May/June 2022 Alchemical Voice

An example of ‘wheat intolerance’ would be the relatively
common condition labelled ‘IBS’. If we view this problem
not as an unhealthy response to a healthy food, but as a
healthy response to an unhealthy food, the classic
symptoms like pain, bloating and diarrhoea may make
more sense. Diarrhoea is one way that your body chooses
to reduce the duration of exposure to a toxin or pathogen,
and that ‘villous atrophy’ (that is the reduction of the villi
in the small intestine) can be the body’s way of preventing
the poisonous lectin in wheat, WGA - (wheat germ
agglutinin) entering into the bloodstream. Of the four
sources of gluten, WGA is the most problematic.
This correlation would fly in the face of global beliefs and
assumptions about the inherent benefits of wheat
consumption.
So………..when it comes to health, we need to take a closer
look at the labels on food products that we buy and
consume, and certainly, we need to study what is on the end
of our forks.
Other foods that contain varying proportions of agglutinin
are: rye, barley, triticale (a hybrid of wheat and rye),
seitan (often used as a meat substitute) and wheat
varieties and derivatives, such as spelt, durum, couscous,
semolina, farina, bulgur, wheat bran, wheat starch, and
wheat germ.
It is, therefore, possible that the set of symptoms that we
label ‘IBS’ actually represent an extreme reaction to
wheat, a reaction that we all share in varying degrees.
Within this view IBS could be seen as a protective (and
therefore a healthy) response due to the exposure to an
inappropriate substance, that could potentially create
genetic issues later on.
Allergist David Freed has suggested that gluten can cause
auto-immune system processes to occur in the glomerulus
of the kidneys, in effect indicating that wheat
consumption may lead to kidney damage in susceptible
individuals.
A study from the Mario Negri Institute in Milan published
in 2007 looked at bread consumption and the risk of
kidney cancer. They found that those who consumed the
most bread had a 94% higher risk of developing kidney
cancer compared to those who consumed the least bread.
Given the inherently toxic effect that wheat germ
agglutinin may have on kidney function, it is possible that
(in certain pre-disposed individuals) the body, in its innate
intelligence, makes an executive decision: either to
continue allowing damage to the kidneys (or possibly
other organs) until kidney failure and rapid death result,
or launch an auto-immune attack on the villi to prevent
the absorption of the offending substance which results in
a prolonged, though relatively malnourished life.
In effect, this action can be viewed as the body’s ‘survival
strategy'.
This may also be why the formation of mucous following
exposure to certain highly allergenic or potentially toxic
foods occurs. The mucous coats the offending substance,
preventing its absorption and facilitating safe elimination
via the gastrointestinal tract.
Loss of kidney function may only be the ‘tip of the
iceberg’ when it comes to the possible adverse effects
that wheat lectin can generate in the body. If kidney
cancer is a likely possibility, then other cancers may be
linked to overconsumption of wheat as well!
MARTIN LEWIS
www.appliedmetaphysics.co.uk
kinesiology@hotmail.co.uk
+44 (0)7968 740550
Newbury, Berkshire
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