Topic 4- Carbohydrates- Part 3 - Wheat! Really? Even Whole Wheat?

Hi Everyone, The next carbohydrate topic is broken into two sub-topics. The first about Wheat and the new issues surrounding wheat and our health. The second sub-topic is linked to Wheat, and much more widely known to have an affect on our health, especially if we know we are allergic to it, gluten. So what's all this about Wheat? So what's the problem with Wheat? I thought Whole Wheat was healthy and beneficial to our health? How much should I eat? So don't eat Wheat, what contains Wheat? SO WHAT CAN I EAT?! Well, Wheat. Wheat is a grass and is one of the most widely grown crops in the entire world, 1 of the top 3 that includes Maize(corn) and Rice. It was first domesticated in the Middle East, Turkey/Syria/Jordan/Israel/Egypt/Ethiopia areas approximately 9000BC, give or take a year or two. Wheat now is grown on more of the worlds land than any other crop and is considered the most important staple food for humans. Wheat is so powerful a force in human history that it actually enabled the emergence of city-based societies at the start of "civilization" cause it was able to be cultivated on a large scale. It's no coincidence that today it is still a massively Government subsidized agricultural crop. How else are they going to provide relatively cheap nourishment to an ever increasing world population. So what's the problem with Wheat? Well the problem we have with Wheat is that evidence is showing that this hugely consumed food stuff maybe one of the biggest contributes to a lot of the chronic illness and disease that are plaguing our societies now.  The main proprietor of this is a doctor by the name of Dr. William Davis, and he details this in his book, 'wheat belly'. Dr. Davis theory is that modern wheat has been genetically altered, not so much through genetic engineering, but more through selective pollinating, selective planting, and this change to modern wheat, (which is 98% of the US wheat production), could be responsible for the rise in Celiac disease and gluten sensitivity today.  Dr. Davis also pinpoints compounds in wheat such as gliadin, amylopectin A and others that trigger hunger, spike blood sugar, behavioral disorders and chronic cell inflammation. Dr. Davis says he has watched thousands of patients effortlessly lose weight, relieve joint pain, eliminate their need for inhalers and improve their blood numbers, simply by removing wheat from their nutritional intake. The Gliadin protein found in wheat is the big problem because it is an appetite stimulator. This is what Dr. Davis had to say about it in a question and answer session: "Q. One of the most surprising statements in your book is that whole wheat products aren't that much better than white when it comes to blood sugar and certainly not when it comes to appetite stimulation, inflammation and other issues. So if we MUST eat bread, does it not really matter if we go for whole grain or not? A. This genetically altered form of wheat has been transformed into such a destructive "food" that any amount has the potential to trigger undesirable consequences. For instance, there's what I call the "I had one cookie and gained 30 pounds" effect. ... One day, you go to a dinner party and they're serving some delicious looking bruschetta hors d'oeuvres You say, "What the heck!"... Before you know it, the floodgates of appetite have been reopened by exposure to the gliadin protein of wheat, the component responsible for triggering appetite — and you promptly gain back 30 pounds. Others go wheat-free, then have a sandwich and suffer a food poisoning-like reaction: diarrhea, cramps, gas for 24 to 48 hours, while others experience asthma, joint pains, sinus congestion or emotional effects like anxiety or rage. This is not a benign grain that "only" causes increased appetite and weight gain, it is incredibly disruptive for health across a spectrum of conditions." Two more American clinicians, James Braly and Ron Hoggan, who have published a book, "Dangerous Grains". In this book they claim, "Gluten sensitivity (GS) is at the root of a proportion of cases of cancer, auto-immune disorders, neurological and psychiatric conditions and liver disease. The implication is that the heavily wheat-based western diet - bread, cereals, pastries, pasta - is actually making millions of people ill." They also claim that although most Gluten Sensitivity is thought just to be in the gastrointestinal tract, labeled mainly, "celiac disease", Braly and Haggan believe that the immune response that damages the gut in celiac disease can cause damaging problems almost everywhere and anywhere else in the body. A medical test for this is a test for anti-gliadin antibodies, which are formed when the body has an immune response to gliadin, found in wheat. Most people who test positive for anti-gliadin antibodies (AGA) often have no sign of gut damage associated with celiac disease.  Dr. Alessio Fasano from the University of Maryland, carried out research into this area. He estimates that "Worldwide, celiac disease out of the intestines (so in the rest of the body without gut damage) is 15times more frequent than gut celiac disease.  Braly estimates that 10-15% of the US population are producing anti-gliadin antibodies, putting them at a significantly higher risk of conditions as varied as psoriasis, multiple sclerosis, jaundice, IBSEN and eczema. What we have to remember, this all has a knock-on effect to the rest of our bodies. If our immune systems are stressed from these issues, then they are also weakened at fighting other allergens, viruses, bacterias and fungus'. Also, we can not effectively lose weight and get in great shape if we are not healthy, we HAVE to be HEALTHY to lose weight and keep it off in the long-term, for life.  Even if we are not healthy inside we can not be optimally strong and fit. For example, inflammation of the gut, (stomach, intestines and colon), from eating processed food, allergic food, too much meat in ratio to plants, not enough real whole food fiber, lack of probiotics etc deactivates the core and abdominal wall. This in turn destabilizes the musculoskeletal system, creating injury prone postures and abnormal spine and joint stress and mobility issues. Nutritional intake is so important for all aspects of the body's health, it has an affect on everything no matter how large or small it seems. So all of this kind of points to the problems of excessive wheat in our nutritional intakes and being one of the most widely grown crops in the world.  So you might ask, "Where is all this wheat. I don't eat so much bread, pasta and cereals," Well here are the top 20 providers of Wheat in the average nutritional intake: Baked Goods. Cakes, cookies, pastries or other baked goods all contain wheat. Pasta. Pasta, unless it states that it is made from rice or quinoa, is also made from wheat flour. Pizza. Pizza is also made from flour and unless it has a special label stating that it is gluten free, you can be sure that it contains wheat. This includes bread sticks and frozen pizzas, as well as frozen pizza dough. Breaded and Battered Foods. Foods such as fish sticks, fried chicken wings or any battered vegetables such as pepper, onions or zucchini will contain wheat from the bread or batter. Cereals. Most cereals are also made from wheat. Canned Soups. Most canned soups contain a wheat starch or wheat flour as a thickener. This includes soups in packets as well as the soups that you order at most restaurants. Vegetables. Frozen or canned vegetables prepared in a sauce, as well as creamed vegetables that contain stabilizers also contain wheat. Sauces. Most commercially prepared sauces, such as soy sauce, Worcestershire, teriyaki, and horseradish sauce, should be assumed to contain wheat unless otherwise stated. Dip and Gravy Mixes. These all contain wheat thickening agents. As a general rule most thickening agents such as starches contain wheat. Ground Spices. Curry powder, Cajun spices, pie spice, and Thai spices contain a wheat agent that prevents them from clumping.  Instant Drinks. Drinks like instant coffee, instant tea and cocoa powder all contain wheat, as well as powdered, malted and chocolate milk. Most malted drinks will contain wheat. Deserts. Ice cream, ice cream cones, sherbet, icings, meringues and puddings all contain wheat. Condiments. Ketchup, mayonnaise and mustard that are either ready made or in powder form all contain wheat. Salad Dressings. Many dressings contain wheat-enriched emulsifiers or stabilizers. Meats. Sausages, luncheon, and prepared meat patties contain wheat. Imitation and Synthetic Cheeses. Pasteurized cheese spreads, cottage cheese containing modified or wheat starches, blue cheese and veined cheeses like Roquefort contain wheat. Beer. It’s most commonly made from barley, but wheat is also widely used as an ingredient. Sweets. Licorice, chocolate, candy with cereal extract, and chewing gum all contain wheat. Breads. Breads, unless they have a label stating otherwise, will contain wheat. This includes freshly baked bread at your local bakery. Flour. Most flour is made directly from the wheat grain. This includes white, bread, bran or brown flour. Buckwheat flour may also contain a blend of wheat, so be sure to check the label.  I hope this was valuable information for you and helps you in your mission to become as healthy and fit as you desire to be. Remember, it's all about choice! Be Active, Eat Whole, Choose Health. Marlon Steele MSc BSc CSCS Pn-1 MarlonJDSteele@gmail.com 6145798703 Human Health: Fitness, Nutrition & Wellness