Title : 7 Scientific Reasons to Stop Eating Bread
link : 7 Scientific Reasons to Stop Eating Bread
7 Scientific Reasons to Stop Eating Bread
Here is why:
1) grain bread to attack blood sugar levels more than a Snickers bar
whole grain bread does not really have whole grains in it. Flour in a process where the grains break down into powder form as flour. Since it is in powder form, the body can rapidly digest bread and allowed to enter the bloodstream as glucose.
This raises the fat producing hormone known as insulin. Wholemeal bread even has a higher G.I (glycemic index) score than most candy bars and giggles.
The starches in bread are rapidly broken down in the digestive tract and enter the bloodstream as glucose. This causes a rapid rise in blood sugar and insulin eventually increase appetite. This causes a perpetual cycle of eating, be hungry after eating again.
sugar can also cause elevated blood glycation cellular level when sugar levels react with proteins in the body. This is one of aging components .
This is the negative side of a high-carbohydrate diet that many misinformed authorities are trying to sell.
2) The bread contains a lot of gluten
Wheat contains a large amount of a protein called gluten. This protein has properties as glue (hence the name gluten) responsible for the viscoelastic properties of the dough.
Evidence is mounting that a significant percentage of the population is sensitive gluten. When we eat the bread containing gluten (wheat, spelled, rye and barley), the immune system in our digestive tract " attacks the gluten proteins."
Gluten sensitivity is also associated with some cases of schizophrenia and cerebellar ataxia - both serious brain disorders. Gluten is probably harmful for most people, not just those with diagnosed celiac disease or gluten sensitivity.
The only way to really know if you are sensitive to gluten is to eliminate gluten from your diet for 30 days and then reintroduce it and see if it affects you.
Scientific Study: wheat cut blood flow to the brain frontal cortex ;
Wheat 3) Processing is deadly
most popular grain in the world is also the most lethal for human metabolism. modern wheat is not really wheat at all and is a " perfect, chronic poison ," according to Dr. William Davis , a cardiologist, author and expert in wheat.
Once took over agribusiness to develop a higher yielding crop, wheat was hybridized to the point that it has completely transformed its prehistoric genetic makeup.
All the nutrient content of modern wheat depreciates more than 30% in its natural state without refining compared to their ancestral genetic line. The balance and relationship that mother nature has created for wheat was also modified and human digestion and physiology may simply could not adapt quickly enough to changes.
4) processed breads contain chemicals and preservatives
Like other processed foods, most commercial types of bread contain of sugar or high fructose corn syrup.
Most grains also include phytic acid "anti nutrients" and is one of the biggest problems with soy. Phytic acid is a molecule that binds strongly essential minerals such as calcium, iron and zinc, preventing be absorbed .
Most people trapped in the car soybean are consuming more phytate by volume through mass consumption of things like soy milk, tofu, cereals and processed foods. soybean oil and soya lecithin are two common ingredients in many loaves.
dough conditioners as azodicarbonamide only now being exposed.
Here are common ingredients in many processed breads:
5) Bread is not a nutrient food dense
there are nutrients in bread that can not be obtained from other foods in even greater amounts. Wholemeal bread literally reduce the absorption of nutrients from other foods. To damage the intestinal mucosa, gluten decreases absorption of all nutrients.
Calorie for calorie, whole grain breads contain a low amount of nutrients compared to real foods like vegetables.
Wheat fiber can cause your body to burn through their stores of vitamin D much faster and contribute to vitamin D deficiency , which is associated with cancer, diabetes and death.
6) Wheat and Diabetes Link
Andrew L. Rubman, North Dakota, is medical director of the Traditional Medicine Clinic Southbury, Southbury, Connecticut, said consumption of wheat (gluten found specifically in wheat, rye and barley) could play a role in the transformation of genetic diabetes "on" for those who carry the risk gene. position
Dr. Rubman says that avoiding gluten can be useful for people who already havediabetes because it can reduce the impact of the disease. It is suggested to try a gluten-free diet for four to six months to see if severity of symptoms and improve control of blood sugar. If the answer is yes, the doctor advised to stay Rubman lifelong gluten-free.
7) The enzymes genetically modified
Enzymes, often genetically modified, added to the flour and dough to make larger loaves and keep soft for the day if not weeks, after cooking.
But most worrying of all, recent research suggests that a transglutaminase enzyme, used in the manufacture of food and baking, can actually convert some of the gliadin proteins in wheat flour in a form that can be toxic to some people. Even organic breads made by industrial bakers can contain these things.
The industry is willing to sell us the 'premium' breads with trendy additions omega-3 fatty acids, inulin, folic acid and the like. But if we do not attend to the innate quality of our wheat and flour, our diet consist of little more industrial slop nutrified.
By Natasha Longo preventing disease ; | References: The Guardian ; Nutrition Authority ; CNN ;
About the Author: Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.
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