While traditional or “heirloom” strains of wheat were toxic to the first humans who consumed it, modern farmers and agribusiness have amplified the toxicity of the wheat plant.

They have increased wheat germ agglutinin and phytate content, since both are pest resistant. But these components are also toxic to humans. Wheat germ agglutinin is extremely toxic to the human gastrointestinal tract, while phytates bind most minerals in the gut and prevent absorption, creating mineral deficiencies including that of iron, zinc, and magnesium.

The gliadin protein within gluten has also undergone extensive change, making it more likely to provoke autoimmune conditions like rheumatoid arthritis and type 1 diabetes, as well as increasing effects such as appetite stimulation and behavioral changes.

In short, while wheat has been a problematic dietary component since humans first began harvesting and eating it 12,000 years ago, its toxicity has been amplified with considerable adverse health implications for humans.

The solution: eat no wheat or grains and you may be astounded at the health benefits that emerge. That is the basic premise of my Wheat Belly and Undoctored books and programs.

For the complete Wheat Belly program in one resource, see my new Revised & Expanded Edition of Wheat Belly.