‘What’s with Wheat’ is a MUST SEE Documentary

“Food and medicine are not two different things: they are front and back of one body. Chemically grown vegetables may be eaten for food,  but they cannot be used as medicine.” ~ Masanobu Fukuoka

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In September 2016, I wrote a blog post “Oh Gluten, why do I not eat you so“. I do not have Celiac Disease but have chosen to exclude gluten (for the most part) from my diet. My article was a tongue-in-cheek review of societal perceptions when it comes to those of us who are ‘gluten intolerant’ and/or choose to exclude gluten from our diet.

For those living with Celiac Disease, gluten is a very serious matter.

The Canadian Celiac Association defines gluten as follows:

“Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.”

‘Gluten intolerance’ is misunderstood and, at times, ridiculed because of a limited  understanding of what is happening in the food system, where food comes from and how it is grown, harvested and subsequently processed.

Although I have read research and books upon books on gluten, non-Celiac gluten sensitivity (a term used to describe the “clinical state of individuals who develop symptoms when they consume gluten-containing foods and feel better on a gluten-free (GF) diet but do NOT have Celiac disease“) and other related conditions that are alleviated by excluding gluten from one’s diet, this radical documentary about the current state of wheat and the havoc it is wreaking on our bodies as well as the apparent rise in wheat intolerance is a MUST SEE for believers and skeptics alike!

Nutritionists, scientists, and farmers all discuss the following issues:

  • why wheat has become a major problem and
  • how today’s food production practices have led to a surge in gluten intolerance
  • ‘Leaky gut syndrome’ and what is really happening in the gut
  • the importance of the human microbiome and why it is rapidly changing (not for the better) as a result of the typical North American diet
  • how the gluten protein molecule interferes with the production of important hormones, and
  • why autoimmune issues are steeply rising

 

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The entire documentary is available on Netflix in Canada and in the United States. This is the direct link to “What’s With Wheat?” on Nexflix

 

~Grow~Share~Thrive~

 

Features photograph courtesy of Pexels.com

2 Comments Add yours

  1. Lauren says:

    Thanks for the recommendation, I can’t believe I hadn’t heard of this film!

    Like

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