When it comes to wheat, there are many things that should be clarified. This ingredient is all-present in many modern diets, and food grains still constitute the largest section of the food pyramid, wheat being the most favorite cereal doubtless.
Yet what effect this has on our bodies dependent on the wheat even the integral one as basic food from our diet? According to cardiologist William Davis, the author of famous books “Wheat Belly”, wheat is “chronic poison”. If you read this article after you have eaten wheat all day, it is quite possible you are “addicted to bread”.
The following are some reasons why wheat in full is not nearly so healthy as it is praised and can actually be dangerous.
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Myth: refined Flour us bad, wholemeal flour is good
Although refined flour is really nothing more than carbohydrate milled and emptied of nutrients as whole wheat isn’t really much better. Although it contains some important nutrients, wheat seeds are often crossed with industrial chemicals and pesticides sprayed in abundance. Mature wheat is often sprayed with pesticides again, then dried at high temperatures so that the proteins are grievously misrepresented its nutritional value and is largely destroyed. Flour that results from this process is nowhere near similar to that from which our ancestors enjoyed and decided that wheat is good for us.
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Myth: If you don’t have celiac disease, you should not have problems with wheat.
Many people are told that if you are not part of that percentage of the population who suffer from celiac disease (gluten intolerance), should not have problems with wheat from the diet. Unfortunately, this is very far from the truth. Although individuals with celiac disease face the majority of the dangers coming from the wheat and other grains that contain gluten, gluten can result in severe inflammation and damage the small intestine resulting in a nutritional deficiency, the rest of the population is not immune.
It is estimated that around 30% of the Earth’s population has a sensitivity to gluten, in varying degrees. Because medical tests/analyses for gluten sensitivity are often not reliable, this tenderness can be hard to diagnose. It is often confused with a digestive disorder such as irritable bowel syndrome (SCI) or chronic fatigue. Overall this, wheat was linked with widespread systemic inflammation, as well as with neurotoxic properties. Gliadin in wheat (gluten is the protein part of) was associated with worsening of neurological and behavioral disorders, including bipolar and ADHD.
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Myth: If you want to lose weight, you can eat whole-wheat
Waists, in modern countries in the expansion of growing rates of heart disease, were long attributed to the consumption of saturated fats-until recently. In fact, it has been found that eating wheat may raise blood sugar levels as large as in the case of sugar. Wheat contains a complex carbohydrate known as amylopectin A. Because of this carbohydrate digests rapidly, when it is consumed it determines a sharp increase in blood sugar. This leads to many of the same effects of sugar consumption, including insulin resistance, type II diabetes, increase in weight and abdominal fat, without mentioning a number of increase the risk of chronic diseases.
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Truth: wheat gives addiction.
The gliadin part from the gluten protein has strong addictive properties, simulating the effects of opiates on the cerebral receptors. This creates the craving for more and more gluten wheat cereal, making available to corporations because they supply clients repeatedly just by the mere inclusion of wheat in their products.
The gliadin in wheat also feeds the obesity epidemic because people continue to come back for more and more wheat, and the dangerous effects of wheat continue to multiply and potentiate each other.
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Myth: gluten-free Bread is always a healthy alternative to wheat bread.
Once the dangers of wheat are becoming increasingly popular, gluten-free food market take off. However, it is important to remember that a processed food is a processed food, even if it is gluten-free. Many of the bread, biscuits, crackers and other cereal products contain corn starch from tapioca, rice, and/or potatoes. These foods elevate sugar levels suddenly to a level even higher than that of the amylopectins found in wheat. This is why foods that contain these Amidon’s, even if they are gluten-free, It’s not a healthy alternative.
If you love bread too much to quit it-you don’t have to do it. Just avoid processed and packaged varieties, and make your own loaves of delicious and gluten-free. For starters, try this recipe:
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Delicious gluten-free bread ingredients:
- 1 ½ cups almond flour
- ¾ Cup tapiocao powder
- 1 Cup of flax seeds grinded
- 1/2 teaspoon fine Himalayan salt
- ½ teaspoon baking soda
- 1 teaspoon of raw honey
- 1 teaspoon of baking soda
- 1 teaspoon of Apple Cider Vinegar
- ½ teaspoon of organic coconut oil for anointing the baking sheet.
- 250 ml water
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Instructions:
1.Preheat oven to 175 degrees Celsius.
2. Mix the almond flour, tapioca powder, 1/4 from flax seed grinded and baking soda in a bowl.
3. In a separate bowl, the rest of the flax seed (after it was prior soaked in 250 ml water) plus the honey and Apple Cider vinegar.
4. Add the dry ingredients to the wet and mix well.
5. Spread the hull in a pan greased with organic coconut oil.
6. Bake for about 30 minutes, until a straw test passes. Cool down the bread before serving.
Good appetite!
