Many people have been led to believe that wheat equals healthy. However - wheat causes blood sugar spikes and inflammation of your cells, which accelerates AGING, traps fat on your body & can increase Heart Disease and Diabetes risk.
Even worse many Wheat breads have High Fructose Corn Syrup added to it.
Wheat can also speed up the aging process in your body because Whole Wheat contains Amylopectin-A, which has been found in some tests to spike your blood sugar HIGHER than sugar. Sugar and wheat both cause "glycation" and substances called Advanced Glycation End Products (AGEs). AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, your skin which leads to wrinkled, loose, and saggy skin. This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause MUCH higher blood sugar levels than most other carbohydrate sources.
Higher Blood Sugar = More inflammation = Bad Genes On = Accelerated Aging, Belly Fat and Increased Likelihood of Disease.
Another reason Wheat is not as healthy as the Media portrays is that it contains "anti-nutrients", which are naturally occurring compounds in the wheat plant, but can cause unhealthy effects when we eat too much of them. One of these anti-nutrients is called phytates, which blocks the absorption in your body of certain minerals like zinc, iron, manganese, and calcium. So if you eat wheat too often this can cause a mineral deficiency in your body over time that leads to many health conditions.
Lectin is another anti-nutrient found in wheat that can causes gut irritation leading to leaky gut syndrome. This leads to inflammation in your body and accelerated aging. So as you can see wheat is not so healthy after all! It can accelerate aging and is not essential in our diet. Many people often ask me... "But how do I get my Fiber if I don't eat Wheat Bread? I thought Whole Wheat was healthy?" Please believe me - you can get ALL of the fiber you need from veggies, fruits and nuts, without the sugar spike damage and anti-nutrient issues that are caused by wheat.
Here are some great ways to still enjoy bread but without the detriments of wheat. these are grain free and gluten free delish choices.
- 1 ½ tsp. organic garlic powder
- 5 Tbsp. grass-fed butter (I like Kerry Gold)
- ½ tsp. non-aluminum baking powder
- 6 Tbsp. Organic Coconut Flour
- 6 large pastured eggs
- ¼ tsp. Pink Himalayan sea salt
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together eggs, butter, salt, and garlic powder.
- In a small bowl, combine coconut flour with baking powder.
- Whisk dry ingredients into wet ingredients, beating batter until there are no lumps.
- Pour into a greased donut pan.
- Bake 15 minutes.
Courtesy of Yuri Elkaim
(It's great for sandwiches).
2 cups almond flour
2 tablespoons coconut flour
¼ cup ground flax seed
¼ teaspoon sea salt
½ teaspoon baking soda
3 tablespoons ground chia seed + 9 tablespoons water
1 tablespoon coconut oil, melted
1 tsp honey
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Add the chia seeds and water as you would eggs as you're mixing the batter.
Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
Bake at 350° for 30 minutes
Cool in the pan until ready to serve
As you can tell, it's super simple to make. And it tastes so good!
Total Time: Prep 10 mins/Cook Time 5 mins
Serves Three 8″ tortillas
2 large eggs
1 tsp melted ghee (sub: melted coconut oil)
1 tbsp water
1/4 cup arrowroot powder
1 tsp organic coconut flour
Pinch sea salt
Hint if you want to make these more like a crepe - add 1/4 teaspoon organic vanilla extract
Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.
In a small skillet (8") over medium heat, pour in about ⅓ of the batter and immediately roll it around to evenly coat the bottom.
The tortilla should start to pull away from the edges as it cooks.
Cook for 1 minute on each side. Use now or if save for later, cool completely and store in a airtight glass container.