A Possible Solution To Gastrointestinal Distress Caused By Wheat

Each day more people are diagnosed with gluten intolerance or celiac disease, and it seems like the rest that aren’t are cutting wheat out of their diets because of the way it makes them feel.

Gluten Intolerance and Celiac Disease

For people with gluten intolerance and celiac disease, wheat (specifically the gluten in the wheat) causes severe gastrointestinal distress. This can be anything from bloating, constipation, diarrhea, nausea, you name it. What happens is the body recognizes the gluten in wheat as an invader and attacks it while it’s in the digestive tract. Because the battle ground houses the majority of the immune system, the rest of the body suffers in various ways that can seem completely unrelated (like asthma).

What’s The Problem With Wheat?

Many people without diagnosed wheat problems are cutting wheat out of their diet to find their overall health improving dramatically. So why is wheat so bad for us? The truth is, wheat is a completely different wheat than what it started out to be. After years and years of hybridization and natural gene selection we have created a wheat that has a higheryield, a larger grain, and is moreresilient to elements. But in doing so, we have created a wheat that is far less nutritious, much harder to digest, and may be the root of our gluten problem.

Is There Still A Good Wheat?

Einkorn wheat is the oldest wheat we have access to today. This wheat has more protein and less starch; is easier to digest; has higher levels of antioxidants including 3-4 times more beta-carotene, 3-4 times more lutein, 2 times more vitamin A, and 4-5 times more riboflavin than modern wheat; and it keeps its nutrients throughout baking and processing. More importantly, this wheat may be a safe alternative to those suffering from gluten intolerance!

So, all this nausea, abdominal pain, and poor immune function that the majority of the healthy population feels could easily be fixed by going back to ancient forms of wheat rather than cutting it out of the diet completely. And when it comes to it, who really wants to give up wheat?

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