If you think wheat is good for you, think again. It’s not a health food, it’s making you fat, and your digestive system thinks it’s repulsive. Wheat today is not what it used to be.
According to the author of the New York Times best-selling book, Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, “modern” wheat developed a biochemical makeup that turns the human body into a metabolic mess.
A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch.
After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat”—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.
Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Over the past 50 years, wheat has been genetically altered by Big Food companies. The reason is simple: Genetically altered wheat means bigger yields and bigger profits for Big Food companies.
This genetic modification is different than laboratory GMO gene splicing. Nevertheless, the amount of 20th century agricultural genetic modification has outpaced the human digestive system’s ability to adapt.
The result is that even if you are not a celiac disease sufferer or gluten sensitive, you still could be suffering from the ill effects of wheat and other grains. Even organic whole wheat has a high glycemic index (GI), which over time may increase your glycemic load and create diabetes II.
So although whole wheat grains are considered complex carbohydrates, modern day wheat contains amylopectin A, which is a rapidly absorbed carbohydrate that spikes your blood sugar, but more. The other grains that can contribute to wheat belly include: Barley, rye, triticale (a cross between wheat and rye), bulgur, farina, kamut, seminola, durum flour, and spelt. Bummer, eh?
There are safer grain options, however. Buckwheat, which is not actually wheat, amaranth, rice, hominy, sorghum, tapioca, arrowroot, quinoa, and einkorn are okay. Uncommon einkorn is the ancient traditional wheat our ancestors enjoyed. Oats are controversial. Some argue that oats are contaminated by wheat.
The downside of wheat and some other grains
Beer belly is actually wheat or grain belly, according to Body Ecology. It is visceral fat, or fat that has accumulated around body cavity organs, such as the liver, stomach, or intestines. Subcutaneous fat is just under the skin. It is the flabby, flesh of any part of your body.
Obese folks have both visceral and subcutaneous fat issues. A beer or wheat belly most likely indicates visceral fat. In addition to the obvious potential of diabetes II from obesity, there is another ominous aspect of visceral fat.
Visceral fat acts as a gland, secreting hormones that make the immune system react. This produces more fat to store and protect pathogens from invading our organs. It’s the proverbial vicious cycle, and it also produces low level chronic inflammation that can result in various autoimmune diseases.
Cardiologist William Davis, MD, warns against the gluten free diet for losing a wheat belly. The wheat substitutes such as potato flour have high glycemic index issues also, and they can increase your GI load to cause the obesity you’re trying to avoid.
Five wheat belly indicators in addition to a bloated belly
1) High blood sugar
2) Skin problems, rashes, acne, and eczema
3) Bouts of anxiety and depression – low energy
4) Gut disorders – yeast infections
5) Early aging disorders that include dementia
Beyond this lies celiac disease, which can be determined by a blood test and/or gut biopsy.
Researchers from prestigious universities and hospitals asked the question “What happens when people restrict or eliminate wheat from their diet?” The answer is here, in this sample of startling, leading-edge findings from top doctors, nutritionists, and researchers:
- From Duke University: Belly fat was reduced by over 5 inches and weight dropped 24.5 pounds.
- From Temple University: A 75% improvement in insulin responsewas reported.
- From the Mayo Clinic: Patients lost 27.5 pounds on a wheat-free diet without counting calories.
- From Columbia University: Wheat elimination cut the frequency of obesity in half.
People are usually shocked to discover that whole wheat bread increases blood sugar to a higher level than sucrose, but it’s a fact:
- Wheat bread has a glycemic index of 72, while table sugar has a glycemic index of 59.
- This may astonish you, but it’s true. Wheat — even “healthy” whole grain wheat — has addictive qualities that push your appetite “buttons.” Wheat puts you in a vicious cycle that increases appetite and the impulse to eat more and more.
- When you eliminate wheat, an amazing thing happens: Addictive behavior ENDS. The triggers to overeat STOP.
- Hidden “synthetic” wheat in some soups and frozen dinners that might taste good, but it does your body absolutely no good.
Bottom line is humans are not designed to eat grains!