Link to Documentary trailer:
Documentary What’s With Wheat
What’s With Wheat documents the history of wheat and how a food that has been eaten for thousand’s of generations is becoming a food to avoid by many, and why there is a hidden health crisis no one is talking about.
It focuses on the fact that maybe wheat is not the problem – it is more what has been done to the wheat.
Cyndi O’Meara is a best-selling author and the co-director and producer of the documentary. She studied anthropology at the University of Colorado and nutrition at Deakin University and has been a nutritionist for thirty-three years. She knows how to feed her family and herself with the best of foods.
She has never taken an antibiotic or any form of medication in her 56 years and neither have her children who are now in their 20’s.
However, as she reached the age of 50 many of the so-called normal artefacts of ageing were occurring for Cyndi; anxiety, weight gain, sore back, hip pain, aching joints, foggy brain, dry skin, brittle hair and digestive bloating.
She began to question her own dietary and health advice.
Cyndi decided to do an elimination diet, a very strict regime only eating small amounts of lean meat, green vegetables and berries. Within three weeks, she had lost 18lb in weight, all her aches and pains had gone and she had absolute clarity of mind.
She felt twenty years younger.
Over the pursuing weeks she started to introduce various foods back into her daily eating. The day she introduced wheat there was a profound and significant, almost instant change. She gained 2lb in weight, the aches and pains returned, her mind became cloudy and her health felt like it had declined overnight.
An avid researcher who has always loved a historical perspective of the evolution of culture, tradition and eating Cyndi knew the significance of the wheat grain in changing the course of human history.
Although an inherently inflammatory food, when specially prepared it became the ‘staff of life’ and an everyday food in the modern world.
Cyndi has always prepared all her foods in the kitchen using quality ingredients from her local market, she has never been one to buy packaged foods.
The question begged asking. WHY would wheat now be an issue to her, but even more importantly why, over the past decade has there been a phenomenal growth and trend of people with gluten sensitivities, wheat intolerance and an increase in coeliac disease?
She reasoned that when she was growing up in the 1960’s and 70’s there was no one with a wheat or gluten issue.
This is why the documentary was created. It is the result of many years of research and interviews she conducted over a four-year period with experts in the field of agriculture, food manufacturing, allergies, food sensitivities, gastroenterology, immunology, chefs, doctors and scientists.
Experts she has called on include; Dr Vandina Shiva, Dr David Perlmutter, Dr Stephanie Seneff, Dr Natasha Campbell McBride, Dr Leo Galland, Mark Sisson, Joel Salatin, Kim Morrison, Sally Fallon, Sayer Ji, Dr Terry Wahls, Dr Sarah Ballantyne, Dr Rodney Ford and Pete Evans.
During the documentary, her cast of experts slowly unravel the truth about what has happened to our modern wheat. They explore the fortification of wheat, how gluten effects the gut lining, the destruction of the microbiome (the gut bacteria), the inability to digest wheat proteins.
It also shows its effect on the immune system, the growing rate of diseases related to wheat such as autoimmunity, fructose malabsorption, celiac disease, non celiac gluten sensitivity and the agricultural practices ranging from the 1930’s to current growing trends.
Joel Salatin, farmer and activist, and Dr Vandina Shiva an advocate for ecological farming high light also that the chemicals used in farming practices are not only beginning to show up in the human population as disease but also in the health of soils and other foods.
Dr Stephanie Seneff senior researcher from MIT talks specifically about one agricultural practice in particular.
The desiccation of the wheat grain three weeks before harvest using a chemical that has far reaching ramifications on the human body and more importantly its effect on the gastrointestinal tract making it harder to not only digest wheat but digest many other foods also.
We are starting to see more and more people with allergies, food sensitivities and intolerances to all foods not just wheat. As the documentary indicates – the story of wheat may just be the story of food.
The documentary concludes it is not only the production of wheat but how much is being consumed. It not only addresses the problem but also identifies a solution and ends on an upbeat note.
Well worth the time to educate yourself on what’s with wheat and what we can do to change the course of our own health and future generations.
Release date on Netflix May 21st 2017
Also available on iTunes, google play, amazon video on demand, direct TV on demand, VUDU, VIMEO, Microsoft, dish network and other cable and satellite platforms.