TO HAVE OR HAVE NOT?
Gluten Containing Breads or Gluten Free Bread
Please read on and see why we, at CoolWellbeing Foundation, feel so much better for not eating bread made from modern hybridised gluten grains.
Back in December 2013, we read the much acclaimed book “Grain Brain” by Dr. David Perlmutter, and have not touched grains such as wheat, rye, spelt and barley since then. Overall, we have enjoyed a rise in our optimal well-being. Coincidence you could say, but we believe it is quite the opposite.
Human beings have thrived for thousands of generations without substantial amounts of these hybridised gluten grains in our diets. Most people are not aware that scientists have been trying to increase the yield of wheat as far back as 1866, when an Austrian priest, by the name of Gregor Mendel, started his “hybridisation” efforts. This involved techniques such as intro-gression and something called “back crossing,” where they were crossbreeding different wheats and grasses, generating new genetic varieties.
The new wheat varieties of today are the by product of this cross breeding to effectively increase the yield enormously and also make them more disease, drought and heat resistant.
This process really started to take off in 1943 at the IMWIC centre based in Mexico (International Maize and Wheat Improvement Centre), where, through the collaboration with the Rockefeller Foundation together with the Mexican government, scientists managed to increase the yield eight fold from 1961 – 1999.
One of the main scientists, University of Minnesota trained geneticist, Dr. Norman Borlaug, working with the IMWIC, is singularly credited with developing this high yielding dwarf variety of wheat. He was called the “Father of the Green Revolution” and won a Nobel Peace Price for his endeavours in 1970.
Unfortunately, the intent and efforts to increase the yield through hybridisation resulted in dramatic changes in the genetic make up of wheat, and other staple grains, which by now have been hugely hybridised. They were considered safe for human consumption, without any need for testing and without concern for possible effects on human safety, even though wheat gluten proteins, in particular, undergo considerable structural change with the hybridisation process.
It seems that everyone assumed that the quest for higher yielding grain varieties during this hybridisation process (ie genetic breeding conditions) did not change the “essence” of the actual product and, therefore, would be well tolerated by the general public at large.
In short, over the past 60 or so years, and as a direct result of these “scientific advances” in creating higher yielding wheat plants, thousands of new strains have made it into the human commercial food supply without being properly safety tested as to human tolerance of these genetically engineered substances.
Quoting from William Davis’s, MD, excellent book “Wheat Belly”:-
“Because hybridization experiments did not require the documentation of animal or human testing, pinpointing where, when and how the precise hybrids that might have amplified the ill effects of wheat is an impossible task. Nor is it known whether only some or all of the hybrid wheat generated has potential for undesirable human health effects.
“The incremental genetic variations introduced with each round of hybridisation can make a world of difference. Take human males and females. While men and women are, at their genetic core, largely the same, the differences clearly make for interesting conversation, not to mention romantic dalliances. The crucial differences between human men and women are a set of differences that originate with just
One single chromosome -
the diminutive male chromosome, and its few genes,which set the stage for tens of thousands of years of human life and death!
“And so it goes with this human-engineered grass we still call “wheat.” Genetic differences generated via thousands of human-engineered hybridisations make for substantial variation in composition and appearance – qualities important not just to chefs and food producers, but also potentially to human health.”
Therefore, it is important to ask the question:
Could hybridised wheat potentially harm us?
Dr. Alessio Fasano and Dr. Tom O’Bryan both insist that the gluten in wheat (as well as other gluten containing hybridised grains) are harmful to every single person inhabiting this beautiful blue planet of ours. After studying the works of these two exceptional medical practitioners over the past few years, we completely agree with them.
Since gluten is inflammatory to the lining of our small intestine over time this can lead to serious issues such as leaky gut and auto-immune diseases. Because these inflammatory changes can take place over many years or even decades, many people never associate eating what they regard as a staple food, such as bread made from modern grains, as being the cause of their subsequent ill health.
That is why we stay away from any conventional grains containing hybridised gluten (wheat, rye, barley and spelt) and make our own breads from seeds (non GMO), buckwheat, millet, quinoa, amaranth, tapioca etc. Consequently we feel we are enjoying optimal health.
Making your own gluten free bread is not hard and does not take long. Check out our new Pumpkin Seed and Zucchini bread – it is delicious. The preparation for this takes only 5 minutes – yes only 5 minutes !! – and baking time is about 40-50 minutes. This loaf will stay fresh and moist for at least one week without any preservatives.
Try it yourself and see how easy it is. Enjoy!!