You may be affected by wheat, without realizing that it’s the cause. But Why So Many Allergies to Grains and Wheat Especially? As mentioned, modern wheat is not the same as it once was. He thought about that and went gluten free and, in summary, was well in two months. Here’s a look at 11 reasons why. The following reasons focus on why you should be limiting wheat. 2) Wheat is acidifying --Humans are meant to consume a diet that is net alkaline. First of all, a refresher: wheat is a grain. It’s Packed with Gluten. It’s the glue that holds your bread together and gives it it’s elastic properties. Gluten is made up of the two proteins: gliadin and glutenin. I’ve been surprised how little they know about their own crop. 1. And once again, this isn’t limited to celiac disease. Soy & Corn are extremely similar in terms of amounts of the crop that are treated. While hunter-gatherers who consume meat along with plentiful vegetables and fruits live a net alkaline diet (urine pH 7 to 9), modern humans who consume insufficient vegetables and too much grain (of which more than 90% is usually wheat) shift the body towards net acid (urine pH 5 to 7). Corn is bad because of its carbohydrate content, glyphosate residues, or the unintended effects of the Bt toxin. Why You Should Probably Stop Eating Wheat Today's hybridized wheat contains hard-to-digest proteins that aren't found in the parent plant. Gluten has become quite a buzz word lately. Another reason for why is wheat bad for you revolves around gluten. And did you know that there’s other stuff in wheat that’s also worth avoiding: wheat is bad news for reasons that have nothing to do with gluten. We have been selling two varieties of heritage wheat for the last 4 years since no doctors, including the Mayo Clinic, could figure out why my husband was so sick. The Basics. Gluten is a protein found in wheat. There are many other reason why these crops are bad for your health, including but not limited to: The calories in wheat come mostly from carbohydrates, but wheat also contains a few problem proteins. Gluten; Wheat Germ Agglutinin; Amylase Trypsin Inhib This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998. The problem with modern gluten lies in digestion issues. Corn is a very concerning thing now, particularly with the advent of genetic modification, but it’s still not as bad as wheat.
Associated with Blood Sugar Spikes and Diabetes, Essential Lifestyle Health Tips Seniors Need To Know, Yohimbe: The Wonder Ingredient for Male Enhancement, 5 Healthy Morning Routines to Start the Day Right, 4 Mistakes That Prolong Your Weight Loss Journey. If we just look at the changes in grains from the invention of the modern steel mill and the high-yield dwarf varieties cultivated in the 1960s, it still doesn’t completely match up with or explain the drastic rise of grain-related allergies and intolerances in the last two decades … but there is a missing link that might! Corn is bad, but it doesn’t have the full range of effects that wheat does. We had potential customers who had told us they were gluten intolerant and couldn't use our products.