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Why I Stopped Eating American Wheat

I’ve experienced my shares of “uh-huh” health moments in my life, and completely removing wheat from my diet was one of them. To this date, I can’t believe what it has done to my energy level, digestive system, and acne (which I suffered 20+ years). So what makes American wheat so bad for so many people?


High glycemic index (GI): Whole wheat bread (GI: 77) can spike your blood sugar faster than sugar (GI: 68).

Gluten: Gluten activates zonulin, which makes you susceptible to autoimmune diseases.

Inflammation: A combination of high glycemic index and gluten makes this food highly inflammatory, source of ALL degenerative diseases.

Carcinogen: Wheat fields are saturated with glyphosate, herbicide, before the harvest. Earlier this year, WHO stated that glyphosate is probably carcinogenic.

Exorphins: Wheat has unique addicting effect on brain shared with opiate drugs, which makes it difficult to remove from your diet.

Appetite stimulant: Ever wonder why restaurants serve bread first?

Mucus production: Just like dairy products, consuming wheat containing food makes your body produces more mucus, not ideal for people with allergies.

Phytic acid: Anti-nutrient found in not properly prepared whole grain food can interfere with the absorption of minerals, such as magnesium, zinc, and calcium.

Bromides: Dough conditioner found in bakery products can inhibit thyroid function.


Still want to eat wheat? Try organic Einkorn flour, which is the original wheat without hybridization. Read Wheat Belly for more information.