(Health Secrets Newsletter) Cardiologist William Davis MD, author of the best selling book Wheat Belly, says lose the wheat, and the weight and chronic diseases you are fighting will disappear too. Dr. Davis goes against the grain by saying that modern day wheat is the “perfect chronic poison” because it is radically different from the wheat our parents and grandparents ate.
The wheat in the bread and other products on our tables has been genetically changed, not with the techniques of genetic modification being used today, but with techniques even more primitive. This was done during the 1960’s and 70’s, when genetic research was just getting started, before the techniques of gene splicing were developed. Davis describes these old techniques in an interview with CBS This Morning as being “crude, imprecise, unpredictable and far worse than modern genetic modification“. And what these old techniques produced is wheat that assaults the human body.
What’s wrong with this wheat? You may think this is just another gluten story, but Dr. Davis cites gliadin as the culprit in weight gain and disease. Gliadin is a glycoprotein that appeared in wheat after its most recent genetic workover. Its appearance signaled the fact that the wheat of today is no longer a natural substance. Antigliadin antibodies are produced by the body in response to gliadin. Antibodies, also known as immunoglobulins, are gamma globulin proteins found in blood or other body fluids of all vertebrates that are used by the immune system to identify and neutralize foreign objects such as bacteria and viruses.
While many people have gluten sensitivities and celiac disease, this is not what Dr. Davis is addressing. These people already know they must not consume modern day wheat. He is addressing everyone else who is blissfully consuming wheat and wheat products that may or may not contain gluten. He stresses that everyone is susceptible to the gliadin protein, which he describes as an opiate because it binds into the opiate receptors in the brain and stimulates appetite to the tune of 440 extra calories a day, 365 days a year. This extra calorie intake over the levels taken in by our ancestors goes a long way in explaining the obesity we have seen in people since the 1960’s.
In Dr. Davis’ work, he has seen hundreds of thousands of people drop 39, 80, 150 pounds by simply abandoning all wheat. But although the appetite stimulation effects from today’s wheat may be the most predominant, there are many other effects on health that occur when wheat consumption stops. He is seeing diabetics losing their diabetes, and people with arthritis having dramatic relief. People are losing their leg swelling, acid reflux, irritable bowel syndrome, depression and much more.
Why do farmers continue to grow the new wheat? In 2010, the world production of wheat was 651 million tons, making it the third most produced cereal grain after corn and rice. The altered wheat of today makes such yields possible and puts huge sums of money into the hands of agribusinesses. It is not economically feasible to return to the wheat of our parents and grandparents.
But you can avoid eating wheat and products containing it. This is one of the primary secrets of the people who are thin — they have instinctively avoided wheat like the plague. Foods like bread, pasta, bagels, pretzels and cookies are processed foods. When food is processed it loses much of its integrity and turns into something that may harm rather than help. Eliminating all types of processed foods and substituting them with whole foods should be your goal. But some processed foods are easier on the body than others, and wheat is probably the worst.
Does this mean you have to give up all the goodies that are made with wheat? Many of the comfort foods we love can be made with flour from the ancient grains that have not been tampered with or genetically altered. These grains include buckwheat, quinoa and amaranth. Buckwheat flour works in waffles, pancakes, breads and many other favorites. Quinoa is a versatile and easy substitute for pasta. Use it to make quinoa salad or quinoa and melted cheese. Kids love quinoa’s mild nutty flavor.
It is not necessary to have grain in your diet at all, and many health authorities advocate eliminating all grains from the diet. They point out that:
*Any nutrient you can get from grain can be gotten in better quality from other sources
*Grains are associated with leaky gut syndrome and tax the immune system
*Grains promote inflammation and are hard on the joints
*Grains are relative newcomers to our diet, and we have not had sufficient time to evolve into people who can fully tolerate them.
*Poorly prepared grains can bind minerals and prevent their absorption.
*Grains have a high carbohydrate content that breaks down into sugar in the body.
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