WHEAT: THE STAPLE FOOD OF MODERN SOCIETY
Wheat can be the staff of life, or it can be a trigger food for respiratory distress and illnesses, lowered immunity, bowel disorders and neurological problems. In children, repeated ear infections are often due to wheat or gluten intolerance. Skin rashes, irritable bowel syndrome and asthma are also common symptoms.
According to Sally Ann Creed, in her book Let food be your medicine (p. 116-117), she writes this insightful paragraph:
“There are some facts you may not know about wheat. A patient of mine, a miller, once told are they dressed like astronauts to spray the wheat in the silos, in order to kill off rats and cockroaches. Wheat used to be stored for months to ‘age’ – chemical agents are now employed to age it in just 48 hours! It’s then bleached with benzoyl peroxide, a bleaching agent that needs neutralizing with chalk (calcium carbonate) and chlorine. It is then irradiated to avoid insect contamination and around 80 preservatives and conditioners are added to improve the flour’s texture and in the milling process all the vitamins and minerals are removed. The removal of B Vitamins led to a huge pellagra epidemic in the United States in the early 1900’s, so now by low some vitamins have to be put back. Synthetic vitamins (with a coal tar or petroleum base) are added. Our wheat is unfortunately not all it’s cracked up to be – it has been too adulterated by mankind in his quest for more money, and we are left with a highly refined product which really does us no good. In addition, it’s freely available, found in just about all food, and we end up eating far too much of it, which tends to lead to an intolerance in many people.”
The problem is that when you eat foods to which you are intolerant, every day, you cause a drastic slowdown of metabolism. Digestive enzyme function is impaired, which means that your body will not break down fat properly.
I suggest that you buy stoneground flour or invest in a high-speed blender so that you can ground the wheat berries yourself. This sounds a bit crazy, but it is really worth it. My boy has suffered from severe eczema since he was 6 weeks old. When I feed him food made from stoneground flour, he doesn’t react at all. As soon as ordinary flour is introduced, he can’t stop sneezing… I think we blame gluten far too often as the troublemaker, when it might only be the terrible process that wheat undergoes before we eat it. Maybe it is one of the 80 preservatives they add to the flour that makes us sick.
7 tips that will help you to go wheat free
- Plan this in advance so that you can shop for the right foods, and make sure there is NO wheat in your house.
- Fix a date to start, and wean yourself as much as possible prior to that date.
- Read your labels and make sure you don’t have anything with wheat.
- Stock up on plenty of good, healthy foods – fruit, vegetables, other grains, nuts, seeds etc. so you have plenty to eat and are not tempted to eat wheat.
- Make sure you have something healthy to nibble.
- Eat breakfast and don’t skip meals, so you don’t get so hungry that you eat the wrong things, which will usually contain wheat.
- Eating plenty of garlic helps to clean the digestive tract of wheat – it takes about 5 days to leave the body. Foods which may help to decrease wheat cravings include avocado, oily fish like salmon, mackerel, sardines and tuna, plenty of essential fatty acids as found in seeds, nuts, bananas and paw paw.