Why Wheat May Be Very Bad for All of Us

by Rachel Baker on December 11, 2013

Going gluten-free seems like a health food trend right now, but there are serious reasons why going gluten-free is actually much better for your health than you realize.

And again, the concern here is not just for a small segment of the population who happened to inherit susceptibility for sensitivity to gluten. This is a concern as it relates to all humans. As medical researcher Sayer Ji stated, “What is unique about WGA is that it can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations. This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations even when overt allergies or intolerances to wheat gluten appear exceedingly rare.”

The gluten issue is indeed very real and threatening. But it now seems clear that lectin proteins found in wheat may harbor the potential for even more detrimental effects on human health. It is particularly alarming to consider the fact that there is a move to actually genetically modify wheat to enhance its WGA content.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread. The story of WGA’s potential destructive effects on human health is just beginning to be told. We should embrace the notion that low levels of exposure to any toxin over an extended period can lead to serious health issues. And this may well characterize the under-recognized threat of wheat consumption for all humans.

Here’s the origin article at the Daily Beast:

Here’s an article about the research discussing the more-than-23K potentially harmful proteins found in wheat:

Here’s a counter article (referenced inside the origin article) – the Time Article: Why we’re wasting billions on gluten-free food:

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