No Wheat


In today’s life many people suffer from allergies, digestive problems like bloatedness and IBS, constipation, weight gain, sinus related problems, eczema, asthma, ADD etc. In the many years I have spent in clinical practice, the single thing that have stood out more than any other is the little or no attention medical professionals give to the role diet plays in a patients health. The medical view is that diet is not important as all foods gets broken down into glucose anyway. They see allergies and digestive problems as disorders, syndromes or illnesses for which the only remedy is a chronic drug or surgical procedure. When a patient asks a doctor whether changing his/her diet will make any difference in their health condition, the answer is a stern NO!

I have never heard of any Ear Nose and Throat (ENT) specialist or Gastroenterologist (specialist in bowl disorders) ask a patient about their diet or recommend a diet change to alleviate their symptoms.

According to these specialist the problem usually lies somewhere inside the body and it needs to be treated, but in actual fact, the problem lies outside the body.

Consider the following analogy;

It is common sense not to eat wood. But if some clever marketing is done to improve the taste, texture, and appearance and if people in authority on nutrition starts proclaiming the health benefits of it, people will eat it. Over time it will become part of their daily diet.

Screen Shot 2012-03-29 at 11.10.04 AM

When people start developing digestive issues, allergies and other ailments from eating wood and end up in the doctor’s consulting room, they will leave with a drug to suppress the symptoms of eating wood. No doctor will tell them to simply stop eating wood! Dietitians will tell them they need wood as part of a balanced diet. Fellow humans will tell them that God created wood, so it must be ok - how can we live without eating wood.

If they meet someone with some remaining common sense, they are amazed (if they follow the advice) that they got well by simply changing their diet - avoiding wood.

Most problems of people I consult with on a daily basis, is the diet. We live in a society where people will eat just about anything, as long as it tastes great, has the CANSA or Heart Foundation stamp on it and is fat free. Although people are very particular about what kind of oil or fuel they put in their expensive vehicles, they seem oblivious to the fact that the body, a far more delicate machine is affected by what they consume. This is affirmed by specialist doctors and dietitians that keep hammering it into people’s heads that you can eat everything and that diet plays no role in your health - just eat a balanced diet and you don’t need any supplements. 

In a World filled with lies, the Truth is often more bizarre than the Lie

There are THREE main culprits in the daily diet, and the first is wheat.


The problem with wheat is that we no longer have real wheat. We have something created or “improved” by scientists in a laboratory to give a high yield, be resistant against pests and plant illnesses and grow in any part of the world. Part of the “improvement” is that the wheat kernel has a higher and molecularly altered gluten content. This is what makes it possible to bake feather light breads and delicate cakes with modern day wheat.


The problem comes in when your body no longer is able to digest (take it apart on molecular level) the wheat because it does not know how to do it with a foreign (“improved”) substance. However, the body is very clever, and tries to do it’s best at digesting it. This means that substances (mostly molecularly altered proteins - gluten) that should not be in the blood, ends up getting into the blood. When these substances are not recognized as food by the immune system, it responds and the result is allergy, eczema, sinus or if it ends up in the brain a range of brain related issues may result. 

This wheat is what is used to create the bread you buy, the pasta you cook, the cereal you have for breakfast and the flour you buy to bake anything in your kitchen.


This is touted as scientific advancement. Further (lucrative) scientific advancement is to be able to “treat illnesses” like sinusitis, eczema, asthma or ADD/ADHD etc, mostly caused by what the “scientific advancement” of wheat brought about - at great expense of the consumer and for benefit of the pharmaceutical industry.

Some claim that they have organic wheat. What this mean is that you have wheat, created in a laboratory with all the flaws of modern science, but grown and produced without pesticides. Although it’s better to eat something grown without pesticides, it still is inherently flawed and creates the same symptoms in the body.

Wheat alternatives.

You may have heard some people say they want to start living healthy and that they are  now eating wheat-free / gluten free. They then stop eating all grains. So that means that gluten is the culprit right? Well, usually it’s not the case. 

Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grain species, including barley, rye and spelt. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.


The gluten in wheat has been “improved” by science (molecularly altered) but the gluten in barley, rye, oats and spelt is largely untainted by science. For this reason gluten from barley, rye, oats and spelt is quite often well tolerated by individuals that have shown to be sensitive to wheat (or wheat-gluten)

So gluten is not the main culprit, when wheat sensitive, rather wheat-gluten.

That means that when you are wheat sensitive, you can still use barley, rye, oats and spelt as alternatives to wheat, because they contain gluten that is not the same as the gluten found in wheat. Still confused? Eat wheat free - not gluten free, when Wheat sensitive.

Gluten free?


There are certain rare individuals with inflammatory bowl diseases that are not able to eat any type of gluten. The problem, in these cases, lies with the individual’s bowel. Where the intestinal lining is damaged by some event/drug/procedure/vaccination etc that they underwent. This damaged the intestinal lining. When they eat gluten of any sort, the inflamed/diseased bowel’s condition is aggravated, plus they may suffer secondary symptoms like cramps, seizures, total loss of brain focus, severe skin rash etc. In these individuals any product that contains gluten of any origin (wheat, rye, barley, oats or spelt) should be avoided.

In some of these cases it is possible to heal the intestinal lining, and later they may be able to tolerate gluten again. This usually takes a long time and a lot of effort, but is doable.

© Eirene Health Shop 2017