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.
Consequently, some scientists now suspect that the gluten and other compounds found in today's modern wheat is what's responsible for the rising prevalence of coeliac disease, "gluten sensitivity," and other problems.
Reasons to stop eating wheat:
1. High Glycaemic Index
Wheat raises blood sugar. As Davis notes, the Glycaemic index of wheat is very high (equal to that of white bread). It contains amylopectin A, which is more efficiently converted to blood sugar than just about any other carbohydrate, including table sugar.
Consequently, two slices of whole wheat bread increases blood sugar levels higher than a single candy bar. Overdoing the wheat, says Davis, can result in "deep visceral fat."
2. Phytic Acid
A compound which cannot be digested by humans, and worse, it binds to metal ions like calcium, magnesium, zinc, and iron. In turn, these minerals cannot be properly absorbed after eating.
Consequently, any minerals that might be provided by consuming grain-based foods are not well metabolized. So phytates, combined with gluten, make it difficult for the body to absorb nutrients — which can lead to anaemia and osteoporosis.
3. The Fibre Myth
A common argument in favour of continuing to eat whole grains is that they provide necessary fiber. This is actually a bit of a myth. As nutrition expert Mark Sisson has noted, "Apart from maintaining social conventions in certain situations and obtaining cheap sugar calories, there is absolutely no reason to eat grains."
And indeed, we can get adequate amounts of insoluble fibre simply by eating plenty of fruits and vegetables.
4. Bagel Face
Skin is your largest organ and a major part of your immune system. Unfortunately, it is not immune to wheat's wicked health effects. According to Dr. Davis, also author of the new Wheat Belly 30-Minute (or Less!) Cookbook, wheat exerts age-advancing skin effects, including wrinkles and lost elasticity, due to the formation of advanced glycation end products, nasty muck that accumulates and ages us as it elevates our blood sugar. Wheat's been shown to advance ageing and cause wrinkles, but it's also linked to other skin problems, including herpes-like skin inflammation, acne, oral ulcers, psoriasis, and erythema nodosum, shiny red, hot, painful lesions that usually appear on the shins.
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Culled from- rodalenews.com and news.discovery.com
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