Celiac disease researchers have proposed that these changes in the genetic
and biochemical code of modern industrial wheat underlie the
quadrupling of celiac disease witnessed over the past 40 years. Humans
haven’t changed—the wheat has changed. Even small changes in the
protein and amino acid structure of modern wheat are more than enough
to amplify or reduce the immune and inflammatory responses in
Can you explain how
wheat wreaks havoc
on blood sugar? Why is
this so dangerous?
» Amylopectin A is the so-called “complex” carbohydrate of wheat.
Unlike other forms of amylopectin, such as those found in beans and rice,
the amylopectin A branching structure is highly digestible, explaining
why wheat products increase blood sugar faster and higher than nearly
all other foods.
Repetitive blood sugar highs followed by high insulin is the process that
leads to insulin resistance and visceral fat accumulation, the signature
wheat belly. But there’s more to it. High blood glucose provokes the
process of glycation, or glucose-modification of the proteins of the body.
If we glycate the cartilage cells in our cartilage, the cartilage becomes
brittle, degrades and leads to arthritis. If we glycate the cells lining our
arteries, we get stiff arteries, hypertension and atherosclerosis (heart
attacks and stroke). In other words, glycation is a fundamental unhealthy
process that underlies multiple health conditions as well as aging.
So any food consumed repeatedly that increases blood sugar to high
levels will add to this irreversible process of glycation. Eating more
“healthy whole grains” is one such repetitive process since most people
do so several times per day, seven days a week.
TOP 1O FOODS FOR A HEALTHY BELLY
pepper and lettuces
RAW NUTS AND