Here from Wheat Belly's blog some very interesting facts on wheat. (The book has been dispatched, together with "Cinderella ate my daughter", excellent reading coming up this weekend - if I can get myself away from my other theory building books, that is.)
What is in modern wheat beyond gluten? The biggies:
1) Gliadin–Gliadin is a subfraction of gluten. Even if you are not gluten-sensitive, continued exposure to wheat means you are still exposed to the unique and plentiful gliadin proteins that have emerged from the genetics laboratories, the gliadin that is a very effective appetite stimulant. Eat wheat: get hungry, eat more. Gliadin explains why we have all-you-can-eat lunch buffets and why overweight athletes.
2) Amylopectin A–This is the highly-digestible carbohydrate that accounts for wheat’s high-glycemic index and ability to increase blood sugar higher than table sugar or candy.
3) Lectins–The wheat lectin, wheat germ agglutinin, that is resistant to digestion in the human intestinal tract, is the protein that “unlocks” the normal intestinal barriers to foreign substances. Not everything that goes in your mouth should have access to your bloodstream, so intestinal cells are designed to be selective in allowing or preventing various components in foods to be absorbed. Wheat germ agglutinin disables this selectivity, allowing all manner of foreign substances to gain entry. This is why wheat consumers have more inflammatory and autoimmune diseases like type 1 diabetes, rheumatoid arthritis, and inflammatory bowel disease.
Source>http://www.wheatbellyblog.com/2011/10/gluten-free-is-for-sissies/
Back to reality, chavela!
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