Reasons To Avoid Wheat Flour

We have been told that wheat bread was the healthier alternative to white bread. So many brands started marketing wheat flour in breads and processed packaged foods, like cookies, chips, crackers, and baked goods. These are usually inexpensive foods, easily accessible, and taste good. These foods are contributing to the increase in obesity and chronic diseases in our society today. Here are some reasons to avoid wheat flour.

Gluten Is Inflammatory

Gluten is a mix of proteins found in wheat, barley, rye and oat. It is very hard for the body to digest gluten. That explains why you may experience bloating when you consume it. Gluten has two subtypes of wheat called gliadin and glutenin. Gliadin is a protein and gultenin is the protein that gives the strength in elasticity of bread dough.

Those with celiac disease are allergic to wheat and must avoid all gluten. We all should avoid gluten as it can active the immune system in an inflammatory way. It is has been shown to trigger leaky gut, which causes the gut bacteria to be out of balance. The proteins in gluten interact with the immune system as it passes through the intestinal barrier to get into the blood and affect the immune system. Gluten also has the ability to kill cells, and cause an inflammation response in the body.

Grains Significantly Spike Blood Sugar

When gluten causes inflammation in the body this also changes how food is absorbed. This causes a spike in blood sugar levels. People with diabetes would benefit from cutting gluten as a way to keep blood sugar levels under control. When gluten and processed grain are eliminated from the diet you will reduce spikes in blood pressure.

Wheat Flour Is Commercially Modified

The majority of wheat consumed today has been altered from its original form. Wheat flour is sprayed with toxic herbicide before harvest and then preserved with calcium propionate. Once it has made it to store shelves it has been stripped of nutrients and other benefits. This is a result of the need to keep cost low. The alterations of wheat have lead to many health issues that so many suffer from today. There has been more research into the chemicals being used and the impact it’s having on consumers.

It’s High In Phytic Acid

Phytic acid is a natural substance found in plant seeds. It impairs the absorption of iron, zinc, and calcium. This may cause mineral deficiencies and has been referred to as an anti-nutrient. There are ways to reduce the amount of phytic acid in foods. Soaking legumes in water overnight will reduce the phytate content. Sprouting of seeds, grains and legumes will also cause a reduced amount of phytate. Fermentation is another way to cause phytate to breakdown, sourdough is a good example. These methods work to reduce the phytate content in foods. Those with iron and zinc deficiency should be especially careful to avoid foods that are high-phytate.

Alternatives For Wheat Flour

Healthy grains to substitute with are foods such as, quinoa, buckwheat, organic oats, and gluten-free breads. Some wheat-free flours for baking are buckwheat flour, almond flour, rice flour and chickpea flour. While gluten-free options are better than gluten, they still can have added sugar or sodium levels to boost flavor. You have to make sure to read food labels carefully.