“There are components of wheat that stimulate the opiate receptors in your brain. Which means the brain thinks it’s getting opium, a feel good molecule. Wheat will stimulate those receptor sites,” says Dr. Tom O’Bryan of theDr.com and author of Unlocking The Mystery of Wheat And Gluten Intolerance. He says, “Those receptor sites are designed to catch your hormones that your brain makes with deep belly laughter. When you laugh so hard that it hurts. Those are called endorphins and kephelons and they’re 200 times more powerful than morphine. When our bodies make these hormones they bind into the opiate receptor sites in the brain and we feel good!”

This is the reason people suffer from withdrawal symptoms when they remove wheat from their diet. 

Dr. William Davis, cardiologist and author of Wheat Belly says, “Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. If you don’t have any for several hours, you start to get nervous, foggy, tremulous, and start desperately seeking out another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month old crackers at the bottom of the box. Wheat is addictive in the sense that there is a distinct withdrawal syndrome.”

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“Hundreds of different disorders have emerged being linked to wheat in the biomedical literatrue,” says Sayer Ji, author of  critically acclaimed lecture series The Dark Side of Wheat and founder of GreenMedInfo.com, a website with 3,100 different ailments indexed with natural remedies.

When he says biomedical literature Ji is referencing peer review medical journals, Lancet, JAMA, etc. 

Ji says the problem with wheat is, “Gluten exorphins and gliadorphins are opioid-like. Aspartic and glutamic acid are excitotoxic and pleasing to the palate and brain.” In simple terms he’s saying, “There’s something very addictive about wheat.”

Dr. Leseo Passano says, “No human can digest wheat.”

Ji says, “Wheat has six sets of chromosomes and over 23,000 different proteins have been identified in modern bread wheat.” He goes on to say, “There are six times more genes in a wheat genome than in the human genome.” The shocking aspect Ji mentions is, “We don’t’ have the genetic apparatus to break down the disulfide bonded proteins. Our bodies are just not capable of breaking it down.

“There’s actually an amino acid known as 33-MER which is a 33 amino acids polypeptide long which is identical to the internal sequence of protactin which is in whooping cough. It looks just like this pathogenic sequence in this highly toxic bacteria,” Ji says.

Lectins in wheat are blamed for causing a great deal of problems within the human intestinal tract. “Lectins are there to defend against plant predators. Insects, bacteria, yeast, they actually have within their membranes substances which plant like lectins attach to and inhibit,” Ji says. 

Wheat lectin attaches to two specific aspects in our bodies, N-acetylglucosamine and N-acetylneuraminic acid, affecting the lining around your organs. Ji says, “This is what I call the killer thorn. Wheat lectin has been found to adversely affect our cells without immune mediation.”

Scientists and researches tract and document the neuronetwork through wheat germ lectin. Ji says, “They attach a fluorescent horseradish enzyme to it and they put it into the body in experiments, usually animal bodies, and they watch it go right through the blood brain barrier through something called adsorptive endocytosis. It just pulls it right in and freely it starts moving around the neural circuits of the brain. This is how they track and document neuro-networks.”

This is where  Ji says numerous mental disorders originate. “It’s definitely a neurotoxic substance.”




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