WHEAT has long been touted as the best friend of diabetics and anyone wanting to lose weight. In fact, no weight loss plan was thought to be complete without whole wheat bread, wheat flour dumplings and wheat-filled cereals.

It is now widely being recognised that today’s wheat is not what it was once thought to be. Modern wheat has undergone many changes and much of it has been genetically modified to grow more rapidly and yield more product.

A recent study of people with digestive problems, who were switched to a diet containing the “older”, more natural type of wheat had a dramatic improvement in their symptoms, which was not experienced with the “new” wheat. Unfortunately, the older wheat of our grandmothers is not readily available today.

BLOOD SUGAR SPIKES

The wheat of today is loaded with gluten, which has been linked to spikes in blood sugar and insulin resistance. A huge amount of inflammation may be released when wheat is consumed in many people. Please remember that bread is wheat-based, even if it is white bread, so these principles apply for white bread, whole wheat bread, pastries, and crackers too.

I have personally found that when most overweight patients eliminate wheat and other forms of gluten they find that weight loss occurs much more easily.

IMMUNE SYSTEM DISRUPTION

The body views gluten in many people as something it should attack and often the gut is a victim of collateral damage as well, leading to a leaky gut and its associated problems. This may increase ones incidence of new food and medication allergies, and autoimmune diseases.

Studies have shown that some people may also be more prone to heart disease and cancers, seasonal allergies, and hay fever as a result of these disturbances.

HORMONE IMBALANCES

Wheat consumption, especially in sensitive individuals, has been linked to decreased levels of progesterone in the body. Other hormones are affected too, leading to symptoms such as brain fog, insomnia, joint pains, menstrual irregularities, migraines, endometriosis, premenstrual syndrome, menstrual pain, polycystic ovarian syndrome, some forms of infertility, and thyroid disease.

AFFECTS NERVOUS SYSTEM

Gluten sensitivity has been linked to nerve sheath dysfunction, similar to that seen in multiple sclerosis. It may also contribute to seizures, bipolar disorder, mania, schizophrenia, autism, and depression. Most of these conditions improve on a gluten-free diet.

In fact, in the second world war, grains were rationed and the incidence of schizophrenia decreased dramatically. Since then, studies have shown that schizophrenics have a clear inflammatory chemical reaction when they consume wheat and other grains. A review of the literature found a drastic reduction of schizophrenic symptoms after gluten withdrawal, which has been noted in many studies.

Wheat has also been shown to have addictive qualities that make a person crave for more of it.

UNEXPLAINED ANAEMIA

Studies have shown that wheat contains phytic acid that can block the absorption of vital minerals and nutrients, such as calcium, magnesium, zinc, iron, and vitamin D. There have been people with unexplained iron deficiency, who improve dramatically upon having a gluten-free diet.

FIBRE IS GOOD

With all these problems that may occur due to wheat consumption, it is necessary to understand that fibre in itself is good, but it may be that other forms of fibre such as string beans, quinoa, sweet potatoes, fruits with rind, gluten-free, steel cut oats and brown rice are better choices.

For the more vegetarian geared among us, lettuce wraps and other delights may be had in the interest of restoring health. I am a believer that a healthy body requires a healthy gut system and I believe it’s worth looking into these safer alternatives.

That said, please remember that if all grain is eliminated from your diet, you will have to be very mindful of supplementing or adding other foods containing the B vitamins and folic acid to prevent other problems. Please be weary of substituting other highly processed ‘gluten-free’ grains for wheat and instead think nature.

If your food choice was picked, cut from a plant or dug up, it is likely to be a better option than a boxed, bottled or bagged food. Happy dining.

Dr Arlene Rose is the head physician and proprietor of the Jamaica Centre for Advanced Medicine (JCAM). A graduate of the University of the West Indies’ Medical Faculty, she received a masters (with Distinction) in dermatology at Wales College of Medicine and completed further studies in the US and Europe in cosmetic surgery and laser therapy. Visit JCAM’s website at: www.jcamhealth.com.