I’m hoping by now most of us are aware of the dangers associated with wheat and gluten. But there are still some unknowns and confusion so lets clear the air!
Wheat is bad. Gluten is bad. Stop eating it.
Satisfied? Yeah I didn’t think so. Lets elaborate:
First off wheat is highly processed and far from its natural state by the time it’s made into food. If you ask any Baker that’s been in business over 15 years they will tell you they NEVER used to use Gluten in their bakery. But because of how wonderful it is (to farmers, manufactures, and bakers) it’s used in high quantities now-a-days. The discovery of Gluten is old (older than you, and your mom, and her mom, and even her mom). But the use of gluten in our grains has become hugely popular in the last 15 years.
Wheat raises blood sugar levels, causes immunoreactive problems, inhibits the absorption of important minerals and aggravates our intestines. And much of this may stem from the fact that wheat simply ain’t what it used to be. Let’s elaborate a little more…
Hybridized and Genetically Modified Wheat
Today’s wheat is a far cry from what it was 50 years ago. Back in the 1950s, scientists began cross-breeding wheat to make it hardier, shorter, and better-growing. This work, which was the basis for the Green Revolution — and one that won U.S. plant scientist Norman Borlaug the Nobel Prize — introduced some compounds to wheat that aren’t entirely human friendly. Genetically altering wheat was a high priority task from Monsanto to market their “Round-up Ready Wheat.” As they did with Corn and Soy, altering the DNA of wheat meant farmers and manufacturers were able to produce more, longer lasting products. Which is great for them, but not so great for us.
As cardiologist Dr. William Davis noted in his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, today’s hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing. But as Davis also points out, today’s hybridized wheat contains novel proteins that aren’t typically found in either the parent or the plant, some of which are difficult for us to properly digest. Consequently, scientists now suspect that the gluten and other compounds found in today’s modern wheat is what’s responsible for the rising prevalence of Celiac disease, “gluten sensitivity,” and other problems.
It’s vastly more complicated than this but let’s illustrate: Everything we eat gets digested. Some foods begin digestion in the mouth (simple carbs) others take longer in various different parts of the digestion process (stomach, small and large intestines). Everything is broken down into tiny little particles. Think of a grain of salt. The gluten, however, cannot be digestested into tiny particles because your digestive system may not be able to break it down. It’s stubborn. So instead of being digested into a grain of salt, it’s left in a much larger size. Think of a golf ball. This golf ball sized gluten particle makes its way through digestion and “leaks” out of the gut because of damaged intestinal wall into the blood stream. This causes inflammation and stress on the the cells and liver Your body, as amazing as it is, recognizes this issue and begins attacking itself.
In order to “cure” yourself of gluten sensitivities, IBS, leaky gut, or whatever else wheat and gluten has done to your body you need to completely eliminate wheat from your diet for at least 2 weeks. It’s really much easier now-a-days with all the gluten free products. But just like everything else you MUST read the labels and know what you’re eating. Just because it says gluten-free does NOT mean it’s healthy!
For more information on eating gluten free visit: https://store.maximizedliving.com/scripts/prodView.asp?idproduct=140
Thanks for reading!
Comments, questions, concerns are always welcome