Wheat risks have been the subject of articles and books published during the past several years and have generated public interest and discussion among academic and medical communities.
Perhaps surprising to many, long established whole grain wheat health benefits promoted by Big Food, Big Pharma along with government agencies (USDA) and medical institutions are being openly challenged with international data from basic research and clinical observations.
William Davis, MD, cardiologist and author of Wheat Belly (2011) and David Perlmutter, neurologist, nutritionist and author of Grain Brain (2103) are two authors among others whom have taken a prominent role in the debate on wheat health concerns.
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Assertions made against wheat by Davis, Perlmutter and other physicians have been challenged by the different industries - the ongoing debate likely will help to clarify the scientific claims and health impacts being alleged.
Mainstream medical institutions including the Mayo Clinic continue to support wheat grain.
Part of this wheat issue is related to challenges made against conventional nutritional practices emphasizing a low-fat, high-carbohydrate diet that seemingly have ignored the research data and the epidemics of diabetes and obesity since the announcement of policies during 1992 and 1994. [see Perlmutter book, p. 89]
Both authors comment on how ancestral wheat (einkornn) no longer is the form of wheat consumed today in either appearance and nutritional value.
Wheat consumed presently bears little genetic relationship with einkornn as a consequence of genetic manipulations [crossbreeding and hybridization].
Among wheat risks mentioned by these and other authors are the following:
- contains complex carbohydrate (amylopectin A): has a high glycemic index and is source of inflammation and glycation (see below)
- many gluten proteins cross the blood-brain barrier and contribute to brain neuropathies
- contains an appetite stimulator (gliadin protein) acting as a "weak opiate"that binds to brain region; this compound can be blocked by opiate-blocking drugs
Dr. Davis also notes gluten-free products have 'junk carbohydrates' - cornstarch, rice starch, potato starch, tapioca starch - which all elevate blood sugar levels, leading to insulin resistance and deposition of visceral fat to muscle and liver [medically recognized as dangerous].
Wheat consumption contributes to inflammation - in particular, to a process known as glycation: where high blood sugar levels in blood bind to and modify the structure of amino acids, proteins and fats.
These complexes accumulate, can form polymers and interfere with biological functions.
[see Davis for more details about the two forms of AGEs: endogenous and exogenous, p. 140]
Consequences of Advanced Glycation End products [AGEs] are observed in many organs including blood hemoglobin (A1C assay) and skin (wrinkles, loss of elasticity).
Diabetics may experience feet and retinal neuropathies and kidney diseases while atherosclerosis (stiff arteries), cataracts (clouding of the eye lens), dementia (compromised brain neural connections) and arthritis (joint cartilage) are among other medical conditions experienced by both genders.
AGEs become associated with other damaging processes: oxidation and free radical formation along with inflammatory responses [including cytokine production] [see books for details].
I will continue to make further changes to my daily choices by consuming other grains/seeds (including flaxseed, amaranth, quinoa, chia, millet, sorghum, brown rice, oats in limited quantity) and to eat vegetables, seeds, raw nuts, some fruit, meat, fish, eggs, some cheese, some legumes and 'good' oils.
Ask questions. Educate yourself.
Make better and more informed food choices for short and long term health benefits.
# AGEs # Glycation # Inflammation # Wheat Health Risks # Wheat Belly (book) # Grain Brain (book) #Yoga And Nutrition
