Bagels and cream cheese. Pasta with alfredo sauce. Bread and stew. For many people, the thought of cutting out bread, even whole wheat bread, from their diet is wholly unreasonable. But a growing number (a surprisingly large number) of people are doing the unthinkable: they are staying out of the bread aisle, saying “no thank you” to the traditional basket of bread at the restaurant, and they are throwing out their bread boxes and toasters.
No more bread? That’s just un-American!
Or is it?
I asked my Facebook community to leave me some questions based on health and nutrition.
In the video below, Patty Hidalgo stepped up with this question:
“Why are grains not as good for you or why limit them?”
Patty asked a legitimate question. Right? After all, Jesus Christ ate bread. He said that he is “the bread of life” in John 6:35. So who am I to say that bread is not good for you?
Well, let me back up here a little bit. Actually, I’ll back up to 1981, when hybrid wheat was first marketed in the United States. (For you history buffs, Monsanto, an agricultural company, started their own hybrid wheat program that flooded the grocery stores and bakeries.) 1981 was the beginning of the end for “The bread of life.” Today’s bread (wheat) is not the same as it was many years ago.
So why is hybrid wheat bad for you? Hybrid wheat has 14 more proteins in it, which means 40% more gluten.
Hybridized Wheat vs. GMO, What’s the Difference?
There seems to be a lot of confusion these days about the difference between hybridized wheat and wheat that has been genetically modified.
“Hybrid” is the offspring of two plants or animals of different species or varieties, such as a mule, which is a hybrid of a donkey and a horse. Unlike the description above of breeding two similar species together to get a hybrid species, genetically modifying organisms is a process of disrupting the genome of an organism. Genetically modified organisms have had their DNA altered through biotechnology.
Hybrid wheat programs were first launched in the U.S. in 1981 and are still current. For a complete history click here.
While Monsanto developed GM wheat and has been performing field trials for over 20 years, there is currently no GM wheat in commerce, according to FDA regulations. The mystery of GM grains found in commerce rocked the industry, yet they have never been approved for commerce. However, Monsanto continues to make their arguments for GM wheat. These two resources on GM wheat speak for themselves:
National Public Radio – GMO Wheat Investigation Closed, But Another One Opens
Jesus said that he is the bread of life, not the gluten of life, and I doubt he was in cahoots with monster Biotech companies a couple centuries ago. By the way—did you know that gluten is Latin for “glue”? It’s fitting, because gluten is a sticky, elasticity substance.
Why Bread Is No Longer Rising for Many People
40% more gluten. I don’t care how you slice it; the human body has not evolved fast enough to take on that much gluten. Personally, I feel that when you start screwing with Mother Nature, bad things happen.
Feeding the body 40% more gluten, among other unnatural things, has been associated with celiac disease, auto-immune diseases and leaky gut. And that’s just what we know of right now!
Repeat after me: No hybrid in my bread! Leave the hybrid for the car!
For all you sandwich lovers, I’m all about replace, don’t erase, so if you haven’t already done so, please read The Omni Diet* or The Brain Warrior’s Way* and learn about the foods to loose and the ones to choose!
In the meantime, come closer to watch this week’s video for an eye-opening “AH-HA” moment that may explain why you or someone you know is always tired, irritable, or has all-around unexplained health issues.
It could very well be just that daily sandwich you eat for lunch.
