Wheat: 200 Clinical Issues

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What is happening is that wheatintolerance, or much more likely excessive wheat consumption is powerfullylinked to a wide range of chronic conditions. Our real problem is that it is almost impossible to avoid.  Thus excess consumption is an unavoidablefact of modern life.
It is possible to do without, butnot without your full engagement.  Easingoff on other forms of carbohydrates is also wise.
Our reality is that sugar hasbeen our go to sweetener and wheat has been the go to thickener foreverything.  It is going tpo take a longtime for the processed food industry to redesign product that minimizes wheat,let alone sugar.  Other food itemsusually have convenient substitutes but not so here.
WHEAT: 200 CLINICALLY CONFIRMED REASONS NOT TO EAT IT
http://worldtruth.tv/wheat-200-clinically-confirmed-reasons-not-to-eat-it/
With sales of foods labeled gluten free now reaching over 6 billion dollarsa year, something truly profound is happening to the way in which Americans areperceiving the role of wheat in their diets. Once celebrated as the veryposter-child of the health food movement, folks are increasingly rejecting this“king of grains,” and are now identifying it as being at the very root of theirhealth problems.
Detractors claim that the movement is just a fad, or worse, that thosewho have embarked upon it without an official diagnosis are a bit crazy. Afterall, simply “feeling better” following gluten elimination is not considered tobe proof of anything within the conventional medical system.  Biopsies,antibody, and genetic tests later, if nothing is found, and you still thinkgluten – this ‘sacred,’ omnipresent grain – is a problem, you might just getreferred to a psychiatrist.
But anecdotes and “subjective experience” aside, the type of clinicalresearch that constitutes “Truth,” with a capital T, from the perspective ofthe dominant medical establishment, can be found on the National Library ofMedicine’s biomedical database known as MEDLINE. This vast bibliographic archive contains over 21million citation entries, which as of time of this writing, contains 9,776references to gluten.

There has been a sharp increase in interest and research on the topicof “gluten intolerance” – although we prefer to label the subject “glutentoxicity,” in order to shift the focus away from the “victim” back to the“aggressor,” the gluten itself. In 1971, there were 71 studies listed onMEDLINE which referenced gluten. Last year in 2011, there were 514.
At present, the conventional medical establishment only identifies a handfulof disorders likely to be caused by wheat consumption, such as:
Wheat AllergyCeliac DiseaseDermatitis HerpetiformisExercise-Induced Wheat Anaphylaxis
These conditions, however, are but the tip of a massive “celiac”iceberg.  In a previous essay, The Dark Side of Wheat, we discussed the problem from amore philosophical perspective.  There is now, however, a huge datasetfirmly establishing the likelihood that wheat intolerance, or better yet, wheattoxicity, is a universal, human species-specific problem, occurring only indiffering degrees, and mostly sub-clinically, at least through the optic ofconventional screenings and technologies.
One must also account for the “invisible thorn,” which is wheat lectin– known more technically asWheat Germ Agglutinin (WGA) — and which can cause abroad range of adverse health effects, even while being undetected throughconventional screenings.  Learn more about this topic in our essay OpeningPandora’s Bread Box: The Critical Role of Wheat Lectin in Human Disease.
In order to fullyappreciate the extent of damage wheat and/or gluten consumption can have on thebody, included “sprouted wheat” (since WGA is still present), view thescreenshot from Green Med Info Wheat page below:
[Go to link to check total list - arclein]