Is wheat that bad?

[Cinnamon]

SOL I know you eliminated all wheat-based products from your diet several years ago. Could you provide some details when time permits why you did so?

[SOL]

Very old baking books illustrate that wheat was used sparingly. One was the cost. In the old days it was quite expensive, but the other reason which most did not know is that wheat overall is not a grain that should be consumed in large volumes

https://youtu.be/Nj6q1VZ45xg

Today's wheat is basically a genetically modified version of the old wheat and the amount of pesticides they use to produce wheat is unreal.

Over the past ten years, studies have highlighted a direct correlation between the development of CD that results from an autoimmune response that is triggered by the binding of gluten peptides to T Cells of the immune system.

Other allergic responses to wheat proteins have also been linked with atopic dermatitis, urticaria, and anaphylaxis – all of which can have negative consequences if left untreated.

These allergic responses have most notably been linked to gluten proteins and what has prompted the phenomenon of ‘Gluten Free Foods’. Although gluten intolerance can vary, many of us experience sensitivities to modern wheat and gluten that can cause inflammation and raise glucose blood levels – which can have an adverse effect on our gut.

It is estimated 5% of the protein found in hybridized wheat are new proteins that were not found in either of the original wheat plants and are part of the problem that has led to increased system inflammation and intolerance to gluten.

Dr. William Davis explains, “Products made from modern wheat contain forms of gliadin protein

How Do I Know If I Have An Intolerance To Gluten Or Wheat?
Simple. Just cut it out of your diet for three to four weeks and make note of any changes that you feel in your body, and after which reintroduce it. If you notice changes or feel significantly worse after reintroducing gluten, it might be time to head to the doctors and ask for the following tests:

IgA anti-gliadin antibodies (these are found in about 80% of people with celiac disease)
IgG anti-gliadin antibodies
IgA anti-endomysial antibodies
Tissue Transglutaminase antibodies
Total IgA antibodies
Genetic testing (HLA DQ2 and HLA DQ8)
An intestinal biopsy
Cutting out the wheat from your diet doesn’t mean you’ll miss out - there are so many recipes full of healthy and delicious ingredients that negate the need for wheat and will have you saying ‘what wheat’

https://www.foodmatters.com/article/the ... dern-wheat

The plant scientist, Norman Borlaug, created this new strain of wheat known as ‘Mexican Dwarf Wheat’. Presently, 87% of the wheat grown in India is a variation of this wheat.

“Modern wheat was created through repetitive hybridizations, mating wheat with non-wheat grasses to introduce new genes and through mutagenesis, the use of high-dose x-rays, gamma rays, and chemicals to induce mutation.” – William Davis (Wheat Belly Total Health)

The modern wheat contains a super starch called ‘Amylopectin A’. It makes the glycemic index of wheat higher than sugar.

Glycemic Index (GI) is a scale to measure how rapidly any food will increase your blood glucose levels within 2 hours of eating it. High GI foods can increase blood glucose levels very quickly. – Not Good

Glycemic Index –

Table Sugar – 65
Wheat – 72
This means that 2 slices of whole wheat bread will raise your blood glucose levels by more than 6 tablespoons of sugar.

This surge in blood glucose causes a rapid increase in insulin levels. Insulin is a powerful fat-storing hormone. The high levels of insulin will transport and store excess glucose into the fat cells. This is known as the glucose-insulin cycle.

If you eat wheat every day, you will keep this glucose-insulin cycle going.

Over time, this can lead to a significant increase in body fat, especially belly fat in males and hip and thigh fat in females.

Wheat makes you hungry
As discussed above, wheat causes a sharp rise in blood sugar levels. To clean up the excess blood sugar, the body releases a large flux of insulin. The high insulin level does not just take the extra sugar but a whole lot more.

Within 90 – 120 minutes of eating, you will experience a sharp drop in blood sugar. This low blood sugar signals the body that it is low on energy and needs to replenish the lost sugar.

To increase your blood sugar, you will start craving high carb food.

Thus, within just 2-3 hours of eating wheat, you will start feeling hungry again and start looking for some snacks.

Wheat causes overeating
You start eating when you feel hungry and you stop eating when you feel full. Nothing complicated about that. But how do you know that you are full?

The answer is ‘Leptin’ hormone – also known as the satiety hormone.

When we have eaten sufficient calories, our body releases the ‘leptin’ hormone. This hormone signals the brain to stop eating as the body has got enough calories.

The wheat tricks your body into eating a lot more calories by blocking this satiety hormone from signalling the brain to stop eating.

A wheat protein called ‘lectin’ binds with this hormone thus hindering its signal pathway. Thus, it becomes very easy to overeat as the body does not give the signal to stop.
https://strengthandgain.com/side-effects-of-wheat/

Wheat can worsen your thyroid problem
Anyone suffering from hypothyroid knows what struggle and frustration it is to lose weight. Even with a dedicated workout and diet, you see little to no results.

On top of that, the doctor suggests you lose some weight to keep your thyroid problem under control. It’s like adding insult to the injury.
But you are not alone, 4.2 crore Indians are suffering from it. In 90% of cases, it’s an autoimmune disease. It means that your immune cells are attacking your own thyroid gland.

The thyroid hormone has a very similar structure to the gluten present in wheat. When you eat wheat, gluten can enter your bloodstream. Your immune cells detect these harmful foreign objects and attack them. As your thyroid hormone has a similar structure as gluten, it suffers the wrath of this immune attack.

There is a powerful association between hypothyroidism and celiac disease. People suffering from hypothyroidism are more vulnerable to celiac disease, and people who have celiac disease have an increased chance of getting hypothyroidis

m.

https://strengthandgain.com/side-effects-of-wheat/

I always experiment and after eliminating all wheat products in 2013, in less than 4 weeks I felt immensely better and could eat a lot more without gaining weight. When I feel the urge for bread which is not often I will use Buck wheat flour to make pancakes or ACORN flower for baking

[hooligan]

my sources say that a crucial missing piece to health is that bacteria and viruses eat. and through what you eat, you can feed or starve them.

wheat and eggs feed the particular rampant bugs that cause a gamut of chronic health issues today.

esp the herpetic virus family (mono, lyme, eppstien barr), and strep. which cause chronic fatigue shingles lyme etc etc etc fibromyalgia

my sources say the herpetic viruses originally escaped from a lab and were raised on eggs, and that theyre so prevalant in society that we all have some amount of them.

some people tolerate wheat and eggs better than others, and those people have a much lower viral load etc.

we can probably invent wheat that doesnt feed them through hybridization ( not GMO ) but there is no effort or understanding yet.

[Cinnamon]

Thank you SOL and Hooligan for the information. Good food for thought