Just think of the enormity of the impact of wheat consumption on the human condition.
Consumption of modern high-yield semi-dwarf wheat leads to:
—Weight gain–especially visceral fat in the abdomen, i.e., inflammatory fat
—Diabetes, pre-diabetes–via the appetite-stimulating effects of modern gliadin, the blood sugar-raising potential of amylopectin A, and the inflammatory effects of lectins
—Joint pain, arthritis–mostly due to lectins, perhaps gluten
—Acid reflux, irritable bowel syndrome, worsening symptoms of Crohn’s disease and ulcerative colitis
—Peripheral neuropathy, cerebellar ataxia, dementia–probably due to gluten
–“High cholesterol“–via increased triglycerides
—Migraine headaches–your guess is as good as mine why this occurs!
—Water retention, edema–likely via the increased bowel and vascular permeability of lectins
And those are just the common phenomena. In fact, look at the list above and you will be hard pressed to find someone who is not afflicted with at least one, if not all, of the listed conditions. It means that much of what we do in healthcare treating diabetes, joint pain, acid reflux, etc. is really just treating wheat consumption. We are treating the misguided advice to eat more “healthy whole grains.”
Acid reflux alone afflicts some 60 million people and results in 100,000 hospitalizations every year. In my experience, it’s a rare person who does not obtain total relief from acid reflux with wheat elimination. Eliminate wheat and watch hemoglobin A1c, the value that reflects your previous 60 days of blood sugar, plummet, converting many of the nation’s 28 million diabetics and 70 million pre-diabetics to non-diabetics and non-pre-diabetics.
While we fret about spiraling healthcare costs, the reorganization of healthcare delivery, the deterioration of the health of Americans, there is an incredibly simple and accessible solution to a big chunk of the problem: Eliminate the wheat.