© 2017 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. Credit to Alameda Photography & Film.

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What's Up With Wheat?

June 20, 2018


Hey friends! It's time for a little talk about wheat and why it's so toxic for our bodies. For many years I have tried to stay away from wheat products, eating more rice and spelt, but up until recently I had no idea that wheat was causing my body so much pain until I fully cut it out. After eliminating it from my diet, I feel a million times better than I ever thought possible. I suggest you try cutting it out too and seeing what benefits come your way!


Wheat is not the same as what our grandmother’s ate 70 years ago. The way we grow it, the way we process it and the way we eat is all different. In the 1950s and 60s a movement called the “Green Revolution” was developed by Norman Borlaug who tampered with the wheat structure, “development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.” 


In other words, wheat as a whole has changed, it is now a genetically modified organism that yields 10x the amount of gluten and 19-28% less Zinc, Copper, Iron and Magnesium that the original kernel held. 


Wheat is often hard on the digestive tract and can tear up your intestines. 

The reason I have my clients cut back on wheat is because many people have some sort of sensitivity without even knowing it. I offer many other substitutes to try such as spelt which is easier on our bodies. Try to stay away from bread regardless of issues because it is essentially an empty carb... Try fueling your body with other grains (if your body can handle it) and nutrient-rich vegetables!



More reading:

  • Grain Brain by: David Perlmutter, MD

  • Wheat Belly by: William Davis, MD











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