Why Grains Including Wheat, Rice & Corn Can Kill You

It may have begun with the best of intentions. Often the worst disasters in history have started in this way. In 1943, the International Maize and Wheat Improvement Center (IMWIC) wanted to help Mexico achieve agricultural self-sufficiency. The goal was to dramatically increase the yield of each acre of farmland. It was successful.


What started out as a small endeavor erupted into a world-wide effort to increase the yields of corn, soy and wheat. The problem was that the hybridized crops soon cross-pollinated and the hybridization took over. Soon, many different strains of wheat were being harvested. By 1980, thousands of new strains of wheat and grains had been created. These new strains were engineered to:

  1. Make the plant resistant to environmental conditions
  2. Have greater resistance to pathogens, especially fungus
  3. Increased yield per acre, in fact, a tenfold greater yield than farms a century ago

But all this cool scientific mesh-mash of genes created a bit of a problem: the plants were top heavy. So significant grain losses occurred, which of required even greater scientific manipulation. The result is what is consumed on nearly every table and at every meal today; ‘dwarf wheat’. Today, more than 99% of crops are ‘dwarf’ wheat, growing to only 18″ tall. That may seem insignificant to you, until you learn that non-hybridized, ‘bible’ wheat grew naturally to over 4.5 FEET tall!

You would think that with all this scientific manipulation that some time had been given to testing this new artificial creation on humans and animals. Those were, after all, the end users of this cool, profitable, new product. But, no instead mere assumptions were made by the geneticists that the hybridization yielded safe products. It was assumed that the altered protein structures, enzymes and gluten content would have “no human consequence”.

Tens of thousands of genetic experiments were carried out with absolutely no regard to alteration of the gluten proteins. Only later, much, much later was it discovered that wheat gluten proteins had significant changes.


  Alien Proteins

Just picture it: two highly train geneticists, in their white scrubs, smocks and wearing magnifying spectacles in a white, sterile, high-tech lab, and they’ve have just discovered a serious problem: Upon comparison of these two parent strains of wheat, 95% of the proteins expressed in the child wheat, in the offspring of the parents, were the same. Five percent, however, was an alien protein, found in neither parent!


In fact they found not one, but fourteen new, alien, foreign to nature, gluten proteins in the baby and not present in either parent. They well knew that when ingested by mammals, these alien proteins would be foreign to the body.


Collateral Damage from Alien Invasion


Some estimates even suggested that the hybridization and genetic engineering of wheat has resulted in a 500 fold increase in wheat gluten that is produced today. This is likely why the massive rise in incidence of wheat gluten intolerance, celiac disease and other autoimmune diseases in recent times. The New England Journal of Medicine backs this up by listing 55 ‘diseases’ that can be caused by eating gluten.

Gluten and wheat are now so intrinsic within our diets that 20% of all calories consumed comes from wheat. It is endorsed by the American Diabetics Association, the Dietetic Association, Heart Association and the USDA, even though these following facts of its detriment to human and animal health are well known.

Upon ingestion of gluten (gliaden) an immune response is triggered that causes inflammation in the intestinal mucosa. This exposure creates a release of an intestinal protein called zonulin. Now zonulins break apart the tight junctions, whose job is to prevent unwanted proteins from entering the blood stream. The zonulins also activate T-helper cells such as TH-17, an extremely aggressive immune cell destructive to tissue. They go on to also begin an inflammatory process against various ‘self’ proteins, which creates the trigger for many autoimmune diseases.

Interestingly, the only other know triggers to zonulin production are two forms of bacterial pathogens, namely, Cholera and Dysentery.

You may have heard of Leaky Gut. Leaky Gut is simply where the intestinal walls have lost their tight junctions, allowing unwanted potentially lethal proteins to come pouring into the intestines into the blood stream. A large percentage of persons in the U.S. and developed countries have Leaky Gut with symptoms that include:



  1. Several different types of arthritis and chronic joints problems
  2. Acne
  3. Psoriasis
  4. AIDS
  5. Chronic Liver disease
  6. Pancreatic diseases
  7. Inflammatory and infectious bowel disease

Once these alien gliaden proteins penetrate through the intestinal barrier into the blood stream, they go on to induce enterocytes to produce Interleukin 15 (IL-15). IL-15 signals to lymphocytes to react to the enterocytes.

An enzyme, called tissues transglutaminase, is released by the damaged enterocytes and this further modifies gliaden proteins. From there gliaden is presented to T-cells which ultimately activates the autoimmune response in the gut and leads to:

  1. Systemic inflammation
  2. Food allergies
  3. Malabsorbtion
  4. Anemia (common cause of pernicious anemia)
  5. Vitamin and mineral deficiency
  6. Chronic diarrhea or constipation
  7. Abdominal distention

This activation of the immune system further drives conditions such as:


  1. Celiac diseases
  2. Thyroid problems and diseases (Hashimoto’s)
  3. Joint Diseases including Rheumatoid Arthritis
  4. Asthma
  5. Type 1 Diabetes
  6. Lupus
  7. Sjogrens
  8. Fibromyalgia
  9. MS

But wait, that’s not all that was found to be affected by this baby alien wheat. The next things are even scarier!

 Wheat, Opium & the Brain

The ingestion of high-gliaden wheat produces gluteomorphine, a polypeptide exorphin that has the uncanny ability to cross the blood-brain barrier (BBB). Exorphins, short for ‘endogenous morphine-like substances’, give’s runners that high. They do this by binding to the same cell receptor (doorway into the cells) as opiate drugs do. This induces a form of reward and mild euporia, that ‘ahhhh’ feeling after a load of pasta or French bread.

Continued use of this alien protein will result in diminished alertness, concentration and memory that so many people deal with on a daily basis. You know, that fog or zombie-like trance that most people stumble around in from day to day.  When a person removes wheat from their diet, they’ll likely experience withdrawal symptoms when the exorphins no longer bind to the cell receptors.

A multitude of neurological problems have been definitively linked to ingestion of gliaden:


  1. Schizophrenia
  2. Bipolar disease
  3. Seizure disorders
  4. Facial Palsies
  5. Neuropathy
  6. Nerve pain syndromes
  7. Depression
  8. Autism and other developmental diseases
  9. Irritability or moodiness
  10. Muscle weakness
  11. Chronic exhaustion
  12. Irregular menstruation and hot flashes
  13. Infertility
  14. Failure to thrive in babies
  15. Short stature in adults
  16. Canker sores, etc.

Dozens of studies have proven the effects of gliaden on children with ADD/ADHD and schizophrenia. The results were always consistent: removal of gluten caused significant reduction of current symptoms within a few days; inclusion of gliaden caused a return of the previous symptoms and finally a second removal producing the same results as the first.


Wheat, Diabetes & Bi-Gender Estrogen Dominance

If, by now, you need further proof of the necessity of removing wheat permanently and completely from your diet, then I doubt that this additional information will be important to you. For everyone else, I think you’ll find this interesting and helpful.

Wheat consumption leads to elevations of blood sugar which causes elevations in insulin. As this cycle is repeated over and over, year after year, the individual becomes hypoglycemic (low blood sugar). This low blood sugar, combined with the drug (exorphins) inducing euphoric feelings, cause a severe craving for more wheat. This process eventually leads to visceral fat deposition (the stuff that’s all over most people stomachs, abdomens and ‘love’ handles). It also causes increased production of estrogen and inflammation(which means pain) in both sexes.

This increased visceral fat may be a leading component in the high increases in breast and prostate cancers as well as the ever increasing incidence of low testosterone in men.

In conclusion, here is a summary of the last four pages: DON’T EAT GRAINS!


©2018 Labron J Allen. All rights Reserved.

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