6 custom-background single-author the 8 week blood sugar diet recipe book pdf-js-composer js-comp-ver-4. For most us, there are few foods more comforting than bread. But there is a lot of confusion as to where bread fits into a healthy diet.
The government put it at the base of the food pyramid. So, what is the truth about bread and wheat? The answers to these questions may surprise you! In fact, they are among the unhealthiest foods you can consume. This triggers a cascade of inflammation and increases your risk for cancer, Alzheimer’s, heart disease, fatty liver and diabetes.
And it’s the specific TYPE of carbs in bread that are to blame. And guess what triggers these dangerous compounds to form more than any other food? It is the amylopectin A found in wheat! AT LEAST three times per day! Are You High on Bread?
But wheat has drug-like properties even more powerful than sugar! 400 calories more per day. If you’ve already given up traditional grain-based foods, you’ve made a wise decision! But if you replaced these foods with their commercial gluten-free counterparts, reconsider. The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring! It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.
Most people GAIN WEIGHT on a gluten-free diet. More Arsenic Than the EPA Allows for Drinking Water! Of course, the same risk applies if you’re using brown rice products in your recipes at home. Most people are aware that a little protein in wheat can cause BIG problems for some people. At least 300 health-related issues have been linked to gluten. Any ONE of these could trigger an inflammatory or immune response.
Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage predation. Thorns on a cactus are an obvious example. But wheat and grains have defenses too, including compounds which can deprive you of vital nutrients and slowly leak out toxic effects.
This is called a HINT! Studies show that WGA can have direct toxic effects on most tissues in your body, including the heart and brain. In fact, it enters the brain so easily that scientists are hopeful it can be used to deliver Alzheimer’s drugs. When some people eat the tiniest bit of wheat or gluten, they can be doubled over in pain or running to the bathroom within minutes. But just because you feel fine after eating a bagel, doesn’t mean it is not damaging your body. And you might not feel the slightest gurgle in your belly.
Yet, with each bite you are causing damage to nearly every tissue, system and organ in your body. A VERY long list of skin conditions, including everything from acne to wrinkles. 1 diabetes, rheumatoid arthritis, and multiple sclerosis. More than 50 years ago, doctors discovered that some mental patients made spontaneous recoveries when bread was not available to them.
Recently, doctors at Duke University reported on a woman who had a 50-year history of delusions, hallucinations and suicide attempts. Within a week of stopping wheat, her symptoms disappeared! If all this bread bashing has caused you to reluctantly swear off buns, biscuits, bagels and baguettes forever, I understand. You Just Have to Choose Healthy Bread! And I’m not talking about weak imitations. I’m talking about REAL bread so delicious you’ll swear that it’s bad for you.
My background is in nutritional biochemistry. But my true passion has always been cooking and baking and creating recipes. So I have personal motivations for solving this dietary dilemma. Thousands of people from dozens of countries purchased that book and told me how grateful they are to be able to enjoy these foods again, without concern for their health. It seems that people have the hardest time giving up bread. I missed those simple pleasures too. Many of the things we love most about bread are because of gluten.
It helps create that crusty-on-the-outside, chewy-on-the-inside texture. It helps bread to rise. It makes pizza dough stretchy and chewy. And it provides stability and structure to baked goods.