It is a well know fact that the acid in the stomach is necessary for digestion. Lesser known is the fact that the acid in the stomach also kills parasites and other pathogens. This is not news. But what is news is that a doctor in the 18th Century observed that his patients were literally dying while eating bread.
In 1757 Dr. Peter Markum observed that many of his patients had terrible stomach cramps and even died while eating bread. Dr. Markum wrote a short medical pamphlet produced by the pen name, “My Friend”. At the time London was in the grip of a poor wheat harvest due to “wet wheat”. The wheat crop had begun to sprout lowering the quality of the flour.
In an effort to avoid a famine millers and bakers increased the flour’s ability to rise due to poor wheat quality by introducing calcium carbonate into it. The calcium carbonate also made the breads fluffier. What was not known was that the use of calcium carbonate or chalk neutralized the acid in the stomach thus impairing digestion and preventing absorption of necessary nutrients. This condition lead to all sorts of digestive maladies which often resulted in death.
When the poor harvest period was improved millers and bakers continued using calcium carbonate in flour to enhance its quality and to increase the amount of money they could charge. This practice continues to this very day. What this means is that breads bought in stores around the world actually have the effect of deacidifying the stomach and causing many of today’s chronic diseases such as diverticulitis, crohns disease, acid reflux, indigestion, etc. Plus impairing the ability to absorb vital nutrients. To learn more read this article: http://health.usnews.com/health-news/articles/2012/09/06/8-common-digestive-problems-and-how-to-end-them?page=2 .
The implications of Dr. Markum’s work is that many of today’s illnesses are the result of adding calcium carbonate to the flour. Worse yet is that many products including so called “gluten” free products will contain calcium carbonate resulting in further corruption of the digestive tract which is the primary issue when consuming gluten. (It is estimated that today gluten intolerance affects 80% of the population.)
Dr. Joel Wallach and many others have shown repeatedly that the inability to absorb nutrition is one of the vectors that leads to nutritional deficiency. Nutritional deficiency is the underlying cause of every known chronic illness including obesity, high blood pressure, diabetes, cancer, etc. One must ask himself, “what role does the food we eat and specifically the breads we eat lead to illness?”
To recap, breads have many problems that t he body has to deal with in some cases the problems can be overwhelming. Here are some of them:
The following historical video will provide the background to this article.
In 1757 Dr. Peter Markum observed that many of his patients had terrible stomach cramps and even died while eating bread. Dr. Markum wrote a short medical pamphlet produced by the pen name, “My Friend”. At the time London was in the grip of a poor wheat harvest due to “wet wheat”. The wheat crop had begun to sprout lowering the quality of the flour.
In an effort to avoid a famine millers and bakers increased the flour’s ability to rise due to poor wheat quality by introducing calcium carbonate into it. The calcium carbonate also made the breads fluffier. What was not known was that the use of calcium carbonate or chalk neutralized the acid in the stomach thus impairing digestion and preventing absorption of necessary nutrients. This condition lead to all sorts of digestive maladies which often resulted in death.
When the poor harvest period was improved millers and bakers continued using calcium carbonate in flour to enhance its quality and to increase the amount of money they could charge. This practice continues to this very day. What this means is that breads bought in stores around the world actually have the effect of deacidifying the stomach and causing many of today’s chronic diseases such as diverticulitis, crohns disease, acid reflux, indigestion, etc. Plus impairing the ability to absorb vital nutrients. To learn more read this article: http://health.usnews.com/health-news/articles/2012/09/06/8-common-digestive-problems-and-how-to-end-them?page=2 .
The implications of Dr. Markum’s work is that many of today’s illnesses are the result of adding calcium carbonate to the flour. Worse yet is that many products including so called “gluten” free products will contain calcium carbonate resulting in further corruption of the digestive tract which is the primary issue when consuming gluten. (It is estimated that today gluten intolerance affects 80% of the population.)
Dr. Joel Wallach and many others have shown repeatedly that the inability to absorb nutrition is one of the vectors that leads to nutritional deficiency. Nutritional deficiency is the underlying cause of every known chronic illness including obesity, high blood pressure, diabetes, cancer, etc. One must ask himself, “what role does the food we eat and specifically the breads we eat lead to illness?”
To recap, breads have many problems that t he body has to deal with in some cases the problems can be overwhelming. Here are some of them:
- The wheat of today is not the same as the wheat of ancient times. Today's wheat has been hybridized to make it more resistant to disease while in storage.
- The elastic component that makes wheat usable in baking is gluten. Unfortunately, 80% of the population can not process gluten. Gluten is also found in barley, rye and oat products.
- Wheat and flour are carbohydrates similar to sugar. This means they trigger an insulin response. Insulin is a growth hormone which is one of the causes of today's epidemics of type 2 diabetes and obesity.
- The molecular structure of wheat is similar to the molecular structure of opium. Therefore, there is the tendency to become addicted to it.
- The use of additives in wheat, namely calcium carbonate impairs digestion and absorption of nutrition. Even when eating "gluten free" damage may still be done to the digestive tract from GMO's and additives.
The following historical video will provide the background to this article.