Who Needs Carbs

managing an LCHF lifestyle in Israel

Brings forth bread from the earth …

(July 4, 2011)

Sometimes it’s funny how one thing leads to another.

A few days ago hubby received the results of blood tests he’d done, and in the evening we sat together to figure them out. We happened to read a lot of interesting material and I thought I’d write a post about it. It’s just that … It became quite late so I decided to do it the next morning.

In the morning, I went on reading, and a link pointed me to another text that pointed me to another text that directing me to another text that led me to another text and … I read and studied most of the day. (Vacuuming carpets was postponed for another day.)

At the end I found myself reading a lot about wheat, bread and what’s between them. And decided to share. 🙂 (About cholesterol tests I’ll elaborate another time.)

To business … And I apologize in advance that it’s a bit long. 😉

There are two main things about bread, and cereals in particular:

  1. The carbohydrates
  2. The toxins

About the carbs – They’re broken down into sugar, raise insulin levels and all things I’ve discussed before occurs.
About the toxins – There’s gluten in most grains, and who hasn’t heard of gluten sensitivity and celiac disease?
Another problem is lectin – Every animal and plant in the world has a defense system to be able to survive and continue their existence. The mechanism for grains is by containing compounds that are toxic to animals. The main one is a protein called lectin. Mice for example, has an enzyme in their digestive system that breaks down the lectins so they can eat cereals. Humans don’t have this enzyme.
Why isn’t lectin good for man? For one thing, lectin connects to cells in the small intestine and interferes with their ability to absorb nutrients. In addition, this connection with the small intestine cells, creates “holes” and the lectin can spread in our bodies (leaky-gut syndrome). Since lectin is a protein very similar to other proteins in the human body, our immune system has difficulties to distinguish between the foreign protein and our normal proteins, and begins to attack the normal human proteins as well, which leads to autoimmune diseases such as arthritis etc.

  • Lectin can be found in wheat, rye, barley, oats, corn, and rice.
  • Another interesting point: the most nutritious part of the grain is the shell and therefore we’re recommend to eat whole wheat flour instead of white. In the shell is also where you find the lectin …

So far about the grains themselfs, but I haven’t finished … 😉

While reading about grains I also found texts on the bread industry. As a professional baker, I was really insulted! Is it at all possible to call it “baking bread”? One of the common methods in the world today (since 1961) is called “Chorleywood Bread Process”, and it uses high-speed mixers. The ingredients, part from wheat, are among others chemical oxidants, solid vegetable fats, a lot of commercial yeast, and water. The whole process, from mixing the ingredients until packed “bread”, takes about three hours and a half (including slicing the bread). For example, instead of kneading the dough, the mixture is intensely shaken for three minutes. Computers make sure the batter doesn’t heat up too much, and also makes sure, by certain vacuum, that the bubbles won’t be too big in the finished product. Then the mixture is let to “rest” for about eight minutes before it’s put, in seized quantities, in pans, for continuing baking, cooling, and packaging.
I don’t know what methods our large bakeries in this country use, but I really hope they bake bread

And yet – There is no doubt that the invention of bread helped a big part of humanity to survive rather than die of hunger … How does that measure up?
Well, once upon the time the grains were more nutritious. They contained more protein and fat and less starch. Something that changed with  development of grains that are more sustainable to nature and easier to process in the industry.
And another thing, the baking methods of old times didn’t contain today’s yeasts but the dough was fermented (sour-dough), a process that breaks down some of the toxins.

For those who wants to read more about the subject:
a research by Dr. Lauren Kordein on toxins in cereals
the same study explained a little easier (and with humor)
a text on wheat and the bread industry

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This entry was posted on January 16, 2012 by in General, Research and tagged , , , .

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