"Did you know you're deliberately harming your health?
If you do nothing else for your health do NOT...

...Eat this ONE 'Healthy' Food and Become Malnourished, Boost Diabetic Risk, Gain Weight, Promote Cancer, and Get Skin Wrinkles Faster!"

Is This Common Food Damaging Your
Health and Making You Fat?

Genetically Modified Grain

What is this detrimental health food?

Hint: This food typically dominates breakfast, lunch and dinner...

If you said "bread", you're right.

But to be more specific, it's the wheat it contains that is causing all these shocking health problems (as you'll learn just ahead)!

The health problems from wheat are very real, scientifically validated and ever present. There is absolutely nothing "essential" about modern wheat in the human diet.

It is a terrible food for your body. Yes, even "whole wheat"... it doesn’t matter what type of wheat, whether it’s organic, white flour, stone-ground, or sprouted grain, it's still wheat... you should NEVER eat it.

It must be understood that modern wheat is Not the same as the ancient plant of the Bible. Wheat back then was very different.

Today’s wheat is a scientifically engineered food product derived from chemical mutagenesis, genetic modification and hybridization... creating a genetically altered strain of Toxic Wheat.

This new modern wheat may look just like wheat, but it has very different properties. It's the major driver of nearly all chronic disease, and it’s been said to be the perfect chronic poison!

Want proof?

Let's see the shocking details of what wheat does to your body and why it should be avoided for better health (Hint: It isn't pretty).

The 2 Shocking Reasons to Give Up This Common "Unhealthy" Food — Wheat:

Reason #1 —

Here's what you're not being told...

Wheat contains very high levels of a super-carbohydrate called Amylopectin A – which is a very unique form of carbohydrate (starch) that is only found in wheat products.

In studies conducting blood sugar response testing, Amylopectin A (from wheat) is the most readily digestible form of carbohydrate... converting to blood sugar more efficiently than practically all other carbohydrate foods.

This means that not just bread but all types of wheat-based foods such as, bagels, pasta, muffins, cereals, and many other baked goods often cause MUCH higher blood sugar levels than most other carbohydrate food sources.

And because it increases blood sugar (glucose) rapidly, gram for gram, wheat carbohydrates (amylopectin-A) increases blood sugar to a much greater degree than pure table sugar!

Therefore this special carbohydrate (amylopectin A) is mostly known for its blood sugar-raising effect.

From a blood sugar standpoint, there is virtually no difference between eating 2 slices of whole grain wheat bread or drinking a can of sugar-sweetened soda, for example. It’s all the same. It means that both the bread and the soda have equal blood sugar implications on your health.

Because of this chronic elevation of blood sugar caused by eating wheat, your body pumps out more insulin hormone than it normally would require. And you know what that means?

This unique wheat starch called amylopectin-A promotes the development of insulin resistance, sending your over-worked metabolism on an easy path toward Type 2 Diabetes!

And if that's not enough. Excessively high insulin levels also trigger the conversion of blood sugar into more body fat storage!

But it doesn’t stop there...

Unfortunately, the skin is not immune to wheat's detrimental health effects either.

There’s a process called glycation that is currently a hot topic right now.

Diets that include too much sugar or chronic high blood sugar levels from eating wheat regularly, can also make your skin look older beyond its normal years.

Basically speaking, glycation is glucose (sugar from digested carbohydrates) bonding or attaching to proteins in your body, such as collagen and elastin, which are structural proteins found in skin, ligaments and joints of the body.

Elastin is a highly elastic protein in the skin tissues and helps it to be soft and return to its original shape after being stretched... similar to a rubber band.

The importance about this sugar-protein bond is it forms into new structures called "advanced glycation end products", or AGE's... which allegedly degrades collagen and elastin in your body.

Due to the formation of these "advanced glycation end products", wheat ages skin faster, including increased wrinkles and loss of elasticity!

Chronic high blood sugar readings, from eating wheat frequently, will over time certainly contribute to advance aging and cause skin wrinkles faster... not to mention the damage of collagen in your joints.

Bottom Line: Wheat increases risk of diabetes and can add unwanted fat weight caused by Amylopectin-A elevating blood sugar levels, and causes a process called glycation that causes skin wrinkling faster than the normal rate.

In other words, wheat Promotes Diabetes and makes you FAT and OLD!

But Amylopectin-A is not the only bad guy.

Check out the second shocking reason to avoid wheat for better health...

Reason #2 —

Ever heard of "Gliadins" and "Glutenins"?

Glutenin is the component that gives strength and elasticity to dough.
Gliadins give bread the ability to rise properly during baking.

These are two of the most health-wrecking proteins found in wheat gluten. (I'll reveal the devastation of what this does to you, just ahead.)

OK, let’s continue...

So what is wheat "Gluten"?

Gluten is that sticky protein complex in wheat that holds bread together (glutenins) and makes it rise (gliadins). In other words, gliadins and glutenins (the bad guys) make-up wheat gluten.

By now, most people have heard of gluten, particularly when talking about Celiac disease...the so called auto-immune disease.

...But is there any real health risks with gluten for the average person that doesn't have Celiac disease?

Yes, it is a real problem...for everyone.

Gluten is a gut damaging compound found in wheat... that produces cellular inflammation and microscopic holes in the intestines!

The truth is that being "gluten intolerant" or "gluten sensitive" are the same... and having celiac disease is just the extreme end of the gluten sensitivity.

Overall, gluten has the same impact on people eating wheat. It negatively impairs everyone’s health, directly or indirectly, even if you are not officially "gluten intolerant" or "gluten sensitive".

The gluten destroys the "villi" in the small intestine. These microscopic fingers called villi, is where the absorption of food nutrients occur... but become damaged from the inflammation.

Then the immune system begins to attack all these dead inflamed cells to clean-up the damaged intestines. This is where the so-called name 'auto-immune disease' originates.

It's really not the body attacking itself, per se, it's simply cleaning out a large amount of dead tissues (cause by the wheat gluten)... giving the appearance that the body is attacking healthy tissues, but its not.

Make sense?

Also, since the inflammation causes the villi to swell, packing and squeezing them very close together (and damaging them).

This results in less space between each of the individual villi, and therefore greatly reducing the available surface area – exposing only the top portion of the villi to the digested food and essential nutrients that's waiting to be absorbed in the intestinal tract, to nourish your body.

And because of this...

Gluten inflammation also prevents absorption of many nutrients, as high as 80% - 90% in some individuals,...causing mineral deficiency and malnourishment in your body and overtime leads to many health conditions!

Also because of gluten, since our bodies do not properly absorb all of the nutrition in food from the damaged villi, our body tends to eat more food than normal to compensate for the lack of nutrients.

Said another way, there is a tendency to eat more calories /sugar in an attempt to find the missing nutrients that your body is not able to receive.

But the interesting part about gut inflammation and damage is that even though the essential nutrients and mineral absorption is inhibited the extra sugar and calories can still be absorbed, which can cause – weight gain!

You’ve experienced this if you ever tried to lose weight on a lower calorie diet while still eating breads, crackers or muffins, for example. Tough wasn’t it?

Note: Anyone giving up not just gluten, but wheat altogether, typically experience tremendous weight loss and health benefits.

Now then, here’s where matters get a bit crazy...

Usually unknown to the victim, the damage to the intestinal tract can become severe enough that the gut becomes permeable, known as "Leaky Gut" syndrome!

...And if you have a "leaky gut" then all the bacteria and partially digested food particles inside your intestine pass through the gut barrier into the blood stream. Yuck!

Then your immune system starts attacking these foreign proteins leading to an inflammatory-immune response that spreads like a wildfire throughout your entire body, causing a whole list of symptoms and diseases.

In addition to obesity, a multitude of inflammatory and chronic diseases are caused by gluten too... because it promotes heart disease, autism, dementia, cancer, diabetes and more!

...And sooner or later, leading to medical problems that are not even considered to be originated by the damaged gastrointestinal tract from eating wheat products.

What are some initial symptoms?...

1. One of the most common symptoms of gluten intolerance is stomach bloat or the belly feeling swollen after eating. Some individuals (up to 83%) experience abdominal pain also.
2. Another common symptom, affecting about 60–82% of gluten-intolerant individuals is feeling extremely tired and fatigued but more so after eating foods that contain gluten.
3. Gluten-intolerant individuals also seem to be more prone to anxiety. A study showed that individuals (up to 40%) with self-reported gluten sensitivity stated that they regularly experienced anxiety.

Unfortunately, as crazy as it sounds, the rise of chronic illness is increasingly caused by eating today's wheat.

Bottom Line: When you want to become malnourished, boost diabetic risk, gain weight, promote cancer, and get skin wrinkles faster – then Eat Wheat!

But the better option is to improve your health today – Get Off the Wheat, it may not only make you feel better and lose weight, it could actually save your life from chronic disease!

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Disclaimer: This site offers health, wellness, fitness and nutritional information and is designed for educational purposes only and is not intended to replace the advice of your doctor. As with any nutritional information, be sure to check with your health care provider before beginning any new program.