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Poisoned By Bread? November 14, 2014

Filed under: Health,Nutrition — jax allen @ 8:30 am
Tags: , , , , ,

Loaf Lie #2: “Gluten-Free Bread is Healthier than Bread Made from Wheat”

If you’ve already given up traditional grain-based foods, you’ve made a wise decision!

But if you replaced these foods with their commercial gluten-free counterparts, reconsider.

You see, most gluten-free breads, cereals, pastas, crackers and cookies use ingredients that are not much better (and in some cases, worse) than those made with wheat!

Like any processed junk food, these products usually contain chemical preservatives, soy protein, dough conditioners, industrial seed oils, corn and rice syrup… and often, GMOs.

And that’s not all, because…

The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring!
In place of wheat flour, most gluten-free products – and many online recipes for that matter – use flours with glycemic values that are off the charts, including:

Corn Starch
Rice Flour
Potato Starch
Tapioca Starch
Sorghum flour
Millet
Here’s what Dr. William Davis, author of Wheat Belly, has to say about these unhealthy alternatives…

“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”

Take a look at how some common gluten-free foods impact your blood sugar…

20141105-223951-81591072.jpg

It should come as no surprise that…

Most people GAIN WEIGHT on a gluten-free diet.
In fact, one study showed that 81% of people who adopted a gluten-free diet had gained weight after two years!

You should also know that…

20141105-223910-81550504.jpg

Some Gluten-Free Products Contain 90 Times More Arsenic Than the EPA Allows for Drinking Water!

Of course, you know that arsenic is a deadly poison…

But you might not know that many gluten free baked goods contain potentially toxic levels of it!

The problem comes mostly from brown rice flour and brown rice syrup, often major ingredients in gluten-free baking mixes, breads, crackers, chips and pasta.

In fact, analysis conducted by Consumer Reports showed that some popular gluten-free products contain up to 90 times the arsenic allowed in drinking water!

Of course, the same risk applies if you’re using brown rice products in your recipes at home.

Chronic arsenic exposure – even at very low levels – can lead to headaches, fatigue, brain fog and digestive issues… not to mention heart disease, cancer, respiratory illness and diabetes.

Keep this in mind the next time you hear that “gluten-free bread is healthier than bread made with wheat.”

Eat Clean. Train Smart. Expect Results.

Jax.

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3 Responses to “Poisoned By Bread?”

  1. Vinny Grette Says:

    You don’t have to give up on whole grains entirely – just eat less :). “Glycemic load” also comes into play to make a little bread (whole grain kind) an okay choice — https://cookupastory.wordpress.com/2013/09/17/wheat-and-the-glycemic-index-loaded-question/

    • jax allen Says:

      The main point remains and that is the fact that for vast majority of humans Grains should not make up the majority of their duet. We are not ruminants we are omnivores. Inflammation will and does cause nany diseases. Most people have ratio of omega 3:6 essential fatty acids way out Omega 6 is inflammatory and it comes from grain sources.

  2. Vinny Grette Says:

    I think William Davis has done more harm than good. The key to good health is moderation, really. Banning a whole food group is never a good idea. Nor is concentrating on one type of food to the exclusion of others. Life has gotten way too complicated.


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