What Is Not Good With the Modern Wheat?

What Is Not Good With the Modern Wheat?

- in Health

Considering the high rate of wheat consumption, one would not suspect that the wheat industry has created a huge problem. Still, looking at the facts surrounding this industry, and this food source is going to give you a pause.

One documentary named What’s With Wheat examines the dynamics which shaped modern wheat and the business around it too. It also offers insights from different experts in the field who have conducted extensive research to help you understand why wheat has become so problematic for a lot of people. The film also gives unprecedented details about why wheat may be one of the key reasons behind a lot of health problems.

–    The dilemma connected to wheat

Wheat has changed dramatically since the beginning of modern industrial agriculture. Almost every famous fact about it has changed, such as the way it is raised, the hybridization, as well as the way it is processed and the amount that we are consuming.

Such changes have done little good when it comes to the environment and our health too. First of all, through modern chemical farming, the food industry has destroyed the nutritional values that wheat plant has. Additionally, the overuse of agrochemicals is slowly destroying our soil.

Dr. Vandana Shiva, who is an activist and author of Who Really Feeds the World, said:

“Chemical fertilization leaves your foods, as well as your crops deficient in vital minerals trace elements, micronutrients, as the soil is not getting those nutrients that it needs. Your soil is becoming desertified.”

Moreover, due to our over-consumption of wheat, we also destroy the ability of our body to digest it. As a result of that, a lot of people are not faced with insidious health problems. Usually, it takes them years to realize that wheat is the one to be blamed.

Sarah Ballantyne, Ph.D., Health Advocate, said:

“At a time when our diets are getting more and more nutrient void, as well as richer and richer in the inflammatory compound, we are creating a perfect storm of events for chronic illness.”

–    The role of the chemical industry

Modern wheat would not be what it is today without the chemical industry.

The agrochemical revolution has started after the World War II. During that time, corporations which produced chemicals for warfare needed a new market, and the agricultural industry was the perfect fit for that.

Sadly, instead of on focusing their efforts to make the planets healthier than ever, the producers of the chemical were focused on the yield of the plant.

With this one, in particular, we mean with wheat, they were effective. Today, we have a pervasive abundance of it. It is heavily subsidized, making it a cheap ingredient which is available for food products.

In support of the wheat industry, some corporations, as well as politicians have effectively sold the public on the idea which said that wheat has to be a significant part of our diet.

Sayer Ji, the founder of GreenMedInfo, said:

“About 690 million tons of wheat which are produced every year, indicates just how much money is at stake. This is a very hard time for people that are more concerned about the truth and about what is best for our health, versus the powers that be, who do not want people to know the truth about wheat.”

This abundance of modern wheat also means that the plant, as well as the byproducts of its production, is now used to make a lot of products. We are most familiar with wheat in foods like bread and pasta. But, it is also present in some food additives, as well as preservatives, flavorings, cosmetics, personal care products, supplements, medications, and drinks.

–    Glyphosate

This is one of the most famous chemicals which is used in the production of wheat, branded as Roundup. Interestingly, it is also the most contested. No matter of the many red flags surrounding its safety, glyphosate use has increased multi-fold over the last few decades.

In the year 1990, wheat crop in the U.S. was sprayed with over 497,000 pounds of glyphosate. A few years ago, in 2014, this increased 35-fold to over 17.7 million pounds sprayed just in that one year.

This is of course just one of the chemicals which producers spray on wheat fields. In fact, farmers also typically use chemicals about as many as ten times during the process of growing. This also includes some sprays which they put on seeds to make them sprout. Hormone sprays are used for making the stalks strong and to make the plant seed at the same time. Moreover, fumigants are used during the warehousing stage. Finally, producers are going to use even more chemicals during the processing of the food stage to speed up the production process.

Cindi O’Meara, Nutritionist and founder of Changing Habits, said:

“The same things which protect wheat from insects and disease are the same things which are the most inflammatory for our bodies.”

–    Effect on the Microbiome

The methods of today of growing wheat and producing wheat foods are creating a host of health problems for a lot of people.

A lot of scientists believe that part of the problem stems from modern wheat’s effect on the gut microbiome.

A microbiome is a group of organisms which help us get the nutrition which we need. They also help make vital nutrients and enable proper digestion of food. Additionally, this beneficial bacteria also supports the immunity function and the production of neurotransmitters.

David Perlmutter, MD, neurologist, and author of Grain Brain said:

“Glyphosate wreaks havoc on our microbiome. It also inhibits our ability to have access to some minerals, as it acts as a chelating agent. And it down regulates our ability to use vitamin D.”

As a result of increased wheat consumption, a lot of people’s gastrointestinal tract does not function properly. Consequently, the microbiome becomes less effective, as well as more hostile.

Have you ever thought about why non-celiac gluten sensitivity is more common now than ever before? A lot of researchers into the wheat dilemma believe that it is because of modern wheat, as well as its chemicals.

Non-celiac gluten sensitivity can cause stomach aches, as well as regurgitation, acid reflux, chronic constipation, chronic diarrhea, headaches, joint pain, irritability, attention deficit gluten sensitivity. Also, there is no way to test for it.

The problem of gluten sensitivity is amplified by the approach which says that the medical system uses for treating it. Instead of addressing the problem, doctors usually address the symptoms. The only way to treat the symptoms of gluten sensitivity is to stop consuming gluten.



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