White Flour – Want an easy way to feel better? Give this up.

If you are still searching for a great health related New Year’s resolution, consider giving up white flour and products made from it. You might be amazed at how much better you feel.
White flour made from refined wheat is one of the most common food allergens today. Almost everybody who lives in the United States has some sensitivity to white flour and / or wheat.
Wheat used to be considered the staff of life, but now, thanks to processing, it is a dead and detrimental food. When you compare white flour to the wheat berry, processing removes 66 percent of the B vitamins, 70 percent of the minerals, 79 percent of the fiber, and 19 percent of the protein.
What is left is a “food” that forces the body to rob itself of essential minerals in order to be digested. Once these mineral stores are depleted, the “food” will ferment into the perfect environment for yeast, bacteria and parasites to grow, leading to indigestion, gas and bloating.
One of the biggest reasons to not eat white flour and products made from white flour is that it tends to cause inflammation in the intestinal tract which leads to a condition known as leaky gut. Leaky gut is the precursor to many of the autoimmune disorders that are becoming more common. These include chronic fatigue and fibromyalgia – both of which have been shown to improve when wheat is excluded from the diet.
Arthritis and acid indigestion are some other conditions that can improve greatly when wheat is removed from the diet. Allergies from airborne substances such as pollen, dust and pet dander also benefit from restricting wheat as do conditions such as eczema and diverticulitis.
If you suffer from any of these conditions, remove wheat from your diet for one month and see how you feel. Also, add some omega 3 oils to your diet. Your body needs these oils to metabolize wheat and if you have never supplemented these oils, chances are that you are deficient in them.
The problem with removing wheat from the diet is simple. What else is there to eat? Believe it or not, there are many good alternatives. Spelt is my favorite. Spelt is an ancient grain that substitutes well in recipes calling for wheat flour. For bread, the sprouted grain breads such as the Ezekial or Essene bread are good choices. For cereal or grain dishes, there is oatmeal, rice and many grains that are becoming popular such as amaranth, millet and quinoa.
If you really have trouble either cutting back or removing wheat from your diet, you might want to look at some of the popular diet books for ideas of what to eat. Diets such as the Maker’s Diet, Sugar Busters, South Beach and the latest version of Atkins all allow “healthy carbohydrates” from unrefined sources.

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About NaturalCowgirl

Margaret Durst has been involved with natural health for over 20 years. In her early 30s, she was faced with a medical diagnosis that recommended a lifetime of prescription drugs. In her heart, she knew that there must be an alternative way to healing and health and thus began her journey into natural health. Along the way, Margaret has trained with many different natural health practitioners and earned a degree in Naturopathy. She established her nutritional consulting practice and opened The Green House in 2003 to enable her mission of helping people navigate the natural health maze. People have praised Margaret for intuitive ability to help people address their health issues and goals with diet and lifestyle choices and successfully take responsibility for their health and wellbeing. This comes from Margaret’s deeply held beliefs in the body’s innate ability to heal and in the tools nature provides for health and healing.
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3 Responses to White Flour – Want an easy way to feel better? Give this up.

  1. Marcus says:

    Great article. What about milling your own wheat berries? Do you still have some of the issues you raised in the above article?

    • Milling your own wheat berries is a wonderful way to get full nutrition out of wheat. As to whether you still have some of the issues depends on you. Some people are sensitive to all forms of wheat – some just to white flour.
      Thanks for reading. Margaret

  2. I’m so glad that you included sprouted grains in this article. They are by far, my most revered members of the grain family tree. You also mentioned the fact that people have varying degrees of sensitivity to wheat products. That’s a huge factor in governing peoples’ metabolic state and internal environment and readers might want to know that testing is available if they would want to know exactly where they fall on that spectrum. Keep up the good work!

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