Bread made with non-hybridized wheat
Good Day, God!
I’ve heard about the “Green Revolution” for years. Norman Borlaug, the creator of the hybridized short stalk sturdy wheat, won the Noble Peace Prize in 1970. The new wheat produced ten times the yield.
How Wonderful! I thought, and I didn’t think anymore about it until I got a Prevention Magazine flyer in the mail for a book called, Wheat Belly.
Wheat Belly by William Davis, MD
Yes, God, that title DID get my attention. Bellies are BIG nowadays! And mine is bigger than I would like. Although, I’m pretty sure it would be even BIGGER if I hadn’t been on a mostly NO GRAIN eating plan for years.
But, my zeal has slipped and my waist has grown. So, I bought the book. YIKES!
I’m only half-way though it but what I have learned is disturbing. It turns out to be a matter of unintended consequences. It’s another case of the Same Name but totally Different Food.
It seems that the hybridized wheat has more amylopectin C in it, which leads it to increase blood sugar faster than almost any other carbohydrate. The new wheat is a super-carbohydrate.
But, it isn’t just the sugar problem. It seems that there are factors in the wheat that prompt it to create allergic reactions and trigger celiac disease. Oh, and it is able to cross the blood brain barrier and connect to the opiate receptors in the brain. It’s addictive, God. And it is making us fat.
Of course, our government is still pushing a low-fat, whole-grain diet. Not Dr. Davis. He says two slices of whole grain bread are like a can of soda pop. He recommends cutting out wheat cold turkey!
He points out that after a few months of living wheat-free, reintroducing it “provokes undesirable effects ranging from joint aches to asthma to gastrointestinal distress.” Hmm. It sounds like the bodies got well enough to protest.
Story teller,
A Moment with God 
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