We All Love Bread
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Wheat raises blood sugar higher than most of the other foods. 4 slices of whole wheat bread raise blood sugar higher than 12 teaspoons of sugar. That’s a simple fact as per the table of glycemic index.
Almost all wheat in USA is from a dwarf strain, which produces a far greater yield but has contributed to the current obesity epidemic.
Some of the world’s most popular diets including Atkins, South Beach and the Dukan Diet have urged followers to ditch bread and other carbs to slim down, while a rising number of celiac and gluten sensitivity sufferers have dropped bread in the name of health.
Modern wheat — including whole wheat — has become so uniquely destructive to multiple body functions that more than 80% of us could benefit from giving it up all together. 50% of us could see and feel results almost right away.
When traditional wheat was genetically altered to become semi-dwarf wheat in the last century, it was assumed, without any testing, that the modifications would not change the way it affected those who ate it.
Those genetic changes could be responsible for the rise in celiac disease and gluten sensitivity we are seeing today. Unique compounds in wheat such as gliadin, amylopectin A and others as triggers of hunger, sharper blood sugar spikes, behavioral disorders and destructive inflammation.
Thousands of patients effortlessly lost weight, relieved joint pain, eliminated their need for inhalers and improved their blood numbers with the simple removal of wheat.
Genetically altered form of wheat has been transformed into such a destructive “food” that any amount has the potential to trigger undesirable consequences.
Due to the overwhelming inflammation-triggering effect of wheat gluten and lectins, or the appetite-stimulating effects of the gliadin protein unique to wheat even reduction does yield benefits, just not as dramatic as elimination.
People have been eating wheat for thousands of years and now suddenly wheat is bad and making everyone sick. It must be the uhh….gluten? lectins?
May I suggest that the problem isn’t the wheat. The problem might be what has been done to the wheat. Maybe it’s the roundup they spray on most wheat? Maybe the problem has something to do with switching out iodine (a necessary mineral) for bromine (poison) as a conditioner back in 1970? Maybe it’s all the iron fortification because of course unbound iron is HIGHLY toxic. See Iron Behaving Badly by DB KELL.
Does Einkorn wheat contain lectins?
Hi Ben, We have not researched lectins in Einkorn, but, as far as I know, all grains have lectins, so I would assume einkorn is no different. Phytic acid is a similar concept and einkorn has 50% less phytic acid than modern wheat, but I don’t know about lectins. I apologize for not having more information.
Be interested in knowing about lectins as well in the einkorn. Great question
My mom and I have loved Einkorn…she normalized her adrenals by eating keto and then reintroducing just einkorn as her main grain. She has been doing quite well. We wonder if the changes in modern wheat are just so hard on people’s bodies whereas einkorn hasn’t been altered. I personally am removing bad lectins from foods that I clearly have never digested well, but I plan on reintroducing einkorn as well. I hope it never changes.
I was curious to see if you had introduced Einkorn into your diet at this point. I’m at the same place where your mom was (doing Keto) and would love to introduce Einkorn as my only wheat variety. Have you experimented with it yet yourself?
Hi..thank you for this article. Do you know anything about Teff?
Hi Linda, yes some. Please visit this page on our other website for more info.
I too, would be interested in a study of lectin content of einkorn flour vs wheat flour.
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