I’ve always been a proponent of whole wheat as it has historically been considered a healthy food. However, the more I learn about the wheat being produced today the less I want it in my diet.
The wheat today is not the same wheat our grandparents or even parents ate. Over the years wheat has been genetically modified in order for farmers to produce more crop.
Wheat now contains a protein called gliatin. Gliatin affects the part of our brain responsible for appetite and hunger. So eating wheat can actually increase our appetite and cause us to eat more. This in turn can lead to unwanted weight gain.
The wheat we have available today has a much higher glycemic index than it used to. Which means that it greatly elevates our blood sugar and thus spikes our insulin levels. By consistently spiking our insulin levels we are more susceptible to the following:
- Heart Disease
- Diabetes
- Fatigue
- Acne
- Arthritis
- Irritable Bowel Syndrome
- Dementia
- Inflammation and Visceral Belly Fat
Wheat is a staple in many Western meals, so getting rid of completely can seem daunting. By slowly eliminating it from our diets and opting for better choices, I believe we’ll see impressive results.
Stay tuned for my wheat-free recipes coming soon!
