Causes of protein poisoning

What could be the reason? 

1. Today's wheat is not the wheat our ancestors ate, and it may not even be the wheat we ate last year. Thanks to crop pesticides and genetic modification in recent decades, the most commonly sown varieties of wheat are no more than 10-15 years old. 

Today, in cereal production and cereal "breeding", the primary concern is yield per hectare and the ability of wheat to withstand drought, chemicals and fertilisers. Over the years, crosses have been used to create gluten structures that would never exist in nature. 

"Until 1960, only Hungarian varieties were grown in Hungary, with a national average yield of 1.68 tonnes per hectare in 1960. Large-scale production and mechanisation led to the need for new wheat varieties better suited to the needs of large-scale production. Russian and steppe wheat were introduced and crossed with domestic wheat. As a result, the average yield in 1970 was 2.13 t/ha. The Research Institute for Cereals in Szeged was established and as a result new varieties were developed. In 1989 the average yield was 5.24 t/ha."

Our digestive systems have adapted successfully over thousands of years to digest cereal proteins, but they may not be able to keep up with these rapid changes.

2. In a consumer society, abundance puts a huge strain on proteinand not everyone is able to adapt immediately. 

3. Cereals, like most seeds, naturally contain digestive inhibitors to control pests. Plant breeders have specifically increased the amount of these substances over the last 50 years to help control pests. As a result, wheat protein contains 50 times more digestive inhibitorsthan before.

4. Fine flour is harder to digest - it tends to stick to the stomach and intestines and ferment. This can also cause intestinal irritation and there you have it - another trigger for celiac disease.

"For thousands of years, cereals have been eaten mainly as cooked porridge. Baking bread as we know it today became more common with the spread of mills from the 16th century onwards, and it was around this time that naturally occurring leaven began to be used for baking bread. In Hungary, oven baking became common from the 18th century onwards. 

At that time, all the nutrients of the grain were still in our bodies: the starch that gives energy, the fibre that speeds digestion and makes us feel full, the bran, and the germ, rich in vitamins, proteins and fats. This is wholemeal flour.

Refined white flour is the result of the industrial revolution and became common after World War II. It was also at this time that the use of yeast from breweries became commonplace in bread baking."

 

5. Yeast fermentation - an alcoholic fermentation process that releases carbon dioxide. Its sole purpose is to increase volume through gas production. It has no other useful physiological effect and does not change the structure of the flour. It can be used to produce large quantities of bread and bakery products quickly.

"Bread is traditionally made with leaven. The natural leaven is made by multiplying yeasts in the air with lactic acid and acetic acid bacteria. During the leavening process, the starches and proteins in the flour begin to break down, releasing gases that turn the flour into leaven and acids that make the finished bread tasty. The leavening process lasts at least 48 hours, during which time the grain is practically digestedso that it can be more easily used by the body."

Whichever factory-made "sourdough bread has yeast in it, the sourdough is more of a flavour-forming agent. 

6. Modern bread - Real bread consists of four ingredients: water, flour, salt and leaven. 

"A long-lasting 'bread' can contain up to 18-20 ingredients. Industrial products are not made from bread flour, but from plain BL-55 white flour, cheap industrial flour, often even feed flour, with a lot of additives. They are low in chicory (which is responsible for the consistency of the bread) and are therefore enriched with soy flour or soy protein. Soya contains an enzyme that inhibits protein digestion, making it even harder to break down gluten. The preservatives that inhibit the breakdown also inhibit the breakdown. There are also a lot of other additives that can make it more like bread."

Soy and yeast together increase blood histamine levels, which can lead to headaches, blood pressure fluctuations, digestive problems, allergy-like symptoms and ultimately histamine intolerance.

GOOD KENYA

• Ancient wheat varieties - alfalfa, straw, kamut, etc. - have a more digestible protein structure and a more favourable nutrient content than modern wheat, so there is less chance of irritation.
• The more natural the composition of bread, the healthier and easier it is to digest.

 

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FELIRATCOZOM