Original subtitles

We certainly have observed over time a steady increase in the rate of celiac

disease and the rate of non-celiac gluten sensitivity. Why?

No one's thinking about maybe there's something in the wheat now that there

didn't used to be there that's causing this problem

Multiple sclerosis, vitiligo, alopecia, thyroiditis.

They always find a connection between their autoimmune disease and gluten.

The wheat that has been developed now was developed for

commercial reasons and of course is laced with chemicals.

Wheat is in everything. It's in

everything. You don't think we're in a crisis. You're not watching. You're not

looking. You're not talking to teachers. You're not listening to parents because we

have an extreme health crisis in our children today.

When I turned fifty

and leading up to fifty,

I started to gain weight. I got a very sore right hip, lower back pain,

I had soreness here, tightness in my throat, and I just wasn't doing very well

health-wise. So I went on elimination protocol, and I eliminated to the winter

foods of the hunter-gatherers, so lean meats, winter vegetables, and winter fruits was

all I ate. And over a three week period, I lost all the weight that I had gained over a

period of a couple years.

All my aches and pains disappeared, unbelievable clarity of mind, energy

abounding. And I started to introduce foods back in, and I found that the

biggest problem of all was wheat.

Going back to culture and tradition for me was really important to understand why was

wheat my problem

and why did I see so many other people with a wheat issue and with a gluten issue.

It's the cultivation of wheat and other of these agrarian products that has

allowed civilization to spread. It's allowed exploration. It's given us a food

that was easily transportable, would not spoil and very very concentrated source

of calories.

The transition from the hunter-gatherer mode of existence which constituted

ninety-nine percent of our prehistory before we start eating grains

was like a dramatic shift in consciousness as well as a dietary shift.

Wheat played a critical role in our becoming civilized.

It enabled us not to be hunter-gatherers but instead enabled us to be agriculturalists.

It enabled us not to be hunter-gatherers but instead enabled us to be agriculturalists. Certainly without the development of agriculture which

Certainly without the development of agriculture which

involves grain products of some type, we would not have society as we know it today.

If you look at the history of wheat,

If you look at the history of wheat, it's obtained sort of glorified status secularly. The food and agricultural

it's obtained sort of glorified status secularly. The food and agricultural

organization, which is the UN's, the arm for defeating world hunger, has as its emblem

the head of wheat. It's been glorified religiously as well as irreplaceably

a representation of, you know, the body of Christ. When you have such a profound set

of memes deep within the substratum of the human psyche, to indict the credibility

of a very powerful industry is really a radical thing in most people's eyes.

We became a civilization because of wheat. That doesn't mean that it didn't

come at a price.

Traditional preparation techniques took a long time. They didn't have

yeast for example. They had a sour culture and it took a couple of days to make a loaf

of bread, and it was basically a fermentation process. And all grains need

fermentation to make it healthy. Today they have methods where they start with the

wheat and in two hours it's in the plastic bags as a loaf of bread. And so all of the

anti-nutrients, all of the irritants that are naturally in wheat, all wheat, even

ancient wheat, are still there because they prepared it so quickly.

Those little tweaks were what enabled us to survive because sourdough uses

certain types of yeast and other bacteria involved that will break down a lot of

proteins that we're talking about that can cause massive destructive changes in

the body.

So our culture and tradition taught us how to eat foods that may have

So our culture and tradition taught us how to eat foods that may have otherwise not been good for us

otherwise not been good for us

that are now we're able to use properly but we've thrown away culture and tradition.

Dr. Kellogg was a gentleman who was a vegetarian.

He didn't like meat. He believed that people need to eat carbohydrates. He had

a health farm in the early part of the nineteen hundreds in the Midwest near

where my mother was brought up and he realized that we had trouble eating

grain, and so he prepared the grain in a certain way so people could eat it.

His early work was fairly profound in raising the awareness at least

His early work was fairly profound in raising the awareness at least here in America that food mattered in terms of health.

here in America that food mattered in terms of health.

Dr. Kellogg had this sanatorium

where he was pushing a plant-based high-fiber diet. So there was a gradual

transition from a breakfast, a hearty breakfast that was meat and eggs or

oatmeal with butter and cream, to the breakfast that goes with cereals and skim milk.

It was actually his brother that took on the whole role of Kellogg's Corn Flakes.

It was actually his brother that took on the whole role of Kellogg's Corn Flakes. You know, growing up in the sixties and seventies, Kellogg's Corn Flakes was

You know, growing up in the sixties and seventies, Kellogg's Corn Flakes was

the food to eat. Those Kellogg's Corn Flakes are wonderful.

Now do you know anyone who doesn't like Kellogg's Corn Flakes? Not a solitary soul!

Really important problem at the time was that people were not getting enough

calories, and unfortunately that then exploded I think in a direction that was

maybe not anticipated at the time.

Now, if you know your oats and want to feel your oats...

Now, if you know your oats and want to feel your oats... The initial rationale for breakfast cereals

The initial rationale for breakfast cereals

The initial rationale for breakfast cereals was quite noble. Let's create a shelf-stable product that is

was quite noble. Let's create a shelf-stable product that is

going to allow people to get the calories they need to not die of starvation.

Unfortunately from there, it went to a place where now all of our calories are

shelf-stable and convenient and devoid of actual vital nutrition.

By the time we got to the sixties and seventies, they were fortifying it with minerals as

well as vitamins.

We've had to add vitamins and minerals to it in order to deal with malnutrition.

The whole idea of fortification is we've taken out the bran and the germ and

so we're going to put these vitamins back in to replace them. They can hardly

replace what we've taken out. The whole biological system has a natural way of

working where when nutrients are present, their present in context, and the context

is everything else that's in that nutrient.

Where are they getting these minerals from

and where are they getting these vitamins from? They're not getting them from food

sources. They're actually getting them from chemical laboratories

sources. They're actually getting them from chemical laboratories or mining them from the ground.

or mining them from the ground.

Ancel Keys was instrumental in the sequence of events

that led to us eating more and more wheat.

Ancel Keys proved to be the harbinger of a major global indication

that fat was to be demonized and that fat was responsible for just about

everything bad you can imagine in the world.

He reached the conclusion that it was the drop in consumption of butter and eggs

that was associated with the drop in cardiac mortality.

He went to 21 countries, but only seven of those countries actually proved his

theory that fat caused heart disease.

He fabricated the story really about the relationship between cholesterol and

heart disease by selecting nations that fit on his curve and throwing away

all the rest. And it's amazing that his chart had so much impact on how

we were told to eat.

That same data could be examined and has been examined by other scientists to say it

was the drop in sugar consumption that occured at the same time that was

associated with the drop in cardiovascular mortality.

Fast forward to the present and the children are getting extended cereals

you know, Cheerios, skim milk, sugar

margarine, vegetable oils.

There's nothing in that breakfast to nourish any part of the body.

This was the beginning of fat being bad and carbohydrates being good and this

was the beginning of the end of bacon and eggs for breakfast and the beginning

of breakfast cereals just soaring through the ranks of the favorite

breakfast for the modern American household.

There was a gentleman by the name of Norman Borlaug and he was a scientist

that worked for the corn and wheat board. And they were wanting to mechanize the

production of wheat.

What his ultimate aim was, and I think it was a noble aim, was to feed starving

countries such as India and Pakistan, and they called it the green revolution.

The green revolution performed two roles. First, it created a market for the chemicals that

had no markets after the war. But it also allowed the different path for a rural transformation.

Monocultures in the landscape meant that there were more chemicals

being put down. So a monoculture is where it's just one field of wheat or one

field of soya or one field of corn, and as a result of that, and as a result of

the chemicals being used and the unhealthiness of these plants,

it all led to these plants becoming less and less resistant to disease and needing

more and more chemicals in order to survive any pest that may want to eat them.

Any monoculture will produce more of that monoculture it's not such a big deal

Any monoculture will produce more of that monoculture it's not such a big deal But it produces less of everything else that was displaced. What Borlaug did

But it produces less of everything else that was displaced. What Borlaug did

was take a wheat that had been stolen from Japan called Norin and crossed it.

They hybridized wheat grain from different countries that would never

have hybridized naturally together.

The physics of this is that the shortening of the stem allowed

more weight to be carried on top of the plant. The other thing was that

more weight to be carried on top of the plant. The other thing was that it could be harvested a lot faster because you didn't have as much chaff.

it could be harvested a lot faster because you didn't have as much chaff.

But see, in olden days,

the chaff, the straw, the leftovers from the seed head,

those were just as valuable as the seeds for bedding livestock.

We had bred plants for balance, to give food for animals through the straw and

humans through the grain.

By the end of 1945, which was the end of the war,

the people that were producing the chemicals for warfare began creating the

chemicals for our agriculture.

Instead of looking at the health of the plant,

they looked at the yield of the plant.

The wheat that is being developed now was developed for commercial reasons.

It produces a much higher yield and is far more profitable to grow and it's easier to grow.

It produces a much higher yield and is far more profitable to grow and it's easier to grow. The yield has increased substantially and that has

The yield has increased substantially and that has

caused this pervasive abundance of wheat globally, and again it really has caused

us as a world now to be pretty much

founded on a notion that wheat needs to be an important part of our diets.

Only the Western world produced enough grain to feed 11 billion people.

11 billion! We only have what, sort of 8 billion on the planet,

11 billion! We only have what, sort of 8 billion on the planet, so we are over producing grain.

so we are over producing grain.

690 million tons of wheat that are

produced every year indicate just how much money is at stake.

This is a very difficult time for those who are more concerned about the truth

than about what's best for health versus, you know, the powers that be that don't want

people to know the truth about wheat.

And I understand grain as being precious, but what we did was we took this

preciousness and suddenly gorged ourselves on its availability

once we were able to figure out how to grow it limitlessly, and instead of just

being grateful, we have we have turned into, you know, an orgy of abuse.

So here we are in the 1970s and 1980s.

We've had the influences of seducing the house wife out of the kitchen with foods

that were prepared such as breakfast cereals.

We've had the influence of Ancel Keys, more carbohydrates

less fats. We've now had Norman Borlaug produce a grain where we've got heaps

and heaps of wheat available to us, or monocultures available to us. And we're

getting to... The people of the America are getting fatter.

They're getting more disease, and nutritional guidelines start to be introduced.

So we created this higher carbohydrate lower fat calorie idea which was called

here in America the Food Pyramid, which was the most perverse recommendation for

human health that has ever been conceived.

human health that has ever been conceived. The history shows very very clearly

The history shows very very clearly

that the food pyramid was largely agricultural influences. The rationale that

they were given when grains which had been at the top of the original draft of

the food pyramid was suddenly put at the bottom was that, you know, poor people can't

afford to have a diet that's based on fruits and vegetables and meats and seafood.

When we first started publishing the food guidelines,

it was pitched to the agricultural community as another effective way to

help market their products.

It is not based on any nutritional science. It is not based on any clinical

or medical observation

It has been created by politicians who are protecting the interests of the wealthy.

The food that we're eating as a society these days, that is extreme. And

if you put a supermarket in the same spot a hundred years ago and got

people to walk in there and say this is the future of food, what do

you think they would have said? They would have thought you're crazy. And they

probably would have tried something and thought, "People eat this?

Daily?" You think about it.

Wheat is probably the most problematic food in the modern diet.

It doesn't need to be. But it needs to be treated with respect and prepared properly.

Over the last four, five, six decades, our wheat has changed dramatically

so much so that it doesn't even resemble what it used to.

The way it's raised, the hybridization, the way it's processed,

The way it's raised, the hybridization, the way it's processed, the additives, the amount that we're eating.

the additives, the amount that we're eating.

So we're not only just being exposed to what we're consuming but we're being

exposed to it on our skin as well. So we now find wheat or parts of wheat in our cosmetics.

It's found in our supplements. It's found in our medications.

It's found in our additives, preservatives and flavorings.

if you see the word glucose or multidextrose or dextrose,

these are all wheat-based sugars. Even ascorbic acid is made from wheat, and

that's our vitamin C.

So all of a sudden, because there is so much wheat around, and realizing that

they can manipulate wheat through chemical processes,

it's now found in just about every corner of our life.

Wheat is in everything.

It's in everything. It's everywhere, and I think because it's such a subsidized

crop, so it becomes such a cheap ingredient.

So if you need an ingredient that is an anti-caking agent, well you can use

wheat starch. If you need an ingredient that's a binder, you can get a

different chemical that's derived from wheat.

You can use every part of wheat. So a lot of the chemicals that we see in

processed foods, in cosmetics, in cleaners, in shampoos, they come from the

byproduct of wheat production for foodstuffs. And so we end up trying to

use every part. We find uses for these chemicals that used to be thrown

away and should be thrown away.

You know I see a lot of folks who are taking vitamins and supplements. They fail to

read the ingredients and may not realize that it's probably contaminated with

gluten or it's contaminated with wheat. Wheat straw extract is used in probably 80 to

90% of the skincare industry.

So it is used a lot to help emulsify things. Wheat and gluten can be in

many different forms. Things as straight as wheat germ oil

many different forms. Things as straight as wheat germ oil Right through things like wheat proteins. You can get this differently

Right through things like wheat proteins. You can get this differently

in different forms of wheat that we put into the products that have gluten in them.

and often they're used as emulsifiers or emollients or they're used as surfactants.

They're often used to help retain moisture in the skin, so they are definitely a part of

the skincare world.

the skincare world. For me I'm always very very careful in picking what

For me I'm always very very careful in picking what

products. We don't even have play dough in my house because it's made with wheat.

I don't notice an immediate reaction if I use a shampoo that has gluten, but I

notice it build up over time that I'm starting to just feel less energetic.

I'm starting to see joint pains. I'm starting to see signs of inflammation in my body.

This is a very individual response. Some people can get by. They just have to have

their diet cleaned.

But they seem to be okay in terms of their skin.

Others are so sensitive, myself being one of them, that if somebody puts makeup on me

that has gluten in it, while it won't trigger my face pain, it does cause severe

burning aching pain in my legs.

In history and not that long ago, probably in India in the '40s and '50s

many things were being grown on the land that then you know a decade or two later

was all one grain. All of these things helped resist diseases, resist pests,

gave nutrition to the people that lived and grew these foods.

If it was an animal and plant society, the animals would fertilize the land and

then the plants would be growing afterwards. So we actually used animals

and plants. We used different plants to help other plants to survive and to be

healthy, and that in turn gave us the nutrition that we needed in order to be

healthy, strong human beings.

Well the basics are pretty simple. There is no animal-less ecology. Think about that.

I mean that sounds so simple, but it's elegant. There is no animal-less ecology.

And yet all around the world we're trying to grow grain and grow food with

no animals, and the animals are confined and concentrated animal feeding

operations here.

Their manure develops dead zones here, and the chemical fertilizers from the grain

production over here creates dead zones over there.

Both systems become liabilities instead of both systems being tightly integrated

into a regenerative package.

As I continue to learn about wheat,

I then started to look at our modern agriculture.

My mother was born in 1937 in Iowa USA in the Midwest.

In 1938 and 1939,

there was a plague of locusts and they decided to use Arsenic on the wheat

fields and the cornfields in the Midwest. After that period, my mother who was the

oldest of eleven, other siblings started to be born. So there were seven boys in

that family.

Six were born hemophiliac.

Now hemophilia was never in our family. We went back

generation after generation trying to find the gene, it wasn't there. Could it have

been the chemical revolution, the arsenic that was being sprayed and the beginning

of DDT being sprayed that may have caused the genetic change in my

grandmother, that then gave a family so much disease as far as hemophilia goes?

By 1945, DDT was being sprayed, and DDT is now banned because of the

ramifications of that chemical. But DDT was being sprayed on the cornfields and

the wheat fields. And I remember being told by my mother that my grandfather was

very much against the new chemical farming, but there was so many people

that were for this. They said, "This is the new way. This is the way that farming is

going to go." But he had this sixth sense that it wasn't what we needed to do.

One gram of dirt in its natural state has an incredible number of living organisms

One gram of dirt in its natural state has an incredible number of living organisms within it that allows balance, that allows renewability but, you know,

within it that allows balance, that allows renewability but, you know,

in modern agriculture, the soil is absolutely sterilized.

We have been degrading land for a long long time but now we're able to

accelerate it. I think that's kind of what's changed in this century. That's

why we're, you know, we're desertifying faster. We're eroding soil

faster.

Up until two years ago, nature moved soil more than human activity.

You know, dust storms, floods, you know, that sort of thing. And now humans move

more soil than

nature for the first time in human history. And that should give us pause.

Chemical fertilization leaves your foods and crops deficient in vital minerals,

trace elements, micronutrients because the soil is not getting those nutrients.

Your soil is becoming desertified.

Modern wheat has at least 10 applications of chemicals from start to

finish, starting with a spray they put on the seeds to make them sprout. They have

hormone sprays to make their stalks strong, hormone sprays to make them

come into seed all at the same time, and then they have fumigants in the warehouse.

So all these chemicals are applied to wheat, and that's just the beginning.

That's before they start processing.

Sir Albert Howard said it so well in 1943

in an agricultural testament. He said when you use artificial manures to grow to

make artificial soil, it grows artificial plants, which then create artificial

animals, which make artificial people who could only be sustained with artificials.

It's really interesting to see how many foods are now today being thought of as

toxic or as not good for us. For example, wheat, and wheat is the staff of life.

And now we say, "Oh no, wheat's not a good food. We shouldn't be eating wheat." And no

one's thinking about maybe there's something in the wheat now that there didn't

used to be there that's causing this problem.

You still there Hank? Yeah kid.

They sprayed us good, huh. Yeah, good.

I never thought we get sprayed in the garden but we'll be okay, huh?

I mean, we've been sprayed before, huh, Hank? Sure, kid.

But I've got to tell you my roots hurt real bad.

Hank, whoever did this is gonna pay. Hank, they're gonna pay big.

Hank? Hank? Roundup kills weeds where others can't. Roundup. No root, no weed, no problem.

Roundup, you probably have in your garage at the moment or in your tool shed.

You probably spray it on your grass, your sports grounds

are probably sprayed with it. Your parks are sprayed with it.

Many of our foods are sprayed with it. It's every where.

Glyphosate is the active ingredient in the pervasive herbicide Roundup, which is

used in chemical agriculture extensively and also used on people's lawns. And it's

unregulated and very poorly monitored actually and very poorly measured.

The glyphosate in the wheat is causing such a train wreck in the body that it's no

wonder that we can't eat the wheat.

We're seeing multiple different problems of the gut on the rise today in children

as well as in elderly people. Everybody really. All ages are being

affected, and I think the glyphosate is a major player in that problem.

My big concern about Roundup is what it does to the gut flora, and once you've

got your gut flora messed up, then digestion becomes very difficult.

Now the argument

in favor of using glyphosate that humans shouldn't worry about is because

glyphosate only affects plants and bacteria.

Ok. We are 10 times more bacteria than we are human cells. Therefore, glyphosate

becomes a major issue for us to be real concerned about.

They say we don't have the Shikimate pathway as humans

They say we don't have the Shikimate pathway as humans which is what is disrupted in plants when plants get killed by Roundup.

which is what is disrupted in plants when plants get killed by Roundup.

We have that pathway through the bacteria in our gut.

The shikimate pathway is a process that happens in plants and bacteria

and it converts fructose that we

consume into a compound called PEP, which then through a series of steps makes our

beautiful aromatic proteins or amino acids which then turn into our neurotransmitters.

90% of our neurotransmitters are made in the gut.

If we don't have the bacteria that make these neurotransmitters through the

Shikimate pathway, then we don't have enough neurotransmitters and

our brains don't work as well as they could. We don't think as well as we could.

And it's amazing how many things come from the Shikimate pathway

including for example folate, which is an essential B vitamin and vitamin K and

serotonin, melatonin, melanin, dopamine, epinephrine. These are all really

really important molecules in the nervous system.

So as my journey continued in the discovery of why wheat could be such a bad

thing when we needed it for culture and tradition, and I realized that not only

were we destroying the plant and the nutrition of the plant and how we were

consuming this plant, but we were also destroying our body's ability to digest it.

And so you put those two combinations together, and what you're left with is

the perfect storm of insidious events with our health that are being caused as

a result of us playing with nature.

The fact that now we're growing it in a way where we're putting in

I guess poisons would be the correct term for it, can't be serving anyone's health

for the better.

So as our society changes to one that is much more focused on, you know, work hard

play hard, and we sacrifice sleep.

We sacrifice time in our own heads. We sacrifice stress management. At the same

time as our diets are getting more and more nutrient void and richer and richer

in inflammatory compounds, we are creating a perfect storm of events for

chronic illness. And we are seeing not just the increase in celiac disease and

gluten sensitivity, but we're seeing an increase in just about every chronic

illness that we have the capacity to diagnose.

We've exchanged infectious

disease for chronic disease and instead of appreciating where our technology

would take us and you know being able to bathe more frequently and have

refrigerators and have more sanitation and get us away from

infectious disease and enjoy that, we simply let that pendulum swing clear

over to chronic and now we have type 2 diabetes and obesity and you know

autism is through the roof.

Wheat is contributing to an inflammatory state in our bodies both by being

inherently inflammatory and also by displacing foods in our

diet that would allow us to have a more robust immune system.

Even the poor are getting diabetes because they are living on a starch diet

without any balance in their diet. A typical diet is you know pasta, bread,

pizza crust, and then there's shredded wheat for breakfast and biscuits and muffins

and all of that requires insulin to digest, and so you're just creating a perfect

situation for diabetes to develop.

There's an overlap of all these symptoms

going on, and these reactions can manifest as any group of symptoms under the

Sun. It can be a migraine headache.

It can be an asthma attack. It can be a panic attack.

It can be depression. It can be mood swings. It can be a skin rash. It can be

a cystitis. It can be a nephropathy.

It can be anything.

You just can't continue to douse your food with

neurotoxins and not expect it to show up in the human population. Simply thinking

should make us head down a different path.

In the wheat grain, it may not just be the gluten and the gliadin

that is the problem, the proteins in our wheat.

We also had sugar in the wheat, and that sugar is called fructan. And when we

chop fructan up into little pieces,

that's fructose. And one of the diseases or maladies that we're now

seeing is fructose malabsorption.

We're starting to understand that irritable bowel

syndrome is at least in many cases is actually fructose malabsorption.

so it's actually our bodies not being able to absorb fructose effectively

and overfeeding bacteria.

So we used to consume large amounts of fructose

for all of our existence, but we ate it in complex in the natural food such as a

piece of fruit, which has millions of other substances in it. And they're all

necessary. They all balance each other out.

If you take fructose out and present it on its on as a molecule to the human

body, that can become toxic.

The input to the Shikimate pathway is PEP,

phosphoenolpyruvate. And the step that glyphosate disrupts is the very first

step that converts PEP to the next thing in the chain. And PEP is also the output

of a pathway that breaks down fructose. So ordinarily, the gut microbes take in

fructose, convert it to PEP, and then the PEP supplies the input to the Shikimate

pathway. But what happens when glyphosate's in the way is that PEP piles up, and when

PEP piles up,

it's going to suppress the ability of the microbes to continue to break down

the fructose.

So the fructose is going to end up in the lower gut and get processed into fat

by the microbes in the lower gut producing gas for example. And if those

microbes are not sufficient to manage all the fructose that's being eaten,

then the fructose is going to go to the liver and the liver is going to have to

process the fructose into fat also. And in doing so, the liver will become either

fatty liver

or it will release a lot of LDL particles giving you high cholesterol.

Even if we were to right this moment just suddenly ban glyphosate, the soil

itself would also be an issue because glyphosate in some soils it can last

over 20 years.

One of the things that I recognize is that my gastrointestinal tract was

probably not working as well as it could.

It wasn't digesting the wheat. And as I researched about the microbiome and

realized the enormity of this amazing

group of organisms that help us have the nutrition we need, make our nutrition,

digest our food,

help us with our immunity, produce our neurotransmitters. It's an

enormous job for a bunch of microorganisms.

This collection of more than 100 trillion bacteria

that live within each and every one of us that are

really ultimately determining whether we're going to be healthy or not, the

balance point of our immune system, whether we have inflammation, whether we

are fat or lean and even play a role in our mood from moment to moment.

Gut microbes are adapted to the environment that the person lives in to the diet

that the person is eating.

Glyphosate wreaks havoc on our microbiome.

It inhibits our ability to have access to certain important minerals because it

acts as a chelating agent and it down regulates our ability to utilize vitamin D.

Your gut flora changes more and more towards being more pathogenic and

more hostile for you than friendly.

It stops serving you. It becomes unbalanced more and more.

A microbiome is passed on through the generations,

so not only does the great-grandmother give to the grandmother give to the

mother give to the daughter to the granddaughter their genetics,

they also pass on the microbiome, and I realized that my grandmother would have

had a fairly intact microbiome

to give to my mother, but through the chemical revolution, my mother's probably

would have been slowly eroded which she then gave to my sister and to myself,

would have been slowly eroded which she then gave to my sister and to myself, which I then give to my children.

which I then give to my children.

Children who are at high risk for celiac

disease because of genetic markers are less likely to develop celiac disease

if they have high levels of bifidobactera in their gut.

Bifidus is one of

those parts of our microbiome that helps us digest our grains and helps us

digest wheat and helps us break down the protein gluten into amino acids

which are easy for our body to use. It's very interesting to see that when you

have dairy and wheat in your diet, you have high bifida.

If you don't, then those Bifida disappear. But if you have Bifida that

are being harmed by a poison and you're eating wheat and milk, then the wheat and

milk are going to become toxic. You're not going to be able to properly

digest them, and they're going to become problematic.

First thing that's depleting

Bifidobacteria from the gut are antibiotics. They're very sensitive to

antibiotics. They are very fragile organisms, and when I've done stool tests on

patients, Bifidobacteria are often missing. Every week there's something

published that adds to our understanding of the importance of these microbes and

the way that they affect our health.

What's the best source of Bifidus? It's raw milk, and we kind of see milk and grains

together. Well, the raw milk has that Bifidus factor in it.

Once we pasteurize our milk, it's gone, so the raw dairy could very well be the

missing factor for being able to digest wheat.

One of the things that I needed to do in order to be healthy

after I'd eliminated wheat from the diet is that I knew I had to fix

my gut which was a leaky gut, which means that I wasn't digesting the wheat.

It was going into my blood system which then was causing health issues.

Gliadin, the gluten protein that is in wheat has been shown to cause problems to the

enterocytes, in the cells lining the intestines, causing issues that may

result in what we call leaky gut, and when your gut starts to leak literally

holes large enough to allow undigested protein molecules to enter the

bloodstream, these open up and

undigested protein molecules have an impact on the immune system.

Healing the gut lining is job one for dealing with virtually any

degenerative condition or inflammatory condition that we experience including

diabetes, joint pain,

coronary artery disease, dementia, and even cancer.

Let's look at the the wheat protein gluten

which divides into gliadin, which is the main issue when it comes to

celiac disease.

Gliadin or gluten is found in wheat protein. When we eat a protein,

a normal protein, we eat it, goes into our guts and our body pulls it apart into the individual

amino acids and then we absorb these and then these building blocks, the amino acids,

are reconstituted into human proteins. Unfortunately gliadin or gluten cannot

be digested. Gluten damages the gut and when that happens, it exposes the insides

of the damaged cells to the immune system. And one of those components is

called Tissue Transglutaminase. That's an enzyme in the cells. It's in nearly every

cell in the body. Antibodies are made against that so that it can get rid of

the fragments of Tissue Transglutaminase.

Now you have this crazy molecule that has glyphosate, transglutaminase and

gliadin all stuck together, and that molecule is I think what becomes

the allergenic molecule. Your body sees it as something it doesn't like and

it develops an immune reaction to it.

it develops an immune reaction to it. Now we got what's called an immune complex,

Now we got what's called an immune complex,

and this is a more difficult thing for the body to get rid of,

and it has to put it somewhere, so where will it put it? It will often put this in the immune

complexes in the skin, which causes eczema or dermatitis herpetiformis, in

some specific cases. It can put it in the head, and lots of people with brain

problems have white plaques in their head from gluten complexes in the brain.

It can go into the gut and cause all sorts of havoc there.

As I started to learn more and research more, I realized that the gut was not

the only thing that was affected by wheat.

Here I saw in my own body I was being affected in my joints. But while it did affect

my joints and my weight, but it may attack something else in

somebody else. And what I realize is that the most important part of the body

that's affected is the neural tree, and the neural tree is our nervous system--brain,

spine, to our little finger.

Everything could be affected just depending on, you know, your susceptibility.

Everything could be affected just depending on, you know, your susceptibility. There are nerves going to every single cell in

There are nerves going to every single cell in

There are nerves going to every single cell in every single part of your body.

every single part of your body.

So if you get damage to the neurological tree, you can get symptoms anywhere.

We all know patients who have got celiac disease and patients who

have gluten sensitivity who when they eat gluten, within 10 or 15 minutes

they've got symptoms. They've got gut problems. They've got bloating. They've got

irritability. They've got headaches. They begin to itch, scratch, all within 15-20 minutes.

That can't be symptoms from a disturbed gut. It can't be from the increasing gut

damage causing you pain because gut doesn't have that sort of pain sensation.

So where do these symptoms come from? It must be neurologically based.

We can diagnose through tests celiac disease. We can diagnose a wheat allergy but

there's another part of this whole complex, and it's called non-celiac

gluten sensitivity.

We can't diagnose that. We have no tests for it.

The only way you will know whether you have non-celiac gluten sensitivity is if

you eliminate wheat and see what happens to your symptoms.

I'm a pediatrician and I see children with sore tummy, regurgitation, gastric

reflux, headaches and migraines, eczema, itchy skin, chronic constipation, chronic diarrhea,

not growing properly, irritability, attention deficit syndromes.

Nobody can say without doing a blood test

whether they've got celiac disease or not. So when you do the blood test and

you find they don't have celiac disease, they can still react to gluten.

Why do we see so much more celiac disease, gluten intolerance?

Why is that so prevalent now?

And it comes in part from the fact that wheat is in more foods. It's a larger

proportion of our diets. The wheat itself is now grown to have more problematic

compounds because the problematic compounds and it actually make it more

resilient as a crop to disease.

So the same things that protect wheat from insects and disease are the same

things that are the most inflammatory for our bodies.

I've published peer-reviewed journal articles on headache being

related to gluten sensitivity.

Dr. Marios Hadjivassiliou in England has published extensively on the

neurologic consequences of non-celiac gluten related sensitivity including

cognitive issues, difficulties with how your brain works,

certainly mood issues. We have seen plenty of peer reviewed data that even

correlates schizophrenia with gluten sensitivity.

When I was brought up in the sixties and seventies,

I remember one friend of mine having a sister who had celiac disease. Everybody

could eat wheat,

and nobody seemed to have a problem with bread, pasta, but as the decades went past

and as I became a nutritionist and I started to see more and more people have

an intolerance to wheat, have issues with wheat, or have health issues that they

didn't even know why they had those health issues. So with the cascade of

events, the destruction of the microbiome

the increase in leaky gut,

and the effect that it has on the neural tree, we're now seeing almost an epidemic of

people with issues that our

current medical system doesn't know what to do with except perhaps give a

medication to subside the symptom. But the idea is that we need to get to the cause.

There is no part of the body that is immune from the damaging effects of

gluten and the reason being is that there is no part of the body that is

excluded from the mechanism of inflammation.

Your joints can become inflamed. Your heart, blood vessels become inflamed.

We call that coronary artery disease.

If you have gluten sensitivity, you're at much higher risk for learning disabilities,

psychiatric problems, other neurologic disorders, and now unfortunately

psychiatric problems, other neurologic disorders, and now unfortunately physicians on average receive less than 15 hours of nutrition education in the four

physicians on average receive less than 15 hours of nutrition education in the four

physicians on average receive less than 15 hours of nutrition education in the four years of medical school.

years of medical school.

All they know is the drugs.

That's why physicians, that's all we're telling our patients is,

That's why physicians, that's all we're telling our patients is, you have this illness, use this drug.

you have this illness, use this drug.

When my sister was diagnosed with an autoimmune disease back in the 1980s

When my sister was diagnosed with an autoimmune disease back in the 1980s and her disease was CREST,

and her disease was CREST,

I'd never heard of it. I didn't even learn about it in school, yet

now we are seeing a phenomenal growth in autoimmune diseases. In actual fact, there

are more than a hundred diseases that have been indicated to be autoimmunity.

The prevalence of autoimmune conditions is soaring. Here in America, it's been

estimated that about 17% of us suffers from an autoimmune

condition, and that's breathtaking.

So what does autoimmunity mean? It means that the body has lost its intelligence

to know what is its friend and what is its enemy.

to know what is its friend and what is its enemy. The immune system has suddenly lacked

The immune system has suddenly lacked

The immune system has suddenly lacked or developed a situation where it cannot determine self versus non-self,

or developed a situation where it cannot determine self versus non-self,

or developed a situation where it cannot determine self versus non-self, where your body's immune system is reacting against your own tissue as we

where your body's immune system is reacting against your own tissue as we

see in lupus, rheumatoid arthritis, celiac disease, type 1 diabetes, multiple sclerosis.

So it might attack your thyroid, your joints, your brain, which ends up in Alzheimer's

and dementia, kidneys, heart, blood vessels pancreas,

so instead of attacking viruses and bacterias that are entering from the

outside, it starts to attack the proteins which looked like the bacteria and

viruses on the inside.

We have this growing collection of studies

linking gluten to autoimmune disease, and in fact in every study in which we

looked to see if there's a link, we have found one.

We're starting to put together that an intolerance to gluten

maybe part of all autoimmune diseases.

Is wheat sensitivity at the root of every autoimmune case?

Probably not. But leaky gut is probably at the beginning of every

autoimmune illness, but for many many, gluten will have been that first step.

Because I believe that gluten does trigger autoimmune disease and the

autoimmune doctors, when they study gluten and they study their disease,

for instance, multiple sclerosis, vitiligo, alopecia, thyroiditis, all these diseases

they always find a connection between that autoimmune disease and gluten.

they always find a connection between that autoimmune disease and gluten. Autoimmune conditions are life threatening. People die from autoimmune condition so I make

Autoimmune conditions are life threatening. People die from autoimmune condition so I make

sure as best I can that my patients get the message that

they've got to ditch gluten

one hundred percent.

Autoimmunity requires as we know today three main factors. One is our genetics.

Two is the environment, so the food you consume, the chemicals around you.

And the third is what protects your body from the outside world and that is the gut lining.

By becoming aware of your environment, the chemicals that are in it, the way

your food is produced,

then you can turn on a new set of genes. You can turn on the genes for health.

We haven't changed genetically, but we have absolutely changed epigenetically,

meaning how we're controlling our genome. We now recognize that our gene profile

is actively interacting with our food, with our lifestyle, how much sleep we get,

the level of stress that we have, all of these factors are changing our genetic

the level of stress that we have, all of these factors are changing our genetic expression moment to moment, and empowering is the notion that about

expression moment to moment, and empowering is the notion that about

70% of our genes that are involved in health and longevity are

controlled by factors over which we have control, diet being

very important in terms of those factors.

I've been studying epigenetics and it's quite remarkable how quickly things can

I've been studying epigenetics and it's quite remarkable how quickly things can go downhill. There's a generational effect. Sometimes these things get worse

go downhill. There's a generational effect. Sometimes these things get worse

with the next generation, so there's a memory at the epigenetic level.

You know there's been a lot of concentration on the genes and looking

at the mutations and thinking in terms of proteins being made incorrectly,

at the mutations and thinking in terms of proteins being made incorrectly, but there's a whole other level to DNA that's probably much more complicated,

but there's a whole other level to DNA that's probably much more complicated,

much more important than the actual gene sequence of the genes. And this has to do

with these modifications to the DNA that happened

for example during development, and so methylation of the DNA. And methylation

depends upon methionine, and methionine is depleted by glyphosate.

So you don't have enough methionine, then the DNA gets hypomethylated in the

brain, and that has been linked to autism. So it's really scary to think

about the consequences.

Every bite of food we take has a hormonal impact within the body, and that

we have this incredible ability to affect how genes expressed themselves.

we have this incredible ability to affect how genes expressed themselves. Our genes do not act in a vacuum. Our genes aren't self-determining. Our genes

Our genes do not act in a vacuum. Our genes aren't self-determining. Our genes

require input from us to turn on or off.

I think all this comes down to personal responsibility and

I think all this comes down to personal responsibility and choices and a willingness to take on a role

choices and a willingness to take on a role

primarily for one's own. The first order of business is to fix your own house and to

clean up your own house and get yourself in good condition.

One of the things that you start to do is start listening to your body.

Look at from the tip of your head to your little toe and scan your body as to

what are the problems that are happening now. Because more often than not, what we

do is we stop listening to our body and we just take a medication to dull

the symptom.

If the body is whispering at you with any condition, be it a headache,

rheumatoid arthritis, a skin condition, an eczema dermatitis,

then I would be looking at everything. I would be looking at what I'm putting into my

body first and foremost because we know that our healthy cells grow from the

inside out.

But then what I'm putting on the outside is just as important to me.

I remember when I had to give up wheat and I realized that if i didn't give it

up, then I was going to keep gaining weight and I was going to have some real

issues with my musculoskeletal system. And I remember I loved going to local bakery.

He was a traditional baker, organic. I'd buy his sourdough breads and every now and then

on afternoon I'd go and get these beautiful croissants, and I really

remember having a little bit of a fit saying, "These are the foods I want

to eat. I want to eat these foods."

to eat. I want to eat these foods." A lot of people who when you first suggest that

A lot of people who when you first suggest that

maybe they're going to have to give up

grains, they can't believe that's even possible. "What will I do?

How will I exist without my cereal in the morning, without my bread?

How will I eat a sandwich?" That's my favorite one. "How will I eat a sandwich?" And that's

an interesting first pass when it's suggested that you might have to

give up these because of the addictive nature of grains and wheat.

So are wheat products addictive?

Well, you ask someone to give them up and look at the fear in their face, and I know

that the fear comes from, "What am I going to cook?

What am I going to eat?" I think the fear comes from "I really like eating it.

Don't take that away from me. That's the one thing that gets me

through the day.

That's the one thing I look forward to each and every day."

Both casein and gluten can be converted in the liver to a morphine-like derivative.

It's called an endorphin, and the casein ones called caseomorphine and the

gluten ones called gluteomorphine. And these substances is morphine, endorphins.

They go to the brain and they give a great sense of

high. This "I feel great." That's why they called it high. And the children like that

thing. They don't know they're addicted. The parents don't know they're addicted

but they've got this craving to have wheat and dairy.

We've got no shortage of calories in our food system. We've got a shortage of

nutrients, not a shortage of calories. And so when you have a food that has no

nutrients but it's calorically dense, it's delicious,

it triggers that same type of responses in our brain that we would get triggered

from a drug. Right? So we can actually see food addiction

relating to highly palatable nutrient-deficient foods. And so it makes it a

really difficult food to explain how it can be so detrimental to our health

because it's delicious.

Giving up wheat doesn't mean you can consume or eat gluten-free packaged foods.

When you have a look at these gluten-free packaged foods, they may say

they're gluten free, but you read the ingredients and what you see is a bunch

additives, preservatives and flavorings and all different other carbohydrates and

other grains that when they mix together, you don't know what they're doing in your body.

Well, the problem with wheat today isn't as simple as just finding gluten-free

labeled foods because they're found in our cosmetics, they're found in our pills,

you know, medications. They are found as fillers. There are certain sweeteners

that are made from wheat. So the problem is that if you are really sensitive to gluten,

you're going to be exposed to it unless you're hyper vigilant.

you're going to be exposed to it unless you're hyper vigilant. Have I ever bought a gluten-free product that actually said gluten-free as a

Have I ever bought a gluten-free product that actually said gluten-free as a

substitute? No. Would I? Probably not because generally they're made up of

things that I don't want to be eating anyway. It's difficult because

there's so much misinformation out there and I think people just aren't informed,

and then they say gluten-free packet or gluten-free aisle and think, "Okay, that

must be better for us because I shouldn't be eating gluten."

So then they go for something in a packet that's got all these different

starches and binders and fillers and numbers and chemicals.

Problem is when you walk down that aisle, what do you see?

Gluten-free cake, gluten free pastries, gluten-free cookies, crackers, bread,

make-at-home bread, you name it. While you're gluten-free, you are pounding your

body with carbohydrates, and that is wreaking havoc on your gut bacteria, on

increasing risk for gut permeability, in amping up inflammation.

The market now identifying water as gluten-free, so on some level there's a dumbing down of

anywhere they can slap a label on any product, it's going to make it sell

better but it's an insult to our intelligence.

You need to be zero gluten

because you don't want to stimulate your gluten antibodies. The studies have shown

that if you have one bite of bread a day, that's enough to fuel

celiac disease and keep it going and never heal at that. We need to nurture

these people through their condition. We need to ensure that they remain zero

gluten, and we need to make sure that they understand why they are having to be so careful.

So I'm not so worried about the gut. I'm worried about the brain

The FDA in America just this year have set the limit for gluten-free at 20 parts per million.

The FDA in America just this year have set the limit for gluten-free at 20 parts per million. If it's got less than that, then it's okay to be gluten-free.

If it's got less than that, then it's okay to be gluten-free.

I disagree with that absolutely entirely. Allowing gluten-free products to be 20 parts

per million allows manufacturers to cross-contaminate in the factory.

They don't have to have a gluten-free facility.

Some people cannot tolerate a microgram of gluten without them setting off an

inflammatory response.

I'd rather see you go zero gluten.

And zero gluten means that you know where each one of your individual

ingredients are coming from, and you're making foods from those ingredients,

so you're making the foods yourself. You're going back to our culture and tradition,

your tradition of being in the kitchen making beautiful food from scratch.

Back to the basics versus relying on medications. Even a lot of supplements

that may have gluten as an excipient may not be as good of an idea as using a

culinary herb or taking in a certain type of food.

So part of this calls us back to going into more of a natural way of living,

a natural way of eating where you wouldn't even consider consuming all these

gluten-free labeled products because you're really making your own food.

You're eating whole foods which are intrinsically gluten-free vegetables and

high quality, you know, fruits and nuts.

Taking it one step further, you know,

the skin is a massive part of the body and it does absorb ingredients.

But where I'd go with that is I'll be going chemical free.

I'd be looking at the same principles and philosophies of going as close to

nature as possible.

So for me, that's cold pressed oils. That's using things like essential oils,

So for me, that's cold pressed oils. That's using things like essential oils, avoiding the chemicals and anything that has numbers and any chemical components.

avoiding the chemicals and anything that has numbers and any chemical components.

When I talk to people that I had given up wheat

and I've given it up for quite a long time, you can see this glaze over their eyes,

and they're like going, "Give up wheat? What do I eat now?" They have no idea

what to eat.

They don't know anything different from breakfast cereals. They only know their

sandwiches, their muffins, they crackers, and their pasta.

"But what am I gonna eat, Pete?

What's left to eat? Because if I can't have my bread or I can't have my cereal

you know this is stuff that I've been eating for the last five decades

each and every day." Can I tell you a little secret?

You have a wonderful world

open to you, of flavor, of textures, of ingredients. The most blandest food on the face

of the planet would have to be grains, or especially wheat. I mean you think about it.

You think about a packet of flour whether it's whole meal or white. Taste it.

Does that taste delicious to you?

I think education is the key, and using yourself as a bit of a guinea pig.

I mean for instance, this documentary is about wheat.

I can tell you with all honesty, if you give up wheat, you're not gonna die from a

deficiency from it.

At one point my wife just said, "Hey, you know, why don't you just give up grains?

You're writing all this stuff about what's in them, why don't you just try it

yourself for 30 days and see what happens?" And it really was that

little experiment that I did about 17 years ago where I gave up grains for 30

days and all of a sudden, that IBS that I suffered with my entire life, that had

literally dictated,

you know, how I went about my day. Where was the the next available bathroom on

my route to wherever I was going or where ever I was? That IBS went away.

The arthritis in my fingers that I was assuming was a natural artifact of

getting older,

that went away. I no longer got the gastroesophageal reflux. I never got

the heartburn. The sinus issues that would linger after a cold or flu went away.

Imagine how many tens of millions of people

are experiencing the same sort of issues and don't really know that it's as a

result of food choices. But they assume that it's a natural artifact of their

life, of their genetic constitution, of their history of eating, or just a

natural artifact of getting older.

What I've found working with hundreds of people is if they eliminate wheat, they

start to see an improvement in whatever health issues either acute or chronic

that they're dealing with.

And there's nothing in medicine that is as dramatic, except maybe

antibiotics for an infection, as eliminating an allergic trigger that is

crippling an individual.

And now I switch to only organic food and personal care products.

That's when the magic began and that's when I in the course of a year would go

from starting reclined wheelchair to biking 20 miles with my family.

I am so grateful for those years in the wheelchair because without the four

years in the wheelchair,

I would not have learned all of this and I would still be thinking that drugs and

surgeries would be how we create health for our country. And that

could not be farther from the truth. Drugs and surgeries will not create

health for the US or any westernized country or for the world.

We have to go back to diet and lifestyle.

We have to go back to eating vegetables. This radical thing known as vegetables, lots of them,

sufficient protein, not lots of protein, sufficient protein. And we need to move our bodies.

We need to have a meditative practice, a supportive social network, and hopefully

a loving family.

That is how we create health.

That's how we control health care costs. That's how we defeat chronic disease.

Give it a go. Let's say you have non-celiac gluten sensitivity.

You can't do a test for it. All you can do is eliminate. So give yourself six weeks

to eliminate wheat.

But do it with real foods.

Well, being a chef, I think I had a little bit of an

advantage to adopt this lifestyle to make it delicious

because that's the key with any dietary change,

you don't want to be eating cardboard. You really want to be eating really

delicious food, and we found that the transition for the children especially

our kids, we actually really didn't need to tell them anything.

I just cooked food that was devoid of the ingredients that can cause problems

for our children and for ourselves. We didn't make a big song and dance about it.

It becomes really important to change the conversation not away from what we're

eliminating but from what we're adding. What other amazing tasty

flavorful, nutrient-dense foods we can eat in place of wheat?

The first week or two, they may feel worse because they are now upregulating

the enzymes that process, eliminate toxins

and they're experiencing what we call detoxification. They may have more

headache, more fatigue.

The women are coming in, "Doc I'm losing weight.

I'm not hungry. I feel great." So they're very happy about body image.

The guys, on the other hand, are coming in like, "Doc, you didn't tell me my love

life was going to improve.

I am so happy."

So how long it takes to recover from an exposure can vary

dramatically. The cells that are responsible for the reaction can live

anywhere between 2 months, 10 months, two days.

The cells that calm everything down and turn off that reaction, if they're not

working properly, you're going to be on the ten month side.

working properly, you're going to be on the ten month side. If you have been consuming wheat your whole life

If you have been consuming wheat your whole life

and that intestinal wall has been constantly challenged,

it's constantly inflamed, and it's permeable, just eliminating the offending substance

could in theory start generating healing response within a matter of a few days

or a week.

You really wouldn't know until you stop consuming it. And many of us who have

done that have been just shocked by how profound the changes and how quickly they

have occurred as well as when they reintroduced even a small amount of that

substance, just what a acute reaction they get.

So you often hear people say you

know, "I eat bread every day of my life and I never had these kinds of reactions to it."

And it's sort of a common response that people will think

that going gluten-free for a month made them gluten-intolerant.

That's not the case. It allowed them to see what was already there. So you have

this exaggerated response which makes it really really obvious and it makes it

really really easy to identify which food was the problem.

Not everybody will have an issue with wheat. It just seems that the majority of

the population is beginning to have a problem with

wheat. So will I be able to wheat again?

Do I need to do this elimination? Is there an alternative?

We do not have the science to say, "Yes, you can eat wheat again,"

or "No, you shouldn't be eating wheat again."

It is about you figuring out what is the best thing for you.

Some people are able to eat wheat again

and some people are not.

With a food intolerance,

many people will find that eventually they can start to reintroduce that food into

their diet successfully because you've actually allowed enough time to pass for

all of the cells, not just the ones that are controlling your reaction but the

ones responsible for the reaction, to die off. And it's why food intolerances are

such a dynamic system.

If I were to choose to eat a type of wheat product,

I would probably choose something like sourdough rye and would really look for

traditional, organically grown. And I think my body would probably end up

being okay at some point

or at least, you know, help me to maintain my health better than if

it was another form.

We need to go back to the old fashioned wheats, the einkorn,

the emmer wheat that haven't been manipulated. We need to raise them

organically without Roundup, without all these chemicals. And then we need to

grind them fresh and

make a genuine sourdough bread.

If we go back to the ancient grains, the ones

that originated, we may find that more people can tolerate these.

The philosophical question is why do you even want to do that when you have meat,

fish, fowl, eggs, nuts, seeds, vegetables of all kinds, and fruits which are providing a

ton more nutrition on a calorie per calorie basis?

If more and more people start to

eat nutrient-dense foods, then they probably don't need to eat as much of it.

If we start to treat the land holistically and work with nature,

then potentially we do not need as many wheat fields, cornfields, sugar fields, as we

currently have.

I mean we use a lot of the land for ingredients that really aren't causing

us to have great health.

So let's start taking care of it properly. Let's start getting back to the

older ways which sustained us and got us here.

older ways which sustained us and got us here. Because you don't have to come back

Because you don't have to come back

Because you don't have to come back from a rotten toxic route,

from a rotten toxic route,

you just have to abandon it. And abandoning toxics is a very simple gesture of

recognizing that ecological agriculture is totally possible, that we

can renew the fertility of our soils by giving back to the earth

the organic matter that she has given us

and she will sustain us forever into the future. If we have to have a future as humanity,

it's time to bring life back into the equation, and with it, the knowledge that

comes through culture because only culture teaches us that life is precious.

Wheat isn't the problem. It's what we've done to wheat that's the problem. And I

feel we need to go back to our old ways of having a veggie garden in the

backyard so we know where our food is coming from, or follow the town of Todmorden,

which is an edible town where they grow food trees and food

instead of pretty trees and flowers. And if we start going back to our

traditional ways and we start taking an interest in how our food is produced,

then perhaps we can stop this onslaught of illness that we're now seeing

within our children and our adult population.

within our children and our adult population. Every disease that exists on the planet is a man-made creation.

Every disease that exists on the planet is a man-made creation.

Nature has not created those diseases. We have created them. And that's a wonderful news

because we have the power to reverse them.

I'm very optimistic that a large part of the public is going to understand that

we will not be able to medicate or operate our way back to health.

The only way to get health and vitality is to go back to what really caused us to become

ill in the first place, which was our diet and lifestyle choices.

The food that we eat is sending signals to our DNA, our code of life, and we can

either choose to send signals that code for health or signals that code for

disease. Our genetic code hasn't changed

disease. Our genetic code hasn't changed and it's expecting that information from the foods that we've

and it's expecting that information from the foods that we've

been eating for a long long time, and again,

modern agriculture has suddenly given us genetic information that our bodies just

don't know how to handle.

What impact are we having on the next generation

as a result of the food choices that we're making right now? And to see the

light go on and go, "Wow, this is not just today but I can see that I can improve

light go on and go, "Wow, this is not just today but I can see that I can improve for the next few decades," and that probably the best of all is that

for the next few decades," and that probably the best of all is that

this is a very sustainable way of eating. It's not a diet,

it's a way of eating. And it is incredibly satisfying and clearly

sustainable for the rest of my life.

So eat the way our ancestors ate. There is really no other solution. I know that you

might need other health modalities to get back to health, but without starting with

the right diet, nothing else is going to work.

We're creating a weaker and weaker species,

We're creating a weaker and weaker species, and are we going to do something about it? I know I want to.

and are we going to do something about it? I know I want to.

I know you want to. I know parents watching this want to. I believe we can

I know you want to. I know parents watching this want to. I believe we can turn this around.

turn this around.

Use what you have, where you have. Blossom where you are.

Sprout where you are. And then keep your eyes open and start making

collaborations and talking to this and that and the other.

Be gentle with skin.

Be gentle with the body. It's taken a lot to bombard it. We've hurt the skin.

We've hurt the body.

Let's get back and start nurturing in the way nature intended. Be kind.

One of the biggest roadblocks that we face to change is that we as an

entire society have forgotten what it feels like to be healthy.

The reason behind the education with What's With Wheat and this documentary

The reason behind the education with What's With Wheat and this documentary is to get you to ask more questions, to be more aware, to understand what's

is to get you to ask more questions, to be more aware, to understand what's

happening out there, to take a active role in how your food is produced.

We can't change with the thinking that's got us into this predicament.

We must change with a different type of thinking.

Become educated. Become knowledgeable. Become aware. Start making changes

step by step, habit by habit, and we may be able to create a tsunami of change

that will change the health of our children and future generations.