In Europe, things are different. Wheat is not the enemy—certainly not rice, tomatoes, or potatoes. I truly believe the USA doesn’t understand how to cook food or the importance of using non-GMO, slow-dried ingredients for the final quality of the dish. It’s not the same as buying bread in Italy, where it’s made with sourdough, allowed to rest for 1–3 days, and certainly not loaded with Roundup and other chemicals. The food here tastes delicious. I avoid everything from the USA because it tastes like nothing and feels toxic.
I’m afraid Americans might kickstart another wave of food paranoia—like the keto craze, for example. People have been afraid of carbs for a couple of years, and only recently have they started to calm down.
Yes, ancient grains are better, but that’s just one part of it. How you bake it, and which wheat you use (American vs. Italian), makes a massive difference. Also, how you eat it—do you chew it properly? Do you eat peacefully, focusing on the food and family? Are you grateful for it?
In general, I think trying to understand what’s bad for you is a good direction, but I worry about more of these harmful diets and misinformation that keep appearing. Just go to places where people enjoy their food, take their time, know how to cook, buy directly from the source, from a real bakery. I would never buy bread from a supermarket unless the raw materials were truly good. Here in Europe, there are some, and I read the labels—more and more good products are appearing.
Oh, and I do feel heartburn when eating American wheat, but I feel perfectly fine when I eat Italian, slow-dried, bronze-cut, al dente pasta. You are centuries behind.
Thank you for your comment. I buy Italian Einkorn wheat from Jovial Foods, though I don't make sandwiches with the bread I make from it, because it doesn't come out like a sandwich bread -- maybe the way I'm doing it.
My niece & family just spent a month in Europe. After coming home, she has felt sick. My brother, her dad, told her, "It's just because you were eating REAL food over there, & now you're back to the crap that America produces."
A coworker's sister & family moved from the US to France. She lost 40lbs within a few months, thought she must have cancer. Nope, it was because she was eating REAL food. CLEAN food.
It is such a travesty that America's food supply is such crap. There is a very nefarious agenda behind that, backed by Gates & the satanic elites who want to make people sick so they feed the "medical machine" -- & to destroy America.
I don't know that it is possible to buy truly good bread from American supermarkets, but I wish I could find a safe, clean brand.
It's very "sustainable". The bread's name comes from Ezekiel 4:9 where the prophet is commanded by God to bake bread using a mixture of grains and a fuel of dried dung (for heat, thankfully not an ingredient).
American processed "thought", such as in this sensationalized, fear mongering article, is equivalent to American processed "food". There is always a starting point of phobia involved with these people. They always know it will get their ratings up. Neurosis sells. They gather audiences with clickbait the way fishermen use line bait. And there is always a generic, pseudo-rational, pseudo-medical paradigm involved, not a human, historical one based on centuries of interaction with the soil and with the pleasure of eating well in the company of others. Wheat-o-phobia, carb-o-phobia, cholesterol-o-phobia, and so on, are all American reflexes which serve the marketplace, not the health of the human body. Their root lies in a superficial and ungrounded way of life which provides endless opportunities for health gurus to prey on. Sorry, Europeans just know better. It's from our long history of working with food and with the land. And it isn't just Europe. The arts of sowing, growing, fermenting, slow rising, all without overuse of chemicals and with an understanding of how taste, food combining, work and play all come together to nourish life is incomprehensible to dualistic, paranoid neurosis about food, the body, and nature. No wonder that when many Americans leave the US and make a trip to Europe, eat pizza and bread all their GI and many other problems magically disappear, only to return once they are back in the US on their gluten free diets.
Sometimes there's so much fear mongering that I think there's nothing left that I CAN eat! Although, from personal experience I must support this article and thank the author for his thorough research to back up his anti wheat premise. At the end of the article he reasonably suggests giving it a try before saying yes or no. It is difficult here in North America, but no harder than sourcing special flours etc! Good to hear that our European friends have fewer symptoms. I will keep on avoiding grains and sugars and enjoy my resultant lack of systemic inflammation.
I beg to differ. Ive had gut issues all my life, bloating, gas, feeling fatigued, lacking in energy and motivation. I recently had painful stomach cramps with diarrhoea 48 hours after eating a cake and sourdough bread. Joining up the dots from previous experiences. I am now convinced gluten is the culprit. I had another episode after eating marmite on gluten free bread. It contains barley in the form of malt. Hidden grains are in so many food items. Since giving up eating bread, including home made sourdough, I've felt so much better, no fatigue or lethargy, stomach cramps. My skin problems have cleared up? too. Who knows what other benefits will accrue. Somebody now needs to look any correlation between high cholestrol and gluten. If it causes so much inflammation in the body what other markers are there. It's not a food fad. Some people have life threatening reactions from eating gluten or coming into contact with it. Yes, there are a lot of food fads around, gluten intolerance isn’t one of them.
Never heard of gluten intolerance till the last 20 years. It's a fad. We were all alive and generally well, life span and health improved till recent vaccines. If you are sensitive avoid wheat but your experiment does not make a conclusion.
Jan, if I may disagree a little bit...sometimes personal experience trumps randomised controlled "science" which unfortunately can be driven by money rather than logic. I would agree with you that it does not prove a general hypothesis.
For example, with certain afflictions we are left to try "elimination diets" to identify the culprit. So if arthritis suddenly disappears after avoiding bread then you have grounds for a personal theory but then be brave and repeat the cycle - does it come back when you return to that food? This is akin to the cycling logic of Koch's postulate. As scientific as any paid for published "research". cheers
The very backbone of Science is induction and anecdote. Individuals observe anecdotes, a hypothesis is formed, controlled tests are done, theory is developed, opened to corrections. Anecdotes are where Science starts. Right now, millions of people are providing anecdotal evidence that something is wrong. Of course there's no conclusion. But it's disingenuous to not study something, and then claim a lack of supporting studies as evidence
i’ve known i’m gluten intolerant for at least 52 years , and i’m not a diagnosed celiac. It just became painfully obvious when i was about 7-8 years old that any time i ate wheat I’d end up screaming with gut pain. Just because you only heard of it during the last 20 years doesn’t mean it’s a fad. Plus, something can be a fad yet still be a real condition
Sorry, Dr. Ji, but I disagree that wheat is incompatible with human health. Freshly milled whole grains, including wheat are incredibly nutritious. According to Sue Becker’s book, whole grains contain nearly 90% of all the vitamins, minerals, protein, carbohydrates and fats that our bodies need. Wheat alone has 40 of the 44 nutrients considered essential to sustain human life (pg 22 of The Essential Home-Ground Flour Book by Sue Becker). Sue also has a great podcast called Sue’s Healthy Minutes. Baking from freshly milled grains and groats is delicious and nutritious. No bloating, no suspicious ingredients, just nutrient-dense yummy-ness. I highly recommend adding freshly milled baked goods to your nutrient dense diet.
My former husband & I did a modified Macrobiotics diet in the 80s, & felt great! I made our bread from wheat milled by a local miller. Nowadays, sadly, pesticide companies contaminate the crops. Was wheat as hybridized in the 80s as it is now? I don't know. I just know that we felt fantastic -- had endless energy, our moods were very stable, were super-healthy. Was glyphosate used on wheat back then? I would guess not.
I buy Einkorn wheat from Jovial Foods. It's still the pure ancient wheat -- the only ancient wheat that has never been hybridized. Carla Bartolucci founded the company, along with hubby Rudolpho (Italian), & worked with local farmers in Italy to grow organic Einkorn.
I have Einkorn sourdough starter...haven't yet used it, but I need to start making Einkorn sourdough bread.
I asked Sayer Ji in my comment, if Einkorn is safe...but doubt he'll respond, as I know he's busy & has probably moved on from this article, after answering a couple of questions.
Such a complex topic! While much of the agricultural and dietary information in here is science based and resonates, the fear-based broad strokes implying that everyone should be terrified of one of the most common foods in the world, without nuance, is fraught. While I am personally gluten free due to observable and measurable personal health reactions, that doesn’t mean someone with a different bio individual experience can’t enjoy it, especially organically grown and produced via real sourdough fermentation. Lots of good points in this article, but I think the issue is nuanced.
What about Einkorn, the only non-hybridized ancient wheat. I buy this from Jovial Foods. The founder of Jovial, the late Carla Bartolucci, worked with the farmers to grow this ancient wheat organically. This question probably won't be answered by the author, but it is worth considering.
Thank you for reporting the conclusions you have garnered from the studies. Inevitably, there will be folks who support and those who deny the information. I feel better while "clean eating," but fail most of the time. The U.S.A.'s food supply is a mine field of problematic ingredients and additives.
Sayer, Jesus did not choose wheat to become His body as a method of controlling people!! He chose it for several reasons we can infer from Scripture. Firstly, it was a common and readily available grain that was part of the ancient diet in the Middle East. If He had chosen something rare and costly, it wouldn’t be accessible to most of the world. Secondly, there is the Scripture passage where Jesus says in John 12: 24, “Truly, truly I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies it bears much fruit”. He was instructing the Apostles about what was coming, that He would have to suffer and die a horrible death in order to free people from their sins. His death was to become our redemption. God sent His only Son Jesus to teach us, free us, and remain with us in the Holy Eucharist under the form of simple bread, until He comes back again.
I probably have celiac disease, so I normally avoid wheat as food, but there are religious sisters who make very-low gluten hosts for people like me, so we can receive Jesus, our heavenly food at Mass. I am so grateful for this great gift from God, it is a sign He loves me, and everyone very much!
Claire, Appreciate your post. It has been distressing to me that in the past 15 years our Protestant communion bread has become crap but it is always announced as gluten free. I say to people that I'm looking forward to the Wedding Supper of the Lamb! Jesus will not serve bad bread and bad wine. I actually did a literature search looking for adverse reactions to communion bread/hosts no significant issues found in the past 2000 years.
Hi Jan! Thankyou for your thoughtful comment. I actually did have cramping, etc, after consuming a full-gluten host after being off wheat for about a month, very early in my celiac journey years ago! Even though the bread and wine become the body and blood of Jesus, as He said, He still allows the properties of the bread and wine to remain. It is a sacred mystery! He knows our nature thoroughly, and He knows it would not be pleasant for us to have the actual taste and appearance of flesh and blood. God is perfectly wise and loving!! God bless you, Dear Jan!🙏🏼
"He knows it would not be pleasant for us to have the actual taste and appearance of flesh and blood." Perhaps this is what the Nazarene movement were about. I have been wondering about this the last few years but only recently had to time to delve.
There have many creative mistranslations & interpretations of historical text written in Mediterranean languages to obfuscate the fact that Jesus and his brother James may have been leading a movement against the sacrifice of animals for money at the temple (supported by archeology and contemporary records). An example of the power of one word change? Only recently did they discover it was "bread and relish" in the original gospel(s) not "bread and fishes".
Perhaps the wine was to drink in place of animal blood, not representing any human blood. Upon self reflection, I am fascinated that, despite a Church based upbringing, (school, choir, bell ringing, organ, piano, donations) I ended up as an agnostic vegan/nutritarian apparently following the original text of Jesus's teachings. I am not a Bible scholar and remain confused, so take this all with a grain of salt on your sourdough and respect for the millions of other views on this fascinating subject.
B.T.W. The "fish" symbol goes back to Pythagorean geometry of overlapping circles. Those who avoided meat were called Pythagoreans until lacto-vegetarian was used to describe his lifestyle. Mr P came up with the "153" fish story. It's an important ratio related to that symbol.
Hello DDR Dave, I appreciate reading your thoughts on my comment. You are a journeying soul like all of us. I will be praying for you and Jan and Sayer to be surrounded by the loving heart of Jesus, in Whom is the fullness of truth. Thankyou.
Please accept that I’m writing this with the best of intentions and not looking to offend anyone: I am a devout Catholic. THIS is intended as humor only:
I often joke that Jesus so hated water that he insisted on turning it into red wine…
After being diagnosed with Hashimoto’s and leaky gut in 2005 by a functional medicine/internal medicine physician, and experiencing systemic inflammation and reflux, I was advised to switch to a gluten and dairy free diet. I get labs drawn every 6 months, and the results show huge improvements in my thyroid, gut and lipid numbers. My symptoms have disappeared, and inflammation occurs only when I occasionally “cheat” on a special occasion like a birthday. It’s been difficult, but well worth it to not feel ill all the time, and eating clean and eating real unprocessed food has introduced me to a wider array of vegetables, legumes, nuts and seeds. There will always be non believers and naysayers, but when my physician suggested I read a number of books based on the science behind what happens to the body when eating wheat and dairy, it all made sense, just as the author’s does.
How do you list vegetables and legumes for what to eat when avoiding wheat when most vegetables and legumes contain anti nutrients just like wheat? Lectins, oxalates, phytates, etc?
I have been able to go back to eating wheat after learning more about it's history and proper preparation from Carla Bartolucci's book, "Einkorn". The only wheat I will eat Einkorn...mostly as sourdough. I learned about lectins from Dr. Gundry, and about eating right for your blood type from Dr. D'Adamo. Taking things a step further, I learned "muscle testing" from Dr. Bradley Nelson, which can really hone things down for you as an individual. We are constantly changing and adapting to our environment, our food, as we age. We are ALL amazingly special. Our finger prints and the iris in our eyes are the evidence. What works for you may not work for anyone else.
Yeah, it took me sometime to figure out that lectins were destroying my gut and health. Wheat being a main culprit. Recently, I started buying heirloom wheat flour and my husband made delicious sourdough bread with it. He and we're so excited until eventually both of us had symptoms worse than ever. He gets acid reflux occasionally and then eventually his esophagus will spasm and not even allow him to swallow wheat. I get bloating and intense pain. I figured that my immune system has just been stimulated so many times due to eating bread made from American wheat in the past that any molecule in wheat becomes a potential trigger. Eventually, I'll be able to eat a little sourdough from heirloom wheat again but I am happy to have a healthy gut and just skip it. No other country should import the toxic food from the USA. Trump thinks tarriffs are the answer. He doesn't understand it's the unhealthy ingredients and unhealthy farming practices.
10-Q 4 sharing. I can definitely see the el-ites using re-legion to program people with what they eat as well. Our DNA has definitely been modified! I love you working with Mike Adams btw, thank you for donating your work to his work. Legends.
In Europe, things are different. Wheat is not the enemy—certainly not rice, tomatoes, or potatoes. I truly believe the USA doesn’t understand how to cook food or the importance of using non-GMO, slow-dried ingredients for the final quality of the dish. It’s not the same as buying bread in Italy, where it’s made with sourdough, allowed to rest for 1–3 days, and certainly not loaded with Roundup and other chemicals. The food here tastes delicious. I avoid everything from the USA because it tastes like nothing and feels toxic.
I’m afraid Americans might kickstart another wave of food paranoia—like the keto craze, for example. People have been afraid of carbs for a couple of years, and only recently have they started to calm down.
Yes, ancient grains are better, but that’s just one part of it. How you bake it, and which wheat you use (American vs. Italian), makes a massive difference. Also, how you eat it—do you chew it properly? Do you eat peacefully, focusing on the food and family? Are you grateful for it?
In general, I think trying to understand what’s bad for you is a good direction, but I worry about more of these harmful diets and misinformation that keep appearing. Just go to places where people enjoy their food, take their time, know how to cook, buy directly from the source, from a real bakery. I would never buy bread from a supermarket unless the raw materials were truly good. Here in Europe, there are some, and I read the labels—more and more good products are appearing.
Oh, and I do feel heartburn when eating American wheat, but I feel perfectly fine when I eat Italian, slow-dried, bronze-cut, al dente pasta. You are centuries behind.
Thank you for your comment. I buy Italian Einkorn wheat from Jovial Foods, though I don't make sandwiches with the bread I make from it, because it doesn't come out like a sandwich bread -- maybe the way I'm doing it.
My niece & family just spent a month in Europe. After coming home, she has felt sick. My brother, her dad, told her, "It's just because you were eating REAL food over there, & now you're back to the crap that America produces."
A coworker's sister & family moved from the US to France. She lost 40lbs within a few months, thought she must have cancer. Nope, it was because she was eating REAL food. CLEAN food.
It is such a travesty that America's food supply is such crap. There is a very nefarious agenda behind that, backed by Gates & the satanic elites who want to make people sick so they feed the "medical machine" -- & to destroy America.
I don't know that it is possible to buy truly good bread from American supermarkets, but I wish I could find a safe, clean brand.
I've been eating the organic sprouted Ezekiel bread and it doesn't make me feel bad.
It's very "sustainable". The bread's name comes from Ezekiel 4:9 where the prophet is commanded by God to bake bread using a mixture of grains and a fuel of dried dung (for heat, thankfully not an ingredient).
American processed "thought", such as in this sensationalized, fear mongering article, is equivalent to American processed "food". There is always a starting point of phobia involved with these people. They always know it will get their ratings up. Neurosis sells. They gather audiences with clickbait the way fishermen use line bait. And there is always a generic, pseudo-rational, pseudo-medical paradigm involved, not a human, historical one based on centuries of interaction with the soil and with the pleasure of eating well in the company of others. Wheat-o-phobia, carb-o-phobia, cholesterol-o-phobia, and so on, are all American reflexes which serve the marketplace, not the health of the human body. Their root lies in a superficial and ungrounded way of life which provides endless opportunities for health gurus to prey on. Sorry, Europeans just know better. It's from our long history of working with food and with the land. And it isn't just Europe. The arts of sowing, growing, fermenting, slow rising, all without overuse of chemicals and with an understanding of how taste, food combining, work and play all come together to nourish life is incomprehensible to dualistic, paranoid neurosis about food, the body, and nature. No wonder that when many Americans leave the US and make a trip to Europe, eat pizza and bread all their GI and many other problems magically disappear, only to return once they are back in the US on their gluten free diets.
Sometimes there's so much fear mongering that I think there's nothing left that I CAN eat! Although, from personal experience I must support this article and thank the author for his thorough research to back up his anti wheat premise. At the end of the article he reasonably suggests giving it a try before saying yes or no. It is difficult here in North America, but no harder than sourcing special flours etc! Good to hear that our European friends have fewer symptoms. I will keep on avoiding grains and sugars and enjoy my resultant lack of systemic inflammation.
The anti american and anti Sayer comments were unnecessary … refute the facts and keep the vitriol out!
I beg to differ. Ive had gut issues all my life, bloating, gas, feeling fatigued, lacking in energy and motivation. I recently had painful stomach cramps with diarrhoea 48 hours after eating a cake and sourdough bread. Joining up the dots from previous experiences. I am now convinced gluten is the culprit. I had another episode after eating marmite on gluten free bread. It contains barley in the form of malt. Hidden grains are in so many food items. Since giving up eating bread, including home made sourdough, I've felt so much better, no fatigue or lethargy, stomach cramps. My skin problems have cleared up? too. Who knows what other benefits will accrue. Somebody now needs to look any correlation between high cholestrol and gluten. If it causes so much inflammation in the body what other markers are there. It's not a food fad. Some people have life threatening reactions from eating gluten or coming into contact with it. Yes, there are a lot of food fads around, gluten intolerance isn’t one of them.
Never heard of gluten intolerance till the last 20 years. It's a fad. We were all alive and generally well, life span and health improved till recent vaccines. If you are sensitive avoid wheat but your experiment does not make a conclusion.
Jan, if I may disagree a little bit...sometimes personal experience trumps randomised controlled "science" which unfortunately can be driven by money rather than logic. I would agree with you that it does not prove a general hypothesis.
For example, with certain afflictions we are left to try "elimination diets" to identify the culprit. So if arthritis suddenly disappears after avoiding bread then you have grounds for a personal theory but then be brave and repeat the cycle - does it come back when you return to that food? This is akin to the cycling logic of Koch's postulate. As scientific as any paid for published "research". cheers
The very backbone of Science is induction and anecdote. Individuals observe anecdotes, a hypothesis is formed, controlled tests are done, theory is developed, opened to corrections. Anecdotes are where Science starts. Right now, millions of people are providing anecdotal evidence that something is wrong. Of course there's no conclusion. But it's disingenuous to not study something, and then claim a lack of supporting studies as evidence
i’ve known i’m gluten intolerant for at least 52 years , and i’m not a diagnosed celiac. It just became painfully obvious when i was about 7-8 years old that any time i ate wheat I’d end up screaming with gut pain. Just because you only heard of it during the last 20 years doesn’t mean it’s a fad. Plus, something can be a fad yet still be a real condition
Sorry, Dr. Ji, but I disagree that wheat is incompatible with human health. Freshly milled whole grains, including wheat are incredibly nutritious. According to Sue Becker’s book, whole grains contain nearly 90% of all the vitamins, minerals, protein, carbohydrates and fats that our bodies need. Wheat alone has 40 of the 44 nutrients considered essential to sustain human life (pg 22 of The Essential Home-Ground Flour Book by Sue Becker). Sue also has a great podcast called Sue’s Healthy Minutes. Baking from freshly milled grains and groats is delicious and nutritious. No bloating, no suspicious ingredients, just nutrient-dense yummy-ness. I highly recommend adding freshly milled baked goods to your nutrient dense diet.
My former husband & I did a modified Macrobiotics diet in the 80s, & felt great! I made our bread from wheat milled by a local miller. Nowadays, sadly, pesticide companies contaminate the crops. Was wheat as hybridized in the 80s as it is now? I don't know. I just know that we felt fantastic -- had endless energy, our moods were very stable, were super-healthy. Was glyphosate used on wheat back then? I would guess not.
I buy Einkorn wheat from Jovial Foods. It's still the pure ancient wheat -- the only ancient wheat that has never been hybridized. Carla Bartolucci founded the company, along with hubby Rudolpho (Italian), & worked with local farmers in Italy to grow organic Einkorn.
I have Einkorn sourdough starter...haven't yet used it, but I need to start making Einkorn sourdough bread.
I asked Sayer Ji in my comment, if Einkorn is safe...but doubt he'll respond, as I know he's busy & has probably moved on from this article, after answering a couple of questions.
Dr. Sayer Ji, please tell us what you eat in a day. :o)
Such a complex topic! While much of the agricultural and dietary information in here is science based and resonates, the fear-based broad strokes implying that everyone should be terrified of one of the most common foods in the world, without nuance, is fraught. While I am personally gluten free due to observable and measurable personal health reactions, that doesn’t mean someone with a different bio individual experience can’t enjoy it, especially organically grown and produced via real sourdough fermentation. Lots of good points in this article, but I think the issue is nuanced.
What about Einkorn, the only non-hybridized ancient wheat. I buy this from Jovial Foods. The founder of Jovial, the late Carla Bartolucci, worked with the farmers to grow this ancient wheat organically. This question probably won't be answered by the author, but it is worth considering.
Oh dear… there goes my career as an artisan bread baker.
Thank you for reporting the conclusions you have garnered from the studies. Inevitably, there will be folks who support and those who deny the information. I feel better while "clean eating," but fail most of the time. The U.S.A.'s food supply is a mine field of problematic ingredients and additives.
Can we just admit its the pesticides and GMOs? Wheat isn't what it was many years ago, specifically in the US.
Sayer, Jesus did not choose wheat to become His body as a method of controlling people!! He chose it for several reasons we can infer from Scripture. Firstly, it was a common and readily available grain that was part of the ancient diet in the Middle East. If He had chosen something rare and costly, it wouldn’t be accessible to most of the world. Secondly, there is the Scripture passage where Jesus says in John 12: 24, “Truly, truly I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies it bears much fruit”. He was instructing the Apostles about what was coming, that He would have to suffer and die a horrible death in order to free people from their sins. His death was to become our redemption. God sent His only Son Jesus to teach us, free us, and remain with us in the Holy Eucharist under the form of simple bread, until He comes back again.
I probably have celiac disease, so I normally avoid wheat as food, but there are religious sisters who make very-low gluten hosts for people like me, so we can receive Jesus, our heavenly food at Mass. I am so grateful for this great gift from God, it is a sign He loves me, and everyone very much!
Claire, Appreciate your post. It has been distressing to me that in the past 15 years our Protestant communion bread has become crap but it is always announced as gluten free. I say to people that I'm looking forward to the Wedding Supper of the Lamb! Jesus will not serve bad bread and bad wine. I actually did a literature search looking for adverse reactions to communion bread/hosts no significant issues found in the past 2000 years.
Hi Jan! Thankyou for your thoughtful comment. I actually did have cramping, etc, after consuming a full-gluten host after being off wheat for about a month, very early in my celiac journey years ago! Even though the bread and wine become the body and blood of Jesus, as He said, He still allows the properties of the bread and wine to remain. It is a sacred mystery! He knows our nature thoroughly, and He knows it would not be pleasant for us to have the actual taste and appearance of flesh and blood. God is perfectly wise and loving!! God bless you, Dear Jan!🙏🏼
"He knows it would not be pleasant for us to have the actual taste and appearance of flesh and blood." Perhaps this is what the Nazarene movement were about. I have been wondering about this the last few years but only recently had to time to delve.
There have many creative mistranslations & interpretations of historical text written in Mediterranean languages to obfuscate the fact that Jesus and his brother James may have been leading a movement against the sacrifice of animals for money at the temple (supported by archeology and contemporary records). An example of the power of one word change? Only recently did they discover it was "bread and relish" in the original gospel(s) not "bread and fishes".
Perhaps the wine was to drink in place of animal blood, not representing any human blood. Upon self reflection, I am fascinated that, despite a Church based upbringing, (school, choir, bell ringing, organ, piano, donations) I ended up as an agnostic vegan/nutritarian apparently following the original text of Jesus's teachings. I am not a Bible scholar and remain confused, so take this all with a grain of salt on your sourdough and respect for the millions of other views on this fascinating subject.
B.T.W. The "fish" symbol goes back to Pythagorean geometry of overlapping circles. Those who avoided meat were called Pythagoreans until lacto-vegetarian was used to describe his lifestyle. Mr P came up with the "153" fish story. It's an important ratio related to that symbol.
Hello DDR Dave, I appreciate reading your thoughts on my comment. You are a journeying soul like all of us. I will be praying for you and Jan and Sayer to be surrounded by the loving heart of Jesus, in Whom is the fullness of truth. Thankyou.
Please accept that I’m writing this with the best of intentions and not looking to offend anyone: I am a devout Catholic. THIS is intended as humor only:
I often joke that Jesus so hated water that he insisted on turning it into red wine…
Think Glyphosate!
After being diagnosed with Hashimoto’s and leaky gut in 2005 by a functional medicine/internal medicine physician, and experiencing systemic inflammation and reflux, I was advised to switch to a gluten and dairy free diet. I get labs drawn every 6 months, and the results show huge improvements in my thyroid, gut and lipid numbers. My symptoms have disappeared, and inflammation occurs only when I occasionally “cheat” on a special occasion like a birthday. It’s been difficult, but well worth it to not feel ill all the time, and eating clean and eating real unprocessed food has introduced me to a wider array of vegetables, legumes, nuts and seeds. There will always be non believers and naysayers, but when my physician suggested I read a number of books based on the science behind what happens to the body when eating wheat and dairy, it all made sense, just as the author’s does.
Is sprouted wheat good?
I use a sprouted spelt
How do you list vegetables and legumes for what to eat when avoiding wheat when most vegetables and legumes contain anti nutrients just like wheat? Lectins, oxalates, phytates, etc?
I have been able to go back to eating wheat after learning more about it's history and proper preparation from Carla Bartolucci's book, "Einkorn". The only wheat I will eat Einkorn...mostly as sourdough. I learned about lectins from Dr. Gundry, and about eating right for your blood type from Dr. D'Adamo. Taking things a step further, I learned "muscle testing" from Dr. Bradley Nelson, which can really hone things down for you as an individual. We are constantly changing and adapting to our environment, our food, as we age. We are ALL amazingly special. Our finger prints and the iris in our eyes are the evidence. What works for you may not work for anyone else.
Yeah, it took me sometime to figure out that lectins were destroying my gut and health. Wheat being a main culprit. Recently, I started buying heirloom wheat flour and my husband made delicious sourdough bread with it. He and we're so excited until eventually both of us had symptoms worse than ever. He gets acid reflux occasionally and then eventually his esophagus will spasm and not even allow him to swallow wheat. I get bloating and intense pain. I figured that my immune system has just been stimulated so many times due to eating bread made from American wheat in the past that any molecule in wheat becomes a potential trigger. Eventually, I'll be able to eat a little sourdough from heirloom wheat again but I am happy to have a healthy gut and just skip it. No other country should import the toxic food from the USA. Trump thinks tarriffs are the answer. He doesn't understand it's the unhealthy ingredients and unhealthy farming practices.
10-Q 4 sharing. I can definitely see the el-ites using re-legion to program people with what they eat as well. Our DNA has definitely been modified! I love you working with Mike Adams btw, thank you for donating your work to his work. Legends.