SHOULD I STILL EAT WHEAT?

EFFECTS OF EATING WHEAT TO YOUR HEALTH

New studies show that even whole wheat may contribute to serious health problems.
Here are 6 ways wheat can destroy your health.

1. Wheat is Loaded With Gluten

Gluten is the main protein found in wheat and a few other grains like rye, spelt and barley.
Its name is derived from its glue-like (glu-ten) properties.
This protein gives dough its elastic properties and makes it pliable. If you’ve ever handled wet dough in your life, then you will know what I’m talking about.
The problem with modern wheat is that many people are unable to properly digest the gluten in it.
The immune system “sees” the gluten proteins in the digestive tract, thinks they’re foreign invaders and mounts an attack… not just against the gluten, but also the digestive wall itself.
This is the hallmark of celiac disease, a serious disease which may affect up to 1% of the population (1, 2).
However, there is evidence that a much larger percentage of people may be “sensitive” to gluten. They don’t have full-blown celiac disease, but they do have symptoms when they ingest gluten (3, 4, 5).
There are studies in people who don’t have celiac disease showing that gluten can damage the intestinal lining and cause symptoms like pain, anemia, bloating, stool inconsistency, tiredness, among others (6, 7, 8, 9).
There is also evidence that gluten can make the lining of the intestine more permeable, potentially allowing partially digested substances to “leak” from the digestive tract into the bloodstream (10).
Of course, it’s important to point out that not all people are sensitive to wheat. Some people appear to tolerate it just fine.
The best way to know if you’re sensitive to wheat and gluten is to eliminate it for 30 days, then reintroduce it and see if you notice any symptoms.

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2. Wheat Spikes Blood Sugar Rapidly

Refined grain products like white bread get digested quickly, which leads to large spikes in blood sugar.
The large spikes are followed by rapid drops which tend to stimulate hunger and call for another high-carb meal.
This phenomenon is commonly known as the “blood sugar roller coaster.”
However, products made from whole grains that contain more fiber are supposed to lead to slower rises in blood sugar.
The problem is that whole grains aren’t always what they’re supposed to be. Often, they have been pulverized into very fine flour, which also gets digested quickly, leading to rapid spikes in blood sugar.
The glycemic index is a marker of how quickly foods elevate blood sugar levels. The average whole wheat bread has a glycemic index of 71, the same as white bread.
Eating a diet that includes a lot of high GI foods is associated with obesity, diabetes, cardiovascular disease and even cancer.
Elevated blood sugars also cause complications when the glucose reacts with proteins in the body. This is called glycation and is one of the components of aging.

Bottom Line: Most whole grain products have actually been pulverized into very fine flour, which tends to raise blood sugars rapidly and can cause all sorts of problems down the line.

3. Wheat Contains Substances That “Steal” Nutrients From The Body

Calorie for calorie, wheat isn’t very nutritious compared to other real foods like animals and vegetables.
It also happens to contain substances that “steal” nutrients from other foods.

• A substance in wheat called phytic acid can bind minerals like calcium, zinc, iron and magnesium and prevent them from being absorbed. Whole wheat contains even more phytic acid than refined wheat.
• Wheat doesn’t contain all the essential amino acids in the right ratios and is therefore not a very good source of protein for humans.
• In gluten sensitive individuals, the digestive lining can become damaged, reducing the absorption of all nutrients.
• One study shows that wheat fiber can make people burn through their Vitamin D stores 30% faster, increasing the risk of deficiency.