WHEAT: Pure Starch & Glue like. SHOULD WE HAVE IT / SHOULD WE NOT?

WHEAT: Pure Starch & Glue like

GLUTEN AMYLOPECTIN everywhere. What are these, let us first understand these.

They both are a part of Wheat. So, what if they are a part of wheat? Why are we so worried about it? And why is everybody talking about it? Why are we talking about Gluten - Free food?

We have been eating chappatis made out of wheat since ages, so what is the difference between chappatis then and now.

The modern version of wheat is very different from the ancient crop. The newer high yield wheat which was a part of the green revolution, is full of genetic changes and by scientists seem to inflame human system, and activate auto-immune diseases. 

The 2 major differences of between old and new wheat is that NEW WHEAT contains

1. High levels of Super-Starch – amylopectin A that is super fattening &
2. A form of Super Gluten that is super-inflammatory

Hence, because of this, the shortcoming is 
2 slices of whole wheat bread raise your blood sugar more than two tablespoons of table sugar

Result of eating Modern Wheat and Wheat Products

1. There is no dissimilarity between whole wheat and white flour. In people with diabetes, both white and whole grain bread raises blood sugar levels

2. Gluten is that sticky protein in wheat that holds bread together and makes it rise. Because of high amount of Gluten being formed, it can trigger inflammation, obesity and chronic disease in five major ways.

3. It encourages Frail or Weak Bones

Till then have a Healthy Time Ahead
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