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 WHEAT There are many dangers associated with a diet containing wheat. After 13 years of practice, I have found with certainty, that there are certain products that if eaten, will slow down recovery and overall health. Wheat is one of these. If I tell you that wheat is a problem, it is. Wheat causes the nervous system to become stressed and will make the adjustments and treatment that I provide lose their effectiveness. In addition the consumption of wheat is one of the causes as to chronic injury and other symptoms that have not resolved. Chronic pain is nothing more than chronic inflammation. Wheat consumption will keep any inflammatory event chronic. Wheat is in bread, pasta, crackers, cookies, bagels, muffins, cereal, buns, pastries, macaroni, pizza, beer and most liquor. The sooner you eliminate them from your diet, the better you will feel and the healthier you will be. Try getting off of grains and wheat for 2 weeks. After these two weeks, eat as much wheat as you want and see how you feel. Other grains, such as oats, quinoa, millet, amaranth in this and any of the above mentioned foods in gluten free forms are also on the list to stay off. Now if you need more information to do the right thing it is provided below. Insulin Response Wheat causes your body to raise insulin levels and makes your body insulin resistant. Insulin resistance is the cause of type 2 diabetes, weight gain, high triglycerides, high LDL and inflammation. High insulin levels are becoming increasing known to cause plaguing in arteries. Wheat has a unique composition of complex carbohydrates – 75% amylopectin and 25% amylose – that has an especially negative effect on the regulation of blood sugar. While all carbohydrate foods have an influence on our blood sugar levels, our response to wheat is more severe due to its composition. Fat Storage Eating wheat, not only triggers an insulin response that promotes the storage of fat – especially belly fat – but due to the presence of compounds called endorphins, it also increases your appetite so that you eat more calories. Source Health Center ‐ Dr. Michael McCall D.C., D.I.B.A.K 15455 NW Greenbrier Pkwy, Suite150  Beaverton, OR 97006  Office (503) 200‐5778 Gluten Wheat also contains a protein called gluten that causes celiac disease and inflammation of the stomach and small intestine, a condition that as it is the most commonly diagnosed wheat allergy. However, gluten has also been implicated in many other disorders including Irritable Bowel Syndrome, asthma, acid reflux, migraine headache, arthritis, neurological conditions, Candidiasis and gastrointestinal cancer. Being off of gluten has been known to: 
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Weight loss of up to fifty pounds within the first few months Alleviation of type 2 diabetes and metabolic syndrome Recovery from ulcerative colitis and celiac disease Improvement in blood cholesterol levels Reduced inflammation and pain in rheumatoid arthritis Alleviation of hair loss and psoriasis Increase energy Restore sleep cycles Help the symptoms of menses and menopause Most dieters experience cravings and withdrawal symptoms when they first eliminate wheat from the diet but you can soften the blow by gradually tapering off your wheat intake over a week. However getting off of wheat completely is the only way this will work. Being off of wheat does not mean forever! However, wheat will never be beneficial to your health. Birthdays, holidays and special events are the best time to have wheat! Wheat Alternatives Not Recommended Millet, Rye, Amaranth, Oats, Quinoa, anything with a label that says its wheat free or gluten free. Wheat free foods available on the market are not truly healthy foods because they contain ingredients like cornstarch that will make you fat and diabetic. Producers are allowed to write on the label that their products are wheat free if it contains only 49% wheat! Source Health Center ‐ Dr. Michael McCall D.C., D.I.B.A.K 15455 NW Greenbrier Pkwy, Suite150  Beaverton, OR 97006  Office (503) 200‐5778