“All Wheat Products Linked Parkinson Disease”
By Steven Montes,
May 6, 2007

I am a Scientist in Tucson, Arizona and I have just concluded my research in the development of the cause of Parkinson in humans.  

Listed below are my findings of that research.

It is true the high levels of nitrogen found in all wheats used to make bread products such as breads, cakes, pies, pizza, noodles, and any other product where flower is used as an ingredient, has the potential to cause Parkinson Disease in humans.  

As the heavy nitrogen gas molecule rises upward slowly from the ground, that collects on the  hair like follicle that is a part of the wheat plant, which acts like tiny little sophisticated filters that makes up the brush part of the grain.  Once the gases begin to collect, the gas enters the grain through the crease and is then stored in the cheek of the grain which causes the grain to become enlarged to maturity.  

Once the wheat is processed and consumed by humans the nitrogen gas enters the blood stream where it is stored.  Eventually the body reaches a high enough level of nitrogen in the blood to cause what is known as Parkinson.   Eating bread products made from wheat of any type is like putting pennies in a jar eventually the jar will become full, only in this case you develop Parkinson.

Further more it is the advancement of highly enriched fertilizers with nitrogen used on wheat crops to produce a higher yield of crop that has me concerned.  The higher the nitrogen levels are that are placed in fertilizer the greater the chance of contracting Parkinson Disease.

It is the health chemistry make up of every individual that determines at what age people develop Parkinson.

For further information on this subject contact me at
520-749-1105.  Or e-mail me at Smontes@scientist.com