A diet high in flours made from wheat or other grains affects every
system in the body. Here’s a quick guide to flour’s far-reaching
effects.
Brain: The proteins in wheat directly affect the
brain. Able to cross the blood-brain barrier, wheat-derived substances
attach to the brain’s opiate receptors and trigger appetite and
cravings.
Blood: Levels of sugar in the blood spike within a
few short minutes of eating foods made from flour. The chains of simple
sugars, especially those in wheat, cause a greater spike in blood sugar
than virtually any other food, including table sugar.
Pancreas: The pancreas has to crank out a lot of
insulin to metabolize the glucose in flour-rich foods, which can set the
body up for insulin resistance, diabetes and bodywide inflammation.
Waistline: Over weeks and months, the yo-yo effect
of rising and falling blood sugar and insulin levels increases the
body’s fat storage around the abdomen. Called visceral fat, this extra
padding is hormonally active, churning out a disruptive array of
inflammatory signals and even sex hormones, such as estrogen.
Gut: The cells that line the walls of your
intestines form a tightly woven barrier. But a protein called zonulin
can create chinks in the body’s intestinal armor, allowing particles of
food to pass through the gut’s lining undigested. Wheat contains a
protein called gliadin that causes excess production of zonulin. As a
result, the body’s immune system goes into chronic overdrive. Food
allergies and sensitivities (with an array of attendant digestive and
skin conditions) may develop as a result of gut inflammation.
Colon: Over time, the blood-sugar highs and lows
that result from a flour-rich diet can damage nerve cells that drive gut
motility. Eventually, transit time slows and traffic backs up.
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