is it good food, or not ????
inter.
Golberz photo
FIRST: A comment on wheat, (gluten), sensitivity:
Clearing Up the Confusion About Gluten | General Health |
By David Blyweiss, M.D., Advanced Natural Medicine July 14, 2014
What about digestive symptoms… like diarrhea, constipation, bloating, gas and abdominal pain? How often do you experience headaches, joint pain or numbness in your legs, arms or fingers? It's easy to dismiss these symptoms as any number of things… If you feel fatigued after meals, maybe you just had too much to eat. Or perhaps there was more sugar in the food than you thought. That would account for both the brain fog and fatigue. If you're experiencing abdominal issues, it could be that the food just didn't agree with you. Aches and pains? Well, that's just a normal part of aging, right? But, with my patients, I'm looking for a pattern. And, if they answer "yes" to several of these questions, the first thing I do is take a look at their eating habits. You see, certain foods can trigger autoimmune responses and sensitivities. Here in my practice, one of the biggest offenders is gluten. Gluten is a protein found in grains such as wheat, barley, rye and any foods made with these grains. You'll also find glutens in baked goods (like bread and cereal), gravies, pasta, soups and salad dressings. And, it can cause all of the symptoms I just mentioned. The thing is we've all been brought up thinking we need to eat plenty of grains to improve digestion and remain healthy. So, my patients are often confused to discover these age-old plant products might be causing their problems. "We've been eating grains forever," they say. "Why are they suddenly 'bad' for us?" Well, the grains we eat today aren't anything like the ones your ancestors ate. They've gone from being an agricultural product to a scientifically engineered and hybridized food product. In fact, these days, grains are pretty much a loaded weapon when it comes to your health. And certain "modern" farming practices might be making us more susceptible to gluten sensitivities than ever before | |
- ANOTHER COMMENT ABOUT WHEAT:
http://www.truthaboutabs.com/fat-burning-kitchen.html
Wheat
From Wikipedia, the free encyclopedia
This article is about the plant.
| Wheat | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| (unranked): | Commelinids |
| Order: | Poales |
| Family: | Poaceae |
| Subfamily: | Pooideae |
| Tribe: | Triticeae |
| Genus: | Triticum L. |
| Species | |
T. aestivum
T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccum T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi |
|
This grain is grown on more land area than any other commercial food.[citation needed] World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than soybeans or the other major cereals, maize (corn) or rice. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds.
Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Wheat contributed to the emergence of city-states in the Fertile Crescent, including the Babylonian and Assyrian empires. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages, or biofuel.
Wheat is planted to a limited extent as a forage crop for livestock, and its straw can be used as a construction material for roofing thatch. The whole grain can be milled to leave just the endosperm for white flour. The by-products of this are bran and germ. The whole grain is a concentrated source of vitamins, minerals, and protein, while the refined grain is mostly starch.
As a food
| Nutritional value per 100 g (3.5 oz) | |||||||
|---|---|---|---|---|---|---|---|
| Energy | 1,368 kJ (327 kcal) | ||||||
| Carbohydrates | 71.18 g | ||||||
| - Sugars | 0.41 | ||||||
| - Dietary fiber | 12.2 g | ||||||
| Fat | 1.54 g | ||||||
| Protein | 12.61 g | ||||||
| Thiamine (vit. B1) | 0.383 mg (33%) | ||||||
| Riboflavin (vit. B2) | 0.115 mg (10%) | ||||||
| Niacin (vit. B3) | 5.464 mg (36%) | ||||||
| Pantothenic acid (B5) | 0.954 mg (19%) | ||||||
| Vitamin B6 | 0.3 mg (23%) | ||||||
| Folate (vit. B9) | 38 μg (10%) | ||||||
| Vitamin E | 1.01 mg (7%) | ||||||
| Vitamin K | 1.9 μg (2%) | ||||||
| Calcium | 29 mg (3%) | ||||||
| Iron | 3.19 mg (25%) | ||||||
| Magnesium | 126 mg (35%) | ||||||
| Manganese | 3.985 mg (190%) | ||||||
| Phosphorus | 288 mg (41%) | ||||||
| Potassium | 363 mg (8%) | ||||||
| Sodium | 2 mg (0%) | ||||||
| Zinc | 2.65 mg (28%) | ||||||
Raw wheat can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used several ways. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals (e.g., Wheatena, Cream of Wheat, Shredded Wheat, and Wheaties). _ Wiki...
Nutrition
100 g (3.5 oz) of hard red winter wheat contain about 12.6 g (0.44 oz) of protein, 1.5 g (0.053 oz) of total fat, 71 g (2.5 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.2 mg (0.00011 oz) of iron (17% of the daily requirement); the same weight of hard red spring wheat contains about 15.4 g (0.54 oz) of protein, 1.9 g (0.067 oz) of total fat, 68 g (2.4 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.6 mg (0.00013 oz) of iron (20% of the daily requirement).[40]Much of the carbohydrate fraction of wheat is starch. Wheat starch is an important commercial product of wheat, but second in economic value to wheat gluten.[41] The principal parts of wheat flour are gluten and starch. These can be separated in a kind of home experiment, by mixing flour and water to form a small ball of dough, and kneading it gently while rinsing it in a bowl of water. The starch falls out of the dough and sinks to the bottom of the bowl, leaving behind a ball of gluten. -Wiki
Nutritional importance of wheat
Wheat is grown on more than 240,000,000 hectares (590,000,000 acres), larger than for any other crop. World trade in wheat is greater than for all other crops combined. With rice, wheat is the world's most favored staple food. Wheat provides more nourishment for humans than any other food source. It is a major diet component because of the wheat plant’s agronomic adaptability with the ability to grow from near arctic regions to equator, from sea level to plains of Tibet, approximately 4,000 m (13,000 ft) above sea level. In addition to agronomic adaptability, wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods. Wheat is the most important source of carbohydrate in a majority of countries -WiklRECENT RESEARCH has uncovered some interesting facts:
For example, this comment by Michael Cutler, M.D.
Editor, Easy Health Options®
"Due to biochemical reactions in your body that occur with every type of food you eat on a daily basis, some foods age you FASTER than your real age, while other foods help to FIGHT aging.
Eat the wrong foods regularly, and you can look and feel 10 or more years OLDER than your real age (not fun!) ... but eat the right foods, and over time, you can start to look 5-10 years YOUNGER than your real age.
Three of the processes that go on inside your body that have a MAJOR impact on your rate of aging are called "glycation", "inflammation", and "oxidation". When we talk about aging, we're not just talking about wrinkles on your skin or how thick your hair is... we're also talking about factors that you can't see, such as how well your organs function, and whether your joints are degrading.
Yes, I'm sure you'll agree this is much more important than just how you look superficially (although we'll show you how to improve BOTH!)
With the title of this article, ( The #1 WORST Food that CAUSES Faster Aging ), you might have guessed that obvious answers like sugar or trans fat would be what we talk about in this article. Yes, those are bad, but I want to discuss another food that ages your body faster than normal... and it's one that you might not expect!
So let's dig right in and I'll show you how your rate of aging can be directly related to the foods you might eat every day, and how to protect yourself...
The #1 WORST food that ages you faster:Wheat based foods (yes, even "whole wheat")
Before I tell you why wheat can actually speed up the aging process in your body, let's clarify some simple biochemistry in your body...
This deals with "glycation" in your body, and substances called Advanced Glycation End Products (AGEs). These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.
So with that said, what is one of the biggest factors that increase production of AGEs inside your body? This may surprise you, but high blood sugar levels over time dramatically increase age-accelerating AGEs in your body. This is why type 2 diabetics many times appear that they have not aged well and look older than their real age. But this age-increasing effect is not just limited to diabetics.
So, let's get back to how "whole wheat" relates to this...
Here is a little-known fact that's often covered up by the massive marketing campaigns by giant food companies that want you to believe that "whole wheat" is healthy for you... but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar higher than even pure table sugar.
In fact, amylopectin-A (from wheat) raises your blood sugar more than almost any other carbohydrate source on earth based on blood sugar response testing.
This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause much higher blood sugar levels than most other carbohydrate sources. As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.
You've probably heard about the potential health-damaging effects of gluten (also found in wheat) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet. Your body will thank you by aging slower and looking YOUNGER! And losing bodyfat is typically a fun side effect of eliminating or reducing wheat in your diet!
Another problem with wheat-based foods and aging...
As it turns out, baked wheat products contain carcinogenic chemicals called acrylamides that form in the browned portion of breads, cereals, muffins, etc. These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging. Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.
Don't worry though... There's a trick that you can use to protect yourself from these carcinogenic acrylamides, and it has to do with eating the RIGHT foods that COUNTERACT damage from these nasty chemicals.
Other foods to watch out for that can increase aging in your body include corn-based foods that also disrupt blood sugar highly (corn cereals, corn chips, corn syrup), soybean oil and other "vegetable" oils that contain excessively refined and processed fats that cause inflammation in your body, and also excess sugars from candies, cakes, and sweetened drinks."
further:
Grains Are Stomach Enemy No. 1 »
If your digestion is questionable, you bloat after eating and your skin gives you problems, inflammation from eating wheat (or other grains) may be at the root of your difficulties. That’s why a growing number of people have healed and saved their well-being with the paleo diet. Learn how exiling wheat from your meals can make health problems exit.
See: http://easyhealthoptions.com/digestion-problems/grains-are-stomach-enemy-no-1/
This COMMENT by Joe Barton (at: support
is VERY RELEVANT............
:Reason #1 -- Wheat causes blood sugar disruption, Glycation of your cells, increases AGING, weight gain & boosts Diabetes risk
Before I tell you why wheat can actually speed up the aging process in your body, let's clarify some simple biochemistry in your body...
This deals with "glycation" in your body, and substances called Advanced Glycation End Products (AGEs). These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.
So with that said, what is one of the biggest factors that increase production of AGEs inside your body? This may surprise you, but high blood sugar levels over time dramatically increase age-accelerating AGEs in your body. This is why type 2 diabetics many times appear that they have not aged well and look older than their real age. But this age-increasing effect is NOT just limited to diabetics.
So, let's get back to how "whole wheat" relates to this...
Here is a little-known fact that's often covered up by the massive marketing campaigns by giant food companies that want you to believe that "whole wheat" is healthy for you... but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar HIGHER than even pure table sugar.
Here is a little-known fact that's often covered up by the massive marketing campaigns by giant food companies that want you to believe that "whole wheat" is healthy for you... but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar HIGHER than even pure table sugar.
In fact, amylopectin-A (from wheat) raises your blood sugar MORE than almost any other carbohydrate source on earth based on blood sugar response testing that's documented in studies.
This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause MUCH higher blood sugar levels than most other carbohydrate sources. If you don't believe me, here's something you should know... I ran personal blood sugar tests on myself using a blood glucometer about 45 minutes after eating 2 slices of wheat bread vs eating a bowl of oatmeal, with equivalent grams of carbohydrates.
The blood sugar test results of wheat vs oatmeal:
2 slices of whole wheat toast:
45 minutes after consumption: Blood sugar spiked from 86 fasting level to 155
1 Bowl of Oatmeal (equivalent grams of carbs to 2 slices wheat toast)
45 minutes after consumption: Blood sugar increased from 86 fasting level to 112
As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER. Clearly, the whole wheat spiked blood sugar MUCH higher than the oatmeal, and if you don't know, 155 is a massive blood sugar reading that will certainly contribute to faster aging if you eat wheat frequently... and most people eat wheat without even thinking about it at almost EVERY meal...Yikes!
45 minutes after consumption: Blood sugar spiked from 86 fasting level to 155
1 Bowl of Oatmeal (equivalent grams of carbs to 2 slices wheat toast)
45 minutes after consumption: Blood sugar increased from 86 fasting level to 112
As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER. Clearly, the whole wheat spiked blood sugar MUCH higher than the oatmeal, and if you don't know, 155 is a massive blood sugar reading that will certainly contribute to faster aging if you eat wheat frequently... and most people eat wheat without even thinking about it at almost EVERY meal...Yikes!
Not only that, but the high blood sugar spikes caused by wheat also makes your body pump out more insulin which makes you pack on more body fat... Not fun at all!
These massive blood sugar spikes from eating wheat daily also cause damage over time to your blood sugar regulation system, harming your pancreas, causing insulin resistance, and eventually causing type 2 Diabetes. I think we have a strong case against eating so-called "healthy" wheat!
ALSO: by Mike Geary:
Another reason that wheat is terrible for you is that it contains what's called "anti nutrients", which are naturally occurring compounds in the wheat plant, but can cause undesirable effects in humans that eat too much of them. One of these anti nutrients is called phytates, which blocks the absorption in your body of certain minerals like zinc, iron, manganese, and calcium if you eat wheat too often.
Again, most people eat wheat with almost every meal (cereal in the morning, bread on sandwich at lunch, and pasta or bread at dinner), so this can cause a mineral deficiency in your body over time that leads to many health conditions.
Wheat has other mineral blockers and anti nutrients aside from phytates, such as lectins. Lectins are another constituent of wheat that causes gut irritation. Yet another reason to minimize or eliminate wheat from your diet. There's absolutely nothing "essential" about wheat in the human diet...It simply does more harm than good...period.
Many people often ask me... "But what about the FIBER in wheat? I thought that's why it's supposed to be healthy?"
Sorry, you can get ALL of the fiber you need from fruits, veggies, and nuts, without the digestive system damage and massive blood sugar issues that are caused by wheat.
,.,.,.,.,.,.,.,.,
Reason #2 -- Gluten and other gut-damaging compounds
The topic of gluten is on fire in the media lately... But most people are confused as to whether there's any real health risks with gluten for the average person that doesn't have Celiac disease.
The truth is that even if you are not officially "gluten intolerant" or "gluten sensitive", there are hundreds of published studies that indicate that gluten can cause inflammation in your digestive system, and even cause "permeability" in your gut, which can lead to a health condition that's on the rise lately called Leaky Gut, as well as other digestive issues and autoimmune problems.
Scientists theorize that the reason gluten is causing these digestive system problems is due to the excessive hybridization of wheat over the last 50 years, which has created newly modified gluten molecules that are foreign to the human digestive system compared to the ancient wheat that humans ate for several thousand years historically, and even compared to the wheat that your grandparents ate 50+ years ago.
The third reason that wheat is terrible for you is that it contains what's called "anti nutrients", which are naturally occurring compounds in the wheat plant, but can cause undesirable effects in humans that eat too much of them. One of these anti nutrients is called phytates, which blocks the absorption in your body of certain minerals like zinc, iron, manganese, and calcium if you eat wheat too often.
Again, most people eat wheat with almost every meal (cereal in the morning, bread on sandwich at lunch, and pasta or bread at dinner), so this can cause a mineral deficiency in your body over time that leads to many health conditions.
Wheat has other mineral blockers and anti nutrients aside from phytates, such as lectins. Lectins are another constituent of wheat that causes gut irritation. Yet another reason to minimize or eliminate wheat from your diet. There's absolutely nothing "essential" about wheat in the human diet...It simply does more harm than good...period.
Many people often ask me... "But what about the FIBER in wheat? I thought that's why it's supposed to be healthy?"
Sorry, you can get ALL of the fiber you need from fruits, veggies, and nuts, without the digestive system damage and massive blood sugar issues that are caused by wheat.
.
Another COMMENT about apparent gluten intolerance:
NOT GLUTEN, but High-FODMAP Foods
It may NOT be GLUTEN
It may be High-FODMAP Foods
Finally! The Truth About Gluten
(unbelievable breakthrough)
(unbelievable breakthrough)
for a comment on this, see:
(An interesting question becomes - if I am not going to eat wheat - is there a grain I can make bread from ??
Some research suggests that rye turns on some genes that are beneficial. - check the net......., & below references ))
A list of foods that do NOT contain gluten can be found on:
http://www.the-gluten-free-diet.com/gluten-free-foods.html
<><><><><><><><><><><>
VERY IMPORTANT:
This information is for anyone looking at the whole gluten sensitivity question:
NOT GLUTEN, but High-FODMAP Foods
It may NOT be GLUTEN
It may be High-FODMAP Foods
Finally! The Truth About Gluten
(unbelievable breakthrough)
(unbelievable breakthrough)
from: Helen Martyre
Gluten doesn’t make me sick, but the misconceptions about it and the “gluten-free” craze sure make me feel uneasy.
Look, I understand that you or someone you know may have irritable bowel syndrome (IBS) or celiac disease, and in that case, my heart goes out to you. Those are terrible conditions, and they can make your life extremely difficult. For years, before your condition was a food trend, you likely had a hard time avoiding foods containing gluten. But for the most part, you’re really the only people who are medically recommended to eat gluten-free foods.
For about the other 92% of people claiming to have a non-celiac gluten sensitivity, it appears your condition just might not exist. That’s right, folks; gluten is apparently not the enemy you think it is.
According to a new study, it’s probably not gluten that’s making you sick, but another compound that causes the symptoms associated with gluten sensitivity. And before going any further, I’d like to point out that the scientist behind this research is the same person who declared non-celiac gluten sensitivity was a real thing. It appears not even he believed those results.
His new work looks at what’s really at play in how people feel when they stop eating wheat. The answer he found is that it’s not gluten, but a fermentable short-chain carbohydrate called “FODMAP” that is difficult for the small intestine to absorb.
The study followed people who reported having non-celiac gluten sensitivity and IBS, but were negative for celiac disease. They started out on a two-week low-FODMAP diet, then went on a high-gluten diet (16 g per day), a low-gluten diet (two grams of gluten and 14 g of whey protein per day), or a control diet (16 g of whey protein per day) for a week. Everybody was tested for intestinal inflammation and other sensitivity issues.
Following a two-week washout period, subjects spent three days on either the high-gluten diet, a diet of 16 grams of whey protein per day, or a control diet with no additional protein.
Every participant experienced consistent and significant improvements in gastrointestinal symptoms on a low-FODMAP diet, but worsened significantly when their diet included gluten or whey. Only about eight percent had symptoms that were gluten-specific.
The doctor said that a gluten sensitivity is something people think they have, but probably don’t. Something he called “a nocebo effect.” A nocebo is essentially a harmless thing that creates a negative effect on the person who takes it. It’s entirely psychological.
So basically, it’s not the gluten that’s causing the headaches, stomach pains, and bloating; it’s the FODMAPs. FODMAPs are found in a number of foods, including high-gluten foods. However, they come from a variety of sources and don’t necessarily mean that people who claim to have a gluten sensitivity need to completely avoid gluten. Here are some popular examples of high- and low-FODMAP foods.
High-FODMAP Foods:
- Vegetables like asparagus, onions, garlic, and celery
- Fruits like apples, pears, mangoes, watermelon, peaches, plums, and nectarines
- Yogurt, soft cheese, milk, and cream
- Legumes
- Rye- and wheat-based foods
- Cashews and pistachios
- Vegetables like green beans, bell peppers, carrots, fresh herbs, lettuce, tomatoes
- Fruits like bananas, oranges, and grapes
- Lactose-free milk and cheese
- Meat, fish, and chicken
- Oats, rice, quinoa, sourdough products, and gluten-free bread
- Almonds and pumpkin seeds
So if you’re considering a gluten-free diet due to a perceived sensitivity, try cutting out these high-FODMAP foods first.
In health,
Helen Martyre
In health,
Helen Martyre
quoted at: http://4-my-best-life.blogspot.com.au/2014/06/not-gluten-but-high-fodmap-foods.html
A FURTHER COMMENT:
A FURTHER COMMENT:
clearing Up the Confusion About Gluten | General Health |
By David Blyweiss, M.D., Advanced Natural Medicine July 14, 2014
What about digestive symptoms… like diarrhea, constipation, bloating, gas and abdominal pain? How often do you experience headaches, joint pain or numbness in your legs, arms or fingers? It's easy to dismiss these symptoms as any number of things… If you feel fatigued after meals, maybe you just had too much to eat. Or perhaps there was more sugar in the food than you thought. That would account for both the brain fog and fatigue. If you're experiencing abdominal issues, it could be that the food just didn't agree with you. Aches and pains? Well, that's just a normal part of ageing, right? But, with my patients, I'm looking for a pattern. And, if they answer "yes" to several of these questions, the first thing I do is take a look at their eating habits. You see, certain foods can trigger autoimmune responses and sensitivities. Here in my practice, one of the biggest offenders is gluten. Gluten is a protein found in grains such as wheat, barley, rye and any foods made with these grains. You'll also find glutens in baked goods (like bread and cereal), gravies, pasta, soups and salad dressings. And, it can cause all of the symptoms I just mentioned. The thing is we've all been brought up thinking we need to eat plenty of grains to improve digestion and remain healthy. So, my patients are often confused to discover these age-old plant products might be causing their problems. "We've been eating grains forever," they say. "Why are they suddenly 'bad' for us?" Well, the grains we eat today aren't anything like the ones your ancestors ate. They've gone from being an agricultural product to a scientifically engineered and hybridized food product. In fact, these days, grains are pretty much a loaded weapon when it comes to your health. And certain "modern" farming practices might be making us more susceptible to gluten sensitivities than ever before | |
<><><><><><><><><><>
More information at:
http://4-my-best-life.blogspot.com.au/2013/03/diabesity-nutritional-genomics.html
and:
http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html
These sites and the following sites are advertisements for products/services - that I hope you find interesting enough to buy.
Sales, of course, usually pay commissions.......
The information for each site is taken from that site.
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