Fighting Obesity? Try Going Gluten Free This is a Reprint from an important 2016 Newsletter that did not make it into our Blog. This health info is as important now as it was then.


 

Aquaponics USA/World
September 2016 Newsletter
#33
Table Of Contents
There’s 10 Times More Gluten in Modern Wheat
What In The World Is Meat Glue?
What’s Celiac Disease?
There Really Is A Wheat Lobby!
No GMO Wheat Has Been Approved, yet!
We’re eating too much Gluten!
A Non-Gluten Pasta Recipe

A Word From Our Editor, Grace Sylke
It’s beginning to be the same old story; but somehow these stories remain as shocking.

This one is all about Wheat and how it, like Soy, is being marketed as a health food when in actuality it’s no such thing.

In fact, modern Wheat, which has 10 times more Gluten than old-fashioned Wheat that Grandma and Grandpa used to eat, is more like Glue than anything else.

So we’re all being told to eat  lots and lots  of Glue as in Gluten (you’d think we might have gotten the connection) because it’s good for us.

Like all of Big Food’s lies, this one is a whopper and we’re gobbling it up to the tune of millions of dollars because once again, it’s an addiction issue.

But that’s not all. Wait until you read about “Meat Glue”. They even come right out and call it “Glue”.

Really, folks. We have to get back to scratch cooking fast.

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Here’s our January 2016 Newsletter in case you missed it.
This is Part 10 of the Obesity In AMERICA Series.

It’s all about our vegetarian kitchen. If we haven’t convinced any of our readers to change their eating habits while writing this important Series, we sure have convinced ourselves.

Here’s our February 2016 Newsletter in case you missed it.
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Here’s our March 2016 Newsletter

in case you missed it.
This Newsletter returns to the Obesity In AMERICA Series and focuses on Agave. It also makes one of the greatest announcements us Food Activists have ever heard. Read this Newsletter to find out what that is.

Here’s our April 2016 Newsletter in case you missed it.
This Newsletter celebrates Food Revolution Month and connects you to the Food Revolution Summit by John and Ocean Robbins. It also Lists the Names of the Senators who voted for and against The Dark Act, which, thanks to many of you, did NOT pass! And last, but not least it continues the List of The Good Guys fighting the Good Fight for Food Freedom.

Here’s our May 2016 Newsletter in case you missed it.
This Newsletter is a real mind twister. It reveals how our State Department has been using our Tax Dollars to promote GMO’s around the world. You won’t believe the ugly details.

Here’s our June 2016 Newsletter in case you missed it.
This Newsletter is Part 14 of our seemingly endless series on Obesity In AMERICA.
It focuses on the food additive MSG, which is now being disguised with many other names by Big Food.
Find out how they are hiding MSG and why you need to avoid it.

Here’s our July 2016 Newsletter in case you missed it.
This Newsletter is a look into WHO pushed the DARK ACT, who’s supporting the Pushers and why President Obama signed it.
This is a sad treatise on how Big Food controls us and the most important system we have–our Food System.

Here’s our August 2016 Newsletter in case you missed it.
This Newsletter is Part 15 of our Series Obesity In AMERICA.
It focuses on the harmful effects of Soy on the body and why you need to avoid it.
Find out how much of the Soy grown in the U.S. is GMO and why it is being pushed as a health food.
The Wheat Lobby (yes, there’s a Wheat Lobby) is going to hate this Newsletter–Obesity In AMERICA Part 16!

Okay, we give. We’re ready to admit we’re never going to end this Series on Obesity In AMERICA. It’s just too big a problem and there are too many contributing factors. This particular one, Gluten from WHEAT, is a major contributor to the obesity epidemic; and just like soy, it’s being marketed as a health food.

Our dear friends, the lab rats tell the sad story of what happened to wheat to turn it into another contributor to our obesity epedemic.
And in the end, it’s the same old, tiresome story– too much Gluten. It’s the same story as the one we told about sugar, high fructose corn syrup, artificial sweeteners, soy and MSG.  We’ve written Newsletters about all of them, and every story has the same protagonist–Big Food. Big Food changes natural food into a processed food nightmare with TOO MUCH of what once was a good thing.
Meet Gluty. Gluty is a Brazilian rat who participated in a study by a Brazilian research team that published its report in the January 2013 Journal of Nutritional Biochemistry.
That was over three years ago. Still the detrimental effects of Gluten from wheat are being kept under wraps (quite literally) as the Wheat Lobby continues to push the health benefits of wheat.
So what did Gluty demonstrate in this study? “The study was set up to examine the differences in specific genetic and biochemical markers between rats fed gluten and rats that were kept gluten free. The ‘wheat belly’ [see the book below by the same name] syndrome and how it leads to other health issues was the purpose of their research.
The research team chose biological markers that could indicate the onset of obesity and metabolic syndrome, precursors to diabetes and cardiac issues”. Both groups of rats were fed high fat diets. But one group was gluten free and the other group’s diet was 4.5 percent gluten. Even without tracing their predetermined markers, it was obvious the gluten free mice exhibited weight loss without any trace of lipid (fat) excretion.” (Quote taken from the Natural News website article entitled ” Gluten confirmed to cause serious weight gain, or ‘wheat belly’–scientific research“)
But what in world happened to wheat to turn it into a toxic non-food? Here’s the sad truth. The Gluten in wheat has increased ten times in the last 50 years through a process of agricultural hybridization, which “is frequently practiced in agriculture, to make stronger, healthier plants with desirable characteristics”. Gluten became a ‘desirable characteristic’ as “the processed food industry’s concern for production efficiency, [taste] and the perception of consumer demands” for more baked goods resulted in “artificially bleaching flour and adding ‘improvers’ with often toxic additives. [By] mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few, short hours. Cheap, unhealthy foods for many with massive profits for a few” were the awful results. (Quote taken from the Natural News website article entitled ” Gluten confirmed to cause serious weight gain, or ‘wheat belly’–scientific research“)

Wah La! Wheat ended up with ten times more Gluten. What is Gluten anyway? The word Gluten comes from Latin, and quite simply, means glue. It is a mixture of proteins found in wheat, barley, rye and oat, but is more prevalent in wheat. “It gives elasticity to dough, helping it to rise and keep its shape while giving the final product a chewy texture. Gluten proteins have low biological and nutritional value.” (Quote taken from Wikipedia page entitled ” Gluten“)

But there’s more to this sordid story. Once the large-scale industrial manufacturers got involved, the wheat starch was separated from the Gluten and Gluten became a commodity in its own right under the name Vital Dry Gluten. This Vital Dry Gluten is now what is being used in many bakery products sans the wheat altogether. Not only that, Vital Dry Gluten is now finding it’s way into many processed, packaged foods as it takes the place of milk and soy proteins at a cheaper cost.  (Information supplied by the Research Gate website article entitled ” Wheat-gluten uses and industry needs“)
Then there’s the use of Gluten as an actual glueing agent. You can read this document which explores ” The Wood Adhesive Performance Of Wheat Gluten“. Oh, my, Gluten can be used to glue furniture parts together with a strong enough bond that we can sit, sleep, jump and play on said furniture. That says a lot for why we shouldn’t be putting it in our bodies unless, of course, we want to glue our organs together for some insane reason.

Like MSG and Soy, Gluten is becoming ubiquitous?

Now Gluten is even in products called Moo Gloo and ACTIVA. RM designed to glue pieces of meat together to make a single piece of meat out of scraps. Say what? Now, we’re glueing pieces of scrap meat together? ” ‘Meat glue’ is industry standard, and chances are if you eat meat, or even tofu, you’re consuming this binding agent on a monthly, if not weekly, basis. And for all you vegetarians and vegans out there, please note: this stuff is not friendly to you and might be in your cheese, dairy, or tofu.”

“Most TG is made from the cultivation of bacteria using the blood plasma (clotting factors) from cows and pigs. Some TG is made from cultivating bacteria using vegetable and plant extracts. Most TGs are mixed with other ingredients including gelatin and caseinate (milk derivative.)
The issue? Manufacturers don’t have to tell you which method they’re using, what type of animal plasma was used (cow, pig), or anything else that most of us would like to know more about.” And don’t forget about the Gluten. It’s in there in spades.
So what are the dangers of ‘Meat Glue’?
1. “Bacterial Contamination: When multiple pieces of meat are globbed together (potentially from different animals and multiple countries), this can be a hazard. ‘If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,’ says Keith Warriner who teaches food science at the University of Guelph in Ontario, Canada.”
2. “Food Poisoning: The bacterial count in ‘restructured’ meat is extremely high because pieces of meat that were outside pieces are now glued together inside, making them hard to cook thoroughly. ‘The amount of bacteria on a steak that’s been put together with meat glue is hundreds of times higher,’ says microbiologist Glenn Pener. This can lead to food poisoning, dire illness, and even death.”
3. “Increased Risk Of Disease: In addition to an enormous increase in the likelihood of bacterial infections and food poisoning, there’s a potential link between consumed TG and common diseases. Though not directly linked to consumption of transglutaminase, there’s an increased risk to people who do not regulate the enzyme properly.”
“For example, when TG is not properly regulated in the body, it’s associated with plaques in the brains of Alzheimer’s, Parkinson’s, and Huntington’s Disease patients; in the development of cataracts in the eyes; arteriosclerosis (hardening of the arteries); and various skin disorders. (Information taken from Science Direct article ” Transglutaminases in Disease“)
4. “Gluten Allergy And Celiac Disease: The ‘glut’ of transglutaminase stands for ‘gluten.’ We’ve recently seen an enormous increase in gluten sensitivity in the US. Might this increase, in part, be due to the continued and ‘forced’ consumption of this enzyme? Ingested meat glue is not a ‘self’ transglutaminase, and will therefore be recognized by the immune system as foreign. If this leads to your own transglutaminase being determined foreign as well, it could lead to the development of gluten allergy and Celiac (Coeliac) Disease.”
Watch the frightening Video below about Meat Glue:

WOW! Big Food never comes to the end of finding horrible ways to make us sicker and them richer do they? I know I’ve seen “Meat Glue” glueing together sections of meat I purchased when I was a meat eater. I remember wondering about that white stuff running through the meat. Then I’d just put the thought out of my mind and get busy cooking. Have we hit our bottom line? We’re not supposed to be eating glued together meat to help them increase their bottom line!

Every time we run into another one of these crazy awarenesses about what Big Food is up to while writing our Newsletter, I get mad all over again. It never fails. One of my tests for these   Newsletters is this: Has it made me mad yet? Well, I’m there. One of these days, we’re all going to get so mad that we walk away from Big Food’s poison offerings in mass. Won’t that be a great Movement?

We can’t talk about Gluten without talking about Celiac Disease! 

“Celiac disease is a genetic autoimmune disorder where the ingestion of Gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications. When people with celiac disease eat Gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.” (Quote taken from the Celiac Disease Foundation website article entitled “What Is Celiac Disease?“)
But Sayer Ji, the renown originator of the Green Med Info Website presents a fascinating new take on Celiac Disease. In his article “The Dark Side of Wheat–New Perspectives on Celiac Disease and Wheat Intolerance“, he proposes that “we view celiac disease not as an unhealthy response to a healthy food, but as a healthy response to an unhealthy food”. He believes “we need to shift the emphasis of responsibility for the condition [celiac disease] back to the disease ‘trigger’ itself: namely, wheat and other prolamine rich grains, e.g. barley, rye, spelt, and oats. Without these grains the typical afflictions we call celiac would not exist.”
Sayer Ji points out that “the pressure on the celiac to be viewed as an exceptional case or deviation may have everything to do with our preconscious belief that wheat, and grains as a whole are the ‘health foods,’ and very little to do with a rigorous investigations of the facts.” Sayer Ji believes “we would be better served by viewing the symptoms of CD as expressions of bodily intelligence rather than deviance. We must shift the focus back to the disease trigger, which is wheat itself.”
He then explains that after all, it’s only been since “the end of the last Ice Age, 20,000 years ago, that our human ancestors would have slowly transitioned to a cereal grass based diet coterminous [at the same time] with emergence of civilization. 20,000 years is probably not enough time to fully adapt to the consumption of grains.”
So what diseases is wheat triggering? Hold on to your hats! The list is long and scary. Sayer Ji points out that “a wide range of investigation has occurred over the past decade revealing the problem with the alcohol soluble protein component of wheat known as gliadin, the sugar-binding protein known as lectin (Wheat Germ Agglutinin), the exorphin known as gliadomorphin, and the excitotoxic potentials of high levels of aspartic and glutamic acid found in wheat. Add to these the anti-nutrients found in grains such as phytates, enzyme inhibitors, etc. and you have a substance which we may more appropriately consider the farthest thing from wholesome.”
Here are “the following adverse effects of wheat on both celiac and non-celiac populations:
1) wheat causes damage to the intestines
2) wheat causes intestinal permeability which is associated with cardiovascular illness, liver disease and many autoimmune disorders
3) wheat has pharmacologically active properties that can activate opioid receptors and brain function disruption.
4) wheat causes damage that is ‘out of the intestine’ affecting distant organs
5) wheat induces molecular mimicry resulting in an adaptive immune response against Self
6) wheat contains high concentrations of excitotoxins [the same excitotoxins that are found in Aspartame. See our August 2015 Newsletter for more about Excitotoxins] due to their exceptionally high levels of the non-essential amino acids glutamic and aspartic acid which may contribute to neurodegenerative conditions such as multiple sclerosis, Alzhemier disease, Huntington’s disease, and other nervous disorders such as epilepsy, attention deficit disorder and migraines”.
To summarize what may not have been made obvious enough in the above list, grains contain “addictive qualities of psychoactive peptides”, which make it very difficult to go cold turkey. If you ever tried to quit eating bread, you know what we’re talking about? “The Roman Empire was once known as the ‘Wheat Empire,’ and their “appreciation for wheat, like our own, may have had less to do with its nutritional value as ‘health food’ than its ability to generate a unique narcotic reaction. It may fulfill our hunger while generating a repetitive, ceaseless cycle of craving more of the same, and by doing so, enabling the surreptitious control of human behavior. Other researchers have come to similar conclusions.”
“According to the biologists, Greg Wadley & Angus Martin: ‘Cereals have important qualities that differentiate them from most other drugs. They are a food source as well as a drug, and can be stored and transported easily. They are ingested in frequent small doses (not occasional large ones), and do not impede work performance in most people. A desire for the drug, even cravings or withdrawal, can be confused with hunger. These features make cereals the ideal facilitator of civilization (and may also have contributed to the long delay in recognizing their pharmacological properties).’

So once again, we find ourselves to all be addicts–addicted to grains just like we’re addicted to sugar, two of the foods we consume by the tons that are contributing to our demise.
In closing this section, we understand that it’s really difficult to discuss nutrition, health and how the body functions without getting deep into the weeds of convoluted, hard to pronounce and impossible to spell words. We have made Sayer Ji’s ingenious article, ” The Dark Side of Wheat–New Perspectives on Celiac Disease and Wheat Intolerance” from which we took all of our quotes, as simple to understand as possible as it’s clear he has a medical background and knows a lot about nutrition and it’s affect on the body. Big Food uses our reluctance to deal with these difficult words against us. At a whole level, we believe they laugh at us knowing when they are forced to put true ingredient labels on their franken food, we will be too intimidated by the words to even try to deal with those labels. Maybe someone needs to create a layman’s dictionary to help us all understand what the heck Big Food is doing to us. On the other hand, all we have to do is look around us when we’re in public places to see that obesity is rampant, and this isn’t normal and it wasn’t like this 50 years ago before Big Agri, Big Food and Big Pharma took over our country.

When it’s all said and done, it’s easy to see that wheat has been raised to the level of “manna from heaven” by the wheat pushers. Perhaps a better way to describe it is Addictive Glue from Hell. We do have a few glue sniffers among us; but the sad fact is we have millions upon millions of addicted glue eaters. “U.S. production [of wheat] reached 57.8 million metric tons (MMT) or 2.12 billion bushels in 2015/16, up from 55.1 MMT (2.02 billion bushels) in 2014/15 and just slightly ahead of the five-year average.” (Quote taken from the NorthernAg.net website article entitled “USDA Outlook: More U.S. Wheat in 2015/16“)

It’s plain to see that our economy is intertwined with wheat production so we’re being sacralist to even discuss stopping wheat consumption by humans (not to mention animals) as it would greatly affect our economy. Nevertheless, we and many others are beginning to pierce the wheat shield as demonstrated by the many “Gluten Free” products you see popping up in the marketplace. They have their own problems (to be discussed in a later Newsletter), but they are a step in the right direction, which is away from our unhealthy addiction to wheat.

Meet the Wheat Lobby that keeps the big lie Going that Wheat [read Eating Addictive Glue] is great for us. 
If you go to any of these websites, you’ll hear all the glorious reasons why wheat is so good for our bodies. For example, on the the Whole Grains Council’s About Page, they tell us they are
“a nonprofit consumer advocacy group working to increase consumption of whole grains for better health. The WGC’s many initiatives:
  • encourage manufacturers to create delicious whole grain products
  • help consumers to find whole grain foods and understand their health benefits
  • help the media to write accurate, compelling stories about whole grains”

We put the words pertaining to health in red so you wouldn’t miss them. Reading these lobbyists websites about the health of wheat is so convincing, we’re almost convinced ourselves. We haven’t done the research, but we’d bet a few thousand dollars that these Lobbyists are making generous contributions to various 2016 Election campaigns on both sides of the aisle.

What we have to remember is we’re addicted! We don’t want to quit eating wheat. Our bodies crave it. The question to ask is this. Do the wheat growers, Lobbyists and manufacturers of wheat products know this? The tobacco cartel got in big trouble once it was found out they knew tobacco was addicting. Is the same subterfuge going on here?
However, these Lobbyists are running scared because something is changing for the better. According to Dr. William Davis in his Wheat Belly Blog website article entitled ” The Wheat Lobby Smokescreen” (written in March of 2012), “The Grain Foods Foundation, the Whole Grain Council, and other lobby/trade groups for the wheat industry are in panic mode. After all, a recent 4.5% reduction in bread sales for the year were just reported. While 4.5% is not a big percentage, it is a percentage of a huge number. This is big.”
He goes on to explain that “according to SymphonyIRI Group (a Chicago-based market research firm), unit sales of fresh bread declined 4.5% in the 52 weeks ended Jan. 22 [2012] . . . The one-year volume decline likely was the steepest in the history of sliced bread.” Moving forward into 2014, this trend appears to be holding as both Cereal and Bread are on the Time’s website List of “10 Things Americans Have Suddenly Stopped Buying“.
Cereal [which is dominated by wheat and oats] was “down 7% and cereal giant Kellogg’s sales decreased 10%. The reasons for cereal’s declining dominance at the breakfast table are many. As the Wall Street Journal reported, consumers are more apt nowadays to turn to yogurt or fast food in the morning, and they’re less likely to have time to eat breakfast at home at all-not even if it’s a simple bowl of cereal. Consumers also want their breakfast to pack more punch, protein-wise.”
As for Bread, “according to  one survey, 56% of American shoppers said they are cutting back on white bread. White bread was surpassed in sales by wheat bread sometime  around 2006, but in recent years the  gluten-free trend has hurt sales of all breads. Sales are even down in European countries like baguette-loving France, where  consumption is down 10%. In American restaurants, meanwhile, there’s an  epidemic of free bread disappearingfrom tables, as fewer owners want to bear the expense of putting out free rolls and other breads that no one is going to eat.” (All quotes in these last 2 paragraphs are from Time’s website List of ” 10 Things Americans Have Suddenly Stopped Buying“.
So something is shifting in the right direction, and from the looks of all those Gluten Free products we are now seeing on store shelves, the trend is continuing through 2016.

There’s no reason to buy Non-GMO Wheat Products because Wheat is not Genetically Modified! 
Thank God for small favors. In this case, the favor is the fact that wheat is not GMO (yet). If it was GMO on top of everything else that’s wrong with it, we would all be in much worse shape than we are as in fatter and way less healthy.
However, most people don’t realize that wheat is not GMO so they fall for the false advertising that is using the Non GMO Label as a ploy to sell products by pushing the Non GMO message. Now, that’s an interesting reversal of who are the bad guys and who are the good guys. It also says a lot about the power of that Non GMO Label.
“Wheat (Triticum spp.) is an important domesticated  grass used worldwide for food. Its evolution has been influenced by human intervention since the dawn of agriculture. Interspecies transfer of genes continued to occur in farmers fields during the shift from the  Paleolithic diet to the diet adopted by humans following the  Neolithic Revolution, or first green revolution. During the transition from a hunter-gatherer social structure to more agrarian societies, humans began to cultivate wheat and further transform it for their needs. Thus, the social and cultural roots of humans and the development of wheat have intertwined since before recorded history. This process resulted in various wheat species that are grown for specific purposes and climates.” (Quote taken from the Wikipedia page entitled ” Genetically Modified Wheat“)
Wikipedia goes on to explain that “as of 2015, no GM wheat had been approved for release anywhere in the world.” But that doesn’t mean the creation of GM wheat hasn’t been tried. And you’ll never guess who tried it–Monsanto, of course.
Actually, Monsanto didn’t only try to create GM wheat, they actually created it, got it approved for use in food by our complicit FDA and did animal field trials on it. It was called MON 71800 and was a glyphosate-resistant wheat, which means it was Roundup-Ready. In 2004, Monsanto withdrew it’s EPA Application to sell MON 71800 due to resistance it was getting from U.S. farmers (bless them) “who were worried about the potential loss of markets in Europe and Asia due to public refusal of the end-product”. By 2004, the uprisings in Europe against all GMO products were getting a lot of international press that U.S. farmers were seeing. So we were saved from GMO wheat for a while.
This No GMO wheat story has been substantiated by GMO Compass with this statement on their Wheat Crops Page, “Right now, no genetically modified wheat is being grown anywhere in the world. Plans to introduce GM wheat in North America were abandoned in 2004. Nevertheless, scientists are still exploring ways of improving wheat using genetic engineering.” So there’s the caveat, there are still plans in place to make wheat worse than it already is.
Still, after Monsanto pulled it’s EPA Application in 2004, “Monsanto’s partner [in crime] in India, Mahyco, announced that it planned to seek approval to market GMO wheat in India in the next three to five years. But once again, we are being saved as that hasn’t happened due to biotech food crops being stymied “after a decade of Monsanto’s efforts with Mahyco to win Indian-government approval.” (Quote taken from the Wall Street Journal website article entitled ” Why Monsanto’s Biotech-Food Business Isn’t Growing in India“)
We can’t describe what a joy it is to write about Monsanto’s failures to get more cancer causing glyphosate containing Roudup-Ready crops on the market. But there’s one more issue that needs to be addressed here. What about illegal GMO wheat?  It seems that only a month ago, “Monsanto‘s experimental genetically engineered wheat has been found growing in a field in Washington state, the U.S. Department of Agriculture (USDA)  confirmed last week. This discovery not only raises concerns over  GMO contamination, it could be another legal headache for Monsanto, as the agritech giant has paid millions to settle recent lawsuits over illegal GMO wheat.” (Quote taken from the Eco Watch website article entitled ” Monsanto’s Unapproved GMO Wheat Found Growing in Washington State“)

How that illegal GMO wheat got in that farmer’s field is a mystery. In truth, we’re amazed that GMO wheat isn’t already as prolific as corn, soy and canola here in the U.S; and we find it a blessing that that’s the case, for now. So you can stop buying Non GMO wheat products; and hopefully, after reading this Newsletter, you’ll take the next step and stop buying wheat products altogether.

The same thing is wrong with Gluten as is wrong with Soy, Sugar, Sugar Substitutes, High Fructose Corn Syrup and MSG–WAY TOO MUCH!!!

Big Food has gone too far, and the only thing that’s going to stop them is us, the consumer, when we STOP buying their poison disguised as food. With that in mind, I’m going to take a break from this Newsletter to fix dinner using Gluten Free Super Grain Pasta with veggies.

So here’s dinner! It turned out so good, we’re having it again tonight even though I over cooked the pasta. 

If you’re wondering why we haven’t been talking about Aquaponics or showing pictures of Aquaponics like this one lately, it’s because we’ve made a big move.
 

We no longer live in California; and we’ll soon be starting construction on
a new Greenhouse, bringing in new fingerlings and starting our entire Aquaponics USA Greenhouse once again from scratch!
We’ll be sharing every step of the construction with you in these News-letters, on our Aquaponics USA website and on our Aquaponics USA TV Chanel.
Thanks for your patience. We love our new home; and once we get the living quarters back together, we’ll be devo-ting our time and energy to getting our Greenhouse and Fishroom up and running.
It’s all going to be bigger and better than ever!
What’s more, our Aquaponics 101 Tutorial that’s on our website is going to jump out of virtual reality and become an actual hands-on, in person Class taught by me, Grace Sylke and our System Designer, Oliver Duffy.
It just so happens that our new home has a Classroom with it’s own entry and bathroom so the Classroom and the Greenhouse we’ll all be at the same location.
We’re so eager to get our Greenhouse built so we can start this new chapter in our Aquaponics adventure and meet many of you in person.
Watch for the announcement of our first class in our Newsletters or on our Aquaponics USA website.
Again, thank you for following these Newsletters and our website, which will also be going through another rebuild as we build our new Greenhouse.
We look forward to seeing you up here
in the White Mountains of Arizona.
In many ways and especially when it comes to Big Food, we are all David of David and Goliath–little men fighting the big, rigged cog controlled by huge corporations that are in bed with government. Right now Goliath is winning; but the war is far from over because us little people are legion and more and more of us are sharing the truth about the horrible state of our Food System. Every month, we discover new crusaders like Sayer Ji, Founder of Green Med Info.
Please FORWARD this email to your colleagues, friends and family who need to become aware of what’s going on behind the scenes and the importance of healthy eating. We can’t make the changes we need to make without first understanding why the changes are so important. We can save lives and our country with this information.
Thank You for following our Newsletters. We so appreciate your interest in our two cutting edge Aquaponics Companies, Aquaponics USA and Aquaponics Wold, LLC. We’ll continue to bring you important information about Aquaponics, our Food and our U.S. Food System, which, right now, is broken and has turned us into subjects of the Big Food Sharks and the Biotechs.
Please help us turn the tables around so we can declare our Food Freedom again and become the healthiest country on the planet instead of the sickest.

Sustainably,

Aquaponics USA/World
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