The No. 1 WORST Food that Ages You Faster

Some foods age you faster than your actual age, and other foods help keep you younger than your actual age.

I’m not just talking about wrinkles and sagging skin here – but how well your whole body is functioning – organs, bones, joints, hormones, and so on.

We all know that sugar and ‘bad’ fats will be detrimental to our health, and I’ll be discussing those in another article.

But the No. 1 worst food for ageing faster is . . . . . . . . WHEAT!

Yes, all forms of wheat, even whole wheat and sprouted wheat will speed up the ageing process in your body.

Wheat causes imbalances in blood glucose metabolism (glycation), inflammation, and free radical damage (oxidation). These three processes, when out of control, speed up the rate of ageing. That’s why people with diabetes, who have high blood sugar levels (perhaps undiagnosed for some years) often look older than their actual age. But it’s not only diabetics.

Wheat and gluten intolerance may be involved in many diseases, including depression, Alzheimer’s and schizophrenia, as well as most chronic diseases, from diabetes to cancer. Extremely common would be the earlier or unexplained issues such as diarrhoea, intestinal gas and bloating, joint pains, brain fog, and even infertility.

According to Dr Mercola, about 3 out of 4 people don’t tolerate grains and would be healthier without them. About one quarter of people are able to metabolise carbohydrates well, but even then, there are many reasons to leave wheat out of the diet, as will be seen later on in this article.

If you have any of the following, it’s usually best to restrict or avoid grains:

• Overweight
• High Blood Pressure
• High Cholesterol
• Type 2 Diabetes
• Cancer

This is because grains break down to sugar quite quickly, which causes insulin levels to rise, which, in turn, exacerbate all of the above problems.

Why are wheat and other grains such a big problem?

Grains contain anti-nutrients and lectins that can damage your gut. The worst part is the fibre, the bran, which is quite contrary to what most of us have been told for years. So wholegrain is just as bad, or even worse, than refined grains, which in itself is bad enough as it upsets sugar metabolism.

The worst of all the grains are the gluten containing grains: wheat, rye, barley and most oats. Wheat germ agglutinin is inflammatory, toxic to the immune and nervous systems, and can pass through your blood-brain barrier and interfere with neurotransmitter function.

Many people who have an intolerance to gluten may be unaware of it. Just be aware that ALL types of grains contribute to insulin and leptin resistance (I’ll talk about leptin resistance in a future post), which are primary underlying causes for most chronic diseases.

Modern wheat is quite different from the ancient grains. Hybridization of the plants has resulted in enormous increases in gluten protein. Furthermore, modern methods in the last 200 years or so, mill the wheat on its own, whereas prior to that it was generally mixed with other grains, beans and nuts, which provided fibre to slow down the sugar release and antioxidants from the nuts.

Interestingly, the word ‘gluten’ derives from the Greek word for ‘glue’. This ‘glue’ holds bread and cake together, but also creates sticky constipating lumps in the body that interfere with digestion and absorption of nutrients.

Wheat contains a very unusual type of carbohydrate which is not found in other foods. This unusual carbohydrate, called Amylopectin-A, has been found to raise your blood sugar higher than even pure table sugar.

That means that wheat-based foods such as bread, cakes, cereals and biscuits, as well as pasta, pizza bases, etc. can cause much higher blood sugar levels than non-wheat carbohydrates.

Crucially, the higher your average blood sugar levels over time, the more AGEs (Advanced Glycation End products) are formed in your body, which makes you age faster.

On the positive side, when you dramatically reduce or even eliminate wheat from your diet, you will begin to age more slowly and in time start looking younger than your years (and peers). You’ll also become more lean as you begin to lose excess body fat.

If all of the above weren’t enough reasons for you to cut wheat out of your diet, here’s another:

The browned crusts that form over baked foods, like bread crusts, or browned cakes, croissants, biscuits, pancakes and toast, contain carcinogenic chemicals called acrylamides. These acrylamides are also found in other carbohydrate ‘foods’ and snacks, such as crisps, French fries, caramel (burnt sugar) and any browned starchy foods.

We can to a large degree protect ourselves from these by eating antioxidant rich foods, a variety of bright coloured vegetables, greens, fruits and berries) and taking a powerful antioxidant complex.

In future articles I’ll be giving lots of ideas on how you can protect your body from ageing, by eating the right foods, avoiding the poor choices, and adding a few carefully chosen nutrition supplements.