Sharon posted her story of wheat-free epiphany . . . despite advising people to eat more “healthy whole grains” for 25 years!
I’m a Registered Dietitian who has been practicing for 25 years. I’ve known many people to eliminate “bread products” in an effort to lose weight only to see them gain back twice as much, so I’ve been poo-pooing a low carb diet for years–until January of this year.
I hit the scale at 143 lbs on by 5’3″ body, my glucose indicated pre-diabetes, my weight was getting ever so close to the obese category, and my blood pressure was 160/90. A friend posted about the Wheat Belly diet on FB so, out of sheer desperation, I got the book from the library, which took 3 months to get.
I still remember the words in the book, “It’s not your fault” and I could have started crying. I, too, have worked out my whole life only to see myself gaining more and more. Being 50, I thought it was menopause, yet other 50-year old women weren’t getting fat.
I went through extreme wheatectomy lasting 3 weeks; it was so bad that now, when I see wheat products, I see poison. I don’t ever want to go through that again! I’m down 13 lbs and fit into a medium sized shirt which I haven’t done in YEARS!
As a dietitian, I’m ashamed that we’ve jumped on the whole grain band wagon. I especially feel sorry for seniors in nursing homes because they have no control over what they eat; it’s regulated by the state. I live in a state that encourages high amounts of carbs. Consequently, we’re seeing more and more 85-year old people fat and diabetic.
I tell anyone who will listen about the Wheat Belly diet. The key is making the recipes in the Wheat Belly Cookbook so that chocolate chip cookies and pancakes are still ok, just not like the ones from the mixes. My profession should look at the issue of wheat in this country and advocate for change but, unfortunately, I don’t see that happening any time soon!
So, one person at a time, I’m out there advocating change! Thanks doc for capturing our attention, it’s making a difference!
After telling patients/clients to cut their fat and eat more “healthy whole grains” for 25 years, Sharon had the courage and open mindedness to understand that she, like thousands of other dietitians, had fallen victim to conventional “wisdom” and made people fat, hungry, helpless, overweight, ill, and diabetic with their advice.
Sharon joins a growing number of dietitians and nutritionists who understand that in this new age, it is no longer sufficient to discuss only carbohydrates, fat, proteins, and calories–we must now incorporate awareness of what agribusiness has done to our food. Specifically, they turned modern semi-dwarf wheat into an appetite stimulant that fattens but also inflames, triggers autoimmunity, erodes the gastrointestinal lining, and exerts other mind effects.
Congratulations, Sharon, on seeing the light and embracing health while rejecting the out-of-touch and ineffective teaching of the past!