SPELT, KHORASAN, EINKORN and a few other related grains which are the result of Ancient Natural Crossings also contain gluten, but do not have adverse affects on many who believe they’re “gluten sensitive”. So what’s different about Modern Wheat today that didn’t exist in ancient wheat? Just about everything.
Cardiologist + Author + Health Crusader
"The food you eat is making you sick and the agencies that are providing you with guidelines on what to eat are giving dangerous advice with devastating health consequences. You can change that today."
Check it out — Dr. Davis newest book, Wheat Belly: Revised & Expanded Edition that condenses all Wheat Belly strategies into one book with new recipes, new success stories, with plenty of other updated material is in stores now! Click to order and learn more.
See His Website And Video HERE
According to the Weston A. Price Foundation, here’s what’s lost by modern industrial processing.
Thiamine (B1) 77% Riboflavin (B2) 80% Niacin 81% Pyridoxine (B6) 72% Pantothenic acid (B5) 50% Vitamin E 86% Calcium 60% Phosphorous 71% Magnesium 84% Potassium 77% Sodium 78% Chromium 40% Manganese 86% Iron 76% Cobalt 89% Zinc 78% Copper 68% Selenium 16% Molybdenum 48%
Excessive Input Farming And Genetic Alteration
The 20th century has brought a new monster to the “advancement” of food technology. While previous decades and advances in milling destroyed and voided wheat of all of its nutritional value, radical techniques in farming have changed the vital structure of the plant itself.
Here’s What Experts Are Saying About Modern Wheat
Dr. William Davis, author of Wheat Belly: “This thing being sold to us called wheat is this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, biochemically light-years removed from the wheat of just 40 years ago.”
Neurologist Dr. David Permutter, author of Grain Brain: “The problem with gluten is far more serious than anyone ever imagined. Modern…structurally modified, hybridized grains contain gluten that’s less tolerable than the gluten that was found in grains cultivated just a few decades ago”.
Dr. Mark Hyman, author of The Blood Sugar Solution: “This new modern 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, a form of super gluten that is super inflammatory, and acts like a super drug that is super addictive and makes you crave and eat more”.
Wheat was the one of the first foods approved by the Food and Drug Administration for irradiation as a way to control insects. The idea was to eliminate pests that found their way into grains and flours during the long storage process. Today it kills fruit flies, prevents mold from growing, delays ripening, prevents sprouting, and extends the shelf life of meat and fish.
Irradiated food lowers immune resistance, decreases fertility, damages the kidneys, depresses growth rates, and reduces vitamins A, B complex, C, E and K.
Chemicals, For The Betterment Of Our Food Supply
For every synthetic chemical insecticide used in farming practices today, there is at least one species of insect that has developed a resistance to it.
Say hello to disulfoton (Di-syston), methyl parathion, chlorpyrifos, dimethoate, diamba, and glyphosate, the chemical pesticides and fertilizers that are approved and considered safe for human consumption. They’re designed to create neurological fragmentation in insects.
- They’re seen as foreign estrogens in the human body.
- They can cause severe hormonal imbalance, particularly in pre-pubescent teens, causing them to reach puberty at much earlier ages.
- They’re linked to hormone-dependent cancers.
Some farmers apply cyocel to wheat, a synthetic hormone that regulates growth, time of germination and stalk strength.
Cyocel acts as an endocrine disruptor in humans.
Next are chlorpyrifos-methyl, cy-fluthrin, malathion and pyrethrins. These are sprayed into storage bins and added while the bin is filled. They’re then re-added to the upper four inches of grain to protect against moths and other insects that enter from the outside.
The Myth Of Gluten-Free
GOOD NEWS: Spelt, Khorasan and other related Ancient Grains contain gluten, but some people who claim to be gluten sensitive can eat them without having digestive problems. Why? It’s not the gluten alone; it’s a combination of all the things done to Modern Wheat and other industrialized grains.
The amount of gluten in modern wheat has been dramatically increased by biological manipulation and is now about 80% of its total protein content.
Modern Grains And Modern Disease
Increasing numbers of scientists and medical professionals are beginning to make the connection between modern wheat and chronic digestive and inflammatory illnesses. Inflammation is the body’s natural response to pathogens and wounds, but persistent low grade inflammation (LGI) or continual activation of immune cells through incessant exposure to triggers is associated with a host of diseases including cardiovascular disease, metabolic syndrome, cancer, autoimmune diseases, Alzheimer’s disease, schizophrenia and depression.
Read More HERE
Dangers Of Modern Wheat You Should Know!
Modern Day Wheat that Affects our Health Poorly. You can even get a 'Wheat Belly' similar to a 'Beer Belly' But that is not all - many people can't handle GRAINS at all, much less Wheat. Wheat is also a common cause of Lethagy. Too much can lead to Diabetes and Auto Immune. Like Sugar, those bakery items don't sound so good now, do they?
FACT: Most Wheat Flours and Bakery Goods have a nasty chemical in them called Bromide that is not only toxic to our body, it affects our Iodine Level, and Thyroid over time, and our Metabolism.
Compare Khorasan (Ancient Wheat) With Modern Wheat
For More Information And Comparison Charts Go HERE
What's Wrong With Modern Wheat?
How an ancient food staple became toxic junk food, and what we can do about it (without going gluten-free)
Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization: it cultivates easily, stores for years in kernel form, releasing its nutritional bounty when the seed is ground and prepared into fresh breads or porridges. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients.
It’s a 10,000 year food tradition. But in the last few generations, something’s gone wrong.
At farmers' markets and natural food stores, we've talked to hundreds of people about wheat. And it’s very clear to us: Modern Wheat is making people sick. More and more people are going "gluten-free" to fix long-standing digestion issues and they feel better. Yet, it is also very clear that there is more to this than gluten. For instance, we get many people telling us how they can't eat gluten so they eat Spelt or Kamut (Khorasan). Yet both these ancient grains have gluten.
So what’s changed? In fact, almost everything.
The way we grow it, the way we process it and the way we eat. The very wheat itself. Since industrialization, everything has changed, and it has happened in two distinct “technology revolutions”. The first was in milling, the second in cultivation and farming. Both have had a profound effect, yet most people have no idea.
Revolution # 1:
Industrial milling, white flour and the birth of the processed food industry
Our rallying cry is “Bake Like it’s 1869”. That's because, in the 1870’s, the invention of the modern steel roller mill revolutionized grain milling. Compared to old stone methods, it was fast and efficient and gave fine control over the various parts of the kernel. Instead of just mashing it all together, one could separate the component parts, allowing the purest and finest of white flour to be easily produced at low cost, so every class of person in rapidly growing cities could now afford “fancy flour”. People rejoiced for modern progress.
And, beyond being cheap and wildly popular, this new type of flour shipped and stored better, allowing for a long distribution chain. In fact, it kept almost indefinitely. Pest problems were eliminated because pests didn’t want it. Of course, we now know that the reason it keeps so well is that it has been stripped of vital nutrients. The bugs and rodents knew this way before we did.
The steel roller mill became so popular, so fast, that within 10 years nearly all stone mills in the western world had been replaced. And thus was born the first processed food and the beginning of our industrial food system: where vast quantities of shelf-stable “food” are produced in large factories, many months and many miles from the point of consumption.
According to Wheat Belly author Dr. William Davis, “this thing being sold to us called wheat—it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically light-years removed from the wheat of just 40 years ago.”
And now scientists are starting to connect modern wheat with all manner of chronic digestive and inflammatory illnesses. And based on our personal and customer experiences, we would have to agree.
So let’s summarize
For 10,000 years, we cultivated wheat, stored it, milled it and consumed it. The system worked, and it nourished civilization. Then, in the industrial era, we changed things.
First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought and blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase Glutens for better “baking properties” (fluffier results). Put another way:
We have mutant seeds, grown in synthetic soil, bathed in chemicals. They're deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?
A lot of people say "I wish they would stop messing with or food" I agree!
I have Posts about Spelt and Khorasan on my Blog. I can make one on Quinoa as well, however Einkorn is hard to find in Australia. I will keep looking for you and I would like to try some. I have been baking breads with Spelt and Khorasan Wholemeal. You can bake with Coconut Flour, and also with Almond Flour but it is pretty expensive.