I recently read a shocking book by Dr. William Davis called Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health.
Dr. Davis (a well-known cardiologist) gives wheat the biggest smackdown I’ve ever seen … and backs it up with hard science.
He also provides a well-backed critique of “whole grains” that masquerade as health products …
“There’s a germ of truth in this whole grain disaster … Whole grains are indeed healthier than white flour products — just as filtered cigarettes are healthier than unfiltered cigarettes. So should you smoke more Salems in place of your Marlboros? I don’t think so!”
And then there’s the scary fact that modern wheat contains 42 chromosomes — a stunning 28 more than ancient wheat did — and leads to multiple health issues.
Quite frankly, this is very scary.
Ancient wheat wasn’t exactly good for you, but modern wheat is far more troublesome.
The primary reason that wheat makes us fat is due to its high insulin response.
Did you know that whole-wheat bread has a higher glycemic index than table sugar? So when you eat that sandwich, those crackers, or that tortilla …
You’re fighting a hormone battle that you simply can’t win.
That’s because wheat carbohydrates (amylopectin A) cause a larger spike in blood sugar than almost any other food (except some “gluten free” starches, which we’ll get to in a moment).
Higher than candy bars, ice cream, or (as I already mentioned) pure table sugar.
Amylopectin, a super-carb contained in wheat, produces an insulin response so strong that it causes fat to form specifically in your visceral organs.
Meaning that your liver, kidneys, pancreas, intestines and belly become engorged with fat … creating a health disaster.
Dr. Davis calls this a “unique, 24-hour-a-day, 7-day-a-week metabolic factory.”
The result is inflammation and abnormal cytokines (chemical messengers that cause leptin resistance and arthritis). Which then causes a reduction in adiponectin (your fat-burning hormone).
And that’s what causes uncontrollable weight gain (among other issues).
I’m not going to get into too much detail about it here, but there are a lot more problems associated with wheat.
So what can you do to avoid these problems?
You guessed it …
However, Dr. Davis is clear that you should not replace it with other high-glycemic foods, such as cornstarch, rice starch, potato starch and tapioca starch.
And if you read the ingredients list for most gluten-free packaged foods, these are the things you’ll find.
So the trick is to read labels carefully — and stick with fresh vegetables, lean meats, healthy fats, fruits (preferably berries) and cheeses.
I know this seems difficult, but one effect of eliminating or dramatically reducing your wheat consumption is that your cravings will die down …
Try going on a 7-day “fast” from wheat and other gluten-producing grains, and do NOT replace it with other high-carb foods — sugar or corn syrup and the starches mentioned above. You may find that you never want to go back again.
In fact, could you let us know the following by clicking here
1. If you’ve already been successful in giving up wheat, let us know what made it easier for you and what benefits you enjoyed. This will help inspire others. And …
2. If you have any questions, or if you’re struggling with certain wheat foods (pizza is a tough one, especially here in NYC!) … mention that, and maybe we’ll have an alternative or suggestion you’ll find helpful.
Fair enough? Great!
Lastly, I definitely recommend going to the bookstore — or hopping on Amazon.com — and getting Dr. Davis’ book. It’s informative and very motivating!
Steven Sisskind, M.D.