Why You Should Be Eating Your Wheat

I’ve been a bit of a wheat-fearing person for years. When I first learned the truth about its health effects, I lost the love of food I had nurtured so carefully. It has also opened my eyes to how important it is to protect yourself, your loved ones, and the global community as a whole from this deadly scourge. I hope this work provides you the best tools you need to protect yourself from wheat and all other forms of wheat-mediated disease.

In 2013, researchers at the University of California, San Francisco (UCSF) and the University of Maryland, College Park released the results from a study they’d begun in 2007. In that study, the researchers found what they thought was a link between wheat and intestinal inflammation, which they thought was why the condition was on the rise in the US (up nearly 300 percent over the previous decade).

The U.S. Food and Drug Administration, the World Health Organization (WHO), and various media outlets, such as the New York Times , have repeated the theory in the past year. As is becoming increasingly common, the government agencies and the media have cherry picked the few small studies they could find to advance their conspiracy theory.

Now, in the same month that the UCSF study came out, another large study is being published in the Proceedings of the National Academy of Sciences (PNAS). The results don’t necessarily mean that gluten triggers celiac disease . The authors note, however, that the increased prevalence of celiac disease in the US and wheat’s role in its increasing prevalence were both likely linked. They conclude their paper by stating:

Our study suggests that dietary exposure to wheat is important in the association between celiac disease and nonceliac gluten sensitivity.

In the same week, the journal Nature published a study showing that, contrary to the findings of the UCSF, gluten-containing foods do not lead to inflammation and increase intestinal permeability; in fact, the food may actually decrease intestinal permeability. You can read the study in full over at the Glycemic Index and Inflammation News Network .

This is important. As we’ve discussed here, people do not have to be gluten intolerant to be bothered by gluten – it’s not even that difficult. A small amount of wheat, barley, rye, or even spelt will cause an intestinal reaction, and people who aren’t sensitive but can still feel it might develop celiac disease as a result. In fact, studies show that as many as 50 percent of people don’t even recognize gluten’s existence. So when our bodies are attacked, it’s hard to know quite why. And when we’re not attacked, and we’re just making an already existing problem worse, things can get worse very fast.

So where’s the real threat?

I’m not sure which way to believe this: That wheat and wheat-derived grains are really dangerous, or that the government and food agencies are ignoring this. The government has had over 100 scientists review the research, and only three of them have come out in support of the FDA’s recommendation: two from the FDA’s Center for Veterinary Products and Food and one from the FDA’s Vaccine Safety Datalink, the organization charged with reviewing all vaccines. That the FDA is the only organization that has considered the issue seriously suggests that this whole wheat thing is so tightly controlled that even those organizations not directly involved in the process are afraid to challenge the government on it.

To make matters even murkier, the WHO is refusing to act on its own research, so the evidence against wheat is largely the result of government research. And it’s getting worse.

Meanwhile, there’s so much to digest and the stakes keep rising. It’s becoming increasingly clear that wheat is the big culprit. But there are a ton of other potential food issues out there that are causing us the same harm. One of these, of course, is GMOs. There’s also soy, corn and cotton, but wheat seems to be the biggest problem at the moment.