One More Word on Wheat…

I know. I do go on about the evils of modern wheat. Just a few last thoughts. One of the things I discovered in my writing class was how resistant my fellow writers were to the idea that wheat is so bad for you. Total denial. Last night, a student in my yoga class had read the post, and asked, “Is wheat addicting?”

Funny you should ask. If you read the posts that Steve wrote when he first gave it up, you might know the answer. For some people, yes. The reason for this is the glucose response. A single change in hybrid wheat’s amino acid form has caused this–one little change. But the trait has been passed on to all modern hybrids. A few facts that may help you understand:

  • There is a lower glycemic index in your blood after eating a Mars bar than two slices of whole grain bread. That’s right. A Mars bar is better for you.
  • Your body will react to the type of amino acid in hybrid wheat differently than other forms of protein. You can eat a three-egg omelet and store less fat than with two slices of whole grain toast. The fat you store from the toast will be a particular kind of fat–deep tissue, visceral fat. This fat is the last to burn off, the toughest to lose, and the most dangerous for your health.
  • The kind of glucose that results from eating modern wheat causes an extreme spike in sugar–the highest in the food kingdom, so to speak. So, you eat your bowl of whole grain cereal, and an hour and a half later, you’re “hungry” again. You’re not, actually. The spike is gone, and you crave another spike. So you eat a nut butter sandwich. Then, an hour and a half later, you’re hungry again–etc.
  • Accompanying the spike is an endorphin response. It seems to be stronger in some individuals than others–stronger in Steve than in me, for instance. So, you feel the need for, I’m sorry to say, a wheat fix.
  • Heritage varieties of wheat–emmer, farro, einkorn–do not produce any of these effects. Einkorn is easily tolerated even by those that are extremely gluten intolerant. Although there are very few studies in the U.S., there are quite a few in Italy, India, Japan and Germany where heritage varieties are more common. It’s a pretty stark health contrast.

There are all kinds of repercussions here. It’s harder to gain muscle. Brain response is slower. Estrogen increases. The skin reacts. If you want more detail, read William Davis’s book. Now, back to our regularly scheduled Ashtanga program.

Posted by Bobbie

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Two Ashtangis write about their practice and their teachers.

11 thoughts on “One More Word on Wheat…”

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