Why is flour bad for you
Flour contains dangerous lectins
In recent years, other cereal ingredients have also made the headlines with increasing frequency: the so-called lectins. Lectins are also proteins. They are also called agglutinins (in wheat they are called wheat agglutinin or WGA for W.heat Germ A.gglutinin).
Apart from the fact that they can combine with the red blood cells and in this way make the blood thicker (which can promote thrombosis and, as a result, stroke and heart attack), they also influence what goes on in the intestines.
There they lead to inflammation, disrupt the intestinal flora and can also outsmart the intestinal mucosa or its natural protective function by making it permeable. As a result, on the one hand dangerous bacteria (which can now infect internal organs) and on the other hand, incompletely digested substances from the intestine get into the blood. This condition of a permeable intestinal mucosa is called "leaky gut syndrome", which is now being discussed as a possible cause of autoimmune diseases such as arthritis, type 1 diabetes, inflammatory bowel disease, multiple sclerosis, etc. WGA are also said to damage the pancreas and promote colon cancer. (10) (11)
Lectins have benefits too
However, the studies that led to the negative assessment of lectins above were carried out with such high levels of lectin that it is highly unlikely that diet can be achieved.
At the same time, there are indications that lectins can also have positive effects. Lectins - precisely because they can adhere to the intestinal mucosa - are supposed to prevent pathogenic germs from settling there. In this context, there is also talk of a preventive anti-cancer effect. Lectins - it is said - ensure that tumor cells clump together, which is why research is currently being carried out on cancer drugs based on lectins. In contrast, healthy body cells only clump together when exposed to lectins when the dose of lectin is significantly higher. (12) (13)
Gluten sensitivity not from gluten at all, but from ATIs?
In addition to gluten and lectins, the usual types of flour also contain so-called ATIs (amylase trypsin inhibitors). About 4 percent of the protein in grain consists of ATIs. So these are also grain-own proteins. The ATIs are now associated with the development of autoimmune diseases, as they can lead to such strong inflammatory processes in the intestine that they no longer just stay in the intestine, but can spread beyond the intestine in the body. In this way, chronic inflammatory diseases such as multiple sclerosis, rheumatoid arthritis, lupus, asthma or, of course, chronic inflammatory bowel diseases can develop.
It is also assumed that it is the ATIs that lead to so-called celiac disease-independent gluten sensitivity. So gluten doesn't seem to be solely responsible here. We have explained details about the ATIs here: Wheat protein, but not always gluten, causes inflammation
And if you think that gluten sensitivity is nothing but hype and is based on imagination, you might be interested in this article: Gluten Sensitivity - No Longer Fancy
Rule # 1: Avoid wheat flour
The first rule is: Avoid wheat as a matter of principle - both white flour and whole grain products (including sprouts, wheat germ and wheat bran). If you want to proceed consistently, you will soon notice that wheat flour is mixed into almost every finished product by the food industry. It is not only found in bread, baked goods and pasta, but also in creamed spinach, ice cream, ready-made sauces and sausages.
Rule # 2: Alternatives
Grains that were not cultivated in the same way as wheat could be more recommendable. Many people who are sensitive to wheat can tolerate spelled, even though it also contains gluten and is therefore rich in the above-mentioned gliadin. However, the spelled gliadin is not identical to the wheat gliadin. Other little overbred cereals are emmer, einkorn and ancient rye as well as allegedly the kamut grain from the USA.
Millet and the pseudograins quinoa, buckwheat and amaranth are completely gluten-free and therefore significantly less risky. But here, too, there are repeated references to potentially questionable ingredients. However, you can avoid these if you take your time with processing and stick to certain traditional preparation methods.
Thorough washing and soaking overnight, followed by pouring away the soaking water, are the basic rules for the healthy preparation of pseudo-grains.
Bread - from whatever grain - is better tolerated if it has been allowed to experience long dough handling times and has been baked with sourdough or baking ferment. In addition, there are also flours that are not of grain-like origin and that promise a special taste experience.
These include B. chestnut flour, nut flour, almond flour and coconut flour. You can't bake bread with them alone, but they can be mixed into bread dough and at least help reduce the amount of common flour.
Rule No. 3: Reduce your grain consumption
We explain here why the consumption of grain should be fundamentally reconsidered: Grain - healthy or harmful
Wheat should no longer be considered a staple food. Other grains can be consumed in small quantities. We recommend - if it has to be flour dishes - to use freshly ground wholemeal flour, to process it in the traditional way and, if possible, to mix it with other flours (nuts, almonds, chestnuts, etc.).
There are no particular benefits to consuming white flour. It has a lower lectin content, but to accept its extreme lack of vital substances and the health disadvantages mentioned above (diabetes, eye problems, gallstones, rheumatism, etc.) makes little sense to us.
Read also: Folk Drugs Milk and Wheat
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- Adel H. Allam, MD et al., "Atherosclerosis in Ancient Egyptian Mummies," J Am Coll Cardiol Img, 2011; 4: 315-327 (atherosclerosis in mummies)
- Liu S et al., "Whole-grain consumption and risk of coronary heart disease: results from the Nurses' Health Study," Am J Clin Nutr September 1999 vol. 70 no. 3 412-419 (Whole grains and the risk of cardiovascular disease: The results of the Nurses Health Study)
- Liu SS et al., "A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women" Am J of Public Health, 2000, Vol 90, Issue 9 1409-1415 (Study on whole-grain consumption and the risk for type 2 diabetes in American women)
- Jorge Salmern, MD et al., "Dietary Fiber, Glycemic Load, and Risk of Noninsulin-Dependent Diabetes Mellitus in Women," JAMA. 1997; 277 (6): 472-477 (fiber, glycemic load, and the risk of diabetes 2 in women)
- Jorge Salmern, MD et al., "Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men," Diabetes Care April 1997 vol. 20 no. 4 545-550 (fiber, glycemic load and the risk of diabetes 2 in men)
- Willett W et al., "Glycemic index, glycemic load, and risk of type 2 diabetes" Am J Clin Nutr July 2002 vol. 76 no. 1 274S-280S (glycemic index, glycemic load and the risk of diabetes 2)
- Fit for Fun "Whole Grains for Eyesight"
- Thornton JR et al., "Diet and gall stones: effects of refined and unrefined carbohydrate diets on bile cholesterol saturation and bile acid metabolism." Well. 1983 Jan; 24 (1): 2-6. (Diet and gallstones: effects of refined and unrefined carbohydrates on cholesterol saturation in bile and bile acid)
- Bruker / Gutjahr: Biological guide for mother and child.
- Pusztai A et al., "Antinutritive effects of wheat-germ agglutinin and other N-acethylglucosamine-specific lectins. British Journal of Nutrition 1993/70 / S.313-321 (Antinutritive effects of wheat-germ agglutinin and other N-acetylglucosamine specific lectins)
- Cordain L et al., "Modulation of immune function by dietary lectins in rheumatoid arthritis. British Journal of Nutrition 2000/83 / S.207-217 (Modulation of immune function by dietary lectins in relation to rheumatoid arthritis)
- Jordinson M et al., "Lectins: from basic science to clinical application in cancer prevention." Expert Opin Investig Drugs. 1998 Sep; 7 (9): 1389-403. (Lectins: From basic research to application in cancer prevention)
- Gabor F et al., "Lectin-mediated bioadhesion: binding characteristics of plant lectins on the enterocyte-like cell lines Caco-2, HT-29 and HCT-8." J Control Release. 1998 Nov 13; 55 (2-3): 131-42. (Lectin-mediated attachment: binding properties of plant lectins with enterocyte-like cell lines)
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This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner
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