Learn the reason why people suffer from bread allergy. Discover if you should eat bread if you have cancer. Find out three things that cause wheat allergies and how to reverse it.
Humans have been eating bread for thousands of years. Our earliest bread started as porridge and flat cake. Humans mashed grains with water and ate it either raw or cooked.
The earliest bread includes Middle Eastern pita bread, Indian naan, and pizza.The first leavened bread came 7000 years after flatbreads. About 8000 b.c.e. the Egyptians invented the first grinding stone, called a quern.
Between 5000 and 3700 b.c.e. Egypt began organized grain production along the Nile River Valley. Bread became a staple food often used in trade and barter. The Egyptians also brewed beer and created the first sourdough.
Bakers began to experiment and developed the first leavened bread. By about 2500 b.c.e. sourdoughs were a staple in the Middle East and Mediterranean regions.
In medieval times bread baking became a status symbol in Britain. The upper classes liked fine, white loaves, while poorer people ate coarser variants. Wheat came to the United States in 1777.
During this century the Earl of Sandwich gave his name to the sandwich. In 1834 the Swiss invented the roller mill. The steel roller mill separated the germ, bran, and endosperm.
By 1825 German bakers created the first cakes of commercial yeast. In the 20th century, bakers added oils, artificial preservatives, emulsifiers, and other additives. Factory bread became standard in most industrialized countries.
By the early 20th century bakers used bleached, bromated, and enriched flours. The producers bleached and sterilized wheat with chemicals to make it white and soft.
They then added back the vitamins and minerals destroyed in the processing. This production altered the taste and appearance of bread.
So what chemical processes happen when you make bread?
Most bread starts by mixing flour, water, salt, and yeast. Proteins are the most critical components of the flour. These proteins include glutenins and gliadins. They are large molecules built up of a large number of amino acids. A collective name for thee molecules are gluten.
Only wheat has the gluten that is essential to make a loaf rise. Without it, loaves become flat. Wheat contains enough gluten to allow the development of the protein strands. These strands trap the steam from the water and the carbon dioxide released by the yeast.
Several chemical processes happen when you make bread. Four essential elements in loaves are flour, water, yeast, and salt.
As soon as you mix water with gluten, the proteins are then able to line up with each other and interact. They can form hydrogen bonds and build a giant gluten network throughout the dough.
This network is vital for the bread to be able to rise. But the dough cannot grow without the yeast. Yeast contains enzymes that break down the starch in the flour into sugars.
First, they use amylase to turn starch to maltose. After that, they use maltase to break down maltose into glucose. Glucose acts as food for the yeast and makes it produce carbon dioxide and ethanol.
Ethanol is an alcohol that disappears from the dough during the baking process. The gluten network helps to trap the carbon dioxide and prevents it from escaping the mixture. Kneading the dough helps these proteins uncoil and combine better.
Another ingredient that helps the dough’s gluten network is salt. It makes the dough more elastic and adds flavor to the final bread. Ascorbic acid, or vitamin C, also helps to strengthen the gluten network.
Another way to make the bread is by using a sourdough starter.
So what are the health benefits of eating wheat and grains?
Wheat is a grain. Cereal grains are one the most important nutritional component of the human diet. Humans have used it as a staple for thousands of years. Grains are the seeds of grasses.
They contain no cholesterol, are low in fat, and are high in dietary fiber. Although grains are low in fat, they still provide all the essential fats we need.
Wheat is rich in complex carbohydrates, an excellent source of energy for the human body. It also contains many essential B vitamins and key minerals such as iron and calcium. The two most common enrichments are folic acid and some B vitamins.
Wheat accounts for one-third of the total worldwide grain production. You have to cook grains to bring out their nutrition and flavor.
Grains provide plenty of starch, our most important nutrient. Plants store starch so that they can survive the winter and reproduce. It also provides their seedling with energy for the first few hours of life.
Cereal grains are nutritious. What makes them unhealthy is when you process and refine them. The processing turns them into packaged products that have little nutrients or fiber.
They are often combined with salt, oils, sugars, dairy, and chemicals to make cakes or cookies.These products are unhealthy and make you sick. Whole grains reduce the risk of heart disease, diabetes, cancer, and obesity.
In general, the more original and unadulterated the grain, the better for you. Because of all the processing more people experience wheat allergies.
So what are common problems with wheat?
Bread allergy was unheard of 100 years ago. People have been eating gluten for ages. There is archeological evidence of flour from wild cereal grains made 30000 years ago. Around 100000 years ago, it became more widespread.
How could wheat suddenly become such an issue? Many people blame gluten for this rising problem. Some experts say our allergies began when our modern wheat developed more gluten.
But our ancient grain had almost twice as much gluten than modern wheat. So if our ancestors could eat bread without a problem, then we must be doing something wrong.
Around 1% of the population is intolerant to gluten. A name for this condition is celiac disease. Celiac disease results from damage to the intestines caused by eating gluten. The resulting malabsorption prevents the small intestine from absorbing necessary nutrients.
Gluten damage to the intestinal barrier creates a leaky gut. The standard treatment to this condition is a strictly gluten-free diet.
You may stop these symptoms by eating a gluten-free diet. This is how the rise of the popular gluten-free diet came to be.
Many books demonize gluten such as Wheat Belly and Grain Brain. These books claim that gluten is the problem to most of our digestive issues. Dr. Davis is the author of the book Wheat Belly.
He says that modern wheat causes diabetes, heart disease, and cancer. Dr. Davis is a proponent of the low-carb movement. His book uses faulty science to demote grains while praising dairy, meat, and fat.
It is understandable why being gluten-free is such a popular choice. Why should you eat gluten if it makes you feel bad?
This strategy might solve your problems for now. But you now have a life sentence of eliminating an entire food group. Most patients who stop eating gluten feel better only for a short time before the symptoms return. So how could it be just the gluten?
Wheat sensitivity or non-celiac gluten intolerance is a new category of wheat allergy. This condition is so non-specific that other things than wheat can cause it.
The current gluten-free diet craze is unhealthy for those who do not need it. Millions of Americans risk becoming sicker and fatter by eating unhealthy gluten-free products.
Many gluten-free products contain lots of calories, fat, and sugar. These products don't eliminate eggs, oils, and dairy that cause more weight gain.
It is better to solve the underlying issue and heal the problem at its core.
So what causes bread allergy?
Most of our wheat allergies begin in the gut. You need a robust digestive system to break down and eliminate the toxins in modern wheat.
Eating animal products destroys our digestion the most. Humans are herbivores, not carnivores. We can't break down animal flesh that easily. Animal products contain saturated fat. Too much-saturated fat leads to heart disease, diabetes, and cancer.
Furthermore, meat contains too much fat and protein for our bodies. Animal products are acidic and destroy our immune systems. Stress, toxins, processed foods, and other factors have also weakened our immune system.
Most store-bought bread contains preservatives and oils that are difficult to digest. To ingest gluten, we need the effort of all digestive processes and microbes.
Another reason why more are allergic to wheat might be because of GMOs.
GMO stands for genetically modified food. They are Frankenstein foods made in labs by biotech companies. GMOs became part of the American food supply in the mid-1990s.
Some GMO crops are “Roundup Ready.” Roundup is Monsanto's toxic weed killer. Its active ingredient glyphosate may cause more cancer. Some experts link our gluten sensitivity to ingesting glyphosate.
Another reason why we have allergies to wheat is the way we prepare it.
Our modern technology allowed us to separate whole grains into various components. We stripped away the nutrient-dense bran and germ from the carb-rich endosperm.
The bread we eat today doesn't resemble what our ancestors ate. By the 20th-century readymade, yeast became available for large-scale commercial baking.
Huge factories churned out loaves in 3-4 hours. They cut the long fermentation process to a bare minimum. Bread became soft and spongy with almost indefinite shelf-life.
Manufacturers needed to use special tricks to produce an acceptable loaf in a couple of hours. They added additives and extra yeast or gluten to the mix. Fat improved crumb softness and created stretchier doughs.
Soy flour added volume and softness. Emulsifiers produced bigger, softer loaves and retarded staling. Preservatives allowed them to store bread for longer.
Ancient populations used natural methods to make wheat harmless. Learn their secret to digesting wheat without a problem.
Ancient people prepared their grain varieties in different ways than we do now. They often soaked, sprouted, or fermented their grains before consumption. This process rendered them more digestible and increased their nutritional value
A sourdough starter is the traditional way of making bread. It's how everyone used to make loaves before they had commercial baker's yeast.
Sourdough is a bread made from the naturally occurring yeast and bacteria in flour.Traditional sourdough contains four ingredients: sourdough starter, salt, water, and flour.
Sourdoughs begin with a starter. You make a starter by mixing flour and water. The natural microbes in the flour then start to grow.You then feed the starter more flour and water within specific time frames.
After about five days you end up with a mixture containing bacteria and yeasts. These are wild yeasts, which are different from baker’s yeast.
What is the advantage of eating sourdough bread?
There are many advantages to eating sourdough bread. First of all, real sourdough is probiotic, containing multiple strains of beneficial microflora. Another advantage is its capability of breaking down gluten.
One study published in 2007, showed that sourdough removed most of the gluten from wheat. The Lactobacilli in sourdough bread reduced the gluten to 12 parts per million (ppm). Loaves made with the same wheat, but without lacto-fermentation, had gluten levels of 75000 ppm.
To label a product gluten-free it needs to have less than 20 ppm gluten.
In one small Italian study, celiac patients ate sourdough bread for 60 days. After the experiment, they had no complaints. Their biopsies showed no changes in their intestinal lining.
I’ve read many stories of people that couldn’t eat bread without becoming ill. But when they ate sourdough bread, their adverse reactions disappeared. This is because sourdough makes the food more digestible.
I have observed this phenomenon myself. I have no problem digesting bread made with baker's yeast in reasonable quantities.
But if I overeat it, I get stomach problems. The same thing doesn't happen when I eat sourdough loaves. Let me tell you two stories in my own life that explains this further.
In 2016 I went with my brother to Barcelona to watch soccer. I was too lazy to cook, so I ate a lot of white bread and baguettes. I also tried couscous, pasta and other products that contained gluten. Every bread I ate had baker's yeast.
During my stay in Barcelona, I felt exhausted and sleepy. I didn’t understand why I didn’t have any energy. It was only later that I discovered that it was because of overeating wheat products.
Some years later I went with my friends to do some mountain climbing. I baked several sourdough loaves that I fermented for at least 24 hours.
These loaves contained organic rye, wheat, sea salt, and other natural ingredients. I also made sourdough bagels. They had only wheat, salt, malt, and water.
I ate a lot of bread at this week-long stay in nature. We walked several miles each day with our heavy gear. I worried that eating too much bread would make me feel weak. But to my surprise, I had lots of energy during the whole trip and never suffered from digestive issues.
So how can you start eating bread again if you have allergies?
Eliminating gluten is not necessary for the majority of the world's population. Whole grains including the gluten grains wheat, barley, and rye are health promoting. They reduce the risk of heart disease, cancer, diabetes, and obesity.
For most people, whole grain bread is an excellent choice, but it is not the same as eating whole grains. Beating the grain more than 1000 times converts the kernel into a powder, known as flour.
The flour makes the digestion and absorption more rapid than the whole grain. Eating bread can be part of a healthy diet if you do it right. There is no need for most people to give it up if they fix their digestive system.
But should you eat bread if you have cancer?
You need to avoid gluten if you have celiac disease or a severe condition like cancer. Eating gluten might cause life-threatening problems in celiac patients.
Cancer patients should also avoid gluten until they healed their condition. Once your body is cancer-free, you can introduce bread back to your diet.
Just because 1% have celiac doesn’t mean that everyone should avoid it. Similarly just because some people can’t tolerate peanuts doesn’t mean that no one should eat it.
Go on a starch-based diet if you have celiac disease or cancer. Eat no wheat, barley or rye. Consume rice, corn, sweet potatoes, white potatoes, beans, fruits, and vegetables.
Following a gluten-free diet won't have significant health benefits in the general population. So long as they still eat animal products they won't see improvements.
You can learn some tips you can use to boost your digestion and eat bread again below.
Humans have been eating bread for thousands of years.
Only wheat has the gluten that is essential to make a loaf rise.
Grains are the seeds of grasses.
Cereal grains are one the most important nutritional component of the human diet.
Wheat is rich in complex carbohydrates, an excellent source of energy for the human body.
Around 1% of the population suffer from celiac disease.
The current gluten-free diet craze is unhealthy for those who do not need it.
Most of our bread allergy begins in the gut.
GMOs may cause gluten sensitivity.
Baker's yeast doesn't break down gluten enough.
Our ancestors ate sourdough bread.
Sourdough can break down gluten and make it digestible.
Cancer patients should avoid gluten until they healed their condition.
1. Eat a whole food plant-based diet
2. Avoid heavy meals at night
3. Grow your own food
4. Eat sourdough bread
5. Try to make your own bread
6. Cleanse your lymphatic system
Here are six tips you can use to fix your bread allergy:
Tip 1: Eat a whole food plant-based diet
Eat a whole food high carb low-fat plant-based diet without added oils. Humans are herbivores, not meat eaters.
Your digestive system will reboot when you eat your body's preferred diet. Processed carbs should not be part of your diet. Instead, you should eat whole foods.
Focus on improving your digestive system by eliminating all animal products. Another way to fix your stomach problems is to consume probiotics. You can get it from fermented foods such as kimchi and sauerkraut.
Tip 2: Avoid heavy meals at night
Eat your largest meal when the digestive fire is stronger. It is best to avoid heavy meals, at night, as the digestive fire is less strong in the evening.
Tip 3: Grow your own vegetables
Grow your own vegetables if you are able. If not, buy from local farmer’s markets. Eat as much organic and non-processed foods as you can. Conventional foods contain pesticides and herbicides that destroy our digestion.
*Go to http://www.localharvest.org/csa/ to find a local farmer's market close to your home.
Tip 4: Eat sourdough bread
Eat organic, slow fermented sourdough bread with no preservatives or oils. Lactic acid and probiotic strains in sourdough bread break down gluten.
Tip 5: Try to make your own bread.
Ditching commercial bread is a great step to becoming healthier. Use fermented wheat and bake it by hand or use a machine. It’s easy and satisfying. You can control what you put in your bread. Nothing beats warm homemade bread.
Tip 6: Cleanse your lymphatic system
The lymphatic system is your body's sewage system. Overeating gluten or toxins may congest your lymphatic system. Lymphatic congestion results in improper digestion.
Your intestinal skin and lymph pull large proteins and fats from the intestinal tract. The immune system can, therefore, become hypersensitive and create allergies. A way to fix this problem is to cleanse your lymphatic system.
Simon Persson is a holistic cancer blogger with a passion for natural health cures. When he is not blogging, he enjoys nature, cooking and learning about the latest gadgets on the market.
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