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Frompovich
October 26, 2015
from NaturalBlaze Website
Wheat, which used to be considered a "staff of life," in recent times, has become a dietary scourge for
numerous men, women, and children. What happened, especially when there are so many processed
foods that contain wheat or wheat derivatives?
First and foremost, we ought to realize that wheat grown today is a hybridized version of heirloom
wheat during the early 20th century.
Einkorn, [1] which probably was the oldest variety of wheat known and grown for thousands of years,
has fallen out of favor even though it contains a lower percentage of gluten.
According to Tropical Traditions' article, "Einkorn Ancient Grain,"
Since einkorn is such an ancient grain and the only known diploid classified variety of wheat still known
to exist today, there has been considerable interest in the issue of gluten toxicity.
One way of measuring gluten toxicity is by the gliadin to glutenin ratio, and einkorn has a much more
favorable ratio than modern wheat varieties.
Einkorn has a gliadin to glutenin ratio of 2:1 compared to 0.8:1 for durum and hard red wheat.
While this lower gluten ratio may hold some promise for gluten intolerance disorders, it should be
cautioned that einkorn DOES contain gluten, and so those desiring to avoid all gluten are NOT
recommended to consume einkorn. [1]
Gliadin is another classification of proteins in grains, e.g., wheat, whereas glutenin is the major protein
in wheat (47%).
Gluten is an elastic-like protein remaining after the starches are washed away. Numerous vegetarian
"meats" are made with "Seitan". [2]
As Tropical Traditions explains,
"Einkorn has a gliadin to glutenin ratio of 2:1 compared to 0.8:1 for durum and hard red wheat.
Old Ways Whole Grains Council says, [3]
Different types of wheat have different numbers of chromosomes, and some studies show that the
older wheats, with fewer chromosomes, tend to have lower levels of gliadins, the type of gluten
proteins that seem to cause most sensitivities.
Einkorn, the oldest known type of wheat in our current food supply, has just 14 chromosomes, and is
called a diploid wheat. Durum wheat (the kind most often used for pasta) and emmer are tetraploid
wheats, with 28 chromosomes.
Common wheat (used for most everything) and spelt have 42 chromosomes and are known as
hexaploid wheats.
Research shows that different tetraploid and hexaploid wheat varieties differ widely in gliadin levels,
and it's possible to select "individual genotypes with less Celiac Disease-immunogenic potential."
Some heirloom wheat varieties grew very tall and were not manageable for industrial farming practices,
so newer varieties were developed in the 1950s and 1960s by Norman Borlaug, father of the Green
Revolution.
He [Borlaug] pioneered new "improved" species of semi-dwarf wheat that, together with complimenting
fertilizers and pesticides, increased yield spectacularly.
This amazing new farming technology was propagated around the world by companies like Dupont and
Monsanto, while mid-20th-century humanity applauded the end of hunger. [4]
Furthermore,
So let's reject the profound genetic changes in modern wheat, in favor of traditional species our bodies
recognize. Let's reject the chemical fertilizers, herbicides, fungicides and pesticides of modern
industrial farming in favor of organic farming and clean seed. [5]
That's only half of the story regarding what's happened to wheat!
ethyl carbamate
Semicarbazide causes free radical damage to DNA [9] and damages human immune cells and DNA of
animals. [10]
So, what's it doing in USA-made wheat products?
Would readers like to know which brands and products contain Azodicarbonamide? Well, here's the
list. Data provided by FoodEssentials as of 2/27/2014.
Wheat is just one example of how a natural food crop, which humans subsisted on for millennia, has
been bastardized by modern chemistry and farming practices into becoming a bane to eaters.
The only way consumers can get relief is to:
1. Purchase and eat only organically-grown foodstuffs.
2. Boycott food purveyors who do not meet healthful standards and practices for the products they
produce and sell.
3. Complain in writing to federal and state agencies about toxins in the food supply.
4. Support those who are taking steps to clean up the toxic mess food has become.
Bon apptit...!
chemical foaming agent of choice. It is mixed into polymer plastic gel to generate tiny gas
bubbles, something like champagne for plastics. The results are materials that are strong, light,
spongy and malleable.
As few Americans realized until Vani Hari, creator of FoodBabe.com, spotlighted it earlier this
month, youve probably eaten ADA. This industrial plastics chemical shows up in many
commercial baked goods as a dough conditioner that renders large batches of dough easier to
handle and makes the finished products puffier and tough enough to withstand shipping and
storage. According to the new EWG Food Database of ingredients in 80,000 foods, now under
development, ADA turns up in nearly 500 items and in more than 130 brands of bread, bread
stuffing and snacks, including many advertised as healthy.
EWG researchers who are constructing the database found that ADA is listed as an ingredient on
the labels of many well-known brands of bread, croutons, pre-made sandwiches and snacks,
including Ball Park, Butternut, Country Hearth, Fleischmans, Food Club, Harvest Pride,
Healthy Life, Jimmy Dean, Joseph Campione, Kroger, Little Debbie, Marianos, Marie
Callendars, Martins, Mothers, Pillsbury, Roman Meal, Sara Lee, Schmidt, Shoprite, Safeway,
Smuckers, Sunbeam, Turano, Tyson, Village Hearth and Wonder.
This synthetic additive has been largely overlooked because it is not known to be toxic to people
in the concentration approved by the federal Food and Drug Administration 45 parts per
million. According to the World Health Organization, workers handling large volumes have
reported respiratory symptoms and skin sensitization, but ADA has not undergone extensive
testing of its potential to harm human health.
One thing is clear: ADA is not food, as food has been defined for most of human history. It is an
industrial chemical added to bread for the convenience of industrial bakers. In centuries past,
flour fresh from the mill had to age several months before it could be kneaded into dough and
popped into the oven. But in 1956, a New Jersey chemical, pharmaceuticals and engineering firm
called Wallace & Tiernan, best known for inventing a mass water chlorination process,
discovered that ADA caused flour to achiev[e] maturing action without long storage. The
result, the firms patent application stated, was commercial bread that was light, soft and
suitably moist, yet suitably firm or resilient, and that [had] crusts and internal properties of a
pleasing and palatable nature. The FDA approved ADA as a food additive in 1962. It is not
approved for use in either Australia or the European Union.
In the early 1990s, ADA became the preferred dough conditioner of many American commercial
bakers as a result of Californias Proposition 65, which went into effect in 1987. This law
required California authorities to list certain chemicals in food as possibly dangerous to human
health. Potassium bromate, then a common dough conditioner, was found to be carcinogenic in
test animals and made the Prop 65 list in 1991. ADA was widely adopted as a safer substitute.
Over the years, health activists concerned about synthetic chemicals in food have attacked the
widespread use of ADA, but it did not attract nationwide headlines until Hari of Food Babe
circulated a petition demanding that Subway, among the nations biggest fast-food outlets, stop
using the chemical in its loaves. Subway responded that ADA was safe, but even so, it had
quietly been seeking a substitute over the past year. The company pointed out that ADA is
found in the breads of most chains such as Starbucks, Wendys, McDonalds, Arbys, Burger
King, and Dunkin Donuts. Those other fast food giants joined Subway on the defensive.
EWG's Food Database, which is now being tested but is still under development, shows that
ADA is widespread in supermarket items as well as fast food. The EWG project is being built on
data gathered by FoodEssentials, a company that compiles details about the ingredients in foods
sold in American supermarkets. To this data, EWG is adding layers drawn from its research on
hazard concerns such as pesticide residues, food additives, and contaminants such as mercury.
EWGs Food Database will be the first of its kind looking deeply at the nutritional value of
foods sold in supermarkets as well as their potential health hazards and degree of processing. The
interactive project is funded by support from the GRACE Communications Foundation, the Brin
Wojcicki Foundation and EWGs online community and partners. It is scheduled to be made
available to the public in the fall.
The database has two purposes: to empower consumers with the information they need to make
healthier shopping choices and to put pressure on food manufacturers to clean up the nation's
food supply. It draws on EWGs expertise and experience gained in developing online databases
that have dramatically affected policy debates and consumer awareness on topics including farm
subsidies, tap water contaminants, pesticides in produce, hazardous ingredients in personal care
products and home cleaners, and the damage done to public land by oil, gas and uranium
extraction.
The information detailed in this report on ADA, gathered from FoodEssentials on Feb. 11,
represents a snapshot of food market on that date. EWG recognizes that the marketplace is
constantly changing as food processors reformulate, discontinue and introduce products. The list
of products in this report represents an extensive look at the ingredients in food recently
available in stores, but it may not be comprehensive. Shoppers must read product labels to know
for certain whether ADA and other chemical additives are in items theyre contemplating buying.
The consumers search for healthier food may get easier as the clean label trend in food
manufacturing gains momentum. Last month, the trade journal Snack Food & Wholesale Bakery
reported that commercial bakers and snack food manufacturers are seeking new, better
ingredients mostly due to consumer demand for better-for-you products with clean labels and
no genetically modified organisms (GM0s).
Clean label, like natural, has no precise legal definition. Food manufacturers often use the
term to mean wholesome, without synthetic and unpronounceable ingredients notably
azodicarbonamide.
EWG recommends that consumers take steps to avoid the industrial additive ADA in their food.
It is an unnecessary ingredient, its use has raised concerns about occupational exposure, and
questions remain about its potential risk to consumers.
EWG also calls on all manufacturers to immediately end its use in food.
Product
Aladdin Bakers
America's Choice
Amigos
Tortillas
Arnold
Margherita Pizza
Artisan Fresh
Aunt Hattie's
Onion Buns
Potato Hamburger Enriched Buns
Aunt Millie's
Bagel-Fuls
Baker's Treat
Ball Park
Bell's
Traditional Stuffing
Betty Crocker
Big Az
Cheeseburger
Bimbo
Bread Crumbs
Double Fiber Bread
Large Wheat Bread
Sabor Chocolate
Toasted Bread
Toasted Bread, Original
Bon Appetit
Apple Danish
Blueberry Cream Pastry
Cheese & Berries Danish
Cheese Croissant
Super Cinnamon Roll
Bridgford
Brownberry
Butternut
Castillo
Castillo Croissants
Centrella
Clear Value
White Bread
Cloverhill
Apple Danish
Cole's
Cheesesticks
Garlic Mini Loaf
Connella
Bread Crumbs
Country Hearth
D'italiano
Italian Bread
Drake's
Earthgrains
Entenmann's
Raspberry Danish
Essential Everyday
European Bakers
Onion Rolls
White Sub Rolls
Farm Rich
Fiber One
Hamburger Buns
Hot Dog Buns
Fleischmann's
Food Club
Freihofer's
White Bread
Fresh Gourmet
Furlani
Garlic Bread
Multi Grain Garlic Toast
Parmesan Garlic Toast
Texas Toast, Garlic
Texas Toast, Pizza
Texas Toast, Three Cheese
Gateway
Gimbo
Gollo
Gonnella
Sandwich Rolls
Great Value
Honey Buns
Hot Dog Buns
Wheat Sandwhich Bread
Grissom's
Harvest Pride
Awesome Rolls
Seeded Italian Bread
Texas Toast Bread
Wheat Bread
White Enriched Bread
Hauswald's
Enriched Bread
Split Top Wheat Bread
Healthy Life
Honey
Hormel
Hungry-Man
Ihop
J. Skinner
J.C. Potter
Sausage On A Bun
J.J. Cassone
Jimmy Dean
Joseph Campione
Key Food
Kid Cuisine
Kroger
L'oven Fresh
Lakeland
Lewis
Liberty Hearth
Little Debbie
Maglio
Manischewitz
Pumpernickel Bread
Mariano's
Club Rolls
Egg And Onion Brat Bun
Egg Dinner Rolls
English Muffin Bread
Fresh Tomato Focaccia
Garlic Bread
Ham Swiss Sub
Hamburger Buns
Hard Rolls
Hot Dog Buns
Italian Bread
Italian Specialty Bread By The Pound
Jalapeno Cheddar Focaccia
Jalapeno Cheddar Focaccia Muffins
Kaiser Rolls
Large Kaiser Rolls
Marble Rye Bread
Olive And Parmesan Chop Block Bread
Onion Rye Specialty Bread
Paisano Italiano Sandwich
Parisian Chocolate Croissant
Roast Beef & Cheddar Croissant
Rotisserie Chicken Salad Croissant
Rye Specialty Bread By The Pound
Salami And Provolone Chop Block Bread
Tomato Basil Chop Block Bread
Walnut Raisin Specialty Bread
Wheat Bread
Wheat Club Rolls
Wheat Dinner Rolls
Wheat Hamburger Buns
Wheat Hot Dog Buns
White Bread
Whole Wheat Specialty Bread
Marie Callender's
Market Street
Butterflake Rolls
Martin's
Marty's
Large Rolls
Master
Mckee
Mediterranean Pita
Bread
Met Foodmarkets
Mother's
Mrs. Baird's
Mrs. Cubbison's
Mrs. Freshley's
Honey Buns
Murry's
New York
Old Style
One Republic
Skinny Buns
Oroweat
Palagonia
Patriotic
Honey Buns
Pelmen
Potmann's Select
Seasoned Croutons
Rainbo
Rhodes
Roman Meal
Rosa Bianca
Garlic Bread
Rosen's
Roundy's
Safeway
Sara Lee
Enriched Bread
Enriched Hamburger Rolls, Sliced
Rye Bread
Wheat Rolls
Whole Grain White Bread
Select Signatures
Shoprite
Simplyaddwater
Smucker's
Snacks
Storehmann
Sun-Maid
Sunbeam
Enriched Buns
Grill'n Griddle Bread
Hot Dog Buns
Large, Enriched Bread
Texas Toast Enriched Bread, Thick Sliced
Super Bread
Tastykake
Toufayan Bakeries
Bagels Blueberry
Cinnamon Raisin
Everything Bagels
Mini Bagels, Cinnamon Raisin
Mini Bagels, Plain
Pre-Sliced Bagels, Whole Wheat
Pre-Sliced Mini Bagels, Whole Wheat
Turano
Tuscan Garden
Tyson
Unger's
Vachon
Carrot Cakes
Valu Time
Van De Kamp's
Village Hearth
Weight Watchers Smart Ones English Muffin Sandwich, Canadian Style Bacon
English Muffin Sandwich, Egg Whites & Cheese
Homestyle Turkey Breast With Stuffing
White Castle
Cheeseburgers
Microwavable Hamburgers
White Rose
Stuffing Mix
Wonder