To Wheat or Not to Wheat ?

By SARAH GALZERANO & SEBASTIAN PIATT
Staff Writer

Not to Wheat?

That is the question, which was presented to 40 students here at CCC. Out of these students, 40% said they don’t incorporate wheat into their diet daily, and 60% said they do. The main reason why these students don’t eat wheat daily is because they either don’t keep it in the house or just don’t think to eat it. The main reason why students do eat wheat daily is because it’s “healthier”. But is wheat really as healthy as they think?
Today, wheat products you eat are different than what your grandparents ate. Modern wheat contains known toxins, and is a 2 foot tall plant with 42 chromosomes- it used to be 4 feet tall with 28 chromosomes.
In the 1950s, scientists began crossbreeding wheat to make it harder, shorter, and more abundant. According to Dr. William Davis, author of “Wheat Belly” wheat is “a geneticist- created artificial plant that is a far genetic and biochemical distance away from any wheat that ever existed in nature.”
Now, it still may seem that wheat is healthy when it’s compared to white flour, but not when it’s alone. Wheat itself can cause blood sugar spikes, increased hunger, and Celiac disease (when the small intestine can’t properly digest gluten).
Now, we aren’t all prone to Celiac disease, but wheat can still steal nutrients from us. According to authoritynutrition.com, wheat contains Phytic acid, which binds important minerals and prevents them from being absorbed. Also, grains are digested quickly, which leads to drops in blood sugar, making you want another high-carb meal. This behavior will just keep repeating itself. The more fibrous the wheat is, the less this will happen.
So, what is there to eat if you can’t eat wheat? For breakfast, instead of eating wheat products you can eat eggs, bacon, cheese, yoghurt, fruit, veggies, brown rice, and certain oatmeal (may contain gluten). For lunch/dinner, you can eat soup, salad, meat, fish, beans, cheese, and legumes. There are so many alternatives – to wheat or not to wheat? It’s up to you.

To Wheat?

It’s not a secret that refined grains are not the healthiest of food choices. The absence of vital nutrients after the grain-refining process leaves the grain lacking in health benefits. Typing “bad carbs” in any online search engine will bring up a bevy of negative information. However, the consumption of refined wheat products can still provide a small amount of healthy nutrients.
The Whole Grains Council provides a decent amount of information about refined grains. Refined wheat products can still retain nutrients that the body needs. The refining process may strip the grain of healthy dietary fiber but many manufacturers enrich the grain prior to further food processing. The enriched refined grains have an increased amount of dietary fiber and have been fortified with a few vitamins such as folic acid. Folic acid is a B vitamin that can help prevent cancer. The amount of nutrition is not equivalent but enriched refined grains have been artificially modified to provide a small amount.

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