Rinse & rePeat
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- Mar 10, 2021
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Today’s “Frankenwheat” has been altered so much so that our bodies don’t recognize their molecular structures to enable them to process them like the unaltered grains from a hundred years ago. Those heirloom grains we can still buy today, thanks to caring farmers that protected, and still are protecting their seeds all these decades later, from the greedy growers that don’t care what happens past getting their money and passing off the bombs.This is terrifying. Did all grains have that effect, even white rice?
I can definitely echo the sentiment that wheat can be extremely addictive to some. I found it very difficult to give up and my cravings haven't subsided even after years.
My dad contracted Montezuma’s revenge in Mexico in his later thirties, which I theorize, left him a prime candidate for dementia. His impaired intestinal walls, easily allowed grain molecules to pass into his blood steam and into his brain. Todays grains, no doubt, cause inflammation, especially in the digestive system, so it would behoove us all to cut back or out, our consumption of them, or at least switch to the heirloom varieties, especially people with impaired digestion already, for whatever reason. ….
“According to Dr. Hyman, a leader in Functional Medicine and a four-time New York Times bestselling author of such books as The Blood Sugar Solution, this new wheat is a triple threat:
It contains twice the number of chromosomes. This means it codes for a much larger variety of gluten proteins, or “super gluten,” as Dr. Hyman likes to say.
It contains high levels of a “super starch” amylopectin A, which excels at making both Cinabons and bellies swell.
And it’s full of wheat polypeptides called gluteomorphins, which trigger an opiate-like response in the brain, so guess what? You’ll want more Frankenwheat.“