A lot of people avoid wheat because it contains gluten, a protein that can be difficult for the body to digest. For those with celiac disease, consuming gluten can cause a range of health issues. However, gluten has also been linked to non-celiac gluten sensitivity, despite some doctors denying it’s a real health issue. Furthermore, gluten is associated with over 55 different diseases in scientific studies.
If you’ve been tested and your doctor says your painful symptoms have nothing to do with wheat, even though any time you consume it you suffer, it’s time to consider another possibility: gluten isn’t the only protein in wheat that affects your health.
A group of proteins known as amylase-trypsin inhibitors (ATIs) may be just as harmful as gluten when it comes to triggering inflammation, digestive problems, and chronic health conditions.
Wheat and inflammation
A recent study conducted by researchers in Germany found that the ATIs in wheat cause inflammation in the gut, lymph nodes, kidneys, spleen, and brain. They also believe ATIs contribute to the development of non-celiac gluten sensitivity and can worsen the symptoms of diseases like rheumatoid arthritis, multiple sclerosis, asthma, lupus, non-alcoholic fatty liver disease, and inflammatory bowel disease.
ATIs account for only about 4% of the proteins found in wheat, but even in small doses, they cause a powerful inflammation response in your body. In fact, researchers are beginning to believe that non-celiac gluten sensitivity isn’t triggered by gluten at all, but only by ATIs:
“The type of gut inflammation seen in non-celiac gluten sensitivity differs from that caused by celiac disease, and we do not believe that this is triggered by gluten proteins. Instead, we demonstrated that ATIs from wheat, that are also contaminating commercial gluten, activate specific types of immune cells in the gut and other tissues, thereby potentially worsening the symptoms of pre-existing inflammatory illnesses,” said lead researcher Professor Detlef Schuppan from Johannes Gutenberg University in Germany.
Going grain-free
By avoiding bread, pasta, and other wheat-filled foods, you’re preventing unwelcome inflammation in your body and any associated health problems.
You could consider going grain-free completely, as many people on the Paleo diet have reported feeling much better. However, if you’re not quite ready to go grain-free, there are healthier grains you can include in your diet in place of wheat:
- Quinoa is a complete protein that contains a high dose of calcium and the nine essential amino acids.
- Buckwheat is high in fiber, antioxidants, and contains all the essential amino acids. Despite its name, it is not related to wheat.
- Amaranth is high in protein and contains lysine, an amino acid that’s not found in wheat. The latest research also suggests that amaranth is high in antioxidants, which may explain why it can improve heart health.
- Millet is an ancient seed that’s high in antioxidants, magnesium, and is easier to digest than most grains.
- Wild rice isn’t actually rice at all. It’s a water-grass seed that’s full of protein, fiber, B-vitamins, magnesium, phosphorus, manganese, and zinc.
- Sorghum is an ancient African cereal grain that contains more antioxidants than blueberries and pomegranates. It also contains protein, fiber, and minerals like potassium, calcium, and iron.
- Kaniwa is an up-and-coming super grain that’s related to quinoa. Like quinoa, it’s a complete protein that contains all the essential amino acids.
In summary, while gluten may be problematic for some, wheat may be the underlying issue for many others due to the inflammatory effects of ATIs. Exploring alternative grains in your diet could alleviate seemingly unrelated health issues and contribute to overall better health and well-being.
