bread-83242_1280It comes in all shapes, sizes and colors! Tastes great, feels good in the mouth, can’t wait to get another bite! We rely on it most days for our staple, yet, do we know the history of it? where and how it is processed today? and what the effects are on our body, mind and emotions?

Dr. William Davis, who wrote the book Wheat Belly addresses this remarkably in this talk:

A few key points:

  1. The wheat today is not the wheat of our grandmothers.
  2. The new wheat comes with a list of health problems.
  3. Giving up all things wheat comes with unexpected health benefits, such as relief of digestive disorders, reversal of diabetes, migraine headaches and learning disabilities in children.

Check out the Wheat Belly Blog for more information and recipe ideas.

Now lets look at why we eat it

Just like drugs, if you would take wheat out of your diet, you would go through withdrawal symptoms.  Lets face it, it gives you a rush.  This rush will lead to cravings and even emotional upheaval if you don’t get a fix.  Sounds crazy? try it, take wheat out of your diet for a week or even a month, all wheat products, even the ones hidden in other processed foods.  But, be thorough and watch your compensations, as it’s tricky, you might substitute the wheat with extra sugar, and without even realizing it, you’ll be eating more sugar, fruit and chocolate to get the some sugar fix.

But, don’t let this worry you, it’s not your fault and there is a way out.

Here is a talk about addiction on the Low-Carb Experts by Jacqueline A. Eberstein, R.N. from the Controlled Carbohydrate Nutrition.

Check out the Live Weekly Free Health Radio Show hosted by Jimmy Moore for weekly pod-casts, featuring experts in the low-carb field for up to date research and information.

Here are a few key points:

  1. Gluten is a protein composed of gliadin and glutenin that create an immunogenic response which increases intestinal permeability, triggering systemic inflammation by the immune system, this can lead to any number of autoimmune diseases, for example celiac disease, rheumatoid arthritis, irritable bowel syndrome, all kinds of digestive complaints and skin conditions such as eczema and psoriasis. And this holds true for people who don’t have celiac disease.
  2. After eating gliadin, it degrades to a morphine-like compound, which triggers our appetite to eat more wheat.

What can you do?

  1. If you cannot give up wheat on your own, seek help from a health professional who can devise a protocol with supplements that may help with your cravings as you go through the initial phases of withdrawal.
  2. If you have a partner, do it together or with your family, the support will keep each other on track.
  3. Increase protein, fat and include more carbohydrates in the form of salads and vegetables.

What is the gain?

  1. Reduction in appetite and cravings.
  2. Fat loss especially from the abdominal area.
  3. Reduced blood sugar and insulin levels, especially if pre-diabetic or type 2 diabetic.
  4. More stability in emotions, less ups and downs.
  5. More clarity of thought.

Have you ever tried cutting out wheat? what did you experience? either positive or negative?

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One thought on “Our love of grain, where’s the gain?

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