THIS Sticky Protein Is Destroying Your Fat Loss?

Do you regularly consume whole wheat products in order to lose weight, improve heart health, or reduce your risk for cancer?

Did you know that you may actually be doing more harm than good?

The simple fact is this: whole wheat products of today, well - they're just not the same as they were 40 years ago.

And this could be leading to negative health conditions that may lead to allergies...

Autoimmune diseases such as Celiac disease...

And it may cause unsafe increases in your blood sugar (and insulin levels)!

Plus – on top of it all - it could increase inflammation in your body and may lead to weight gain.

Before I reveal what you need to do, you need to understand the difference between today’s wheat product and the product from yesteryear!

Today's Whole Wheat Problem

Forty years ago, the wheat grown and consumed was completely different than the type of wheat we have today.

In fact, today’s wheat may be smaller and more potent wheat.

It may contain a lot more fiber...

But what it gains in fiber, it may lack in other nutritional features.

If you’re like most people, then you may have listened to mainstream media and have incorporated whole wheat breads, flours, and pastas in order to obtain their associated health benefits.

And this is a great thing – switching unhealthy with a better option!

But did you know, that whole wheat products may be just as processed and bad for you as white, processed flour products are?

Some studies show that eating whole wheat bread may increase your blood sugar - as much as white flour does!

And this may spell trouble for your weight!

When there is a sharp increase in your blood sugar, there could also be a sharp increase in your insulin levels.

Let's review for a moment:

Insulin is a hormone that shuttles sugar out of your blood and into your cells.

Now, when there is too much sugar - like what would be found in most high-carb and sugar diets - then your body will use what it needs and store the rest for later.

And this means that there is an increase in FAT being stored in your body every day!

Whole wheat bread may be no different!

It may cause the same increases in your blood sugar and insulin levels due to a super type of sugar that is found in this new, modified wheat product.

Plus, this new type of wheat has a stronger gluten product, which some studies suggest could be the cause of increased allergies and cases of celiac disease.

But what is gluten?

Gluten is a sticky protein found in whole wheat grains.

It is what helps bread rise and hold the wheat together.

However, this more potent gluten molecule could be one of the causes of food allergies and celiac disease.

Now that you know a little bit more about your favorite bread product, what can you do about it?

What To Do...

First, if you are one that cannot live without breads, pastas, and desserts, then switching from more processed flour to whole wheat flour may be the best option for you in order to start making healthy changes.

The best way, however, may be to avoid whole wheat products all together.

Look for lower calorie, whole food options such as fruits and vegetables.

They may not only reduce your intake of whole wheat products, but they will give you plenty of vitamins, minerals, and antioxidants that your body needs to fight inflammation and infections.

And they also can provide a whopping serving of fiber, which is very beneficial to weight loss.

You could also include more foods - like lean cuts of grass-fed beef, wild-caught fish, free-range poultry, and sprouted-grain bread products (gluten free and wheat free).

This may lead to weight loss, decreased inflammation levels, and may boost your intake of heart-healthy omega-3 fatty
acids, all while reducing your intake of whole-wheat grain products.

References:

Sollid LM, Scott H, Kolbergh J, Brandtzaeg P.  Serum antibodies to wheat germ agglutinin and gluten in patients with dermatitis herpetiformis.  Arch Dermatol Res.  1986;276(6):433-6.

Dalla Pellegrina C, Perbellini O, Scupoli MT, Tomelleri C, Zanetti C, Zoccatelli G, Fusi M, Perfuuffo A, Rizzi C, Chignola R.  Effects of wheat germ agglutinin on human gastrointestinal epithelium: insights from an experimental model of immune/epithelial cell interaction.  Toxicol Appl Pharmacol.  2009 Jun 1;237(2): 146-53.