Blogger Gourmet Girl Cooks posted this tale of her reluctant adventure down Wheat Free Lane:
I am now 7 weeks without wheat or grains. I initially started WB to address my sky-high triglycerides and small LDL, hoping that this might be the answer for me and to keep my doctor from adding yet another medication to my routine.
After many years of losing weight, exercising, and replacing whole grains for the “white stuff,” per my doctors orders, to address my triglycerides (and it failing), I finally decided to give your program a try. I have been a regular reader of your Track Your Plaque Blog for years (way before WB) where you also talked about abstaining from all wheat to address high triglycerides. I will be honest with you: I started WB hoping that it would work . . . but fully expecting it not to. I assumed this was just another fad eating program of some sort.
I finally decided that I needed to know if it could be my answer once and for all, so I dove in 110%. I intentionally did NOT exercise. I wanted to put it to the test and see if the results of just abstaining from wheat/grains would do anything for me. It just turns out that I had a physical before starting the program and my bloodwork came back bad . . . again — bad enough that my doctor had me return in 3 weeks to recheck my BP and some of my bloodwork.
Here is the surprise: After 3 weeks, my triglycerides were cut almost in half; I had lost 16 pounds–yes 16 pounds. I gave my doctor your food plan that I printed out from your website (the Quick and Dirty). She said it must be working for you. Continue and come back and we will run your bloodwork again in 8 weeks. At 4 weeks on WB, I am down 21 pounds–who knew it could be so easy??? That would have taken months to do at any other time in my life. This is the first time I will be looking forward to my blood test results (early October).
I started this plan intending to prove you wrong. I am 7 weeks into this plan wondering where you have been all my life!!! I thank you from the bottom of my heart and I have never been so glad in my entire life to have been proven wrong. I will keep you posted on my progress (I have not weighed since the 4-week mark, but I am shrinking before my own eyes. It is astonishing to say the least). Thank you, thank you….thank you!
Isn’t that great?
Look through Gourmet Girl’s blog over time and you can see her shift in thinking about food. While her older posts (still beautifully photographed!) included plenty of wheat flour and pasta, her more recent recipes reflect her new wheat-free enlightenment. Take a look at her latest Eggplant Ricotta Bake. It looks like Gourmet Girl is another great resource for us wheatless folk looking for more clever recipes!
For those of you interested in understanding high triglycerides:
The issue of high triglycerides suggests that people like Gourmet Girl have a gene (or genes) that allow incredibly efficient conversion of carbohydrate calories to storage forms of energy–a survival advantage in a wild setting with intermittent and uncertain food supply.
Carbohydrates are converted to triglyceride-containing lipoproteins (such as VLDL) that provide the appearance of high blood triglyceride levels. It means high-efficiency de novo lipogenesis by the liver, the conversion of carbohydrates to triglyceride-containing lipoproteins. In a wild setting in which you may not eat for days or weeks, Gourmet Girl has a wonderful survival advantage. But in a modern setting in which foods flow many times a day, the product of liver de novo lipogenesis–triglycerides–accumulates to high levels. (Made worse, incidentally, by knuckleheaded advice like “Eat many small meals every 2 hours.” Wrong! This CAUSES heart disease and diabetes.)
The answer to reducing high triglycerides is not to cut the “white” foods and certainly not to cut fats, but to minimize exposure to carbohydrates, thus limiting the process of de novo lipogenesis.
The worst carbohydrate of all? The amylopectin A of wheat.
Anyway, welcome to the happy, healthy, and slender ranks of the Wheatless, Gourmet!