What Is Wrong With Eating Wheat?

Dr. William Davis, MD and author of the best selling book, "Wheatbellies", asks why not eat it?  Isn't whole grain bread supposed to be healthy?  Yes, it is supposed to be healthy, but recent research is showing that it isn't the health food that it is made out to be.

Dr. Davis, a cardiologist, says that the flour substance that is available to us today is not the food that was used many years ago.  Today it has been genetically modified hundreds of times.  The result is a  product that is highly glycemic (a higher glycemic index than table sugar!) and not healthy.  The glycemic index of sugar is 59.  The glycemic index of wheat is 72.

Eating a lot of high glycemic, processed foods can lead to diabetes and high blood sugar problems.

In addition to blood sugar problems, high blood sugar can cause a 'glycation' process in your body through substances called Advanced Glycation End Products (or AGES).  These dangerous substances cause everything from wrinkles to problems with joints and organs.  In other words, AGES speed up the aging process.

Dr. Davis began to suspect that flour products were causing all kinds of problems with his patients.  By urging more than 2000 patients to remove flour  from their diets, he witnessed incredible results in his patients.

Autoimmune diseases disappeared, intestinal and digestive illnesses cleared up.  Acne went away.  Arthritis gone.  Lack of energy went away.  Weight went down.  Diabetes was better.  Elevated triglycerides came down.  Asthma improved.  Just by giving up flour!

What about organic whole flour?  Well, it is still made from genetically modified  seeds, so it still can have a negative effect on us.

If you think that it is easy to give up this common food, think again! It is not only in bread, but in pasta, crackers, processed foods, tortillas, cookies, cakes, pies, cookies,  cereals, texturized protein etc.

Yes, it is possible to find gluten-free foods, but as Dr. Davis points out, they are usually made with other high glycemic foods such as rice starch, tapioca starch, potato starch, etc.  While these substances are gluten free, they can cause some of the same problems.

Yes, it's difficult to give up these foods, but, fortunately, there are other options available.

There is a wonderful cookbook available that makes it possible to have baked goods that are gluten free. "The Joy of Gluten-Free, Sugar Free Baking" provides wonderful  recipes.  This recipe book uses flours made from ground nuts that provides a wonderful substitute for flour.  The recipes are delicious!

There are also a number of new recipe books on the market about the Paleo Diet, which features recipes that are mainly grain and gluten free.

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