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Wheat 🌾 the new African Health Hazard !!!



  Warning !!! This food could seriously damage your health


             WHEAT is a major source of carbohydrate globally and the main ingredient in breads, cakes, pastries, biscuits and many other confectioneries. It is now the preferred 'swallow' meal for many urban dwelling African families in popular brands like semovita. 

Sadly too, many rural dwellers have hooked onto the fad that wheat is a “healthy” food.

The prevalent consumption of wheat across the continent is of concern to health watchers. In 2022 there was a global shortage of wheat supply. This has renewed the debate on the Health effects of wheat consumption. 

On the African continent wheat has overshadowed staple  traditional and healthier alternatives like yam, potato, oats and cassava flour and other carbohydrates food sources.

Though wheat, like other grains, is rich in fibre and some other nutrients, it is one food anybody that desires wellness and long life should keep at arm’s length.

There are THREE inherent DANGERS in the chemistry of WHEAT that makes it a CLASSIC DESTROYER OF HEALTH.

The DANGERS of eating Wheat

 1. WHEAT contains GLUTEN

Gluten is a protein that causes inflammation, a systemic process that has harmful effects across all the organ systems in the body including the brain, heart, joints, eyes and digestive tract. 

As a matter of fact, inflammation does not only precede all degenerative diseases like diabetes, cancer, stroke, glaucoma, arthritis and Parkinson’s disease, but also fuels their insidious progression.

A review paper in the New England Journal of Medicine listed 55 DISEASES that can be caused by eating GLUTEN-CONTAINING foods. The diseases include osteoporosis, anemia, cancer, canker sores, fatigue, rheumatoid arthritis and multiple sclerosis. 

The paper also linked gluten to many psychiatric and neurological diseases including depression, schizophrenia, dementia, nerve damage, epilepsy and autism. 

The paper concluded that there are 120 or more diseases associated with eating foods that contain gluten.

Dr. Joseph A. Murray, MD states that he is surprised how often gluten affects the brain.

2. PEPTIDES

A WHEAT study by Dr .J. Robert Cade, MD, of the University of Florida showed that people with autism and schizophrenia have high levels of PEPTIDES in their urine. 

These PEPTIDES, according to Dr. Cade, come from CASEIN (protein in milk and other dairy products) and GLIADIN and GLUTEN in WHEAT, BARLEY, OATS and RYE.

Another study of 30,000 patients analyzed from 1969 – 2008 reported in the journal of the American Medical Association found that people diagnosed with GLUTEN-SENSITIVITY had a higher risk of death from cancer and heart disease than the normal population.

The AMERICAN HYBRID STRAIN, which has much HIGHER GLUTEN content than the European wheat.

3. HIGH GLYCEMIC INDEX

The inherent DANGER in the chemistry of WHEAT is its high GLYCEMIC Index GI. Glycemic Index is a scale that ranks carbohydrate rich foods by how much they raise blood sugar levels. 

Wheat has GI of 71 compared to yam and sweet potato with GI of 49 and 54 respectively. Invariably, eating food with high GI like wheat regularly promotes WEIGHT GAIN and makes DIABETES INTRACTABLE.

According to Dr. Mark Hyman, MD, “WHEAT is a MAJOR contributor to OBESITY, DIABETES, CANCER, DEMENTIA, DEPRESSION and many Modern ills.”

Recommended Alternatives to Wheat

Oats
Sweet Potatoes 
Brown Rice
Yam
Potatoes 
Fermented Cassava

All these foods have a lower glycaemic index than wheat and therefore less likely to cause insulin resistance and therefore Diabetes. They are also gluten free.

Whole meal Wheat should be considered if alternatives are not suitable ingredients. 


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