The Bible says: give us our daily bread today. That may have been advisable over 2,000 years ago. But over time, our staple crop has changed more and more. More precisely: the wheat. Through breeding and gene modifications he became
more resilient and, above all, more productive. Over the past 100 years, global harvest has increased tenfold. But because of these changes, which happen much faster than our digestive system is able to adapt, the body can no longer or hardly utilize wheat. Adhesive. Responsible for this is the so-called gluten, the gluten in the grain, as William Davis explains in his new book "Weizenwampe" ( Goldmann Verlag ). It ensures that the dough is supple and elastic and rises nicely in the oven. Through breeding, the proportion in wheat was greatly increased. Only about 50 years ago, it contained around five percent gluten. Meanwhile, the gluing white already makes up half of it. In the meantime, we have become accustomed to softer and more airy pastries and bread. Therefore, the modified wheat is also used in many whole-grain products. With original cereals like spelled or kamut, bread becomes much denser and harder – but it's better digestible. Symptoms. Many people can not properly utilize this high gluten content. Instead of being split in the stomach, it immediately enters the intestine. The result: The bacteria there get a feast that makes them sprout. Of course, not without side effects: The microorganisms excrete gases that cause flatulence and abdominal pain. Furthermore, gluten can lead to inflammation of the intestinal villi (they filter out the nutrients from the diet), which in the worst case, wither over time. Diarrhea and a reduced nutrient intake are inevitable. According to new studies, wheat should also be associated with diabetes because it causes blood sugar levels to skyrocket. However, the worst form of wheat intolerance is celiac disease. People with this problem can not tolerate gluten at all. The intestinal mucosa becomes inflamed and there are severe abdominal cramps, diarrhea, nausea and nutrient deficiency. Celiac Disease Patients must do without adhesive whatsoever. Abundance. Wheat, as already mentioned, can also lead to physical complaints in healthy people. Because almost every meal we take the cereal to us. In the morning as jam bread, with the sausage roll or the breakfast cereal. At noon in the form of pasta, and in the evening there is a snack, or in the restaurant one, two slices of bread are nibbled. In addition there are afternoon cakes or biscuits. Wheat is so omnipresent. Alternatives. Forgoing completely on bread sounds difficult at first and is not easy either. Because wheat makes us addicted in part. It stimulates the appetite, and we always want more of the stuff. Or are you one of those people who can stop a cookie? With a few tricks, however, it is much easier: For breakfast, there is instead of the croissant yogurt with fresh fruit. Even eggs in any form are the perfect start to the day. At lunchtime, enjoy in the office a plate of olives with cheese and pickles or buckwheat pancakes with bacon and onions from the previous evening. Chicken breasts topped with tomatoes and sheep's cheese will taste in the evening. Voil , already the first day is done without wheat. Help with any form of incompatibility offers the homepage www.mitohnekochen.com. You indicate your incompatibility (also several options possible), and the database spits out appropriate recipes. Jasmine Altrock