Is Wheat-Free Better for You?

To bread or not to bread, that is the question – “Ham and Omelet” by Shakespeare

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).

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