If you grind your own wheat, and have the whole seed, is the reaction the same? Are there studies on this? Or wheat grass juice...is it OK? I switched to whole raw milk from a farm and it is so much easier to digest. I wonder if we have the whole grain, is it healthy, or just as damaging?
My research indicates that most Modern Wheat strains are not Natural. These are hybridized strains that were exposed to cobalt radiation to produce fast growing dwarf plants. These strains have 42 chromosomes compared to 2 sets of chromosomes in original wheat like Einkorn. Hybridized Modern Wheats have 50% more gluten and 30% more iron (which you don’t want). Einkorn’s weak gluten makes it easier to digest. This is my preferred wheat. Another challenge in modern wheat is the amount of Oxalates it contains (oxalic acid). Oxalates can disrupt the electrolyte balance in the body. When consuming high-Oxalates foods, calcium and magnesium can become depleted. Oxalates also form crystals shards in the body and cause calcification. Soaking grains and sprouting can greatly reduce Oxalate content. @darlatobin2240
You cannot take gluten out of the grain, no matter what you do to it. Dr. Tom O'Bryan has talked about that for years. Just because people can travel to Europe and have no symptoms, doesn't mean there aren't symptoms happening inside of them. Gluten is addicting, that's why it is so hard to give up. My family gave up eating gluten 20+ years ago...and it was a process. Took about 4 months to break that addiction from our brains. Considering all grains turn to sugar in the body, knowing how addicting sugar is, doesn't surprise me at all. Plus the fact you can find studies proving the gluten causes lesions on the brain. And I have't even gotten into the oxalates. Gluten and oxalates go hand-in-hand.
I'm currently trying to find a bread recipe that dont call for flours because of the oxalates and pastas due to gluten. I made cream cheese and egg noodles for lasagna and it turned out very good, tasted like reg noodles. The bread I cant get down tho.
@@tonya.vahle80look into ✨Einkorn Wheat✨, it’s the original wheat that was cultivated for thousands of years. Most modern wheats are genetic mutations that were created through exposing seeds to cobalt radiation. The Original Wheat Einkorn contains weak gluten bonds and is much easier to digest.
Dr Osborne, how do you feel radiation in the environment affects food sensitivity or allergies? I have had more severe symptoms since Fukushima and now seems to be worsening again. Either it is seeping again or there are new ways of exposure today. What are your thoughts? Thanks.
I had a severe allergia to any dust, especially to blossoming of grasses. It was like being an asthmatic for 6 months in a year, every year. For me switching to gluten free high animal fat and low carb ration did the job. I forgot about my condition for two years now, easily working with hay for four horses, no previous symptoms at all. So the food is a primary area to work with, as for me.
If you are experiencing allergies or sensitivities, you may be low in Selenium. This mineral is a precursor to many enzymatic functions, a precursor to hormonal functions. and selenium is important for detoxification.
One you go PROPER Sourdough bread you'll never look back at sliced poison again. 2 slices of toasted sourdough, grassfed butter and 2 soft boiled eggs per slice soaked in yolk is glorious
Dr. Tom O'Bryan talks about sourdough bread...and it is NOT void of gluten. There is a very dangerous thought process. You cannot take the gluten out of grain by fermenting it. You might feel better, but that doesn't mean it isn't affecting your blood, which would tell a different story.
Gluten caused alkalosis which was very disabling since about 2007. Because of you I stopped gluten and it reversed. Im hoping to heal my thyroid now.
Wow. Just so evident. Thank You for connecting some of the many dots Sir❤️
Great video Doc...!!
Thank you Doctor!
If you grind your own wheat, and have the whole seed, is the reaction the same? Are there studies on this? Or wheat grass juice...is it OK? I switched to whole raw milk from a farm and it is so much easier to digest. I wonder if we have the whole grain, is it healthy, or just as damaging?
Great questions but don’t hold your breath waiting for an answer.
My research indicates that most Modern Wheat strains are not Natural. These are hybridized strains that were exposed to cobalt radiation to produce fast growing dwarf plants. These strains have 42 chromosomes compared to 2 sets of chromosomes in original wheat like Einkorn. Hybridized Modern Wheats have 50% more gluten and 30% more iron (which you don’t want). Einkorn’s weak gluten makes it easier to digest. This is my preferred wheat.
Another challenge in modern wheat is the amount of Oxalates it contains (oxalic acid). Oxalates can disrupt the electrolyte balance in the body. When consuming high-Oxalates foods, calcium and magnesium can become depleted. Oxalates also form crystals shards in the body and cause calcification.
Soaking grains and sprouting can greatly reduce Oxalate content. @darlatobin2240
You cannot take gluten out of the grain, no matter what you do to it. Dr. Tom O'Bryan has talked about that for years. Just because people can travel to Europe and have no symptoms, doesn't mean there aren't symptoms happening inside of them. Gluten is addicting, that's why it is so hard to give up. My family gave up eating gluten 20+ years ago...and it was a process. Took about 4 months to break that addiction from our brains. Considering all grains turn to sugar in the body, knowing how addicting sugar is, doesn't surprise me at all. Plus the fact you can find studies proving the gluten causes lesions on the brain. And I have't even gotten into the oxalates. Gluten and oxalates go hand-in-hand.
Even one beer or piece of bread bloats me up ,
Thank you doctor
thank u
Hi Doc does it mean that eating bread every day is not healthy???
normal bread and pasta is a gluten cannon!!!!!!!!!
I'm currently trying to find a bread recipe that dont call for flours because of the oxalates and pastas due to gluten. I made cream cheese and egg noodles for lasagna and it turned out very good, tasted like reg noodles. The bread I cant get down tho.
@tonyaburrell7795 There are many recipes that you can use other flours to make bread.
@@deeT02 Okie thank you
@@tonya.vahle80look into ✨Einkorn Wheat✨, it’s the original wheat that was cultivated for thousands of years. Most modern wheats are genetic mutations that were created through exposing seeds to cobalt radiation. The Original Wheat Einkorn contains weak gluten bonds and is much easier to digest.
Dr Osborne, how do you feel radiation in the environment affects food sensitivity or allergies? I have had more severe symptoms since Fukushima and now seems to be worsening again. Either it is seeping again or there are new ways of exposure today. What are your thoughts? Thanks.
I had a severe allergia to any dust, especially to blossoming of grasses. It was like being an asthmatic for 6 months in a year, every year. For me switching to gluten free high animal fat and low carb ration did the job. I forgot about my condition for two years now, easily working with hay for four horses, no previous symptoms at all. So the food is a primary area to work with, as for me.
If you are experiencing allergies or sensitivities, you may be low in Selenium. This mineral is a precursor to many enzymatic functions, a precursor to hormonal functions. and selenium is important for detoxification.
@@МаксимМороз-у3л thank you!
@@ManIsKind369 thank you!
I think your problem would now be the many wi-fi devices, the rf radiation, and the 3,4 and 5G towers
One you go PROPER Sourdough bread you'll never look back at sliced poison again. 2 slices of toasted sourdough, grassfed butter and 2 soft boiled eggs per slice soaked in yolk is glorious
Dr. Tom O'Bryan talks about sourdough bread...and it is NOT void of gluten. There is a very dangerous thought process. You cannot take the gluten out of grain by fermenting it. You might feel better, but that doesn't mean it isn't affecting your blood, which would tell a different story.
Does it contain gluten?
❤️💖❤️🙏💖❤️💖