Wheat, cravings, and blood sugar
Many people find that wheat products—bread, crackers, pasta—drive hunger and unstable glucose. Even whole‑wheat bread can have a glycemic impact comparable to sugary desserts, and wheat‑derived compounds may stimulate appetite in susceptible individuals.
What happened when wheat returned
After periods without wheat, reintroducing it often brings rapid weight gain and constant cravings. If this sounds familiar, you’re not alone. The fix is not deprivation; it’s replacing wheat with meals that satisfy without the spike.
Why elimination helps many
- Smoother post‑meal glucose curves
- Fewer cravings and energy crashes
- Easier portion control
Smarter swaps
- Lettuce‑wrapped sandwiches
- Low‑carb tortillas
- Almond‑ or coconut‑flour breads in small portions
- Cauliflower rice, zucchini noodles, or vegetable sides
Reading labels
Many “gluten‑free” products are processed starches. If you remove wheat to improve glucose, choose whole foods rather than swapping to rice flour, potato starch, or corn starch products.
A two‑week experiment
Try two weeks without wheat and track fasting and post‑meal glucose, energy, cravings, and weight. Many people see improvements within days.
