I started with not eating any bread trying to keep my carb intake at its very minimal. We must remind ourselves that we get the results by which we psychologically attach events and action tied to the results we expect. In this case, I was attached bread to carbs and just trying to not digest any carbs. This helped me see some hazy results while I was going from 167 lbs. to 162 lbs. cycling up and down from Monday – Friday. It would never stay under 162 and stay there UNTIL I found the true effects of digesting bread and glutens in general.
I have been a recovering breadaholic for the past 12.5 months. I’ve realize that whenever I eat it I tend to fall in to a bloated state of coma in the brain and the body. It never does any good for us. Although, it sure is tempting when it taste so sugary good. :-p
I started to research why we get so bloated and what are the long term effects of consuming bread. My findings show that the refined grains that make up the bread are the leading violators attacking our bodies in such a negative way with every consumption. The refined grains that makeup bread have been milled, a process which removes the bran and germ. This is removed to give grains a finer texture and preserve their shelf life, but it also removes dietary fiber, iron, and many B vitamins are body needs. Some examples of refined grain products are white bread, white flour, de-germed cornmeal, and white rice.
The starches in bread get broken down quickly causing the digestive tract and enter the bloodstream as glucose. This causes a rapid spike in blood sugar and insulin levels.
Whole-wheat bread causes a rapid spike in blood sugar than most candy bars* Rapid spikes go pretty high when eating bread but tends to go down just as quickly. With rapid blood sugar decreases it causes us to become hungry calling for another high-carb snack to spike your blood sugar level again.
When our blood sugar levels spike in this manner it causes glycation. This is a large utility part promoting diabetes mellitus and ageing.**
Wheat contains a large amount of a protein called gluten.
This protein has glue-like properties (hence the name gluten) responsible for dough’s rubbery properties.
Gluten sensitivity is also associated with some cases of schizophrenia*** and cerebellar ataxia**** which are both serious brain disorders.
Controlled trials in people not sensitive to gluten show that gluten damages the wall of our digestive tract causing pain, tiredness, and bloating. *****
Whole grain breads are better for you than breads made with refined grains, but the best option is no bread at all. Breads made with soaked and sprouted grains may be less unhealthy. Gluten-free breads may also be healthier than those made with gluten grains like wheat, spelt, rye and barley.
If a damaged intestinal wall, blood sugar roller coaster, bloating, tiredness and a 60% increase in small, dense LDL isn’t a good enough reasons to quit eating bread, then I don’t know what is.
The only way to really know if you’re gluten sensitive is to remove gluten from your daily eating habits for 30 days straight and then see how the introduction of glutens again after the 30 days affects you. The results could be surprising by the way you feel and the amount of energy that differentiates heavily when re-introduce glutens after 30 days. Try it for yourself! 🙂