"Wheat Belly" - New Book On How To Control Blood Sugar

PrettyPaisley · #41 10/13/12, 02:59 PM

^^^ Totally get where you are coming from. I feel the same way about soy.

Rick · #42 10/13/12, 03:43 PM

Quote:

Originally Posted by YuccaFlatsRanch

Just received a book my DW wanted on removing all traces of wheat from the human diet and finally getting a hold on Blood Sugar and Gluten intolerance. It's an amazing book that pretty much confirms Dr Atkins methods without causing the body to go into Ketosis (NOT Keto-acidosis). The problem is WHEAT is in everything and today's wheat isn't the wheat of your ancestors. If you think GeoCorn is bad, Geowheat is worse. Something interesting in the book - the digestion of Amylopectin A (only found in wheat) causes release of EXORPHINS which bind in the brain to the same exact sites as Morphine. No wonder wheat is so hard to give up.

Howdy Yucca Flats

Sorry if this has been explained as I don't have time to read thru right now... BUT: Where did you come up with the term/concept geo-wheat?

I called the maker of our 100 per-cent WW bread, Natures Own, to ask if they used GMO wheat. They stated that GMO wheat is not even currently available.

If it isn't available, how can you state it is worse than geo-corn.

We avoid GMO foods whenever poassible, so my question is to reconcile the answer from Nature's Own with the statement that it is worse than Geo-Corn.

For the record, we have cut our total wheat consumption by 70 per-cent and Ann no longer suffers low-blood sugar, and has tightened her belt.

YuccaFlatsRanch · #43 10/13/12, 07:03 PM

Read the book. You don't have to gene splice to be genetically modified.

Why would a bread maker say anything bad about wheat?? They can take 50 cents worth of materials and sell it for $4 bucks.

Again - read the book.

I understand that wheat is Round up ready too. Not only that, but wheat has been hybridized far more than corn ever thought of being hybridized and wheat is affected by crossing in ways corn never thought of. It's all semantics.

ramiller5675 · #44 10/13/12, 08:06 PM

Quote:

Originally Posted by YuccaFlatsRanch

...I understand that wheat is Round up ready too...

There isn't a Roundup Ready version of wheat on the market, a version was developed at one time, but it was never released.

Anyone that says that Roundup Ready wheat is being grown or is in the food supply is just trying to scare people for some reason (sounds a little familiar doesn't it?)

YuccaFlatsRanch · #45 10/14/12, 11:18 AM

Monsanto ~ Agricultural Seeds

YuccaFlatsRanch · #46 10/14/12, 11:21 AM

From Monsanto:

"Monsanto's Wheat Platform

Wheat is grown on more land area than any other commercial crop and is the most important staple food for humans. With demand for the crop expected to increase 40 percent by 2030, agricultural innovation is important in helping enhance the productivity, sustainability and profitability of wheat for farmers.

In 2009, Monsanto expanded its seeds and traits portfolio to include wheat. Today, through its WestBred brand, Monsanto is focused on delivering high-performing, locally adapted varieties across major wheat classes in the United States.

Wheat Research and Development

Monsanto is combining multiple technologies to help improve wheat productivity, including breeding, biotechnology and improved agronomic practices.

Breeding Efforts

Monsanto has been investing in wheat breeding research – doubling the number of wheat breeding trials and deploying advanced breeding tools like molecular markers and seed chipping technology that will help develop better varieties faster. Monsanto wheat breeders are also applying lessons learned from other crops to further speed up advancements.

In addition to breeding for overall yield improvement, Monsanto’s wheat breeding efforts are focused on preventing yield loss due to disease and other environmental stressors.

The breeding team operates out of five research centers located across major U.S. wheat growing areas. This enables the development of diverse varieties that are tailored and adapted to local environments, providing strong agronomic characteristics that address farmer needs.

Biotechnology Efforts

While the company’s near-term focus is on breeding better varieties, longer term, these seeds will serve as the germplasm foundation in which new biotechnology traits could be introduced in the next decade. Monsanto’s initial biotechnology targets will be yield and stress traits. The company is also exploring opportunities to incorporate agronomic traits, including herbicide tolerance and disease resistance.

There are currently no biotechnology wheat varieties for sale or in commercial production.

Collaborations

Monsanto has announced several collaborations in both the public and private sectors, including partnerships with Kansas State University and Virginia Tech. Monsanto is working closely with the universities’ breeding programs to exchange germplasm and breeding research to develop improved varieties.

In 2010, Monsanto also announced a wheat breeding collaboration with InterGrain, a leading cereal breeder in Australia. The companies are working together on breeding advancements in areas such as yield performance, disease resistance, drought tolerance and end use qualities to benefit wheat growers, particularly those in Australia.

Working Together

The success of wheat will require the continued partnership and cooperation of many. Monsanto remains committed to ongoing dialogue with the wheat industry and farmers to support the successful introduction of new technologies thoughtfully.
Wheat Fast Facts

Wheat is the most widely grown crop in the world.
The top three producers of wheat are China, India, and the United States.
20 percent of global calories come from wheat.
Wheat originated in the Tigris and Euphrates river valley, near what is now Iraq.
A bushel of wheat yields 42 one-and-a-half pound commercial loaves of white bread or about 90 one-pound loaves of whole wheat bread.
There are six major classes of wheat: hard red winter, hard red spring, soft red winter, hard white, soft white and durum.

To learn more facts about wheat, visit the National Association of Wheat Growers and U.S. Wheat Associates.

Wheat Resources

WestBred Product Information"

ramiller5675 · #47 10/14/12, 12:16 PM

I don't understand what are you trying to say by posting a link, and then cutting and pasting something from Monsanto.

There isn't any Roundup Ready wheat out there, it's right there in your cut and paste job, "...There are currently no biotechnology wheat varieties for sale or in commercial production..."

unioncreek · #48 10/14/12, 12:37 PM

When you say "biotech" wheat your including traditional plant breeding. The reason farmers want short stemmed wheat is it's directly correlated to winter hardiness a good trait. Wheat is not bad for you, there problem lies in people lifestyles and how much they eat it's what their eating.

Bob

tinknal · #49 10/14/12, 12:50 PM

Quote:

Originally Posted by Alice In TX/MO

The Worst Mistake in the History of the Human Race

I read this paper in college nearly 20 years ago and it has had a great influence on my thoughts ever since. Thanks for posting it.

I'm wondering what the book has to say about other grains like rye (yes I know, a type of wheat), barley, oats, corn, rice, etc.

How about low gluten wheat flour such as bread flour?

snoozy · #50 10/14/12, 01:02 PM

I am happy to say that I have no problem eating wheat, gluten, dairy, meat, soy...

You all talk as if EVERYBODY has problems with these things and as if EVERYBODY must give up these things.

tinknal · #51 10/14/12, 01:08 PM

Oh, and PLEASE tell me I don't have to give up beer......................

unioncreek · #52 10/14/12, 01:54 PM

Quote:

Originally Posted by tinknal

How about low gluten wheat flour such as bread flour?

Bread flour has a high gluten content, that's what gives it it's light airy texture.

Bob

ChristieAcres · #53 10/14/12, 03:08 PM

You can buy gluten free flour and there are plenty of recipes on the net for it.

tinknal · #54 10/14/12, 03:42 PM

Quote:

Originally Posted by unioncreek

Bread flour has a high gluten content, that's what gives it it's light airy texture.

Bob

Oh duh, I meant to say cake flour LOL

unioncreek · #55 10/14/12, 04:02 PM

Quote:

Originally Posted by snoozy

I am happy to say that I have no problem eating wheat, gluten, dairy, meat, soy...

You all talk as if EVERYBODY has problems with these things and as if EVERYBODY must give up these things.

Snoozy,

Your right the vast majority have no problem with it. It has to do with the life style we have now days. People are more sedentary and don't get the physical exercise that people in the 50's and 60's got. Most allergies are due to kids not being introduced to certain food early. Don't get me wrong there are those that are truly allergic to food item.

Bob

Pony · #56 10/14/12, 04:22 PM

Isn't gluten-free flour highly processed? Kind of seems to defeat the purpose...

unioncreek · #57 10/14/12, 04:33 PM

Quote:

Originally Posted by lorichristie

You can buy gluten free flour and there are plenty of recipes on the net for it.

Yes,you can make bread out of non-gluten flour. But, there's more money it's probably cheaper to make bread out of regular flour.

Bob

cathleenc · #58 10/14/12, 04:56 PM

Just ordered the book from our library.

Pony, some gluten-free flours are highly processed - some are not. All depends on which flour your want to discuss. Tapioca and potato flour - highly processed. whole grain flours made from brown rice, quinoa, teff, or sorghum - minimally processed.

In general it's harder to get as much fiber from gluten-free cooking but it's certainly not impossible. Good nutrition is much more likely when you cook from scratch, gluten-free or not.

Alice In TX/MO · #59 10/14/12, 05:19 PM

Just don't buy flour. Any kind of flour.

Eat meat, veggies, nuts, and fruit.

PrettyPaisley · #60 10/14/12, 05:59 PM

Quote:

Originally Posted by snoozy

I am happy to say that I have no problem eating wheat, gluten, dairy, meat, soy...

You all talk as if EVERYBODY has problems with these things and as if EVERYBODY must give up these things.

It's purely my opinion, but I think that the older generation (and I will include myself in that-at the ripe old age of almost 42) do not seem to have as many issue as the little ones who were born and the building blocks of their bodies were formed around these toxic processed foods. It seems as we get older we get used to feeling less than optimum because of our diets and blame it on age and being worn out.

Even if wheat began being cross bred with weeds some 50 years ago now that we've got such incredibly toxic food stuff out there - and if the wheat has stuff in it that causes toxins to leak into our guts - then that would explain a lot of the new diseases - like IBS. I just saw this today and it kind of make sense. He says at one point that a normal person would recover from eating wheat in about 20 minutes. But eating more and more and more of it with this new fangled wheat-and the toxins leaking into your body are now more toxic than before (GMO soy, sugar, corn, ect...) it's a clear recipe for a health disaster.

Gluten and Autoimmunity Explained in 20 Minutes - YouTube

Considering the diseases that are so prevalent today-not only cancer but also the autoimmune diseases, you have to stop and think that something is just not right in the food we consume and our surroundings. While I won't be around to see it I'm pretty sure that when my daughters are my age there will have already been a revelation that we did some really bad things to a ton of people once we started messing with the food supply.