Wheat Is For Man; Or So They Say
By Dr. Ron T. Dummar DC, MAOM
As a child I was often recited the phrases, "Wheat is for man", and "Wheat is the staff of life". I did not question the validity of such a statement until further researching the modern production and use of wheat. I began to realize that this grain truly is "for man", when it has been grown and produced properly, but when improper production and selection takes place the toll on your health can be catastrophic.
Due to modern day farming and milling techniques the nutritive quality of wheat is devastatingly inadequate when compared to years ago. Wheat has been a staple of thriving societies for thousands of years. It may seem difficult to imagine how simply changing the production selection and refining of wheat can alter its nutritive properties so drastically to place it among a "cause" of modern illness? First consider the fact that of 30,000 varieties of wheat available due to years of natural cross-breeding, only a handful provide the worlds supply of wheat today. Unfortunately modern farming practices have focused on pest-control rather than quality control. Modern wheat is subject to an onslaught of selection processes and pesticide and fungicide applications. The selection process of wheat has selected it for higher and higher amounts of one of wheats proteins "Wheat Germ Agglutinin". Wheat germ agglutinin is a glycoprotein known as lectin. This glycoprotein, lectin, has demonstrated such significant potential as an insecticide that some biotech firms have begun to produce genetically modified plants that carry high amounts of wheat germ agglutinin lectin glycoprotein.
It is a great flaw in logic to believe a plant can be more nutritious, and carry more minerals than the ground it grew in. Unfortunately most farming today focuses on elimination of pests and invaders through toxic chemical pesticides rather than focusing on soil quality. It apparently doesn't make sense a plant would be more susceptible to disease and pests when grown in inadequate soil. Not understanding this fact places the emphasis on preemptive attacks on possible predators and diseases. As a result each wheat berry before being planted receives its first coat of fungicide and insecticide. As we continuously persist in dietary habits of wheat products the chemical toxicity mounts and can wreak havoc on our bodies.
A common practice among farmers is the application of hormones that assist in the regulation of germination and the strength of the stalk. Following planting growth and harvesting comes the dreaded time of storage. Storage of wheat presents a particularly pest filled problem. To prevent rodents and insects from consuming the product, additional layers of chemicals are applied. One must wonder, if it keeps away the pests and rodents what will it do to me?
If that wasn't enough to make you think twice about your source of wheat, consider the process of milling. A wheat kernal is comprised of bran, germ and endosperm. The bran is where the fiber resides, the germ is what contains the nutritive oils and fats, and the endosperm is the starchy middle. This unique balance of fiber, protein, fat, and starch is what has given wheat its famous slogan, "Wheat is for man". When these three are separated the balance is off and the the nutrition lopsided. Modern milling techniques have enabled the ejection of bran and germ from the final product. Both of which are considered undesired by-product except to be sold as feed for animals. Of course traditionally the method of grinding did not provide such ejection capabilities, however managed to deliver much better nutrition as a whole.
Another common practice is heat drying. Heat drying is used to quickly dry wet and or damp berries. Sadly the high temperatures used to speed dry the wheat causes denaturing of vital proteins. Wheat should be dried in a re-circulating convection manner at lower temperatures to protect the powerful nutrients and still aide in drying time. It is possible that gluten (a complex of proteins found in wheat, rye, and barley) sensitivities are the result of denaturing and otherwise tampering with important proteins through drying and other processes. Approximately 40% of Americans have the genetic potential to become gluten intolerant. After repeated exposure to gluten, a person who is gluten intolerant may develop celiac disease. This results because the human digestive tract cannot break down gluten into its component amino acids, so gluten proteins persist in the gastrointestinal tract until they are excreted.
Importantly, gluten intolerance may be related to a variety of serious disorders. Neuropsychiatric conditions such as autism, attention deficit hyperactivity disorder (ADHD), and schizophrenia. Arthritic conditions such as rheumatoid arthritis, systemic lupus erythematosus (lupus), and psoriatic arthritis. Endocrine conditions including diabetes, hyper- and hypothryroidism, and Addison's disease. Infertility and frequent miscarriages may also be related to an underlying condition of gluten intolerance.
To picture life in the shoes of one with gluten sensitivity, the role of wheat rye and barley must be discussed. Wheat, rye, and barley comprise significant components of the Western diet. Almost all breads are made from one or more of these three grains. Cookies, cakes, bagels, muffins, pizza, and pasta are all gluten-containing foods. Additionally, gluten is found in vitamin pills, shampoo, toothpaste, household cleansers, and even prescription drugs. Wheat-based binders are often used in the manufacturing process of these articles. Gluten is quite literally, everywhere. It isn't as easy to get away from gluten as you may have previously thought.
When looking for a good source of wheat, look for organic or bio-dynamically grown product. Bio-dynamically grown means the farm is itself regarded and treated as an organism. This concept allows for an approach to farming that provides integration of the plants animals and land. It aims to harmonize and support all vital aspects of the functioning organism.
After purchasing a whole product from the best possible source the next step is proper preparation. First, whole wheat cereal, freshly ground on your home wheat grinder, into course flour and gently boiled in water makes for a healthy serving of morning mush. Or use the flour to make your own loaf of whole wheat bread. This makes for a great after school snack when served fresh out of the oven with butter and honey. When choosing to eat the wheat without any further processing, pre-soak the berries overnight, or wait until they sprout before eating. Soaking the wheat berries initiates germination and begins the sprouting process. This activates enzymes that will aide in digestion and absorption.
As an expert in nutrition Your Traditional Chinese Medicine doctor is an important resource, and is trained to identify underlying causes of health problems. In addition, acupuncture and herbs and specific supplementation will help restore more normal and more effective immune system functioning. In cases requiring a holistic, multidisciplinary approach, Traditional Chinese Medicine treatment is a crucial component.