The breeding done at that time was genetic engineering, incorporating a semi-dwarf gene. The result was wheat that was shorter, less prone to collapse in wind and rain, and with shorter stems, more nutrients were concentrated in the "ears" and increased, resulting in higher yields. This breeding process resulted in wheat containing excessive amounts of gluten, a protein that has a variety of negative effects on the human body.
Gluten reacts with enzymes and stomach acid in the stomach and is broken down into various polypectides (proteins). The polypectides can become antigens that can produce anti-gluten antibodies, alter immune function, be cytotoxic, increase the permeability of the intestinal tract, allow toxins generated by intestinal bacteria into the blood, and cause inflammation in celiac disease. Gluten is also broken down into a narcotic-like polypectide called exorphin. This exorphin is absorbed into the body and binds to opioid receptors in the brain, which are receptors for morphine and other drugs. This causes a feeling of euphoria, which gradually leads to wheat dependence. At the same time as gluten, wheat also contains a large amount of a carbohydrate called amylopectin A. Amylopectin A is digested and absorbed more quickly than other carbohydrates, leading to wild swings in postprandial blood glucose levels, generation of reactive oxygen species in the body, and inflammation.
For these reasons, wheat food intake causes various ailments that modern people suffer from, including obesity, diabetes, heart disease, cerebrovascular disease, dementia, cancer, and other lifestyle-related diseases, aging, depression and other mood disorders, and arthritis and other "pains.
Novak Djokovic, the No. 1 ranked male tennis player in the world (as of July 11, 2016), was found to be gluten intolerant in 2010. Since then, Djokovic has adopted a gluten-free diet that completely abstains from wheat products. Details are described in "Djokovic's Reborn Diet "4). ..
"
Translated with www.DeepL.com/Translator (free version)
"www.syndian.com.au
.. A school of thought has emerged in recent times that links our society’s present problems with gluten intolerance and its connected maladies to the genetic manipulation of wheat that has occurred in recent decades.
For the grain used today is vastly different from that used in ancient times. Wheat has been grown, harvested and eaten for many thousands of years by humans, however the grain consumed in the past, such as spelt, kamut, emmer and einkorn, differs markedly from the dwarf type of strain developed in recent years.
New forms of grain (including the dwarf strain) have been genetically modified to improve productivity. In this it has been very successful with genetically modified strains underpinning the Green Revolution and increased yield by grain farmers particularly in the developing world.
Dr Norman Borlaug, known as Father of the Green Revolution, deservedly received the Nobel Peace Prize, the World Food Prize and the Indian Padma Vibhushan award for his magnificent work in increasing food yields to better feed the world’s growing population. Dr Borlaug was instrumental in developing the dwarf strain of wheat, a high yield and disease resistant variety that has indeed helped to improve the world’s food security, particularly in countries where grain shortage is a major problem.
However has increased yield come at a big cost to our health? ..
"
https://www.syndian.com.au/single-post/ ... ntolerance
～～～～～～～～～～～～～～～～～～～～～～～～～～～～
～～～～～～～～～～～～～～～～～～～～～～～～～～～～
books / authors
"Wheat Belly
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from high blood sugar to unattractive stomach bulges or “Wheat Bellies”. Dr. Davis reveals, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch.
Dr. Davis had the audacity to write an against-the-grain book exposing “healthy whole grains” for the incredibly destructive genetic monster they’ve become. Wheat Belly was the original book that turned the nutritional world topsy-turvy and exposed “healthy whole grains” as the genetically altered Frankenwheat imposed on the public by agricultural geneticists and agribusiness.
After witnessing thousands of patients regain their health after giving up wheat, Davis realized that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to drastic weight loss and optimal health. In Wheat Belly, Dr. Davis provides readers with a user-friendly, step-by-step plan to navigate a new wheat-free lifestyle. Each book helps readers navigate a new wheat-free world, with easy to follow guidelines, steps and recipes. Wheat Belly is an illuminating look at what truly is making Americans sick and an action plan to clear our plates of this harmful ingredient.
Testimonials ..
"
https://drdavisinfinitehealth.com/wheat-belly/
"
8,295 回視聴2018/11/07
In this fully revised, five-year-anniversary edition, Dr. Perlmutter builds on his mission. Drawing on the latest developments in scientific research, which have further validated his recommendations, he explains how the Grain Brain program boosts the brain, shows the benefits of using fat as a main fuel source, and puts forth the most compelling evidence to date that a non-GMO, gluten-free, and low-carb diet is crucial for cognitive function and long-term health.
Featuring up-to-date data and practical advice based on leading-edge medicine, including modified guidelines for testing and supplements, plus a wealth of new recipes, Grain Brain empowers you to take control of your health as never before and achieve optimal wellness for lifelong vitality.
"
