Wheat is one of the most common food allergens that has long been
associated with a host of symptoms. Regardless of whether or not
you have a known or suspected allergy, sensitivity, or
intolerance to wheat, it is wise for everyone to limit or avoid
this staple grain altogether for several reasons.
1 ~ We eat way too much wheat in this country. For many it is the
only grain they ever eat. This is problematic because it means
missing out on the many nutrients that other grains have to
offer. In addition, eating the same foods over and over can tax
the system, deplete specific enzymes, and lead to intolerances
down the road.
2 ~ Unless you are the rare person who cooks up bowls of wheat
berries, which is its whole grain form, all of the wheat being
served up in this country is processed - the overwhelming
majority of which, is highly processed into white refined flour.
White refined flour and the many products made from it - pasta,
breads, cereals, pastries, cookies and more - are devoid of most
vital nutrients and fiber. These foods are so devitalized they
are actually anti-nutrients that deplete the body of vitamins,
minerals, and enzymes in order to process them.
Unfortunately, even many of the products labeled "whole wheat"
are themselves highly processed, and also frequently contain
white refined flour and refined sugars as well. Check the label!
3 ~ Wheat in any form, processed or not, is challenging to digest
and eliminate due to its high gluten content. Remember as a child
mixing flour and water to make glue? It is gluten that gave this
mixture its sticky, glue-like consistency.
Gluten is a mixture of gum-like, water-insoluble plant proteins
found in many grains, and wheat has the highest gluten content of
them all. Great stuff for binding paper maché, not so good for
the intestines - or any other part of the digestive and
eliminative tract, for that matter.
4 ~ Because it is so difficult to digest and eliminate, wheat is
a notorious mucous-producer and inflammatory agent known to cause
or contribute to a host of dis-eases, including: arthritis, sinus
problems, constipation, diarrhea, bowel disorders, fatigue, yeast
infections, liver & gallbladder congestion, mental disorders,
insomnia, and suppressed immune function. In Chinese medicine
wheat is considered one of the primary causes of depression.
Regardless of whether or not you are suffering from these or any
other symptoms, everyone can benefit from limiting wheat in their
diet or going completely wheat-free. Try it and see!
Today it is easier than ever before to go wheat-free or at least
cut down on your intake. There is an array of wheat-free and
gluten-free products now available on the market. Choose from:
GLUTEN GRAINS:
barley
kamut
oats
rye
spelt
teff
NON-GLUTEN GRAINS:
amaranth
buckwheat
corn
millet
quinoa
rice - wild, brown, basmati, jasmine, etc.
sorghum
When you enjoy these whole grain alternatives, you will not only
be giving your system a break from wheat and white refined flour,
but you will also be giving your body more of the beneficial
nutrients and fiber it so desperately needs.
All-in-all, losing some of the wheat can mean regaining some of
your health & energy!
SOME FAVORITE WHEAT-FREE PRODUCTS
- Bob's Red Mill Gluten-Free Pancake Mix
- Bob's Red Mill 8-Grain Wheatless Cereal
- Ryvita or Wasa Rye Crackers/Flat Bread
- Vita Spelt Pasta Products
- Tinkyada Rice Pasta Products
- Thai Kitchen Rice Noodle Soup & Other Dishes
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