1. Wheat contains a wide range of insecticides, herbicides and fungicides, which have been added to it while it was growing.
2. Plant-growth regulators are routinely added to speed up germination time and the plant’s strength.
3. More insecticides are added to wheat collection bins.
4. Chlorpyrifos-methyl and pyrethrins are added to wheat externally as well as internally to protect it against insects.
5. Wheat is fumigated with methyl bromide, aluminium phosphide and magnesium phosphide during storage.
6. Wheat grains are overheated, which denatures and often ‘cooks’ their protein.
7. If you eat white wheat products: high-speed milling processes removes the germ and bran (the most nutritious parts) to be fed to animals.
8. Dough conditioners and preservatives, partially hydrogenated vegetable oils and soy flour are added to wheat products.
9. Chemical preservatives to extend shelf life are added to wheat products. Naturally, wheat products would spoil in a few days.
10. Increase in blood sugar: you probably have heard that we should reduce our consumption of simple carbohydrates and increase our consumption of complex carbohydrates.“Complex” means that the carbohydrates in wheat are composed of polymers (repeating chains) of the simple sugar, glucose. Of the complex carbohydrate in wheat, 75 percent is the chain of branching glucose units, amylopectin, and 25 percent is the linear chain of glucose units, amylose. In the human gastrointestinal tract, both amylopectin and amylose are digested by the salivary and stomach enzyme amylase. Amylopectin is efficiently digested by amylase to glucose, while amylose is much less efficiently digested. Some of it is making its way to the colon undigested. The complex carbohydrate amylopectin is rapidly converted to glucose and absorbed into the bloodstream and, because it is most efficiently digested, is mainly responsible for wheat’s blood-sugar-increasing effect.
11. Whole wheat bread increases blood sugar to a higher level than sucrose. Aside from some extra fiber, eating two slices of whole wheat bread is often worse than drinking a can of sugar-sweetened soda or eating a sugary candy bar. A 1981 University of Toronto study launched the concept of the glycemic index, i.e., the comparative blood sugar effects of carbohydrates: the higher the blood sugar after consuming a specific food compared to glucose, the higher the glycemic index (GI). The original study showed that the GI of white bread was 69, while the GI of whole grain bread was 72 and Shredded Wheat cereal was 67, while that of sucrose (table sugar) was 59.2 Yes, the GI of whole grain bread is higher than that of sucrose. Incidentally, the GI of a Mars Bar nougat, chocolate, sugar, caramel, and all—is 68. That’s better than whole grain bread. The GI of a Snickers bar is 41—far better than whole grain bread.
12. Pancreatic damage: High blood sugars provoke “glucotoxicity,” damage to pancreatic insulin–producing beta cells that results from high blood sugars. The higher the blood sugar, the more damage to beta cells. The effect is progressive and starts at a glucose level of 100 mg/dL, a value many doctors call normal. After two slices of whole wheat bread with low-fat turkey breast, a typical blood glucose would be 140 to 180 mg/dL in a nondiabetic adult, more than sufficient to do away with a few precious beta cells—which are never replaced.
13. Your pancreatic beta cells are also damaged by the process of lipotoxicity, loss of beta cells due to increased triglycerides and fatty acids, such as those developing from repeated carbohydrate ingestion. ( source: Wheat Belly by William Davis, MD)