Wheat: Staff of Death?

WHEAT: STAFF OF DEATH
By Mike Menkes, BA, LMT
msmenkes@gmail.com

Misdiagnosis of common ailments, and the symptomatic treatment of them via prescriptions and supplements, are conspiring to cover up and destroy your most valuable asset: Health.

Arthritis, cancer, headaches, diabetes, fatigue, obesity, bloating, acne, yeast infections, irritable bowel, cramps, alcoholism, cholesterol imbalance, fluid retention, ADD, depression, anemia, hypertension, adrenal and thyroid dysfunctions are reversible to a large degree without medication, supplements, prayer, magic feathers and positive affirmations.




Label ingredients that indicate the presence of wheat proteins
Bread crumbs Bran Cereal extract Couscous Cracker meal Enriched flour Gluten High-gluten flour, high-protein flour Semolina DurumGraham Flour Vital gluten Wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch Whole wheat flour Gelatinized starch Hydrolyzed vegetable protein Modified food starch, modified starch Natural flavoring Soy sauce Starch Vegetable gum, vegetable starchSpelt Acker Meal


SHORT TERM SYMPTOMS WHEAT INTOLERANCE

· diarrhea
· constipation
· steatorrhea (fatty stools that float rather than sink)
· abdominal pain
· excessive gas
· fuzzy-mindedness after gluten ingestion
· burning sensations in the throat
· irritability
· inability to concentrate
· pale, malodorous, bulky stools
· frequent, foamy diarrhea
· itchy rash (in dermatitis herpetiformis)




LONG TERM SYMPTOMS
· any problem associated with vitamin deficiencies
+ iron deficiency (anemia)
+ chronic fatigue
+ weakness
+ weight loss
+ bone pain
+ easily fractured bones
+ abnormal or impaired skin sensation (paresthesia), including burning, prickling, itching or tingling
+ edema
· white flecks on the fingernails
· failure to thrive (in infants and children)
· paleness
· pot belly with or without painful bloating
· persistent itchy rash (in dermatitis herpetiformis)




As a health care practitioner for over two decades, I have found that the removal of an irritant is superior to treating the symptom. As you will discover, this means that bakeries, pizza parlors, health food stores and fast-food restaurants are to be examined with a clearer perspective:



“…the US government, in an attempt to improve the health of the country [Food Pyramid], embraced a dietary concept (i.e. that eating more grain would decrease obesity) that was not well thought out in advance in terms of its hormonal consequences. It was a case of ‘Shoot, Ready, Aim.’” Mastering The Zone: The Next Step In Achieving Superhealth and Permanent Fat Loss. Barry Sears, PhD. Harper Collins 1997, p.314.

“Too many people evaluate human health as if only the last 20-30 years count…. Whatever advances have been made, they cannot negate human physiology…..Agriculture began roughly 8,000-10,000 years ago. The time between agricultural development and today … is insufficient for a species to successfully adapt to a major change in its food source.” p. 181 “Yet most endocrinologists… do not recognize the fact that [grain] consumption is that major dietary source of hormonal imbalance.” p.21 Life Without Bread. Christian Allan, PhD, Wolfgang Lutz, MD. Keats Pub. 2000.



“People who are sensitive to grains can suffer from malabsorption of nutrients, anemia, fatigue, and uncomfortable abdominal bloating several hours after eating….We’re told they’re the perfect food for the body, therefore, the more [grains] you eat, the more perfect you are. I disagree.” P. 144. “Side effect of gluten intolerance is malabsorption of vitamins, resulting in chronic deficiencies that can be the cause of depression, fatigue, and lack of motivation…” p 59. Your Body Knows Best. Ann L. Gittleman, MS. Pocket Books 1996.



“Over-consuming gluten has caused an epidemic of gluten intolerance known as nontropical sprue…. Nontropical sprue has symptoms ranging from low energy, joint aches and pains, anemia, edema and skin disorders to diarrhea, abdominal discomfort.” p. 170 “I do not advise eating man-made carbohydrates [such as] bread, buns, muffins, rolls, pita, cracker meal.” P. 269. The Schwarzbein Principle: The Truth About Losing Weight, Being Healthy and Feeling Younger. Diana Schwarzbein, MD, Nancy Deville, Health Communications 1999.

“Whatever the cause of gluten intolerance, this problem is more widespread than most people or their doctors acknowledge. It’s because many people eat gluten-containing products at least three times a day. In the U.S., many of us consume glutinous products five or six times each day, whether in major meals (bread and pasta) or in wheat-based snack foods (pretzels, cupcakes, cookies and crackers). p.195. Thyroid Power: 10 Steps To Total Health. Richard Shames, MD and Karilee Shames, RN, PhD. First/Quill 2002.



“…the kind of food sensitivity I am talking about occurs in people who eat fairly large amounts of a particular food, and many times they can’t see the cause-and-effect relationship because they are eating that food all the time.” P. 20. The Food-Mind-Body Connection: Nutrition-Based and Environmental Approaches to Mental Health and Physical Well-being. Gary Null, Seven Stories Press, 2000.

“Our present-day reliance on grain-based products … and our minimal intake of greens is one of the reasons that we are so top-heavy in omega-6 fatty acids and deficient in omega-3 fatty acids.” P. 26. The Omega Diet: The Lifesaving Nutritional Program Based on the Diet of the Island of Crete, Artemis Simopoulos, MD, Harper Collins 1998.

“The more common grains, such as wheat and corn, as well as soybeans, have been far too genetically manipulated and, in Dr. Kotsanis’ view, are best avoided by the chronically ill.” p. 114. Alternative Medical Guide to Chronic Fatigue, Fibromyalgia, & Environmental Illness. Burton Goldberg, Future Medicine Pub 1998.

“Of course, eating a sticky bun once in a while is not going to kill you. But for too many people, a sticky bun is not an unusual extravagance.” P. 258. Restaurant Confidential: The Shocking Truth About What You’re really Eating When You’re Eating Out. Center For Science In The Public Interest, Workman Pub 2002.

“Some people (but not everyone) find that when wheat is removed from their diet there is an initial negative reaction. This usually occurs within the first 3-4 days. Common reactions are feeling tired or sleepy, being unable to concentrate, feeling a little ‘spacey,’ or getting a headache.” P. 100. Lose Wheat Lose Weight. Antoinette Savill and Dawn Hamilton, PhD, Thorsons, 2001.



“… In a wide-ranging review study, Dr. Lorenz concluded that in populations eating little or no wheat, rye and barley, the prevalence of schizophrenia is quite low.” P. 92. The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat. Loren Cordain, PhD, John Wiley & Sons 2002.

“Bread accounts for 15 percent of the carbohydrates consumed by people today….” P. 66. Syndrome X: The Complete Nutritional Program To Prevent and Reverse Insulin Resistance. Jack Challem, Burton Berkson, MD, PhD. John Wiley & Sons 2000.

“Consuming high-carbohydrate foods is another surefire way to trigger the desire for more carbohydrates. Among the foods that most of our clients have found trigger their addictions are: bread and other grain products, including bagels, cookies, cereals, cakes, crackers, pastries, donuts and rolls.” P. 80. The Carbohydrate Addicts Diet. Rachael Heller, PhD and Richard Heller, PhD. Signet 1993.

“Breads and baked goods account for much of the hidden 5 to 10 grams of salt that Americans consume daily.” P. 37. 25 Natural Ways to Lower Blood Pressure. James Scala, PhD. Keats 2002.

“We made it [white bread] because it does not spoil; it keeps practically forever, which makes white flour an ideal food to feed people in big cities. However, the malnutrition problem with white flour is serious - our bellies are filled in the form of ‘hearty’ pastas and breads.” P. 94. Never Be Sick Again. Raymond Francis, MSc. Health Communications 2002.

Sourdough breads: “Grains and beans all contain phytic acid. Phytic acid blocks the absorption of calcium, phosphorus, iron and zinc. A diet high in unfermented whole grains can lead to mineral deficiencies and bone loss. We now understand that their process of fermenting grains and beans before eating them neutralized phytic acid. It also neutralizes enzyme inhibitors and breaks down gluten, sugars, and other difficult to digest elements in grains and beans.” tinyurl.com/24q69k



This happens in your small intestine when you eat non-soured wheat, rye, barley and spelt:

www.usd.edu/esci/age/_im...ldy_bread.jpg

“There is no reliable information on its incidence, cause, or effective treatment because it has yet to be researched.” Candida-Related Complex: www.phototour.minneapolis.mn.us/ca...tml

Maybe it’s the non-soured wheat/rye/barley/spelt fermenting away, allowing yeast to feast - and instead of taking supplements and drugs, remember:

“The flies do not bring the garbage.”


“According to a recent article in Science Magazine (September 27, 2002), gluten in grain is not fully broken down, even by all the digestive enzymes normally present in the digestive track. What does break down gluten, according to the article, is a bacterial enzyme. . . just what the bacteria in a sour dough culture are likely to produce!” www.westonaprice.org/foodfea...ead.html


3-Day Wheat-Free Challenge

Take the next 72 hours to discover how removing all forms of wheat can positively improve your digestion and health. Organic wheat, whole wheat, wheatena, wheat bran and spelt are also to be excluded. If you must have bread or pasta, many stores carry 'wheat-free/gluten-free' choices.

You will be amazed how much better you will feel by subtracting a major irritant to your health. In addition to feeling better, you will have less dependency upon medications, supplements, and time spent at your health care practitioner's office.

You will lose bloating around the waist rather dramatically. Your body reacts to an irritant like wheat by producing inflamed intestines, then, retaining water to soothe these sensitive tissues. So-called 'unknown etiologies' will resolve by themselves.

Save time....Save $$$$....Save misdiagnosis....


Recommended website: www.ComplementaryMD.com