05-29-2017, 04:13 PM
(This post was last modified: 05-29-2017, 04:16 PM by GreatSpirit.)
I would say get rid of all wheat products immediately and never go back. Especially modern wheat, this stuff just spikes blood sugar and therefore insulin. But it is also an addictive substance due to a certain protein. All proteins regardless of source will also spike insulin, and some spike it more than others. Beef and dairy have special proteins that are also culprits for higher insulin.
For someone with insulin resistance, wheat is like poison, keeping the insulin higher all day, locking up fat burning, especially if that person is eating beyond 2 meals a day. If you ever wanted to be considered healthy, this is the first ingredient to go.
If you have to eat products that are traditionally made with wheat, use another flour. I love sandwiches and hoagies/wraps. And even with pizza, it's the toppings that make me enjoy it, not the crust. So make a wheat free crust. Its easy. If you have to be lazy about it, just buy a gluten free crust from the store or Dominos. Just get rid of the wheat.
From Dr. William Davis:
https://www.wheatbelly.com/articles/WBFAQs
What exactly is in wheat that makes it so bad?
Gluten is only one of the reasons to fear wheat, since it triggers a host of immune diseases like celiac, rheumatoid arthritis, and gluten encephalopathy (dementia from wheat).
The protein unique to wheat, gliadin, a component of gluten proteins, is odd in that it is degraded in the human gastrointestinal tract to peptides (small proteins) that have the ability to cross into the brain and bind to morphine receptors. These polypeptides have been labeled exorphins (exogenous morphine-like compounds) by National Institutes of Health researchers. Wheat exorphins cause a subtle euphoria in some people. This explains why wheat products increase appetite and cause addiction-like behaviors in susceptible people. It also explains why a drug company has made application to the FDA for the drug naltrexone, an oral opiate-blocking drug ordinarily used to keep heroine addicts drug-free, for weight loss. Block the brain morphine receptor and weight loss (about 22 pounds over 6 months) results. But there’s only one food that yields substantial morphine-like compounds: yes, wheat.
The complex carbohydrate unique to wheat, amylopectin A, is another problem source. The branching structure of wheat’s amylopectin A is more digestible than the amylopectins B and C from rice, beans, and other starches (i.e., in their natural states, not the gluten-free dried pulverized starches). This explains why two slices of whole wheat bread increase blood sugar higher than table sugar, higher than a bowl of brown rice, higher than many candy bars. Having high blood sugars repeatedly is not good for health. It leads to accumulated visceral fat–a “wheat belly,” diabetes and pre-diabetes (defined, of course, as having higher blood sugars), not to mention cataracts, arthritis, dementia, and heart disease.
As if that wasn’t enough, there are even other components of wheat that are harmful, such as the lectins in wheat. Lectins are proteins with direct toxic effects in the human gastrointestinal tract. They also impair digestion by blocking the cholecystokinin hormone, an effect that contributes to gallstones and impaired pancreatic enzyme release.
Beyond gluten, there are over 1000 other proteins in wheat that also have potential for odd or unexpected responses.
For someone with insulin resistance, wheat is like poison, keeping the insulin higher all day, locking up fat burning, especially if that person is eating beyond 2 meals a day. If you ever wanted to be considered healthy, this is the first ingredient to go.
If you have to eat products that are traditionally made with wheat, use another flour. I love sandwiches and hoagies/wraps. And even with pizza, it's the toppings that make me enjoy it, not the crust. So make a wheat free crust. Its easy. If you have to be lazy about it, just buy a gluten free crust from the store or Dominos. Just get rid of the wheat.
From Dr. William Davis:
https://www.wheatbelly.com/articles/WBFAQs
What exactly is in wheat that makes it so bad?
Gluten is only one of the reasons to fear wheat, since it triggers a host of immune diseases like celiac, rheumatoid arthritis, and gluten encephalopathy (dementia from wheat).
The protein unique to wheat, gliadin, a component of gluten proteins, is odd in that it is degraded in the human gastrointestinal tract to peptides (small proteins) that have the ability to cross into the brain and bind to morphine receptors. These polypeptides have been labeled exorphins (exogenous morphine-like compounds) by National Institutes of Health researchers. Wheat exorphins cause a subtle euphoria in some people. This explains why wheat products increase appetite and cause addiction-like behaviors in susceptible people. It also explains why a drug company has made application to the FDA for the drug naltrexone, an oral opiate-blocking drug ordinarily used to keep heroine addicts drug-free, for weight loss. Block the brain morphine receptor and weight loss (about 22 pounds over 6 months) results. But there’s only one food that yields substantial morphine-like compounds: yes, wheat.
The complex carbohydrate unique to wheat, amylopectin A, is another problem source. The branching structure of wheat’s amylopectin A is more digestible than the amylopectins B and C from rice, beans, and other starches (i.e., in their natural states, not the gluten-free dried pulverized starches). This explains why two slices of whole wheat bread increase blood sugar higher than table sugar, higher than a bowl of brown rice, higher than many candy bars. Having high blood sugars repeatedly is not good for health. It leads to accumulated visceral fat–a “wheat belly,” diabetes and pre-diabetes (defined, of course, as having higher blood sugars), not to mention cataracts, arthritis, dementia, and heart disease.
As if that wasn’t enough, there are even other components of wheat that are harmful, such as the lectins in wheat. Lectins are proteins with direct toxic effects in the human gastrointestinal tract. They also impair digestion by blocking the cholecystokinin hormone, an effect that contributes to gallstones and impaired pancreatic enzyme release.
Beyond gluten, there are over 1000 other proteins in wheat that also have potential for odd or unexpected responses.
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