Wheat and its harmful effects on our health

Next to the rice, the wheat It is the most commonly consumed grain in our daily lives. Every day, we consume food products made from wheat such as pasta, bread, breakfast cereals, instant noodles, cakes, rolls, etc. Wheat has become a staple food and plays an important role in our diet.

 THE THOUGHT OF THESE DELICIOUS FOODS AS HARMFUL SEEMS RIDICULOUS. HOW CAN WHEAT BE HARMFUL?

The dangers of wheat and the misconceptions surrounding it are summarized excellently in his book “ Wheat Belly” (download the free book by clicking here) by cardiologist, William Davis, MD   In his book, Dr. Davis says that consumption of “aggressively cross-bred and hybridized” wheat is the cause of rising rates of obesity and a myriad of other diseases, including celiac disease, diabetes, heart disease, Attention Deficit Hyperactivity Disorder (ADHD), and even schizophrenia.

 SO IS WHEAT BAD?

Historically, no. Wheat is one of the oldest known grains. Some reports suggest that humans have been using this healthy food since 10,000 to 15,000 BC, when archaeologists discovered clay jars filled with wheat grains in Egyptian tombs.

When grown in well-nourished, fertile soil, whole grains are rich in vitamins E and B complex, many minerals including calcium and iron, as well as omega-3 fatty acids.

Unfortunately, the modern version of wheat is a far cry from the ancient plant. As with other commercially grown grains, scientists have begun to crossbreed plants from wheat to come up with new varieties that are more resistant, shorter and yield more. In fact, the wheat The newest, high-yielding hybrid we’ve been eating since the 1980s has been selectively bred to produce high-gluten grains that appear to trigger inflammatory responses in our bodies, causing more problems than ever before. Among the diseases attributed to wheat consumption is celiac disease.

The wheat and the  Celiac disease  

 Celiac disease is a serious reaction to gluten that primarily affects the gastrointestinal system. Gluten is a type of protein found in wheat, as well as rye, barley, and oats. If you have celiac disease and eat gluten, it will trigger an autoimmune response that damages the lining of your small intestine. This reduces your ability to absorb nutrients from food and can lead to serious nutritional deficiencies, osteoporosis, infertility, and bowel cancer.

However, there are studies in which people who are affected by gluten, despite not having the disease, exhibit damage to the intestinal lining and experience pain, anemia, bloating, fatigue, among others. There is also evidence that gluten can make the intestinal lining more permeable, potentially allowing partially digested substances to “escape” from the digestive tract into the bloodstream.  

Celiac disease is one end of the gluten intolerance spectrum. However, many others can acquire chronic intestinal inflammation leading to “leaky gut syndrome” and “irritable bowel syndrome” and together these contribute to a host of other diseases related to chronic inflammation of the intestine. 

THE DANGERS OF MODERN WHEAT

•  Modern wheat is loaded with gluten . Gluten is the main protein found in wheat and some other grains such as rye, spelt and barley. Gluten gives dough its elastic properties and makes it pliable (it's what gives bread its wonderful, chewy texture). The problem, however, is in how it is metabolized in the body – many people are unable to properly digest gluten.

According to Alessio Fasano, medical director of the University of Maryland Center for Celiac Research, no one can properly digest gluten because humans lack the enzymes to break it down. The inability to properly digest gluten can lead to all sorts of symptoms, including skin rashes, irritability, aggression, moodiness, brain fog, cognitive problems, cramps, intestinal problems, pain, and sleep disturbances. Gluten and other compounds found in today's wheat are responsible for the growing prevalence of celiac disease, gluten sensitivity, and other health problems.

•  Most of the non-organic wheat supply is now contaminated with the toxic chemical glyphosate.   A large percentage of processed foods are made from wheat, and this helps explain the explosion of celiac disease and other intestinal dysfunction. Glyphosate causes intestinal dysbiosis, a condition of microbial imbalance in your intestines that can lead to intestinal inflammation, leaky gut, and an overgrowth of pathogens. Glyphosate destroys your intestinal villi and flora, which reduces your ability to absorb vitamins and minerals.

Read more about the dangers of glyphosate: http://www.nossofuturoroubado.com.br/portal/os-perigos-do-glifosato/

Modern wheat is a “supercarbohydrate”. Today’s wheat is dangerous because of its “supercarbohydrate” effect that raises blood sugar levels, leading to insulin spikes that cause chronic inflammation. This is regardless of whether it is “whole wheat” or “refined wheat,” although refined wheat has the worst effect on blood sugar.

• The readily digested starch amylopectin A in wheat is more efficiently converted to blood sugar than than any other carbohydrate, including table sugar. Eating two slices of whole-wheat bread could raise your blood sugar levels more than eating two tablespoons of plain sugar! “Aside from some extra fiber, eating two slices of whole-wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda or eating a sugary candy bar,” Davis writes in your book Wheat Belly .
•  Wheat is acidic – The Wheat produces acidic byproducts. When your body is chronically acidic, it begins to pull calcium carbonate and calcium phosphates out of your bones to maintain a healthy pH. Your bones can eventually become demineralized, setting you up for osteoporosis and fractures. Plus, the acidic environment in your body encourages cancer growth.
•  Wheat contains a type of protein called lectin (also known as wheat germ agglutinin (WGA), which binds to our insulin receptors and gut lining and can cause inflammation in the gut and elsewhere. This can result in an immunogenic response that increases intestinal permeability, thus triggering systemic inflammation by the immune system leading to any number of autoimmune diseases including celiac, rheumatoid arthritis, irritable bowel syndrome and so on.
•  Wheat has an addictive quality. Gliadin is a component of gluten found abundantly in the endosperm of the wheat grain and acts as an appetite stimulant. When gliadin proteins are broken down, the peptides they form are capable of stimulating opioid receptors. Is wheat addictive? Absolutely, for many people wheat is something they can never do without and are often driven to eat more and more. Some of the most extensively studied food-based exorphins are gluten exorphins and gliadin gliadorphins – all of which are derived from wheat.

WHAT ABOUT WHOLE WHEAT?

New studies show that even whole wheat can contribute to serious health problems. It has been argued that products made from whole grains contain more fiber and supposedly lead to slower rises in blood sugar.

However, looking at the glycemic index value* of wheat, it is observed that the average GI of white bread is 72, the average GI of whole wheat bread is 71 and that of sucrose (table sugar) is 68. Based on this comparison, the effect of white bread and whole wheat bread is worse than that of table sugar.

 Note: The GI of brown rice is 55 and white rice is around 60

Overly enthusiastic wheat consumption is one of the main Wheat causes not only obesity and diabetes, but also other diseases. Wheat increases blood sugar levels, causes immunoreactive problems, inhibits the absorption of important minerals and aggravates our intestines. Replacing refined grain-based foods, such as cookies, white bread or processed breakfast cereals, with alternatives such as eggs, vegetables and cheese, is a healthier option.

Discover the book 101 low carb recipes with tips and recipes to help you lose weight