All language subtitles for Whats.With.Wheat.2016.1080p.WEBRip.x265-RARBG2_English

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.