(Health Secrets) Over the past couple of years since the publication of Dr. William Davis’ book Wheat Belly, gluten and its side kick gliadin, both found in wheat, have been controversial topics. But now the case against gluten seems to be air tight. A recent study by a Brazilian team, published in the Journal of Nutritional Biochemistry has put an exclamation point on the wheat belly controversy!
Amid that controversy, there has been a dearth of scientific data confirming the mechanics of how gluten works, and whether it actually affects obesity. So the Brazilian study was designed to investigate differences in specific biochemical and genetic markers between rats that were fed gluten, and rats fed a gluten-free diet.
The research team chose biological markers that could indicate the onset of obesity and metabolic syndrome, precursors to diabetes and cardiac issues.
Both groups of rats were fed high fat diets. But while one group ate gluten-free, the other was fed a 4.5 percent gluten diet. Even without tracing their predetermined markers, it was obvious to the researchers that the gluten free mice exhibited weight loss without any trace of lipid (fat) excretion.
What this study means
Sayer Ji of GreenmedInfo.com has proposed this analysis: “… the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins … disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression … to alter mammalian metabolism in the direction of weight gain.”
This study report, according to Sayer Ji proves that the major factor of obesity is gluten, not calories. Considering that both groups of mice were fed high fat diets, and the gluten free mice lost weight without excreting lipids, also implies that fat free diets for losing weight are bogus. This has been long been suspected by other many who’ve abandoned matrix thinking.
Sayer Ji recommends that those who are overweight, pre-diabetic, experiencing metabolic syndrome, or suffering from irritable bowel syndrome, try avoiding gluten grains, especially wheat, to determine from experience if gluten is the underlying cause.
There is also evidence that gluten can be a factor in gut and psychology syndrome (GAPS) and even autism. See source below.
How the staff of life became the seed of disease
Wheat is not the same today as it was in our ancestors’ time. While it hasn’t been genetically modified as we think of genetic modification today, it has been agriculturally hybridized over some decades to resist fungus, grow more quickly, and be more pliable for industrial bread baking. The wheat of 50 or 60 years ago contained only five percent gluten. Today it contains 50 percent gluten.
Agricultural resources used the hybrid process for wheat to accommodate the baking industry’s mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat’s gluten. And the processed food industry’s concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to negative health consequences.
Slightly different high speed methods of baking evolved over time. By artificially bleaching flour and adding “improvers” which are often toxic additives, and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few, short hours. The end product is cheap, unhealthy foods for many, with massive profits for a few.
On the other hand, some local bakeries and stores that cater to the health conscious, like Whole Foods, may provide bread with integrity, such as sprouted grain and real sourdough breads, which even some Celiac sufferers manage to consume without adverse reactions.
If you wish to cut out wheat products completely, beware of gluten-free products. Most contain high glycemic substitutes and GMOs.
Photo by david_shankbone