Dietitians tell us that whole grains are essential to a balanced diet, and in one form or another we have been consuming wheat for thousands of years.
What most people don't know is that wheat that is grown now IS NOT the same product as it was when your parents were your age.
Wheat has been monitored since 1843 and until 1960 it did not change much.
As published in PubMed, the US National Institute of Health, Zinc, Copper, Iron, and Magnesium were 19-28% lower in the years 1968-2005 than before 1968.
In a report by CBS News, Dr. William Davis calls wheat "the perfect chronic poison" and blames agribusiness and economical benefits for the genetically engineering yields. He says that dietitians are telling people to cut out this type of wheat but to replace it with something "less bad". He gave the example of replacing unfiltered cigarettes with filtered ones and how this is a modern mentality.
Dr. Davis explains that the "poisons" in wheat essentially trick your brain to stimulate your appetite causing an increase of food intake for the average human who consumes wheat regularly.
He goes on to say that he is not talking about gluten, "or addressing people with gluten sensitivities and celiac disease. I am talking about everybody else".
Most people eat it at least once a day but today's processing techniques separate the nutritious bran and germ away from another component of the grain (the starchy part). This allows the wheat industry to lower cost but yielded a non-nutritious bread. Sprouting or fermenting wheat has nutrients very beneficial to the body but also can be consumed other ways.
Authority Nutrition's, Kris Gunnars, Bachelor of Medicine, suggests to cut wheat out all together! This is the easiest way to avoid the negatives of wheat, and consume the nutrients in other forms.
My suggestion is to make your own bread! If you are a lover of sandwiches, morning toast or all things bread, get a bread maker! You wont regret it! Make it before you go to bed and have it ready for the morning. It fills your house with a delicious smell, and nothing can replace the taste of a fresh loaf.
or, sprouting grains increases many of the grains' key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in grains. i.e sprouted brown rice, spouted buckwheat.
Written by Nicole Whitely and Amy Trachter