Is it just me or are more and more people becoming sensitive to wheat? Everywhere we look, we see gluten free options and more and more people avoiding the staple grain of our ancestors or grains altogether…
Many people do have Celiac disease, where their bodies cannot assimilate gluten and it actually causes an autoimmune response and other’s that are Gluten intolerant (there is a difference). Although there are more and more people that get a “wheat belly” and inflammation every time they eat wheat. What’s going on?
Well, the wheat we eat today is not the same stuff that our grandparents ate. Back in the 60s and 70s science was out to feed the world (a great cause) and produced wheat that could produce 10 times the traditional yield. It was created through cross breading with wheat and wild grasses from across the world. Thousands of experiments were implemented, using chemicals, pesticides, fertilizers and even radioactivity to produce mutant and hybrid plants.
The challenge is, with every new breed there were minute biochemical changes in the new offspring; small amino acid and protein changes that were though to be of no concern to human health. Amylopectin is one of those “small changes”. It’s a starch that will, not only spike your blood sugar but stimulate your appetite. Gliadin is another (gluten) protein found in modern wheat and is also an appetite stimulant that will actually stimulate your brain’s opiate sensors! Even the Gluten in today’s wheat is slightly different than that of the old ancient grains…
If you get “Wheat Belly” when you eat wheat or other grains, you should educate your self about the difference between Gluten Intolerance and actual Celiac disease.
This is a great, in-depth Video explain:
As for me, I’m just going to skip the wheat and keep my grains to a minimum…
To your Health