7
Reasons To Stop Eating Bread
June 27, 2014 | By
WakingTimes
Bread is almost sacred
in many cultures and society, but processed breads today are not what
they were forty years ago. More than 70 percent of people who
eliminate bread cold turkey experience an immediate weight loss
within the first two weeks. It is wrongly placed at the bottom of our
food pyramid, which is taught to children in schools from a very
young age. Some of these children grow up to be registered dieticians
and promote the same nonsense. Processed grains in breads are
unnecessary and even harmful to most metabolic types. Here’s why.
1) Whole Grain Bread
Can Spike Blood Sugar Levels More Than A Snickers Bar
Whole grain bread does
not actually have whole grains in it. Flour is formed in a process
where grains are broken down into a powder form like flour. Since it
is in a powder form, the body can rapidly digest the bread and let it
enter the bloodstream as glucose. This raises the fat-producing
hormone known as insulin. Whole grain bread even has a higher G.I
(Glycemic Index) score than most candy bars such as snickers.
The starches in bread
get broken down quickly in the digestive tract and enter the
bloodstream as glucose. This causes a rapid spike in blood sugar and
insulin levels eventually increasing appetite. This causes a
perpetual cycle of eating, getting hungry then eating again.
Elevated blood sugars
can also cause glycation at the cellular level when the blood sugars
react with proteins in the body. This is one of the components of
aging.
This is the downside of
an the high carbohydrate diet that many misinformed authorities try
to peddle us.
2) Bread Contains a
Lot of Gluten
Wheat contains a large
amount of a protein called gluten.
This protein has
glue-like properties (hence the name gluten) responsible for dough’s
viscoelastic properties.
Evidence is mounting
that a significant percentage of the population is sensitive to
gluten.
When we eat bread that
contains gluten (wheat, spelt, rye and barley), the immune system in
our digestive tract “attacks” the gluten proteins.
Gluten sensitivity is
also associated with some cases of schizophrenia and cerebellar
ataxia – both serious disorders of the brain.
Gluten is probably
harmful for most people, not just those with diagnosed celiac disease
or gluten sensitivity.
The only way to really
know if you’re gluten sensitive is to remove gluten from your diet
for 30 days and then reintroduce it and see whether it affects you.
3) Processed Wheat
Is Deadly
The world’s most
popular grain is also the deadliest for the human metabolism. Modern
wheat isn’t really wheat at all and is a “perfect, chronic
poison,” according to Dr. William Davis, a cardiologist, author and
leading expert on wheat.
Once agribusiness took
over to develop a higher-yielding crop, wheat became hybridized to
such an extent that it has been completely transformed from it’s
prehistorical genetic configuration. All nutrient content of modern
wheat depreciated more than 30% in its natural unrefined state
compared to its ancestral genetic line. The balance and ratio that
mother nature created for wheat was also modified and human digestion
and physiology could simply could not adapt quick enough to the
changes.
4) Processed Breads
Contain Chemicals and Preservatives
Just like other
processed foods, most commercial types of bread contain sugar or high
fructose corn syrup.
Most grains also
include the “anti nutrient” phytic acid and it’s one of the
biggest problems with soy. Phytic acid is a molecule that strongly
binds essential minerals like calcium, iron and zinc, preventing them
from being absorbed. Most people stuck on the soy bandwagon are
consuming far more phytate by the sheer volume through mass
consumption of things like soy milk, tofu, cereals, and processed
foods. Soy oil and soy lecithin are both common ingredients in many
breads.
Dough conditioners such
as azodicarbonamide are only now being exposed.
Here are common
ingredients in many processed breads:
wonder-bread-ingredients2
5) Bread Is NOT a
Nutrient Dense Food
There is NO nutrient in
bread that you can’t get from other foods in even greater amounts.
Whole wheat bread will literally reduce the absorption of nutrients
from other foods. By damaging the intestinal lining, gluten decreases
the absorption of all nutrients.
Calorie for calorie,
whole grain breads contain a low amount of nutrients compared to real
foods like vegetables.
Wheat fiber may cause
your body to burn through its Vitamin D stores much faster and
contribute to vitamin d deficiency, which is associated with cancer,
diabetes and death.
6) Wheat and The
Diabetes Link
Andrew L. Rubman, ND,
is medical director, Southbury Clinic for Traditional Medicines,
Southbury, Connecticut, said wheat consumption (specifically gluten
found in wheat, rye and barley) could play a role in turning the
genetic diabetes switch to “on” for those who carry the risk
gene. Dr. Rubman says that gluten avoidance might prove useful for
people who already havediabetes because it may reduce the impact of
the disease. He suggests to try a gluten-free diet for four to six
months to see if symptom severity and blood sugar control improve. If
the answer is yes, Dr. Rubman advises staying gluten-free for life.
7) Genetically
Modified Enzymes
Enzymes, often
genetically modified, are added to flour and dough to make loaves
bigger and keep them squishy for days, if not weeks, after baking.
But most troubling of all, recent research suggests that one enzyme,
transglutaminase, used in food manufacturing and baking, may actually
turn some of the gliadin protein in wheat flour into a form that can
be toxic to some people. Even the organic loaves made by the
industrial bakers can contain this stuff.
The industry is keen to
sell us ‘premium’ loaves with fashionable additions of omega-3,
inulin, folic acid and the like. But if we don’t attend to the
innate quality of our wheat and flour, our diet will consist of
little more than nutrified industrial slop.
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