Friday, September 7, 2012

Do You Want Wheat with That? Acrylamide in Toast! So What To Eat? Uncle Sam. Blitz. Heart Mountain.

For “Foodie Friday”:

With all this talk about wheat being bad for us, Sandra posted: “Cardiologist Dr. William Davis says people are losing substantial weight, getting healthy by scrapping wheat from their diet”:

Sandra Merrikin    “This is very scary. Glad I no longer eat wheat (although I do miss it)!”  September 3, 2012 9:28 AM on Facebook.    Blog at: “The Not So Nightly News”.

“Modern wheat a "perfect, chronic poison," doctor says”

Play CBS News Video

(CBS News) “Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.

Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."


Back in 2003, Dr. Mercola advised us not to eat wheat:

More Reasons to Avoid Wheat,  July 26 2003

“When grown in well-nourished, fertile soil, whole wheat is rich in vitamin E and B complex, many minerals, including calcium and iron, as well as omega-3 fatty acids. Proper growing and milling methods are necessary to preserve these nutrients and prevent rancidity. Unfortunately, due to the indiscretions inflicted by contemporary farming and processing on modern wheat, many people have become intolerant or even allergic to this nourishing grain. These indiscretions include depletion of the soil through the use of chemical fertilizers, pesticides and other chemicals, high-heat milling, refining and improper preparation, such as extrusion.

Rather than focus on soil fertility and careful selection of seed to produce varieties tailored to a particular micro-climate, modern farming practices use high-tech methods to deal with pests and disease, leading to overdependence on chemicals and other substances.

It Starts with the Seed

Even before they are planted in the ground, wheat seeds receive an application of fungicides and insecticides. Fungicides are used to control diseases of seeds and seedlings; insecticides are used to control insect pests, killing them as they feed on the seed or emerging seedling. Seed companies often use mixtures of different seed-treatment fungicides or insecticides to control a broader spectrum of seed pests.

Pesticides and Fertilizers

Some of the main chemicals (insecticides, herbicides and fungicides) used on commercial wheat crops are disulfoton (Di-syston), methyl parathion, chlorpyrifos, dimethoate, diamba and glyphosate.

Although all these chemicals are approved for use and considered safe, consumers are wise to reduce their exposure as much as possible. Besides contributing to the overall toxic load in our bodies, these chemicals increase our susceptibility to neurotoxic diseases as well as to conditions like cancer.

Hormones on Wheat?

Sounds strange, but farmers apply hormone-like substances or "plant growth regulators" that affect wheat characteristics, such as time of germination and strength of stalk. These hormones are either "natural," that is, extracted from other plants, or synthetic. Cycocel is a synthetic hormone that is commonly applied to wheat.

Moreover, research is being conducted on how to manipulate the naturally occurring hormones in wheat and other grains to achieve "desirable" changes, such as regulated germination and an increased ability to survive in cold weather.

No studies exist that isolate the health risks of eating hormone-manipulated wheat or varieties that have been exposed to hormone application. However, there is substantial evidence about the dangers of increasing our intake of hormone-like substances.  More in this article about the: Chemicals Used in Storage, Grain Drying, Modern Processing.”   (quoted from The Weston A. Price Foundation)   

Dr. Mercola's Comments:  “This is a wonderful description of the range of processing and chemical exposure that occurs from the planting of wheat as a seed to its final processing as a grain from storage. Most people are not aware that even before they are planted in the ground, wheat seeds receive an application of fungicides and insecticides.

The article also expands on how sprouting wheat can predigest the wheat and improve its digestibility. I believe this is true and would actually categorize wheat sprouts and wheat grass as a vegetable.

However, the danger is that many people believe sprouted wheat bread is OK. Nothing could be further from the truth. Commercial sprouted wheat breads seem to cause the same problems as regular wheat such as celiac disease, rheumatoid arthritis, miscarriages and headaches to name a few.

Intolerance to wheat is far more common than doctors typically recognize. I find very few people who do well on wheat, and it seems those of Irish and Scottish descent do particularly poor.

As I expound in my recent book, avoiding grains is typically wise for over 75 percent of the U.S. population.”   Complete article at:


The Critical Role of Wheat in Human Disease, January 16 2010

wheat, bread“Lectin is a type of 'wheat germ agglutinin' (WGA) and glycoprotein. Through thousands of years of selectively breeding wheat for increasingly larger quantities of protein, the concentration of WGA lectin has increased proportionately.   WGA is largely responsible for many of wheat's pervasive ill effects.

What’s more, WGA is found in highest concentrations in "whole wheat," including its supposedly superior sprouted form.

What is unique about the WGA glycoprotein is that it can do direct damage to the majority of tissues in your body without requiring a specific set of genetic susceptibilities or immune-mediated articulations.

This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations.” From:


The Toxic Effects of Wheat Germ Agglutinin (WGA) July 04 2011

wheat grains“Eating wheat may not be beneficial to your health.

Most people believe that grains are a wholesome part of a healthy diet, particularly whole grains, such as whole wheat. Whole grains are also one of the relatively few foods that are allowed to make health claims on their labels, relating whole grains with a reduced risk of heart disease and certain cancers.

Unfortunately, there's a large body of evidence indicating that whole grains, and whole wheat in particular (yes even organic), can contribute to significant health problems—both physical and mental. This evidence, however, has not registered with the U.S. Department of Health and Human Services, the U.S. Department of Agriculture (USDA), or the Food and Drug Administration (FDA)—the first two of which developed the dietary guideline to consume three or more ounces of whole grain products per day.

When you begin to review the evidence stacked up against whole grains, it becomes rather self-evident that our reliance on wheat and other grains may be one of the primary culprits for the poor health of so many. More at:


Why is Wheat Gluten Disorder on the Rise? July 23 2009

“In my experience, about 75-80 percent of ALL people benefit from avoiding grains, even whole sprouted grains, whether you have a gluten intolerance or not. This is because, typically, grains rapidly break down to sugar, which causes rises in insulin that exacerbate health problems such as:

  • Overweight
  • High cholesterol
  • High blood pressure
  • Type 2 diabetes
  • Cancer

It’s still important to realize that there is a major difference between vegetable carbs and grain carbs, even though they’re both referenced as "carbs." Unlike vegetables, grains convert to sugar, which is not something anyone needs in their diet in high amounts.

The rising prevalence of celiac disease is clear evidence that we’re simply not designed to consume such vast amounts of starch- and sugar-rich foods so many now indulge in.

In short, most people are consuming far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and Little Debbie snack cakes, with very grave health consequences.

Yes, this even includes organic stone ground whole grains. Obviously these are healthier for you for a large number of reasons, but ultimately they cause the same problems through two mechanisms. Reaction to the protein gliadin in the wheat, and adverse impact on insulin metabolism. 

The fact is that two-thirds of the U.S. population is overweight or obese, and one in four Americans is diabetic or pre-diabetic. These are clear signs that our diets have strayed too far from the norm of what your body actually needs.”        From:


It seems that even toasted bread contains a carcinogen:

“How is Acrylamide Created?

Acrylamide, a “probable human carcinogen,” is formed in several foods as a result of a reaction between specific amino acids, including asparagine, and sugars found in foods when they reach high temperatures during cooking or processing.

This reactive process is known as the Maillard reaction, and occurs at temperatures above 212°F (100°C). As a general rule, acrylamide is formed in vegetable-type foods when you heat them enough to produce a fairly dry and brown/yellow surface.

Hence, it can be found in many common foods that are baked, fried, roasted or toasted, such as:

  • Potatoes; chips, French fries and other roasted or fried potato foods

  • Grains; bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks

  • Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee.”



What is Acrylamide?

“Acrylamide is a compound most often associated with plastic manufacturing. It is found in coffee and starchy foods like grains and potatoes that have been baked, fried, roasted or toasted. It is formed when frying or baking heats sugars and amino acids to temperatures above 120°C. This process creates the Maillard reaction; also called the browning reaction.
Acrylamide has been classified as a probable human carcinogen by the International Agency for Research on Cancer since 1994, due to its documented carcinogenic effects in laboratory animals. But when a Swedish study released in 2002 revealed that high levels of acrylamide may be created by doing something as simple as baking a loaf of bread, it sent shockwaves through the nutrition field.”     Learn more:


From me:   So What Are We To Eat?  Dr. Weil says this:

Cooking With Whole Grains

“I always specify "true" whole grains. This means when using or cooking with whole grains, the individual grains must be intact or cracked into a few large pieces, not ground in flour. Few nutrition guides make this distinction, but it is vital - with true whole grains, the outer bran and germ layers remain to encase the starchy endosperm within. This means it takes longer for digestion to occur, which slows the conversion of starch to sugar, keeping you fuller longer and preventing spikes in blood sugar that can lead to insulin resistance - a major driver of obesity, high blood pressure and type 2 diabetes.

Don't be fooled by "whole-grain" products such as whole wheat flour (or bread made from it), which have a glycemic index nearly as high as that of refined flour. Grains that have been pulverized into flour, whether "whole" or not, have a significantly expanded starchy surface area available to digestive enzymes, and cause blood sugar levels to spike dramatically.

The grain-by-grain guide below offers everything you need to know about cooking with whole grains, including historical and cultural heritage, common varieties, nutritional value, storage tips, healthful recipes, and standard cooking instructions. Try these grains as part of a healthy diet plan:

More at:


From me: Each doctor seems to have their own views about wheat, whether whole grains or made into flour.


On This Day:

United States nicknamed Uncle Sam, Sep 7, 1813:

“On this day in 1813, the United States gets its nickname, Uncle Sam. The name is linked to Samuel Wilson, a meat packer from Troy, New York, who supplied barrels of beef to the United States Army during the War of 1812. Wilson (1766-1854) stamped the barrels with "U.S." for United States, but soldiers began referring to the grub as "Uncle Sam's." The local newspaper picked up on the story and Uncle Sam eventually gained widespread acceptance as the nickname for the U.S. federal government.

In the late 1860s and 1870s, political cartoonist Thomas Nast (1840-1902) began popularizing the image of Uncle Sam. Nast continued to evolve the image, eventually giving Sam the white beard and stars-and-stripes suit that are associated with the character today. The German-born Nast was also credited with creating the modern image of Santa Claus as well as coming up with the donkey as a symbol for the Democratic Party and the elephant as a symbol for the Republicans. Nast also famously lampooned the corruption of New York City's Tammany Hall in his editorial cartoons and was, in part, responsible for the downfall of Tammany leader William Tweed.

Perhaps the most famous image of Uncle Sam was created by artist James Montgomery Flagg (1877-1960). In Flagg's version, Uncle Sam wears a tall top hat and blue jacket and is pointing straight ahead at the viewer. During World War I, this portrait of Sam with the words "I Want You For The U.S. Army" was used as a recruiting poster. The image, which became immensely popular, was first used on the cover of Leslie's Weekly in July 1916 with the title "What Are You Doing for Preparedness?" The poster was widely distributed and has subsequently been re-used numerous times with different captions.

In September 1961, the U.S. Congress recognized Samuel Wilson as "the progenitor of America's national symbol of Uncle Sam." Wilson died at age 88 in 1854, and was buried next to his wife Betsey Mann in the Oakwood Cemetery in Troy, New York, the town that calls itself "The Home of Uncle Sam."”


The Blitz begins, Sep 7, 1940:

“On this day in 1940, 300 German bombers raid London, in the first of 57 consecutive nights of bombing. This bombing "blitzkrieg" (lightning war) would continue until May 1941.

After the successful occupation of France, it was only a matter of time before the Germans turned their sights across the Channel to England. Hitler wanted a submissive, neutralized Britain so that he could concentrate on his plans for the East, namely the land invasion of the Soviet Union, without interference. Since June, English vessels in the Channel had been attacked and aerial battles had been fought over Britain, as Germany attempted to wear down the Royal Air Force in anticipation of a land invasion. But with Germany failing to cripple Britain's air power, especially in the Battle of Britain, Hitler changed strategies. A land invasion was now ruled out as unrealistic; instead Hitler chose sheer terror as his weapon of choice.

British intelligence had had an inkling of the coming bombardment. Evidence of the large-scale movement of German barges in the Channel and the interrogation of German spies had led them to the correct conclusion - unfortunately, it was just as the London docks were suffering the onslaught of Day One of the Blitz. By the end of the day, German planes had dropped 337 tons of bombs on London. Even though civilian populations were not the primary target that day, the poorest of London slum areas - the East End--felt the fallout literally, from direct hits of errant bombs as well as the fires that broke out and spread throughout the vicinity. Four hundred and forty-eight civilians were killed that afternoon and evening.

A little past 8 p.m., British military units were alerted with the code name "Cromwell," meaning the German invasion had begun. A state of emergency broke out in England; even home defense units were put to the ready. One of Hitler's key strategic blunders of the war was to consistently underestimate the will and courage of the British people. They would not run or be cowed into submission. They would fight.”



After tending to more laundry, emails, and searching for healthy creamers and sugars, (yes, I finally washed and disinfected all the pillows, blankies, sheets, and stuffed toys, used for the puppies), I read this journal: 

Some quotes: “Heart Mountain is such an important symbol in our (U.S.) history. It is now an Interpretive Center in what some would call, “the middle of nowhere” that was home for 14,025 people – two-thirds of them U.S. citizens – between 1942 and 1945. Yes, this was one of ten Internment Camps (known as Heart Mountain Relocation Center) where 120,000 Japanese-Americans were incarcerated behind barbed wire under President Roosevelt’s Executive Order 9066 following the attack on Pearl Harbor….….While we promote human rights and due process around the world our record since our early beginnings is not particularly admirable. Ask the American Indians or descendants of African slaves as well as others. Here was another example of our failure to live our fundamental principles. Let’s stop playing the “We’re No. 1” game until we become a true living example of our professed values.”   By Lynda and Bob Soady.

People can be so cruel, and they have been that way all the way through history down to today.


Dizzy-Dick said...

You are so right about this country not living up to the standards it set at the beginning.

BTW, in response to your answer to my comment yesterday, we went to all the other "thrift" shops that you mentioned first and she couldn't find what she was looking for, so the Second Debut was the final stop. We often make the rounds of all the other shops in town.

Monika Borua said...

Fantastic postings. Enjoyed reading very much.

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