Do you continue to exercise most days of the week, eat according to what most experts tell you, yet still can’t lose those extra pounds? Or are you are satisfied with your weight, but dissatisfied with your soft midsection?
It is possible that wheat is prohibiting your body from getting rid of those extra pounds and flabby belly. More specifically, it is gluten that is the root of the problem.
Modern wheat is high in gluten proteins, much higher than your great-grandmother’s wheat. Hybridization and engineering have resulted in new gluten strains that have not been tested for their long term affect on human beings.
Since it is the most consumed among all of the gluten-containing grains, wheat has a greater impact on the lives and health of most people. This new form of wheat, with its new strains of gluten, has been blamed for a variety of health issues, most notably obesity.
Wheat Stimulates Insulin Production
Modern wheat contains highly digestible carbohydrates that increase blood sugar dramatically. When blood sugar increases, insulin production increases. Insulin is a hormone that regulates blood sugar by feeding it to the fat cells. The more your blood sugar is elevated, the more your fat cells are being fed.
Imagine a day of “healthy” eating: whole wheat cereal for breakfast, a sandwich on whole grain bread for lunch, and pasta salad for dinner. All three of these meals will increase your blood sugar and raise your insulin, creating a constant cycle of fat-cell feeding.
Wheat increases your appetite
All of this excess insulin causes massive swings in blood sugar levels, which lead to an increased appetite and frequent cravings. These cravings tend to be for the very foods that contribute to this cycle of appetite-fueling insulin surges.
The effects of wheat on the appetite can be obvious. Eat a piece of cake, and notice your urge to take another slice. The same is true for cookies, pretzels, and muffins. Wheat can have an effect similar to that of an addictive drug, luring you back for more.
Wheat is Often the Culprit in Unexplained Weight Gain
Unexplained weight gain can be the result of celiac disease or some other level of gluten intolerance. Those who are gluten intolerant are not necessarily suffering from painful symptoms.
Celiac disease or gluten intolerance may go undiagnosed for many years, even if there are other health problems. Issues that might not seem to be related to the intestinal tract, such as mood disorders, migraine headaches, or skin rashes, can often be the result of gluten intolerance.
Although weight problems can be the result of gluten intolerance, quick weight loss is common among many people who eliminate wheat from their diets, not only those with celiac disease.
The wheat that is contained in many foods today is not the wheat of previous generations. The gluten proteins found in modern wheat can cause a wide range of health problems, including issues with weight and obesity. For many people, the switch to a wheat-free diet has proven to be a quick and effective way to shed pounds.
Related Articles By Cathe:
4 Gluten-Free Whole Grains to Enjoy
How to Know if You Have Gluten Intolerance
Is There a Test for Gluten-Sensitivity?
Gluten-Free Diets: Fleeting Fads or Life Savers?
Do You Really Need That Gluten-Free Diet?
3 Reasons Why Wheat Could Be Keeping You Fat
Is Gluten Intolerance and Wheat Allergy the Same Thing?
Are Whole Grains Good or Bad for Your Gut and for Your Health?
I need a little bit more information here. Is the wheat that is mentioned here include the whole grains (complex carbs) that are recommended to increase fiber intake? Foods that are mentioned here, such as cookies and muffins, I think of as having the simple carbs which would definitely raise blood sugar levels and insulin levels at a rapid pace.
Check out the glycemic index. Whole Wheat has a higher glycemic level than a Snickers Bar. And it’s more than just gluten in the wheat. There are gliadins, Amylopectin A, high amounts of lectin, phytates, and the list goes on. There’s a good website about wheat at wheatbellyblog.com. No, I am not a shill for the blog, I just found it very informative.
Yeah, I agree with the previous post…are you referring to refined wheat (white flour) or whole wheat or both? I understand that with celiac disease, it’s any type of wheat that causes issues due to the gluten. But for those of us without a wheat gluten allergy, I thought that whole wheat was actually beneficial and due to it’s high fiber and having more protein to offer it actually helped lower belly fat and lowered the risk of heart disease. The other thing is that gluten free foods tend to be higher in fat and are made by replacing wheat flour with corn starch, rice starch, potato starch, or tapioca starch, which hike up blood sugar even more than wheat. Unless you have a wheat gluten allergy, I’m not sure that cutting gluten out of your diet is a wise or healthy decision. Moderation with any food is key in my opinion.
This article has confused me…I thought whole grain and wheat was good for you??
I was diagnosed as Celiac aprox 2 years ago. I was suffering from abdominal pain after eating any wheat product. I was also exhausted all the time and gaining weight. Whole wheat has been sold to us as a healthy product. Compared to white flour, it is difinitely better for us. However, I believe that grains like wheat, corn ,rice and oats are better off just fattening the livestock that we eat instead of us. Gluten free manufactured products are not healthy either. They are full of fats, or sugars or crap and they are expensive. It is easy to eat healthy and gluten free. Buy plain meats and fresh fruits and vegetables. You will get the fiber and protein your body needs without the added junk. Yes, you have to cook. (If it has a label, you better read it ) When I stopped eating Gluten I felt amazing within 3 days. After several months, my migraines were gone and I have tons of energy.
So gluten free food is not good for you, because ive heard people say it is, see im just trying too eat healty, please help me.
Go to your local library & check out the book “The Paleo Solution” by Robb Wolf. It will explain to you in great detail — both scientific & anecdotal why ALL wheat & grains are bad for you, ie. make you sick & fat.
Also check out the book “Wheat Belly” by William Davis, MD. Great research. The biggest problem? We have messed with our food supply so much that some of it shouldn’t even be considered food anymore and it does more harm than good. The national nutrition/diabetes organizations (including the federal pyramid/plate) have been giving us outdated and disproved information, which hasn’t helped.
Alvin – no need to be confused. Gluten free can be healthy or unhealthy depending on what foods you choose. Potatoe chips and M&M’s are gluten free. Gluten free products in a bag,box,package ect – not healthy and not that tasty. A truly healthy diet is gluten free!! Plain lean meats, fresh vegetables and fresh fruits. You can’t go wrong with that. The less processing the better. Keep it simple and you won’t be confused. I was diagnosed celiac about 2 years ago.
I agree with the person who said ‘everything in moderation’. In fact, that has been my motto for many years. I am 40 y/o, weigh 129# & 5’9″ with abs that you can clearly see. I also work out intensely 6x/wk. Let’s not forget how much influence genetics plays in our weight as well. It affects some more than others. Unfortunately, that means stricter diet for some. Whole grains shouldn’t be entirely removed in my opinion unless you are intolerant, because let’s not forget the HEART healthy benefits. Grains, for the most part, also help regulate the digestive system. I don’t think that we should eat as much as FDA recommends, however (6-11 servings).
Linetta, I absolutely agree with you! Good points!
Once upon a time wheat may have been a healthier option, but it’s been decades since ANY wheat was harvested in this country went without pesticides and genetic modification, which may also account for the dramatic rise in the number of people who now find all wheat to cause problems. Most folks think that celiac disease is the only manifestation of a negative reaction to wheat/gluten, but our bodies are actually not designed to break down wheat very well at all, it requires a much more acid environment than we have (an overly acidic body is death for us). There are a multitude of FAR healthier options that replace wheat easily without gluten, that are easily digested, do not spike blood sugar or trigger insulin response and they are incredibly versatile and tasty; quinoa, millet, buckwheat (which is not related to wheat at all, it is actually the seed of a flower, more akin to spinach) and amaranth. They all cook easily, can be made into replacements for couscous, rice, porridge, etc. They are available at any Whole Foods and lots of traditional supermarket chains are carrying them now as well. So for healthy fiber and more nutrition than wheat can ever offer, look to other sources. You’ll find them a marvelous substitute loaded with ALL the essential amino acids, iron, calcium, phosphorus, etc. They also digest slowly and easily enough to be beneficial for infants in place of traditional cereals, so they keep our blood sugar nice and stable which can kick cravings to the curb. Cathe, I commend you on posting this so more folks can leave the wheat fantasy behind. 🙂
I was diagnosed with wheat, corn, oat and barley allergies about 20-25 years ago. That’s why and when I started reading food labels. Wheat–period. Doesn’t matter if it’s refined of whole wheat. Wheat is wheat. I use buckwheat instead, which is not a grain, but a fruit that is related to rhubarb. I also use brown rice. When I bake I (mainly) use potato, tapioca, brown rice and sorghum flours. The breads I make have lots of flavor and don’t have that heavy, doughy texture that normal bread does.
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