Gluten, yeast and wheat free bread really healthy?

Question

I can see some gluten, yeast and wheat free bread in the supermarket. They are low GI too. First, I wonder whether Gluten, yeast and wheat are harmful? what do they do to our body? and i notice that Gluten, yeast and wheat free bread are made up of rice flour & tapioca. Are these use as alternative to Gluten, yeast and wheat? and are they really better and healthier alternatives? also, would appreciate if someone can suggest some healthy bread to eat. Thanks a lot for your inputs

Answer 1

Yeast can be bad for you. I used to eat yeast free bread as I suffered from eczema. My dad can't have yeast because he suffers from candida which is stomache thrush. I can tell you that eating a lot of white bread just really isn't good for you.
Rye bread is much better, and I think it tastes nicer also.
Sour dough is a great alternative as it doesn't contain yeast.
I also found this excerpt from a page - 'Staple foods including
bread, chips and crisps, may contain high levels of a substance believed to cause cancer, a study suggests.

Tests showed they all contain high quantities of acrylamide, a chemical which is classified as a probable human carcinogen.
Researchers in Sweden found acrylamide was formed when carbohydrate-rich foods such as potatoes, rice or cereals are heated.
Such foods could pose a potential health risk to millions of people around the world. '

I know, they say that about most foods these days. However, there might be some reasoning behind it. Check this out: 'Gluten is a formless protein composed of two smaller proteins called peptides or prolamines. Glutenin is one peptide and the other is a harmful peptide responsible for the development of symptoms in Celiac Disease. The harmful peptide is called 'gliadin' in wheat, 'hordein' in barley, 'secalin' in rye, and 'avenin' in oats. Gliadin is the most harmful while avenin is the least. The Celiac Sprue Association - USA coined the acronym "WBRO" to highlight the order of toxicity for these grains: Wheat, Barley, Rye, Oats.
When gluten is broken down in the intestines during digestion, peptides are formed. Certain peptides, called Gluten Exorphine and Gliadorphin, mimic the effects of morphine on the brain if they abnormally enter the bloodstream. People who are unable to break down these peptides may experience mental health problems. '

I have found no direct evidence that eating yeast is bad for you unless you have Candida or yeast allergies.
And on wheat, I found this.

I haven't been able to find anywhere direct proof that consuming yeast is bad for you, unless you have Candida.
Eating only yeast-free foods is one way some women try to control yeast infections. But before you turn your back on breads, you should know that researchers have not yet found any clear benefit from yeast-free diets.

Some argue that wheat is highly allergenic, anyway. It is high in gluten, a component of which is a toxic substance called lectin. Some people (maybe as many as 1 in 250) suffer from celiac (or coeliac) disease, which is a systemic intolerance of gluten (affected people come out with all sorts of nasty symptoms). One theory about why this may happen is that the lectin is the actual allergen causing the immune response. Although lectins occur naturally in all sorts of foods, they are particularly high in wheat.

Excess consumption of grains has also been implicated in osteoporosis.
I did read that whole-grain, not whole-wheat is the healthiest bread. I'd say go for some spelt bread. Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body's immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Total protein content is from 10 to 25% greater than the common varieties of commercial wheat.

Answer 2

Agree with the answers above but just to enhance the discussion. The gluten is the protein found in wheat and other grasses. It is unique in that it can form a stretchy matrix film that in bread is used to trap the carbon dioxide gas. So you cannot have raised bread without that stretchy film. If you make wheat free bread it does not raise as well or at all. The yeast is a totally different matter. The yeast ( a microbe) eats sugars and other carbohydrates to produce gas (CO2) which causes the bread to raise. I agree some people cannot eat gluten and therefore gluten free products are necessary. But yeast free? I've never heard of a yeast allergy although I suppose its possible. I cannot imagine someone who is allergic to gluten and yeast.
PhD Food Chemistry and Nutrition

Answer 3

Gluten free breads are primarily marketed to those with Celiac Disease, or others with other medical conditions like gluten intolerance, allergies or even children with autism. Yeast can be harmful to anyone if they have a Candida problem or just cant handle too much yeast. Wheat is gluten. GLuten is wheat, rye, barley, its a protein in those grains that Celiacs' cannot tolerate.
Its only a healthy alternative for those who NEED to eat gluten free. If u dont need to, dont waste your money on GF products. U need a balanced diet of whole grains, something celiac's struggle with.

Answer 4

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Answer 5

This Site Might Help You.

RE:
Gluten, yeast and wheat free bread really healthy?
I can see some gluten, yeast and wheat free bread in the supermarket. They are low GI too. First, I wonder whether Gluten, yeast and wheat are harmful? what do they do to our body? and i notice that Gluten, yeast and wheat free bread are made up of rice flour & tapioca. Are these use as...

Answer 6

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Answer 7

There is a diet called the Wheat Belly diet. The book is called Lose the Wheat, Lose the Weight which is written by a cardiologist. It talks about how today's dwarf wheat varieties (developed for profit) are very high in gluten in comparison to the ancient wheat varieties. He documents their connection to many human diseases with glucose intolerance and Celiac Disease being just the tip of the iceberg. Very well researched and documented.

Answer 8

Are you gluten intolerant? If not, you have no need to try out these generally pretty poor gluten-free foods. It's not healthy for you unless you are celiac or have an intolerance to gluten for some other reason (unless you are on an elimination diet for diagnostic purposes).

Answer 9

Cure Eczema Easily Naturally Forever

Answer 10

Gluten free alternatives are mainly for the growing number of people who suffer from celiac disease, an "allergy" to the substance. For people who do not have celiac disease, wheat gluten is not harmful at all.