Now what I am going to say may not sit well with some of you, and I invite you all to research this little nugget of science for yourselves. If what I am going to say resonates, then all well and good, and if it doesn’t, then – Que Será, Será.
Wheat is in everything
Now the media would love us to believe that wholewheat is heart-healthy and essential to a diet that keeps us slim and satisfied. But your toast and the well-known cereal brands you opt for over breakfast, sandwiches and pasta may not be as smart a choice as once thought. Check any supermarket label and you will see that wheat is in practically everything: meat products, beer, confectionery, even cosmetics, and could actually be destructive to weight loss and overall health in general.
Now I am not talking about the good old fashioned wheat our ancestors farmed all those years ago….oh no. I’m talking about the hybridised and crossbred strains which have come about through recent agricultural demands to produce drought resistant and fungi resistant crops. These are obviously cheaper to produce and the industry itself is making an absolute fortune.
Today’s wheat is the product of genetic manipulation and hybridisation that has created short, stubby, hardy, high-yielding wheat plants with much higher amounts of starch (sugar) and gluten. The man who engineered this modern wheat won the Nobel Prize and he promised to feed millions of starving around the world. Well, it has, and it has made many people fat and sick.
One of the major differences of this altered wheat is that it contains higher levels of super glucose starch which basically means 2 slices of bread will raise your blood sugar to higher levels than eating two tablespoons of sugar. And because of the higher than average starch content, blood sugar could soar to unnaturally high levels and may contribute to conditions like: diabetes, weight gain, mood swings, lethargy, digestive difficulties and many other health problems.
‘Sticks like glue’
Another major difference is the high gluten content. The food industry adds wheat to pretty much everything as the gluten makes a good binding agent. Gluten is a substance which is present in wheat and is responsible for the elastic texture. Remember your grandmother kneading bread and pulling and stretching it? The word speaks for itself, ‘glu-ten’ – and it is just like glue.
YUK! Imagine drinking a couple of pints of glue, or having some glue for breakfast. Well that is pretty much what you are doing!
Gluten is a protein and a pretty tough molecule to crack. It requires a lot of energy to break it down. It is easy to see how challenging digesting wheat is for many people, particularly if energy is low anyway. We are told wholewheat will give us energy, but it takes a lot of energy to break it down, it could actually have the reverse effect.
Good endorphins, bad exorphins!
This altered wheat gluten also contains certain substances which could actually be responsible for stimulating appetite and creating addictive tendencies. These substances are called exorphins (which are the opposite of friendly feel good endorphins). The brain effects of exorphins may contribute to disturbed eating signals and addictive responses for many people. The effect of these exorphins on our brain chemistry could be the same as cigarettes and alcohol. Yes, you can get addicted to wheat!
This new modern day wheat may look like wheat, but if you research it, it is very different indeed.