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what is wrong with bread

Anonymous
Posted by Anonymous
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1 mom liked this
Gluten intolerance is no longer a fringe medical concept. Researchers are fully aware there is a very big problem with modern wheat cultivation. Wheat is far from being a health food. It makes you fat, causes gas and makes your intestinal tract your enemy, or rather vice-versa. High-yielding and now genetically modified varieties of wheat are making this one cereal grain you’ll probably want to axe from your food list.

So how–and when–did this ancient grain become such a serious health threat? Author and preventive cardiologist William Davis, MD, says it’s when big agriculture stepped in decades ago to develop a higher-yielding crop. Today’s “wheat,” he says, isn’t even wheat, thanks to some of the most intense crossbreeding efforts ever seen. “The wheat products sold to you today are nothing like the wheat products of our grandmother’s age, very different from the wheat of the early 20th Century, and completely transformed from the wheat of the Bible and earlier,” he says.Plant breeders changed wheat in dramatic ways. Once more than four feet tall, modern wheat–the type grown in 99 percent of wheat fields around the world–is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations.In July 2009, the most hated company in the world Monsanto, announced new research into GM wheat and industry groups kicked their promotion of GM wheat into high gear.

Clearfield Wheat, grown on nearly 1 million acres in the Pacific Northwest and sold by BASF Corporation–the world’s largest chemical manufacturer–was created in a geneticist’s lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled, says Dr. Davis. This hybridized wheat doesn’t survive in the wild, and most farmers rely on toxic chemical fertilizers and pesticides to keep the crops alive.So what does all of this plant science have to do with what’s ailing us? Intense crossbreeding created significant changes in the amino acids in wheat’s glutenproteins, a potential cause for the 400 percent increase in celiac disease over the past 40 years. Wheat’s gliadin protein has also undergone changes, with what appears to be a dire consequence. “Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant,” explains Dr. Davis. “The new gliadin proteins may also account for the explosion in inflammatory diseases we’re seeing.”

The appetite-stimulating properties of modern wheat most likely occurred as an accidental by-product of largely unregulated plant breeding methods, Dr. Davis explains. But he charges that it’s impact on inflammatory diseases may have something to do with the fact that, in the past 15 years, it’s been showing up in more and more processed foods. Wheat ingredients are now found in candy, Bloody Mary mixes, lunch meats, soy sauce, and even wine coolers.As if making you hungrier wasn’t enough, early evidence suggests that modern wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity. “It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis, “In my view, that’s how bad this thing called ‘wheat’ has become.”


http://www.wesupportorganic.com/2014/03/something-terrible-was-done-to-our-wheat-in-the-60s-and-were-just-realizing-it-now.html
Posted by Anonymous on Mar. 6, 2014 at 3:58 PM
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Replies (1-10):
Anonymous
by Anonymous 2 on Mar. 6, 2014 at 4:00 PM
I skimmed the article because I don't eat wheat. I like sourdough or pumpernickel.
Maxi_Maxi
by Gold Member on Mar. 6, 2014 at 4:03 PM
Tldr but I got the gist in the first paragraph and skimmed the rest. Makes sense.
SwitchbladeMama
by Bronze Member on Mar. 6, 2014 at 4:04 PM

I only read the first sentence.

I don't eat American wheat/gluten products.

Heisenberg
by on Mar. 6, 2014 at 4:05 PM
2 moms liked this

Those are still wheat products.

Quoting Anonymous: I skimmed the article because I don't eat wheat. I like sourdough or pumpernickel.


Anonymous
by Anonymous 3 on Mar. 6, 2014 at 4:05 PM
1 mom liked this
There's nothing wrong with bread. What's wrong is people needing to feel special for having an allergy or intolerance.
Heisenberg
by on Mar. 6, 2014 at 4:05 PM

I'm considering going gluten free. We eat very little as it is. 

Anonymous
by Anonymous 4 on Mar. 6, 2014 at 4:06 PM

Yet the drs all recommend you eat whole wheat, bread and other products. Basically everything on the market is bad to eat anymore. Everything is so full of growth hormones, chemicals etc...

I will tell you it's really hard to buy what is safe and healthy for my family to eat. My dh was just diagnosed with type 2 diabetes. We have made a drastic change in his eating and drinking.

its really confusing

SwitchbladeMama
by Bronze Member on Mar. 6, 2014 at 4:08 PM

You can make sourdough with a non-gluten flour though.

Quoting Heisenberg:

Those are still wheat products.

Quoting Anonymous: I skimmed the article because I don't eat wheat. I like sourdough or pumpernickel.


Anonymous
by Anonymous 4 on Mar. 6, 2014 at 4:08 PM

Bread is a loaded with carbs and an empty calories

Heisenberg
by on Mar. 6, 2014 at 4:09 PM

Sure you can. I'm not sure she was saying she makes her own bread though.

Quoting SwitchbladeMama:

You can make sourdough with a non-gluten flour though.

Quoting Heisenberg:

Those are still wheat products.

Quoting Anonymous: I skimmed the article because I don't eat wheat. I like sourdough or pumpernickel.


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