Wheat

Topic summary contributed by volunteer(s): Ted

Despite the recent gluten-free trend, the wheat protein, gluten, may be beneficial for most people, boosting immune function and improving triglyceride levels. Although real gluten sensitivity is uncommon, fewer than 1% of people in the United States suffer from celiac disease, which requires the elimination of wheat from the diet. A diagnosis by a gastroenterologist is needed to rule out other causes for gastrointestinal distress before blaming a wheat allergy or gluten intolerance. A recent study linked dairy, not wheat, to apthous ulcers.

Whole grains contain the most phytonutrients and fiber. Thus, whole wheat bread is superior to white as it is less processed. The antioxidants in grains can be increased by sprouting them – a dramatic ten-fold increase with wheat and rye.

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