Wheat Mutagenesis: Worse than GMO's

A lot of people want to know why they have sensitivity to

different wheat and grain products.  My standard reply has always been that our grains have been hybridized and genetically changed so that the varieties available today have much more gluten. There's really much more to it.

 The Wheat Lobby can enthusiastically say that American wheat is not a GMO.  But they are really not forthcoming either, stating that wheat has been hybridized. That makes it a safe label.   Hybridization has been going on for years- cross a yellow apple with a red apple and you have a yellow-red apple and the FDA doesn't come knocking at your door asking for your animal or human test data.

But several wheat varieties have been hiding their dangerous hybridization techniques for years - chemical poison and radiation mutagenesis. Mutagenesis refers to the intentional induction of mutations in an organism, usually using chemical methods, ultraviolet radiation, gamma rays, or high-dose x-ray. According to Dr. William Davis, the author of "The Wheat Belly," [ii]  the techniques of mutagenesis have potential to exert greater genetic change and thereby more biochemical alterations in the plant than genetic modification. The mutated products of mutagenesis, such as imazamox-resistant Clearfield wheat, now grown on one million acres in the Pacific Northwest have been on store shelves for decades.

On the other hand, Dr. Norman Borlaug, called the Father of the Grain Revolution, hybridized wheat that improved yields and saved an estimated billion lives from famine. He was awarded the Nobel Peace Prize in 1970, the Presidential Medal of Freedom and the Congressional Gold Metal .  It is said that Dr. Borlaug has "saved more lives than any other person who has ever lived."[iii]

All his advances were made with mutagenic hybridization techniques in the 1960's. [iv] Since then biotechnology and advanced breeding technologies on many more grain crops have continued to feed the world.   But now questions are beginning to surface for our health and safety.  Buyer beware!

Gluten: Natural Insecticide   

According to Lee Euler, editor and publisher of Cancer Defeated,  "gluten is actually wheat's own natural, built-in insecticide. Gluten is used to kill the insects that would otherwise eat the seeds... what we call the grain... and thereby keep the plant from reproducing." 

The problem is that the human body forms antibodies to this gluten insecticide.  People develop reactions to the gluten, sometimes quickly but usually over a period of time and it is happening more and more today with our gluten loaded standard American diets (SAD).  

Also, one hybridization change yielded 14 new gluten proteins that were not inherent in either parent.[i]  Hence, thousands of changes in varieties may yield dramatically different gluten proteins that humans have not interacted with previously.

Other proteins, such as gliadin, in wheat, rye and barley trigger inflammatory reactions through several different mechanisms.  These proteins have measurably changed since we began hybridizing wheat. 

Easy test for grain sensitivity:  eliminate completely for two weeks from your diet. Then, have a binge day on all the grains you can find and see how your body reacts. (Only if you aren't convinced!)

Symptoms: 

• Gastro-intestinal: Stomach bloating & pain, diarrhea, flatulence, constipation etc.
• Neurological: Frequent headaches, memory loss, behavioural difficulties, depression
• Immune conditions: Frequent infections like colds & flu, and bacterial infections, mouth ulcers
• Inflammation and inflammatory disease: Stiff joints, allergies, arthritis, colitis, thyroiditis etc.
• Skin rashes: Eczema, psoriasis, itching flaky skin
• General: food cravings, tiredness, chronic fatigue, unwell feeling
• Wheat belly, weight gain around the middle.