BREAD MAKES YOU SPREAD…Well… it’s true for many women. But what about whole wheat? According to recent studies, it is at the very least, “less bad” than refined wheat. But the main problem with most whole grain foods, is that they aren’t made from actual whole grains. It is a marketing ploy.
Almost without exception, the grains have been pulverized into very fine flour that is just as easily digestible and spikes blood sugar just as fast as the refined grains. In fact, whole wheat bread has a glycemic index (a measure of how quickly foods spike blood sugar) that is just as high as regular white bread.
Whole wheat bread might contain a little more fiber and some more nutrients, but there really isn’t much difference when it hits your system. Plus, there are NO nutrients in wheat (whole or refined) that you can’t get in even greater amounts from other foods. Many studies show that wheat (even “heart-healthy” whole wheat) can lead to health problems, especially in people who are sensitive to gluten.
OK so what’s gluten. GLUTEN is found in wheat, rye, barley and any foods made with these grains. Do not eat them if you are concerned about gluten. According to Alessio Fasano, director of the Center for Celiac Research and Treatment, people who are sensitive to gluten usually get bloated, foggy, depressed, and headachy.
Choose fresh, healthy foods like fruits, vegetables, beans, nuts and gluten-free grains like quinoa or rice. (preferably brown, black, wild rice)
Avoiding wheat can be especially hard because this means you should avoid all wheat-based flours and ingredients. These include:
- White Flour
- Whole Wheat Flour
- Durum What
- Graham Flour
- Wheat Germ
- Wheat Bran
Common foods that are usually made with wheat include: DO NOT EAT
- Flour Tortillas
- Cereal (unless made of quinoa or brown rice)
- Dressings (unless only made with olive oil and vinegar)
- Naan bread