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 Blog 
Saturday, September 05 2015

Well, it's not what it used to be that's for sure! The wheat we eat today is not the same as our grandparents used to bake their bread, now we have a scientifically engineered food product developed over the last 50 years, which coincidentally parallels the history of chronic disease, depression and obesity promoting weight gain, pre-diabetes, diabetes type II and so many more 'dis-ease' symptoms.


Wheat today (whether white or whole wheat) contains (1) a 'super starch' called amylopectin A that is 'super fattening' and will raise your blood sugar more than two tablespoons of sugar and hence encourage your body to store "belly fat"; (2) a 'super gluten' that is inflammatory throughout the body.  

Striking new research* shows that adverse immune reactions to gluten may result from problems in very different parts of the immune system, which in short means that you can be gluten sensitive without have Coeliac disease (an autoimmune disease; and (3) 'super alkaloid peptides' which are very addictive and makes you crave and therefore eat more.  People with anxiety disorders react much more commonly than the general population to alkaloids and such a food reaction can play out over 1-3 days where the person experiences and initial 'high' followed by withdrawal like sensations.  

So is the answer to head for the 'Free From' isle and buy 'Gluten Free'?  Ideally not!!  It may be gluten free but it is still high glycaemic and processed as it mostly contains rice or potato starch and often more sugar.  There are many 'alternative' available breads and pastas easily available made from vegetables, buckwheat, flax, quinoa, coconut, almond etc. and a wonderfully company called Artisan do a fantastic mail order - see www.artisanbread-abo.com. Additionally, your natural carbohydrates which have a minimum affect on  blood sugar are vegetables, fruits and beans.  
 
Research link 
http://www.ncbi.nlm.nih.gov/pubmed/21392369
Divergence of gut permeability & mucosal immune gene expression in two gluten-associated conditions: Coeliac Disease & Gluten Sensitivity
 
Posted by: AT 04:10 am   |  Permalink   |  Email
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Gail Lummis

Paleokatouna, Lefkada, Greece

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