Like many people I didn’t see much of a connection with the food I ate and my mental health. I’d raced to get to the gym in the morning and would quickly get my whole-wheat bagel with light strawberry cream cheese and a cup of coffee at drive thru. I’d work out harder than I do now and would not be able to drop the weight. My joints ached as though I was 60 years old and my skin was a mess. It would take everything in me to just…get…up as I felt a heaviness that sat on my chest and grew in strength. I became a master at hiding behind the depression and anxiety that crippled me behind a plastic smile that made me appear as though I was just like everyone else. I could never have imagined that one of the biggest culprits behind my physical and mental ailments was wheat.
Could it really be that easy?
I was honoured when friend and colleague of mine, Julie Daniluk had asked me to attend the live Wheat Belly event to meet NY Times Bestselling author, Dr. William Davis. I only wish his book at come out during the years I was an Ad Exec because I had no idea about how much wheat had been affecting me. My mother, who had suffered for years with polymyalgia rheumatica (inflammation of many muscles), was finally pain-free after eliminating it out of her diet. But, come on, people have been eating wheat for centuries! It can’t be that bad for you! This is true, people really have, but here’s where the shit really hit the fan:
Notice how the commercials of wheat show long flowing wheat plants? It’s not the case anymore. In fact, today, through hybridization, wheat can be produced in the millions as a dwarf plant. This means they were able to make more and feed more people. The problem? The molecular shift that happened in the wheat plan is what Dr. Davis believes accounts up to 75% of autoimmune disorders today.
Why whole wheat isn’t better for you
While sure whole wheat has the fibre and nutrients contained, it will still raise your blood sugar more than 2 tablespoons of sugar! How is this possible? In wheat, 75% is the chain of branching glucose units, amylopectin and 25% is the linear chain of glucose units, amylose. In our bodies, amylopectin and amylose are digested by the salivary and stomach enzyme amylase. However amylose is much less efficiently digested, making it into the colon undigested while amylopectin is rapidly converted to glucose and absorbed into the bloodstream. And this is the main reason why it’s responsible for it’s blood sugar increasing effect.
Wheat & Mental Health
If you’ve ever been on morphine like I have in the past, you’ll know that these drugs function like an opiate, which produce hunger. Wheat is no different because it functions in the brain in the form of opiate-like peptides. This is responsible for you to eat more food, to feel lethargic, depressed and high after eating. And it doesn’t stop there: Wheat’s exerts its effects on the brain tissue itself – not only on thoughts and behaviours. It affects the cerebrum, cerebellum, and other nervous system structures resulting in incoordination, seizures and dementia.
Now I could go on about wheat, but it’s why I urge you to read Wheat Belly. It confirmed everything I had personally experienced and what I consistently see in private practice – especially in women who suffer from PCOS. In Chinese Medicine wheat produces dampness that congeals and forms ovarian cysts and raises insulin levels (a common symptom in women with PCOS).
So if you haven’t read Wheat Belly, I highly recommend it. In my upcoming pay-what-you-can Stress Detox, I’ll be providing a plethora of recipes that will help lessen the stress load on the body. Plus I’ll be including yoga tutorials, an expert panel and so much more. Those details to come.
And if you haven’t joined my tribe, what are you waiting for? You’ll get access details on October 21 for my FREE webinar on Stress & Letting Go that is happening on the 23rd at 7:30pmEST. So don’t miss out.
In the meantime, I want to hear from you, what are your thoughts on wheat?
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