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Thursday, July 9, 2020

Again, warning that today’s wheat damages health

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Olufemi Kusahttps://olufemikusa.com
I am first a journalist and a Nature Doctor and I am delighted to share with you right on my site the latest discovery news straight from herbal health world to turn the gaze of health seekers away from man-made poisonous drugs to healing medicines of Mother Nature anchored in the eternal Will of God. Call: +2348116759749

The view presented below ought to have been presented as the second part of the wheat belly warning presented last Thursday in this column. That first presentation and warning was a post by a now unknown author on one of the WHATSAPP chat groups to which I belong. The heart of the matter, as we say, in that publication was that the wheat we eat today, either in its original wheat form or in transformed forms as in biscuits e.t.c, has been genetically modified to make it grow for harvest in a shorter time, more robust, plentiful and more resistant to infections and growth limitations. The net effect is that, to the naked eyes, this wheat still looks like wheat. But, structurally and genetically, it has been altered. And the alteration makes it produce radiations which are not the original radiations derived from the original wheat of Mother Nature. What our bodies extract from the food we eat are not those physical substances per se, but the rays which they capture and encapsulate for us. At the end of the day, everything is reducible to radiations or energy, as evidenced in the splitting of the atom to release its radiations or energy. Thus, we are educated that when our bodies digest food, it does so to release for us the energy in the components of these foods. And as the structural arrangement guides the functions of the food in the body, just as the structures of a building guide the functions it can be used for, so do the structures of natural wheat and altered wheat guide us to appreciate the different functions each will perform in the body.

The following presentation is a post by Dr. Eke Cyprian in KUSA GREEN PASTURE HERBS group chat which advises us to be careful about the type of wheat and wheat products we consume…over to Dr. EKE CYPRIAN.

“WHEAT is now the preferred swallow meal for many Nigerian families particularly in the urban centres. Sadly too, some rural dwellers have hooked onto the fad that wheat is a “healthy” food.

“Early this year, a middle-aged man from Ekiti State came to my office for solution to his health challenges – diabetes and high blood pressure. Upon enquiry on his diet, he said wheat was his major meal daily. According to him, virtually all the civil servants working at the state and local governments in Ekiti State also eat wheat as their regular meal. In fact, he said those that are not eating wheat particularly in the state capital could not afford it, but not due to knowledge of its harm to health.

“What an irony? Otherwise, how do we explain the preference of wheat to pounded yam, which the Ekiti people have been eating for good health and vitality centuries back?

“The prevalent consumption of wheat across the country has clearly shown that in the absence of knowledge, people can accept poison as therapy. After all, wheat is the first choice food for diabetics on the strength of doctors’ advice. Nationwide, wheat has overshadowed yam flour and other starchy foods that are peculiar to our culinary culture in Nigeria. Unfortunately, this is one dietary change that may prove suicidal for many people given the inseparable linkage of diet to health or ill health.

“Though wheat, like other grains, is rich in fibre and some other nutrients, it is one food anybody that desires wellness and long life should keep at arm’s length.


“There are THREE inherent DANGERS in the chemistry of WHEAT that make it a CLASSIC DESTROYER OF HEALTH. I call them the DOWNSIDES of WHEAT.

“The FIRST: WHEAT contains GLUTEN – a protein that causes inflammation, a systemic process that has harmful effects across all the organ systems in the body including the brain, heart, joints, eyes and digestive tract. As a matter of fact, inflammation does not only precede all degenerative diseases like diabetes, cancer, stroke, glaucoma, arthritis and Parkinson’s disease, but also fuels their insidious progression. A review paper in the New England Journal of Medicine listed 55 DISEASES that can be caused by eating GLUTEN-CONTAINING foods. The diseases include osteoporosis, anemia, cancer, canker sores, fatigue, rheumatoid arthritis and multiple sclerosis. The paper also linked gluten to many psychiatric and neurological diseases including depression, schizophrenia, dementia, nerve damage, epilepsy and autism. The paper concluded that there are 120 or more diseases associated with eating foods that contain gluten. Dr. Joseph A. Murray, M.D., states that he is surprised how often gluten affects the brain.

“The SECOND: WHEAT study by Dr .J. Robert Cade, M.D. of the University of Florida showed that people with autism and schizophrenia have high level of PEPTIDES in their urine. These PEPTIDES, according to Dr. Cade, come from CASEIN (protein in milk and other dairy products) and GLIADIN and GLUTEN in WHEAT, BARLEY, OATS and RYE.

“Another study of 30,000 patients analyzed from 1969 – 2008 reported in the journal of the American Medical Association found that people diagnosed with GLUTEN-SENSITIVITY had a higher risk of death from cancer and heart disease than the normal population.

“Worse still, the bulk of wheat being consumed in the country is the AMERICAN HYBRID STRAIN, which has much HIGHER GLUTEN content than the European wheat.

“The THIRD: Inherent DANGER in the Chemistry of WHEAT is its High GLYCEMIC Index (GI). Glycemic Index is a scale that ranks carbohydrate rich foods by how much they raise blood sugar level compared to low glycemic foods. Wheat has GI of 71 compared to yam and sweet potato with GI of 49 and 54 respectively. Invariably, eating food with high GI like wheat regularly promotes WEIGHT GAIN and makes DIABETES INTRACTABLE. According to Dr. Mark Hyman, M.D., “WHEAT is a MAJOR contributor to OBESITY, DIABETES, CANCER, DEMENTIA, DEPRESSION and many Modern ills.”




More reasons why you should eat Asparagus

My cell phone has been ringing since last Thursday, almost without break, and the message box has been running over and over, except for when the battery is down. The cause of this was the publication about how dangerous wheat foods have become to health and about how Asparagus (not Astragalus) offers the hope of a cure for many diseases, including those of the kidneys and even cancer.

These publications broke the series of another publication titled CHRONIC INSOMNIA AND TRAINLOAD OF TROUBLES, which had appeared in two parts. Those parts explored the conventional thought about sleep and sleep disorders, such as the Tryptophan, Serotonin and Melatonin interfaces, and some little known potential causes of sleep disorder which, in many cases, are the actual culprits. These included electro-pollution and lack of earthing for excessive positively charged electrons and an influx of negative charged electrons from the earth through the body’s contact with it. Anyone who pays attention to Nature should rediscover this knowledge in the acts of animals. The chicken often scrapes a small nest in the top soil of the earth and nettles in, absorbing the earth’s negative charge electrons to balance positive charge from the atmosphere. Dogs and cats, never fail, also, to make their bodies make contact with the earth. Mankind hardly does so todays and an imbalance of these charges in his body is thought to unbalance it and, at night, make easy, sound sleep difficult.

As for Asparagus, it has been linked with many health benefits which include “…fertility, relief from pre-menstrual syndrome, cancer, diabetes, hangout, cataract, rheumatism, tuberculosis, depression, neuro-degenerative diseases and convulsions.” It is praised also for the relief of high blood cholesterol and urinary tract infections (UTI), improvement of digestion, support for pregnancy and formation of plentiful, rich breast milk, healthy blood pressure.

For those enquirers who wish to learn more about Asparagus, it is a vegetable which comes from the Lily family in about 300 species and about three colours…white, green and purple. The white Asparagus is grown not under sunlight and, thus, lacks the green pigment from chlorophyll.

The purple variety is made purple by phytochemicals and anthocyanins, which have been noted in studies to give many plants their unique healing properties. Bilberry, for example, is purple and is one of the best herbs for protecting and healing the retina of the eye. Asparagus is rich in all the vitamins…A, B1, B2, B3, B5, B6, Folate, C, E and K. Its minerals include Iron, Calcium, Magnesium, Manganese, Zinc, Potassium, Selenium.

With high amounts of the B vitamins, especially B1, B6, B12 and Follate, Asparagus offers a solution to Homocysteine which is grease like and blocks blood vessels to create problems for the heart and the blood circulatory system, including heart attacks and strokes. Many people think of only cholesterol when they suffer from blood vessel diseases, blockages in the blood vessel system, hypertension and even strokes. Even when their blood cholesterol work is normal and their problem persist, the tendency is to assume there is a clean slate of health, although the cause of the problem is unknown. That cause is likely to be homocysteine build-up in the blood vessels and tissues. Homocysteine is an end product of the body’s use of an amino acid called Methionine. It is like wood ash produced from the burning of wood, except that when the body burns methionine the resulting ash is the greasy homocysteine. This greasy substance does not allow blood to flow easily and well, raises blood pressure and damages the blood vessels and the heart. The folate of Asparagus, together with its Vitamin B6 and Vitamin B12, causes homocysteine to dissolve and cause no problem. The folate of asparagus also helps to prevent low birth weight. Asparagus root is interesting. In Ayuverdic medicine, it is called SHATAVARL, which means “one with 100 husbands.” That is a signal of the fertility-inducing potential of this vegetable. The root is said to have aphrodisiac properties and regulate male and female hormonal balances. Additionally, it is said to be a cure for male and female sexual disorders. It does not just help women against bloating in pre-menstrual syndrome situations or help men improve on sperm count, sperm motility and morphology, it helps lactating women produce more breast milk, it helps menopausal women overcome such conditions of their “Change of Life” as interchanging excessive heat and cold known as hot flashes. For people who experience burning sensations in intestine or navel pain after a meal (dyspepsia), Astragalus root is well recommended. It takes this pain away through its digestive aid from INULIN, a chemical substance which does not get digested until it arrives in the colon. Here, it is fed upon by the friendly bacteria called LACTOBACILI. Inulin, a complex carbohydrate also known as pre-biotic, is, thus, said to aid nutrient absorbtion and reduce risks of stomach and intestinal cancer and food allergies which torment many people.

Sufferer from eye cataracts may look up to Asparagus for help. Its large amounts of Vitamin A protect the lens and the retina against oxidative stress damage inflicted by the blue spectrum of light. It is also endowed with some Glutathione, the body’s master antioxidant, which helps to clear these damaging free radicals from the body. RUTIN is another valuable component of Asparagus. It was presented decades ago for good vision. It supported the integrity of blood vessels, thereby preventing blood leakages from small blood vessels into the retina, a condition which may impair good vision. It prevents blood clots, hardening of arteries, thereby reducing hypertension. Blockages of tiny blood vessels of the eye may reduce blood flow to the eye, and this may impair good vision. Today, Rutin, a bioflavonoid, is suggested for rheumatoid arthritis and inflammatory conditions generally.

For throat infections, bronchitis, tuberculosis or the need to improve lung function, Asparagus presents a helping hand. Even neuro-degenerative conditions are included in the healing basket of Asparagus which is offered,  as well, for anxiety, depression and epilepsy, convulsions and seizures. The root is especially recommended here.

Like all good things that are over done, Asparagus may present side effects if it is over-used. It may produce gas from the fermentation of some of its complex carbohydrates. It may cause allergies in people who react to Lily family vegetables such as onion. And because it has large amounts of Purines, it may not be good for people who suffer from kidney stones. For Purines convert to Uric acid which, in the absence of adequate amount of Uricase, an enzyme, to convert uric acid to urea for excretion by the kidney through the urine, a uric acid build-up may occur and stones may form.

Never’theless, Asparagus is good in the diet. It is a diuretic and its folate and B12 Vitamin are good for mood enhancement and depression. Its tryptophan supports restful sleep and, because of the fiber and vitamin B6, it may support good weight management. So, enjoy Asparagus in your diet.

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  1. Dear sir, I have enquiry about cardiovascular challenge. An article by you has bn very beneficial You recommended vit E in the said article and it has bn useful. A test I did indicated possibility of enlarged left ventricle. I experienced discomfort of the heart esp when I eat foods cooked with Maggi-related condiments. This could include slight breathing difficulty. May I know how useful vit B1 could be for same challenge?

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