What's Wrong with Wheat

Wheat sustains the world. Wheat is the most important and oldest of the cereal grains and feeds more people in the world than any other food.

As with many foods in our modern diet, the breeding modifications made to increase yield and storage life have changed the plant significantly.

Most of the products containing wheat we consume today are refined – good for the producers and supermarkets, but not necessarily for wheat's overall nutritional value.


Too Much of a Good Thing

We eat a lot of wheat and perhaps unwittingly too much of it.

While we may think we're pursuing the varied diet our bodies need, the truth is that wheat features in a lot of what we eat. For instance we may have a wheat-based cereal or toast for breakfast, sandwiches for lunch, pasta for dinner, plus possibly snacks of biscuits, pastries or cakes throughout the day. That adds up to a lot of wheat!

Our bodies like variety so too much of anything can create a problem.

Unless we have a medical condition – such as Celiac disease where the sufferer has an intollerance to gluten – most of us probably aren't aware that there is too much wheat in our diets.


Wheat Gluten – A Sticky Problem

You don't have to suffer from Celiac disease in order for wheat gluten to cause a problem. The sticky nature of flour products when added to water causes any wheat gluten that is not digested quickly enough to stick to the wall of the large intestine and possibly lead to bowel flora becoming unbalanced and not working efficiently.

Conseqences of this imbalance include constipation and discomfort, hindered absorption of minerals, and intoxication by putrefying bacteria.

Too much wheat can also lead to a lack of energy, weight gain and an inefficient digestive system.

Women may experience worse menstrual cramps and bloating than when on a low-wheat diet.

So reducing your wheat intake could make you feel a whole lot healthier and ready for life.


Some Simple Tips

Try cutting wheat down to one meal a day.

Eat the most natural and unrefined wheat such as wholemeal or wholegrain bread and wholewheat pasta.

Try alternatives: rice, wheat free pastas, rice noodles and oats.

While it is not necessary for most of us to cut out wheat completely from our diets – there is a lot of goodness to be found in the natural wheat products – it is definitely worth making the effort to reduce excessive wheat intake.

Why not give this a go for two to four weeks and see if you notice any difference?