You gotta be vigilant for the hidden sources of wheat in food!
While a minority of people need to avoid the immune consequences of gluten, the rest of us need to avoid gliadin, the wheat protein that acts like an opiate to stimulate appetite.
Unwitting humans who are exposed to the gliadin protein of wheat are stimulated to consume 440 calories more per day, every day. And the calories you are stimulated to eat are not from salmon or asparagus, but from carbohydrates–more cookies, muffins, pretzels, chips, candy, and other junk.
Guess what happens when you consume 440 more calories from junk carbohydrates per day? Yup: a great big, bulging Wheat Belly!
McCormick’s line of chili seasonings look benign enough. But don’t be fooled: “wheat flour” is the second ingredient:
CHILI PEPPER AND OTHER SPICES (INCLUDING CUMIN), ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ONION, SALT, AND GARLIC.
Beyond appetite stimulation, those of you who have been living wheat-free for more than a few weeks who experience an inadvertent wheat exposure are in for a night of high blood sugar, joint pain, headaches, and diarrhea, or whatever your variety of wheat re-exposure reaction might be. Sure, enjoy your chili with ground meat, tomato sauce, onions, green peppers, some beans . . . but just use chili pepper and other spices without the health-disrupting properties of wheat!