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 
Alright. The Wheat Lobby has its lackeys out there, countering the Wheat Belly arguments by saying things like, “Davis says that wheat is genetically-modified and it’s not. So how much more can you believe of what he says?” (This Amazon review, for instance, looks and smells like somebody with chaff on his shoes.)
Well, I never said that, in the language of the geneticists, wheat was “genetically-modified.” Let me get this perfectly clear, Mr. Wheat Is Good For You: MODERN COMMERCIAL WHEAT IS NOT GENETICALLY-MODIFIED . . . and I never said it was.
“Genetic modification,” in the slippery terminology of genetics, means that a gene or partial gene sequence was inserted or deleted using gene-splicing technology. While current research efforts continue to work on genetically-modified wheat, e.g., herbicide-resistance and reduction of celiac disease-provoking sequences, such GM-wheat is not currently on the market.
Modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical-, gamma-, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offpspring. This is how BASF’s Clearfield wheat was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, that is highly toxic to humans.
By definition, hybridization, backcrossing, and mutation-inducing techniques are difficult to control, unpredictable, and generate plenty of unexpected results. In short, they are worse than genetic-modification. Imagine we were to apply similar techniques of hybridization and mutagenesis to mammals–we’d have all manner of bizarre creatures and genetic freaks on our hands. I am no defender of genetic-modification, but it is pure craziness that Agribusiness apologists defend modern wheat because it is not yet the recipient of “genetic modification.”
Just as Agribusiness is lobbying to prevent truth in labeling that proposes to require food manufacturers to include a “genetically-modified” declaration on foods since they feel it is none of your business, they are likewise muddying the water by defending modern high-yield, semi-dwarf strains of wheat, created through extensive genetics manipulations, as not the product of “genetic modification.”
I say “tomato,” you say “tomaato.”
I’d like to see the answer to Sharleen’s questions……….z
I second it.
So waht is the difference between Genetically Modified and transgenic ?
They are, for all practical purposes, one and the same.
So, is there anywhere that real original wheat flour can be found and purchased?
Well, I don’t want you to interpret any of my comments as an endorsement of ANY form of wheat, Tom.
Ancient or traditional forms of wheat are indeed less harmful than modern semi-dwarf strains, but they are NOT benign.
> … real original wheat flour …
There are any number of sources that purport to offer such flours. I say purport because unless they can supply a credible genetic analysis, there’s a good chance their strains have ancient morphology (merely look like), but are in fact cross-contaminated with modern menace strains. Heirlooms are also expensive. They also still contain gluten (emmer has more than modern). They may contain other wheat toxins.
In addition to enhanced toxicity, modern semi-dwarf hybrid wheat represented an astonishing advance in yield, and a field resiliency that reduced production costs. This resulted in it becoming a cheap pervasive commodity that allowed a dramatic increase in wheat consumption. It’s so cheap that it contaminates (my estimate) over half of all packaged foods, plus a disturbing number of non-food items. Even though, as Dr. Davis puts it “… are indeed less harmful than modern …”, if you consume a [real] heirloom at the same rate as modern, the health consequences aren’t going to be substantially less destructive.
Our family bought some einkorn flour early on. It’s a temporary (and costly) distraction on the road to low-carb grain-free.
If we should avoid hybridized wheat, should we avoid all hybridized plants? Not sure where to find heirloom apples for example.
If you’re fortunate enough to have access to a Farmer’s Market, there is sometimes farmers selling heirloom apples.
Check out the seed savers organization. On a certified organic farm/orchard in Iowa, all sorts of heirloom fruits, vegetables, herbs and such are grown. You can purchase seeds of your own for very cheap.
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I just read your book “Wheat Belly” about a month ago and read ABOUT it the 2 weeks before that, and I almost completely STOPPED eating wheat as soon as I read about it. I am almost 58 years old, 5’11″ and at 276 lbs, had a big wheat belly. I was so tired and sluggish and probably pre-diabetic. I have had a little wheat since then, a tiny piece of my daughter’s wedding cake and a couple more similar “cheats”.
But, largely, I am no longer hungry all the time, I eat nuts, hard-boiled eggs, vegetables (which I always like before), and even admittedly, chocolate and even some potato chips. Nevertheless, I dropped to 262 lbs in little over 2 weeks, down to 252 in another 2 weeks, and 245 now. I am on my last belt loop and all my pants are just about falling down. I have run and played with my grandchildren, even the monkey bars at the park. I haven’t felt better in years and it’s only 6 weeks with some minor cheats. No real exercise, either, though I will soon. I have no cravings for wheat products and can go hours on end without eating anything and with just a little completely manageable hunger. Before, my stomach would ache constantly with gnawing hunger, even at night before bed. Pasta, bread, pizza, donuts. All that is gone and the hunger that goes with it. I am looking forward to taking off another 80 or 90 lbs. and coming in at around 160.
I admit I was a little confused about the recent Monsanto news about releasing GMO wheat. I had also thought you said that is the problem with today’s wheat. But you explained it nicely in this blog article. Thank you for your research and contribution to the truth. I thank God that He allowed me to find this before I had serious health issues.
This is my personal and unsolicited testimony. Just hope it helps someone else.
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Saw Judge Napolitano on Glenn Beck’s show. Just heard his blurb about the book “Wheat Belly” and how he lost weight. I didn’t need to lose more than about 5 lbs, but it was all in my belly. When I couldn’t tie my shoelaces without “pinching” in my stomach area, I knew fat was accumulating. Although I’m not a dessert, cookies, pastries, or pasta eater, my two slices of home baked bread, toasted, for breakfast, and all the other products I discovered had wheat in them, most probably contributed to the fat. Anyway, like Duane, I eat a small amt of pasta at dinners elsewhere, if it’s a one dish course. Or have a crumb of a cookie if it looks exceptionally tasty. Ordered ‘Wheat Belly” (2) and finished reading about 3 weeks ago. I’m 78 and have diabetes and what I read is helping me understand what activity goes on at the cell level. Don’t understand all the terms, but get the gist of the information. Thank you, Dr. Davis. (I’ve lost 5 lbs and my tummy is flattening, my voracious appetite is gone, and I’m feeling much energized).
Recently surfaced in Oregon http://www.huffingtonpost.com/2013/06/12/gmo-wheat-lawsuit-idaho_n_3430961.html?utm_hp_ref=tw and http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2013/06/0127.xml