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Nasty food, nasty kids. There's another way.

Everyone has a relative or a friend with autoimmune disease or food sensitivity, with gluten and dairy starring as the "baddies". I believe it shouldn't be so. Two staples which have enabled humankind to grow shouldn't be poison... unless we've messed with them to the point of shooting ourselves in the food. Sorry. In the gut.

Today, the wheat. Please share and lobby your bakery/supermarket to have "good" grains in your bread. For some of my kids it's too late and they'll have to stay off gluten for the rest of their lives. For yours there's still time. Do it for them.
And keep them off MSG and ALL food enhancers and artificial food colors. ODD (which is medtalk for insolent, disruptive, or simply mean kids), ADHD, asthma, headaches, backacheas, heartburn... so many ailments we've come to taking for granted and all went away. Please share, so another kid doesn't have his/her childhood wasted running from Dr. to specialist with no solution, like my daughter had. You may help a child today.

I had written a long post about the 1960s wheat transformation, but it disappeared when trying to submit. So... I'll only copy the geist, from the site. I am not affiliated or getting any reward from this. you may read the same on other places.

"The world’s wheat crop was transformed in the 1950s and 60s in a movement called the “Green Revolution”. The father of the movement, Norman Borlaug, was awarded the Nobel Peace Prize, credited with saving one billion lives.

According to his Wikipedia entry, Borlaug led initiatives that “involved the development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.”

He pioneered new “improved” species of semi-dwarf wheat that, together with complimenting fertilizers and pesticides, increased yield spectacularly. This amazing new farming technology was propagated around the world by companies like Dupont and Monsanto, while mid-20th-century humanity applauded the end of hunger.

Like the industrial milling revolution before it, the green revolution applied new technologies to improve efficiency and output, with little or no regard to the effect on human nutrition. This Green Revolution was about solving world hunger, but we’re now discovering some unintended consequences.

According to Wheat Belly author Dr. William Davis, “this thing being sold to us called wheat—it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically light-years removed from the wheat of just 40 years ago.”

And now scientists are starting to connect modern wheat with all manner of chronic digestive and inflammatory illnesses. And based on our personal and customer experiences, we would have to agree"

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