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The future of wheat is certain, and it’s toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?
Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commercial crop and is considered a staple food for humans.
With strange floods, droughts and changing weather patterns globally, some areas are showing signs of the future of crop yield potential going forward to 2020. These are the areas that will continue to see losses YOY starting now.
Persistent rain the culprit.
“In France, the situation has continued to deteriorate,” said Pierre Begoc of consultancy Agritel
In late spring, torrential rain, unusually low sunshine levels and widespread plant disease hampered growth of wheat grains.
U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (APHIS) has announced Friday that twenty two unapproved genetically modified (GMO) wheat plants have been discovered in Washington State, sending export markets in to panic.
The discovery of the unapproved illegal GMO wheat has led to a crack down on Friday in important US wheat export markets around the World.
Saccharomyces Cerevisiae and a lot more other beneficial substances are found in Rejuvelac:
Rejuvelac is a fermented beverage obtained through fermentation of sprouted grains, such as wheat, rye, barley and quinoa.
It is a great probiotic drink, with bioavailable vitamin B, K and E, easy to digest proteins, and lots of enzymes.
– How To Make Rejuvelac (Video)
Recommended books on the Hippocrates Diet developed by Ann Wigmore:
One incredible, natural product kills seemingly ALL kinds of cancer, and has been subjected to numerous scientific studies to prove its efficacy.
A non-toxic, fermented wheat germ has been shown to halt aberrations in cells – that which makes ‘good’ cells turn into cancerous ones. Every healthy cell has the potential to either block, interfere or promote enzymatic activity, which can then turn healthy cells into tumorous cells. Fermented wheat germ (Saccharomyces cerevisiae) made by a standardized, patented process, and named Avemar, specifically inhibits interference in enzymatic activity so that regular cellular respiration (including glucose metabolism) can occur among only healthy cells.
While chemo and radiation kill healthy cells along with cancerous ones, fermented wheat germ only targets cancerous cells. Avemar not only halts cancerous cell growth, but also boosts the immune system in general. Fermented wheat germ has been shown to halt ovarian cancer, skin cancers, prostate cancer, stomach cancer, leukemia, lymphoma, and more. It has cytotoxic effects on almost every type of cancer cell. In fact, it had an 85% effective rate at reducing cancerous tumors in one study.
Wheat, which used to be considered a “staff of life,” in recent times, has become a dietary scourge for numerous men, women, and children. What happened, especially when there are so many processed foods that contain wheat or wheat derivatives?
First and foremost, we ought to realize that wheat grown today is a hybridized version of heirloom wheat during the early 20th century. Einkorn , which probably was the oldest variety of wheat known and grown for thousands of years, has fallen out of favor even though it contains a lower percentage of gluten.
According to Tropical Traditions’ article, “Einkorn Ancient Grain,”
– Rothamsted GM Wheat Trial Failure Puts Global Biotech Industry in Spotlight (Sustainable Pulse, June 25, 2015):
GeneWatch UK today responded to Rothamsted Research’s admission that its field trial of GM wheat failed to repel aphids by highlighting the shocking waste of taxpayers’ money used to promote GM.
“With GM crops it’s always jam tomorrow and never jam today” said Dr Helen Wallace, Director of GeneWatch UK, “We have had more than 30 years’ of promises of useful traits but they have not been delivered, despite massive promotion of GM technology by governments and PR companies. There is a big opportunity cost because billions in R&D funding could have been spent in better ways. GM has consistently been shown to be a distraction away from developing real solutions to real problems”.
– GM wheat crop fails to repel bugs, £3m trial branded ‘a waste’ (RT, June 25, 2015):
A controversial trial of genetically modified (GM) wheat has failed to repel pests any more effectively than ordinary crops, scientists have found.
Researchers attempted to engineer a variety of wheat to emit an odor that deters aphids in the hope of reducing the amount of pesticides required by plants.
The crops, nicknamed “whiffy wheat,” were successful in lab tests, but succumbed to aphids when trialed in the field.
– Monsanto settles GMO wheat dispute with Northwest farmers for $2.4 million (OregonLive/AP, Nov 12, 2014):
Monsanto Co. said Wednesday it will pay nearly $2.4 million to settle a dispute with Northwest farmers over genetically modified wheat.
No genetically engineered wheat has been approved for U.S. farming, but it was found in Oregon in 2013.
That discovery prompted Japan and South Korea to temporarily suspend some wheat orders, and the European Union called for more rigorous testing of U.S. shipments.
– New Experimental GE Wheat Contamination in Montana Puts Wheat Farmers at Risk (Center For Food Safety, Sep 26, 2014):
The U.S. Department of Agriculture (USDA) today announced that experimental genetically engineered (GE) wheat was discovered in July, 2014 at a Montana research facility that has not legally grown the variety since 2003.
“Once again, USDA and the biotech industry have put farmers and the food supply at risk,” said Andrew Kimbrell, executive director for Center for Food Safety. “Coexistence between GE and non-GE crops is a failed policy that fundamentally cannot work. Genetic contamination is a serious threat to farmers across the country.”
– It’s like putting a plant in a freezer all night and trying to thaw it out the next day and see if it will keep growing (Ice Age Now, Sep 6, 2014):
Growers writing-off wheat and canola crops in New South Wales.
Grain growers in the central and western plains of New South Wales are finding widespread damage to their wheat crops after a dozen severe winter frosts.
Some farmers say up to 80 per cent of their wheat crop could be a write-off.
– Saskatchewan wheat production forecast to decline dramatically this year (Ice Age Now, Aug 21, 2014):
According to Statistics Canada, wheat production is expected to fall 27 per cent while canola is expected to be off 23 per cent from 2013 levels.
The reason? Because fewer acres were seeded, and because the rainy weather that flooded millions of acres put the crops up to two weeks behind normal development in certain areas.
More warm weather is needed, says the provincial Agriculture Ministry. Instead, cooler weather is on the way.
“Wheat surged to the highest price in more than a year…”
Priced in gold and stocks, wheat is near multi-decade lows. That may not last.
– Ukraine Unrest Intensifies as Toll Rises From East Offensive (Bloomberg, May 6, 2014):
Surging casualties are threatening to undermine Ukraine’s campaign to regain ground from pro-Russian militants in its easternmost cities, where insurgents killed four government troops and downed a military helicopter.
Government forces yesterday had four deaths in fighting that may have killed about 30 rebels, acting Interior Minister Arsen Avakov said on his Facebook account. He said there were “many Crimeans” in the area, as well as Russians and Chechens.
– Measured by Gold and the Dow, Wheat Is Cheap (But Maybe Not For Long) (OfTwoMinds, April 26, 2014):
Priced in gold and stocks, wheat is near multi-decade lows. That may not last.
– The Ug99 fungus: A time bomb for world wheat crop (Los Angeles Times)
– Airborne fungus Ug99 threatens global wheat harvest (The Guardian):
“The US army produced wheat rust as part of its biological weapons programme in the 1960s”
– UN alert: One-fourth of world’s wheat at risk from new fungus (World Tribune)
– Billions at risk from wheat super-blight (New Scientist)
– Wheat rust: The fungal disease that threatens to destroy the world crop (Independent, April 18, 2014):
Scientists are warning that wheat is facing a serious threat from a fungal disease that could wipe out the world’s crop if not quickly contained. Wheat rust, a devastating disease known as the “polio of agriculture”, has spread from Africa to South and Central Asia, the Middle East and Europe, with calamitous losses for the world’s second most important grain crop, after rice. There is mounting concern at the dangers posed to global food security.
Experts have been aware of the threat since a major epidemic swept across North America’s wheat belt in the 1950s, destroying up to 40 per cent of the crop. Since then, tens of millions of pounds have been invested in developing rust-resistant varieties of the grain. However, an outbreak in Uganda in 1999 was discovered to have been caused by a virulent mutation of the fungus. There has been alarm at the speed at which further mutations have subsequently developed and spread across continents.
If my info is correct, …
… then 100 years ago wheat used to contain about 5% gluten and nowadays contains up to 50%!!!
If wheat contains now up to 10 times more gluten (‘glue’) than in the past is it any wonder that gluten intolerance is skyrocketing?
As a side note:
Take a close look what ingredients are used in those fancy, heavily seasoned vegan meat substitute products (wheat gluten, soy, yeast extract [MSG], etc.) and don’t eat them if you want to stay healthy.
– Dramatic Recovery In Parkinson’s Patient with Gluten Free Diet (GreenMedInfo, Feb 7, 2014):
Could gluten’s toxicity extend to the nervous system, producing symptoms identical to classical Parkinson’s disease? A new case study adds to a growing body of research indicating that wheat’s neurotoxicity is greatly underestimated.
A remarkable new case report describing the dramatic recovery of a 75-year-old Parkinson’s disease patient after following a 3-month long gluten free diet reveals the need to explore whether there is an increased prevalence of silent or symptomatic celiac disease or non-celiac gluten sensitivity both in those afflicted with Parkinson’s disease and the related multi-factorial neurodegenerative condition known as Parkinsonism.