Recommend “What’s With Wheat” Documentary
WHAT’S WITH WHEAT
Runtime: 1h 18m | Release date: 2016
This film features: Cyndi O’Meara, Dr. David Perlmutter, Dr. Vandana Shiva, Joel Salatin, Kim Morrison.
“More and more people are diagnosed with celiac and non-celiac gluten sensitivity than ever before! You have to ask the question, “WHY?”.
Cyndi O’Meara, nutritionist and founder of Changing Habits, went on a global quest to find out the reason why! She could not understand why, after millions of years of eating wheat, we now have this growing epidemic of wheat and gluten intolerance.
Fourteen experts from Australia, United States, England, New Zealand and India, including Dr. Perlmutter, Sarah Ballantyne, Dr. Terry Wahls, Dr. Natasha Campbell-McBride, Pete Evans, and others, weigh in on the subject and provide chilling answers.
This is also about Cyndi O’Meara’s story. Cyndi has been a nutritionist for over 30 years, and has lived a healthy lifestyle her entire life. In fact, she has never taken any medication, not even panadol (acetaminophen). Cyndi went on an elimination diet a few years ago after gaining some excess weight and suffered aches and pains, which she thought was just part of getting older. After eliminating foods out of her diet, she noticed when she re-introduced wheat that her aches and pains came back. She started to question why, as she was brought up on a healthy diet, had eaten healthy foods all her life, and the bread she ate was always from organic sources.
Our wheat has changed dramatically; it doesn’t even resemble what it used to look like. Not only are we seeing more wheat and gluten sensitivity, but there is also a strong connection between gluten and autoimmune diseases.
This documentary answers these pressing questions:
- How is our wheat grown now?
- What is added to the wheat?
- How is our food processed differently now?
- How much wheat we are consuming as a society?
- Why is wheat now added to other foods and cosmetics?
- Why is wheat so addictive?
So many people are used to not feeling well. Major changes need to be made in people’s diet, including the removal of wheat and gluten, to know what it feels like to feel well.
Tens of thousands of people are suffering with ill health and don’t realize it’s a result of the food choices they are making. They often assume it is part of their genetic make-up or the fact they are getting older. The story of wheat is the story of food; and people need to become educated, knowledgeable and aware. They need to start making changes to improve the health of their children and future generations. A “must watch” for anyone who is concerned about the foods they consume or may have any kind of health concerns. Wheat can certainly be the issue for many.”
The wheat that has been developed now has been developed for commercial reasons and is laced with chemicals. “Wheat is in E V E R Y T H I N G !” We have an extreme health crisis in our children today. Cyndi O’Meara, Nutritionist, eliminated several food items and every time she reintroduced wheat into her diet, her symptoms resumed: itching, lower hip pain, unexplained weight gain, etc. She also saw numerous symptoms in her clients.
Without the agriculture of grain, we would not know society as we do today. Wheat allowed us to move away from the “hunter gatherer” phase, due to the calorie dense ease of storing of wheat products. However, it came at a price. Preparation techniques took a few days to make the dough ready for baking bread. All grains need a fermentation process to make it healthy. Today, within two hours of harvesting, it can be in a dough form, ready for a grain product with the use of yeast and other items.
Sourdough with it’s yeast and bacteria’s will break down the proteins that otherwise will not breakdown proteins causing massive destructive changes in our bodies.
Dr. Kellogg (cereal founder from the 1800’s) didn’t eat meat, raised in the Midwest had a health farm. He was aware that food mattered in terms of our health. He was pushing a plant based, high fiber diet. He was an advocated for steering people from eggs and bacon, and whole grain oatmeal to a breakfast of cereals and skim milk. People were then not getting enough calories which they weren’t expecting. Unfortunately, the cereal went from an era where it provided a shelf stable food so people wouldn’t starve, to our now relatively full cabinet of shelf stable food, devoid of nutrition.
In the 1960’s and 70’s they were fortifying this cereal with vitamins and minerals. They took out the bran and natural wheat germ and replaced this with chemicals from laboratories or mined them from the ground. Ansel Keyes’ findings were fabricated and yet held in such esteem to influence how the masses were now supposed to eat. Fast forward to the future which is NOW; kids and adults are still eating massive amounts of extruded cereal, sugar and margarine and unhealthy oils which has nothing to do with nourishing any part of our body.
Monocultures, now after the wars, created a new use for the chemicals that were no longer needed for war. Hence, plants become less resistant to disease, so more and more chemicals were needed to rid the farmers of the pests that fed on the plants. Wheat was hybridized from many cultures that would have never been crossed naturally. It had a shorter stem, creating more wheat and could be harvested quicker eliminating the chaff for the feed for livestock. Also, in 1945 chemicals were then designed for the yield of the plant, not the health of the plant for commercial profit. Corporations are overproducing grain for the population by the billions, so it is has found its way into so many products. We now gorge ourselves on the limitlessness of supply.
Our food pyramid as we know it today, is largely influenced by the agriculture world as an effective way to move their product. Wheat is probably the most problematic food in our diet. It doesn’t need to be, it just needs to be prepared properly. Wheat does not resemble the wheat from 4-5 decades ago………and this is only from the first 16 minutes of the hour and fifteen minute documentary.
