The real reason why cholesterol levels don't go down: The scientific mechanism by which your body changes just by giving up wheat

Hello, I'm Miko, the manager of Kokaiko Shoten!

Today, I'd like to share with you an important topic that may fundamentally change your outlook on health.

In fact, the other day, I received the following comment on Instagram from a customer who has been using Yaeyama Chlorella for many years.

"I take chlorella every day, but my cholesterol levels aren't going down at all."

In response to this comment, I received messages from other people saying they wanted to know more ways to lower their cholesterol levels, so today I will explain about "cholesterol," which many people have very bad misunderstandings about, and the mechanism behind why cholesterol levels become high!

What is cholesterol? What is its true role?

First, let's start with the basics: what is cholesterol?

Cholesterol is an essential substance for our bodies. It is a type of lipid and is used as a "material" for all cells in the body.

The main role of cholesterol

1. Cell membrane components

Our bodies are made up of approximately 37 trillion cells, and the membranes that surround all of these cells are made of cholesterol. Without cholesterol, cells would not be able to maintain their shape.

2. Hormones

Adrenal cortical hormones (such as cortisol) and sex hormones (such as estrogen and testosterone) are all made from cholesterol. In other words, cholesterol is the "source" of hormones essential for life maintenance, such as stress response, reproductive function, and metabolic regulation.

3. Vitamin D synthesis

Cholesterol is also needed in the skin to make vitamin D, which plays a wide range of roles, including bone health, immune function, and mood regulation.

4. Bile Acid Sources

Cholesterol is also used to make bile acids, which are necessary for the digestion and absorption of fat. Without cholesterol, fat-soluble vitamins (A, D, E, and K) cannot be absorbed.

5. Maintaining brain function

Surprisingly, approximately 25% of the brain's dry weight is cholesterol, which is crucial for nerve cell function, memory, and learning.

In other words, cholesterol is not a "bad guy" at all; it is an absolutely necessary substance for life . But when did low cholesterol become considered a good thing and become a bad thing?

The big misunderstanding caused by the terms "bad guy" and "good guy"

So why has the idea that "cholesterol is bad" become so widespread?

This is because the highly misleading terms "LDL cholesterol = bad cholesterol" and "HDL cholesterol = good cholesterol" have become established.

In fact, there is no such thing as "bad" or "good" cholesterol .

Both LDL and HDL are like "delivery vehicles" that transport cholesterol around the body. They just carry the same cargo (cholesterol) in different trucks.

LDL (low-density lipoprotein) : It delivers cholesterol produced in the liver to cells throughout the body. LDL carries cholesterol because cells need it.

HDL (high density lipoprotein) : Collects excess cholesterol and returns it to the liver. It is a "recycler," so to speak.

Both are necessary and normal functions of the body.

So why did LDL come to be called the "bad" cholesterol?

This is because it has been found that when LDL cholesterol oxidizes and deposits on the walls of blood vessels, it causes arteriosclerosis. However, the important thing here is that the problem is not LDL itself, but the environment in which LDL "oxidizes ."

In other words, the problem is chronic inflammation in the body .

Why doesn't chlorella improve cholesterol levels?

Now, let's go back to the question at the beginning.

"I take chlorella every day, but my cholesterol levels aren't going down."

Hearing this, I realized something: many people rely on supplements and medicines, believing that "adding something will make them healthy."

But in fact, this way of thinking is very shallow. It is the idea that we can simply lower the level without investigating the cause. What is really necessary is to start by "finding out what the cause is and removing it." Then, after that, we need to "add" something to maximize the effect .

Today I will talk about the common "root causes" of all chronic ailments, including not only cholesterol levels, but also constipation, rough skin, unstable blood sugar levels, and unexplained fatigue.

And the answer is very simple:

"Quit all wheat products now"

You may be wondering, "What's the connection between wheat and cholesterol?" But once you understand the mechanisms of the body that I'll explain below, everything becomes connected.

Related Article - Should you avoid wheat flour? A veteran with 20 years of experience working at a flour mill shares the unknown truth about wheat flour

100% pure! Completely additive-free! The highest quality chlorella grown in the sunshine of Ishigaki Island! Yaeyama Chlorella 900 capsules pouch (value pack)

The true nature of the "invisible inflammation" caused by wheat

The most important keyword in understanding modern health issues is "chronic inflammation."

Our bodies are constantly in a state of small fires, and one of the sources of these fires is actually the wheat we eat every day.

Asians and Wheat: A Historical Mismatch

People in Asia, especially Japan, have eaten rice as a staple food for thousands of years, and our ancestors' genes, intestinal bacteria, and digestive enzymes have all been optimized to digest and absorb rice.

However, in recent years, with the influx of Western food culture, wheat products such as bread, pasta, ramen, and udon have become commonplace on the dinner table. This is a phenomenon that has occurred only about 70 years after the end of the war.

During this time, the increase in chronic diseases in Japan has shown astonishing figures. For example, cancer has increased more than tenfold in the last 70 years, and diabetes has exploded by several hundred times. As for autoimmune diseases, they were hardly reported before the war. However, it is now estimated that the number of people affected easily exceeds one million.

It is inevitable to think that behind this sudden onset of illness lies a change in diet. Recent research has revealed that a protein called "gluten" contained in wheat irritates the intestinal mucosa of many people and destroys its barrier function.

Modern wheat is no longer a "natural food"

There is an even more serious problem.

In fact, even people in the Middle East, Mediterranean regions, and Europe, who have lived on wheat as their staple food for thousands of years, are finding their bodies unable to adapt to modern wheat.

Why is that?

This is because modern wheat has become completely different from the wheat of the past due to selective breeding and genetic manipulation .

Since the mid-20th century, wheat has been heavily bred to increase yield and improve pest and disease resistance. As a result:

• Significantly increased gluten content : The amount of gluten has been increased several times over to ensure the bread rises even more.
• A variety with a low height and large ears : This variety has been modified to have a shape that does not exist in nature in order to increase harvesting efficiency.
• Rapid breeding : Evolution that would normally take thousands of years was forced into just a few decades.

Human evolution progresses slowly over tens of thousands of years, but the changes in wheat occurred in just 50 to 70 years.

There is no way that the evolution of our bodies can keep up with the changes in wheat.

The Contradiction of America, a Major Wheat Exporter

Here's an ironic fact.

In the United States, the world's largest wheat exporting country, data shows that approximately 30% of the population practices a gluten-free diet . As of 2023, the US gluten-free product market is expected to reach approximately $7.5 billion (over 1 trillion yen), and is expected to continue growing at an annual rate of approximately 8-10%, exceeding $10 billion by 2030.

In other words, the people of countries that sell wheat around the world are themselves beginning to avoid wheat.

Why is that?

Research into the link between gluten and chronic diseases has progressed in the United States since early on, and many doctors and nutritionists have begun to recommend gluten-free diets.

As chronic diseases such as obesity, diabetes, heart disease, autoimmune diseases, and mental illnesses are rapidly increasing, many people are experiencing dramatic improvements in their health after giving up wheat.

It is also widely known that Hollywood celebrities and professional athletes are practicing gluten-free diets.

Ironically, much of the wheat imported to Japan also comes from the United States.

Gluten's "stickiness" damages the intestines

Gluten is extremely difficult to digest.

When you knead flour with water, it becomes sticky and sticky, right? When making bread dough or udon dough, the chewy elasticity is the result of gluten.

This stickiness is convenient for cooking, but it can be hard on the intestines.

This sticky substance remains undigested in the intestines and sticks to the intestinal walls.

Imagine a sticky substance clinging to the lining of your intestines.

When this gluten sticks to the intestinal wall, it loosens the tight junctions between the intestinal mucosal cells, creating tiny gaps.

This is the beginning of what we'll talk about next, "leaky gut syndrome."

Leaky Gut Syndrome: The Mechanism by which the Intestinal Defense Barrier Breaks Down

The intestines are one of the most important "barriers" in our body.

A healthy intestine absorbs only the necessary nutrients and blocks toxins, undigested food, pathogens, etc. from entering the body. The intestinal wall acts like an extremely sophisticated "checkpoint."

For example, it takes in necessary nutrients and blocks out unnecessary inflammatory substances and toxins, allowing them to be passed directly to the large intestine.

However, when gluten damages the intestinal mucosa, this barrier function breaks down, causing tiny holes to appear in the intestinal wall, allowing substances that should not enter the body to leak into the bloodstream.

This is called "leaky gut syndrome."

Foreign substances that enter the bloodstream:

• Undigested proteins → Large molecules that should normally be broken down in the intestines enter the bloodstream
• Bacterial fragments (lipopolysaccharide/LPS) → powerful inflammatory agent
• Food additives : preservatives, colorings, artificial sweeteners, etc.
• Heavy metals : mercury, lead, cadmium, aluminum, etc.
• Mycotoxins : May be found in grains and processed foods

These foreign substances travel through the bloodstream and cause an inflammatory response in various organs: the liver, heart, brain, skin, joints... everything can be targeted.

The important thing to remember here is that the inflammation caused by these things will only appear as a "minor discomfort" at first .

You feel fatigued, your skin is in bad condition, your stomach is bloated, you can't concentrate, you're gaining weight even though you're not eating, and you can't get rid of your fatigue even after sleeping...

It's not serious enough to go to the hospital, but you can't say you're completely healthy. Many people overlook this stage. They think things like, "Maybe it's because I'm getting older that I get tired so easily these days..." "Maybe stress is the reason my skin won't go away" "Maybe it's because I'm getting older that I can't seem to lose weight even though I'm eating less"...

But in reality, inflammation is quietly and steadily spreading within the body.

Inflammation occurs even if it is not diagnosed

Here's the most important point.

This reaction can occur even in people who have not been diagnosed with gluten intolerance or celiac disease .

Celiac disease is an autoimmune reaction to gluten that can be diagnosed through testing and is thought to affect approximately 1% of the population.

However, a condition called "non-celiac gluten sensitivity" affects an estimated 10-20% of the population, or possibly more.

The reason it is not clear is that there is currently no established test method to determine this.

Unlike celiac disease, it cannot be clearly diagnosed through blood tests or intestinal biopsies. Even if you go to the hospital, you will be told that "the tests show no abnormalities."

However, just because the test results show no abnormalities does not mean that your illness is just in your imagination.

Medicine just hasn't caught up yet.

In fact, 10 years ago, many doctors said that gluten intolerance didn't exist, but now many acknowledge its existence.

That is why, as I said at the beginning, the most reliable "testing method" is to "stop eating all wheat products immediately" and experience the changes in your body for yourself .

Your body is your best testing tool.

No doctor or test knows you as well as your body does.

The deep relationship between the adrenal glands and cholesterol

So what happens when inflammation occurs in the body?

In fact, our bodies don't let inflammation go unchecked. To deal with inflammation, our body automatically dispatches a "fire brigade," the command center of which is the adrenal glands .

The adrenal glands are tiny organs that sit atop the kidneys, but they play a vital role in maintaining life.

The main role of the adrenal glands

1. Stress management

It secretes a hormone called cortisol , which helps us respond to stress and crisis situations and controls our "fight or flight" response.

2. Suppression of inflammation

When inflammation occurs in the body, cortisol secreted by the adrenal glands acts like a "fire department" to calm the inflammation.

3. Blood sugar regulation

It also helps stabilize blood sugar levels and provides energy to the body.

4. Regulating blood pressure

Maintains proper blood pressure and circulation.

5. Sex hormone production

The male hormone (testosterone) and the female hormone (estrogen) are also produced in the adrenal glands.

Why are adrenal hormones important?

All adrenal hormones are made from cholesterol.

So, if you have chronic inflammation (such as leaky gut from wheat):

1. The adrenal glands are working at full capacity, producing cortisol
2. Requires a large amount of cholesterol as a raw material
3. The body produces more cholesterol
4. → Cholesterol levels rise

That's how it is.

Why does adrenal fatigue occur?

The adrenal glands secrete a hormone called cortisol to suppress inflammation. Cortisol has powerful anti-inflammatory properties and acts as a fire extinguisher for the body.

This system is very effective in dealing with short-term stress and temporary inflammation. For example, when you catch a cold, get injured, or experience a temporary surge of stress, your adrenal glands respond well.

However, in people who continue to eat wheat every day, this inflammation becomes chronic .

Your adrenal glands have to keep producing cortisol 24/7, 365 days a year, just like a firefighter working at a fire all day, every day.

This is a state of "adrenal fatigue."

And this brings us to the topic of cholesterol.

When the adrenal glands become exhausted, various symptoms such as fatigue, weakened immune system, depression, and insomnia appear.

In other words, the more chronic inflammation you have, the more cortisol your body needs and the more cholesterol it produces.

From this perspective, high cholesterol levels are a sign that your body is desperately trying to defend itself .

Your body is saying, "I'm fighting inflammation right now, and I need the materials (cholesterol) to make more weapons (cortisol)!"

Therefore, you should never treat cholesterol as the "bad guy" and try to lower it without thinking about it. Cholesterol is an "ally" that is trying to protect your body.

The problem is identifying the underlying cause of why your body needs to increase cholesterol .

Why "lowering" cholesterol levels aren't always a good sign

Many people think that lowering cholesterol levels means becoming healthier.

But there's a big pitfall here.

When your cholesterol levels drop sharply, it means one of two scenarios:

Scenario 1 (good fall):

The inflammation subsided, the body no longer needed to overproduce cortisol, the adrenal glands were able to rest, and excess cholesterol production stopped. The body returned to a "state of peace."

Scenario 2 (Dangerous Descent):

The adrenal glands are completely exhausted and no longer able to produce hormones. They have run out of defenses and inflammation is allowed to set in. The firefighters are down and the fire is starting to spread.

In scenario 2, it may appear on the surface that your cholesterol levels have returned to normal, but in reality your body's defense system may have collapsed.

During this stage, the risk of developing serious illness increases:

• Heart disease
• Diabetes
• Autoimmune disorders
• cancer
• depression

That's why you shouldn't get too excited or upset just by looking at the numbers .

How many doctors today try to find out the cause of high cholesterol levels when they are diagnosed with a health check?

In order to treat patients within the insurance points, doctors can only spend a few minutes with each patient, so how can they give advice that delves into lifestyle habits?

In the first place, aren't most doctors just looking at test results, tapping away at their computers, and prescribing medicine without even looking at the patient?

Unfortunately, I have lived for over half a century and have only ever met such a doctor.

The idea of modern medicine, which only looks at one area or one symptom and prescribes medicine, is fundamentally unreasonable, because behind high values there is a "reason" that the body is screaming out in pain.

The important thing is to review your lifestyle, eliminate the causes of inflammation in your body at the root, give your adrenal glands a rest, and stabilize your cholesterol levels in a natural way.

Related Article: The Ultimate Detox Method to Protect Your Body from the Chronic Toxins in Your Life

5 surprising changes that happen when you quit wheat

So, what specific changes occur when you eliminate wheat from your diet? We'll introduce you to the scientific evidence.

Change 1: Stabilization of cholesterol and triglycerides

When gut inflammation subsides, the strain on the adrenal glands is dramatically reduced, cortisol overproduction stops, and the body is released from "emergency mode."

As a result, your body's defensive cholesterol production naturally decreases and your levels stabilize.

In fact, it is not uncommon for LDL cholesterol levels to drop by 20-30 mg/dL within three months simply by avoiding wheat, without the use of medication.

Change 2: Improvement of constipation and diarrhea

Once leaky gut is improved, the intestinal environment begins to improve.

Intestinal peristalsis will return to normal, and those who have suffered from repeated constipation or diarrhea will find their natural bowel rhythm returning.

The balance of intestinal bacteria is also improved, increasing the production of short-chain fatty acids (butyrate, propionate, and acetate), which provide energy for intestinal cells and strengthen the intestinal wall.

Many people will find that simply by stopping wheat consumption, their long-standing constipation improves in just one week, and their abdominal bloating disappears.

Change 3: Dramatic improvement in skin

The intestine is also known as the "second brain" and the "largest immune organ," as approximately 70% of the body's immune cells are concentrated in the intestine.

When the intestinal barrier function is restored, the immune balance throughout the body is restored, reducing allergic and autoimmune reactions.

This is why many people experience improvement in skin conditions such as acne, eczema, psoriasis, and atopic dermatitis.

We often hear surprised comments such as, "The adult acne that I had been suffering from for 20 years has disappeared," or "The itching caused by atopic dermatitis has dramatically decreased." You may be surprised to learn that the intestines can affect your skin, but we encourage you to try it for yourself.

Change 4: Increased energy levels and focus

When you have chronic inflammation, your body has to constantly use energy to "put out the fire."

Once the inflammation subsides, the energy can be used for other activities.

• Wake up refreshed in the morning
• Reduced afternoon sleepiness
• Maintains concentration
• Clears brain fog
• It makes me motivated

Many people are experiencing these changes.

You will probably feel that the sleepiness that always hits you at 3 p.m. has disappeared and that your work efficiency has clearly improved.

Change 5: Natural weight loss

Wheat products, especially bread and pasta, cause blood sugar levels to spike. In fact, wheat flour has a higher glycemic index (GI) than refined sugar.

This sudden rise in blood sugar levels causes an insulin spike. Insulin is also known as the "fat storage hormone" and has the function of storing excess sugar as fat.

Furthermore, when blood sugar levels rise sharply and then fall sharply, strong hunger and a craving for sweets occur, which leads to appetite disorders.

By giving up wheat:

• Stabilizes blood sugar levels
• Improves insulin resistance
• Appetite normalizes
• Your body naturally moves towards a healthy weight

It is not uncommon to lose 3-8 kg in 3-6 months without any drastic calorie restriction.

There are many people who say, "I didn't even try to go on a diet, but I lost weight naturally."

Learning from Traditional Japanese Food: Wheat Alternatives

"I love bread and pasta, so there's no way I could give up wheat!"

I hear that kind of thing a lot, and I understand how you feel.

However, what I want you to remember here is that the bodies of Japanese and other Asian people originally evolved with a rice-centered food culture .

It was only after the war that wheat became the staple food of the Japanese. For thousands of years before that, our ancestors had eaten mainly rice, because there was no way for food to be imported from overseas!

In other words, the genes, intestinal bacteria, and digestive enzymes of Japanese people are optimized to digest and absorb rice .

By the way, because I am gluten intolerant (allergic to gluten), the products sold at Kokagaya Shoten are carefully selected to be only those that I can actually eat and that I would want to continue eating for the rest of my life.

Therefore, the products we carry are almost exclusively gluten-free foods .

The reason why I say "almost" and not "completely" is because traditional Japanese honjozo miso and honjozo soy sauce sometimes contain wheat.

However, because the gliadin, the source of gluten, is broken down and inactivated during the fermentation process of miso and soy sauce , most people with gluten intolerance can eat them without any problems, unless they have a severe autoimmune disease such as celiac disease.

In fact, I use these fermented seasonings on a daily basis and have never had any problems.

The wisdom of traditional Japanese fermented foods is amazing.

The time-consuming process of fermentation transforms even wheat into a form that is healthy for the body. This is the wisdom of our ancestors.

A great alternative to wheat:

So, here are some possible staple substitutes for wheat:

Rice (especially brown rice)

Rice, the staple food of Japan, is gluten-free, easy to digest, and gentle on the intestines.

Rice contains resistant starch , which serves as food for intestinal bacteria and helps improve the intestinal environment. In particular, the amount of resistant starch increases when cooked cold, making it ideal for rice balls and bento lunches.

White rice is fine, but brown rice or polished rice are much more nutritious and are therefore recommended.

The excellent nutritional value of brown rice:

Brown rice is rice before it is polished, so the germ and bran layer remain. Most of the nutrients in rice are concentrated in this part.

• B Vitamins : Essential for energy metabolism, nerve function, and adrenal support
• Vitamin E : Powerful antioxidant, prevents cell aging
• Minerals : Essential for adrenal function, including magnesium, zinc, iron, and potassium
• Dietary fiber : Approximately six times that of white rice. Helps improve bowel movements and stabilize blood sugar levels.
• Phytic acid : Detoxifying effect that excretes heavy metals
• γ-oryzanol : Lowers cholesterol and stabilizes the autonomic nervous system

Many of these nutrients are lost during the milling process of white rice, making brown rice a truly complete nutritional food .

However, since pesticides are likely to remain on brown rice, it is important to choose pesticide-free rice . The brown rice I eat from Joint Farm is grown using only fully matured plant compost, so it is safe to eat.

By the way, I am convinced that the reason I am feeling so good right now is thanks to this brown rice.

Related article: The appeal and benefits of brown rice and roasted rice bran from Niigata Koshihikari "Joint Farm" grown using organic farming methods

Grown entirely in fully matured compost! The highest quality rice known only to those in the know! Joint Farm Niigata Prefecture Koshihikari "Golden Source Rice (Brown Rice)"

Cook with Rice for Beauty Care! Japanese Job’s Tears for Rice Cooker (Value Pack) 450g No Preparation Needed / 100% Japan-Sourced / Gluten-Free

Attracting attention as a Japanese herb! Packed with organic mugwort! Ohsawa's Organic Mugwort Brown Rice Mochi 300g (6 pieces)

rice flour

It's a versatile alternative that can be used in bread, pasta and baking.

Recently, there are more options available, such as rice flour bread, rice flour pasta, rice flour cake mix, and rice flour okonomiyaki flour.

It can be used in the same way as wheat flour, but without the burden on the intestines. The texture is surprisingly moist and delicious.

Instead of ramen or soba! Gluten-free brown rice pasta made with spring rice, thin noodles (1mm) type, 100g x 2 bags

Gluten-free brown rice pancake mix (no added sugar) 200g

Okonomiyaki flour (gluten-free) 200g made with plenty of domestic rice flour and Japanese yam from a Kyoto bonito flakes store

Buckwheat flour (100% buckwheat)

However, since most commercially available soba noodles contain wheat flour, be sure to choose "100% soba."

Check the ingredients list and choose products that only contain buckwheat flour, and those that use domestically produced buckwheat flour. (Imported buckwheat flour has a significantly higher level of residual glyphosate, a herbicide!)

Buckwheat contains an antioxidant called rutin, which supports vascular health.

100% Hokkaido buckwheat flour, original flavor and taste of buckwheat, domestic 100% buckwheat flour, 200g

oatmeal

As long as you make sure your choice is gluten-free, it makes a great breakfast option.

It is rich in water-soluble dietary fiber called beta-glucan, which is also effective in improving cholesterol levels.

However, there are some issues:

1. Risk of cross-contamination : Many oatmeal products are processed in the same factories as wheat, which can introduce gluten.
2. The problem with avenin : A protein called "avenin" contained in oats has a structure similar to gluten and can cause reactions in sensitive people.
3. For pure experimentation : Avoid wheat for the first 7 days to accurately assess its effects.

If you want to eat oatmeal, be sure to choose a "certified gluten-free" variety after the 7-day challenge and monitor your body's reaction.

Crispy, Nutty & Delicious! Japanese Roasted Job’s Tears Grains 112g (7g × 16 sachets) 100% Japan-Sourced / Additive-Free / Gluten-Free

quinoa and amaranth

Native to South America, these grains are a complete protein (containing all nine essential amino acids) and highly nutritious "superfood."

Adding them to salads or soups will improve the quality of your meals. The crunchy texture is also fun.

A pesticide-free superfood from Iwate! Gluten-free and rich in iron! Osawa's domestic amaranth 80g

Other options (which require careful use)

The following flours can also be used as wheat substitutes, but be aware of their properties and use them appropriately:

Tapioca flour (derived from cassava)

• Caution : It is almost pure starch, which can cause a sudden rise in blood sugar. It has little nutritional value and has cooling properties.
• How to use : Use a small amount to thicken or create a chewy texture. Not suitable as a staple food.

Potato starch (derived from potatoes)

• Caution : Like tapioca flour, it is a pure starch that can raise blood sugar levels. Because it is derived from a plant in the nightshade family, people with autoimmune disorders may want to avoid it.
• How to use : Use in small amounts as a thickener or binder. Not suitable as a staple food replacement.

almond flour

• Pros : Rich in protein, dietary fiber, and healthy fats. Does not raise blood sugar levels.
• Caution : High in calories. High in omega-6 fatty acids, so consuming large amounts may promote inflammation. Not recommended for people with nut allergies.
• How to use : For baking sweets, pancakes, etc. Use in moderation.

coconut flour

• Advantages : Very rich in dietary fiber. Contains medium-chain fatty acids that are easily converted into energy.
• Caution : It absorbs a lot of water, so it's difficult to adjust the amount you use. Some people may experience loose bowels.
• How to use : Mix with other powders. Difficult to use alone.

Chickpea flour (besan)

• Pros : Rich in protein and dietary fiber. Slow rise in blood sugar levels.
• Caution : Avoid if you have allergies or intolerance to beans. Some people find them difficult to digest. Has a unique flavor.
• How to use : Indian cuisine, pancakes, tempura flour substitute

bean flour

• Caution : Generally, it is not recommended . Soybeans contain many anti-nutrients such as lectins and phytic acid, and also contain goitrogens, which inhibit thyroid function. There are also concerns about genetic modification and the impact on hormone balance. Fermenting soybeans significantly reduces the anti-nutrients such as lectins and phytic acid, so it is not recommended to use them in powder form . Choose fermented soybean products such as natto, miso, and soy milk yogurt instead.

Cornstarch (derived from corn)

• Caution : We recommend avoiding it . It's almost pure starch, which spikes blood sugar levels. It's highly likely genetically modified (more than 90% of corn imported to Japan is genetically modified), and it tends to promote inflammation.

Attracting attention as a Japanese herb! Packed with organic mugwort! Ohsawa's Organic Mugwort Brown Rice Mochi 300g (6 pieces)

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Miko's advice:

These alternative flours should only be used occasionally.

The most recommended is brown rice.

It is best suited to the Asian diet, including Japanese people, and has a good nutritional balance, causing a relatively gradual rise in blood sugar levels. Moreover, unlike bread, rice is eaten cooked, so it contains very few advanced glycation end products (AGEs).

Instead of thinking, "What should I eat instead of wheat?", it's enough to just "return to traditional foods." Moreover, brown rice is a complete nutritional food. If you chew brown rice thoroughly, you will no longer have a desire for sweets, fried foods, ramen, etc., and in fact, you will not want to eat them at all.

• Breakfast: Rice, miso soup, natto, grilled fish
• Lunch: Rice balls, simmered food
• Dinner: Rice, main dish, side dish, soup

This simple diet is the most gentle and healthy for the body. Japanese food is the most natural and effective way to stay healthy.

Conditions for Yaeyama Chlorella to demonstrate its true power

Now back to the important question.

"Why doesn't drinking chlorella improve cholesterol levels?"

The answer is clear: the inflammation will not go away unless you remove the causative agent (wheat).

This is easier to understand if you think of it in terms of a house.

When your house is on fire, no matter how powerful your fire extinguisher is, if someone next to you keeps starting new fires, the fire will never be put out.

Instead of improving the performance of fire extinguishers, the first thing you should do is "stop the people who are starting the fires" - that's right, by not eating wheat.

Yaeyama Chlorella has an excellent detoxifying effect and is extremely effective in improving the intestinal environment.

But that's only if the foundation is solid.

No matter how good a building is, it will collapse if the foundation is loose. No matter how good chlorella is, it will not be effective if you damage your intestines by eating wheat every day.

Five amazing functions of Yaeyama Chlorella

So, what effect will taking Yaeyama Chlorella have if your foundation is in place?

1. Absorption and excretion of heavy metals and toxins

Chlorella cell walls act like an ultra-high performance filter, efficiently adsorbing heavy metals such as mercury, lead, cadmium, and aluminum, and excreting them from the body in the feces.

Modern humans are unknowingly accumulating heavy metals:

• Seafood (especially large fish such as tuna, swordfish, and shark) → mercury
• Dental fillings (amalgam) → mercury
• Vaccines and some medicines → aluminum, mercury
• Cookware (aluminum pots, Teflon-coated) → aluminum, fluorine compounds
• Exhaust gases, factory smoke → lead, cadmium
• Pesticides, herbicides → various harmful chemicals
• Cosmetics and shampoos : aluminum, parabens

When these heavy metals and chemicals build up in the body, they can cause chronic inflammation, fatigue the adrenal glands, and ultimately raise cholesterol levels.

Yaeyama Chlorella helps to remove these "hidden causes of inflammation."

2. Promotes the production of short-chain fatty acids

Chlorella is an excellent food source (prebiotic) for intestinal bacteria, promoting the production of beneficial short-chain fatty acids such as butyrate, propionate, and acetate .

Functions of short-chain fatty acids:

• Serves as the main energy source for intestinal cells
• Strengthens the intestinal wall and restores its barrier function
• Reduces inflammation throughout the body
• Improves insulin sensitivity
• Properly regulate your appetite
• Supports brain health

In other words, taking chlorella improves the intestinal environment and accelerates the repair of leaky gut.

3. Supports intestinal mucosal repair

The Chlorella Growth Factor (CGF ) contained in chlorella is a complex of nucleic acids (DNA and RNA), amino acids, peptides, etc., which promotes cell regeneration and repair .

CGF is found in many chlorella products, but the amount and quality vary greatly.

Why Yaeyama Chlorella is Superior:

• Clean environment : Abundant sunlight and pure water on Ishigaki Island, Okinawa Prefecture
• Low-temperature manufacturing method : A manufacturing method that does not damage heat-sensitive CGF and enzymes.
• High absorption rate : Cell walls are broken down (absorption rate of over 90%)
• Thorough quality control : No pesticides used, heavy metals tested

Even if it's the same "chlorella," the quality can vary greatly depending on the place of origin and manufacturing method, just like rice or tomatoes.

High-quality CGF quickly repairs intestinal mucosa damaged by wheat.

4. Regulating immune balance

Having an immune system that is too strong or too weak can be a problem.

• Too weak → prone to infections, unable to eliminate cancer cells
• Too strong (overreaction) → allergies, autoimmune diseases

Chlorella helps to regulate this delicate immune balance.

It suppresses excessive inflammatory reactions while firmly supporting necessary immune responses. This balancing function contributes greatly to improving chronic inflammation.

5. Rich nutritional supplement

Yaeyama Chlorella contains over 50 types of nutrients , including over 60% high-quality protein, B vitamins, iron, zinc, magnesium, chlorophyll, and beta-carotene.

These nutrients are essential for adrenal gland function, hormone balance, and energy production.

In other words, chlorella is not just a detoxifying agent, but a "complete nutritional food" that comprehensively supports the body's regeneration .

Related article - [Natural multivitamin] A thorough explanation of the amazing health benefits of Yaeyama Chlorella! [Detox]

Synergy: Why 1 + 1 can be 10 or even 20

But here's the most important point.

No matter how high-quality chlorella you take, if you continue to eat wheat every day and cause new inflammation, the benefits will be offset.

Wheat creates new inflammation while chlorella flushes out toxins. Gluten damages the gut while chlorella repairs it. Leaky gut disrupts the immune system while chlorella balances it.

This is like pouring water into a bucket with a hole in it.

Conversely, if you stop eating wheat and stop the inflammation in your intestines, then take chlorella, the effects will be dramatically increased.

If you pour water into a bucket with no holes in it, it will fill up.

When the nutritional and detoxifying effects of chlorella are added to a body that already has a healthy foundation, a synergistic effect is created in which 1 + 1 equals not 2, but 10 or even 20 .

11. Start your 7-day challenge today

Now that we understand the theory, how do we put it into practice?

My recommendation is to start by giving up wheat completely for just seven days .

The reason for seven days is that intestinal epithelial cells have the fastest metabolism in the human body, and are completely replaced in about seven days.

In other words, in just one week, your intestines will be reborn as "new intestines."

Once you get through this, you'll feel amazing.

Selection after 7 days:

Once the 7-day challenge is over, you have the following options:

1. Staying completely gluten-free : Many people are so impressed with the changes in their physical condition that they continue on this path.
2. Apply the 80/20 rule : Avoid wheat generally, but eat a small amount once or twice a week if you really want it.
3. Reintroduce wheat and observe the reaction : Try eating wheat once and observe how your body reacts. Many people realize, "Huh? I didn't realize this was such a burden on my body."

My recommendation is to continue for at least three months. After that, you will feel a real sense of lightness in your body, lose weight, and have youthful, radiant skin, and you will never want to go back to eating wheat again.

Summary: Subtractive health methods will change your future

Thank you for reading this far.

What I always tell people is not "what to add" but "what to subtract."

First, just try giving up wheat for seven days, even if you think you're being fooled.

And be sure to consume high-quality Yaeyama Chlorella.

I think many people will notice within a week that "I feel something different than before!"

Experiment with it yourself to see how your body responds.

Your health is something you create with the choices you make every day.

Just listen to your body and take action.

So why not start the 7-day challenge?

Your life may change starting today.

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Further reading and my recommendations for further learning:

• Wheat Belly by William Davis
• "Everyday Bread is Killing You" by David Perlmutter (Grain Brain)
• The Plant Paradox by Steven Gundry
• Dr. Fasano's research on "Zonulin and its regulation of intestinal barrier function"
• Research Papers on Chlorella Growth Factors and Gut Health
• Research paper on traditional Japanese food and longevity

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Disclaimer:

The information in this article is for educational purposes only and is not a substitute for medical advice. Also, each individual's constitution and health condition may affect their response. Therefore, always consult a qualified medical professional with any health concerns you may have, especially if you have pre-existing conditions or are taking medications.