In today's final post on wheat, I will discuss discuss about the brain, additional various anti-bodies tests and alternative ways to replace eating wheat or gluten based foods. By the end of this entire post, you will decide if wheat is an ideal addition to your diet, or is it safe for human consumption.
I just met a new friend who is from nutrition medicine background in Sydney. It was nice to bump into a nutritionist not from the mainstream. Most diet and nutrition topics discussed, we had mutual agreement. She spent a lot of time reading medical and nutrition journals, similar to what I do during my free time, and she too, is a Malaysian.
From a random stroll along shopping malls or along the busy streets of Sydney city, I have to admit that it is no longer easy to find one who is in shape and without pot belly, it should I say wheat belly. Even though there are far more restaurants and products selling gluten free foods and meals, but it is obvious that the staple meals in this country, is loaded with sugars and wheat. In fact, most industrialized nations can't seem to stay away from wheat and sugars addiction. When you combined both sugars and wheat, the addiction is amplified and further destroy your hormones and metabolism.
In Australia, it is common that the 'side dish' simply contains so called whole wheat bread. It is very common for any meal which you ordered, doesn't matter in fancy restaurants or cafes, it always come with a piece of bread. Even without the absence of visible wheat based foods, most people here is not aware of hidden wheat as one of the ingredients in foods such as soy sauce, dressings and even sushi wraps.
Couple days back, someone I know asked me if coffee accelerate aging worst then wheat. Well, in a way, from various journals published, wheat triumphed the most consumed beverage in the world. As sugar (fructose) causes AGE ( advanced glycation end products) about 6-7 times more then glucose, it is being assumed that wheat destroys blood sugar and cells aging even far worst. These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.
Diabetic patients tend to look older then their actual age, and some of these people do not age well, and poor blood sugar regulation from wheat consumption will further increase production of AGEs. We have more people suffer from diabetes then ever before, and the consumption of wheat based foods is almost every corner where foods are made and sold.
We have been told that whole wheat is healthy and endorsed by USDA to eat 6-7 meals of grains ( including wheat) daily. What people doesn't know, is wheat contain a specific compound called Amylopectin-A, and it is virtually not found in any carbohydrates based foods. This compound will spike blood sugar even higher then table sugars, causing further insulin and leptin dsyregulation. One way to find out, do a glucometer test after 45 mins of eating couple slices of whole wheat bread, you will be surprised.
It's simple math, the more wheat based foods you eat, the more blood sugar dsyregulation, the further your body age biologically. High body fat, wrinkles, skin problems, joints pain, cravings, you name it. Most people tend to blame old age for these physical manifestations. "I'm getting older" or "It's normal we as reach 40's or 50's".
Put cellular aging aside. When one consume wheat based foods, your pancreas will pump more insulin, and over time, the sensitivity of your cells responding to these vital hormones become less sensitive, and on the verge of developing insulin resistance and thus, diabetes. Wheat, most grains, sugars, refined carbs are the primary cause of diabetes and insulin resistance. And of course, chronic stress and poor sleep wake cycles further dampen the blood sugar regulation, apart from high levels of inflammation. Combination of these factors, will provide you the recipe to destroy your pancreas and hormones, and Diabetes Type 2 is inevitable.
As some people who might think that wheat or gluten is safe to consume even though they are not officially 'gluten intolerant' or 'gluten sensitive', there are more then 100 published studies which showed that this food can cause inflammation in the digestive system and other areas in the body too. Apart from poking holes in the gut, u single handedly damage your digestive system and set up a condition called autoimmune disease. Unless, you are on some sort of mission to achieve an all out wheat loaded diet, or your parents force you to eat breads, pasta and sandwiches all the time.
In the last 50-60 years ago, excessive hybridization of wheat resulted in hundreds if not thousands of new gluten molecules. No longer the bread Jesus ate, we are eating so called staple food which is linked to more then 300 health symptoms, and most conventional health and diet professionals have no clue whatsoever about this devastating dilemma. From eating butter and animal based foods to huge change of eating grains based foods, we have shifted so far away from ancestral way of eating. From saturated fats and cholesterol foods to refined carbs and sugars, we are doing this to ourselves, no thanks to the ones who endorsed the 'heart-healthy foods' products.
Is that all? Another reason to stay away from wheat is the anti-nutrients which are naturally occurring in the wheat plant. One of these anti-nutrients is called phytates, which blocks the absorption in your body of certain vital minerals like zinc, iron, manganese and calcium. If you consume wheat often, this could be harmful to your body in terms of malnutrition. Imagine the western diet consist of cereals, sandwich and pasta from morning till evening meals. Of course, I did mentioned in previous post about lectins as the other problems for human consumption and also anti-nutrients.
Finally, a compound called ATI (amylase trypsin inhibitor), seemed to be another addition to a long list of problems with wheat. Supposely a defense mechanism of the plant to fend off insects and other predators, just like lectins, ATI is pro-inflammatory and causes intestinal inflammation and attack the gut. The cereals and breads you eat every single meal, trigger cytokines in cells which further damage the gut, in addition to what gliadin and lectins had done to the digestive systems. This enzyme actually inhibit pancreatic enzymatic release, as it shuts down a person pancreas and prevent them from being able to digest. Just think of this for a moment. Mother nature created a seed and a legume, in this case wheat, to preserve the species and don't really want them to be eaten and digested. It makes sense why these plants contain chemicals which prevent humans from properly break it down.
Remember, most people relate gluten only for celiac patients. Overwhelming studies were published over and over again, hundreds of them available for health and nutrition professionals to read and understand what is happening, to further help their patients. NCGS (non-celiac gluten sensitivity) is far more prevalent amongst population then celiac autoimmunity, and more doctors and health related professionals including dietitians and nutritionists and even personal trainers, need to know the impact of wheat and grains which contain anti-nutrients and gluten.
In my own opinion, I still think that there are other compounds which is still undiscovered by scientists and pHD researchers on the current genetically altered wheat. I think we have a solid case here to oppose against eating wheat based foods and other similar gluten containing grains. A food which is not fit for human consumption, especially long term ingestion of these harmful compounds. But again, wheat or gluten may affect one person more then the other, as different individuals have different sensitivity towards this food. I guess the gluteomorphine is getting deep down into most people's addiction on eating wheat. Some may quit cold turkey, some may have to go through withdrawal symptoms such as fever, irritability, cravings, etc. Going gluten-free for the first 2 weeks would be a very good start for most beginners, listen to your body, and if you notice huge improvements about how you feel and losing weight, it's all up to you to decide how much you want it for yourself, in this case, it's your own health, physical outlook and how great you can feel.
Remember, most people relate gluten only for celiac patients. Overwhelming studies were published over and over again, hundreds of them available for health and nutrition professionals to read and understand what is happening, to further help their patients. NCGS (non-celiac gluten sensitivity) is far more prevalent amongst population then celiac autoimmunity, and more doctors and health related professionals including dietitians and nutritionists and even personal trainers, need to know the impact of wheat and grains which contain anti-nutrients and gluten.
In my own opinion, I still think that there are other compounds which is still undiscovered by scientists and pHD researchers on the current genetically altered wheat. I think we have a solid case here to oppose against eating wheat based foods and other similar gluten containing grains. A food which is not fit for human consumption, especially long term ingestion of these harmful compounds. But again, wheat or gluten may affect one person more then the other, as different individuals have different sensitivity towards this food. I guess the gluteomorphine is getting deep down into most people's addiction on eating wheat. Some may quit cold turkey, some may have to go through withdrawal symptoms such as fever, irritability, cravings, etc. Going gluten-free for the first 2 weeks would be a very good start for most beginners, listen to your body, and if you notice huge improvements about how you feel and losing weight, it's all up to you to decide how much you want it for yourself, in this case, it's your own health, physical outlook and how great you can feel.
Journals: ATI (amylase trypsin inhibitors) in wheat
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3526354/
http://www.ncbi.nlm.nih.gov/pubmed/23623873
http://www.ncbi.nlm.nih.gov/pubmed/23209313
http://blogs.scientificamerican.com/guest-blog/2013/03/04/gluten-sensitivity-what-does-it-really-mean/
http://jem.rupress.org/content/209/13/2395.full
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047/
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