20 reasons why gluten and wheat should be avoided

by admin / Jun 07, 2015 / 0 comments

Bread, pasta, breakfast cereals - all we could put in the same category, but it was a title too long, and people mostly consume bread in various forms. Of course, not just wheat is focused on issues of healthy eating, but other grains with gluten: oats, rye, spelled, durum, kamut, but even cereals without gluten: rice, maize, which should also be eaten in moderation. All gladly savor a slice of bread with butter, but some pleasures should rarity or avoided.
Here are 20 reasons to reduce the consumption of bread:

1. Bread fat. In any form, from any type of flour or white or in full, add empty calories eating bread without obvious benefits in nourishing the body. Alleged 'vitamins and minerals' grain can be obtained from food micronutrients much denser vegetables, seeds and nuts. Even meat, fish or eggs.
2. Wheat contains gliadin, a glycoprotein (prolamins) similar opioids addictive and increases appetite to eat not just more bread, but other carbohydrates. Wheat in modern diets contain even more because they help increase prolamins dough and bread and bakery are considered more useful. In many products gluten is added separately.

3. Wheat has a glycemic index (GI) high, increasing the risk of diabetes. Diabetics should avoid all wheat products. Diabetes is induced hormonal and immune mechanisms and activated wheat. Deal hungry and you eat more without you realize.
4. Wheat contains lectins - self-defense mechanisms against pests of the plant, which prevents complete digestion and cause serious damage to the digestive system.
5. wheat germ agglutinin is the most dangerous of lectins. Favor the appearance of autoimmune diseases such as lupus, multiple sclerosis, autoimmune thyroiditis, Crohn's, vitiligo, psoriasis.
6. agglutinin of wheat germ can cause cardiotoxicity, neurotoxicity and inflammation.
7. It prevents proper digestion and assimilation of proteins in the diet contained by protease inhibitors. Hence the frequent bloating.
8. If you want fiber, they can be obtained easily by eating vegetables, nuts, seeds and fruits. Quality and origin matters fibers consumed. Not all fibers are healthy.
9. Consumption of wheat can worsen depression and anxiety by altering serotonin production. Yes sleepiness countered by most using another drug: caffeine.
10. Wheat modern, not only wheat, but most cereals, particularly wheat from the very beginnings of agriculture. If man was not adapted any wheat consumption unchanged, it is now much less modified wheat consumption adapted to meet the needs of the bakery.
11. amylopectin-type cholesterol-LDL (bad cholesterol). Diets high in amylopectin and other starches can lead to hepatic steatosis.
12. amylopectin type A and belly fat increases estrogen levels. Some studies show that women with a diet rich in grain have an increased risk for breast cancer.
13. Wheat consumption decreases testosterone, estrogen increases and can cause gynecomastia (breasts in men).
14. After entering the consumption of cereals and especially wheat, it has been slowly eroded people's health: cavities, brittle bones, immune diseases.
15. The yeast used in bread growth is linked to health problems such as Candida, Epstein-Barr virus, inflammatory diseases. It is interesting that when you combine starch flour with sugar and yeast in the body resulting alcohol, causing unwanted effects on the liver, brain, vascular system. Candidiasis course entails many other health problems, causing an inflammatory condition in the body cause inflammation and being so many diseases related effect.
16. Acrylamide is a toxic compound that is formed when certain foods baking and roasting. In bread, acrylamide can be found in the peel - how much is browned, the complex has more acrylamide. Toast contains amounts and older.
17. Grain phytic acid blocks the absorption of minerals (calcium, phosphorus, magnesium, iron, zinc), affects the absorption of lipids and proteins and inhibits certain enzymes that help digest food. CIDA phytic can be one of the causes of anemia. Fermentation cereals reduce phytic acid levels, making it more digestible cereals, bread with a low glycemic index, but not eliminate phytic acid and other problems of wheat removes not listed in the article. There are theories that say that phytic acid is helpful in the removal of toxic substances from the body (those with excess iron or kidney stones), but we believe the supposed benefits outweigh the elements with negative effects on health and anyway, the acid phytic can also be found in other foods than cereals.
18. Gluten is a protein found in wheat, but not only irritates the digestive system, both in humans and animals and not just for those with celiac disease (gluten intolerance). It has similar effects to lectins.
19. Bread Bible or Ezekiel bread was originally made with a large proportion of fermented legumes, seeds and less grain. Although legumes, sprouted or fermented may present problems for those predisposed to autoimmune diseases, it is believed bread was still much healthier than bread is consumed today.
20. In addition to the problems already mentioned, when you buy bread in the store must take into account several aspects: wheat has been treated with pesticides and soil "helped" with chemical fertilizers and pesticides translate these not only toxic, but by xenoestrogens; bread used in manufacturing all kinds of additives, colorants to "help 'its appearance and taste; often bread and add more gluten to make it more fluffy and tasty.