Problems to Consider with Whole Wheat

Studies indicate that whole wheat might cause some health problems.  Here are six possible problems from whole wheat.

Wheat is full of gluten

Gluten protein is primarily found in wheat and some grains such as barley, rye, and spelt.   The name of the protein got obtained from the glue-like properties of wheat.

Apart from making the dough elastic, gluten protein gives it elastic properties.  The major issue with modern wheat is the inability of most people to digest gluten found present.

The immune system recognizes the gluten protein found in the digestive system as foreign attacks, hence attacking both gluten and the gastrointestinal wall as well.   This causes celiac disease, a condition that is serious and might affect as high as 1% of the population.

Nevertheless, support that a bigger percentage of individuals are allergic to gluten exists.  Although the people lack a full-blown celiac disease, on ingesting gluten they portray the symptoms.

Other studies indicate that people who lack celiac disease can be affected by gluten, which can destroy their internal lining.  Besides, the gluten protein causes symptoms such as anemia, pain, tiredness, stool inconsistency, bloating, and others.

Additionally, evidence exists, which indicates gluten might make the intestines lining more permeable, hence enabling some partially digested substances to move from the digestive tract into the bloodstream.

All said, it is important to note that some individuals are not allergic to gluten, as they can tolerate it well.  Finally, gluten sensitivity initiates different adverse effects.

Wheat raises the blood sugar level rapidly

Grain products which are refined such as white bread are digested faster, causing a rapid increase in blood sugar.

Later on, the high increase in sugars decreases rapidly, hence stimulating hunger and intake of high-carb meals.  The phenomenon is called blood sugar roller coaster.

Nevertheless, products composed of whole grains and with more fiber should reduce the rise in blood sugar.  However, the issue is that whole grains do not turn to be so.  In most cases, they are pulverized into fine flour that is the digested faster, hence rapid rise in blood sugar.

The marker of how fast foods increase the blood sugar levels is glycemic index.   Similar to white bread, whole white bread glycemic index is 71.

Cancer, diabetes, obesity, and cardiovascular disease are all linked with eating diets high gluten.  Increased blood sugar levels lead to complications if the protein acts against proteins present in the body.  The process is known as glycation and a major component of aging.

Wheat substances lower nutrients in the body

When compared with foods like vegetables and animals, wheat is less nutritious.  Besides, wheat has substances robs nutrients in other foods.

Phytic acid is a substance in food in wheat, which is likely to bind minerals like magnesium, zinc, iron and iron, hence preventing the absorption of the minerals.  Unlike refined wheat, whole wheat has more phytic acid.

Besides, all essential amino acids are not present in wheat, while those present are not in the appropriate ratios.  Therefore, wheat is not a healthy source of protein for human use.

In people who are sensitive to gluten, their digestive lining is likely to be destroyed, hence lowering the absorption of all nutrients.

Additionally, a study indicates that fiber from wheat leads to burning of vitamin D reservoirs by 30% quicker, leading to increased deficiency risk.

Consumption of wheat is linked with various brain diseases

As per various studies, severe brain disorders are connected to wheat consumption.

  1. Gluten connection to Cerebellar Ataxia

Cerebellar ataxia is a motor distraction initiated by lesions in cerebellum.  The cerebellum is a section of the brain controlling the motor activities.  The consumption of gluten can generate or worsen one form of the disease.  The condition is known as gluten ataxia, which comprises of an autoimmune attack on the cerebellum.   A lot of studies indicate some connection between cerebellar ataxia, gluten and gluten sensitivity.  Also, a controlled experiment shows an improvement in patients with ataxia, who used gluten –free diet.

  1. Gluten connection with Schizophrenia

Schizophrenia as a mental disorder is severe and afflicts 0.3-0.7% of persons at a time in their lifetime.   There exist strong statistical links between schizophrenia, gluten sensitivity and celiac disease.  Most individuals with the condition contain antibodies in their bloodstream, which against gluten.   Besides a controlled experiment and some reports on the case show that some patients improved by using gluten free diets.

  1. Additional brain disorders

Other brain disorders that might get linked to gluten sensitivity and celiac condition include autism and epilepsy.  However, it does not mean that gluten or wheat causes the conditions, but some evidence show they are a contributing factor to some patients.

Wheat is addictive

Although some believe that wheat might cause addiction is yet to be proven, speculation is allowed due to some observations.   If gluten proteins were broken down in a test tube, they would form peptides which stimulate opioid receptors.  The peptides are known as gluten exorphins.

The opioid receptors are brain receptors which get stimulated by drugs such as morphine, heroin, and endorphins which are produced naturally when we run.

When you consume gluten, it is broken down into opioid peptides, which move into the blood then finally into brain, causing wheat addiction.

The blood of celiac patients contains gluten exorphins.  Also, some evidence in animals shows gluten exorphins get their way into the body.  However, there is no indication of wheat addiction, making it theoretical.

Whole wheat slowly increases small and dense LDL cholesterol

Increased risk of heart disease is associated with increased levels of LDL cholesterol.  Nevertheless, studies indicate there are more types of LDL, and the size of the molecules is necessary.

Individuals with small and dense LDL particles, which are known as pattern B, have a higher risk of heart disease, as compared to people with large particles which are referred to as pattern A.

A random controlled experiment separated 36 overweight men into two groups. The first group ate whole oats and the other whole wheat.   After 12 weeks, the oat group decreased the small, dense particle, while the wheat group increased the small, dense LDL particles to a higher percentage.