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Even though grains, including whole wheat, have been marketed as healthy, the truth is they are not.  The reason is because big agriculture companies have hybridized wheat over the last 60 years to keep the supply going. But this has a tremendous affect on your health.

In Wheat Belly, Dr. William Davis points out that “Wheat gluten proteins, in particular, undergo considerable structural change with hybridization. In one hybridization experiment, 14 new gluten proteins were identified in the offspring that were not present in either parent wheat plant.”

These new proteins are recognized by your body as foreign.  

And what happens when a foreign body is introduced in your system? 

The immune kicks into high-gear and tries to eliminate this foreign body.

This is one of the biggest reasons why so many people have a sensitivity to gluten. I remember when I was a child (back in the 90s) that there were hardly any talks of people having issues with wheat, and gluten-free options were practically non-existant.

Scientists have begun in recent years to discover links between wheat and a whole range of inflammatory diseases, from rheumatoid arthritis, inflammatory bowel disease, gastro-esophageal reflux disease – to migraines and arthritis and more. Wheat can also cause low level, long-term inflammation possibly due to the gluten content, other anti-nutrients, or possibly even the extreme blood sugar response common from wheat foods. 

Many people would never connect these symptoms with eating grains; but weight gain, emotional, physical, and mental symptoms are fairly frequent with gluten sensitivity.  I remember an ex-girlfriend of mine would complain of sharp pains in her abdominal area.  The pain was so bad that she put an ice pack on her stomach to numb the pain.  Later she discovered she has a gluten allergy. 

Gluten sensitivity dramatically increases inflammation not only in the digestive system but the entire body as well. Gluten sensitivity and celiac disease also block the absorption of important nutrients, creating deficiencies that lead to frequent illnesses, chronic disease, a weakened immune system, mental problems, and dementia.

Grains also get converted to sugar very rapidly.   High blood sugar leads to insulin release, fat storage, weight gain, production of AGE’s, and inflammation. It’s a vicious cycle.  All of this can lead to accelerated aging and chronic disease.

Our bodies were not made to exist on grain-based foods as the bulk of our caloric intake.

I know this may be difficult since most of those delicious baked goods contain flour and wheat.  Definitely minimize the amount of grains you eat on a daily basis.

One trick can be to give yourself either one meal that includes grain or wheat.  Another trick I use is I give myself one designated cheat day where I can eat a few junk food meals (but just one day).

 

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