GMO WHEAT, SOY & CORN & WEIGHT GAIN
Vitamin B-12 is an exception; it’s water soluble, but stored in the liver.
Minerals are also stored in the body.
For example, calcium and other minerals are stored in your bones.
The difference between vitamin and mineral storage is that minerals are stored mainly for metabolism and structure, not nutrient reserves.Jul 8, 2010
Which Vitamins Are Stored in Your Body? – Vitacost
Mark Hyman, MD, Michael Pollen, Jules Verne, St Paul..
Last Updated January 25, 2013 Articles, UltraWellness Library 177 Comments.. http://drhyman.com/blog/2012/02/13/three-hidden-ways-wheat-makes-you-fat/#close
For Healing…Herbs, Whole (Gluten Free), “Ancient Grains & Non-GMO (Genetic Modification) & (Heat Altered) “Not Pasteurized” or “Not Roasted’ Raw Nuts & Seeds” … Which are made “SYNTHETIC” by Altering their Natural State…
Jules Verne…Paris in the Twentieth Century …
The food will be “synthetic”… made of oil…Prediction coming true…
McDonald’s GMO “French Fries” fried in “Motor-like” oil.
Michael Pollen… The Omnivores Dilemma… “Foolish consumer who entrusts his diet to “SIMPLETONS”
Crowding herds together & feeding them feed …they were not designed to digest…
Doing some thing wrong… “nature pointing out the weak”…
Reliance on agri medication to mask genetic weakness…
Improve the herd….who has a propensity for pink eye…can’t tell which is genetically predisposed…
Weak for-profit farmer’s…rely on concoctions of “Devils pharmacy” …
(Agri pharma or “snake oil”)… What this means is that “physical characteristics” are often “not reliable indicators” of whether an animal has the ability to obtain energy and nutrients from both plant & animal matter”…
Omnivore…An omnivore is a kind of animal that eats either other animals or plants. Some omnivores will hunt and eat their food, like carnivores, eating herbivores and other omnivores. Some others are scavengers and will eat dead matter. Many will eat eggs from other animals…Omnivores eat plants, but not all kinds of plants. Unlike herbivores, some omnivores can’t digest some of the substances in grains or other plants that “do not produce fruit”.. They can eat fruits and vegetables, though. Some of the insect omnivores in this simulation are pollinators, which are very important to the life cycle of some kinds of plants…
This is a valuable approach in our “Industrial Farming Era” where Animals are
“Trucked to Market …(Cortisol Factory) & Fed GMO (“Synthetic” grains) …
Also often, another form of “exploitation & cruelty” to animals…is Heat Altered (Pasteurizing dairy & roasting or raw nuts & seeds)…
Which often create “Synthetic – Franken Foods”…but no longer “bioavailable substrates”…Vegans may be wise to exclude & avoid these disease & dysfunction causes of the modern SAD American Industrial Farming Methods…
St Paul…Chapter 14
19 Let u, therefore, make every effort to do what leads to peace and to mutual edification. 20 Do not destroy the work of God (GMO – Heat Altering & Milling) for the sake of food. (Synthetic)… All NATURAL food is clean, but it is wrong for a person to eat anything that causes someone else to stumble. ..
21 It is better not to eat meat (trucked to market or fed with GMO) or drink wine or (to do anything else that will cause your brother or sister to fall….
(Gluttony is of any foods … causes Illness & dysfunction & displaces the Holy Spirit)
All food is “clean”.. in the time (the Renaissance) & in the time of St Paul…
Barley Loaves (non-GMO)
& fish were not “Farm Fed”,but from the Sea of Galilee…
Nowadays & Renaissance Foods:
Another intriguing thing to look at is the fact that the Italian cuisine does not appear to have changed much…
(however, it may TASTE Tastes the same…
(From Michael Pollen…What this means is that “physical characteristics” are often “not reliable indicators” of whether an animal has the ability to obtain energy and nutrients from both plant & animal matter…)…
What HAS CHANGED is Processing: Milling, Refining & Heat Altering (pasteurization & roasting of raw nuts & seeds) …
& Excess…”Gluttony” never aided the body’s “right” functioning…
As has been on the increase Disease & Dysfunction & Profit …
(Obesity, Diabetes, Joint Pain, Asthma & Allergies, CNS Neural Disorders, Heart Conditions & Memory Problems, etc)…
The “external appearance” of the foods of the Renaissance not the same …
Modern SAD Italian is in a state of “Un-Natural “ ALTERED (not Kosher-likely) …with the likely intent …to prolong Shelf Life…(not the “quality of our lives”… $$$$)
Remove GMO whole grain GMO wheat (soy & corn) & GMO white (“all purposeless) flour and EVERYTHING made from it from your diet. “Refining” removes up to 50 % of materials to grow the brain (particularly prefrontal) there by doubling the calories that grow fat only.
Gluten-free is a “hot topic” these days. Is this a fad, or a reflection of response to a real problem?
Yes, gluten (a natural part of Non-GMO grains), but is a real problem. But the problem is not just gluten. In fact, there are three major hidden reasons that 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, and why globally chronic lifestyle and 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, and all the wheat products hidden in everything from soups to vodka to lipstick to envelope adhesive.
The biggest problem is wheat, the major source of gluten in our diet. But wheat weaves it misery through many mechanisms, not just the gluten! The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food- like products, or Frankenfoods.
Each American now consumes about 55 pounds of wheat flour every year.
It is not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat – a scientifically engineered food product developed in the last 50 years.
How “Genetically Modified” (GMO)…Wheat (and Gluten) Triggers Weight Gain, Prediabetes, Diabetes & 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 Super Starch
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 and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten & many more chromosomes coding for all sorts of new odd proteins.
The man who engineered this modern GMO wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, & it has made them fat and sick.
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.
Here’s the downside. Two slices of whole wheat bread 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 GMO OR HEAT ALTERED… for you is to stay away from foods with “HEALTH CLAIM ON THELABELSS”
They are MOST OFTEN hiding GMO & OTHER PROCESSING METHODS & OFTEN NOT ACCURATE…
In people with diabetes, both white and whole grain 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, and give you a fatty liver leading the whole cascade of obesity, pre-diabetes and diabetes.
This problem now affects every other American and is the major driver of nearly all chronic disease and most our health care costs. Diabetes now sucks up one in three Medicare dollars.
The Super Gluten
Not only does this dwarf, 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 caused by gluten, it causes obesity and diabetes.
Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen chromosome containing Einkorn wheat (From Farro or Emmer Ancient Grains) codes for the small number of gluten proteins and those that it does produce are the least likely to trigger celiac disease and inflammation.
The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.
Five Ways GMO Gluten Makes You Sick and Fat…
GMO Gluten can trigger inflammation, obesity and chronic disease in five major ways.
. 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, irritable bowel, reflux, cancer, depression, osteoporosis and more.
. Low-level inflammation reactions to GMO 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).
. 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 GMO 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.
. 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).
Eating too much gluten-free food (what I call gluten-free junk food) …
like gluten-free cookies, cakes and processed food. Processed food has a high glycemic load. Just because it is gluten free, doesn’t mean it is healthy.
Gluten free cakes and cookies are still cakes and cookies! Vegetables, fruits, beans, nuts and seeds and lean animal protein are all gluten free – stick with those.
Let’s look at this a little more closely.
Gluten, a protein found in GMO (whole & refined) Wheat, GMO Soy & GMO Corn… (less of a concern in Ancient Grains… barley, rye, spelt and oats) can cause celiac disease, which triggers severe inflammation throughout the body & has been linked to autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer, and more.
Most likely because of Whole non-GMO grains & cereals are essential for the support of the Central Nervous System (& Brain) are MISSING IN A GLUTEN FREE DIET..
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 GMO wheat (GMO SOY & CIORN) 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 percent 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 and 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.
GMO Gluten and Gut Inflammation: The Second Problem
But there are two ways other than celiac disease in which 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 and 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 and a whole list of symptoms and 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 proteins in GMO wheat (GMO SOY & GMO CORN) , creating much higher GMO gluten content & many more of the GMO gluten proteins that cause celiac disease and autoimmune antibodies.
Combine that with the damage our guts have suffered from our diet, environment, lifestyle, and medication use, and you have the perfect storm for gluten intolerance. This super gluten crosses our leaky guts and gets exposed to our immune system.
Our immune system reacts as if GMO gluten was something foreign and 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, and acid-blocking drugs like Prilosec or Nexium, combined with our 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 GMO gluten and food allergens (from roasting raw nuts (peanuts often) & pasteurizing dairy) or sensitivities can be a powerful way to prevent and reverse diabetes & many other chronic diseases CAUSE by Altering Natural foods.. GMO, Heat (Pasteurization & Roasting Raw Nuts & Seeds) & EXCESS of All…
The Super Drug
Not only does 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 and addicted.
When processed by your digestion, the proteins in wheat are converted into shorter proteins, “polypeptides”, called “exorphins”. They are like the endorphins you get from a runner’s high and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict.
These wheat polypeptides are absorbed into the bloodstream and 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 behavior including cravings and 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 and addictive eating behaviors and 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: wheat is an addictive appetite stimulant.
How to Beat the Wheat, and 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 wheat are real, scientifically validated and ever present. Getting off wheat may not only make you feel better and lose weight, it could save your life.
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 wheat and what to eat instead go to http://www.drhyman.com.
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