We’ve heard for decades now how important “whole grains” are for our health.  We need the fiber and the B vitamins.  A major problem with that is that the wheat we’re eating now isn’t the same wheat that was available 100 years ago. 

The wheat we eat now is a dwarf wheat with less fiber and more gluten.  Through hybridization, in an effort to create a heartier wheat to feed more people, the gluten content was increased by more than 5 times what it used to be.  The wheat we ate 100 years ago had more in common with the wheat in Europe 2000 years ago and the wheat in the Middle East 5000 years ago than the wheat we have now.  The increased gluten and decreased fiber gives bread a doughy-er texture than what our ancestors ate and it appears our bodies don’t like it.

Gluten is a known inflammatory, whether you have celiac disease or not.  It can manifest itself in headaches, skin irritations, brain fog, seizures and of course, digestion issues.  Gluten also has addictive properties.  Our opiate receptors actually react to gluten causing a euphoric effect and, therefore, the addictive response many people feel when they even smell bread.

I highly recommend reading the book “Grain Brain” by Dr. David Perlmutter, a neurologist who calls wheat “your brain’s silent killers”.  He believes the increased consumption of gluten has contributed to the increase in incidents of Alzheimer’s disease as well as obesity, heart disease and diabetes.  Of course, he recommends a low carb diet for long term health.