Natural_Medicine_Magazine_Issue_145_July_2017

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nutrition References 1. Van den Broeck H, et al. Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: Wheat breeding may have contributed to increased prevalence of celiac disease. Theor Appl Genet. 2010 Nov; 121(8):1527- 39. 2. Zioudrou C, et al. Opioid peptides derived from food proteins: The exorphins. J Biol Chem. 1979, Apr 10; 254(7):2446-9. 3. Whittaker A, et al. A khorasan wheat-based replacement diet improves risk profile of patients with type-2 diabetes mellitus (T2DM): A randomized crossover trial. Eur J Nutr. 2016, Feb 8. Source Holford P. Improve Your Digestion. Piatkus Books, <strong>2017</strong>. it also has a powerful antioxidant effect. In addition, although regular wheat causes atrophy (damage) to the villi in the digestive tract, the Kamut does not. ANCIENT KAMUT BRAND WHEAT IS ANTI- INFLAMMATORY I am starting to think that the main problem with wheat is not gluten or gliadin per se, but the fact that we are eating a food that is considerably different genetically and chemically to that which we may have become adapted to eat in reasonable quantities. The solution for wheat-intolerant people might not always be strict avoidance of wheat or other gluten or gliadin grains, but rather the avoidance of modern wheat. Gluten is present in wheat, rye, barley and oats, although, as we have seen, oats contain no gliadin. Spelt is probably a less adulterated form of modern wheat, but it is quite different and genetically much more complex than the original ancient grain, such as Kamut. Spelt is a hexaploid wheat, as is modern wheat. Kamut is higher than modern wheat in antioxidants and polyphenols, which are generally anti-inflammatory, as well as magnesium, potassium, selenium, iron, zinc and other important minerals. Kamut is only grown organically. GLUTEN-FREE GRAINS Although it is clear that many people react differently to ancient wheat than to modern wheat, for those with coeliac disease it is wise to avoid all gluten-containing grains and choose gluten-free grains instead, as shown below: Gluten-containing grains Wheat Rye Spelt Barley Gluten-free grains Corn (maize) Rice Oats Buckwheat Gram (chickpea flour) Quinoa Often, as part of the digestive healing programme, it is wise to go on a no-wheat, lowgluten diet for a month. Fortunately, there are many wheat-free and gluten-free options to choose from in health-food shops and supermarkets these days: Breads: Cornbread, rice cakes, oatcakes Pasta: Buckwheat spaghetti, soba noodles (buckwheat), rice noodles, quinoa pasta, corn pasta, polenta (cornmeal) Cereals: Cornflakes, oatmeal, rice cereal, millet flakes. If you do not have coeliac disease, however, it is well worth experimenting with Kamut khorasan breads, pastas and bulgar. CONCLUSION Generally speaking, to avoid the problems discussed: Don’t eat wheat every day; choose glutenfree, Kamut khorasan or low-gluten grains instead. Also choose wholegrain. When you eat breads, choose heavier, lower-gluten breads. Vary the grains you eat – have rye, oats, rice, barley, buckwheat, quinoa, corn. Limit grains to no more than a quarter of your total dietary intake. If you have a digestive problem or inflammatory bowel problem, investigate whether you are wheat- or gluten-sensitive with an IgG food intolerance test and a coeliac test to measure IgATT. | NATURALMEDICINE.CO.ZA
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