Heart Doctor: Lose the Wheat, Gain Your Health (Aug 22, 2012)
The following article contains a video that explains the harmful effects of modern day wheat products in causing overweight and diabetes. It shows that these wheat products are highly addictive and compares them to addiction to opium.
My daily diet is heavily dependent on wheat products and the consequences of it is that I am highly overweight.
I am going to try to change this pattern of eating and see if the results are weight loss. I will keep you informed in the future.
Heart Doctor: Lose the Wheat, Gain Your Health
Friday, August 10, 2012 7:48 AM
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Give up wheat and gain good health.
That’s the message from Dr. William Davis, a Wisconsin cardiologist and author of the best-seller, “Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health.” He tells Newsmax Health that if we banish wheat from our diet, we’ll also lose weight, lower our blood sugar, relieve intestinal problems, reduce dangerous inflammation, gain energy, and just plain feel better.
Why? Davis maintains that today’s wheat products are made from genetically modified plants that contain harmful compounds that contribute to weight gain and other serious health woes. One of those substances is gliadin protein, which acts as an appetite stimulant. When it was introduced in the mid-1980s, calorie consumption skyrocketed by an average of 440 calories per day, per person, he says.
“This gliadin acts as an opiate, but this opiate … does not cause pain relief; it only causes addiction and stimulation of appetite,” he says.
“This is one of the reasons why wheat, and not fat, gluttony, or a sedentary lifestyle, is to blame for soaring rates of obesity and diabetes, he says.
Amylopectin A is another culprit. This complex carbohydrate is unique to wheat, more easily digestible than amylopectin B and C found in rice and beans, and can send blood sugar sky high, higher than sugar and candy can, he explains.
“So two slices of whole wheat bread that people often regard as healthy raise blood sugar higher than six teaspoons of table sugar,” he says. “Is it any wonder we have a world full of diabetes?”
Wheat germ agglutinin, another wheat protein, causes intestinal destruction when given to rats in a purified form. Humans eat much smaller amounts of the non-purified substance but that also hurts intestinal health, contributing to acid reflux, irritable bowel syndrome, and the worsening of ulcerative colitis and Crohn’s disease, he says.
Davis was compelled to write his book after realizing that 80 percent of his patients suffered from heart disease, diabetes, or a pre-diabetes — and whole wheat bread was a big part of their diets. He wondered what would happen if they stopped eating it.
“The benefits are much larger than you ever anticipate,” he says.
It’s common for many people to drop 18 to 20 pounds during their first wheat-free month, he says. Blood sugar and appetite drop, and waistlines decrease by two to three inches during the first four to six weeks.
“Because if you lose this gliadin opiate, your appetite shrinks,” he explains. “You don’t have to eat breakfast at 7, have a snack at 9, snack at 11, lunch at 12, snack at 2, hungry after dinner. All that goes away.”
What’s more, joint pain gets better and acid reflux and other intestinal symptoms improve. Most organ systems benefit from going wheat free, he says.
Considering the many food products that contain wheat, opting for a simplified diet is key to going wheat free.
“We become wheat free very simply by eating real, single-ingredient foods. We eat meats and fish and chicken and cheese and vegetables,” he says. “We return to real foods least distorted by the shenanigans of agribusiness.”
Davis is quick to dismiss the idea that the popularity of his book and the idea of going wheat free may be nothing more than a fad. The interest stems from a growing desire of consumers to have more control over what they eat, he maintains.
“This is really a response to what has been going on in genetics research and agribusiness,” he says. “…I think if anything this not a fad; it’s going to be part of a broad movement to take back control over our health and diets, and to insist that we understand what is being done to our food.”