In Britain it provides 27% of our Wheat is the most widely consumed Cereal in the most widely consumed cereal in the US and it is a staple in their diet and wheat production has almost doubled since the turn of the 20th century. daily calorie intake.
, Was the first grown in the middle East over ten thousand years ago and has since adapted since grow in almost any climate., The wholesome wheat products of ten thousand years ago differ greatly from the refined white flour of today.
The pale, fluffy, white cake-like bread so many of us eat, is a far cry from the heavy, wholesome, chewy whole grain bread that was once the staple diet.
To serve anything other than than white bread on a ceremonial table was considered So the wealthier classes would repeatly say that their flour and "whole" flow became a symbol of the lower classes.
With the rise of the industrial age the flour was processed still further to the content of rancidity, and its storage and distribution. We are left with our "wholesome" flour was pure starch, very manageable asially as it is practically dead food.
Refined white flour is used in bread, biscuits, cakes, pastry, pasta and cereals. So what is thrown away in the refining process?
The germ at the base of the grain is the real embryo of the plant, rich in fats (mainly essential fatty acids, protein, iron, and vitamins E and B group. Also in the outer layer of cells called the aleurone layer, is the endosperm & # 39; s protein. Between the germ and the endosperm is the scutellum, which rich in thiamine.
If we refine these foods, stripping away the necessary vitamins and minerals, we end up poisoning ourselves with toxic by-products of incomplete metabolism In addition, it is not to to digest this dead food, our body will use further up vital reserves of vitamins and minerals. Time has also shown that the depletion of fiber in the diet as a result of refining has had an impact on mans "intestinal function , low fiber is implicated with various conditions from haemorrhoids to cancer of the colon.
This is known as 70% extraction, meaning that only 70% of the grain is finally used. During world war two, The short term meaning the extraction rate went up to 85%, and there were marked benefits to the nation 's health. The reintroduction of flour of 95-100% was would you more for the health of this country & # 39; s people are any other single measure in the field of nutrition. In our de-vitalised western society, no-one can afford to throw away nutrients in these quantities.
Secondly, to get the flour and its products to be in the way the market dictates, a wide range of chemicals are added, etc. All additives should have a question mark over them, they are yet another, different concern has been expressed by some interests over ride nutritional interests.
Consumption of whole wheat bread is on the increase, but there is a long way to Wholemeal flour used, be criticized as it naturally contains phytic acid which binds with calcium inhibition, but studies have shown that whilst this occurrence, there is a period of adaptation then calcium absorption returns to normal.
However here the the "but", whilst wholemeal flour is infinitely preferred to white, no wheat at all is preferred for some people.
It is grotesly Lysine deficient, and so can not be incomplete protein to offer, it is not poor, as it only has incomplete. A study into irritable bowel syndrome at the Radcliffe Royal Infirmary found that 39% of patients found wheat to be a contributing factor to their IBS after completing an elimination diet.
It is the wheat protein gluten is a sticky substance, resembling the other cerebral cortex in the major culprit in the majority of gluten intolerance can actually be found in the majority of people, and is linked to a broad spectrum of symptoms. consistency of chewing gum.
It is gluten that gives loaves that springy, airy texture so much in demand, and that is why hard wheat with its high gluten content is used for baking.
Modern commercial bread making, where the dough is only proved once, more higher levels of gluten and so crops are grown which have high gluten levels.
If undigested gluten finds its way to the large intestine it can bind with the mucosa to form a sticky mass that lines the colon wall.
Lakes of secretions meant reduced lubrication, so transit time for food around the colon is slowed, the colon, already narrowed by the glutinous layer, can simply grind to a halt.
Needless to say there can Needless to say there can is can this happen to see this happiness, this mass will putrefy, this mass will putrefy, leaching toxins into the blood stream, causing other seemingly unrelated problems, since the higher incidence of gluten intolerance than one might think. be little or no absorption of nutrients.
However, very few of us, with de-vitalised diets, stress, toxins etc. can boast this level of functioning, so this scene in the lower bowl has almost inevitable.
The body may, due to inherited tendencies or incorrect weaning, have a gluten intolerant mal-absorption of any grain that contains this protein.
This damage to the intestinal wall damages toxic substances to be absorbed into the blood stream.
So the sufferer may eat a "healthy" diet ___ ___ ___ 0 but be ill and experience symptoms such as bloating, pain, cramps and constipation or diarrhoea.
Whilst sometimes the biochemical element may be present, many nutritionists feel that incorrect weaning is more likely. The introduction of cereal grains before the body & # 39; s enzymes can digest them can only set the stage for gluten intolerance by causing gastric irritation, antibody reaction and intestinal thinning.
It is really be advisable to wait as close to the second birthday as it is really too early, digestive enzymes necessary for starch digestion are not even present until until 6 - 8 months, let alone a complex substance like gluten. possible before introduction to wheat is made (whole-wheat of course).
Even without a strict food allergy, excess wheat alters We have a lot of stutters, and most asthmatics are weaned before their first birthday on to an abundance of wheat and dairy produce. the body & # 39; s acid alkaline balance and increase the production of mucous. in a study on migraines in children at the Hospital for Sick Children, Dr. Egger found that 24% of those studied had migraines as a reaction to wheat.
Wheat contains natural opiates, morphine like substances that may affect brain cell activity, influencing mood and mental activity and possibly inducing fatigue. It follows that anyone with mental health issues may benefit from following a wheat free diet.
Wheat sees to rank exceptionally high as a trigger of food intolerances and allergies, resulting in symptoms as diverse as rheumatoid arthritis, irritable bowel syndrome and neurological illnesses.
If you have any of the following symptoms it can be worth investing in a food intolerance test and excluding wheat from your diet:
• Bloating
• Headaches
• Migraines
• Abdominal discomfort
• Constipation
• Diarrhoea
• Diverticulitis
• Stomach cramps
• Indigestion
• Feeling of heaviness after eating
• Drowsiness after eating bread
• Mood swings
• Depression
• Joint pain
• Lethargy
• Chronic fatigue
The Food Detective test is a simple DIY pin prick blood test you can do at home.
It picks up IgG antibodies in the blood which develop when you become intolerant to certain food substances.
Within 40 minutes you 'll be able to find out which foods are a problem for you.
The test kit costs around 55 and can be bought online from http://www.bodykind.com.
Wheat / Gluten Free Diet
If there is a sensitivity to wheat the following foods should be avoided:
Wheat flour, wheat bran and wheat germ
Bulgur, durum wheat, spelt flour
Barley, rye (to avoid gluten)
Wheat based biscuits and crispbreads
Wheat breakfast cereals eg. Weetabix, Puffed Wheat, All-bran
Wheat based alcoholic drinks eg. Whiskey, most gins, lager and beer
Bread baking powder
Bread crumbs
Pancakes and batter mixes
Cakes and cake mixes
Crumble toppings
Macaroni, spaghetti and pasta
Semolina, cous cous. (Gluten)
Pastry
Sausages, hamburgers & breaded meats
You should also check the ingredients lists of the following products which may contain wheat:
- Baked beans
- Chocolate, Cocoa, Drinking chocolate
- Coffee (cheap instant)
- Cloudy lemonade, ginger beer
- Cream (imitation), ice cream, ice cream wafers, custard
- Chutney and pickles
- Gravy powder, sauces. Soy sauce and stock cubes, tomato sauces
- Curry powder
- Pie fills and instant pudding
- Sausages, pates, spreads and pastes
- Soups (canned and packet)
- Canned fish
Alternatives to wheat
You can replace wheat flour with rye flour, brown rice flour, soya flour, potato flour, corn flour, gluten free flour.
Bread ~ Rye and soya bread, gluten free bread, oat cakes, rice cakes, rye crisp bread, rice crisp bread.
Biscuits ~ Flapjacks, macaroons, fruit bars.
Cereals ~ Wheat free muesli, porridge, millet flakes, Rice Krispies
Crumble topping ~ Rye bread crumbs, oats, sesame seeds, ground rice
Pasta ~ Rice, noodles, Orgran wheat free pastas.
* where a product is shown as gluten free, it is also wheat free.
Broadland vegetable suet
Brown rice flour
Custard creams gluten free
Doves and Orgran gluten free flour
Orgran gluten free bread mix
Doves gram flour
Doves rye flour
Dr Schar gluten free vanilla wafers
Ener-G pure rice bran
Finn crisp original rye crispbreads
Glutano gluten free biscuits
Gluten free baking powder
Gluten free muesli
Gravy powder gluten free
Kallo rice cakes
Mrs Crimble gluten free macaroons, fruit loaf & chocolate cake
Oatbran flapjacks
Orgran corn pasta, lasagna and spaghetti
Orgran Riso mais pasta, lasagna and spaghetti
Potato flour
Premier gluten free biscuits chocolate coated
Premier gluten free chocolate & orange biscuits
Premier gluten free plain biscuits
Rice flour
Wheat free mueslis organic and non-organic
Rye / soya rolls, Rye / soya bread Sesame snaps
Soya flour
Wheat free Soya sauce
Village bakery gluten free bread
Village bakery gluten free cakes
Brown rice
Noodles
Yeast Free Diet
Yeasts are part of an intense family of fungi that are mushrooms, bakers yeast and antibiotics.
Some illnesses are raised by fungus, eg farmer 's lung and Candida (thrush). Be wary of food left for some time, as yeast needs time and the necessary conditions to grow, and many yeast are impossible to see with the naked eye.
It is impossible not ingest some Some of them are fermented, eg wine. Preserved or dried foods will have certainly have yeast on them, even if they have been treated to give a longer shelf life. The descriptions "discharged, pickled, cultured, and fermented", all indicating the presence of yeast.
Salads should be without dressing, and meat without any food with vinegar or alcohol, pickles, and mushrooms or truffles are avoided. Bread must also be eaten, but some plain crisp bread may be acceptable. Stuffing. Choose grilled meat without gravy, plain boiled or steamed vegetables, plain grilled fish or omelettes. It is wise to avoid fruit desserts and of course cheese and biscuits.
Use a rising powder that does not contain cream of tartar and make whole-wheat soda bread and scones Rye crisp bread, or whole - wheat breakfast cereals, (as they can be tolerated) such as Shredded Wheat and Puffed Wheat and rice can be eaten instead of bread.
It is advisable to increase the amount of vegetables ate, especially the high potassium ones. All fruit eat should be thoroughly washed, washed and peeled then ate immediately, keeping the peel well away from the flesh of the fruit or you may contaminate it with yeast Make oil or lemon dressings for salads with fresh lemon juice.
A problem with the omission of bread is that it could lead to a deficiency of B complex vitamins. An increase in the amount of liver to 4 oz (100 g) per week would also help.
If a amount of to supplements need be be fit to natural take supplements will probably be made by yeast. Fruit juices should be made from fresh washed and peeled fruit and drunk they they made. If the amount of whole This is quiet a difficult diet to follow, especially as no alcohol whatever should be taken.
Foods to Avoid:
bread, rolls, croissants, currant tea cakes, donuts, scones, breadcrumbs, pitta breads
Mushrooms, truffles, stuffing all cheeses, yoghurt, buttermilk
Vinegar of all sorts, ketchup, pickles of all sorts, chutney, sauerkraut, horseradish, mint sauce, mustard, salad dressing, soy sauce
Fruit skins, ie Apples and pears
Dried fruits of all kinds, sultanas, currants, raisin, mixed peel, apricots, figs etc.
Malted drinks, malted cereals
Monosodium Glutamate (E221) If eating out in a restaurant, check to make sure that MSG is not used, ask for it be left out if necessary.
Nuts
Yeast of all kinds, fresh, bakers, brewers, dried, compressed, instant. Yeast extract spreads, marmite, vecon, yeastrel, natrex. Cream of tartar
B Complex vitamins with a yeast base
Antibiotics and other drugs derived from mold cultures
Alcohol of all kinds, including wines, spirits, beers
Alternative Products:
Soda bread, soda farls. (Avoid those which but buttermilk)
Yeast free breads
Ryvita, crackers, matzos. Some Indian spreads such as chappatis, check ingredients. Rice cakes, oat cakes, home made scones
Yoghurt for the first two weeks, then live yoghurt is acceptable. Salad dressing made with fresh lemon, oil, garlic and herbs.
A maximum of three fruits per day, peeled and washed (Fruits which can not be peeled, such as small berries should be avoided unless they are very fresh.
Cereals which are malt free, such as shredded wheat, puffed wheat, rice, porridge oats
Plain crisps or brands with no incentives ie Hedgehog
Nuts in small amounts are as long as they are fresh. Avoid peanuts and pistachios
Baking powder and Bicarbonate of Soda may be used for baking as a rising agent.
