What makes wheat addictive

You've cut out the appetite stimulant, and consequently you lose weight very quickly. I've seen this with thousands of patients. Q: But I'm not overweight and I exercise regularly. So why would eating whole wheat bread be bad for me? A: You can trigger effects you don't perceive. Small low-density lipoprotein [LDL] particles form when you're eating lots of carbohydrates, and they are responsible for atherosclerotic plaque, which in turn triggers heart disease and stroke.

So even if you're a slender, vigorous, healthy person, you're still triggering the formation of small LDL particles. And second, carbohydrates increase your blood sugars, which cause this process of glycation, that is, the glucose modification of proteins. If I glycate the proteins in my eyes, I get cataracts. If I glycate the cartilage of my knees and hips, I get arthritis. So it's a twofold effect. How is it different than the wheat our grandparents ate?

A: First of all, it looks different. Instead, the plant has been hybridized and crossbred to make it resistant to drought and fungi, and to vastly increase yield per acre. Agricultural geneticists have shown that wheat proteins undergo structural change with hybridization, and that the hybrid contains proteins that are found in neither parent plant.

This is a highly toxic chemical. A: No, because the actual wheat plant itself is the same. A: The research that indicates whole grains are healthy is all conducted the same way: white flour is replaced with whole wheat flour, which, no question, is better for you.

But taking something bad and replacing it with something less bad is not the same as research that directly compares what happens to health and weight when you eliminate wheat altogether. An analogy would be to say that filtered cigarettes are less bad for you than unfiltered cigarettes, and therefore, a whole bunch of filtered cigarettes is good for you.

It makes no sense. But that is the rationale for increasing our consumption of whole grains, and that combined with the changes in wheat itself is a recipe for creating a lot of fat and unhealthy people. I know people who have Celiac Disease an auto immune deficiency and they end up in the hospital from exposure to gluten. Continuing to consume the wheat of today is easy, it is available everywhere and is cheap.

I make a spinach and artichoke dip that is delicious but does not call for wheat at all, but at many restaurants I cannot order it because they use wheat flour to stretch it.

To me the above says and even screams addiction, and I am uncertain about you, but for me I choose not to be addicted to anything. As much as I love chocolate, I choose only to eat it now and then, I love popcorn but nothing calls me to have it. Do you have a love affair with wheat? I choose to stay far away from gluten, wheat, rye or barley , not just because I know it is addictive, but because I feel terrible after ingesting it and always have.

For many others it is very different, I think we exhibit some of the same symptoms but most have different ways it manifests itself in the body, I have been told that the brain fog is the worst. These can include depression, mood swings, or worsened gut problems. It is similar to heroin or pain pill withdrawals, only not as severe.

Because gluten and dairy are among the most common causes of food sensitivities, many people have to eliminate them from their diet. Although this is difficult for most everyone, for the person who also experiences opioid responses to them, going gluten-free and dairy-free can mean a couple of weeks of misery. Lifetime Podcast with Dr.