Is Bread Really the Staff of Life… or the Stuff of Disease?
The (Definitive) Answer Below…
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Written by: Kelley Herring, Editor, Healing Gourmet
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For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
Is it the perfect poison… or an essential daily food?
Is “gluten-free” bread better for you than regular bread?
And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
So, let’s get right to it and discuss the 5 most dangerous lies you’ve been told about bread… and be sure to read #5 – the biggest surprise of all!
Loaf Lie #1: “Whole Grains & Whole Wheat are
an Essential Part of a Healthy Diet”
If you’ve set foot in a grocery store or read a newspaper in the last 50 years, you’re familiar with the message that whole grains are healthy… and the more you eat, the better off you’ll be.
This is a LOT more than a “little white lie” invented to sell cheap agricultural products at huge markups… it is the biggest health scam ever perpetrated on the public!
Of course, this message comes to you from the same corporate interests and government health nannies who urged you to replace farm-fresh butter with heart stopping trans-fat (in the form of industrially-manufactured margarine).
The truth is that there is nothing “essential” about whole grains. In fact, they are among the unhealthiest foods you can consume.
One of the most important reasons is that…
Whole Grains Spike Your Blood Sugar
You probably know that high glycemic foods cause a rapid rise in blood sugar and insulin.
This triggers a cascade of inflammation and increases your risk for cancer, Alzheimer’s, heart disease, fatty liver and diabetes.
And it doesn’t make you look very good either…
High insulin levels promote the storage of “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.
High blood sugar also causes the formation of advanced glycation end-products (AGEs) – nasty little compounds that speed up the aging process and damage tissues (especially the skin, in the form of wrinkles and lost elasticity).
And guess what?
bread healthy halo
And it’s the specific TYPE of carbs in bread that are to blame.
About 75% of the carbohydrates in wheat are in the form of amylopectin A – a compound that is unique in just how rapidly it is transformed into glucose.
This is why wheat spikes your blood sugar higher than almost all foods – even when the same number of carbohydrates is consumed!
glycemic index of common foods
And that’s not all this health-harming carb can do…
“Heart Healthy” Whole Wheat… Causes Heart Disease!
The medical establishment has greatly exaggerated the role of cholesterol in heart disease.
But there is one type of cholesterol closely linked to this killer – small dense LDL particles.
american heart associationA study published in the Journal of the American Medical Association showed that people with high levels of small dense LDL have a 300% greater risk of heart attack!
Many doctors believe it is the number one risk factor for heart disease in the U.S.
And guess what triggers these dangerous compounds to form more than any other food?
It is the amylopectin A found in wheat!
Think about that the next time you see the American Heart Association “Seal of Approval” on a package of whole grain bread.
And to think they recommend you eat this food AT LEAST three times per day!
In fact, if you are eating grains this often, it might not be your fault…
Are You High on Bread?
The Addictive Properties of Wheat
You’ve probably heard that sugar triggers the same pleasure centers in the brain as drugs of addiction. That’s why it can be so hard to “just say no” to sweet treats.
But wheat has drug-like properties even more powerful than sugar!wheat nicotine
That’s because in addition to the rapid sugar rush wheat provides, it also produces specific compounds that bind to morphine receptors in the brain.
In addition to subtle euphoria, these opiates cause a repetitive cycle of cravings – for more grains!
It’s no wonder a study published in the journal Psychosomatic Medicine showed that people who eat wheat consume an average of 400 calories more per day.
So, let’s move on to the next dangerous misconception about bread (as well as cookies, crackers, cereal, pasta and cake)…
Loaf Lie #2: “Gluten-Free Bread is Healthier than Bread Made from Wheat”
If you’ve already given up traditional grain-based foods, you’ve made a wise decision!
But if you replaced these foods with their commercial gluten-free counterparts, reconsider.
You see, most gluten-free breads, cereals, pastas, crackers and cookies use ingredients that are not much better (and in some cases, worse) than those made with wheat!
Like any processed junk food, these products usually contain chemical preservatives, soy protein, dough conditioners, industrial seed oils, corn and rice syrup… and often, GMOs.
And that’s not all, because…
The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring!
In place of wheat flour, most gluten-free products – and many online recipes for that matter – use flours with glycemic values that are off the charts, including:
Corn Starch
Rice Flour
Potato Starch
Tapioca Starch
Sorghum flour
Millet
Here’s what Dr. William Davis, author of Wheat Belly, has to say about these unhealthy alternatives…
“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”
Take a look at how some common gluten-free foods impact your blood sugar…
glycemic index gluten free foods
It should come as no surprise that…
Most people GAIN WEIGHT on a gluten-free diet. In fact, one study showed that 81% of people who adopted a gluten-free diet had gained weight after two years!
You should also know that…
Some Gluten-Free Products Contain 90 Times More Arsenic Than the EPA Allows for Drinking Water!
Of course, you know that arsenic is a deadly poison…
But you might not know that many gluten free baked goods contain potentially toxic levels of it!arsenic gluten free foods
The problem comes mostly from brown rice flour and brown rice syrup, often major ingredients in gluten-free baking mixes, breads, crackers, chips and pasta.
In fact, analysis conducted by Consumer Reports showed that some popular gluten-free products contain up to 90 times the arsenic allowed in drinking water!
Of course, the same risk applies if you’re using brown rice products in your recipes at home.
Chronic arsenic exposure – even at very low levels – can lead to headaches, fatigue, brain fog and digestive issues… not to mention heart disease, cancer, respiratory illness and diabetes.
Keep this in mind the next time you hear that “gluten-free bread is healthier than bread made with wheat.”
Loaf Lie #3: “If You Don’t Have a Problem with Gluten, You Don’t Have a Problem with Wheat”
Most people are aware that a little protein in wheat can cause BIG problems for some people.
For those with celiac disease and gluten sensitivity (two completely different conditions), even a small amount of gluten can cause serious digestive problems… systemic inflammation… autoimmune disease… and the list goes on.
At least 300 health-related issues have been linked to gluten.
But here’s the thing…
Gluten is a REAL Problem…
But the Problem is NOT Just Gluten!
Most doctors (mistakenly) believe that any problems with wheat are problems with gluten. In other words, if you don’t have a problem with gluten… you don’t have a problem.
However, the protein we call “gluten” actually consists of hundreds of smaller compounds. Any ONE of these could trigger an inflammatory or immune response.
And that’s not even a fraction of the whole story, because…
According to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins!
This would explain the studies where people have shown a severe reaction to wheat – and no reaction at all to gluten itself, even in high doses.
gluten in your headThe problem is that conventional lab testing looks for just two antibodies related to gluten.
If you test negative for these two, most doctors will give you a clean bill of health – and probably tell you that any symptoms you’re experiencing are “all in your head.”
But science has found numerous compounds in grains – besides gluten – which can cause serious long-term health issues…
The Powerful Chemical in Wheat
That Protects it from Being Eaten
Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage predation. Thorns on a cactus are an obvious example.
But wheat and grains have defenses too, including compounds which can deprive you of vital nutrients and slowly leak out toxic effects. (This is called a HINT!)
One of these is wheat germ agglutinin (WGA).
Studies show that WGA can have direct toxic effects on most tissues in your body, including the heart and brain.In fact, it enters the brain so easily that scientists are hopeful it can be used to deliver Alzheimer’s drugs.
Like gluten, WGA can also disrupt your hormonal system, weaken immunity, cause digestive problems and promote systemic inflammation (the cornerstone of degenerative disease).
And the highest concentrations of it are found in whole grains – including supposedly “healthy” sprouted grains!
Loaf Lie #4: “If Wheat Doesn’t Cause You
When some people eat the tiniest bit of wheat or gluten, they can be doubled over in pain or running to the bathroom within minutes.
In a way, these people have an advantage… at least they can identify the problem and its source.
But just because you feel fine after eating a bagel, doesn’t mean it is not damaging your body.
What You Don’t Know (or Notice) Can Still Hurt You…
Studies show that even if you are NOT “gluten intolerant” these foods can cause inflammation and perforations in the gut – allowing unwanted substances to “leak” into your bloodstream.
And you might not feel the slightest gurgle in your belly. In fact, almost 50% of newly diagnosed celiac patients have no noticeable abdominal distress.
Yet, with each bite you are causing damage to nearly every tissue, system and organ in your body.
Here are just a few of the symptoms this can cause:
Headaches and fatigue
Chronic sinus issues and lowered immunity
Arthritis, bone and joint pain
Nutrient deficiencies, and
A VERY long list of skin conditions, including everything from acne to wrinkles.
More troubling is that…
This Can Set the Stage for an
Astonishing Variety of Diseases
Research shows that wheat can trigger a variety of autoimmune conditions (where the body attacks itself), including: type 1 diabetes, rheumatoid arthritis, and multiple sclerosis.
It can also cause chronic disease…
The Journal of the American Medical Association published a report showing that gluten sensitive people who still consume grains increase their risk of death up to 75%!
The New England Journal of Medicine lists 55 conditions that can be caused by eating gluten, including:
Cancer
Heart Disease
Osteoporosis
Irritable Bowel Disease
Inflammatory Bowel Disease
Fibromyalgia & Chronic Fatigue
Thyroid disorders
Anemia
Epilepsy
Canker Sores
Lupus
And it doesn’t just affect your body…
Bread Madness:
Don’t Destroy Your Brain with Grain
More than 50 years ago, doctors discovered that some mental patients made spontaneous recoveries when bread was not available to them.
The term “bread madness” was even coined to describe schizophrenia.your brain on gluten
Recently, doctors at Duke University reported on a woman who had a 50-year history of delusions, hallucinations and suicide attempts. Within a week of stopping wheat, her symptoms disappeared!
Now, I’m sure you’re perfectly sane…
But if you (or someone you know) has ever suffered from depression… insomnia… anxiety… dementia… or nearly any other psychiatric or neurological condition – there’s a good chance a grain-free diet would help.
And now for the final (and perhaps most surprising) misconception about bread…
Loaf Lie #5: “There is No Such Thing as
a Healthy Loaf of Bread”
If all this bread bashing has caused you to reluctantly swear off buns, biscuits, bagels and baguettes forever, I understand. After all, if whole-grain and most gluten-free breads are bad for you… what else is there?
Well, I have great news…
You Don’t Have to Choose Between
Your “Daily Bread”And Being Healthy
You Just Have to Choose Healthy Bread!
paleo french toastWhat if you could sink your teeth into a hot stack of French toast… a sandwich thick enough to make Dagwood proud… a chewy bagel…. or a crusty piece of fresh-baked focaccia…
And what if these delicious real-food breads were not only gluten-free… but low glycemic too?
When you choose bread made with “intelligent ingredients” it can actually protect – not wreck – your health.
It can even help you sculpt a lean physique… instead of puffing up your muffin top!
And I’m not talking about weak imitations. I’m talking about REAL bread so delicious you’ll swear that it’s bad for you.
And you won’t believe just how easy it can be…
Please Allow Me to Introduce Myself
kelley herring better breadsMy name is Kelley Herring and I’m the founder of Healing Gourmet®, the world’s leading provider of organic, sustainable recipes and meal plans for health and weight loss.
I’m also the author of more than a dozen books and e-books, including a four-book series, published by McGraw-Hill, on the power of foods and nutrients to promote health and protect against disease.
My background is in nutritional biochemistry. I’ve spent a lot of time in the library… and the laboratory.
But my true passion has always been cooking and baking and creating recipes.
In other words, it is the “kitchen laboratory” where my heart is truly at home.
I have also been diagnosed with non-celiac gluten sensitivity. So I have personal motivations for solving this dietary dilemma.
A few years ago, I wrote an e-book called, Guilt-Free Desserts where I showed how to use the latest functional ingredients and metabolic power foods to create delicious (and healthy) gluten-free and low-glycemic desserts.
Thousands of people from dozens of countries purchased that book and told me how grateful they are to be able to enjoy these foods again, without concern for their health.
But one request that came up over and over again…
It seems that people have the hardest time giving up bread. And if they have, they truly miss the enjoyment of a burger on a bun… a crusty piece of French bread with garlic and oil… or even the simple pleasure of melted butter on warm toast.
I missed those simple pleasures too.
But there was no guidebook anywhere (until now) for creating truly delicious bread – not some weak imitation – that is both gluten free AND low glycemic.
That’s because, while you’ve certainly heard a lot of bad things…
Gluten Does Have a “Good” Side…
Many of the things we love most about bread are because of gluten.
It helps create that crusty-on-the-outside, chewy-on-the-inside texture. It helps bread to rise. It makes pizza dough stretchy and chewy. And it provides stability and structure to baked goods.
Baking is a science. And baking with gluten-free, low-glycemic ingredients is an EXACT science.
You can’t simply substitute grain-free flour for regular flour and expect it to “magically” achieve the characteristics you love about bread. Replacing wheat flour in a bread recipe is a LOT harder than replacing sugar in a dessert.
If you’ve ever had to apologize because the “biscuits” you made could double as hockey pucks… or the “loaf” you were expecting turned into a “pancake”… or if the expensive gluten-free bread you bought at the store made you turn up your nose and proclaim, “This is NOT bread”…
Then you know what I’m talking about.
Creating REAL Bread with Good-for-You Ingredients Required Science-Based Solutions
and Extensive Testing…
My goal was to create breads so good they could be served in a restaurant.
They had to be made with inexpensive real-food ingredients
They would contain NO grains or gluten
And the final product had to be low-glycemic – no blood sugar spikes.
And that’s not all…
I would only be satisfied if the recipes were fast and easy to make.
No complicated techniques… no fancy equipment (not even a bread machine)… and no need to knead.
And because we all have unique taste preferences, allergies and dietary needs, I wanted to make it simple to make ingredient substitutions whenever possible.
To do all of this, I knew I was going to have to reinvent the rules of baking.
And that’s exactly what I did…
It Wasn’t Easy – But My Hard Work has
Definitely Made it Easy for You!
I wish that all I had to do was take a few classic bread recipes and tweak the ingredients to make good-for-you versions of your favorites.
It took a LOT more work than that.
To create each recipe, I tested numerous variations – each time, swapping ingredients, changing the amounts and ratios, trying different preparation methods, cooking times and temperature. You wouldn’t believe the difference one small variation can make.
Every formula was carefully examined in terms of taste, texture, rise, crumb, ease of preparation – and most important – how close it was to the classic original.
In some cases, it took more than a dozen formulations of a single recipe until I was satisfied with the outcome. There were some weeks when I would work on just ONE recipe.
Sometimes I just wanted to collapse in a heap and cry.
Okay, I really did that once – just ask my husband.
And Do You Know Why I Worked So Hard
to Make these Recipes Foolproof?
Because I know the feeling of failure and frustration when you have to throw away a recipe that flops – or even worse – have to eat something that tastes terrible, because you don’t want your time and money to be wasted.
I don’t want that to happen to you.
I went through the learning curve and made the mistakes so you don’t have to.
In fact, even after I had nailed a formula, I tested and then retested the final version to make sure the results were reliably foolproof… and tasted reliably great!
And because you don’t want to be in the kitchen any more than you have to…
Most of the recipes I created can be made in just 15 minutes hands-on time, with little more than a mixing bowl and a spoon. Then just pop the dough into the oven.
About an hour later, gorgeous golden loaves will emerge… ready to slather with butter or pile on your favorite meats for a superfood sandwich!
So, without further delay, please allow me to introduce Healing Gourmet’s newest creation…
Introducing Better Breads™: 25 Quick & Delicious, Gluten-Free, Paleo & Low-Carb Breads
BETTER_Breads_e-Cover_4_AUG
After months of testing and hundreds of trials, we’re happy to announce that we have finally “cracked the code” on making gluten-free, low-glycemic bread that tastes so good, you’ll never look back.
Our reinvention of this all-American staple has everything you want – and nothing you don’t – when it comes to your health.
In fact, on average, the breads featured in Better Breads have:
Less sugar than two grapes
Fewer net carbs than a quarter of an apple
As much heart-healthy monounsaturated fat as 10 almonds
As much protein as an egg white, and
As much fiber as a serving of broccoli
You can’t expect these benefits from most other gluten-free bread recipes. Their super-high starch content will send your insulin levels soaring.
And if you’ve been buying gluten-free bread at the store, you’ll be amazed how much better these fresh-baked breads taste… and you’ll NEVER have to worry about artificial ingredients, dough conditioners, unhealthy fats, or chemical preservatives.
Take a look at how the recipes in Better Breads stack up against popular store-bought versions:
gluten free breads
If you take the average nutritional value of these four commercial gluten-free breads, this is how Better Breads compares:
70% FEWER CARBOHYDRATE
55% LESS SUGAR
167% MORE PROTEIN
167% MORE FIBER
And you will enjoy all this superior nutritional value for less than HALF the cost!
Click here or on the photo for the original offer
More books are included FREE
Our reinvention of this all-American staple has everything you want – and nothing you don’t – when it comes to your health.
In fact, on average, the breads featured in Better Breads have:
- Less sugar than two grapes
- Fewer net carbs than a quarter of an apple
- As much heart-healthy monounsaturated fat as 10 almonds
- As much protein as an egg white, and
- As much fiber as a serving of broccoli
You can’t expect these benefits from most other gluten-free bread recipes. Their super-high starch content will send your insulin levels soaring.
And if you’ve been buying gluten-free bread at the store, you’ll be amazed how much better these fresh-baked breads taste… and you’ll NEVER have to worry about artificial ingredients, dough conditioners, unhealthy fats, or chemical preservatives.
Take a look at how the recipes in Better Breads stack up against popular store-bought versions:
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