Wheat has been linked to digestive problems,Â allergies, obesity and heart disease because of the ways in which it increases blood sugar, creates immunoreactive complications, restricts mineral absorption and irritates the intestines. Experts suggest that these problems are caused by a change in the way that wheat is produced.
Over the past 5 decades, wheat has been genetically modified to make it easier to grow. Part of this adaptation has been to add toxic compounds, such as sodium azide. Other compounds, like gluten, are difficult for the human digestive system to process.
Gluten appears in a number of grain products, and is a compound of the two immunogenic anti-nutrients, gliadin and glutenin. These are responsible for intestinal permeability and immune system inflammation, which has in turn been linked to a range of autoimmune diseases, from celiac disease to rheumatoid arthritis and irritable bowel syndrome.
Its high glycemic index is responsible for increasing blood sugar, sometimes to dangerous levels with the risk of heart disease and strokes.
Whole grains are not exempt from the potential risk factors of wheat. This is because they contain lectins that can lead to inflammation, autoimmune disease and resistance to insulin. The hulls of grains also contain phytates, which are not only impossible for the human digestive system to process but also inhibit mineral absorption.