Suicide by Sandwich, 12 Reasons to Banish Bread

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PostSun Aug 26, 2012 3:18 pm » by Phoenix rising


Suicide by Sandwich? 12 Reasons to Banish Bread

In May 2012 I attended the Low Carb Cruise featuring cardiologist Dr. William Davis. The cruise was a great experience where I got to hang out with many leaders in the health and wellness field. Dr. Davis is the NY Times bestselling author of Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health which outlines how wheat is contributing to many health conditions including diabetes, cancer and obesity. Dr. Davis even overcame his own Type 2 diabetes diagnosis by changing his diet.

The following are some of the reasons your daily bread, cereal and pasta are ruining your health. According to Dr. Davis “eating more healthy whole grains” is ineffective, fattening, and downright destructive.

All types wheat (including whole wheat) have a high glycemic index (GI), which can increase your glycemic load and create Type 2 diabetes over time. Amylopectin A is a complex carbohydrate that is broken down quickly in the mouth and can raise blood sugar more than 6 teaspoons of sugar. Eating just two slices of whole wheat bread will raise blood sugar more than a Snickers bar.

Amylopectin A is a starch in wheat that triggers an increase of dangerous small LDL particle formation which is low density cholesterol that can get clog blood vessels. A diet high in carbohydrates such as bread will create too much small dense LDL.


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Wheat has gliadin which is an addictive opiates that stimulates our appetite throughout the day and impairs our ability to say no to high carbohydrate foods. These exorphins cause food obsession and unbearable hunger.

Genetic manipulations were used in the 1970′s to create a high-yield, short and stocky strain of wheat which creates an agricultural Frankengrain. These changes to the plant altered the amino acid profile, meaning the wheat of today has totally different effects on our delicate digestive systems than the grains of early agricultural times.

Wheat consumption stimulates an excess of female hormones in men which reduces testosterone, creating male breasts and erectile dysfunction.

Amylopectin A is a starch in wheat that sets off a vicious cycle of deep abdominal belly fat and hormone havok. Extra belly fat makes inflammatory chemicals that promote estrogen dominance which increases cancer risk in men and women.

Wheat is hidden in most boxed foods to stimulate appetite to keep us coming back for more.
After the introduction of agricultural products like wheat, about 10,000 years ago, human health declined. Early agricultural people showed signs of cavities, short stature, poor facial structure, and lowered bone density when compared to traditional hunter-gather cultures.

Seemingly nutritious wheat germ and sprouted wheat has lectins, which are poisons that keep humans from digesting the seed. These lectins cause significant damages and irritation in the small intestine over time.

Wheat germ agglutinin found in the wheat kernels unlocks the tight barriers of the small intestine letting undigested food into the bloodstream increasing the risk for autoimmune conditions such as MS, Lupus, Chrohn’s, and Hashimoto’s thyroid disease.

Fiber can be abundantly and easily obtained from fruits, vegetables and nuts. Wheat and other grains can cause constipation, the opposite effect most people are seeking from fiber.

Wheat consumption can interfere with the production of neurotransmitters such as serotonin in the small intestine creating depression, rage and anxiety in many people.
Bonus tip:

Long term ingestion of wheat can cause heartburn because food ferments and expands in the stomach. This undigested food pushes acid into the esophagus. Wheat also neutralizes important digestive enzymes in the stomach delaying the assimilation process, which creates more discomfort.

http://www.grassfedgirl.com/suicide-by- ... ish-bread/
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PostSun Aug 26, 2012 4:37 pm » by 99socks


This is almost like saying... everyone has Celiac disease...

Here's another problem, at least with the non-homemade bread you buy at the supermarket...

During the early 1900's, the iodine/iodide solution called Lugol solution was used extensively, effectively and safely in medical practice, for both low activity and above normal activity of the thyroid gland. The recommended daily intake for iodine supplementation was from 0.1 to 0.3 ml of Lugol solution containing 12.5 to 37.5 mg total iodide. The amount was mentioned as lately as 1995 in a book on Pharmaceutical Sciences. Several investigators have shown convincing evidence connecting inadequate iodine intake and breast cancer. Japanese women living in Japan consumed a daily average of 13.8 mg total iodine and they experience one of the lowest prevalence of breast, ovarian, and uterine cancer. In the 1960's, one slice of bread in the USA contained the full RDA of 0.15 mg iodine. The risk for breast cancer was then 1 in 20. Over the last 2 decades, iodine was replaced by bromine in the bread making process. Bromine blocks thyroid function and may interfere with the anticancer effect of iodine on the breast. Now, the risk for breast cancer is 1 in 8 and increasing 1% per year.

From an insert from a bottle of Iodoral, re-typed without the references.



So, not only is "bread" destroying our digestive systems (and making it harder for our bodies to absorb the poor amount of nutrients in our food anyways), but the bromine in it is also increasing the risk of breast cancer, and damaging the thyroid... For those who don't know, the thyroid is not only connected to metabolic function, but it also controls the balance of sex hormones and brain chemistry and sleep quality. A damaged thyroid can eventually cascade to nervous system disorders like fibromyalgia as well.

So not only could we (theoretically) blame bread for the epidemics of depression and cancer, but I got thinking about this when I had to remove bread from my diet; there was no longer any excuse to eat a lot of stuff that just plain isn't good for you anyways. Lunch meat isn't good, processed peanut butter isn't good, mayonnaise and margarine and jelly and all the rest....
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PostSun Aug 26, 2012 4:44 pm » by Alexrubic


I'm already on board with low carb! Absolutely agree with the OP. Celiac disease is probably just the most extreme end of a spectrum of negative responses to gluten grains, like wheat. Also wheat germ agglutinin is another antinutrient that messes you up big time!

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PostSun Aug 26, 2012 9:35 pm » by Pitchke


aaaarrrrhh I like pasta :bang;

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PostSun Aug 26, 2012 9:44 pm » by Hr2burn


I'm celiac (gluten intolerance) I tell ya, it's HARD to avoid wheat. I think like most things, in moderation it's fine, but I will not be eating it!
Now I'm nothing...

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PostMon Aug 27, 2012 12:48 am » by Slith


99socks wrote:This is almost like saying... everyone has Celiac disease...

Here's another problem, at least with the non-homemade bread you buy at the supermarket...

During the early 1900's, the iodine/iodide solution called Lugol solution was used extensively, effectively and safely in medical practice, for both low activity and above normal activity of the thyroid gland. The recommended daily intake for iodine supplementation was from 0.1 to 0.3 ml of Lugol solution containing 12.5 to 37.5 mg total iodide. The amount was mentioned as lately as 1995 in a book on Pharmaceutical Sciences. Several investigators have shown convincing evidence connecting inadequate iodine intake and breast cancer. Japanese women living in Japan consumed a daily average of 13.8 mg total iodine and they experience one of the lowest prevalence of breast, ovarian, and uterine cancer. In the 1960's, one slice of bread in the USA contained the full RDA of 0.15 mg iodine. The risk for breast cancer was then 1 in 20. Over the last 2 decades, iodine was replaced by bromine in the bread making process. Bromine blocks thyroid function and may interfere with the anticancer effect of iodine on the breast. Now, the risk for breast cancer is 1 in 8 and increasing 1% per year.

From an insert from a bottle of Iodoral, re-typed without the references.



So, not only is "bread" destroying our digestive systems (and making it harder for our bodies to absorb the poor amount of nutrients in our food anyways), but the bromine in it is also increasing the risk of breast cancer, and damaging the thyroid... For those who don't know, the thyroid is not only connected to metabolic function, but it also controls the balance of sex hormones and brain chemistry and sleep quality. A damaged thyroid can eventually cascade to nervous system disorders like fibromyalgia as well.

So not only could we (theoretically) blame bread for the epidemics of depression and cancer, but I got thinking about this when I had to remove bread from my diet; there was no longer any excuse to eat a lot of stuff that just plain isn't good for you anyways. Lunch meat isn't good, processed peanut butter isn't good, mayonnaise and margarine and jelly and all the rest....


My wife has thyroid disease. Can't eat soya, mustard, anything cruciferous and limits herself to only rye bread. She's not lacto intolerant nor gluten intolent yet, but that might eventually develop. I have adjusted my diet to hers and have literally noticed no difference. If she does become lacto intolerant, or gluten intolerant I have prepared for that as well. There are alternative solutions out there. They just need to be researched
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PostMon Aug 27, 2012 1:29 am » by 99socks


@ Slith

I forgot to mention, the iodine supplement from which I got that quote from, is used to treat thyroid disorders. :flop:

Also, if you can, find a nutritionist who specializes in endocrinology. From what I have learned just in my own case plus the research I have done, is that many cases of thyroid disease are caused by a mineral imbalance (not necessarily "low" on anything specific, but in general just plain out of whack).
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PostMon Aug 27, 2012 2:01 am » by Kinninigan


Without bread how could one sop up gravy?
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PostMon Aug 27, 2012 2:44 am » by Slith


99socks wrote:@ Slith

I forgot to mention, the iodine supplement from which I got that quote from, is used to treat thyroid disorders. :flop:

Also, if you can, find a nutritionist who specializes in endocrinology. From what I have learned just in my own case plus the research I have done, is that many cases of thyroid disease are caused by a mineral imbalance (not necessarily "low" on anything specific, but in general just plain out of whack).

Thank you Sock. She is on a heavy cocktail of meds for this that keep her in check and it is working. Worse part of the the whole scenario is she was mis-diagnosed initially and the disease could have prolly been nipped in the bud with a fairly simple treatment.
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