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By Shane Young | August 9, 2015 |
Is wheat slowing down your metabolism? Wheat and the gluten it contains are getting a lot of media attention lately, being blamed for everything from depression to “chicken skin.” Sometimes gluten isn’t the culprit that does all the damage, but in many cases, it can be exactly what’s causing all the problems. One study estimates that 15 percent of the population has a gluten intolerance. Gluten intolerance has shows itself in many ways, one of which is fatigue, which may reveal itself by lowering your metabolism and making it harder for you to lose weight.
You may not be gluten intolerant, but still have problems when you eat wheat products. The offending substance may be the starch or phytic acid in wheat. Starch turns to sugar quickly and we all know the outcome of too much sugar. Phytic acid binds to minerals and vitamins you’d glean from eating grain and can even slow your metabolism in the process. Phytic acid blocks the absorption of magnesium, calcium, zinc, iron and copper. It increases the risk of osteoporosis, too. While man has eaten whole grains for centuries, it was often left in the field for weeks before harvesting, which allowed it to sprout, breaking down the phytic acid and increasing vitamin content that give your metabolism a boost.
The readily available starch in wheat can cause your insulin levels to spike, which leads to the peaks and valleys that dramatically affect your energy levels, mood and hunger. You’ll feel great after eating wheat, but it doesn’t take long before you’ll crash and need to eat other sugary or starchy products. It’s a vicious cycle that messes with your weight and metabolism.
The grain we eat from wheat is really the seed and the purpose of seeds is to start more plants. In order to insure that this happens, Mother Nature was smart enough to pack this seed with toxins to discourage consumption from animals and insects. In wheat, it’s lectins that are the toxic ingredient. Lectins can create many problems in the body, but two of them include it’s ability to mimic hormones and impact metabolism in a negative way and also bind to receptors for cholecystokinin, a hormone that’s part of controlling appetite. When suppressed, you don’t feel satiated and eat more.
Modern wheat is not the same as the wheat used in ancient times. Some studies show that people who have a negative reaction to wheat products don’t have the same problem with the type of wheat used in ancient times. Some people even find wheat products from Europe don’t create problems.
Sourdough bread instead of whole wheat bread can help eliminate some of the phytic acid and reduce the problems wheat can cause.
Coconut flour can be a good substitute for wheat flour.
You can easily test to see if wheat is creating a problem with weight loss by eliminating it from your diet for several weeks. You should see and feel the difference if it’s an offender.
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