Wheat: The Addiction That is Making You Sick

The wheat today is completely different than the wheat our grandparents and even our parents ate. What we have now is not the traditional four and a half foot tall plant which was cultivated for thousands of years. Today we grow an 18 inch tall, semi dwarf, lab made, genetically engineered creation made specifically to increase yields and profits, and is more aptly called 'frankenwheat' by Dr. William Davis, the author of 'Wheat Belly'.'

This new GMO (genetically modified organism) wheat has a protein that was altered during the 70's to increase yields, and this protein is the addiction. It binds to receptors in the brain making us crave wheat products; crackers, bagels, bread, cookies, pastries etc.

Wheat stimulates appetite and calorie consumption: 440 more calories per day, 365 days per year, for every man, woman, and child. We might exercise more, eats smaller portions but the weight keeps on coming. 10, 20, 30, 50 pounds over several years.

Why is it so bad? Well, gluten is only one of the reasons why wheat should be avoided at all costs since it triggers a host of immune diseases like celiac, rheumatoid arthritis, dementia, yeast infections and gastrointestinal issues among many others.

This addictive protein is called gliadin, which is a component of gluten proteins. This protein digests into polypeptides (small proteins) which have the ability to cross into the brain and bind to morphine receptors. The National Institute of Health researchers has labeled these small proteins as gluteomorphin and exomorphin. Exorphins cause a subtle feeling of euphoria in some people. This also explains why the FDA has received an application for a drug which blocks opiate receptors, originally used to keep heroin addicts drug free, for weight loss. Block the morphine receptors in the brain and you have weight loss (over 22 pounds over 6 months). And there is only one food that produces considerable morphine-like compounds; you guessed it, wheat!

There is also a complex carbohydrate in wheat called amylopectin A which is much more digestible than amylopectin B or C found in rice, bean and other starches (natural starches, not the dried pulverized kinds found in all processed foods). This is the reason why a slice of bread raises blood sugar sky high, much higher than sugar, brown rice, or even some candy bars. High blood sugar stimulates insulin secretion, which lead to visceral fat (abdominal fat around the organs which is the dangerous type of fat storage), diabetes, cataracts, arthritis, heart disease, sugar 'crashes'.

If that wasn't enough, wheat contains very dangerous components called lectins which are proteins that have a scary ability. During their passage through the digestive tract they 'unlock' the proteins lining the intestinal tract that determine which substance can enter the blood and lymphatic system and what substances can't. If the intestinal tract is not extremely selective about what it allows to enter the human body, all sorts of diseases can be triggered, especially autoimmune diseases. This is the reason why wheat usage has been linked to all sorts of nasty ailments including inflammatory diseases.

Wheat Withdrawal

Here is a excerpt from the Heart Scan Blog about wheat addiction:

"Anne sat across from me, bent over and sobbing.

"I can't do it. I just can't do it! I cut out the breads and pasta for two days, then I start dreaming about it!

"And my husband is no help. He knows I'm trying to get off the wheat. But then he brings home a bunch of Danish or something. He knows I can't help myself!"

Having asked hundreds of people to completely remove wheat from their diet, I witness 30% of them go through such emotional and physical turmoil, not uncommonly to the point of tears. For about 10-20% of people who try, it is as hard as quitting cigarettes.

Make no mistake about it: For many people, wheat is addictive. It meets all the criteria for an addictive product: People crave it, consuming it creates a desire for more, lacking it triggers a withdrawal phenomenon. If wheat were illegal, there would surely be an active underground trafficking illicit bagels and pretzels.

Withdrawal consists of fatigue and mental fogginess that usually lasts 5-7 days. Just like quitting smoking, wheat withdrawal is harmless but no less profound in severity.

People who lack an addictive relationship with wheat usually have no idea what I'm talking about. To them, wheat is simply a grain, no different than oats.

But wheat addicts immediately know who they are. They are the ones who can't resist the warm dinner rolls served at the Italian restaurant, need to include something made of wheat at every meal, and crave it every 2 hours (matching the cycle of blood sugar peaks and valleys, the "valley" triggering the craving). When they stop the flow of immediately-released glucose that comes from wheat (with blood sugar peaks that occur higher and faster than table sugar), irresistible cravings kick in. Then watch out: They'll bite your hand off if you reach for that roll before they do.

Break the cycle and the body is confused: Where's the sugar? The body is accustomed to receiving a constant flow of easily-digested sugars.

Once the constant influx of sugars ceases, it takes 5-7 days for metabolism to shift towards fat mobilization as a source of energy. But along with fat mobilization comes a shrinking tummy, reducing the characteristic wheat belly.

If you try to quit smoking, you've got "crutches" like nicotine patches and gum, Zyban, Chantix, hypnosis, and group therapy sessions. If you try and quit wheat, what have you got? Nothing, to my knowledge. Nothing but sheer will power to divorce yourself from this enormously destructive, diabetes-causing, small LDL-increasing, inflammation-provoking, and addictive substance.

Whatever the mechanism, I believe it is a real phenomenon. It can, at times, be so overwhelming that about 20% of people who try to eliminate wheat find they are simply unable to do it without being incapacitated. Of course, that might be a lesson in itself: If withdrawal is so profound, it hints that there must be something very peculiar going on in the first place."

But not all wheat is created equal, in chapter 18 I discuss organic sprouted grains and how they are considered a superfood. The grains you want to avoid are the white flour, breads, cookies, pastries, and sadly most of the wheat products currently on store shelves. But make this change, and you will notice amazing changes in your body.

-By Max Sidorov

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