Wednesday, February 13, 2008

What's the Matter with Wheat and Flour?

Did you know that products with flour in them are higher on the glycemic index than the whole grain variety? Yes, indeed. To find out if what you are buying is truly "whole grain", simply read the label. Ninety-five percent of grain products you will find in the average food store will read, "whole wheat flour", "enriched wheat flour", or "white flour". This should always be a red flag.

The overconsumption of foods like this such as breads, pastas, bagels, crackers, and many other similar foods is one of the main causes of problems such as heart disease, high blood pressure, Diabetes, Cancer, and a bevy of other health issues such as auto-immune disorders and intolerances. If you are truly eating a whole-grain food (sprouted whole grains are superior), you are doing your body some good. Anything made with flour should be eaten few and far between.

Wheat allergies are quite prevalent in modern society, and you can thank the modern engineering efforts of scientists and farmers who have bred wheat to contain 78% gluten content over its ancient predecessor. So use thought and care when you eat grains - particularly wheat!

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