William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
Gliadin is a protein found within wheat gluten. It is, from a cold scientific viewpoint, a fascinating issue, a protean protein capable of incredibly varied biologic effects in humans. Among the things we know about gliadin:
–Gliadin is the most abundant protein in wheat, contained within gluten polymers.
–Gliadin of 2012 is different from the gliadin of, say, 1960, by several amino acids, part of the genetic transformation of wheat introduced to increase yield-per-acre.
–Gliadin is degraded to a collection of polypeptides called exorphins in the gastrointestinal tract. Exorphins cross the blood-brain barrier and bind to opiate-receptors to induce appetite, as well as behavioral changes, such as behavioral outbursts and inattention in children with ADHD and autism, hearing voices and social detachment in schizophrenics, and the mania of bipolar illness.
–People who consume gliadin consume 400 calories more per day; people who remove gliadin reduce calorie intake by 400 calories per day.
Incidentally, antibodies to gliadin are capable of binding to nervous system tissue and may contribute to immune-mediate neurological impairment, such as cerebellar ataxia and gluten encephalopathy. Gliadin, particular the omega fraction, is also responsible for allergic responses, including Bakers’ asthma and the odd wheat-dependent, exercise-induced analyphylaxis (WDEIA).)
The high-yield, semi-dwarf strains of wheat, invented in the 1960s and 1970s, was introduced to North American farmers in the late 1970s, who adopted it over the next decade. By 1985, virtually all wheat farmers were growing this high-yield strain. (Can you blame them? Per-acre yield increased about 10-fold, provided sufficient nitrate fertilizer was applied.)
What was the effect of the new wheat with its new gliadin protein? Take a look at the CDC’s chart of calorie intake in U.S. women:
It would be an oversimplification to attribute the rise in calories strictly to the new gliadin, as high-fructose corn syrup from soft drinks also contributed, especially in young males.
But the pattern is quite intriguing. Introduce the new gliadin with potential for stimulate appetite 400 calories per day, followed by gradual weight gain, followed later, after a lag of a few years to allow 30,40, 50 or more pounds of weight gain, by diabetes.
Of course, the “official” response is that the increased calorie consumption, overweight/obesity, and diabetes are your fault because you are a glutton and you’re lazy, eating chips, cookies, and other junk snacks along with sweetened soft drinks while you watch The Biggest Loser.
But, you know, I look around at the people I come across and I know hardly anybody over age 20 who fits this bill.
Is it possible that wheat consumption is a contributing factor in Psoriasis patients? If so, is there any evidence that elimination of wheat in the diet will aid elimination or reduction of Psoriasis symptoms.
Yes, there is actually plenty of both formal and anecdotal evidence that wheat elimination can improve psoriasis.
This is not to say that all psoriasis is cured. But what other “treatments” are free, without side-effects, and come with a whole range of other health benefits? It is certainly worth a try.
I am a living proof that eliminating gluten has a huge impact on psoriasis. 3 months of gluten-free diet and I have no visible psoriasis on my skin.
What is the best way to eliminate wheat? It seems to be in everything… I’m also concerned about all the GM products out there. It is my understanding that we is not GM but it has been mofied and that is reason for the concern. Is organic wheat okay or has the damage been done?
Thanks in advance for your reply…
Susan
Should have edited prior to sending the first time; here is the edited version……What is the best way to eliminate wheat? It seems to be in everything… I’m also concerned about all the GM products out there. It is my understanding that wheat is not GM but it has been modfied and that is reason for the concern. Is organic wheat okay or has the damage been done?
Organic wheat is no better, just the usual genetically manipulated stuff without herbicides.
That’s right: Modern wheat is NOT “genetically modified.” It is repetitively hybridized, crossbred with other grasses, and intentionally mutated using the techniques of mutagenesis–in many instances, methods that are WORSE than genetic modification.
Further to Susan’s question I would indeed like to establish what grains have not been manipulated to increase the glaintin, we only eat organic and are sticking with spelt in the meantime. Where glaintin occurs naturally and without manipulation does it cause problems? What grains are best used for museli and is it even worthwhile in your opinion to eat organic? Looking forward to your reply and thank you for your book and insights!
H
Remember: While the gliadin protein of wheat is the BIGGEST problem of all, it does not mean that anything without gliadin is good for you.
Jelly beans have no gliadin but they are not good for you. Don’t fall for the flawed logic of nutrition: If you replace something bad with something less bad, and there is an apparent health benefit, we cannot conclude that a lot of the less bad thing must be good.
Further to Susan’s question I would indeed like to establish what grains have not been manipulated to increase the glaintin, we only eat organic and are sticking with spelt in the meantime. Where glaintin occurs naturally and without manipulation does it cause problems? What grains are best used for museli and is it even worthwhile in your opinion to eat organic? Looking forward to your reply and thank you for your book and insights!
I am a vegan and consume a fair amount of seitan, which is essentially vital wheat gluten. Does gliadin reside there as well?
Yes, in large quantities!
Can wheat cause auto immune symptoms or disorders.
Yes, they absolutely can.
In fact, the gliadin protein of wheat, through its peculiar intestinal “leak” effect, underlies many, if not most, autoimmune conditions.
Thank you for sharing your insight,,
What is the best way to be tested for gluten/gliadin intolerance, and are the tests available in Australia? I’ve only recently begun to study into this condition, I’ve read it may be linked to infertility, with around 30% of the western population having fertility issues now, if it was the cause of a woman’s infertility might that be corrected as the body heals and repairs itself? Also would the effects on the brain be repaired?
Thanks again for your invaluable experience and help to us all..
Jo
Well, in my view the best solution is to never, ever eat anything wheat ever again, regardless of test results.
But if testing is desired, there are several conventional blood tests: gliadin, transglutaminase, and endomysial antibodies. In my view, gliadin should be run with the transglutaminase.
And, yes, the brain effects are at least partially reversible, thought they do so very, very slowly.
I buy sprouted grains and flours, including wheat, from a privately owned company. I have cut back on wheat considerably however still enjoy my sprouted flours and grains several times a week. How do you feel about sprouted organic wheat and grains? And what do you feel is a good exchange for them? Thanks.