A Word of Wisdom



After my last two posts I started thinking about grains.  So many of you my invisible friends have asked this question that I may as well blog about it publicly:  

 

Why do I have to stop eating whole wheat bread?  The Word of Wisdom states that grain is the staff of life and wheat is for man.

Well, I guess the simple answer is, you don't--that is, if you are happy with your state of health right now and aren't concerned about your future.  If you aren't sick, don't get colds and flu, have allergies, auto-immune or other diseases.  If you don't have high cholesterol, digestive disorders or sleep disorders.  If you aren't obese, gluten intolerant, have blood sugar or insulin issues, have a thyroid disorder or Candidiasis (about 1/3 of the U.S. is known to have yeast overgrowth: http://www.candidafree.net/resource_21.htm)

Here is the actual quote:

14 All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth;

                                                                                                             (Doctrine & Covenants 89) 

                                                                     

As I read it, all grain is for our use.  If one variety makes us sick, then we have others that will work just as well.  Staff means to support in time of need.  How is it we came to eating wheat (or corn) nearly every meal? 

If you have any of the aforementioned disorders, then wheat should probably not be your grain of choice, especially wheat that includes yeast.  Bread yeast feeds all these problems.

In addition, there is one other factor you should know about.  It is addressed by Dr. Mark Hyman, M.D., (http://drhyman.com/about-2/about-dr-mark-hyman/ author of The Blood Sugar Solution and family physician who specializes in blood sugar issues: 

 

Three Problems with Wheat/Bread:

The wheat of today is not the same as the wheat of 50 years ago. It has different starches, genetics (change in number of chromosomes) and (gliadin) proteins. Over 50 years ago, a scientist was awarded the Nobel Prize for developing a hybridized, genetically modified new dwarf, dense and starchy wheat strain. The theory was that it could feed more people. The problems that arose:

1. Super Starch: More quickly-absorbed starch (amylopectin) and inflammatory proteins.

2. Super Gluten: More inflammatory proteins.

3. Super Addictive Properties: Has exitotoxins (gluteomorphins) that create hunger and cravings and addiction.
 

Two slices of bread will raise your blood sugar more than two tablespoons of table sugar.

Oh, and here is one more:  http://bodyecology.com/articles/the-top-3-most-addicting-foods-why-they%E2%80%99re-destroying-your-health-and-how-to-get-your-kids-off-them?utm_source=The+Body+Ecology+Newsletter&utm_campaign=edaa091fb8-MailChimp_Top_3_Most_arch_below_art&utm_medium=email&mc_cid=edaa091fb8&mc_eid=0518d46541#.UDu-fdZlRsL

 All this just to explain why I prefer quinoa pancakes!  Sorry....