Tuesday, July 9, 2013

1960 USDA Film Admits Scientists “Fixed the Glutens in Flour”

What triggered a whole market based around ‘gluten-free’?

Melissa Melton
Activist Post

As I’ve reported before, it’s not just some new food fad; gluten is actually making people all kinds of sick and slowly killing others.

Wheat, a major source of gluten, also happens to be the the number two food subsidized by our government; it’s grown all over the place and put into a large majority of our foods. Studies have shown that back in the 1950s, one in around 5,000 people might have a severe and potentially deadly allergy to gluten known as Celiac’s Disease; now it’s more like a staggering one in 133.

In short, in 60 years, here’s what Celiac Disease figures look like by the decade in America:
1950s: 1 in 5,000 
2010s: 1 in 133
Population increase alone cannot come close to accounting for such a vast difference.

Many more people who do not have full-blown Celiac disease may suffer from harmful gluten intolerance issues as well; estimates show as many as 18 million Americans suffer from gluten-derived health issues.

People who get sick eating gluten do so because the protein triggers an auto-immune response that causes the body to attack its own intestinal lining. When that happens, any one or more of 200-300 different symptoms can occur, as the body stops being able to absorb its nutrients properly. This can end in so many diseases…and, ultimately, death.

Because the symptoms of gluten intolerance are so varied (and numerous), many people don’t even realize they are suffering from gluten sensitivity issues. Click here for a condensed list of the 200-300 symptoms gluten intolerance can cause.


What has happened to our food that so many people who eat it are getting sick enough that large numbers of us require whole entire stores dedicated entirely to removing an ingredient that just so happens to be found in the majority of foods in our country…?

The clip below includes an excerpt from a 1960 U.S. Department of Agriculture short film “Miracles from Agriculture” which might shed a clue on how gluten first started to become such a huge health problem for so many people.



MELISSA MELTON is a co-founder of TruthstreamMedia.com, where this article first appeared. She is an experienced researcher, graphic artist and investigative journalist with a passion for liberty and a dedication to truth. Her aim is to expose the New World Order for what it is — a prison for the human soul from which we must break free.


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11 comments:

Anonymous said...

I became "gluten intolerant" at age 50. [ year 2000] It happened immediately following a perfect storm of exposure to Levaquin [fluoroquinolone antibiotic] and a Tetanus shot.
Few people know that the Tetanus shot is one of the most toxic [and least useful unless you don't wash your wounds] vaccines . This is because it has mercury,aluminum AND formaldehyde[embalming fluid] in the excipients. [check cdc.gov] The number one rule in toxicology is 1+1 DOES NOT = 2. Combining toxins; especially metals makes them 100-1000-10000X more poisonous.Science has proved this.
Add to that our antibiotic resistance and destroyed gut flora & we are sitting ducks. Quinolone antibiotics have been around forever but then they got the brilliant idea to add FLUORINE to it so that it would go in faster,longer,stronger,deeper,and cheaper [for Big Pharma not you] Fluoroquinolones have devastating & often permanent side effects including tendon rupture,insomina, gut dysbosis, severe rashes, and diabetes insipidus. Fluorine has now been added to nearly a third of our prescription drugs. See www.slweb.org & click FTRC link for a list of drugs wreaking havoc on us.
Add to that all the chemicals like synthetic hormones, pesticides,herbicides,fungicides, arsenic,jet fuel,melamine,BPA,MSG,food colorings, preservatives like polysorbate 80 [in vaccines too] which causes STERILITY in mice that are in our food and it's no surprise. Recently found out that even NON GMO wheat is sprayed with Roundup at harvest to knock down plants for easier collection. Then flour has bromine[which along with F robs your thyroid of iodine] and HFCS [which has Hg] added to it.
I weep for the future of my grandchildren.

Anonymous said...

I became gluten intolerant around three years ago, and it happened after taking a fluoroquinolone. And yes, fluoroquinolones (in my case Cipro) are poison that can make your life miserable for years.

Patty Sue Cooper said...

Larger population and more knowledge about gluten problems and testing contributes to the higher numbers. Was on the diet for 13 years due to misdiagnosis in a time when there were very few products which were gluten free on the shelves. I would advise persons to get tested before just going on the diet.

Anonymous said...

Patty Sue you need to read Western Price and his studies that show grains in general are full of pyrates that block nutrients and are way to high in sugar. The body needs a diet of 50-70% GOOD fats, 20% protein and the rest veggies. Oh maybe one low-glycemic high antioxidant fruit a day. We THRIVE on a grain and sugar free diet and can live a third longer - not undereating - but rather just not eating carbs and sugar. Read Primal Body Primal Mind. And eating a paleo diet is MUCH MUCH healthier for our planet. We are destroying our soils both by the use of tractors that kill MILLIONS of creatures and destroy the soil, not to mention all the roundup used to grow the grains and beans. Watch the video on "desertification" and realize we need cows, lambs, chickens on the land to keep for having our lands turn into deserts.

Anonymous said...

Are there real health food stores left in America today ?

Anonymous said...

Testing is more often than not inaccurate. Had two scopes dropped AND the blood test [all neg] but every time I consumed gluten [never on purpose] I was deathly ill. Turns out you have to be actively eating it during the testing and have an educated pathologist [few are]. They will diagnosis you as neg even if the villi are clumped together! Finally got "medical proof" from a stool test showing high antibodies to gluten.

Anonymous said...

Hello Postes: I had a bout with Gastroenteritis/Campylobactoer back on June 2nd and still having residual heath issues after getting back from the hospital Never had gout before but I have it now or cellulitis they had wanted to give me Cippro and I refused...I know about that crap

Anonymous said...

Real health stores exist, just not in all corners of Amerika.

Anonymous said...

I'm a member of a cooperative (member-owned) grocery store in the Los Angeles area. We will, as much as we can, sell only food that is organically-, humanely-, fairly- and locally-produced. We plan to open our doors this fall. If you can get together a group of people who have vision, dedication and business know-how, you can help your own community beat Big Business/Big Government and their pharma-food.

Maritha said...

Another important aspect to this grain issue is how they are milling the grain now as opposed to back in the late 1800's and early 1900's. Back then when the grain was milled the mills used inorganic, non-radioactive iodine/iodide (inorganic means made from crystals after a process with seaweed). This iodide put in small amounts in our breads was actually very healthy. The powers-that-be decided to change that to a totally toxic ingredient called Bromide. Now even organic milled grains are cut with Bromide...and Bromide kills the Thyroid and Pineal Glands. I will post the study below on this, but let me quote one important line from page 20: "Why iodine was replaced with a goitrogen possessing carcinogenic and zombifying potentials in a population already very iodine deficient, even by the very low RDA standard, remains a mystery! Nevertheless, it is a very effective way to keep a nation sick and zombified." See http://www.optimox.com/pics/Iodine/pdfs/IOD05.pdf or Google: The Safe and Effective Implementation of Orthioiodosupplementation in Medical Practice

Anonymous said...

I really believe that the food consortiums concocted a conspiracy to poison-off consumers of wheat products thru the consumption of "glutens" in order to capture the market.

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