Wheat Belly--A Book That is Going to Revolutionize Our Thinking About Wheat

Get ready for the fall out.

Humans aren’t the only species adversely effected by grains & wheat in particular. Cattle are meant to eat grass & their entire lipid profile changes from a grain-based diet. Companion animals have had their health seriously comprised by cheap pet food, which is mostly corn, wheat & filler. Cats & dogs now have the same diseases as humans that were rare in animals years ago—obesity, diabetes, tooth decay, cancer.

Below from SPLENDID LOW-CARBING BY JENNIFER ELOFF http://low-carb-news.blogspot.com/

Wheat Belly - A Book That is Going to Revolutionize Our Thinking About Wheat

Posted: 08 Sep 2011 06:33 PM PDT

It is a book that is taking America by Storm and soon no doubt the rest of the world will get wind of it. Certainly the Grain Foods Foundation feels threatened and up in arms - ready to do battle to discredit Dr. William Davis, the author and a preventive cardiologist and owner of two blogs, one of them being the Heart Scan Blog and the other Wheat Belly.

Here is an interesting podcast interview with Jimmy Moore.

Dr. Davis says, "Wheat products are different. In addition to the 90- to 120-minute cycle of sugar and insulin, there’s the gliadin effect. Gliadin is the protein unique to wheat that stimulates appetite. Gliadin induces a subtle euphoria that triggers a need for more, no different than an opiate like morphine, heroine, or oxycontin."

My interjection here: My husband is losing weight hand over fist and his blood pressure has come down substantially. He uses half the meds. He still needs to get off his beloved beer and things would probably be even better; he has a couple of beers maybe once or twice a week. There is gluten-free beer but I think it is expensive - still, he should make the switch.

Some people maintain that autoimmune diseases can be caused by gluten. Maybe that is so but in my case it was definitely a mycoplasma infection that set in when my own immune system defenses were down during a prolonged few years of grieving over the loss of my old family. If it were not so, I would not get better on a small daily dose of antibiotic. I am substantially better and only take a tiny amount of thyroid hormone each day; any more and I become seriously hyper and overstimulated. Here is the article for the skeptics.


Rather than focusing on “refined grains” widely maligned in the nutrition community, Dr. Davis is highly critical of whole wheat products.

Excerpts from promotional material issued in connection with the book follow:
“Think America’s obesity epidemic is the result of too much fat and sugar and too little exercise? What if the real culprit were the ‘healthy whole grain’ products aggressively marketed to us by food companies and endorsed as “heart healthy” by government agencies? In his explosive new book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health (Rodale Books, September 2011; ISBN: 978-1-60961-155-2; $25.99 Hardcover; 304 pages) renowned cardiologist Dr. William Davis makes the case that wheat, the world’s most popular grain, is also the world’s most destructive and dangerous dietary ingredient.

“In Wheat Belly Dr. Davis exposes the shocking truth about modern-day wheat and its effects on brain and body —exaggerated blood sugar surges (two slices of whole wheat bread — yes, whole wheat bread — have a greater impact on your blood sugar than a candy bar), bone cartilage damage, acne and rashes, heart disease, diabetes, and even neurological disorders (including delusions of schizophrenia). Informed by decades of clinical research and backed by case studies of men and woman who have experienced life-changing transformations in their health after waving goodbye to wheat (Dr. Davis has put over 2,000 of his at-risk patients on a wheat free regimen and seen extraordinary results), ‘Wheat Belly’ is an illuminating look at a familiar food as well as an affirmative life plan for regaining health and losing unwanted pounds.

“The notion that a foodstuff so fundamentally ingrained in the human experience can be bad for us is unsettling. But this is not the same grain our forbearers [sic] ground into their daily bread. Wheat has changed dramatically in the past 50 years under the influence of agricultural scientists who have genetically altered it beyond recognition with little or no questioning of whether these agricultural “evolutions” are compatible with human health. In “Wheat Belly,” Dr. Davis reveals modern wheat’s connection to everything from weight gain, diabetes, and heart disease, to neurological disorders like dementia.

“Dr. Davis examines the fact that despite all our best efforts (eating ‘better,’ exercising more), we’re heavier than ever. Once upon a time someone weighing over 250 pounds was a rarity, today it’s a common sight. Wheat bellies — the result of years and years of consuming foods that trigger insulin (the hormone of fat storage) — are everywhere. Ironically, the national trend to reduce fat and cholesterol by eating ‘more healthy whole grains’ is what has made us fatter and sicker, all the while making the food industry richer and richer. Wheat has become the national icon of health thanks to the actions of Big Food and government agencies such as the U.S.D.A. and other ‘official’ opinion-makers like the American Heart Association, the American Diabetic Association, and the American Dietetic Association. Under their directive, most Americans now consume foods made with wheat flour at every single meal and snack — to dangerous results.

“‘Wheat Belly’ is a truly groundbreaking and eye-opening book that is sure to have people talking.”

Tags: diet, food

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May I throw another argument into the mix? Before I was dx I used to bake my own sourdough bread and belonged to a group of very professional sourdough bakers on the net, mainly in my case for the recipes. The sourdough people contend that what the big bakers do to achieve a fast rise in dough is bad for health generally and that a return to the slow rise in dough, which was more common before the big bakeries started supplying bread to the shops, would benefit health generally. I have seen sourdough on sale which contains yeast, ascorbic acid (vit C) and other raising agents. This is not, of course, sourdough. this bread contains nothing more than flour and water and a pinch of salt. The very slow rise in dough makes even white bread low GI.
It just strikes me as interesting that it is around the 1970s that most traditional bakeries closed and big bakery bread took over supplying our daily wheat fix.
Interesting. Naturally fermented foods are far superior in taste & nutrition. I used to pickle vegetables & shake my head when I read what's on labels. Pickling also uses water & salt (& herbs). I remember Wonder Bread & Pepperidge Farms way before the 70's.
My daughter would LOVE this book. She just switched to a gluten free diet. She wasn't diagnosed with celiac, she was just suspicious about it, and tried it. It seemed to work, she lost weight and feels better, and now she bakes gluten free products for friends with similar issues. She wants me to go gluten free. I tried it about 15 years ago for several months and it didn't seem to make any difference, even though I have a lot of allergies, and Multiple Chemical Sensitivities, and anaphalasis.

I do use alternative grains in our home made bread, but its mainly wheat (stone ground, organic, whole grain).
...so, the book doesn't appear likely to revolutionize anyone's thinking because we are all set in our ways?
The best book that I have ever read about Celiac is "Celiac Disease, A Hidden Epidemic", by Peter H. R. Green, M. D, Director of the Celiac Disease Center at Columbia Univ., and Rory Jones. I encourage anyone dealing with the disease or eating gluten free to read it.

My guess is that Celiac does so much damage to the gut that one becomes intolerant to other foods that are naturally difficult to digest. I not only have Celiac, but am intolerant of corn, soy and some tree nuts. The protein of corn and soy seem to be the real culprits, so that I can tolerate small amounts of corn starch and soy lecithin. Very much cornstarch and I become spacey, so I avoid it.

I think that gluten free foods started off more expensive than they are now, but as the market increases good old competition is making them more affordable. However since potato and rice flours are so prevalent in gluten free foods, bought gluten free baked foods are likely to be very high in carbs. I bake my own using alternative flours, such as almond, teff, sorghum, buckwheat, coconut -- and eat small amounts. I wind up eating more moderate than low carb, but believe me, I have to watch every bite of food that I eat. Labels are helpful in that respect. Actually labeling foods as gluten free is helpful if you're shopping and have to read the label on every doggone thing that you pick up to buy.

Thanks, Gerri, for this discussion. It's been useful and informative.

Here's another sympathetic review of Wheat Belly that goes into more detail about some of the issues discussed in this thread like celiac and the genetics of modern wheat. And from the same website an interview with Dr. Davis

Well, yes, that review is from a website that sells "Wheat is Murder" t-shirts, so it's not really surprising they gave it a positive review. Wheat is murder - really??
Years back it was a heck of a chore to separate the wheat from the chaff, maybe not murder but certainly work. Luckily for us wheat eaters nowadays, it is not necessary at all, the wheat is bred so the chaff is easily removed.

So now we define the job to separate the wheat from the chaff is to choose what is of high quality over what is of lower quality. I think this new book is in the chaff part of this idea.
I am a gal of 71, a PWD since 1983 ..and eat my wheat items . ...actually I have to watch my weight , since it is going down ever soooo slowly ...too much exercise ??
As I said before : we are all different !!
My choice of the word sympathetic was meant to convey that the web site had a definite point of view(Paleo?). Perhaps I should have been more explicit in my choice of words. That t-shirt would certainly be a hit at a social gathering of paleo folks, but would probably evoke some hostility in rural Kansas.

As far as I remember no one participating in this discussion, including me, has read the book, so I thought more detailed explanation of the ideas in the book would be useful, especially the genetics of modern wheat and the discussion of celiac.

In the interview Dr. Davis explains how he stumbled upon the fact that elimination of wheat helped many of his patients and then upon researching the scientific literature found corroborating evidence. The book contains 16 pages of footnotes citing these studies.

I found it interesting that when blood samples of solders collected 50 years ago are compared to those collected today the antibodies for celiac are 5 times more prevalent. Since one result of hybridization was the creation of proteins present in neither parent strain and therefor possibly new to the human diet, a possible explanation for the rise in celiac can be inferred. Dr. Davis' position, stated in the interview, is that this is not proof of cause and effect, but that it would seem to warrant further research. Seems reasonable to me.
I wish they had ripped off the Smiths more, if they had just copied the album cover, I'd buy one!!

Couldn't find it -- just got a main page with other articles. Would it be possible to find a link that goes specifically to that article?

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