Which wheat

WHICH WHEAT?

Written by?Julio da Costa

Nutritional and Bioresonance therapist at Natureworks

Wheat is the most convenient of all foods. It greets us daily as warming toast and tasty cereal in bowls, at lunch as the ubiquitous sandwich, biscuits with afternoon tea, and then finally pizza or pasta in the evenings with some celebratory cake as dessert. This intake may be exaggerated but the image provokes a broader question-is wheat an understated addiction?

Most wheat consumed in the UK is refined i.e. using the endosperm or starchy component of the wheat kernel. During the milling process most of the protein, B vitamins, minerals and fibre are lost. A percentage of these may be reinstated at a later stage in processing though the effect then is artificial compared to the grain?s original wholeness. Bleaching agents are added upon completion of the refining process. These agents euphemistically known as flour improvers are used to whiten the refined flour. Bread making involves a short fermentation process which uses twice as much yeast in comparison to traditional bread making. In addition the dough is developed mechanically in minutes rather than the traditional kneading process which can take hours. Questions do arise however as to the effect upon digestion of this mechanically prepared bread.

Recent times have shown an increased incidence of symptoms relating to wheat intolerance. These can include conditions such as; IBS, Dermatitis, Psoriasis, Lethargy, Depression, Arthritis, Diverticulitis, Colitis or simply a general but frequent discomfort in the abdominal area. One cause seems to be the inability to digest the wheat gluten protein which has become much more concentrated due to the modern strains of wheat and the milling processes described. The excess wheat induced states of feeling low and lethargic can paradoxically be relieved temporarily by eating-yes, more wheat! This feeling of relief can relate to an allergy/addiction process within the body.

What then are the alternatives? Firstly it?s best not to become too dependent on the use of wheat. It can be reduced to once daily by utilising a variety of vegetables or other grains. Consider oats as oatcakes or oatmeal breakfast cereals, rye as sour dough breads or rye crackers, rice, corn or millet in cooked dishes, as pastas or as crackers. Choose also the ancient wheat strains of spelt or kamut found in health food shops as breads or pastas. These are much more digestible due to their lower gluten content and are generally organic. By shopping around for independent bakery products it is possible to experiment with and enjoy new varieties of breads, biscuits, pastas and breakfast cereals. Create variety and taste by exerting your own quality control.

 

Julio?is a Nutritional and Bioresonance therapist at Natureworks, who works with a variety of health?conditions including food intolerance and allergies.

Wheat

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