2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
Hybrid wheat is the new mass killer, explains nutritionist Ognyan Simeonov. According to him, the widespread use of GMO wheat is the main reason for the triggering of a number of autoimmune diseases in the last few years.
Daily use of bread and pasta made from genetically modified wheat, leads to changes in the body at the genetic level, which, in turn, is the cause of triggering disease and gaining weight.
According to the nutritionist, when bread yeast is added to GMO grain flour, then its products turn into pure poison.
Simeonov refers to the book Wheat the Masked Killer of the American scientist William Davis, which he warmly recommended to the experts from the Ministry of Health.
The wheat that is used to make flour around the world today is not the one that people have grown for millennia.
When yeast is added to it, as 99 percent of all bread producers in our country do, then the hybrid dough turns into poison.
Only 1 percent of the bread produced in Bulgaria is made with ordinary flour, not produced by hybrid wheat, and natural leaven.
Even the bread and other pasta we make at home is not safe because most of us do not pay attention to what is written on the label of the flour we buy.
Real wheat flour is referred to only as ground flour. It is not enriched with additional enzymes, emulsifiers, vitamin C or any other stabilizers, says the nutritionist.
To preserve the health of children and adolescents, we must limit the presence of pasta in their daily menu to once a day, advises Ognyanov.
Parents must wage a real war with the harmful products produced by GMO wheatwhich are sold in school shops.
He proposes to limit the pocket money of the children and to put home-made sandwiches with wholemeal bread in their backpacks at their expense.
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