To bread or not to bread, that is the question – “Ham and Omelet” by Shakespeare
The multi-colored pasta that your grandparents ate (and possibly made themselves)
Dear Fun and Fit: I was wondering if you could either discuss, or give me some good sources of information about the new “no wheat” trend. What I have heard about it is that wheat has been completely altered from the wheat of our parents’/grandparents’ generations and is not the same crop, as addictive as some drugs, and can cause numerous health problems including substantial weight gain in the belly region. Danielle, Torrance, CA
Wow, that is quite the question! Since we are neither nutritionists nor dietitians, we will present some research and links to help guide you, but not give advice on your timely question about wheat-free (and its popular cousin, gluten-free) eating.
Celiac disease is an immune disorder triggered by gluten (a protein found in grains) in genetically predisposed individuals. There is a loss of small intestinal villi, small finger-like projections that significantly increase the surface area for absorption of nutrients. Celiac disease is being diagnosed with more frequency than ever before (it’s estimated that 1 in 250 Americans has it), so there is a correlation between the higher rates and grains.
In a study that just came out last week, researchers found that consumption of bread on a daily basis, particularly wholemeal, was good for cardiovascular health. They go on to mention that it’s associated with a lower insulin concentration, and that eating bread helps prevent insulin resistance.
Also, according to Harvard you can help prevent cancer, cardiovascular disease, inflammation, type 2 diabetes, and constipation by eating whole grains (not refined wheat that strips away more than half of its B vitamins, 90% of Vitamin E and virtually all of the fiber).
You Won’t Get a Stroke from Wheat…or Will You?
Gastroenterologist Joseph Murray at Mayo Clinic led a study that found that young people today are 4.5 times more likely to have celiac disease than in the 1950s. “Celiac disease has become much more common in the last 50 years, and we don’t know why. It now affects about one in a hundred people (note that the study above said 1 in 250). Celiac disease could be a significant public health issue.”
As to what exactly has changed over the past 50 years to cause this rise in celiac disease is up to researchers to fully answer, but it is true that wheat is different than what it was for our grandparents. The linked article talks about the changes in wheat, highlighting the ways it has been genetically modified.
An interesting book called “Bread is the Devil,” by Heather Bauer, R.D., C.D.N., puts forth a case for bread being on the wrong side of the weight loss “battle,” so you might want to check it out at the library. You might also enjoy our radio interview with Nicki Anderson, 5 Nutrition Mistakes Women Make. Scroll down as Nicki’s comments on wheat-free, gluten-free, and other eating trends are interesting and filled with quick stats and advice.
Is There a Link between Ry-Krisp and Weight Gain?
Having said all that, Alexandra will not knowingly eat GMO food (genetically modified organisms), and she does a lot of baking using flour. She does not have a weight problem.
One thing you might like to do is compare the rates of celiac disease in the U.S. to those in Europe, where they eat a lot of pasta and bread, but it’s usually whole grain and non-GMO. Then compare obesity rates. From there, you can decide if a wheat free / gluten free diet is right for you. As to your question about it being addictive, so far most of that claim is anecdotal, not research-based. There is a really good write-up about the true definition of “wheat addiction” and the small bit of research that has been done so far.
So is wheat the devil or the cardiovascular savior? We leave it to you to decide for yourself. We’re just that nice. And half-baked.
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Photo credits: Ry-Krisp ad Van Michelle; Colored pasta moonlightbulb; Shredded Wheat Captain Geoffrey Spaulding
Hmmm. I’m still on the fence about all of this. It seems like every other week there’s a new study or book that presents convincing evidence one way or the other.
I’ve read Wheat Belly and the changes in wheat from it’s ancestral form to the form we consume today scare me (as an evolutionary biologist).
I’m working through ‘It Starts With Food’ and they do a fantastic job of explaining the effects of grains in general on insulin, glucagon, leptin and cortisol.
I wish there was a clear cut answer, but then, it’s so difficult to do the proper, controlled studies on humans that we may never know.
P.S. I get this question a lot too, and I think your answer was very balanced!
Tamara recently posted..January motivation and inspiration | tearing into 2013
Thank you for saying this post was balanced, as we did not want our personal opinions to interfere with anyone making an informed choice. I’ve read a lot about food and its origins and the politics surrounding it, and the whole issue can make you very scared. Or, in my case, get you outside to grow your own.
AlexandraFunFit recently posted..TheraFit Shoes Were Made for Walking: Product Review
I read WHEAT BELLY and it changed my life and my way of thinking COMPLETELY because I could personally identify with so many of the symptoms and scenarios he described. I will never go back to WHEAT unless it is the last food left …
I think everyone has to make these choices for themselves by doing as much research as we can, relying on scientific studies. It is sometimes hard to separate the chafe from the quackery!
Elle recently posted..It’s Beginning to Look a Lot Like Christmas…
Ah, the chaff and quackery! Great phrase. I am glad I learned how to read research back in grad school, as it makes it easier for me to make informed choices. It’s also always good to read who paid for the research! My body is lucky when it comes to wheat, as I can tolerate almost all foods, but my youngest son had so many allergies as a kid that I taught myself to cook from scratch and even do a veggie garden (with help).
AlexandraFunFit recently posted..Prevent Shin Splints: 3 Calf Stretches
GREAT RESPONSE!!!! I am never ever going to give up my bread unless a doc says I have to to stay alive!
Saying that, I do eat very healthy & whole grain breads & love them. I am not gluten insensitive so feel no need to go that way as many do whether they are insensitive or not….
I like the balanced answer & people have to research & decide for themselves. Balance in life for me!
Jody – Fit at 55 recently posted..Holiday Workout Help – Same Effect in Less Time
Thank you Jody. It’s interesting in today’s world of altered food that what is healthy for one person can be deadly for another. I hope the industrial food complex gets pressured into leaving the chemicals out.
AlexandraFunFit recently posted..Prevent Shin Splints: 3 Calf Stretches
Is it any wonder that people get confused about what to eat. Even we, as fitness professionals, aren’t really sure what to tell them.
I can read reports and listen to people who have gone wheat and/or grain free, and think, maybe they have something there. Then turn around and read about the benefits of whole grains, the studies that show the benefits, and there I am right back to where I was.
It is fine for us to say, whatever works for a person is what they need, but it still leaves so many people wondering what they should do, who they should listen to.
I don’t know the answers, but I think that your answer was quite informative, and certainly helpful for someone trying to make decisions on their diet.
Debbie @ Live from La Quinta recently posted..Two Vegan Recipes: Spicy Lime Soup & (another) Tofu Scramble + the #Therafit Winner!
You are so right Debbie. What is bad for one might be good for another. Although I’m not sure GMO wheat is actually good for anyone!! It’s more like, What’s bad for one might not cause an allergic reaction in another! I do think people can make their own choices if they have good info.
AlexandraFunFit recently posted..Crank Up Your Metabolism and Digestion
“Celiac disease has become much more common in the last 50 years, and we don’t know why” I bet it has nothing to do with the mass amounts of chemicals we use today.. herbicides, pest control, drought resistant stff, etc etc…..
Just my 2 cents… good post! I enjoyed it!
eric recently posted..The experiment continues
Yes, Eric, sometimes it takes science a while to catch up with what everyone knows already. But I am a fan of methodical research!
AlexandraFunFit recently posted..TheraFit Shoes Were Made for Walking: Product Review
Thank you – I am learning about all of this so I appreciate the resources. MERRY CHRISTMAS!
Sara recently posted..Stick it to Me: Antiphospholipid Awareness
Merry Christmas to you too, Sara. Yes, learning about a wheat-free diet can definitely be overwhelming when you’re new to the topic. Good luck with your investigations.
AlexandraFunFit recently posted.. Boomer Time and Anytime – Double Time!
I love the detailed and objective response to this question we have all been asking ourselves lately. I also love the touches of humor in it, thanks – made me smile and think!
Personally for myself, I have chosen to eat whole grain alternatives, whenever possible. I not only consider them healthier, but in time have found them tastier too!
Thanks again and keep posting!
Rita Nagy@ehealthyliving recently posted..Basic facts, symptoms, diagnosis and treatment of ovarian cancer
Thank you for the compliment Rita, as we try to stay objective on issues such as this. I know that I’ve moved away from processed foods and toward whole grains and alternatives too, especially as one of my sons had food allergies (not wheat) as a child, so I do like to be aware of the stats and research.
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