off the fires of INFLAMMATION​ in an attempt to eliminate it.

However, this INFLAMMATION​ is “not selective”,
So it begins to attack our cells—leading to diabesity and other INFLAMMATORY diseases.

Damage to the gastrointestinal tract from OVERUSE of antibiotics,
anti-INFLAMMATORY​ drugs like Advil or Aleve​
& acid-blocking drugs like Prilosec or Nexium,
combined with our (RAW) low-fiber, high-sugar diet,

Leads to the development of “celiac disease” and gluten intolerance or sensitivity and the resultant INFLAMMATION​.

That is why elimination of gluten and food allergens or sensitivities can be a powerful way to prevent
& reverse diabesity & so many other chronic diseases.


Not only does GMO wheat contain super starch and super gluten – making it super fattening and super INFLAMMATORY,
but it also contains a SUPER DRUG…
That makes you crazy, hungry & addicted.

When processed by your digestion,
the proteins in GMO wheat are converted into shorter proteins, “polypeptides”, called “exorphins”. 

They are like the “endorphins” you get from a runner’s hig
& BIND bind to the opioid receptors in the brain,
making you high, and addicted just like a heroin addict.

These GMO wheat polypeptides are “absorbed into the bloodstream”
& get right across the “blood brain barrier”. 
They are called “gluteomorphins” after “gluten” and “morphine”.

These “super drugs” can cause multiple problems …
Including schizophrenia and autism.

But they also cause addictive “eating BEHAVIORS​ & bingeing… 

No one binges on broccoli, but they binge on cookies or cake.

Even more alarming is the fact that…

You can block these food cravings & addictive eating behaviors & reduce calorie intake by giving the same drug we use in the emergency room to block heroin or morphine in an overdose called naloxone.  Binge eaters ate nearly 30% less food when given this drug.

Bottom line: GMO wheat is an “addictive appetite stimulant”.

How to Beat the GMO Wheat​ & Lose the Weight

First you should get tested to see if you have a more serious wheat or gluten problem.
If you meet any of these criteria then you should do a six-week 100% gluten free diet trial to see how you feel.  If you have 3 out of 5 criteria, you should be gluten free for life.
. You have symptoms of celiac (any digestive, allergic, autoimmune or inflammatory disease including diabesity).
. You get better on a gluten free diet.
. You have elevated antibodies to gluten (anti-gliadin, AGA, or tissue transglutaminase antibodies, TTG).
. You have a positive small intestinal biopsy.
. You have the genes that predispose you to gluten (HLA DQ2/8).

Second, for the rest of you who don’t have gluten antibodies or some variety of celiac, the super starch and the super drug, both of which make you fat and sick, can still affect you.  So go cold turkey for six weeks.  And keep a journal of how you feel.

The problems with GMO wheat are real, scientifically validated and ever present. 

Getting off wheat may not only make you feel better and lose weight,

My personal hope is that together we can create a national conversation about a real, practical solution for the prevention, treatment, and reversal of our obesity, diabetes and chronic disease epidemic.  Getting off wheat may just be an important step.
To learn more and to get a free sneak preview of The Blood Sugar Solution where
I explain exactly how to avoid GMO wheat and what to eat instead go to
Please leave your thoughts by adding a comment below – but remember, we can’t offer personal medical advice online, so be sure to limit your comments to those about taking back our health!
To your good health,
Mark Hyman, MD​​​

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Caused by SAD Diet….

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