If there is something people have in common, it is that sickness and death are both inevitable.
Notice when you are in a fast-paced environment such as drugstores, people come with prescriptions that address diverse illnesses and are handed out to pharmacists; often, these customers return once their prescription medicine that are supposed to help with their illnesses has run out.
To people who have been in and out of both hospitals and drugstores, did you know that it is possible to maybe put an end to back and forth trips to these places?
As unbelievable as it sounds, there is indeed something in this world that can help us face today’s various health conditions.
And that is eating nothing made of wheat.
Dr. William Davis is a cardiologist that graduated at St. Louis University School of Medicine. He has training in internal medicine and cardiovascular disease at the Ohio State University Hospital, and not only that, he has advanced training in angioplasty at the Case Western Reserve University Hospital where he also served as a Director of the Cardiovascular Fellowship and Assistant Professor of Medicine; now focuses on preventive care.
With a broad knowledge of heart illness and how doing countless surgeries do not entirely address its root cause, Dr. Davis wanted, as he has mentioned, to stop the revolving door of heart disease and for people to gain control not only of the disease but their overall well-being as well.
It is rather difficult to avoid food that has wheat in them considering that it dominates every type of meal (breakfast, lunch, dinner, even snacks). Because the majority of food products contain wheat, a keen eye is needed to be able to see what these are and avoid them as much as possible.
Whole grains, or wheat in general, is advertised as good for the body, but why should it be avoided?
Since the beginning of man, eating grass has never been an option because we do not have the necessary organs and enzymes to chew and digest it as compared to animals such as cows, which have four distinct compartments in their stomach that allow the latter to break down coarse food it eats such as grass.
Dr. Norman Borlaug, one of the scientists involved in experimenting wheat, has studied thousands of times along with his colleagues on how to increase and speed up wheat production. Successfully crossbreeding different strains of wheat together, they were able to get their desired results that can resist strong winds and rapidly grows.
With his passion for solving world hunger, and successfully producing a new kind of wheat that has high yield per acre, it got introduced to countries suffering from famine and became well-received by many.
Big agriculture businesses took Dr. Borlaug’s semi-dwarf strain and used a chemical called Sodium Azide, a toxic, industrial compound where when ingested, could lead to poisoning and even death.
Because these seeds and embryos of wheat get synthetically modified, it is impossible to know what kind of mutations you get exactly.
To lessen the damage of crops due to weeds and pests and speed up crop growth, agriculture businesses and farmers claim that chemical usage is an enhanced traditional plant-breeding technique and protection, not genetic modification. As hazardous chemicals now integrated into wheat products, it becomes unsuitable for human consumption, and wheat is what Dr. Davis wants his patients to avoid.
Quoting Winston S. Churchill, “We are still the masters of our fate. We are still captains of our souls,” if we put our minds into what we want to achieve the most, which is to get off costly medications and free ourselves from complicated health problems, we can only if we lead a healthy lifestyle with all kinds of wheat out of our diets.