Dr. William Davis: The Modern Wheat Is the Perfect Chronic Poison
Look at this short video interview of Dr. William Davis about modern wheat. He says it is actually more toxic to you than GMOs. If that is true, things are really, really bad.
I’ve been avoiding wheat for a long time. No crackers, bread, rolls, croutons, etc. I try hard to buy gluten free foods. The only time I get wheat is when I eat out a hamburger with friends or have an occasional piece of cake or brownies. I guess now I will stop eating those too.
Do you realize that this could stop within one growing season if our food processing companies would demand wheat without gladin? Why do we support these food processing companies, which apparently care more about their profits than their customers’ health? Whether we like it or not, our purchases of food (and who we purchase from) either support our health or contribute to our illnesses.
Next time you go to the grocery store, read the labels and think before you purchase.–No Name AttorneyNatasha Longo, 5/22/2013
Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert
The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.
Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commerical crop and is considered a staple food for humans.
At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.