Jutta Schutz

Carbohydrate information per 100 g: Sesame: 10.2 – flax seed: 0.0 sunflower seeds: 12.3 protein powder: 1.5 almonds: 5.0 dry yeast: 0.0 eggs: 0.0 olive oil or butter: 0.0 (for comparison: have 100 g wheat flour) about 71.7 carbs!) Low carb Info: health care practitioners know that years of consumption of incorrect composition of this still wrong food impairs the ability of the digestive process. Lectins (only a group of Defense substances) are proteins that our red blood cells clump together and make the intestinal wall permeable. The lectins with the germ are largely disconnected when white flour. Lectins are retained in full grain. They are heat-stable.

This wheat Lectin is suspected, to promote a number of diseases. In several animal studies, it resulted in deposits in the blood vessels and stunted growth. It damages the intestinal mucosa and increase the pancreas. Because this Lectin is permeable wall of the intestine, it is considered very questionable (inflammatory bowel disease, forms of rheumatism and allergies). Any grain contains also: phytin and enzyme inhibitors.

These phytin and enzymes affect our digestion, so that we have all the nutrients even not fully can exploit. During the baking heat, minerals are removed and changed (also, phosphates, which are present in the outer layers). This phosphate be solved completely in the stomach and it is phosphoric acid formed from it. The body is massive descaling through this process. It develops osteoporosis! Insulin is a hormone of the mast – we eat too many carbohydrates, our body burns less fat. This reduces our good HDL cholesterol and triglyceride values increase. The bad LDL cholesterol is aggressively (atherogenic). Often the result is a diabetes mellitus type 2, heart attack, or gestational diabetes.