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                      Ancient Wheat Improves Heart Health

                      Published by Life Extension

                      Dr. William Davis in his book, Wheat Belly, claims that wheat products in the American diet parallel the expansion of our waistlines.

                      This is because wheat today is not the same wheat eaten by ancient people, or even people just a few decades ago.

                      Wheat today is hybridized and crossbred to make the wheat plant resistant to environmental conditions, such as drought, or pathogens, such as fungi.

                      But most of all, genetic changes have been induced to increase yield per acre.

                      Such enormous strides in yield have required drastic changes in the wheat’s genetic code.

                      Such fundamental genetic changes have also come at a price.

                      What’s Wrong with Today’s Wheat?

                      The hybridized wheat we eat today is high in exorphins, the counterpart to endogenous endorphins, which some experts believe increases blood sugar surges and initiates cycles of satiety alternating with heightened appetite.

                      The result is overweight Americans with a high likelihood of developing heart disease and becoming diabetics.

                      But is this true for all wheat? Fortunately not. There are ancient wheat species, like khorasan, that may actually lower blood sugar and cholesterol.

                      Why exactly is this? We can’t say for sure, but here’s what we do know: Khorasan is a form of wheat that hasn’t been tampered with and still retains its original genetic make-up.

                      Why Ancient Wheat Beats Today’s Modified Wheat

                      In a head-to-head clinical study, the ancient wheat khorasan beat the socks off today’s standard wheat when measuring the effects on total and low-density lipoprotein cholesterol, inflammation, and oxidative stress.

                      Khorasan was found to improve all these parameters, and it reduced the levels of interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF) — which are both powerful, pro-inflammatory proteins.

                      Twenty-two healthy people were randomized to consume either khorasan wheat products or semi-whole grain wheat products, which are today’s standard. This was followed by a washout period and then crossing over to the other type of wheat.

                      By the way, crossover studies are a great way to compare the effects of two products because each person can act as their own control.

                      Here’s what the researchers found with khorasan wheat products:

                      • A 4% reduction in total cholesterol
                      • A 7.8% reduction in LDL-cholesterol
                      • An approximately 20% reduction in oxidative stress
                      • A significant decrease in inflammatory markers like IL-6 and TNF

                      A Word of Caution About the Study…

                      Although the study was a well-designed crossover study, it was rather small and funded by Kamut International, a maker of khorasan wheat products.

                      In any case, the results definitely give hope to those of us who enjoy eating breads and pasta, but don’t want to go anywhere near the exorphin-rich “standard wheat” found in food today.

                      Larger trials over a longer period of time are certainly needed in order to draw any real conclusions, but this is definitely a nice start. The health benefits of ancient wheat look promising.

                      Share
                      Life Extension
                      Life Extension
                      LIFE EXTENSION The Life Extension Health News team delivers accurate information about vitamins, nutrition and aging. Our stories rely on multiple, authoritative sources and experts. We keep our content accurate and trustworthy, by submitting it to a medical reviewer. Life Extensionists are people who believe in taking advantage of documented scientific therapies to help maintain optimal health and slow aging. The medical literature contains thousands of references on the use of antioxidant vitamins, weight loss supplements, and hormones that have been shown to improve the quality and quantity of life. Life Extensionists attempt to take advantage of this scientific information to enhance their changes of living longer in good health. This article is posted by permission of Life Extension. https://www.lifeextension.com/

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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