Dangers of whole wheat

#Healthwednesday

Hello family,

I have observed lately that wheat has become a staple food in most Nigerian homes and some people even believe that it is a good food source when trying to lose weight or stay healthy, hence the reason for this post.

I will be taking us through some of the dangers associated with eating whole wheat in whatever form;

4 POTENTIAL PROBLEMS WITH WHOLE WHEAT

New studies show that even whole wheat may contribute to some health problems.

1. WHEAT IS LOADED WITH GLUTEN
   Gluten is the main protein found in wheat and a few other grains like rye, spelt and barley.
   Its name is derived from its glue-like (glu-ten) properties.
   This protein gives dough its elastic properties and makes it pliable. If you’ve ever handled wet dough, then you will know what I’m talking about.

The problem with modern wheat is that many people are unable to properly digest the gluten in it.
The immune system “sees” the gluten proteins in the digestive tract, thinks they’re foreign invaders and mounts an attack, not just against the gluten, but also the digestive wall itself.

This is the hallmark of CELIAC DISEASE, a serious disease which may affect up to 1% of the population.
However, there is evidence that a much larger percentage of people may be “sensitive” to gluten. They don’t have full-blown celiac disease, but they do have symptoms when they ingest gluten.

There are studies in people who don’t have celiac disease showing that gluten can damage the intestinal lining and cause symptoms like pain, anaemia, bloating, stool inconsistency, tiredness, among others.
Of course, it’s important to point out that not all people are sensitive to wheat. Some people appear to tolerate it just fine

BOTTOM LINE: There is mounting evidence that a significant percentage of the population may be “sensitive” to gluten. Gluten sensitivity can cause various adverse effects, including drastically raising small, dense LDL Cholesterol.

1. WHEAT SPIKES BLOOD SUGAR
   Products made from whole grains that contain more fibre are supposed to lead to slower rises in blood sugar.
   The problem is that whole grains aren’t always what they’re supposed to be. Often, they have been pulverized into very fine flour, which also gets digested quickly, leading to rapid spikes in blood sugar.

The glycemic index is a marker of how quickly foods elevate blood sugar levels. The average whole wheat Bread has a glycemic index of 71, the same as white bread.
Eating a diet that includes a lot of high GI foods is associated with obesity, diabetes, cardiovascular disease and even cancer.

Elevated blood sugars also cause complications when the glucose reacts with proteins in the body. This is called glycation and is one of the components of aging.

BOTTOM LINE: Most whole grain products have actually been pulverized into very fine flour, which tends to raise blood sugars rapidly and can cause all sorts of problems down the line.

1. WHEAT CONTAINS SUBSTANCES THAT “STEAL” NUTRIENTS FROM THE BODY

Wheat isn’t very nutritious compared to other real foods like animals and vegetables.

It also happens to contain substances that “steal” nutrients from other foods.

•A substance in wheat called phytic acid can bind minerals like calcium, zinc, iron and magnesium and prevent them from being absorbed. Whole wheat contains even more phytic acid than refined wheat.

•Wheat doesn’t contain all the essential amino acids in the right ratios and is therefore not a very good source of protein for humans.

•In gluten sensitive individuals, the digestive lining can become damaged, reducing the absorption of all nutrients.

BOTTOM LINE: Wheat contains a substance called phytic acid, which can reduce absorption of important minerals. It may also cause people to burn through their Vitamin D stores faster, contributing to deficiency.

1. WHEAT CONSUMPTION IS ASSOCIATED WITH SEVERAL BRAIN DISEASES.
   Studies show that wheat consumption is associated with serious disorders of the brain.

There are a handful of disorders that have been shown to travel with celiac disease and gluten sensitivity.

Of course, I’m not suggesting that wheat or gluten causes these disorders, only that some evidence suggests that gluten may be contributing factors in some patients.

This definitely needs to be studied more thoroughly, but given that there’s no actual benefit to eating wheat, then I personally prefer to be on the safe side and avoid it.

BOTTOM LINE: Being sensitive to gluten is associated with many disorders of the brain, such as schizophrenia, cerebellar ataxia, autism and epilepsy. I know food is fun but please eat to live