They contain more nutrients and fibre than the processed, ‘white’ varieties and so will help to fill you up. Most health experts agree there’s no proof that high carb foods are more likely to make us gain weight than any other food.
Different kinds of wheat that are lower in gluten and enzyme inhibitors are another option. Flours and breads made from these ancient grains are now available in many supermarkets. Some diets that limit grains, like the paleo diet, may claim to reduce symptoms of rheumatoid arthritis (RA). This is in part because grains contain lectins, or carbohydrate-binding proteins.
I believe most French and Italian mills are shut down so Amazon is out of stock for most of it. I have to stay away from breads here in the US, and only eat them occasionally.
While it’s possible that these could cause issues, the more likely culprits are chips and soda. The common ingredients in all of these foods and beverages are sugar and/or flour. So, to find relief from heartburn you must look at foods you consume with sugar and flour, and reduce or even eliminate them. What’s more, a fact that is often overlooked is all breads, regardless or being refined or whole grain, provide a significant amount of sodium (around low carb diet 130 mg or more per slice). It adds up for those who eat 3 or more slices of bread a day.
Use brown rice instead of white rice or mix them together the next time you have rice. Many people think that starchy foods like breads, rice and pasta are fattening. But when you add fats like margarine, oil, mayonnaise, cheese sauce or gravy to them, you add many extra calories. Since bread is junk food for ducks, it fills them up, meaning that they’re less likely to eat foods with nutritional value. Ducks that are fed bread may even become malnourished, and adult ducks eating bread may become fat and overweight.
Wheat Belly‘s author, cardiologist William Davis, claims that modern agricultural breeding has changed the nature of gluten, turning it toxic. He argues that wheat varieties developed in the 1960s and ’70s introduced a novel protein called gliadin that has led to all manner of chronic problems, including obesity and diabetes. Yet Davis’ claims have been roundly criticized by grain scientists. For that matter, there’s no scientific consensus on how prevalent gluten sensitivity is, what triggers it, or even if it exists at all. The message has been quite lucrative, and not just for publishers.