More and more people adopt a gluten-free diet. In some of the cases, the reason to avoid the gluten is gluten allergies and celiac disease. More than 200 clinically confirmed correlations between gluten and health problems represent the modern wheat.
Today’s wheat is “chronic poison”
Wheat is one of the world’s most widely consumed cereals. Unlike our ancestors about 10,000 years ago, wheat is not a natural product anymore, but a genetically modified mixture of various cultivated forms nowadays. This genetic modification is not aimed at the health of the people, but primarily on the increase of crops level. Still about 50 years ago the gluten content of wheat was only 5 percent. Today the production of wheat had grown considerably, and the reason is not out daily bread, no. Today it is used massively in baked goods, sweets. And when it comes to these products the gluten it is not the only danger. The manufacturers also add a wide gamma of chemicals to prolong the life and the “freshness” of the product.
The health risk of this wheat is that our digestive system has not adapted in such a short period of time. The cardiologist and author of the book Wheat Belly by Dr. William Davis are not afraid to refer to modern wheat as “chronic poison”, which not only harms those affected by the celiac disease but affects us all.
Opponents of modern grain marketing as Davis make wheat responsible for the fatty degeneration of Western society and for the encompassing degenerative diseases like diabetes, intestinal diseases, heart diseases, skin diseases, arthritis, depression, and dementia, which can be attributed to wheat and gluten-conditional belly fat.
Wheat Belly – belly fat from wheat gluten
Everyone knows the term “beer belly” that this is more precisely a wheat belly, but many may be less aware. Whether wheat or beer belly, both are just belly fat which accumulates around the organs of the abdominal cavity (eg, liver, kidney).
In contrast to subcutaneous fat, belly fat produces similar endocrine hormones and sends pathogenic signals that cause inflammation in adipose tissue that promotes insulin resistance and manipulates satiety. The inflammatory signals sent from the stomach fat are the beginning of a vicious circle because they cause the body to produce more fat to prevent potential pathogens in the fat cells and keep them from penetrating the organs.
Do you have a “beer belly” or you suffer especially after eating wheat products under a bloated belly despite excluded celiac disease? The following five accompaniments create gluten intolerance near:
Skin complaints such as acne, rashes, and eczema
Anxiety, depression, lack of energy
Intestinal disorders, fungal infections
Premature aging (including dementia)
Is grain-free diet as a health transformation?
Given the epidemic of weight gain due to modern wheat in the industrialized nations and the many clinically confirmed health problems, Davis recommends a wheat-free diet as a transformative solution for a variety of nutrition-related diseases. So people who say goodbye to this cereal, not only lose excess weight but the digestive problems, diabetes, arthritis, depression could be cured by this diet.
As alternatives Davis recommends “real food” that have remained largely unaffected by agricultural interests, especially biologically produced fruits and vegetables, healthy fats (such as avocados, olives) and only occasionally quality meats.
What if we did not replace offending foods such as cereals containing gluten by better-tolerated cereal, but would completely abandon cereal? What happens then is not only an improvement in our health but a transformation of our health.
In particular, as a convinced vegetarian or vegan now one must not necessarily follow the Paleo diet ( a kind of Palaeolithic diet completely without grains, legumes, and dairy products). There are quite valuable, gluten-free cereals and pseudo-cereals such as rice, millet, quinoa, amaranth, buckwheat, and corn, which can enrich our diet, makes sense by their nutrient contribution. Health food stores and well-stocked supermarkets now carry even gluten-free flours and baking goods.
Traditionally baked sourdough bread from rye is usually better tolerated than other bread. Sprouted grain in turns has the advantage that the indigestible protein is converted using the enzymes formed by the germination process in easily digestible amino acids. The most famous bread from sprouted grain Sprouted bread is available in health food stores, which is baked at low temperatures (about 100 degrees) and has a low glycemic index. And of course, we can learn how to make it by ourselves.