Your Blood, Your Body, and the Holy Spirit’s Temple, Part 3

May 27, 2015 at 1:35 PM 5 comments

What’s Wheat Got to Do With It?

Einkorn wheat stalks (far left) were ultimately genetically modified into today's dwarf wheat (far right).

Einkorn wheat stalks (far left) were ultimately genetically modified into today’s dwarf wheat (far right). It has been modified to resist heat, drought, and even certain pesticides.

Wheat has been around for eons. It has been a staple of human consumption dating back to many ancient civilizations. In fact, during Joseph’s time as second-in-command over all of Egypt (answering only to the Pharaoh), he literally saved the people of Egypt from the coming seven years of famine by storing as much wheat and other grains as possible (cf. Genesis 41). Wheat has been used for centuries for cooking and baking. Yet, people who ate wheat not only in ancient times, but even during the late 1800s to the early 1900s did not seem to suffer the type of problems that modern people are suffering now. So what is the problem? Is it wheat or simply in our minds?

Since the late 1950s to early 1960s, several things in society changed, drastically, and not for the better. We know that since the 1950s, numerous illnesses – both physical and mental – have been on the rise. These have been studied and cataloged and is an indisputable fact. What people disagree over is what the cause has been. But let’s consider some quick facts.

In the late 1800s, modern milling methods were created that allowed people to make quick work of wheat into what became known as white processed flour. It was cheaper to produce and more of it could be processed.

Segue to the late 1950s/early 1960s and another innovation occurred, which saved the lives of millions, if not billions of people the world over. According to What’s Wrong with Modern Wheat?, Norman Borlaug is credited with creating a movement that revolutionized farming. In fact, he was awarded a Nobel Peace prize for his efforts.

Borlaug led the way in the “development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.”

This resulted in a new form of “wheat,” which numerous medical doctors today are saying is not really wheat. Many people confuse today’s wheat with gluten sensitivities but as Drs. Davis and Perlmutter both note in their books and online information, the wheat that we eat today has gluten proteins that are very difficult, if not impossible for humans to metabolize and digest. If we were to go back to the “ancient” wheat versions (Kamut, etc.), which also contain gluten proteins, chances are good that those who have a gluten sensitivity today would not experience that same sensitivity because the gluten proteins in the “ancient” wheat are far different from the gluten proteins found in today’s dwarf wheat.

While some criticized Dr. William Davis for his “exaggerations” regarding his stated problems with today’s wheat, a new and recent study has actually vindicated him.

“Amazingly, a study published this month in the British Journal of Nutrition has put Davis’ theory to the test, by giving twenty sufferers of irritable bowel syndrome (IBS) either modern wheat products (bread, pasta, biscuits and crackers etc) or identical products made from an ancient variety. The results were clear-cut: whilst on the modern wheat diet no improvement in symptoms occurred, but participants on the ancient-wheat diet experienced a very significant decrease in symptoms, including less abdominal pain, distension, bloating, tiredness and improved quality of life. Also, at the end of the ancient wheat diet, but not the modern wheat diet, multiple markers of inflammation were reduced, including vascular endothelial growth factor – implicated in cancer, rheumatoid arthritis and diabetic retinopathy.” (emphasis added)

There appears to be a clear difference between today’s wheat and many of the health-related problems that many people experience in life. If wheat has actually undergone such a transition from what our ancient relatives ate to what we eat today, would it not be better to avoid today’s wheat?

Obesity rates, along with many health-related ailments have skyrocketed since the late 1950s/early 1960s. Studies have shown that even though people aren’t necessarily eating more, they are gaining weight. That is due at least in part to increasing sedentary lifestyles. But it can’t all be blamed on that.

From 1950 through 1960, 33 percent of U.S. adults were overweight and 9.7 percent were clinically obese…” 

“By the 1960s, men were consuming approximately 2,200 calories a day and woman about 1,500 calories a day. Obesity rates jumped to 11.3 percent by 1970 and an additional 3.1 percent by the end of the decade.”

By the year 2000, nearly 31% of Americans were considered obese. Certainly, exercise would help this, but since we know that one of our food’s staples was drastically altered in the 1950s/1960s, that bears at least some of the blame and should be seriously scrutinized. Yet, when people like Drs. Davis or Perlmutter come out with their findings, they are often ridiculed. Why is that?

Because the food industry in the United States makes up nearly 20% of the entire economy. Can you imagine what would happen if that food industry was forced to do things differently? The impact on the economy (not to mention your wallet), would likely be devastating.

I’m certainly not saying, by the way, that food industry has set out to harm or even kill us. They set out to feed as many people as possible, as cheaply as possible. They didn’t necessarily notice the harm that was being done to people until it was pointed out to them. Some companies balk at it and the FDA is way behind the times so we cannot expect help from them.

Education is your best friend. You need to know what you’re eating and how it affects you. Admittedly, it can be difficult to avoid the things that you have been so used to eating. If you love bread, yet find the need to avoid break because of the dwarf wheat (and included gluten), you have very few choices. You can try to find Kamut and then make your own flour, then bake your own bread. However, when you eat out, know that most buns and breads are made with today’s wheat. Even if they are gluten-free (as some are now starting to include on their menus (like Red Robin), the breads are still made with yeast. I’ve already told you that I have high sensitivities to both Baker’s and Brewer’s yeasts.

But the question is this: how important is your health to you? Are you willing to do things that will help you become and remain healthier or not?

Imagine if you unknowingly ingested a bit of rat poison every day. It won’t be long before you started experiencing symptoms like nausea, vomiting, diarrhea, abdominal cramping or inflammation of the stomach and intestines. Depending how much you ingested every day, you might also begin experiencing hair loss, fever, chills, dementia, and even such major problems as heart attack.

If you did not know what was ailing you, all of this might drive you crazy. But when you learned that you had accidentally been ingesting rat poison every day, would you stop immediately or would you say, “Oh, obviously I’ve been eating too much rat poison, so I’ll just dial it back a bit!”?

Clearly, unless you’re an idiot, you would stop ingesting rat poison. I now look at certain foods as being poisonous to my body and I avoid them like the plague.

When I’m tempted to eat pizza, bread, or other things with today’s wheat and/or high fructose corn syrup, I only need to think about what they do to my body and the temptation stops.

You need to be the one who decides what you will eat. You are the final defense before putting anything into your mouth. The more you know, the better off you will be.

It may cost you a bit of money if you want to find out which (if any) foods you are sensitive to, but even if you can’t do that, you can still avoid products with today’s wheat and gluten in them. These things can and do destroy the balance of bacteria in your gut. If left unchecked, you will create a leaky gut and start making yourself sick. Remember, this is where it all starts. If you eat healthy foods, you will create and maintain a balanced gut flora that protects your body by doing what it’s supposed to do. If you eat unhealthy foods, you are endangering your own health.

It’s your body, but if you’re a Christian, your body is also the Temple of the Holy Spirit. Paul says that not all things are beneficial for me and he’s 100% correct. Eating today’s wheat, high fructose corn syrup, and other problem-causing products have absolutely no benefit for me at all.

What is your health worth to you? Join me next time as we look into problems related to High Fructose Corn Syrup (HFCS). We will also eventually tackle Monsanto and genetically modified organisms (GMOs).

Recommended Reading:

  • Wheat Belly, by Dr. William Davis
  • Grain Brain, by Dr. David Perlmutter
  • Brain Maker, by Dr. David Perlmutter

Entry filed under: Religious - Christian - Prophecy. Tags: , , , .

Your Blood, Your Body, and the Holy Spirit’s Temple, Part 2 Your Blood, Your Body, and the Holy Spirit’s Temple, Part 4

5 Comments

  • 1. Sherry  |  May 28, 2015 at 7:05 PM

    Looking forward to reading your post on HFCS. Many have said that sugar is sugar as far as our bodies are concerned. Is there a way that its made that would introduce a man-made chemical? I ask because HFCS is made with an digestible product, corn, just like sugar made from beets or cane. No, don’t answer that question now-if its not brought up in your post, I’ll ask you again.

    I can’t remember who said it but I read an article about our digestive system going haywire from eating too much whole grain foods. Our systems are meant to eat processed grains, such as in seperating the chaff from the wheat. Euell Gibbons would tell us that the chaff is good for roughage…! And some of the whole grain breads I’ve tasted has alot of roughage in them! >… bleah…<

    Interesting posts!

    • 2. modres  |  May 28, 2015 at 7:08 PM

      I put up the part about HFCS. I’ll think you’ll enjoy it.

      • 3. Sherry  |  May 28, 2015 at 7:43 PM

        I did! God bless you!

  • […] Part 3, we discussed the problem of today’s wheat (dwarf wheat), which, though it can grow easily […]

  • […] Part 3, we discussed the problem of today’s wheat (dwarf wheat), which, though it can grow easily […]


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