Gluten & Pain

[mike4lorie]

I was at my Chronic Pain doctor almost 2 months ago. He asked me a rather funny question I thought... He said Mike how much bread do you eat... I said. Well usually I have toast in the morning, and usually a sandwich for lunch... I said that's a strange question to ask me. He said gluten is not good for pain. It causes inflammation problems. He said do me a favour and cut wheat bread out till your next appointment. I said, sure no problem. I was complaining about my elbows have been bothering me for a few weeks now.

So, I came home and told Lorie no more wheat for me for the next 3 months. After two weeks of no wheat, my elbows were a lot less painful. So after a month and a half of no wheat, I was feeling better, had more energy, no pain in my elbows.

So Lorie, left for her cousins Monday afternoon, because her dog is not doing well, and her cousin is leaving for Florida for a month with her Mom and 2 other sisters. Her mom is probably on her last trip to Florida... Loris is joining them for the last 10 days of March... But getting off my story...

So Lorie is at her cousin's with the truck, and I notice Tuesday morning, there is no more gluten bread (that needs to be kept in the freezer, But I will explain that later. So Lorie has some whole wheat bread in the fridge, so I say well a couple of So yes slices won't bother me. So, I had 2 slices Tuesday morning, a sandwich Tuesday afternoon, toast Wednesday morning, and sandwich Wednesday afternoon, and when I woke up this morning, I thought my elbows were going to pop out of the skin... The pain was an 8 out of 10... Lorie's sister came over to borrow some of my tools, so I asked her to pick me up 2 loafs of gluten free bread on her way over... So yes wheat adds to inflamation...and I don't have the energy I had like the last month and half.

So gluten free bread is expensive, and must be kept in the freezer, and take the bread out that you want. Gluten free bread is very dense and taste like sawdust if warm...

I challenge anybody here who eats wheat bread, and suffers from pain and no energy, cut the wheat out for 3 months, and see how you feel. We have been buying noodles that are not made with wheat... But Please, just give it a thought, and even better a try...

 

[seadoug]

I was at my Chronic Pain doctor almost 2 months ago. He asked me a rather funny question I thought... He said Mike how much bread do you eat... I said. Well usually I have toast in the morning, and usually a sandwich for lunch... I said that's a strange question to ask me. He said gluten is not good for pain. It causes inflammation problems. He said do me a favour and cut wheat bread out till your next appointment. I said, sure no problem. I was complaining about my elbows have been bothering me for a few weeks now.

So, I came home and told Lorie no more wheat for me for the next 3 months. After two weeks of no wheat, my elbows were a lot less painful. So after a month and a half of no wheat, I was feeling better, had more energy, no pain in my elbows.

So Lorie, left for her cousins Monday afternoon, because her dog is not doing well, and her cousin is leaving for Florida for a month with her Mom and 2 other sisters. Her mom is probably on her last trip to Florida... Loris is joining them for the last 10 days of March... But getting off my story...

So Lorie is at her cousin's with the truck, and I notice Tuesday morning, there is no more gluten bread (that needs to be kept in the freezer, But I will explain that later. So Lorie has some whole wheat bread in the fridge, so I say well a couple of So yes slices won't bother me. So, I had 2 slices Tuesday morning, a sandwich Tuesday afternoon, toast Wednesday morning, and sandwich Wednesday afternoon, and when I woke up this morning, I thought my elbows were going to pop out of the skin... The pain was an 8 out of 10... Lorie's sister came over to borrow some of my tools, so I asked her to pick me up 2 loafs of gluten free bread on her way over... So yes wheat adds to inflamation...and I don't have the energy I had like the last month and half.

So gluten free bread is expensive, and must be kept in the freezer, and take the bread out that you want. Gluten free bread is very dense and taste like sawdust if warm...

I challenge anybody here who eats wheat bread, and suffers from pain and no energy, cut the wheat out for 3 months, and see how you feel. We have been buying noodles that are not made with wheat... But Please, just give it a thought, and even better a try...

Thank you. This is really enlightening. We really don't eat bread. We eat salads 5 days a week with Mission Low Carb Tortillas to add more fiber.

 

[Repondering]

I was at my Chronic Pain doctor almost 2 months ago. He asked me a rather funny question I thought... He said Mike how much bread do you eat... I said. Well usually I have toast in the morning, and usually a sandwich for lunch... I said that's a strange question to ask me. He said gluten is not good for pain. It causes inflammation problems. He said do me a favour and cut wheat bread out till your next appointment. I said, sure no problem. I was complaining about my elbows have been bothering me for a few weeks now.

So, I came home and told Lorie no more wheat for me for the next 3 months. After two weeks of no wheat, my elbows were a lot less painful. So after a month and a half of no wheat, I was feeling better, had more energy, no pain in my elbows.

So Lorie, left for her cousins Monday afternoon, because her dog is not doing well, and her cousin is leaving for Florida for a month with her Mom and 2 other sisters. Her mom is probably on her last trip to Florida... Loris is joining them for the last 10 days of March... But getting off my story...

So Lorie is at her cousin's with the truck, and I notice Tuesday morning, there is no more gluten bread (that needs to be kept in the freezer, But I will explain that later. So Lorie has some whole wheat bread in the fridge, so I say well a couple of So yes slices won't bother me. So, I had 2 slices Tuesday morning, a sandwich Tuesday afternoon, toast Wednesday morning, and sandwich Wednesday afternoon, and when I woke up this morning, I thought my elbows were going to pop out of the skin... The pain was an 8 out of 10... Lorie's sister came over to borrow some of my tools, so I asked her to pick me up 2 loafs of gluten free bread on her way over... So yes wheat adds to inflamation...and I don't have the energy I had like the last month and half.

So gluten free bread is expensive, and must be kept in the freezer, and take the bread out that you want. Gluten free bread is very dense and taste like sawdust if warm...

I challenge anybody here who eats wheat bread, and suffers from pain and no energy, cut the wheat out for 3 months, and see how you feel. We have been buying noodles that are not made with wheat... But Please, just give it a thought, and even better a try...

Tastes like sawdust does it? Go to glutenfreeandmore.com and look up their Champion Sandwich Bread. The main ingredients are brown rice flour, tapioca flour and cornstarch. Also butter, eggs, honey, yeast, xanthan gum and a few other things too. It's easy to make, everyone I know who has tasted it likes it and it's a pretty straightforward recipe to follow.

 

[Bella]

Ah, gluten. Gluten and I parted company about thirteen years ago due to medical necessity. My husband had to go gluten-free a few years before I did. Mike, you've found out that by staying off gluten, you feel better. That's not a surprise to me. I've seen what going gluten-free can do for people. My husband is a great example. He had heartburn for decades. No kidding, ever since he was a kid. He thought it was acidic foods, like tomato sauce and orange juice, that caused it. He popped Pepcid and Gaviscon every day. (That has its own detrimental effects on the body.) About a month after he stopped eating gluten, he told me, "Bella, I haven't had any heartburn in weeks." Guess what? No wheat, no heartburn. He ate all the foods that he'd been avoiding and had no heartburn. BTW, there are some excellent gluten-free bread brands. You'd never know that they're gluten-free. However, I don't know if they're available in your country.

When people complain to me about heartburn, I tell them about my husband and suggest that they try avoiding wheat for about six weeks to see if they feel better. They look at me like I stuck them with a pin, and their eyes glaze over. They can't imagine life without wheat. That's when the backpedaling starts, "Oh, it's not that bad, blah, blah, blah, blah." I say, "Evidently, you're not suffering enough to want to make a change. Oh, well, enjoy your roll." And that's where I leave it. Sure, just keep popping the Pepcid and Nexium long enough, and you'll stop producing stomach acid that's needed to digest your food.

Wheat, in one form or another, has been around for thousands of years. It has been and continues to be a dietary staple around the world. More than 700 million tons of wheat are cultivated worldwide, and it is grown on more land area than any other commercial crop.

It's important to recognize that there are many different breeds of wheat. However, almost all of the wheat eaten today is dwarf wheat, which is a high-yielding wheat variety. This form of wheat was developed by cross-breeding and crude genetic manipulation in the 1960's.

Dwarf wheat can be described as short, stubby, hardy, and high yielding, not exactly sounding like the amber waves of grain, right? Dwarf wheat contains more starches and glutens compared to ancient wheat and many more chromosomes (some sources say double), which may result in odd protein formations.

Dr. William Davis, author of "Wheat Belly", claims the gliadin (a wheat protein) in modern, high-yield, semi-dwarf wheat acts as an opiate in the brain and actually causes hunger, making it a potent appetite stimulant.

Dr. Mark Hyman, New York Times bestselling author and director of the Cleveland Clinic Center for Functional Medicine, calls the wheat of today FrankenWheat and claims that it contains a super starch (which is fattening), a form of super gluten (which is inflammatory), and a super drug similar to what Dr. Davis describes in "Wheat Belly." He professes that modern wheat contributes to obesity, diabetes, heart disease, cancer, dementia, depression, and several other ailments.

Why was wheat modernized? Modern wheat was developed by Norman E. Borlaug, the leader of the 1960's Green Revolution, in an effort to increase yields and "feed the world." The wheat variety he developed was resistant to rust and fungal disease but required a lot of fertilizer, pesticides, and irrigation to get the high yields. Borlaug was also able to create dwarf wheat varieties that could grow in all parts of the world, no matter what kind of weather conditions existed.

The math is pretty simple. High yields + weather resistance + pest resistance = profit.

Could the modernization of wheat be making us sick? It depends on who you ask. According to the doctors mentioned above, yes, modern wheat is making people sick. The thousands of people who stopped eating wheat after reading "Wheat Belly" claim to have more energy, to have lost significant weight, and to simply feel better.

On the other side, we have government agencies swearing up, down, and sideways that modern wheat is not a problem or a health concern.

It's hard to ignore the personal testimonies of thousands of people who feel better after dropping wheat, but there might be more to this story than meets the eye. There's a larger picture here than just modernized wheat. From growing wheat to processing and "manufacturing" bread and baked goods, there are many other suspects to take a look at. However, modernized wheat should not be ignored, as it certainly plays its part in this whole puzzle.

Mike, I'm glad you had the courage to rise to the challenge and make the change in your diet, and I'm glad you're feeling better.

Bella

 

[George1959]

Ah, gluten. Gluten and I parted company about thirteen years ago due to medical necessity. My husband had to go gluten-free a few years before I did. Mike, you've found out that by staying off gluten, you feel better. That's not a surprise to me. I've seen what going gluten-free can do for people. My husband is a great example. He had heartburn for decades. No kidding, ever since he was a kid. He thought it was acidic foods, like tomato sauce and orange juice, that caused it. He popped Pepcid and Gaviscon every day. (That has its own detrimental effects on the body.) About a month after he stopped eating gluten, he told me, "Bella, I haven't had any heartburn in weeks." Guess what? No wheat, no heartburn. He ate all the foods that he'd been avoiding and had no heartburn. BTW, there are some excellent gluten-free bread brands. You'd never know that they're gluten-free. However, I don't know if they're available in your country.

When people complain to me about heartburn, I tell them about my husband and suggest that they try avoiding wheat for about six weeks to see if they feel better. They look at me like I stuck them with a pin, and their eyes glaze over. They can't imagine life without wheat. That's when the backpedaling starts, "Oh, it's not that bad, blah, blah, blah, blah." I say, "Evidently, you're not suffering enough to want to make a change. Oh, well, enjoy your roll." And that's where I leave it. Sure, just keep popping the Pepcid and Nexium long enough, and you'll stop producing stomach acid that's needed to digest your food.

Wheat, in one form or another, has been around for thousands of years. It has been and continues to be a dietary staple around the world. More than 700 million tons of wheat are cultivated worldwide, and it is grown on more land area than any other commercial crop.

It's important to recognize that there are many different breeds of wheat. However, almost all of the wheat eaten today is dwarf wheat, which is a high-yielding wheat variety. This form of wheat was developed by cross-breeding and crude genetic manipulation in the 1960's.

Dwarf wheat can be described as short, stubby, hardy, and high yielding, not exactly sounding like the amber waves of grain, right? Dwarf wheat contains more starches and glutens compared to ancient wheat and many more chromosomes (some sources say double), which may result in odd protein formations.

Dr. William Davis, author of "Wheat Belly", claims the gliadin (a wheat protein) in modern, high-yield, semi-dwarf wheat acts as an opiate in the brain and actually causes hunger, making it a potent appetite stimulant.

Dr. Mark Hyman, New York Times bestselling author and director of the Cleveland Clinic Center for Functional Medicine, calls the wheat of today FrankenWheat and claims that it contains a super starch (which is fattening), a form of super gluten (which is inflammatory), and a super drug similar to what Dr. Davis describes in "Wheat Belly." He professes that modern wheat contributes to obesity, diabetes, heart disease, cancer, dementia, depression, and several other ailments.

Why was wheat modernized? Modern wheat was developed by Norman E. Borlaug, the leader of the 1960's Green Revolution, in an effort to increase yields and "feed the world." The wheat variety he developed was resistant to rust and fungal disease but required a lot of fertilizer, pesticides, and irrigation to get the high yields. Borlaug was also able to create dwarf wheat varieties that could grow in all parts of the world, no matter what kind of weather conditions existed.

The math is pretty simple. High yields + weather resistance + pest resistance = profit.

Could the modernization of wheat be making us sick? It depends on who you ask. According to the doctors mentioned above, yes, modern wheat is making people sick. The thousands of people who stopped eating wheat after reading "Wheat Belly" claim to have more energy, to have lost significant weight, and to simply feel better.

On the other side, we have government agencies swearing up, down, and sideways that modern wheat is not a problem or a health concern.

It's hard to ignore the personal testimonies of thousands of people who feel better after dropping wheat, but there might be more to this story than meets the eye. There's a larger picture here than just modernized wheat. From growing wheat to processing and "manufacturing" bread and baked goods, there are many other suspects to take a look at. However, modernized wheat should not be ignored, as it certainly plays its part in this whole puzzle.

Mike, I'm glad you had the courage to rise to the challenge and make the change in your diet, and I'm glad you're feeling better.

Bella

This is a very good description of the problems gluten may cause in a lot of people. I am one of them too.
But gluten is not only in wheat, but also in rye, barley and oat for example.

 

[Bella]

Thank you, George. There are more of us every day. Unfortunately, there are so many people who don't realize that it's gluten that's causing their problems. I think there's a fear of going gluten-free, and it comes from a lack of understanding of exactly what the problem with it is. Also, adapting to a gluten-free diet involves some work, and people aren't willing to do what it takes to truly rectify the problem. They're looking for a magic bullet, a quick fix to alleviate their distress. If they can't get it from a pill, they aren't interested.

@mike4lorie, I neglected to say, I think you've got a good doctor. He's a cut above most of them. The majority wouldn't have considered gluten as the root of your problem and would've thrown drugs at you instead. Unfortunately, drugs only treat the symptoms and don't do anything to actually rectify the problem.

Bella

 

[Chet]

That's very interesting. I found https://www.arthritis-health.com/types/general/how-gluten-can-cause-joint-pain and have to look into it further. The thing is though, my joint pain came with age. I've always eaten bread so??

 

[mike4lorie]

Tastes like sawdust does it? Go to glutenfreeandmore.com and look up their Champion Sandwich Bread. The main ingredients are brown rice flour, tapioca flour and cornstarch. Also butter, eggs, honey, yeast, xanthan gum and a few other things too. It's easy to make, everyone I know who has tasted it likes it and it's a pretty straightforward recipe to follow.

Thank you @Repondering , I am going to check that site out, Looks very interesting, and am looking forward to looking at it a little closer, Thanks again for that!

Ah, gluten. Gluten and I parted company about thirteen years ago due to medical necessity. My husband had to go gluten-free a few years before I did. Mike, you've found out that by staying off gluten, you feel better. That's not a surprise to me. I've seen what going gluten-free can do for people. My husband is a great example. He had heartburn for decades. No kidding, ever since he was a kid. He thought it was acidic foods, like tomato sauce and orange juice, that caused it. He popped Pepcid and Gaviscon every day. (That has its own detrimental effects on the body.) About a month after he stopped eating gluten, he told me, "Bella, I haven't had any heartburn in weeks." Guess what? No wheat, no heartburn. He ate all the foods that he'd been avoiding and had no heartburn. BTW, there are some excellent gluten-free bread brands. You'd never know that they're gluten-free. However, I don't know if they're available in your country.

When people complain to me about heartburn, I tell them about my husband and suggest that they try avoiding wheat for about six weeks to see if they feel better. They look at me like I stuck them with a pin, and their eyes glaze over. They can't imagine life without wheat. That's when the backpedaling starts, "Oh, it's not that bad, blah, blah, blah, blah." I say, "Evidently, you're not suffering enough to want to make a change. Oh, well, enjoy your roll." And that's where I leave it. Sure, just keep popping the Pepcid and Nexium long enough, and you'll stop producing stomach acid that's needed to digest your food.

Wheat, in one form or another, has been around for thousands of years. It has been and continues to be a dietary staple around the world. More than 700 million tons of wheat are cultivated worldwide, and it is grown on more land area than any other commercial crop.

It's important to recognize that there are many different breeds of wheat. However, almost all of the wheat eaten today is dwarf wheat, which is a high-yielding wheat variety. This form of wheat was developed by cross-breeding and crude genetic manipulation in the 1960's.

Dwarf wheat can be described as short, stubby, hardy, and high yielding, not exactly sounding like the amber waves of grain, right? Dwarf wheat contains more starches and glutens compared to ancient wheat and many more chromosomes (some sources say double), which may result in odd protein formations.

Dr. William Davis, author of "Wheat Belly", claims the gliadin (a wheat protein) in modern, high-yield, semi-dwarf wheat acts as an opiate in the brain and actually causes hunger, making it a potent appetite stimulant.

Dr. Mark Hyman, New York Times bestselling author and director of the Cleveland Clinic Center for Functional Medicine, calls the wheat of today FrankenWheat and claims that it contains a super starch (which is fattening), a form of super gluten (which is inflammatory), and a super drug similar to what Dr. Davis describes in "Wheat Belly." He professes that modern wheat contributes to obesity, diabetes, heart disease, cancer, dementia, depression, and several other ailments.

Why was wheat modernized? Modern wheat was developed by Norman E. Borlaug, the leader of the 1960's Green Revolution, in an effort to increase yields and "feed the world." The wheat variety he developed was resistant to rust and fungal disease but required a lot of fertilizer, pesticides, and irrigation to get the high yields. Borlaug was also able to create dwarf wheat varieties that could grow in all parts of the world, no matter what kind of weather conditions existed.

The math is pretty simple. High yields + weather resistance + pest resistance = profit.

Could the modernization of wheat be making us sick? It depends on who you ask. According to the doctors mentioned above, yes, modern wheat is making people sick. The thousands of people who stopped eating wheat after reading "Wheat Belly" claim to have more energy, to have lost significant weight, and to simply feel better.

On the other side, we have government agencies swearing up, down, and sideways that modern wheat is not a problem or a health concern.

It's hard to ignore the personal testimonies of thousands of people who feel better after dropping wheat, but there might be more to this story than meets the eye. There's a larger picture here than just modernized wheat. From growing wheat to processing and "manufacturing" bread and baked goods, there are many other suspects to take a look at. However, modernized wheat should not be ignored, as it certainly plays its part in this whole puzzle.

Mike, I'm glad you had the courage to rise to the challenge and make the change in your diet, and I'm glad you're feeling better.

Bella

Thank you @Bella, Yes my doctor lent me that book, and will be reading it... Who would ever think that would be adding more problems to the problems that I have always had...

This is a very good description of the problems gluten may cause in a lot of people. I am one of them too.
But gluten is not only in wheat, but also in rye, barley and oat for example.

@George1959, That is one place I will have trouble giving up the wheat, and that is in my Rye... LoL

Thank you, George. There are more of us every day. Unfortunately, there are so many people who don't realize that it's gluten that's causing their problems. I think there's a fear of going gluten-free, and it comes from a lack of understanding of exactly what the problem with it is. Also, adapting to a gluten-free diet involves some work, and people aren't willing to do what it takes to truly rectify the problem. They're looking for a magic bullet, a quick fix to alleviate their distress. If they can't get it from a pill, they aren't interested.

@mike4lorie, I neglected to say, I think you've got a good doctor. He's a cut above most of them. The majority wouldn't have considered gluten as the root of your problem and would've thrown drugs at you instead. Unfortunately, drugs only treat the symptoms and don't do anything to actually rectify the problem.

Bella

@Bella, kind of amazing how many people I know are off the wheat... My Doc is a very good doctor who is now a very close friend... My doctor is a Family Doctor, Chiro, and Chronic Pain Specialist, and is now travelling to the Dominican every three months to help the people of Haiti... He's also a GREAT friend now as I said above...

That's very interesting. I found https://www.arthritis-health.com/types/general/how-gluten-can-cause-joint-pain and have to look into it further. The thing is though, my joint pain came with age. I've always eaten bread so??

@Chet I am willing to bet, if you get off the wheat, you will begin to feel much better, I was kinda hesitating on my drive home, but after doing it... WoW... Yes it was causing some of my problems... BIG difference...

 

[Bella]

This is a very good description of the problems gluten may cause in a lot of people. I am one of them too.
But gluten is not only in wheat, but also in rye, barley and oat for example.

Yes, @George1959, rye and barley contain gluten and so can oats if they're processed in a facility that also processes wheat. Look around and you'll be able to find certified gluten-free oats. Those should be safe to eat.

That's very interesting. I found https://www.arthritis-health.com/types/general/how-gluten-can-cause-joint-pain and have to look into it further. The thing is though, my joint pain came with age. I've always eaten bread so??

So, @Chet, even though your arthritis came with age and you've always eaten bread, arthritis is an inflammatory disease, and avoiding wheat at this point could very well help alleviate some pain from the disease. The only way to see if it helps is to be willing to cut wheat out of your diet for six to eight weeks. No cheating.

 

[Bella]

That brings me to "hidden wheat". Check out these articles, they'll help you identify where to find the culprits. It's eye opening.

Dr. Kara Fitzgerald - Hidden Sources of Gluten > https://www.drkarafitzgerald.com/2017/02/02/hidden-sources-gluten/

Arizona Campus Health Service - Identifying Gluten in Packaged Foods > https://health.arizona.edu/sites/default/files/gluten_free_food_labels.pdf

Bella

 

[PeppermintPatty]

Ah, gluten. Gluten and I parted company about thirteen years ago due to medical necessity. My husband had to go gluten-free a few years before I did. Mike, you've found out that by staying off gluten, you feel better. That's not a surprise to me. I've seen what going gluten-free can do for people. My husband is a great example. He had heartburn for decades. No kidding, ever since he was a kid. He thought it was acidic foods, like tomato sauce and orange juice, that caused it. He popped Pepcid and Gaviscon every day. (That has its own detrimental effects on the body.) About a month after he stopped eating gluten, he told me, "Bella, I haven't had any heartburn in weeks." Guess what? No wheat, no heartburn. He ate all the foods that he'd been avoiding and had no heartburn. BTW, there are some excellent gluten-free bread brands. You'd never know that they're gluten-free. However, I don't know if they're available in your country.

When people complain to me about heartburn, I tell them about my husband and suggest that they try avoiding wheat for about six weeks to see if they feel better. They look at me like I stuck them with a pin, and their eyes glaze over. They can't imagine life without wheat. That's when the backpedaling starts, "Oh, it's not that bad, blah, blah, blah, blah." I say, "Evidently, you're not suffering enough to want to make a change. Oh, well, enjoy your roll." And that's where I leave it. Sure, just keep popping the Pepcid and Nexium long enough, and you'll stop producing stomach acid that's needed to digest your food.

Wheat, in one form or another, has been around for thousands of years. It has been and continues to be a dietary staple around the world. More than 700 million tons of wheat are cultivated worldwide, and it is grown on more land area than any other commercial crop.

It's important to recognize that there are many different breeds of wheat. However, almost all of the wheat eaten today is dwarf wheat, which is a high-yielding wheat variety. This form of wheat was developed by cross-breeding and crude genetic manipulation in the 1960's.

Dwarf wheat can be described as short, stubby, hardy, and high yielding, not exactly sounding like the amber waves of grain, right? Dwarf wheat contains more starches and glutens compared to ancient wheat and many more chromosomes (some sources say double), which may result in odd protein formations.

Dr. William Davis, author of "Wheat Belly", claims the gliadin (a wheat protein) in modern, high-yield, semi-dwarf wheat acts as an opiate in the brain and actually causes hunger, making it a potent appetite stimulant.

Dr. Mark Hyman, New York Times bestselling author and director of the Cleveland Clinic Center for Functional Medicine, calls the wheat of today FrankenWheat and claims that it contains a super starch (which is fattening), a form of super gluten (which is inflammatory), and a super drug similar to what Dr. Davis describes in "Wheat Belly." He professes that modern wheat contributes to obesity, diabetes, heart disease, cancer, dementia, depression, and several other ailments.

Why was wheat modernized? Modern wheat was developed by Norman E. Borlaug, the leader of the 1960's Green Revolution, in an effort to increase yields and "feed the world." The wheat variety he developed was resistant to rust and fungal disease but required a lot of fertilizer, pesticides, and irrigation to get the high yields. Borlaug was also able to create dwarf wheat varieties that could grow in all parts of the world, no matter what kind of weather conditions existed.

The math is pretty simple. High yields + weather resistance + pest resistance = profit.

Could the modernization of wheat be making us sick? It depends on who you ask. According to the doctors mentioned above, yes, modern wheat is making people sick. The thousands of people who stopped eating wheat after reading "Wheat Belly" claim to have more energy, to have lost significant weight, and to simply feel better.

On the other side, we have government agencies swearing up, down, and sideways that modern wheat is not a problem or a health concern.

It's hard to ignore the personal testimonies of thousands of people who feel better after dropping wheat, but there might be more to this story than meets the eye. There's a larger picture here than just modernized wheat. From growing wheat to processing and "manufacturing" bread and baked goods, there are many other suspects to take a look at. However, modernized wheat should not be ignored, as it certainly plays its part in this whole puzzle.

Mike, I'm glad you had the courage to rise to the challenge and make the change in your diet, and I'm glad you're feeling better.

Bella

Great post. Gluten causes inflammation .
Inflammation causes pain. Most processed foods are made with some form of gluten and some form of sugar. Eliminating gluten and using better forms of sugar is life changing.

‘Rise to the challenge,’ and feel better, indeed. Thanks for helpful, information.
It’s well written.

 

[PeppermintPatty]

I was at my Chronic Pain doctor almost 2 months ago. He asked me a rather funny question I thought... He said Mike how much bread do you eat... I said. Well usually I have toast in the morning, and usually a sandwich for lunch... I said that's a strange question to ask me. He said gluten is not good for pain. It causes inflammation problems. He said do me a favour and cut wheat bread out till your next appointment. I said, sure no problem. I was complaining about my elbows have been bothering me for a few weeks now.

So, I came home and told Lorie no more wheat for me for the next 3 months. After two weeks of no wheat, my elbows were a lot less painful. So after a month and a half of no wheat, I was feeling better, had more energy, no pain in my elbows.

So Lorie, left for her cousins Monday afternoon, because her dog is not doing well, and her cousin is leaving for Florida for a month with her Mom and 2 other sisters. Her mom is probably on her last trip to Florida... Loris is joining them for the last 10 days of March... But getting off my story...

So Lorie is at her cousin's with the truck, and I notice Tuesday morning, there is no more gluten bread (that needs to be kept in the freezer, But I will explain that later. So Lorie has some whole wheat bread in the fridge, so I say well a couple of So yes slices won't bother me. So, I had 2 slices Tuesday morning, a sandwich Tuesday afternoon, toast Wednesday morning, and sandwich Wednesday afternoon, and when I woke up this morning, I thought my elbows were going to pop out of the skin... The pain was an 8 out of 10... Lorie's sister came over to borrow some of my tools, so I asked her to pick me up 2 loafs of gluten free bread on her way over... So yes wheat adds to inflamation...and I don't have the energy I had like the last month and half.

So gluten free bread is expensive, and must be kept in the freezer, and take the bread out that you want. Gluten free bread is very dense and taste like sawdust if warm...

I challenge anybody here who eats wheat bread, and suffers from pain and no energy, cut the wheat out for 3 months, and see how you feel. We have been buying noodles that are not made with wheat... But Please, just give it a thought, and even better a try...

Good information from your Pain Doctor and good for following through and noticing these changes. Gluten free products are expensive but there are many good recipes for anything you can think of in a gluten free version. After a while you’ll be making your own gluten free bread and pizza dough. Red Mills puts out an excellent gf mix for making pancakes / waffles. It even tastes great using avocado oil and coconut milk if you prefer dairy free.

 

[Jules]

Wheat, in one form or another, has been around for thousands of years. It has been and continues to be a dietary staple around the world. More than 700 million tons of wheat are cultivated worldwide, and it is grown on more land area than any other commercial crop.

It's important to recognize that there are many different breeds of wheat. However, almost all of the wheat eaten today is dwarf wheat, which is a high-yielding wheat variety. This form of wheat was developed by cross-breeding and crude genetic manipulation in the 1960's.

I’m surprised that there hasn’t been a demand for wheat grown from the varieties that were common prior to the 60s. Are there any brands that sell flour from any of these grains. If people want it, they will pay extra.

 

[Oris Borloff]

I’m surprised that there hasn’t been a demand for wheat grown from the varieties that were common prior to the 60s. Are there any brands that sell flour from any of these grains. If people want it, they will pay extra.

Check out Breadtopia.com They have wheat berries and milled flours.

Some people who don't have celiac disease can sometimes eat einkorn or some of the other ancient wheats. I wonder if that has more to do with Roundup than it does with the wheat itself? Luckily not something I have a problem with.

 

[Bella]

I’m surprised that there hasn’t been a demand for wheat grown from the varieties that were common prior to the 60s. Are there any brands that sell flour from any of these grains. If people want it, they will pay extra.

Yes, there are. Before I had to go gluten free, I primarily used ancient grains, spelt flour regular and whole grain and einkorn flour. There are also ready made products on the market made from both.

Check out Breadtopia.com They have wheat berries and milled flours.

Some people who don't have celiac disease can sometimes eat einkorn or some of the other ancient wheats. I wonder if that has more to do with Roundup than it does with the wheat itself? Luckily not something I have a problem with.

Spelt and The Many Shades of Gluten Reactivity - Excerpt from the article below. Read the entire article to better understand why some people who are sensitive to gluten might be able to eat spelt/einkorn. > https://www.drkarafitzgerald.com/2019/01/06/spelt-and-the-many-shades-of-gluten-reactivity/

How Spelt Is Different

"There are key differences in the gluten components of spelt which is why some gluten/wheat-reactive people tolerate spelt better. Spelt has “minor” levels of Omega Gliadins compared with wheat and it does not contain the strongly antigenic Omega-5 Gliadins. It appears to have half as many glutenins as common wheat flour."

Bella

 

[mike4lorie]

Check out Breadtopia.com They have wheat berries and milled flours.

Some people who don't have celiac disease can sometimes eat einkorn or some of the other ancient wheats. I wonder if that has more to do with Roundup than it does with the wheat itself? Luckily not something I have a problem with.

Thank you, I'm going to check that out... What I have seen so far are way too many eggs... I am also allergic to eggs... Some loaves I noticed are like 7 eggs... Lorie replaces eggs with Flax seeds... But I think she would have to use a whole package of flax seeds for 7 eggs... LoL...

 

[Marie5656]

It is stuff like this that keeps me coming back. Learned something new today

 

[mike4lorie]

That brings me to "hidden wheat". Check out these articles, they'll help you identify where to find the culprits. It's eye opening.

Dr. Kara Fitzgerald - Hidden Sources of Gluten > https://www.drkarafitzgerald.com/2017/02/02/hidden-sources-gluten/

Arizona Campus Health Service - Identifying Gluten in Packaged Foods > https://health.arizona.edu/sites/default/files/gluten_free_food_labels.pdf

Bella

I cannot believe how much stuff is gluten... I guess I am in for a lifestyle change... WoW oh Wow... and here I am thinking it was only bread I had to change...

 

[mike4lorie]

It is stuff like this that keeps me coming back. Learned something new today

I have stopped by this artical many times today to log in, and read the web site you wonderful people leave... Thank YOU for that @Bella

 

[Bella]

I cannot believe how much stuff is gluten... I guess I am in for a lifestyle change... WoW oh Wow... and here I am thinking it was only bread I had to change...

I have stopped by this artical many times today to log in, and read the web site you wonderful people leave... Thank YOU for that @Bella

You're very welcome, Mike. I know how overwhelming it is when you find out you have to change your eating habits. Been there and done it. I'm always willing to help out if I can. We're all in this together, aren't we?

 

[mike4lorie]

You're very welcome, Mike. I know how overwhelming it is when you find out you have to change your eating habits. Been there and done it. I'm always willing to help out if I can. We're all in this together, aren't we?

Yes, @Bella we are, so very much, and life is so much better when we help one another out wherever we can. This is just adding another problem for me, and I will get through it... But a lot of recipes I look at have multi-eggs, and I have to watch the sugars with diabetes... But what I have discovered in the last month or so, is there is LOTS of gluten in prepared meals which we don't eat at all really... Took me a while to learn about diabetes, and I will get this gluten one settled out... Thanks again @Bella for all your help and literature... Learning lots...

 

[Lilac]

@Bella, I understand gluten is in all wheat. I've been buying a non-GMO wheat grown in Montana for a long time. If I understand you correctly, the Frankenwheat has been been made higher in gluten & probably other bad things too than the original wheat. Would that be fairly accurate?

The bulk food store I go to has had spelt for years, but I never really looked at it. She had been making spelt bread for sale too. Things that she doesn't carry that she can find can be ordered if you want it. I will be headed to the library to find the book Wheatbelly to read.

I just informed my husband we are getting rid of some things in our house. I have been having problems that I haven't had before. This past Friday, my nurse practitioner just gave me a blanket statement of stop eating processed carbs & fatty-fried/fatty foods. We pretty much cook from scratch, but I'm looking at what we cook with even more now. This thread is really making me think about all of the food we eat.

@PeppermintPatty, the only sugar I buy is unprocessed cane sugar, molasses & sorghum. With the granulated cane sugar & molasses, I make my brown sugar. The only thing I have tried making & I will be doing it next is powdered sugar. I don't use much of that at all, except for around the holidays.

@mike4lorie, thanks for starting this post.

 

[Disgustedman]

Now after reading this, I'm glad I'm only lactose intolerant.

 

[PeppermintPatty]

@Bella, I understand gluten is in all wheat. I've been buying a non-GMO wheat grown in Montana for a long time. If I understand you correctly, the Frankenwheat has been been made higher in gluten & probably other bad things too than the original wheat. Would that be fairly accurate?

The bulk food store I go to has had spelt for years, but I never really looked at it. She had been making spelt bread for sale too. Things that she doesn't carry that she can find can be ordered if you want it. I will be headed to the library to find the book Wheatbelly to read.

I just informed my husband we are getting rid of some things in our house. I have been having problems that I haven't had before. This past Friday, my nurse practitioner just gave me a blanket statement of stop eating processed carbs & fatty-fried/fatty foods. We pretty much cook from scratch, but I'm looking at what we cook with even more now. This thread is really making me think about all of the food we eat.

@PeppermintPatty, the only sugar I buy is unprocessed cane sugar, molasses & sorghum. With the granulated cane sugar & molasses, I make my brown sugar. The only thing I have tried making & I will be doing it next is powdered sugar. I don't use much of that at all, except for around the holidays.

@mike4lorie, thanks for starting this post.

Due to my health issues, most things I eat are made from scratch. Ingredient lists aren’t always complete . If an individual ingredient is under a certain percentage it doesn’t ‘have’ to be listed, doesn’t work for me. Plus theres a certain satisfaction in making all foods from scratch that you don’t quite get from store bought. Like yourself, I choose healthier sources of sugar including honey, molasses, stevia etc., depending on what I’m making.

 

[Bella]

@Bella, I understand gluten is in all wheat. I've been buying a non-GMO wheat grown in Montana for a long time. If I understand you correctly, the Frankenwheat has been been made higher in gluten & probably other bad things too than the original wheat. Would that be fairly accurate?

@Lilac - Yes, that's accurate.