Why Modern Wheat is Genetically Different, Gluten Free Not a Fad: Side Effects

A few interesting points to make concerning wheat, the main culprit responsible for gluten sensitivity.

This is in regards to 'modern wheat' -- few people realize that the wheat in our food today is structurally different than the wheat our ancestors consumed prior to the 1960's.  Most of this change happened between 1960 and 1980, a period of unregulated, rapid growth in genetic research that spawned asbestosis and bpa.  Thanks to new regulation governing the development and release of genetically modified crops (gmo), more recent modifications to wheat haven't been introduced, though Monsanto is lobbying hard for it.

i - the glia alpha 9 genetic sequence in the code for wheat aggravates celiac disease.  Sixty years ago this particular sequence was extremely rare if not entirely absent, however today virtually every modern form of wheat has it.  Incidentally since then, the number of people with celiac disease has risen by a factor of ten. 

ii - Changes made to the genetic structure of wheat during the 1970's by geneticists enhanced the opiate effects of gliaden.  The body breaks gliadin down into byproducts that, when bound to the brain's opiate receptors, provoke addictive eating behavior.  The result ?  on average, wheat eaters consume 500 more calories per day. 

iii - alpha amylase inhibitors -

a common source of food allergies in children, the structure of this genetic protein in wheat was altered during our generation.  "The binding of tendamistat to alpha-amylase leads to the steric blockage of the active site of the enzyme. The crystal structure of tendamistat revealed an immunoglobulin-like fold that could potentially adopt multiple conformations. Such molecular flexibility could enable an induced-fit type of binding that would both optimize binding and allow broad target specificity." 

iv - wheat also contains lectins, one of them, wheat germ agglutinin, is of particular interest because it is unique to wheat.  This lectin had a different structure to it 60 years ago than it does today.  Adverse effects include i) damage to the intestines ii) makes it easier for foreign substances to enter the bloodstream.. a possible explanation for why people who eat lots of wheat have higher incidence rates of lupus, Crohns, diabetes and rheumatoid arthritis.

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