What’s wrong with wheat? How is it different than gluten?

Are You in Conflict Based On Your Past History With Wheat and Your Future Health Without It?

Here’s a little clarity on the wheat debate. As much as you may know about the ills of wheat, you probably know less about whether you really have any issues with it and why you might want to take a second look at your sentimental relationship with wheat.

Wheat is addictive for starters- a protein called gliadin that when digested becomes this morphinelike compound that binds to morphine receptors in the brain. What does that mean? You eat half the bread basket before dinner arrives! Dip that bread into the yummy ranch dressing and you just can’t stop yourself? That’s not by accident. (Anyone else guessing that there’s a similar property in those baskets of chips they bring at your favorite Mexican restaurant?)

It’s micronutrient depleting parts of wheat that are worse: phytic acid, oxalic acid, and lectins rob you of specific nutrients. Let’s talk gluten and we’ll come back.

Gluten is a protein in wheat. A whopping 30-50% of the population has gluten sensitivity. Gluten is responsible for unnecessary digestive problems, headaches, eczema-like skin symptoms, brain fog and fatigue in those who are sensitive and don’t yet know it.

Lectins and gluten together cause leaky gut. (More on phytic acid and oxalic acid and where they lurk in Active Aging Secrets.)

When you’ve got leaky gut even small particles of undigested food are leaking out of the gut into the bloodstream. They are obviously where they don’t belong. Your body attacks them like invaders in an autoimmune response.

Amylopectin A is another component in wheat to beware of. It is responsible for the expansion of visceral fat and high blood sugar spike caused by wheat.  With a high blood sugar spike and the ensuing insulin release, fat storage is eminent.

How can you stay away from it? The real question is will you? Is it a health risk if you don’t? At this point, the connection is clear that health issues are caused by wheat and gluten. Some are a nuisance. Yet, indigestion, gas and bloating, and skin issues and headaches are also symptoms of something gone wrong in the body.

If you choose to temporarily eliminate wheat to find out how you feel, as I have clients do in my course, it’s getting easier to avoid wheat.

Read the Label Mabel

Wheat is a known allergen so it has to be listed as “wheat” on a label. Gluten is also in instant coffees (I just got some incredibly bad news) cheap brands of chocolate (I have one client I know of who I hope is reading this), hydrolyzed vegetable protein (dump those veggie burgers), spelt, couscous, and so many salad dressings you’ll want to make your own.

You’ll find it thickening soups when you buy them on the shelf or you order them for lunch. It’s so much easier (and richer tasting) than you think to make a food without it. Make it a goal to try one new recipe a week. Here’s a creamy soup without the bellyache or bellyfat risk.


Simply beginning to identify and eliminate your trigger foods is a start. You also have to look at what got you here. Was it a lack of information and knowledge? Was it poor lifestyle choices you thought you could get away with? You have to be honest about what got you here and be ready to dive deep in changing them. You have a choice. Once you know the right thing you can take control.

Beginning to heal the gut and replace micronutrients is another part of the health puzzle. I share more about the specific nutrients you may want to look closely at based on lifestyle and your dietary choices in Active Aging news next week.

Some great resources if you want to dive into a book are Grain Brain, and Wheat Belly.

Be sure you don’t swap one problem for another. Just because someone brings you gluten-free brownies or cookies doesn’t make them “healthy.” If you aren’t getting your calories first from whole foods and or you didn’t eat cookies before? How are you improving your health? I’m amazed at the number of sites that promote holiday recipes and desserts and treats that outnumber better nutrient-dense food. Don’t let yourself fall into the trap of eating more “treats” because they’re “healthy” or you’ll repeat the “fat-free” craze of the 80s and 90s that helped get us here in the first place. If high nutrient-dense foods are your #1 source of meals and snacks your body will look and feel like the one you want!

How about soy? Are you eating soy? Why or why not? More next time on how that affects your fitness goals!


JOIN ME in Hawaii this week! I’m headed to the beautiful islands to watch my college son play golf (I take my job as a parent very seriously… taking one for the team by traveling all the way over there?!) As I go, though, I’ve made a few command decisions. I’m vacationing from clients and regular webinars.

My laptop will make the trip but in essence so that I can communicate images with family members on the scoring and status of our favorite golfer.

I’m using the severe break from reality to take a real break from wheat and gluten, dairy, soy and dark meat. I’ve had two incidences of severe headaches in the last four weeks and it’s time to level up and look at a break from even my usual good habits. I’m forgoing whey protein sources and strongly considering coffee-free though as I haven’t committed to that and find it a huge boost for workout endurance there’s a chance that one remaining habit will stick.

I plan to journal the days and the physical & mental changes. I’ve had an unexplained brain fog along with these two recent headaches (unattached to other stressors) that I think a clean and lean week will disclose some valuable info. What better place to rest, relax and get real with food? Aloha until I return.


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