Break The Bread Trap

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December 05, 2006 | 24,315 views

Bread and similar wheat products are ubiquitous throughout much of the world. For many years, the USDA's food pyramid recommended 11 servings of grains and grain products. However, modern wheat is very different from the wheat our ancestors ate.

The proportion of gluten protein in wheat has enormously increased as a result of hybridization. Until the 19th century, wheat was also usually mixed with other grains, beans and nuts; pure wheat flour has been milled into refined white flour only during the last 200 years.

The resulting high-gluten, refined grain diet most of us have eaten since infancy has created health problems in the gut, the bloodstream, the brain, and sometimes also the joints, cardiovascular system and endocrine system.

"Gluten" comes from the Greek word for glue, and its adhesive properties hold bread and cake together. But those same properties interfere with the breakdown and absorption of nutrients, including the nutrients from other foods in the same meal. The result is a worthless, glued-together constipating lump in the gut rather than a nutritious meal.

At worst, rheumatoid arthritis, lupus, multiple sclerosis and cancer can result from severe celiac disease or extreme gluten sensitivity. But there are many others who suffer from unexplained diarrhea, intestinal gas and bloating, joint pains, infertility or brain fog.



My first book was "The No-Grain Diet." I hated the title (but had little choice as it couldn't be changed) because I do not believe everyone should avoid grains -- but it is my observation that 75 percent of people benefit from avoiding grains.

Yes, even whole sprouted grains.

Nearly all people with the following problems should limit or avoid grains:

  • Overweight
  • High cholesterol
  • High blood pressure
  • Type 2 diabetes
  • Cancer

    This is because the grains typically break down to sugar relatively rapidly causing rises in insulin that exacerbate all of the above problems. The only consistent exceptions would be those whose nutritional typing is a carb type.


    If you ever wondered how bread became so nutritionally-deficient and health-harming, you'll want to read this new article written by Dr. Colleen Huber.

    Your body might tolerate bread's innate toxicity (that constipating lump in your stomach). But on the other hand, you may have celiac disease -- a serious condition far more prevalent than many "experts" believe. Fortunately, that condition can be treated easily by eliminating gluten and most grains from your daily diet.

    Here's what Tom from Grandview, Ohio had to say about this article:

    "I urge everyone who is not presently enjoying the benefits achieved through a real food, whole food, organic/ free range diet:  go to the above link of Dr. Colleen Huber and read it ... When we eat bread at all it is sprouted whole grain with flaxseed. It is heavier than refined white bread. One slice is plenty, as opposed to four pieces of toasted white bread. With real food our hunger is satisfied longer between meals. High quality nutritional food and smaller quantities ...

    "Refined flour products and refined sugar product are deadly killers. It is hard to even want to believe this to be true of such comforting, satisfying "foods." But they are anything but food. They have zero nutritional value. If that in itself weren't bad enough, these tasty toxins actually cause immediate, eventually fatal, damage to the human body.

    They are the reason for the obesity, diabetes, coronary disease, and cancer epidemics sweeping our nation and the world today.

    "... White bread is an extremely refined carbohydrate. All nutrition from the wheat grain has been removed. It has a negative food value. Ingested, it immediately converts to sugar within the body. These dangerous empty sugars cannot be handled by our metabolic systems. They wreak havoc on the pancreas, and upset a healthy insulin balance within.

    "... Years ago we had a beautiful, healthy Siberian Husky dog ... If we placed a piece of meat in her food dish alongside a piece of soft white bread, she would eat the bread first, then the meat ... she loved it that much. Unknowing of its dietary danger we continued to feed her daily treats of white bread regularly. She developed severe diabetes at the age of eight (seizures, and comas) ...

    Shortly after her 10th birthday we had to put that wonderful family pet down ... I am not at all surprised by the diabetes epidemic raging out of control in this country. There is a huge price being paid for convenience foods."

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