Gluten Intolerance- The Truth you should know
The truth is, is that there is no such thin as an intolerance to gluten as we have been led to believe it to be. The bread and cereal industry is huge, every year billions of dollars of breads and cereals are produced. In order to be profitable, breads and cereals need to be efficiently mass baked daily. In order to accomplish this, millions of tons of grains have to be harvested, cleaned, sprayed, ground into flour, bleached, additives added for preservation, bagged, stored and transported many times even before reaching the bakeries. At the bakeries more preservatives, sugars, formaldehyde etc are added and the breads are baked.
What does all this have to do with gluten intolerance? Well Everything!
Gluten intolerance is a new sub health condition. It has not yet been designated as a disease, but that is soon coming. Years ago, there was no such ailment. Here is why.
The best part nutritionally in a wheat berry for us is the wheat germ. All the rest is basically roughage, to help the body eliminate wastes. Within 6 hours of grinding a berry, the properties of the wheat germ are completely dead.
The body was created to absorb, process and require a balance of living wheat germ and gluten in order to function properly. With the wheat germ dead in ALL processed breads and cereals- no matter how healthy they are supposed to be, organic or not, we now have a gluten imbalance in a great deal of what we eat, and have for years. Over the last few generations, especially as more and more of these products are consumed daily our bodies have responded with a very unpleasant result.
Americans consume more processed flour products than any country in the world, and we have a disproportionate percentage of gluten intolerance sufferers of any country in the world. It has been going on so long now, that we have changed our DNA, so that now babies are suffering from this. It used to only be commonly found in adults over the ages of 16, but now any age can be affected. Here are some of the reasons.
* Our grain is stored longer.
* We no longer grind our own berries and bake or freeze the flour immediately.
* We consume grain products almost every meal AND snack every day.
* We are encouraged incorrectly by the US Health Dept. through the 'Food Eating Guide' to consume inappropriate and unhealthy proportions of grains.
* Sugars, preservatives such as Formaldehyde, artificial colors and flavorings etc, all help to destroy what little nutritional value might possibly have been remaining in the flour.
*GMO grain do not have as much wheat germ. It has been genetically modified to have a smaller germ because it is the germ that causes the flour to decay. Interestingly enough, it is also the germ that helps digest the entire berry in our bodied through the living enzymes in it. This why we develop the intolerance. It is hard to digest, and it just sits there.
The solution?
WE have to get back the using freshly ground flours that we grind ourselves, and baking our own breads and cereals if we want to regain the ability to eat these products with no harm. At this point there is no way the industry is going to change, but as a greater and greater percentage of the population begins to stop eating manufactured breads, sooner or later their bottom line will be effected and changes will have to be made.
In the mean time, the truth behind 'Gluten Intolerance ' is hidden from the public so that the focus is directed elsewhere.
What does all this have to do with gluten intolerance? Well Everything!
Gluten intolerance is a new sub health condition. It has not yet been designated as a disease, but that is soon coming. Years ago, there was no such ailment. Here is why.
The best part nutritionally in a wheat berry for us is the wheat germ. All the rest is basically roughage, to help the body eliminate wastes. Within 6 hours of grinding a berry, the properties of the wheat germ are completely dead.
The body was created to absorb, process and require a balance of living wheat germ and gluten in order to function properly. With the wheat germ dead in ALL processed breads and cereals- no matter how healthy they are supposed to be, organic or not, we now have a gluten imbalance in a great deal of what we eat, and have for years. Over the last few generations, especially as more and more of these products are consumed daily our bodies have responded with a very unpleasant result.
Americans consume more processed flour products than any country in the world, and we have a disproportionate percentage of gluten intolerance sufferers of any country in the world. It has been going on so long now, that we have changed our DNA, so that now babies are suffering from this. It used to only be commonly found in adults over the ages of 16, but now any age can be affected. Here are some of the reasons.
* Our grain is stored longer.
* We no longer grind our own berries and bake or freeze the flour immediately.
* We consume grain products almost every meal AND snack every day.
* We are encouraged incorrectly by the US Health Dept. through the 'Food Eating Guide' to consume inappropriate and unhealthy proportions of grains.
* Sugars, preservatives such as Formaldehyde, artificial colors and flavorings etc, all help to destroy what little nutritional value might possibly have been remaining in the flour.
*GMO grain do not have as much wheat germ. It has been genetically modified to have a smaller germ because it is the germ that causes the flour to decay. Interestingly enough, it is also the germ that helps digest the entire berry in our bodied through the living enzymes in it. This why we develop the intolerance. It is hard to digest, and it just sits there.
The solution?
WE have to get back the using freshly ground flours that we grind ourselves, and baking our own breads and cereals if we want to regain the ability to eat these products with no harm. At this point there is no way the industry is going to change, but as a greater and greater percentage of the population begins to stop eating manufactured breads, sooner or later their bottom line will be effected and changes will have to be made.
In the mean time, the truth behind 'Gluten Intolerance ' is hidden from the public so that the focus is directed elsewhere.
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