New Dangers from a New Grain
" How can a supposedly healthy grain be so bad for you? Because the whole wheat that we eat today has little in common with the truly natural grain. Decades of selective breeding and hybridization by the fool industry to increase yield and confer certain baking and aesthetic characteristics on flour have created new proteins in wheat that the human body isn't designed to handle.
The gluten protein in modern wheat is different in structure from the gluten in older forms of wheat. In fact, the structure of modern gluten is something that humans have never before experienced in their 10,000 years if cinsuming wheat.
Modern wheat also is high in amylopectin A, a carbohydrate that is converted to glucose faster than just about any other carbohydrate. I have found it to be a potent appetite stimulant because the rapid rise and fall in blood sugar causes nearly CONSTANT FEELINGS OF HUNGER. The gliadin in wheat, another protein, also stimulates the apetite. When people quit eating wheat and are no longer exposed to glliadin and amylopectin A, they typically consume about 400 fewer calories a day." Just one part of a great article in Bottom Line by William Davis, MD, who wrote the book Wheat Belly: Lose the Wheat, Lose the Weight.
Someone on here gave a link to his blog
www.WheatBellyBlog.com. He is a cardilogist and very informed.
You know, I can remember when I was a little girl that my grandmother had a flour bin. That wonderful fragrant aroma is still with me all these years later. I have said off and on throughout the years that flour just does not have a smell anymore. NOW I KNOW WHY! ITS NOT REAL FLOUR!
He also states we should beware of gluten-free products. Brown rice, rice bran, rice starch, corn starch, and tapioca starch, which also increase blood glucose and cause insulin surges. Even oatmeal can cause blood sugar to skyrocket.