Wheat: 200 Clinically Confirmed Reasons Not To Eat It

200 Clinically Confirmed Reasons Not To Eat Wheat

With sales of foods labeled gluten free now reaching over 6 billion dollars a year, something truly profound is happening to the way in which Americans are perceiving the role of wheat in their diets. Once celebrated as the very poster-child of the health food movement, folks are increasingly rejecting this "king of grains," and are now identifying it as being at the very root of their health problems.

Detractors claim that the movement is just a fad, or worse, that those who have embarked upon it without an official diagnosis are a bit crazy. After all, simply "feeling better" following gluten elimination is not considered to be proof of anything within the conventional medical system.  Biopsies, antibody, and genetic tests later, if nothing is found, and you still think gluten – this 'sacred,' omnipresent grain – is a problem, you might just get referred to a psychiatrist.

But anecdotes and "subjective experience" aside, the type of clinical research that constitutes "Truth," with a capital T, from the perspective of the dominant medical establishment, can be found on the National Library of Medicine's biomedical database known as MEDLINE. This vast bibliographic archive contains over 21 million citation entries, which as of time of this writing, contains 9,776 references to gluten

There has been a sharp increase in interest and research on the topic of "gluten intolerance" – although we prefer to label the subject "gluten toxicity," in order to shift the focus away from the "victim" back to the "aggressor," the gluten itself. In 1971, there were 71 studies listed on MEDLINE which referenced gluten. Last year in 2011, there were 514.  

One of our many interests here at GreenMedInfo.com is to identify "Problem Substances," which is why we have created an index by that name with 698 subjects listed from A-Z.  If you navigate to WHEAT under the "W's" you will find a list under "Advanced Topics" with 205 health conditions and/or adverse health effects associated with wheat consumption, all of which were determined solely through research in peer-reviewed and published medical journals indexed on MEDLINE.

You will also find, below the listed diseases, a "pharmacological actions" field set which lists 20 distinct ways in which wheat harms the body, e.g. nerve-damaging (neurotoxic), immune-damaging (immunoreactive), inflammatory, etc.

At present, the conventional medical establishment only identifies a handful of disorders likely to be caused by wheat consumption, such as:

  • Wheat Allergy
  • Celiac Disease
  • Dermatitis Herpetiformis
  • Exercise-Induced Wheat Anaphylaxis

These conditions, however, are but the tip of a massive "celiac" iceberg.  In a previous essay, The Dark Side of Wheat, we discussed the problem from a more philosophical perspective.  There is now, however, a huge dataset firmly establishing the likelihood that wheat intolerance, or better yet, wheat toxicity, is a universal, human species-specific problem, occurring only in differing degrees, and mostly sub-clinically, at least through the optic of conventional screenings and technologies.

One must also account for the "invisible thorn," which is wheat lectin – known more technically as Wheat Germ Agglutinin (WGA) -- and which can cause a broad range of adverse health effects, even while being undetected through conventional screenings.  Learn more about this topic in our essay Opening Pandora's Bread Box: The Critical Role of Wheat Lectin in Human Disease.

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Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

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Wheat Sensitivities


Have you seen this study out of Denmark?  I'm wondering if there is any study on einkorn wheat bread made with a natural starter.  Starters digest gluten and, combined with a day-long cool water rise, appear to nullify the anti-nutrients found in grains.  I'm curious not only about the food we eat, but how it's prepared and how it interacts with other foods ingested at the same time. 

Wheat Breads without Gluten

Hi, So eating wheat bread without gluten like Paleo Bread, would you agree that it would be okay?



Wheat good or bad?

Everyone is different, but as Certified Health Coach and also a person with Celiac Disease, I recommend that most everyone stay away from wheat, period.  I advocate to many clients to limit grains all together. But knowing that each of us is different, the best way to find out about whether wheat is bad for you is to eliminate it from your diet for 2-4 weeks, then eat it again. (if you want to)  Then, listen to your body and see what it tells you.  Also pay attention to the way your body feels while you are eliminating the wheat/barley and rye (oatmeal optional, can be cross contaminated).Good Luck and wishing you the best!


Good question

This pertains mainly to modern hybridized wheat. However, ancient forms still present quite a few biological incompatibilities. So, its better to leave gluten containing grains alone altogether. In fact, my personal preference is to reduce the consumption of all grains, in favor of high-nutrient, lower carbohydrate vegetables.

Wheat Beer vs WGA and other known issues

Are the wheat beers causing the same problem as wheat bread? If you know the URL to previous articles please advise.

Wheat Beer is like making an extract of wheat

Since I brew my own beer I can answer this.

So short answer is yes, it has the gluten. The longer answer, since it's an extract it concentrates all the other things in wheat that make it such a problem. Wheat is wheat, doesn't matter if it's a fermented liquid or a fermented loaf, the lack of carbs from the starch of the kernel doesn't make it less of an issue. The main actors in wheat that cause people problems are obviously gluten, then a component of gluten - gliadin and a lectin called wheat germ agglutinin.

I don't have problems with barley, so not all gluten is equal.


Wheat Beer

Great question. Wheat beer does have a score of psychoactive/pharmacologically active peptides, which is one reason why a beer buzz can be so complex, and grandiose. Take the wheat out of the beer, and what do you have? Some good gf beers exist, I'm sure, but not "dark ones." Someone out there correct me if I am wrong.

Good question about the WGA. Not sure. I'll try to find out more. Thanks for commenting!

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