Is wheat genetically modified but they’re not telling us?

Due to the fear of population explosion, wheat has been modified to yield several times more. An astounding break through which has been adopted generally throughout USA and (I'm not sure) the world?

According to Dr William Davis, Best Seller "Wheat Belly" tells us today's wheat is not the wheat of the past. Like any genetically modified food that opens the door - Pandora's box - it can never be closed. Fear of the unknown can only be known after years of testing, whether clinical or live, the future will reveal any Unintended Consequence.

The future is here, the test were live, the results are in. Dr William Davis places blame squarely on belly fat and genetically modified wheat (not all the other grains?) as a major contributor of Obesity Epidemic.

The wheat of today is not the wheat of our mothers or grandmothers. Modern wheat is the product of genetic manipulations that have transformed its properties. Modern wheat is now a 2-foot tall, high-yield semi-dwarf strain, different in both appearance and multiple biochemical features from traditional wheat. Introduction of this new strain of wheat was associated with the appearance of a long list of health problems, along with weight gain and diabetes.

According to Dr. Davis, saying goodbye to all things wheat provides outsized and unexpected health benefits, from weight loss, to relief from acid reflux and bowel urgency, to reversal of diabetes, migraine headaches, and learning disabilities in children.

Dr. William Davis is author of the #1 New york Times bestselling book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health (Rodale, 2011), now debuting internationally in over ten foreign languages. Wheat belly has helped spark a nationwide reconsideration of the conventional advice to "eat more healthy whole grains."

Formerly an interventional cardiologist, he now confines his practice to prevention and reversal of coronary disease in his practice in Milwaukee, Wisconsin. Dr. Davis is a graduate of the St. Louis University School of Medicine, followed by training in internal medicine and cardiology at the Ohio State University Hospitals, and training in interventional cardiology at the Case--Western Reserve Hospitals in Cleveland, Ohio. He is also founder of the online heart disease prevention educational program, Track your Plaque.

All the testimonials of people enjoying life wheat free.

Our friendly Vegan Banana person here rippling with muscles 'may' have the bull by the horns here... Is it WHEAT or WHOLE GRAINS?

Which food will make your sugar spike more? Bread or chocolate?

Is wheat really that bad for you? Don't we need those "healthy whole grains" that are so often recommended? The answer is NO. In fact, the "wheat" that is used in much of our foods today is very different from that of our ancestors...and it is taking a toll on our health.

In this lecture, Dr. Ron discusses the unintended consequence of our genetically modified wheat and why it may be important to live a gluten free/wheat free way of life.

Presenter: Ron Hunninghake M.D.