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Is bread making you sick?by ROBINA DAM, Daily Mail
Hovis has just launched a new white bread which it claims is even healthier than brown bread. With hundreds of different loaves available from supermarket shelves at the moment, we are eating more wheat than ever before.
Many of us believe it is an essential and healthy part of our diet. But can we now afford to ignore the barrage of evidence which accuses our daily bread of contributing to a whole host of diseases.
Here, we pose the question: is bread making us ill?
The ancient Greeks had the saying 'Nothing to excess' which was their mantra for leading a balanced healthy lifestyle with a varied diet replica van cleef diamond earrings. Yet the British diet in 2001 totally goes against that principle. The biggest culprit is wheat, of which we consume four million tonnes a year.
Bread is the most common form of our wheat consumption. We eat nine million loaves a day as toast at breakfast, sandwiches at lunch and with dinner to mop up our main course.
But it's payback time. It is no coincidence that a number of illnesses on the increase are exacerbated by consuming high amounts of bread and three of its key ingredients: wheat, yeast and gluten.
Professor Jonathan Brostoff, one of the country's leading allergy specialists, who ran the Allergy Unit at London's Middlesex, Hospital for two decades, says: 'Some people claim bread is good for you.
Except, of course, if you happen to be one of millions of people in this country who suffer from Irritable Bowel Syndrome (IBS), Crohn's Disease, colitis and other digestive problems. In which case, you would be better off avoiding it.
'It is difficult to know for certain whether the intolerance to bread and wheat has actually increased.
His findings are centred on a particular group of foodstuffs: 'If you eliminated wheat, dairy and yeast you would see the most improvement. These seem to be foods which create the most reactions.'
Brostoff argues that the effects of bread on our bodies often passes unnoticed because we eat so much of it.
'The intolerance reaches a level that the symptoms are persistent. Therefore, the patient assumes it is normal to suffer from these conditions.
'If you eat bread at breakfast, a sandwich at lunch and midmorning, the body is constantly assaulted.
'If you stop eating it, you could suffer withdrawal symptoms. That is a good indication of intolerance because it suggests the body has a bio chemical dependency on it.'
Yeast in bread can also aggravate gut related disorders. 'Where patients have a history of long courses of antibiotics, which create imbalances in gut bacteria, yeast can flourish. It can cause headaches replica van cleef & arpels alhambra earrings, aching joints and thrush.'
Bread can also be bad for children who suffer from hyper activity. Christine Carter, Great Ormond Street Hospital's specialist dietician, warns: 'Wheat is one problem area that crops up a lot in children up to the age of 15.
'It can lead to gastroenterological problems, and even something such as childhood constipation can be caused by wheat allergy.
'It tends to be triggered by things which are staples, and we have found that some children's health improves when they come off wheat.'
Even the body's nervous system can be affected by too much wheat. A study at the Royal Hallamshire Hospital, Sheffield, led by Dr Marios Hadjivassiliou, found that some migraine sufferers improved when they stopped eating bread and wheat replica van cleef alhambra earrings.
Dr Richard Grunewald, consultant neurologist at the hospital says, an on going study examining more than 100 patients is looking at the neurological impact of gluten sensitivity.
'Gluten sensitivity is much more common than people realise,' he says.
'It could be up to 10 per cent of the population. We are studying how it can have an impact on an illness called ataxia, which causes unsteadiness.'
But some critics say there is insufficient evidence to prove wheat intolerance exists.
Rebecca Cowley of the Flour Advisory Bureau says: 'It simply can't be true that so many people have a problem with wheat. A mere 1.5 per cent of the population have a true allergy, covering everything from peanuts to milk.'
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