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." http://www.cbsnews.com/news/modern-wheat-a-perfect-chronic-poison-doctor-says/
http://www.cbsnews.com/news/modern-wheat-a-perfect-chronic-poison-doctor-says/
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