According to dietitian Yulia Tsurskaya, the quality of modern wheat is such that bread made from it increasingly causes undesirable reactions from the body.
Tsurskaya said in an interview that the bread people eat today is different from the bread they ate in the past. The specialist recalled that in recent years, wheat has been subjected to active selection and genetic intervention – such work of scientists was justified by the fact that growing humanity must be able to feed itself, and it needs grain crops that could ripen quickly and be plentiful.
“Wheat varieties with accelerated maturation and high yields were bred, but bread from it contributed to an increase in obesity and cardiovascular diseases,” Tsurskaya said.
The physician clarified that modern wheat has the ability to significantly increase blood sugar levels. This is due to the fact that the content of starch and sugar is increased in the grain. If we compare the wheat bread of the modern type and the bread of the 50s of the last century, it turns out that the former is much more harmful. Contributing to a significant increase in glucose levels, it can cause disturbances in carbohydrate and fat metabolism, provoking the development of diabetes.
In addition, modern bread made from wheat flour contains more gluten. This protein substance provides wheat dough with characteristics that speed up the baking of bread. But gluten can also affect the intestines in a specific way, disrupting the absorption of valuable nutrients – vitamins, minerals, proteins from the food eaten. bones of the skeleton.
“Frequent consumption of bread causes pain in the intestines, constipation or diarrhea, skin problems, irritability, fatigue, migraines,” the expert stated.
Earlier, the portal MedikForum.ru wrote about What foods should not be stored in the refrigerator.