Wheat Belly, one of the most interesting book In this book exist an an interesting passage that I wanted to share with you… Einkorn wheat is the ancient type of wheat that existed and was eaten for several thousand years before modern agricultural scientists began doing hundreds of hybridizations of wheat over the last 50 years. These hybridizations were done to increase crop yield and other characteristics of wheat with no testing or consideration for whether these hybridizations affected our health at all, or how our body digests and processes this biochemically different wheat. “Wheat gluten proteins, in particular, undergo considerable structural change with hybridization. In one hybridization experiment, 14 new gluten proteins were identified in the offspring that were not present in either parent wheat plant.” Dr. Davis basically did actual blood sugar tests on himself before and after consuming a modern whole grain wheat bread vs the type of ancient wheat that existed in the wild and began to be used as a crop between 5000-10,000 years ago — einkorn wheat. In order to make a bread out of einkorn wheat, Dr Davis actually had to obtain the grain from another country, because it’s not easy to find. He then ground the ancient einkorn type wheat into flour and made a loaf of bread out of it. He then used modern day organic whole grain wheat and ground that into a flour and baked a loaf of bread exactly the same way as the ancient einkorn wheat bread. Then, on two separate days, he conducted blood sugar testing on himself from a fasted state, testing the ancient einkorn wheat bread on day 1 and testing the modern day whole wheat bread on day 2. Check out the shocking results: Day 1: Fasting blood sugar: 84 mg/dl Blood sugar after consuming 4 oz. ancient einkorn wheat bread: 110 mg/dl That would be a fairly normal response to the amount of ingested carbs. However, look at the shocking blood sugar spike caused by modern day whole wheat… Day 2: Fasting blood sugar: 84 mg/dl Blood sugar after consuming 4 oz. modern day wheat bread: 167 mg/dl Now you can see actual results showing that modern day wheat, after 100?s of hybridizations and changes to its nutritional biochemistry, is a far cry from ancient wheat that was eaten over 5000 years ago by our ancestors.
This is why, as I mentioned in another post, is a good ideea to quit eat wheat, at least the modern wheat. Think twice or rethink every day on that when you eat bread. Blog this! Bookmark on Delicious Digg this post Recommend on Facebook Share on FriendFeed Buzz it up Share on Linkedin share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post
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