All over the news lately I keep hearing about the rising numbers of people who are gluten intolerant or who are testing positive for celiac disease. My answer is “I’m not surprised”. I mean think about it, with today’s genetically modified wheat it’s no wonder people are developing the sensitivity.
I was listening to the radio the other day and had it tuned to CBC. The host of the progran was interviewing Dr. William Davis author of “Wheat Belly”. He was explaining that wheat has been so hybridized and crossbred that it grows twice as fast now as it did 50 years ago. In fact, he went on to say that in some areas, two crops can be grown and harvested in the same time that it took one crop to grow 40-50 years ago. This hybridization of wheat creates a new protein that is not found in either parent plant. It’s a new and different protein that one that has never been tested for human consumption. And we have genetic modification and “modern science” to thank for that. Now, don’t get me wrong, I appreciate farmers and the farming industry. What I don’t appreciate is the seed companies who seem to think it’s ok to tinker with the seeds that grow the products. It’s like they are bulking up the seeds with steroids, pesticide resistant chemicals and whatever else will work to make it grow in all kinds of atmospheres. Great…. you mess around with something long enough and you’ve completely altered it from it’s naked, natural form and that is EXACTLY what has happened to wheat and other grains these days. Not only that, no one has tested what these new grains are doing to us. Dr. Davis refers to them as “Frankengrains” and I’m beginning to think he is right.
The more research I do on wheat the more amazed I become. It truly is addictive and the whole media blitz of eating “whole wheat” is hilarious. It’s like they are saying ‘here, eat this cuz it’s less bad for you’. Whole wheat flour is just as addictive as white flour sadly, and the effect that both have on your blood sugar is exactly the same, it makes your blood sugar skyrocket! So, why then to dietitians tout whole wheat to diabetics? It makes no sense. What is behind it all is a giant marketing machine. Dr. Davis is right when he describes the idea that government is not completely innocent in it’s promotion of wheat and wheat based products. Read his article in Maclean’s here
http://www2.macleans.ca/2011/09/20/on-the-evils-of-wheat-why-it-is-so-addictive-and-how-shunning-it-will-make-you-skinny/
gocernments are not revealing all the information they have, they know it’s addictive. Shame.
So here’s my challenge for you. Do yourself a favour and eliminate all wheat from your diet for 2 weeks. That means eating more vegetables, proteins, good fats, and not eating bread, pasta, muffins or cookies. If you do, make a choice to eat wheat and gluten-free brands. (Shameless plug, our breads, muffins and cookies are a PERFECT choice). See if you don’t feel better, more “satisfied” after eating and pay heed to the delcines in your cravings. As Dr. Davis explains, wheat withdrawal is typically about 5 days (and can include headaches and some unpleasant feelings) BUT do yourself a favour and give it an honest try. What you will notice is that you will feel more energized, less hungry (wheat is for sure one of the biggest appetite stimulants thanks to the amylopectins and gluten derived polypeptides) and for those of you with arthritis, diabetes, and other ailments, pay special attention to your blood sugars and the feeling in your joints. Take daily notes if you have to. Then, after two weeks come back to this post and tell me how you feel! I did it and you can too! I gave up gluten because it was doing damage to me but you can make a healthy choice and conscious decision to ditch the gluten and wheat. Your body will thank you for it.