Our daily bread and why it can make us sick?

To the most people in Europe and also elsewhere, Bread belongs to those foods that belongs to the daily meal plan. Mostly even twice – for breakfast and dinner. Usually the type of the consumed bread only plays a secondary role.

But the daily consume of bread is making people more and more sick. Diarrhea, flatulence, abdominal pain and other symptoms, some of which are very painful, are either ignored, not assigned to the bread or ascribed to the gluten contained in the bread.

Those affected then often switch to another, at best gluten-free, bread. Because many assume in such a case that it is solely due to the wheat or the gluten content itself that they have these symptoms. But I do have a completely different opinion, which has now been confirmed by a study of the University of Hohenheim.

Because what is universally declared as incompatibility and more often leads to chronic diseases, is not only due to wheat or gluten. A wheat that today is no longer what it used to be anyway. Because the wheat, which grows today in our fields, is no longer the original wheat, but a bred. And bred to the effect that it brings more yield.

Amylase Trypsin inhibitors cause inflammation in the gut

It could be said that it is great if more wheat can be harvested per season. However, in addition to gluten and FODMAPs, this farmed crop also contains amylase trypsin inhibitors, ATI for short. It is a group of proteins that inhibit protein breakdown in the grain and act as a natural defense against beetles and parasites. But what harms a beetle, is not quite good for the human organism as well.

In preclinical studies, there are indications that it is these ATIs that cause inflammation, especially in the intestine. Obviously, these proteins are resistant to natural protein digestion in the human gut, can lead to leaky gut and promote autoimmune diseases such as Hashimoto’s thyroiditis.

But the ATI’s alone are not the trigger for this intolerance and the resulting chronic inflammation. Or do you know reports from the earlier history of mankind, in which people became ill by eating bread?

Admittedly, of course, there used to be more oat or spelled bread in the past, for example. Wheat was generally eaten less, as we know today. Sounds logical to me, because breakfast cereal and Co have not been brought to the tables of our ancestors yet.

Why does bread make us sick?

But why is today’s bread so bad for so many people, and what does this above-mentioned study on bread tell us? On the one hand, of course, it is the ATI’s and, on the other hand, it must be known that in addition to gluten, fermentable oligo-, di- and monosaccharides as well as polyols, FODMAPs for short, are contained in every wheat grain. These FODMAPs are certain sugars that are difficult to digest for the human stomach and therefore cause problems.

These natural sugars in wheat can be minimized by simply giving the bread dough more time. It should be that easy? Yes, that’s how easy it is! Because in the past, the bakers allow the dough for the daily bread to rise up to 48 hours. Today, in industrial production, this time is just 1 to 2 hours. This is possible because today chemical baking aids are used.

So, to make bread, as we like it, more tolerable, it is important that the dough has enough time to rise. Because the yeast in the bread dough can convert almost all contained FODMAPs in the grain and thus in the flour, during sufficient rest. In the study, the researchers also found out that sourdough, which has to rest for 36 hours and is generally healthier, contains just 10% gluten.

And what should I eat for breakfast and dinner?

Personally, I make sourdough bread myself with my wife. Especially with chronic conditions such as irritable bowel syndrome, joint inflammation and tendonitis, migraine, sleep disorders, tiredness, body aches or even asthma, this bread can be a valuable and healthy alternative to other types of bread. In addition, it needs only two ingredients in the production!

In any case, it must be said that the homemade sourdough bread is the first bread, which causes no complaints to me, despite the fact that I am gluten intolerant. In addition, this sourdough bread tastes incredibly delicious. Just like the bread in our childhood !

Baking your own bread instead of buying it at the discounter, is of course praiseworthy, because it is simply healthier. But here I have to warn about ready to bake mixes. These contain so many artificial enzymes and other additives that they are hardly really healthier.

That’s why I always tend to the opinion: If you buy bread, then buy it from an organic bakery, using only fresh and organic ingredients. And of course giving the bread its  time, so that it not only tastes good, but also gets wholesome. And if baking bread yourself, then as sourdough variant with Einkorn or another Urkorn. Because most Einkorn variants are almost free of ATI’s.

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