|Gift of Health|
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|Health Freedom Nutrition|
We are living in a society filled with bread. Every high street, train and airport is saturated with sandwich shops and pink sweetly flavoured baguette stands. It is no wonder that we have turned into a carbohydrate dominated nation where breakfast often consists of a coffee with toast and marmalade, followed by a lunch time of sandwiches. With rising rates of obesity, more and more lethargy, higher levels of diabetes, food allergies and vitamin and mineral deficiencies bread has a lot to answer for. When asked by my clients how they can improve their health and drop a few pounds I often tell them to go careful on the bread.
So why is bread so bad? The first real problem is the degree of processing that takes place. Processing is something that has radically changed over the years and today up to 80% of the wheatís nutrients are removed during this process. These missing nutrients are then synthetically replaced by chemicals, thatís right conventional breads are filled with chemicals. Now I donít know about you but I like to eat natural foods and the idea that my bread is made from chemicals doesnít sound too appetising and not only that but our body can hold on to these chemicals in our fat cells for a long time. Toxic overload!
The Second problem is that most bread rapidly raises our blood sugar levels leaving us fat and tired. As we consume bread, it rapidly turns into sugar, this in turn raises our blood sugar levels damaging our arteries and leaving them less sensitive to insulin, our bodyís natural hormone for controlling blood sugar. Next, our blood sugars plummet leaving us feeling worn out, tired and looking for the next pick-me-up usually caffeine or more carbohydrates. Then the cycle begins again. The liver tends to take up the slack by storing any excess sugar in the form of glucose and once the liver is full it is returned to the body as fatty acids and ultimately stored in the most inactive areas: belly, bum and thighs. So bread equals sugar, which equals weight gain and lethargy.
Finally, most bread contains wheatís natural protein, Gluten. Many people due to excess processing and refinement have become sensitive to gluten and develop intolerances. Gluten intolerance can vary from one person to the next but in my experience many people struggle with it. Often you will be unaware of your intolerance and go on as usual but deep down this gluten is disturbing your inner workings. If you have a strong intolerance then you will probably suffer from internal bloating, wind and stomach aches. We often become so used to these symptoms that it is only when we stop eating wheat and then return to it 30 days later that we realise the huge impact it is making.
Not all breads are bad, try opting for rye or spelt. These breads have a lower glycemic load and will release sugars into your system a lot slower thus balancing out your blood sugars, they are also higher in natural nutrients. But more importantly reduce your intake of wheat as much as possible. Start your day with an oat based cereal and natural yoghurt or porridge. Try eating buckwheat (not actually a wheat but related to the rhubarb family) or using buckwheat flour. Quinoa and millet are also highly nutritious grains and make excellent substitutions for pasta. For you pasta lovers then check out your local health food shop where pasta is now available in many non-wheat varieties. Try cutting wheat out of your diet for 30 days and Iím sure youíll be pleasantly surprised by the results.
For natural weight loss tips and my free evolution diet that will have you losing some serious weight in just 30 days then please visit my website below.
GB Personal Training is run by Greg Brookes a fully certified Health and fitness consultant. Based in Hampstead North London NW3 he offers personal training and advice to people wishing to make the most out of their health. Sign up for the regular newsletter full of secrets on fat loss, exercise, and nutrition. http://www.gbpersonaltraining.com