Once upon a time, whole grain bread was a healthy staple of life.
Nowadays, it is increasingly becoming more toxic, especially for those suffering coeliac disease, gluten intolerance, a leaky gut, type 1 diabetes and Hashimoto’s thyroid disease.
Ancient, heritage or organic wheat contains 2-4 sets of chromosomes whereas modern (genetically modified) wheat now contain 6 or more sets of chromosomes. This makes wheat harder to digest which may lead to a range of digestive, energy and mood issues.
Even if the wheat is non-GMO, conventional wheat is typically grown on soil that is sprayed with chemical glyphosate which can cause a range of gluten-intolerance symptoms.
Wheat flour: Wheat grain takes 20 steps to become flour and is processed right down where only about twenty percentage of the nutrients are left. This is why bread is enriched with vitamins that were lost such as thiamine, niacin, riboflavin and iron.
For those who can tolerate wheat and gluten, organic wheat or ancient varieties are healthier options to look for such as Khorasan, emmer, farro and einkorn.
If you have blood type O, then wheat is one of the top foods contributing to weight gain.
If you are wanting to know which bread is recommended for your personal body, reach out today.
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