Gluten








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        Fran├žais 


     Like many Canadians I stopped eating gluten and therefore the cereals that contain it:  wheat, rye, oats, barley.   I found that my few old joint pains disappeared.   Since many factors influence our health, this could have been the beneficial effect of another change in my life. 
I tried to persuade myself that gluten had nothing to do with my symptoms.   Since then, seduced by the flavor of a good slice of bread, I succumbed to temptation several times.    Each time, I had to face the facts: few hours after, the joint pains reappeared accompanied by pulmonary symptoms.  If I stop eating gluten, everything disappears quickly.


   On the arthritis page I cited the work of researchers who have healed many diseases simply by removing gluten and dairy products from their patients' diets.  How is it that foods that are not only symbolic in our civilization but have nourished generations of human beings, has become toxic?   We have invoked the help of the Father to give us our daily bread and now that bread makes us sick.  It's the world upside down.
 

   The answer is simple: wheat has been discretely
genetically modified.  There was a lot of talk about soybeans and corn, but never about wheat. Perhaps the companies feared a public reaction.  In fact, current wheat now contains more chromosomes than wheat two thousand years ago.  In addition, they have added genes from other plants that had never been part of our diet.

  When you look at Wikipedia you get the impression that GM wheat is not allowed.   But the transgenic wheat seems allowed.  Could it be that the companies simply changed the terms to muddy the water?   No Monsanto / Bayer would never do that!

https://en.wikipedia.org/wiki/Genetically_modified_wheat


   In this well-informed French article, the author also explains that current wheat is not really a legally recognized GMO but .... it has undergone in laboratories almost natural changes that allow it to be classified as organic wheat.   In other words, even if you are careful about eating organic foods, you eat genetically modified gluten.  And that's probably the source of our problems.

https://www.infogm.org/6716-ogm-ou-pas-point-sur-ble-renan?lang=fr



   In addition, farmers are now using chemicals to accelerate the ripening of the fields and to harvest them all at the same time.  What is the probability that these chemical are good for our health?

   In particular, they use glyphosate, which is now considered a carcinogen.  Presently most Canadian wheat is sprayed with glyphosate.




  Ouch, ouch, ouch, I think I will continue to avoid gluten ...


 



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