Via Tecta (Sacred Way)

Why Is Gluten Harmful?

12th century – Hildegard von Bingen

“Wheat is hot and full of profit. Nothing is lacking in it. When propor flour is made from it, and bread made from that flour, it is good for both the healthy and the sick. It furnishes a person with proper flesh and correct blood. But, if anyone sifts out the bran from the flour (which is semolina), and then makes bread from that flour, the bread is weaker and more feeble than if it had been made from the proper flour. Without its bran, the flour loses its strength somewhat, and produces more mucus in a person than that made from the whole wheat flour. […] It is scarcely digested. It is not at all good for a sick person, even if a healthy person is able to survive on this food.” Translated from the Latin by Priscilla Throop Source: “Hildegard von Bingen’s Physica”, p.11

21st century – Dr.Mark Hyman (@drmarkhyman)

“Gluten (the protein in wheat, rye, and barley) has been found to damage the lining of the gut, even in those who aren’t considered sensitive to gluten and show zero symptoms of intolerance. Our bodies just don’t know what to do with it, so it can confuse the immune system and set off a cascade of health problems. Plus, most industrial wheat is sprayed with glyphosate (also known as Roundup) at harvest to exfoliate the plant, making the wheat easier to harvest – this is why breakfast cereals have high levels of glyphosate. […] The other reason to limit gluten is that almost no one eats wheat berries or true whole wheat. It is eaten as refined white flour. […] Unless your bread is made from unground wheat berries, it acts just like sugar in your body.” Source: Dr. Mark Hyman, “Food – What the Heck Should I Cook?”, p. 27-29

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