It has been promoted as a healthy food, but it turns out wheat bread causes more harm than good. It’s constantly turning up on the list of foods that you should avoid.
For years we’ve been told to eat wheat bread as an alternative to white bread because white bread and refined grains in general are devoid of nutrients. But now many health professionals claim that bread and other sources of gluten grains are unnecessary and potentially harmful.
Here’s the problem. On the Glycemic Index (GI), which compares the blood sugar effects of carbohydrates, BOTH white and wheat bread increases blood glucose more than pure sugar. In fact, studies on carb restricted diets (which eliminate/reduce starches and sugar) suggest that individuals who are diabetic or need to lose weight should avoid all grains.
In his popular book “Wheat Belly”, Dr. William Davis discusses why he advises his cardiac patients to avoid wheat at all costs. Here are some of his reasons:
• Wheat is addictive. When the gluten in wheat is digested, it releases molecules known as exorphins, morphine-like compounds that produce mild euphoria. After digestion, a component of wheat actually attaches itself to narcotic receptors in your brain. About 1/3 of people who give up wheat will experience some withdrawal symptoms, including anxiety, moodiness, and insomnia.
• Wheat causes inflammation in the body. Dr. Davis has thousands of cases of patients whose cholesterol levels dropped back to normal after removing wheat from their diets. (High cholesterol is a symptom of inflammation).
• Two slices of whole wheat bread raises your blood sugar more than two tablespoons of table sugar and even faster than many candy bars.
Furthermore, a high wheat diet has been linked to obesity, digestive diseases, arthritis, dementia, heart disease, and lupus. It’s most commonly known for its link to Celiac Disease – which is an intense form of wheat sensitivity that damages the small intestine. The increase of people with this formerly difficult to diagnose disease has triggered a tremendous rise in the amount of gluten free products currently on the market.
I encourage you to conduct further research on this topic and to consider eliminating wheat from your diet. As a start, try removing it from your diet for 30 days and see how your body responds. To make the transition a little easier, you can switch grains. There are several non-wheat grains available, including millet, quinoa, buckwheat and amaranth. They’re easy to cook, taste good, and they don’t have the gluten and other wheat proteins that trigger weight gain, inflammation, and insulin resistance.
Do you think you can benefit from removing wheat from your diet? Please leave a comment.
Until next time…
Peace, Love & Fitness!