This Doctor Explains Why You Should Avoid Wheat at All Costs

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(Text via CBS News)

Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published the book, "Wheat Belly" all about the world's most popular grain. 

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."

Azodicarbonamide Banned in most European Countries BUT STILL Found In American Bread

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Azodicarbonamide is commonly found in frozen dinners and frozen potato and bread products. It is used to make things like bleach and foamed plastics (you know, the things they make yoga mats with, for instance).

Azodicarbonamide has been banned in most European countries because it has been found to induce asthma. It has been deemed so dangerous that in Singapore, if you are found to use Azodicarbonamide in your products, you will receive a hefty $450,000 fine and up to 15 YEARS IN PRISON.

According to the FDA, however, "Azodicarbonamide is approved to be a bleaching agent in cereal flour and is permitted for direct addition to food for human consumption."

Who are they kidding? Educate yourself, make your own, grow your own, eat whole foods, or suffer the consequences of consuming products that contain ingredients not even an ant would stand near. 

Source : Live Love Fruit, Awaken The Mind