There is a lot of confusion as to where bread fits into a healthy diet.
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
Whole Grains & Whole Wheat are an Essential Part of a Healthy Diet”
If you’ve set foot in a grocery store or read a newspaper in the last 50 years, you’re familiar with the message that whole grains are healthy… and the more you eat, the better off you’ll be.
This is a LOT more than a “little white lie” invented to sell cheap agricultural products at huge markups… it is the biggest health scam ever perpetrated on the public!
Of course, this message comes to you from the same corporate interests and government health nannies who urged you to replace farm-fresh butter with heart stopping trans-fat (in the form of industrially-manufactured margarine).
The truth is that there is nothing “essential” about whole grains. In fact, they are among the unhealthiest foods you can consume.
Whole Grains Spike Your Blood Sugar!
You probably know that high glycemic foods cause a rapid rise in blood sugar and insulin.
This triggers a cascade of inflammation and increases your risk for cancer, Alzheimer’s, heart disease, fatty liver and diabetes.
And it doesn’t make you look very good either…
High insulin levels promote the storage “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.
High blood sugar also causes the formation of advanced glycation end-products (AGEs) – nasty little compounds that speed up the aging process and damage tissues (especially the skin, in the form of wrinkles and lost elasticity).
And guess what?
According to the American Journal of Clinical Nutrition, eating to slices of Whole Wheat bread spikes your blood sugar more than drinking a soda…eating a candy bar or just helping yourselves to 6 teaspoons of sugar!
And it’s the specific TYPE of carbs in bread that are to blame.
About 75% of the carbohydrates in wheat are in the form of amylopectin A – a compound that is unique in just how rapidly it is transformed into glucose.
This is why wheat spikes your blood sugar higher than almost all foods – even when the same number of carbohydrates is consumed!
The medical establishment has greatly exaggerated the role of cholesterol in heart disease.
But there is one type of cholesterol closely linked to this killer – small dense LDL particles.
“A study published in the Journal of the American Medical Association showed that people with high levels of small dense LDL have a 300% greater risk of heart attack!”
Many doctors believe it is the number one risk factor for heart disease in the U.S.
It is the amylopectin A found in wheat!
Think about that the next time you see the American Heart Association “Seal of Approval” on a package of whole grain bread.
And to think they recommend you eat this food AT LEAST three times per day!
“Gluten-Free Bread is Healthier than Bread Made from Wheat”
The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring!
In place of wheat flour, most gluten-free products – and many online recipes for that matter – use flours with glycemic values that are off the charts, including:
- Corn Starch
- Rice Flour
- Potato Starch
- Tapioca Starch
- Sorghum flour
“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”
Take a look at how some common gluten-free foods impact your blood sugar…
It should come as no surprise that…
Most people GAIN WEIGHT on a gluten-free diet. In fact, one study showed that 81% of people who adopted a gluten-free diet had gained weight after two years!
Most people are aware that a little protein in wheat can cause BIG problems for some people.
For those with celiac disease and gluten sensitivity (two completely different conditions), even a small amount of gluten can cause serious digestive problems… systemic inflammation… autoimmune disease… and the list goes on.
At least 300 health-related issues have been linked to gluten.
But here’s the thing…
Gluten is a REAL Problem…
But the Problem is NOT Just Gluten!
Most doctors (mistakenly) believe that any problems with wheat are problems with gluten. In other words, if you don’t have a problem with gluten… you don’t have a problem.
So where do we go from here? In the following weeks I will be giving you alternative recipes for your bread.
Your Partner in Health,
researched from other sites..