PeatThemAll
Member
- Joined
- Oct 3, 2015
- Messages
- 280
More and more I hear people saying they gave up wheat, going gluten free, etc. I'm aware Ray Peat is also against wheat so I'm sure most here also avoid it.
Personally I have always ate bread. I gave it up for awhile when I did a paleo diet which turned out to be the worst choice ever for my health. For me, bread has always made me feel great, it actually makes my digestion better, I'm guessing because it keeps a certain bacteria very happy. I get wheat withdrawals after a week or so of not eating it. I have talked to a few others that have tried paleo and Peat and agree with me.
So why avoid it? Specifically white sourdough, GMO free bread without and seed oils? I believe that gluten has never been the source of GI issues, it just causes trouble when one has a leaky gut. The "anti nutrients" are mostly removed with a refined grain and actually bread can be a pretty nutrient dense food. And generally very low in PUFA. http://nutritiondata.self.com/facts/bak ... cts/4841/2
So what do you guys think? Seems to me that a good sourdough would compliment a Peat diet very nicely by adding in a good base for more meals, one that is high in easily digest carbs, low in PUFA and inflammatory aminos, and most importantly, one that tastes freaking awesome!
Loren Cordain's detailed post on antinutrients and interactions - especially the Zonulin part - left me verrry cautious about wheat. Type 2 Diabetes and Endotoxemia | The Paleo Diet | Dr. Loren Cordain