In the Tayyibat System, Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that white flour is not just nutritionally poor food, but a sticky colloidal substance that stimulates chronic inflammation in the digestive system and leads to disorders affecting the colon, stomach, and inflammation markers like CRP and ESR. If you are new here, you may benefit from learning What is the Tayyibat System? or reviewing the article Allowed and Forbidden Foods in the Tayyibat System as well as reading Dr. Diaa Al-Awadi’s Biography and finally you can Download the Tayyibat System PDF.
Quick Navigation
Why does Dr. Diaa Al-Awadi consider white flour more harmful than sugar?
Dr. Diaa Al-Awadi, may Allah have mercy on him, distinguishes between sugar and white flour. Although sugar has its harms when overconsumed, it passes through the digestive system relatively easily. White flour, however, he describes as a colloidal substance that turns into a sticky paste inside the stomach and intestines. This paste does not digest quickly, but remains stuck to the intestinal walls, attracts water, causes bloating, and creates a fertile environment for harmful bacteria. For this reason, he sees white flour as the main cause of many chronic digestive disorders that do not respond to medication.
How does white flour cause chronic inflammation?
Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that white flour, after the bran is removed, loses the fiber that helped it pass through the intestines. What remains is starch and gluten, two substances that turn into a sticky mass in the intestines that is difficult to break down. This sticky texture remaining in the intestines for long hours leads to continuous irritation of the intestinal wall, which stimulates the immune system to release inflammatory mediators. With daily repetition, this irritation becomes chronic, and CRP levels rise in the blood, which is the most common laboratory marker of chronic inflammation.
What is the relationship between white flour and CRP and ESR?
CRP and ESR are laboratory markers that measure the level of inflammation in the body. Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that their chronic elevation without an obvious cause is often linked to daily food inputs that a person consumes without realizing their harm. White flour, due to its sticky texture and its mechanical and chemical effect on the intestinal wall, is one of the strongest stimulants for the elevation of these markers. Many patients with unexplained chronic inflammation, after eliminating white flour from their diet, find that CRP and ESR return to normal levels without any medication.
How does white flour affect the colon and stomach?
The digestive system is not just a tube through which food passes, but a series of organs each with a specific function. Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that white flour begins its effect from the mouth, where it turns into a paste that sticks to teeth and causes decay. Then it reaches the stomach, increasing its burden and prolonging emptying time, leading to acid reflux and heartburn. Then it reaches the small intestine, disrupting the work of digestive enzymes. Finally, it reaches the colon, turning into a slow-moving sticky mass causing constipation or alternating diarrhea, gas, bloating, and chronic pain.
Why does Dr. Diaa Al-Awadi distinguish between white flour and properly fermented whole grains?
Not all bread is harmful in the Tayyibat System. Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that the whole grain, when ground, kneaded, and properly fermented, undergoes chemical and biological transformations that make it less harmful. Fermentation breaks down part of the gluten and starch, and yeast bacteria produce enzymes that aid digestion. White flour, on the other hand, is made from the grain after removing the bran and germ, with whitening agents and industrial baking aids added, then baked quickly without sufficient fermentation. This difference makes well-fermented bread completely different from commercial white flour products.
How is white flour linked to autoimmune disorders?
The chronic inflammation resulting from white flour does not stop at the digestive system. Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that repeated inflammation of the intestinal wall causes leaky gut syndrome, where the intestinal walls become more permeable than they should be, allowing large undigested particles to pass into the bloodstream. The immune system sees these particles as foreign bodies and attacks them, and with repetition, it may begin to attack the body’s own tissues, which is the origin of many autoimmune diseases such as rheumatoid arthritis, psoriasis, and inflammatory bowel disease.
How do you start eliminating white flour gradually?
Dr. Diaa Al-Awadi, may Allah have mercy on him, advises not to eliminate white flour suddenly for those who heavily depend on it, because the body may go through a withdrawal phase similar to addiction symptoms. The better alternative is to replace white bread with well-fermented whole grain bread, or to use other carbohydrate sources like rice, potatoes, and sweet potatoes. The goal is not just to eliminate white flour, but to replace it with real, easy-to-digest food that does not stimulate inflammation.
Conclusion
White flour is not just empty calories, but a strong stimulant of chronic inflammation in the digestive system and the entire body. Its sticky texture causes mechanical and chemical irritation to the stomach and intestinal walls, raises inflammation markers like CRP and ESR, leads to chronic digestive disorders, and may contribute to autoimmune diseases. The difference between white flour and well-fermented bread is significant, with the former prohibited in the Tayyibat System while the latter may be allowed with conditions.
Read Also
- What is the Tayyibat System?
- List of Forbidden and Allowed Foods in the Tayyibat System
- Biography of Dr. Diaa Al-Awadi
- Download the Tayyibat System PDF
This article is a simplified and organized summary of the video content, aiming to arrange the ideas and concepts mentioned in it and connect them to their context within the Tayyibat System. You can watch the video on YouTube here.
Dr. Diaa Al-Awadi distinguishes between sugar and white flour. Although sugar has its harms when overconsumed, it passes through the digestive system relatively easily. White flour, however, is a colloidal substance that turns into a sticky paste inside the stomach and intestines, remaining stuck to the intestinal walls, causing bloating, and creating a fertile environment for harmful bacteria. For this reason, he sees white flour as the main cause of many chronic digestive disorders.
White flour, after the bran is removed, loses the fiber that helped it pass through the intestines. What remains is starch and gluten, which turn into a sticky mass in the intestines that is difficult to break down. This sticky texture remaining in the intestines for long hours leads to continuous irritation of the intestinal wall, stimulating the immune system to release inflammatory mediators. With daily repetition, this irritation becomes chronic.
CRP and ESR are laboratory markers that measure inflammation levels in the body. Their chronic elevation without an obvious cause is often linked to daily food inputs like white flour. Due to its sticky texture and its mechanical and chemical effect on the intestinal wall, white flour is one of the strongest stimulants for the elevation of these markers. Many patients, after eliminating white flour, find that CRP and ESR return to normal levels.
White flour begins its effect from the mouth, turning into a paste that sticks to teeth. It then reaches the stomach, increasing its burden and prolonging emptying time, causing acid reflux. Then it reaches the small intestine, disrupting digestive enzymes. Finally, it reaches the colon, turning into a slow-moving sticky mass causing constipation or alternating diarrhea, gas, and bloating.
Not all bread is harmful. The whole grain, when ground, kneaded, and properly fermented, undergoes chemical and biological transformations that make it less harmful. Fermentation breaks down part of the gluten and starch, and yeast bacteria produce enzymes that aid digestion. White flour is made from the grain after removing the bran and germ, then baked quickly without sufficient fermentation.
Chronic inflammation from white flour causes leaky gut syndrome, where the intestinal walls become more permeable, allowing large undigested particles to pass into the bloodstream. The immune system attacks these particles as foreign bodies, and with repetition, it may begin to attack the body’s own tissues, which is the origin of many autoimmune diseases.
White bread is made from white flour without bran or germ, baked quickly without sufficient fermentation, reaching the intestines as a sticky paste that stimulates inflammation. Well-fermented whole grain bread undergoes a fermentation process that breaks down part of the gluten and starch, making it less sticky and easier to digest, and therefore less stimulating to inflammation.
It is best not to eliminate white flour suddenly for those who heavily depend on it, as the body may go through a withdrawal phase. The better alternative is to replace white bread with well-fermented whole grain bread, or to use other carbohydrate sources like rice, potatoes, and sweet potatoes. The goal is not just to eliminate white flour, but to replace it with real, easy-to-digest food that does not stimulate inflammation.
