A Perfect Chronic Poison


A Perfect Chronic Poison

Plated with Purpose is dedicated to cooking you nutritious, delicious meals, free of (amongst many other things), grains. You may be wondering “but aren’t grains supposed to be good for you? Why would I cut them out?”

Well, modern day grains aren’t quite what grandma had. Before the industrial era, we cultivated wheat, stored it, milled it and consumed it. Now it’s evolved from that simplicity to a gross, chemical-laden disaster. We invented technology to turn wheat into barren white flour. We invented chemical and genetic technologies to make it resistant to pests. We increased gluten to make it fluffier. We genetically altered it to make it devoid of nutrients.  We transformed wheat into a modified monstrosity, simply because it was more financially viable, since more wheat can be grown per acre when it is genetically modified this way.

Basically, now what we consider wheat is more like a mutant relative of what it used to be, grown in synthetic soil, covered in chemicals with limited nutritional benefits. Does that sound like something you’d want to have in your body?

img_0016

Dr. William Davis, a cardiologist who penned Wheat Belly,  calls modern wheat a “perfect, chronic poison.”

Davis said that wheat has changed enormously since genetic modification, and not for the better. “It has many new features nobody told you about, such as gliadin,” he said on CBS This Morning, “It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Yikes! Not only could grains be making you overeating, but it could be spiking your blood sugar. When your body digests the glucose in grains, it stimulates your pancreas to produce insulin to shuttle that extra sugar out of your bloodstream, and into long-term energy storage as glycogen and fat.

Processed with Snapseed.

Our bodies were not designed to process grains, which is why so many people have sensitivity to it. But these allergies and sensitivities have exploded ever since this new mutant grain was introduced, which is pretty much all you can get on the market these days.

Davis, along with many other doctors, suggests cutting out grains entirely.

“When you eliminate all grains, you see not improvements in health, but transformation in health,” said Davis. He references that he’s seen patients drop dramatic amounts of weight- 30, 60, 90 pounds, when they cut out grains, as well as decreased digestive problems,

Ready for a transformation? Let Chef Joann assist in your transition to cutting out grains completely with her grain-free weekly meal service.