Why is Wheat Toxic?

bread

I have been reading a lot about the issues with wheat lately. I heard stories about people cutting back or eliminating their wheat portions and really feeling better. It took me a while to understand the whole anti-wheat movement since wheat is grown on a plant and it looks natural. I grew up with wheat and it was part of almost every meal since I was born. Why, all of the sudden is everybody blaming wheat? Since when is a bread basket made to look as evil as sugar?

Science is increasingly showing that eating wheat increases the potential for a surprising number of health problems. I don’t know the exact science behind it but my spouse and I have cut back a lot on bread and wheat related products and have noticed the difference. We feel better. I haven’t totally eliminated wheat but we are in the process of improving our eating habits.

Here is the pop science behind the main problem with wheat:

Gluten. Gluten can cause gut inflammation. Unlike fruit, wheat wasn’t supposed to be eaten. Wheat has an auto-defense system in it that goes to war against your system. Some people can handle it and others can’t (Gluten allergy/intolerance, Celiac disease). It’s not good news either if your body can handle it because the gluten protein can enter the bloodstream. This might lead to blood sugar spikes. Blood sugar spikes make your insulin level go way up. High insulin levels will bring the blood sugar down, sometimes called the “crash”. A drop in blood sugar levels, aka the “the crash” tend to cause hunger. This leads you to eat more and repeat the process. In the end you might gain weight and over time develop health problems. In big lines, that is the story behind wheat problems.

I had this article pop up in on my friend’s Facebook news feed. A great easy read.

                                                                                                                        

Reposted from Raw For Beauty
By CBS News

(CBS News): Modern wheat is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist who has published a book all about the world’s most
popular grain.

Davis said that the wheat we eat these days isn’t the wheat your grandma had: “It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s,” he said on “CBS.

“This thing has many new features nobody told you about, such as there’s a new protein in this thing called Gliadin. It’s NOT gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat – and dropping substantial weight.

To avoid these wheat-oriented products, Davis suggests eating “real food,” such as avocados, olives, olive oil, and vegetables. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

“It’s really a wheat issue.”

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.
“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered…

Photo Credits: Google Images

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