The War on Wheat – the fifth estate

The War on Wheat – the fifth estate


  • Edwina Hatcher says:

    This man is 100% right.

  • Steve Pelman says:

    See Dr. Gundry on lectins. He did 10,000 heart surgeries then stopped because lectins or glutins were the culprits. See the future of cities.

  • Christina Goodson says:

    Eat only wholemeal organic .

  • Fern Henley says:

    If I chew bread so ptyalin enzyme has a chance to begin digesting the wheat starch will I avoid the problems of eating wheat? Or if I sprout the wheat and begin to breakdown the starch even before I eat will I be safe?

  • Ryan Ryaner says:

    The title should be “the war on that wheat belly book”

  • Eugenia Gantea says:


  • UJB123 says:

    Well, stop spraying stuff all over the foods. And enough with the modified foods. The difference in the taste of corn in the US and in Peru is enormous. US corn tastes like cardboard in comparison. Anyhow, it's not the wheat, it is what is bing done to it.

  • jim Schlabach says:

    This so called documentary is laughable at best…at worst it's simply corporate PROPAGANDA

  • Dave of OZ says:

    Charlatan exposed.

  • Gary Prince says:

    "Wheat" is not the issue creating problems, it's refined white flour. Removing white flour out of the diet will help improve any health issues – it's just that bad.

  • Sparktrician says:

    Going low-carb changed my life for the better. I'll never go back.

  • David Esposito says:

    Humans never evolved to have grains be the foundation of their diet. There is nothing good about them other than that they are cheap.

  • Thales Nemo says:

    Why do people get obese

    It is the product of the Industrial food complex and how they have altered the ready to eat meals, to make them as appetizing (bliss point) and shelf stable as possible! Sugars without fiber, especially High Fructose corn syrup in soft drinks and candy are converted to fats by the liver . The body can not handle it. Grains ( wheat, corn and rice) humans have neither the small intestines shape nor the flora and fauna to fully break
    proteins into amino acids.

    Sugar the bitter truth!

    "Pure, white and deadly" by John Yudkin and Robert H Lustig

    Daily Bread- Can any human body handle Gluten – Dr Rodney Ford

    6 reasons NOT to eat gluten or products made from grasses!

  • Thales Nemo says:

    Joe Schwarcz is not an unbiased spokesperson. Besides his flippant matter which is unscientific, his dismal of the problems with wheat and other grains are too dismissed without a scintilla of doubt!

    My N=1 data supports my conclusion ALL GRAINS ARE EVIL AND TOXIC !

  • 4GreenFrog says:

    95% of what I eat is meat and I feel great!! McCarthy's food pyramid is a lie and not based on science.

  • Owe Learn says:

    Wheat is bad for you stop eat Wheat :V

  • Audrey Modak says:

    The debate on wheat is like Evolutionists Vs Creationists. In the end Science is made up by the big corporations to prove what they want to sell. No wonder Science is getting such a bad name. Its Science to support the multibillionaires. Feeling better is the real evidence that wheat is a killer.

  • Elizabeth Blane says:

    YOUR BODY, not what "experts" say, is the ultimate arbiter of what is good for you. Let your body tell you what is good for it.

  • june morris says:

    His. That.threw. Fertiliser

  • richard tastad says:

    "So if I wrote a book with only the science nobody would read it." There's the bottom line!

  • rily51day says:

    I tried eating vegetarian for my RA, and it totally blew up. Everything is high carb, grain and beans based, too much inflammation from too much carbs. Also my mother had horrible hayfever, and she became allergic to wheat.

  • Ann Holliday says:

    I never read this « belly » book nor do I have any interest in doing so. However, i do agree with that many foods grown in 🇨🇦 and 🇺🇸for example, are not as healthy as those grown in Europe. The main reason is their lack of GMO produce. I am wheat and sugar free, as much as possible.

  • Buddy Silver says:

    Modern wheat is dwarf wheat, a cultivar developed in the ’60s to massively increase yield per acre. But this dwarf wheat wasn’t the lovable, bearded, wisecracking, clownish, comic relief-providing, overly self-conscious Gimli of the Lord of the Rings films, nor was it the fearsome, highly respected, resolute dwarven warrior Gimli in the books. It was a high-yielding cultivar with larger seed heads and thick, short stocks that could bear the extra weight. Being shorter, it received less sunlight than traditional wheat cultivars, but it produced a lot of grains on less acreage. Agronomist Norman Borlaug pioneered the development of these high yield dwarf varieties, refining and perfecting already existing wheat strains, and received much acclaim (including the Nobel Peace Prize) for introducing the dwarf wheat and modern agriculture to developing countries. He certainly helped many millions of people find sustenance and livelihood through wheat agriculture, but what were the unintended consequences of his forays into genetic manipulation of wheat? How is modern wheat different? What are the problems – if any – of modern wheat?
    It’s less nutritious.

    In 1843, agronomists at Rothamstead Research Station in Hertfordshire, England began what would become one of the longest-running continuous agronomic experiments in the world: the Broadbalk Winter Wheat Experiment. For the last two centuries, generations of scientists involved in the experiment have grown multiple wheat cultivars on adjacent plots of land and applied different farming techniques and fertilizers to study the effect on yield, nutritional content, and viability of the crop. They’ve rotated crops in and out, switched up fertilizers, and tracked the change in mineral content of both soil and wheat grain. It’s a stunning example of a well-designed, seemingly never ending (it continues to this day, as far as I can tell) experiment.

    Between 1843 and the mid 1960s, the mineral content, including zinc, magnesium, iron, and copper, of harvested wheat grain in the experiment stayed constant. But after that point, zinc, magnesium, iron, and copper concentrations began to decrease – a shift that “coincided with the introduction of semi-dwarf, high-yielding cultivars” into the Broadbalk experiment. Another study found that the “ancient” wheats – emmer, spelt, and einkorn – had higher concentrations of selenium, an extremely important mineral, than modern wheats. Further compounding the mineral issue is the fact that phytic acid content remains unaffected in dwarf wheat. Thus, the phytate:mineral ratio is higher, which will make the already reduced levels of minerals in dwarf wheat even more unavailable to its consumers.

    Increased yield leading to dilution of mineral density is one possible explanation for the reduction in wheat mineral content, but modern wheat has shorter root systems than ancient wheat, and longer roots allow greater extraction of minerals from the soil. Some people have proposed soil mineral depletion as the cause of reduced nutrient content of food, but – at least in the Broadbalk experiment – soil mineral content actually increased over time.
    It’s more damaging to celiacs and gluten-sensitives.

    One of the primary proteins in wheat, gluten provides the “viscoelastic properties” that allow wheat to be turned into bread, dough, pasta, and all sorts of processed foods. Gluten provides the chewiness of good bread, the bite of al dente pasta. Bakers, cooks, and foodies prize it – but some people fear it, and rightfully so. The basic gist is that for many people, consuming gluten inflames the body, perforates the gut, and opens them up to a whole host of health maladies.

    So what’s the deal with modern wheat?

    Well, celiac disease is on the rise, and some researchers have suggested that this is caused by the prevalence of certain gluten proteins that predominate in the new varieties of wheat. Namely, a gluten peptide known as glia-?9, which is nearly absent in older wheats but prevalent in modern wheats, is the most reactive “CD (celiac disease) epitope.”
    In other words, a majority of people with celiac disease react negatively to glia-?9. It’s a common trigger, and older wheat doesn’t have as much of it.

    Meanwhile, einkorn, an ancient variety of wheat, has been shown to cause less intestinal toxicity in patients with celiac. Einkorn and other related ancient strains of wheat still contain gluten, of course, but they do not appear to be as damaging to people sensitive to or completely intolerant of gluten and its related protein subfractions.
    It’s prepared differently.

    Consider how bread is made today:

    With refined, old (often rancid) white flour instead of freshly ground wheat.

    Using quick rise commercial yeast instead of slowly fermenting with proven sourdough cultures.

    On an industrial scale instead of in the home.

    Meanwhile, for the vast majority of our wheat-eating history, humans have been grinding whole wheat berries up fresh and fermenting them before baking and eating the stuff. Dr. Weston Price famously found several traditional cultures who thrived on wheat, but they weren’t eating refined white flour treated with quick-rising yeast. They were stone-grinding fresh wheat. They were fermenting it. They were doing all the things a person has got to do if they want to make wheat a staple of their diet and maximize the nutrition in the process. Later, Price conducted experiments in which he reversed dental decay and remineralized cavity-ridden teeth in refined white flour-eating people using wholesome, varied diets that included some freshly ground wheat. Fermentation effectively “pre-digests” the proteins in wheat, as I mentioned previously. If you have the right organisms, you can even break down wheat gluten to the point that celiacs can eat it without suffering symptoms.

    That’s not to suggest you should go eat wheat. It’s simply to suggest that if you do, fresh, whole, ancient wheat prepared the old way is definitely healthier.

    So, there you go: a few good lines of solid evidence showing why modern wheat – which is the only kind of wheat most people are ever going to encounter in the real world – should be avoided.

  • Kathleen Egbert says:

    The proof is in the pudding. Stop wheat 100% for a month or two and see how you feel. If you feel better, continue wheat free. If not, go back to it. Duh. Bear in mind that one variety may work for you and another may not, so you may need to experiment more.

    I was raised nearly wheat free. Our family doctor, a nutritionally oriented chiropractor, taught my mother in 1949 that intact wheat molecules were small enough to pass through human intestines and could lodge in the interstitial spaces, altering pH and causing health problems. He got his info from a biochemist he had studied with, Pierre Boncquet, who did research in the early 20th century that established this. I wish I knew how to locate this research. Consequently, brown rice was our staple grain and we also consumed sweet potatoes and yams to round out our carbohydrate staples.
    As an adult, I have found that I am symptom free on certain brands of wheat products and feel lousy on other brands. Fortunately I have also discovered ways to determine how any product will affect me before trying it using muscle testing (which the skeptics and ignorant "experts" can go ahead and disparage) and I now can select foods which work for me. 🙂

    That these researchers studied gluten and gliadin and decided there were no historical differences fails to take into consideration that these are not the only components of wheat. Why should one assume that these two proteins could be the only aspect of wheat that could cause negative reactions? Duh again?
    This an extremely poor example of investigative journalism.

  • Ann Rogers says:

    Lol I am allergic to the wheat plant. Can not have whole wheat or all grain bread . I cook , can and make my own bread

  • Randy ThirdSun says:

    you should see what happens to me with me and epileptic seizures they start within hours I tell my well educated doctors they don't want to believe it. our economy would collapse our starches. wheat. potatoes rice . they all do the same thing. then we have to eat more animals. that will run out, so that means we have to eat each other. without our starches.

  • Charity Creech says:

    What about Einkorn flour or spelt flour? Those are suppose to be back to how the wheat was before it was hybridized. Gluten free is not healthy, either

  • Real Mac_Koy says:

    It’s GMO that’s why we all are getting intolerant

  • Chris Padron says:

    Personally my body doesn’t know what to do with it so it stores it. I only eat malt-o-meal hot cereal once or twice a month. Other than that I don’t eat bread, tortillas, baked goods or anything with breading.

  • Real World says:

    The people are waking up. That's why they're spraying us now. End Chemtrails and plastic packaging!

  • san dy says:

    i don't believe that anti-wheat crap for a minute.

  • YL Calif says:

    I trust Camels . . . the cigarette that Doctor's prefer:
    "Try smoking only Camels for 30 days . . . and see how well Camels agree with your throat."

  • Ann Oxley says:

    The fact of the matter is our wheat and corn have been genetically modified AND WE ARE POISONED WITH PESTICIDES WHEN WE EAT IT!

  • Ann Oxley says:

    Lets test Gwenth Paltrow childrens' IQ level….maybe shes right?
    That would definitely be compelling evidence

  • shane Faitala says:

    I guess you just have to try it and to see if it works on you. Our bodies are design to heal itself, so eating the right food take cares of our healing process.

    Money is secretly behind the scene ! Some or most of these scientists or doctors are being paid by the big food industries and big pharmaceutical companies!

    So you just have to try it yourself and see if it’s for you or not. Test it yourself don’t believe any one and see if it’s works !!!

  • Nowel Aquir says:

    So we should be concerned with what we put into our bodies agreed. However we humans consume large quantities of alcohol, we smoke tobacco products, we also consume huge amounts of drugs/medications among other very questionable products, but very little is being said of those products I wonder why.
    I know I know this war is exclusively on wheat.

  • poncho 467 says:

    It works lost 24 pounds, feel wonderful lost bulk in middle arms and legs. Became more active. I'm 70.

  • Alan Diego Villalobos says:

    10 minutes inn and you have still not told me anything…

  • Alan Diego Villalobos says:

    14 minutes… Borring!

  • Graeme Mudie says:

    Joe Swartz says he hasn’t seen any research to show this at that. My question would be have you looked for any? There are 290 sighted in the book!!! But you look at one and say it’s wrong so no point in looking at the rest. Well that’s a good scientific approach!!! 🤪

  • Kathy Brooks says:

    Dr. Davis does not look skinny. Why if cutting wheat out of his diet he has not gotten skinny.

  • Ivy Schneberger says:

    Don't forget all the synthetic vitamins they enrich it with that many people cannot process.


    can dome one tell me, would steal raw oats be in wheat family?. thank you.

  • Steven Greenwalt says:

    Main steam media once again lying to the public. Humans are not supposed to eat grass seeds. Lots of real science on this not mentioned here.

  • aqualane1 says:

    Did anyone notice when they compared old wheat to new, they never mentioned gluten content changes.

  • spindelspott says:

    This is utterly one sided.

  • Sonia Samudre says:

    Dr Freedoff must be getting paid by companies that make wheat products ….otherwise he would have no reason to support wheat. I lived in India for 28 years and I never had digestion problems and since I came to Canada “ Halifax “I got all kinds of digestion issues. By only minimizing wheat or reducing sugar made a huge difference my my health. The wheat I ate was cultivated differently than the wheat I was consuming here.

  • Lynn Ulrich says:

    They are drenching our wheat with glyphosate poison !!!

  • Mauel Thomas says:

    Wheat is saturated with glyphosate, Round Up, to dry the wheat for harvest.

  • youGooglin says:

    There's a REASON it's BANNED in the rest of the world!

  • Paul Lapworth says:

    Wheat is not the same as 500 years ago even a 100 years ago


    For starters, I see chemtrails…

  • freda bennet says:

    I have to counteract him in saying that wheat is a food grain and Harmless in itself. It's the kind of fertilizer AND the amount of fertilizer that is used to grow and increase the produce that is the killer. The simple proof of the matter is to procure some wheat that's had no fertilizer during its growth then get some that has been grown on a regular basis then send both species for testing. You will see it's the amount of chemicals in the product that really is harmful. People be properly informed and use your plain simple common sense.

  • Alex Hamilton says:

    David is wrong!!!Wheat saved people from hunger.Wheat is holy food. We need wheat to survive. Wheat is in the Bible.

  • Alex Hamilton says:

    David is wrong!!!

  • Dan Casey says:

    Went Celiac about 5 years ago, so no choice in the matter. More curious how the genetic predisposition gets triggered into the full blown disease. Hybridization of wheat doesn't seem to be an issue, but maybe the herbicides used might need to be looked at. I think history shows we are more susceptible to chemical exposure than anything else.

  • The Black 9 says:

    Hes 1000 percent correct and any flip flopped took a nice paycheck

  • The Black 9 says:

    Proof in the pizza. Opioid, eat a whole pizza no resonance in the mind that they've eaten it

  • Gerald Bennett says:

    Many different diets, when they finished, then come RIP.

  • Sherry Vincent says:

    Sadly wheat is not what it used to be… it used to be left in the fields to ripen/ferment but now that farmers of wheat & other crops has discovered that glyphosate does that and does that much faster, diseases are guaranteed in the American diet: Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria. … Glyphosate residues in wheat and other crops are likely increasing recently due to the growing practice of crop desiccation just prior to the harvest.

  • marek Walczak says:

    1.10 min on video we can see toxic sky full of Geoengineering made white lines – and toxic crops -GMO contain toxic round up -this is not Canada we dreamed about , we dreamed about blue skies and Organic food , what has happened ? Thanks CBC for this video , you bring awareness to those who watch TV too much .

  • 1111 says:

    CBC = Complete Bull Caca. Find out how and why glyphosate and roundup sprayed on the wheat has altered everything. Doctor Shwartz has been a Lacky for the masters for 40 years. He used to be a nice guy. Now he waits impatiently for the cheques in the mail. In Russia we all know that the press and the Media is controlled. In America the media is also controlled, but we think it is the truth they speak and we have free speech. We are the country of free speech!!!!!!!!!!!!! Remember this, these so called university experts, professors, scientists, these so called "Professionals" built the Titanic. "Amateurs" with a soul and faith built the Moses Ark. Follow the money honey and the truth will be found.

  • Edward Martin says:

    The corn-bread diet starts tomorrow.

  • maritza Domeneck says:

    We been lied to so much about food and other things . Just list to your body it won't lie to you. Any food modified it's not recognized by the body because it's not natural.

  • Terri Pebsworth says:

    Hmmm… I don't have ANY of those health conditions and I eat wheat products. I believe GMO wheat is a HUGE problem, but not for the reasons cited here. The glyphosate uptake in GMO wheat farming processes is a very big problem. Glyphosate can and does mimic and replace the glycine molecule our bodies require for proper function. Glyphosate is a different molecule that does not have the same function as glycine. For this reason, I try to only buy organic wheat or wheat products. Sorry, but I LOVE my wholewheat bread and have no interest in stopping consumption although I have cut down some on all starches to lower calorie intake a bit. A balanced diet is important. (All things in moderation.)

  • Terri Pebsworth says:

    Hydrogenized fats are bad. Other fats good. Nix the margerine and vegetable oil.

  • Crusty Gronk says:

    It's not the wheat, it's what they do to it… Make your bread from organic spelt wheat.

  • dennis mindrup says:

    I don’t think it’s actually the wheat it’s the chemicals they spray on it like round up

  • sun shine says:

    It is adactive ask Indian to quit who eat 3 time in full of amount..?

  • m liu says:

    great program thanks!

  • mongo99999 says:

    Type 2 diabetic of over ten yrs. I tried every nonstandard approach to solve my type II diabetes. Cutting out grains was the key to getting off the two insulins. My doctor was flabbergasted. I think medical professionals and scientists are too afraid of being blacklisted to support any of this. Like Karine below says, it can't hurt to try it. See for yourself how it affects you. You have to admit this one doctor is not the sole cause of this colossal gluten free movement, he's a result of it.

  • Dedrick Kalonji says:

    GMO wheat flour is not good at all. It should be organic.

  • Ann says:

    If you buy whole grain, preferably organic, and grind the wheat then make it into a sourdough bread, which requires about a 12 hour rise, then the vast number of people should be fine. The problem with videos like this is that they never differentiate between commercial store bought bread and organic whole wheat sourdough bread. They are two different animals in my opinion. All past civilizations lived on sourdough bread. And yes, to all the skeptics out there, we can still get einkorn berries, which are one of the original strains of wheat and goes back thousands of years. The Ortiz man had einkorn in his body when he lived 5000 years ago. Eat wheat. Just not commercial bread, but organic sourdough.

  • Ponce Pg says:

    Believe the fact no what people are saying;scientists, doctors media whatever : desires for yourself. Those so call Societies have no interest in people’s health.

  • White Rabbit says:

    Not only wheat is harmful to your body, water is to. Water is responsible for killing millions of people world wide. Milk is another toxic chemical that should be removed from your diet. Just to play it safe, I recommend you stop eating all together if your a leftwing paranoid suffering from cibophobia.

  • shawn curtis says:

    Short answer is you can't eat wheat unless it is processed . It is the original processed food. Civilization was built on processed garbage. I stopped eating it, stopped having heartburn, lost weight, feel better, built muscle, no more explosive diarrhea, etc. etc. etc. Associations that support wheat are just as rotten as the NRA. It all about money and supplying filler to the masses. .

  • Pig Pen 2 says:

    The good doctor is CIA!

  • mongo99999 says:


  • Marans Candy says:

    Isn’t gluten a plant lectin? What effects do plant lectins have on animal cells of the brain, nerves, and gut that require animal lectins? Individuals can go grain free for 30 days to decide for themselves. There’s also the lower processed carb aspect having interesting effects on those with metabolic diseases.

  • Swing Armer says:

    I have cut wheat and I feel fantastic. Wheat is a huge industry so its no wonder so called Dr's advise against it. The thing is Dr's do not get significant training in nutrition , They do learn a lot about pharmaceuticals though. My elderly mother contracted a candida infection after an operation and she was fed a nestle meal replacement through a feeding tube. To my surprise the first ingredient was corn syrup. Pathetic and disturbing.

  • RPMS-Promos says:

    Real science and science with an agenda. The bible names it as" science falsely called". This evil is pandemic to all levels of human society, regrettably.

  • Stephen Quirke says:

    Heres a smidgen of fact to stick in your pipe and smoke:

  • mongo99999 says:

    fact: William Davis is the real name of "smoking man" from X-Files

  • Nick Fallon Photography says:

    I have been tested negative for Celiac Disease, however I did have an IG test saying i was sensitive to Wheat. I suffered from bloating and gas for years. I cut out wheat and it all went away. Now if i eat anything made of wheat i have an instant response. I never heard of Wheat Belly, but Gluten free is not a choice its a requirement.

  • Mark Evans says:

    Very Educational, I had no idea all this Gluten Free BS was all a Sham, Thanks for opening my eyes.

  • Chris R says:

    The one factor that is left out of the equation, in this presentation, is that of glyphosate, which could be the whole reason why Dr Davis's patients are getting great results in abstaining from the consumption of wheat.

  • Wayne Guillotte says:

    Sorry but anything sprayed with roundup cannot be good for you….

  • Sandy Riley says:

    But not a word about what these grains do to our glycemic response. With half the population pre or totally diabetic something is wrong. Remove these grains and replace with lower glycemic vegetables and your health skyrockets. Grain board damage police.

  • nafreehc says:

    I wonder how this story would've gone if it was secretly sponsored by the wheat farmers of Canada? Perhaps try everything in moderation?

  • Jesse Reinhardt says:

    Cutting out wheat helped greatly in eliminating my light sensitivity and reducing the frequency and intensity of migraines.

  • Dennis Niewiadomski says:

    Scientists have lost their rockstar status when any researcher can prove that they sold their souls to corporate America & fudge studies all the time….like in vaccine papers!

  • madam jewelz says:

    all these people are missing a important fact… to preserve wheat and keep it bug free manufacturers use chemicals, Thus cause the Celiac Disease…. !!!

  • John Newby says:

    No grains, no potatoes, no starches, no sugar (rare occasional cheat treat) 2 years now. 53 yo never NEVER felt better. My anecdote. A man with an experience is never at the mercy of a man with "knowlegde"

  • Harry Anderson says:

    This man is getting so many views from uni students

  • Seba Alghamdi says:

    this is a very biased report!

  • Nico D says:

    I stopped eating bread or any source of wheat for a month now. And I loosed weight. And if there no science to the book, it still works for me.

  • grumble420 says:

    Where are the experiments done to prove this guy where is the science. This guy seems like a shmuck. Why would anyone listen to this guy without him providing studies and research.

  • Sophia Zimbardo says:

    It is like any carbs bad for ur health. I lowered my carbs intake to 20 g a day and i am losing weight.

  • john hw says:

    I eat what tastes good. If it kills me, ok. I'm 70s+ and really rather not spend much more time in a culture of morons represented by dietangelicals.

  • Rafael Félix says:

    To see if it's good eat wheat or other grains in their natural estate raw like it is in nature and see how it works… if you can't eat any food in their natural estate don't eat them…

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