I recently read Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by Dr. William Davis. And it blew my socks off! This book has radically changed my ideas about the foods I eat, and I challenge you to read it and not be changed by it as well.
Dr. Davis is a medical doctor based in Wisconsin who practices preventive cardiology. His book, which came out in 2011, rapidly shot to the top of Amazon’s Best sellers in Health, Fitness and Dieting, and it has been in the Top 100 on Amazon since it came out. It has also been the #1 bestseller on the New York Times Hardcover Advice Book List for 25 weeks. You might be wondering why.
Dr. Davis stumbled across a startling discovery, as he began to notice a trend among his patients – that the wheat they were eating in processed foods was destroying their health, causing them to overeat, gain weight, and be unable to lose it. Not only that, he found it was the cause for many frustrating health issues that the doctors could only speculate about, when patients came complaining about indefinable aches and pains. And it is turning out to be the root cause of many hidden health issues as well.
The health profession is about to be turned on it’s ear by this information. By advising his patients not to eat any wheat, and to eventually eliminate all whole grains from their diet, Dr. Davis found that over 2000 of them, began to lose their stubborn belly fat, – many of them up to 10 pounds in the first 10 days after giving up wheat. And later they were able to recover from major diseases like diabetes, heart disease, hypertension and cancer.
Are You Eating Your Healthy Whole Grains?
A huge nutritional error of staggering proportions, has been made by the “official” health agencies in our country. It’s all about the role that wheat plays in our diet, and the conventional notion that eating whole grains is healthy.
“Eat healthy whole grains” – the phrase that we see everywhere in the media, is a fallacy. It turns out that whole grains are not very healthy at all. Originally, 30 years ago, this reassuring message was designed to motivate us to eat more wheat as opposed to the so-called less nourishing enriched white flour. It was considered to be the lesser of the two evils, so to speak. But now, we are finding that whole grains have proliferated to such an extent in the food supply, that they have become the source of the biggest health issues plaguing modern society.
And the toll that wheat consumption in particular, is taking on the population, is becoming visibly clear in the obesity epidemic we are now witnessing on the streets of not only North America, but other countries as well.
Did You Know?
Quick Facts About Modern Wheat
- Two slices of whole wheat bread will raise your blood sugar higher than 6 tsp of white sugar.
- Wheat germ is indigestible by the human intestinal tract. It unlocks the normal barriers to the blood stream in the digestive tract, and creates inflammation in the body. Inflammation is associated with every disease process we know of. So we need to remove or reduce it in every way possible.
- If you look at wheat under a microscope, you are likely to see traces of rat feces. Why? The modern dwarf strain of wheat is barely a foot or two tall. Therefore, the seeds grow closer to the ground and collect bacteria and dirt as they grow. They are impossible to clean. They are gathered from the fields by harvesting combines that thresh the grain in the fields, so it is already separated and processed before it is stored in grain silos. These silos are a haven for mice and rats, which are controlled with pesticides that are sprayed into the silos. This is the wheat that we are eating.
- 70% of people who suffer from wheat sensitivity have no symptoms.
- Four out of 5 people who are intolerant to wheat don’t know it, because they are not listening to their bodies.
- The destructive immune response caused by gluten sensitivity affects your brain, and can cause seizures, dementia and even brain damage.
- Athletes are going gluten-free. This frees up the energy that would have been caught up in immune reactions to wheat. It allows for more endurance, no breathing problems, faster recovery of energy, and more mental clarity.
- Other benefits of giving up wheat include: improved mood, enhanced ability to focus, and deeper sleep within days to weeks of going off wheat.
What About Gluten-Free Foods or Substitutes for Wheat?
A popular misconception is that gluten-free foods are good for you. Most manufacturers of gluten-free foods make them with no wheat or gluten. But, instead they substitute rice starch, tapioca starch, potato starch, and cornstarch, all of which raise blood sugar even higher than wheat.
Oats, rye and barley are often considered alternatives. The problem is that these are only tolerable if your sensitivity is to wheat only, because these are glutenous foods.
Many people, after years of eating wheat in processed foods, approach becoming diabetic, have hidden heart disease, with plaque lining their arteries, and usually the first sign that something is wrong is a heart attack, and/or their doctor telling them that they are a candidate for a coronary bypass. But the good news is that you can reverse diabetes and heart disease, clear the plaque from your arteries, lower your blood pressure, and lose the belly fat, by eliminating wheat or all grains from your diet.
Yes, you heard it right – all grains. Grains are not good for the human digestive tract. Millet, quinoa, teff, ammarinth may not be as destructive as wheat, but they are carbohydrate challenges. They don’t have destructive lectins, amylaces, amylopectin-A, or the appetite stimulating gliadin protein, but they do raise blood sugar, and they can raise it a lot.
Of course, not everyone reacts the same way. Individual sensitivities vary. So how do you know if you are sensitive to wheat? You can always test yourself by going off wheat and if necessary all grains, and see how it affects your health, how you feel, how your weight changes, your blood pressure, your chronic tiredness, and so on.
What’s the difference between a food sensitivity and a food allergy? See Suzanne Somers’ interview with Dr. Michael Smith.
Could you explain the difference between Gluten Sensitivity, Gluten Intolerance and Gluten Allergy, if someone asked you?
If you’d like a little more information, just to clarify it all in your mind, take a look at this video: Gluten Sensitivity Vs. Celiac Disease Vs. Gluten Intolerance. Dr. Peter Osborne is both a doctor of chiropractic as well as a Board Certified doctor of clinical nutrition, who practices in Texas. Dr. Osborne takes his time, and uses clear diagrams to explain the chemical reactions that can occur in your body. Knowledge is power.
What’s Wrong With Glutenous Grains?
Think of gluten as being similar to eating glue. What do you think that would look like in your digestive tract?
1)When you eat wheat, pasta, bread, it forms a gluelike substance that lines the walls of your intestinal tract. What that does is inhibit the absorption of nutrients through the walls of your intestines. So you cannot get the value of the foods you eat. And you continue to feel hungry. And that makes you want to eat more food, because you don’t feel satisfied. And the body stores the extra calories in fat. That’s why we see so many overweight people on the streets today.
2) Grains also irritate the epithelial cells which form the membrane on the surface of your intestine. The intestine doesn’t digest the grains, they just cling to the sides of your intestine. But you’d think the body would just excrete the products it can’t digest. That’s not how the body is programmed.
What does it do with them? It stores them along the walls of your intestines, contributing to the “wheat belly” that we see so many people carrying around with them.
How Leaky Gut Develops
If you continue to bombard the body with these indigestibles, it causes the pores or openings along the lining of your intestines to become inflamed. This weakens the epithelial cells, which begin to open wider allowing the big undigested food particles to pass through. In fact, a lot of things that would normally not get through, begin to gain access to the bloodstream, travelling around the body through the blood stream, until they find a vulnerable place to settle. You now have a condition called “Leaky Gut Syndrome“.
Leaky Gut opens the door to a variety of auto-immune reactions. It can affect you in the form of indefinable aches, pains, chronic fatigue, skin conditions, breathing issues, as well as a lack of well-being all the time. And doctors can’t pinpoint what is wrong with you. Does this sound familiar? Do you know someone who is on that path?
This is the picture we have today with the overuse of an indigestible form of hybridized, dwarf wheat, that was released into our food supply without any animal or human safety testing ever being conducted on it.