Here is a great article from Natural News on some of the potential health issues associated with the consumption of wheat.
More and more research continues to be published concerning the potential negative health effects of the modern hybridized wheat that we consume.
Many people consider that if you are not gluten sensitive or dealing with gut health issues (Crohn's, IBS - Irritable Bowel Syndrome etc.) then you are in the clear.
Not really... Many people may test negative for gluten sensitivity but still be reactive to gluten, eating grains is like eating sugar: it gets converted into sugar compounds when digested which causes a significant insulin response which is problematic.
First of all, the purpose of insulin beyond providing immediate energy needs to the body is to store energy as fat. Not only that, keeping insulin levels low is a key factor in healthy aging, preventing cancer and a variety of other health issues.
Recently, insulin levels have also been implicated in its role in dementia and Alzheimer's: in fact, Alzheimer's is often being called now "Type 3 Diabetes" which develops at least partly as a result of insulin resistance in the brain.
There is a great book being published in September: the author is Dr. David Perlmutter, M.D.
Dr. Perlmutter is a world renowned neurologist who incorporates integrative modalities into his practice (including nutraceutical formulations).
He is also on the Board of Advisors of the company I work with: Xymogen.
Xymogen hosts a weekly continuing education webinar for Health Care Professionals and this coming week he is going to be the guest presenter talking about the concepts in his new book.
Here is some of the promotional info on this webinar:
It is proving to be extremely popular as we already have over 500 Doctors registered for the call (most Doctors know of Dr. Perlmutter and have a lot of respect for him)
Xymogen typically records these webinars, so if they do so with this one,
I will forward the link afterwards if you want to watch the recording afterwards.
Regards,
Rob
The TRUTH is Out There!
Cutting Edge Nutraceutical Product Formulation & Market Development
Holistic Health & Lifestyle Education
Contributing Writer / Advisory Board Member:
Email:roblconsulting@gmail.com
Phone:604-985-0840
Toll-free:866-824-4422
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
Renowned neurologist David Perlmutter, MD, is going to blow the lid off a topic that's been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more.Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our "smart genes" through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies without drugs. With a revolutionary 30-day plan, GRAIN BRAIN teaches us how we can reprogram our genetic destiny for the better.
Key Takeaways:
1. Can Alzheimer's be prevented?
2. If celiac disease affects only about 1-2 % of the population, why all the concern about gluten?
3. What's so bad about carbs as far as the brain is concerned?
4. What other brain issues are related to gluten sensitivity?
5. What do you do all day - professionally?
6. Why are American schoolchildren so unhealthy?
7. You recently challenged the mainstream thesis of Alzheimer's as being caused by a particular protein (beta-amyloid) please explain.
8. Why do you suppose Grain Brain has become a bestseller even before it has been published?
9. What key supplements protect the brain
10. Why do you include probiotics in a brain health program?
11. Why do you advocate more dietary fat and less carbs?
David Perlmutter, MD, FACN, ABIHM is a Board-Certified Neurologist and Fellow of the American College of Nutrition who received his M.D. degree from the University of Miami School of Medicine where he was awarded the Leonard G. Rowntree Research Award. After completing residency training in Neurology, also at the University of Miami, Dr. Perlmutter entered private practice in Naples, Florida.
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(NaturalNews) It is no secret that the number of people with either gluten sensitivity or gluten intolerance, the latter of which is often diagnosed as Celiac disease, is on the rise all across the world. But what is commonly misunderstood about the difficulty or inability to digest wheat-containing foods is that "wheat gluten" literally represents a conglomerate of tens of thousands of potentially deadly proteins that are all capable of wreaking havoc on the body.
Sayer Ji, nutrition educator and Founder of GreenMedInfo.com, explains in a recent writeup how modern wheat is basically a byproduct of three different ancestral wheat varieties combined into one. The flour used in most processed foods and breads on the market today, in other words, comes from a hybridized form of wheat that seems to be responsible for causing an increasing number of people to experience serious health problems, including things like irritable bowel syndrome (IBS), brain "fog," and hyperactivity disorders.
The culprit is commonly referred to as "gluten," an all-encompassing, ubiquitous term that suggests there is just one component of wheat that is harmful to health. But a 2005 study published in the journal Plant Physiology reveals that modern wheat is capable of producing at least 23,788 different protein varieties, all of which are capable of mixing and matching to form an endless string of immune-triggering poisons within the body.
"Gluten is the Latin name for 'glue,' and signifies the doughy complex of proteins within the wheat plant, further classified as either gliadins (alcohol soluble), glutelins (dilute acid or alkalis soluble), or other," writes Ji, referencing that these proteins come in tens of thousands of varieties.
"[A]ny one of these proteins could elicit what is known as an antigenic response, i.e. the immune system identifies a wheat protein as other, launches either an innate or adaptive immune response, and attacks self-structures accidentally as a result ... [a]nd given the recombinatorial possibilities inherent in such a large number of distinct, different proteins, some of them have emerged -- by sheer accident -- as nearly identical (homologous) in structure and configuration to both narcotic drugs and virulent components of immune-system activating microbes."
You can read Ji's full article here: http://www.greenmedinfo.com
Some modern wheat protein structures mimic pharmaceutical drugs, deadly bacteria
The gist of what is being explained here surmises that modern wheat's many diverse proteins all have the potential to compromise immunity, upset the digestive tract, and ultimately poison the blood, vital organs, and brain. Wheat consumption for most people, in fact, likely triggers autoimmune responses that vary in how they manifest -- for some, health changes will be virtually unnoticeable in the short term, while others will develop autism, schizophrenia, or other forms of brain damage from eating wheat.Depending on how glutinous proteins form, bond, and ultimately digest, they also vary in the way they affect the body. For instance, the 33-mer amino acid produced by the digestion of gliadin, a wheat glycoprotein, tends to resemble the Bordetella pertussis bacteria, which is linked to causing whooping cough. Other amino acid chains produced by gliadin can mimic pharmaceutical drugs as well, with some actually activating opioid receptors in the brain upon digestion.
Since many of modern wheat's thousands of proteins are basically indigestible, they all have the potential to cause varying problems in people that consume them. Traditional heritage wheat varieties, on the other hand, such as Kamut (khorasan), spelt (dinkel), and Einkorn, are said to be more tolerable among individuals with gluten sensitivity, as they contain fewer and different types of gluten. It is still important to practice caution, though, even when trying these ancient wheat varieties.
Sources for this article include:
http://www.greenmedinfo.com
http://www.greenmedinfo.com
http://newhope360.com/agriculture/future-wheat-lies-heritage-varieties
http://bostonlocalfoodfestival.com