Experience your inner cow

You mean you’ve got an inner version of the domesticated ruminant, descendent of the wild auroch, deep inside you? You mean that you share many anatomical features with this creature with a gastrointestinal system uniquely adapted to consume grasses–a 4-compartment stomach with an abrasive reticulum equipped to abrade and break down coarse materials, a rumen housing unique microorganisms to digest the beta-1,4-glycosidic bond of cellulose, the habit of choking up a cud to rechew food, as well as a large colon to further digest fibers?

No, actually you don’t.

Cows and other ruminants have specialized apparatus that makes them uniquely adapted to a diet of grasses. They can eat the stuff growing on your front lawn, the “weeds” that grow in the cracks of the sidewalk, the grasses that appear in any piece of land lying fallow, grasses that grow wild in any field or valley. Grasses are members of the family Poaceae, a collection of plants that includes fescue, Kentucky bluegrass, and zoysia grass.


Know what else falls in the grass family Poaceae? The grasses triticum, zea mays, and oryza: wheat, corn, and rice. They, too, are grasses.

When you see a field of grass, do you recognize that as food? Do you salivate when you spy someone’s freshly-mown lawn? Do you get out your fork and knife when you see some grasses growing along the sidewalk?

For the 2.4 million years that Homo species have inhabited the earth, we recognized the flesh and organs of animals, birds and their eggs, fish and shellfish, roots, fruit, the leaves and stems of some plants, mushrooms, nuts, and seeds as food. Like a cheetah, bear, or walrus, we knew instinctively what represented “food.” Around 4000 to 10,000 years ago–just a moment ago in archaeological time–most likely during a time of desperation, e.g., increasing aridity/drought, we saw grasses–ubiquitous, hardy, accessible–and asked, “Can we eat that stuff?” And we did. After all, wild ruminants like goats, yak, gazelle, and giraffes ate them.

When we recognized that grasses in their native form were inedible and made us sick (vomiting, diarrhea), we learned that we could isolate the seeds of grasses, mash and heat them, and they became edible. (Fire, incorporated something like 250,000 years ago, was therefore necessary to allow the seeds of grasses to be edible.)

So we learned that, by processing the seeds of grasses, we could consume them to live another day, even though they were not on our evolutionary menu of items recognized as food. We lived another day . . . only to pay the health price later. The grasses wheat, corn, and rice now comprise 50% of all human calories worldwide.

Your “inner cow”? Moooooo!

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Comments & Feedback...

    • Boundless

      > Are you now saying that corn and rice should not be consumed by humans either?

      They’ve been in the limited category all along. Run the net carbs. 6 corn chips, oil and GMO hazards aside, is your entire meal’s limit.

      Rice needs to be whole grain, and lower GI rices, like brown. Let the net carb numbers be your guide.

      • Bob

        I am a graduate of Washington state it is a land grant college and in the middle of wheat country. it has big support from wheat growers and affiliated industries.
        as an alum I receive the magazine. Last issue had an article about the recognition of the gluten problem and were going to research it. (Serving softball to boundless) I know this is not the answer but I thought it was interesting.
        7 months gluten free and feeling better

        • Boundless

          > Last issue had an article about the recognition of the
          > gluten problem and were going to research it.

          The perception and the direction strongly indicate that whoever wrote that hasn’t the least clue about the magnitude of the problems with this crop. They need to be researching what else to do with the land. Wheat is permanently beyond remediation.

          If they get the gluten out (and still have something one could cook with {doubtful}), it will still have the multitude of other stealth toxins Dr. D. has enumerated. If they get those out, it’s still a high-glycemic carb. If they make it low carb, high fat, well, it would have ceased being anything like “wheat” several sentences ago.

          But they’ll call it quadra-triticale and sell it anyway. Only tribbles will eat it, but it will kill them nonetheless.

          • Jimmy

            Hello Boundless,
            What about the idea of growing Einkorn wheat with it’s 14 chromosomes and getting rid of dwarf wheat? I remember Dr. Davis experiment when he made himself a loaf of Einkorn wheat breat and ate a few slices but had no reaction toit at all. Then he ate a few slices of whole wheat dwarf wheat and reacted strongly to it, not able to read through a technical paper and comprehend it. That sounds like me when I get gluttened. I also get blurry vision and acute, pains in my lower back. I need to try the Einkorn wheat. Maybe as a breading for fried chicken and pork.

    • wrotek

      I always thought that it is an organism that evolves to consume certain type of foods, not the other way around

      • Boundless

        > I always thought that it is an organism that evolves to
        > consume certain type of foods, …

        If the Toba Catastrophe Theory is correct:
        or similar population bottleneck events are our our history, we are all likely descended from the survivors, who all had the two key mutations (loss of genes for Vitamin C and uricase synth) that allowed these few to bulk up in the sparse summers, and survive extended periods of low/no food in the winters.

        This adaptation no longer serves us in a permanent carbo-rich environment.

        > … not the other way around

        Alas, we are now evolving the foods instead, based on what the mad scientists imagine we want to eat. Double error. The target nutrients are incorrect, and they aren’t testing the resulting frankenfoods for long term food safety at all (much less against low-carb or keto controls).

    • Boundless

      > … does this mean it’s ok for cows to be fed wheat?

      As whole grass, no apparent problem.

      As grain, only when you intend to butcher them real soon, for it will kill them.

      • Brian

        Boundless, Would the feeding of corn and wheat to cattle change their omega 3 and 6 fatty acids ratios? I thought grass fed animals have the ideal 1 to 2 omega 3 to omega 6 fatty acid ratio and when these animals are grain fed that can alter these ratio as much as 1 to 20.

        • > Would the feeding of corn and wheat to cattle change
          > their omega 3 and 6 fatty acids ratios?

          Reportedly, but grass fed are also substantially leaner, so you end up with less total fat on the plate and potentially less omega 3. Everyone reporting on this issue seems to have some bias that fouls up their data and clouds real understanding.

          My angle on grass-fed is that grain-fed (feedlot) cattle are heavily medicated and much more likely to deliver to your plate a huge load of antibiotics you don’t want.

  1. Neicee

    Beef! It’s what’s for dinner, as the long ago commercial promised. Oh, it’s been floating around various news sources that beef is going to be the highest it’s been for years for a couple years at least. I’d be freezing a whole freezer full if you can’t live without it.

    • Boundless

      We have a relative who works for Certified Angus Beef, who have been experiencing record sales. I recently advised: “Expect that to continue indefinitely, but also expect more pressure to offer strictly grass-fed, and eliminate antibiotics.”

      On the topic thread here, as our dog reminded us this week, carnivores eat grass when they want to throw up. Pay attention to this, humans. Your dogs and cats know what grass is good for.

      • Neicee

        Boundless, yep. Doggies and kitties know what grass is for, but with the amount of pesticides most of us use on lawns I really wouldn’t want to eat it, lay down in it, nor breathe it for a few days after the applications. ;)
        My brother in law is still ranching. Grass fed are the least consumed by them. They’ll pick out the one they’ll butcher for themselves and fatten it up on you know what…. I’ve tried to convince them they’d make a lot more money going grass fed, working with a certified slaughter house.

  2. .Sabrina

    I also would like to know about the rice thing, ive been eating that instead! however I feel just fine after and have not gained any weight

    • Neicee

      Sabrina, that would tend to be whether you’re doing WB for health or weight loss? If it’s health please consider the glycemic load and it’s ramifications. If you’re doing it to lose weight, reconsider eating anything other than the recommended lifestyle of Dr. Davis. Those that have celiac disease or diabetes (plus a host of other problems) have the restrictions of not eating certain foods – forever. Those that are overweight have the option of cutting those foods forever or losing the weight and regaining them back down the road, with those dreaded diseases added on for good measure. Eating wheat and their GMO altered friends operate on the ‘pay me now, or pay me later – but you will pay me’.

      • Loekie

        I feel good with rice now and then in my diet. The Japanese reach an old age in good health with a diet of fish, rice and vegetables. (sorry for my English)

        • Loekie

          Besides that, I think for ‘beginners’ the step to no grains, no corn and no rice is too big. In the beginning you want a replacement. In my case: corncakes and a lot of rice. Later on, you can decide to leave out the corn and to eat less rice.

          • John

            I am new to the wheat-free diet (gave up sugar too) and have been having headaches. Could this be related to withdrawl?

          • > … wheat-free diet (gave up sugar too) and
            > have been having headaches.

            Either wheat withdrawal or sugar withdrawal, alone, commonly do that. Both together, headaches are entirely unsurprising. They will pass.

  3. Shelley

    I have been grain-free since Oct 2011. Since that time my re-exposure symptoms have become more severe. At one pint a baguette, onion, and cheese lunch would have been a non-event. Not if I drink a beer I experienced bloating and break out in hives. I’ve been wondering if we actually have adapted, somewhat, to grain consumption. Our anatomy hasn’t seemed to change much since grains were introduced, but our gut colonies can change, die off, adapt at a DNA level in just a few days. 10,000 years is more than enough time for bacteria to adapt! I think this could be a plausible explanation as to why re exposure can cause issues where original there were few or none. Has anyone read anything about this? I can’t be the only one thinking along these lines.

    • Dr. Davis

      The re-exposure syndromes can indeed be quite difficult, but have not been formally explored to tell us why they happen. So we can only speculate.

      However, they are quite real. Personally, I get gastrointestinal distress and a peculiar mind “fog” when I am re-exposed to wheat.

      • Loekie

        In my case also gastrointestinal distress is the first symptom and bruises on my legs the second. Is there anyone else who has bruises on legs after eating gluten?

      • Jimmy

        I get severe lower back pains, blurry vision, and brain fog for a few days of exposure. For beer drinkers out there try Widmer Brothers ‘Omission Beer’. The gluten has been removed during fermentaion. No reaction has been reported by many gluten sufferers.

      • Loretta

        Thanks a bunch Boundless. Missed it. Scary stuff. I believe more and more info is going to be exposed in the years to come.

        • Neicee

          I simply want to know which direction the wind blows from that part of the country? Oh, east of course! It could damage crops to the east coast. Wonder what Monsanto, or any of their co-conspirators, will do when they get blamed and thousands of wheat farmers sue them?

          • Neicee

            Never mind, Monsanto has a sweetheart deal with the Feds so that they cannot by sued.

      • Grace in IL

        This confuses me. I thought all the wheat we now consume is genetically modified (the whole premise of Dr. Davis’ book?) So why is this ONE wheat field somehow “illegal” and worrisome? As if all the other wheat growing everywhere else is non-GMO? I have to be missing something here…. thanks to anyone who can explain it to me.

        • Boundless

          > I thought all the wheat we now consume is genetically modified …
          Nope, see:

          Market wheat is not “GMO” if we use the industry’s own very narrow definition of GM (explicit gene insertion). What they did instead is “just” recklessly random gene insertion, which allowed them to define their way out of genetic scrutiny.

          In addition to whatever this OR event was about, there was also a recent field test of a different GM strain in Australia. It was destroyed by activists (apparently unaware of the hazards of what’s already on the market).

          • Barbara

            Also, this rather large field of wheat COULD NOT BE DESTROYED even though there were attempts to do so.
            Scary to think that this lab experiment is now in our food supply without any testing of its effect on humans and animals.

            Even worse is that worldwide, ALL the major seed/pharma companies are developing seeds, pesticides and other enhancements to our food supply, from fish farms to feed lots to fruits and veggies. Everything is contaminated by these additives. It is in the soil, air and water. No one is checking on cross-pollution effects.

            I remember how salmon used to have a unique taste that was delicious and delicate. Farmed salmon has none of the taste and has to be color enhanced, and is much cheaper to buy than wild salmon. Supposedly provides the same nutrition as wild. Overlook the fact that fish farming ruins the natural coastal environment. What happens when the wind blows or birds/animals distribute the Oregon wheat seeds to the farmed aquaculture? Even if the fish survive, will we be eating just another dose of toxins?

  4. Karin

    While listening to the Hay House World Summit 2013, I just heard Louise Hay talking about food. Louise Hay, 86 years of age, seems to be in good shape and full of energy. Her diet: ‘No sugar, wheat or dairy.’

    • > Her diet: ‘No sugar, wheat or dairy.’

      And you posted it because it’s unusual. That reinforces a point I’ve made before, which is that it is virtually impossible for people to discover low-carb grain-free by accident. If our packaged foods and menu items weren’t so heavily contaminated with wheat and sugars, people might accidentally get off them for 3 weeks, and say, “Hey, I feel better. What’s that all about?”.

      Instead, they never encounter health by accident, and usually have the attitude: “If there were something I didn’t know about, I’d know about it.”

      Folks like Ms. Hay learned what they know either by extremely unusual accident, or by deliberate action. Deliberate action is rare unless you are informed by an outside source (like WB), and don’t dismiss it as being too radical.

    • Bea Pullar

      In the interview Louise Hay actually said she is on the SCD – the Specific Carbohydrate Diet. It’s been mentioned here previously. Obviously it has some common threads with Wheat Belly lifestyle.

    • Brian

      With the Monsanto Protection Act passed a few weeks ago you would have to think they knew something is coming or they are one lucky corporation!

  5. Baz

    Worth mentioning that oats are part of the same family as wheat, rice & corn:
    Family: Poaceae
    Genus: Avena
    Species: A. sativa
    I didn’t realize how much oats were also adversely affecting me until I had give them up along with wheat. Now at 10 weeks without either, (and experiencing all the benefits) I gave in to temptation and had bowls of oatmeal (stoneground whole oats cooked in water, milk added, no sugar) 3 times this week for breakfast. Now I”m regretting it. Fatigue, IBS, and some anxiety all returned at once this weekend. Still at least I know the cause – the box of oats is in the trash.
    I was surprised though, at getting a challenge-response from oats – is that common?


    • Neicee

      Baz, I tried to tell my mother while growing up that when I ate oatmeal (and she cooked a great one) that I felt jittery and unsettled. She scoffed it off to my not liking breakfast. After growing up, the first thing I did was nix the oats and have breakfast at 11 AM or so. :)

      • JillOz

        Puts a whole new light on kids who don’t want to at certain foods, doesn’t it? They’re treated as a nuisance instead of as indicating potentially dangerous or allergic foods.

    • Boundless

      > I was surprised though, at getting a challenge-response from oats – is that common?

      Dr. D. has said that oats are the #1 non-gluten grain to avoid, in any form, based just on how they provoke a blood sugar spike. It’s not just horses that “feel their oats”.

    • stephen ottridge

      I have no problem with eating oats. It’s just wheat i avoid. I even eat 100% rye bread.

  6. Susan

    Has anyone heard of WSN Glucose support formula? Seems like a vitamin supplement for diabetics that are going wheat belly. Is it a scam?

    • Boundless

      > WSN Glucose support formula?

      Look harmless, other than being spectacularly overpriced. You can get those same ingredients separately or in other preparations for a lot less (assuming they are actually effective, about which I’m skeptical).

      > Is it a scam?

      The site I was looking at said, on another page:
      ” … there are two primary causes of diabetes:
      1) a long-term diet that has been high in carbohydrates and
      2) nutritional deficiencies.”

      #2 is doubtful, as is the solution to that being their pricey potions.

    • Jen

      I wouldn’t bother. And yes, I think it’s a sort of scam, in the sense that there are many of these online herbal companies promoting and hyping products (for a lot of money) for every ailment around with often lots of “testimonials”. I doubt most of those testimonials are real (at least the ones I saw for a WSN feline diabetes special diabetes product.) Yes, these “supplements” are just herbs touted to be beneficial for certain conditions; herbs or ingredients that can be easily found elsewhere for much less money.

      WSN also markets a “diabetic support formula” for pets. It probably contains the same thing as the one for people. Very pricey too. Unfortunately, I tried this with my cat who had been diagnosed with diabetes in 2006. They also had misinformed medical information on that site for pets as I remember. They recommended only using this “supplement” only and not using insulin or veterinary medical protocols to bring down blood glucose levels. This was a big mistake I made with my cat. The WSN diabetic product did NOTHING to help my cats blood glucose (and who knows if those herbs have any toxicity for pets).

      WSN has also received warning letters from the FDA regarding making false claims. I’m wary of many of these online herbal supplement magical cure formulas. That’s not to say that herbs can’t be helpful in some cases, and I have a more holistic health focus, but I’m wary of these type of online marketers.

      You can find the same herbs available locally, if you want to try something like this.

      • Jen

        Also, it should be said that pets are also being fed a lot of high starch, grain-filled, species inappropriate food. Wheat, corn, soy, and other grains are found in most dry pet foods. It’s convenient and cheap, but it’s also reeking havoc on them too. Though there are “grain-free” dry foods now too, these are a little bit like the gluten-free products on grocery store shelves – they often substitute grains for other starches like potato needed to create “kibble”.

        Cats are considered obligate carnivores but still are fed grain, soy and other junk fillers, and are getting many chronic disease that humans do. Obesity, diabetes, IBD, allergies, cancer and more. Just think what Frankenwheat, gluten, other grains including GMO soy and corn are doing to cats and dogs.

        And here is a little more info about some of these online supplement marketers. This is focused on pets, but it’s still applicable. http://petdiabetes.wikia.com/wiki/Alternative_medication_warnings

        • Drae

          Yep – kibble is from the devil and isn’t fit for cats and dogs. At least not ones you’re fond of. There are a lot of raw pet food books and websites and natural, raw food resources for concerned pet owners who want to change their pet’s diet to reflect the same principles Dr. Davis brought us humans (and other non-cows) with Wheat Belly.

  7. Drae

    I slaughtered my inner cow then cooked it up and ate it with a nice, steaming heap of broccoli. The experience was delicious.

      • Jimmy

        I could if I was very hungry. I heard that some people pitch in and buy a whole cow and store it in their freezers. It is a lot cheaper to buy bulk beef rather than individually wrapped steaks at the grocery store.

  8. Jenifer

    I just came from my doctor appointment. After starting on WB Nov. 1 2012, my test results confuse me! I don’t understand what people call A1c? I don’t have anything listed like that on my print out. But this is what I have….. Before….Cholesterol PRF 242, HDL 54, LDL 158, Triglycerides 150, Risk Ratio 4.48, Glycosyl HGB 5.8, Glucose 102. And Now, 6 months later…Glucose 103, Cholesterol PRF 262, HDL 59, LDL 179, Triglycerides 121, risk ratio 4.44. Can someone give me some guidance? I have eliminated wheat from my diet, and sugar. I also only have carbs such as Tortilla chips once every couple of weeks if we go to Mexican for dinner! No rice, chips, or corn. (other than those tortilla chips!) I have allowed myself a little ice cream every couple weeks, and I have had more wine than usual the past couple of weeks, with family celebrations and cookouts. My blood work was done just this past Friday.

    Thank you for any help you can give!

    • Jenifer

      I forgot to ad that I have lost 15 pounds! Yay! My skin is now awesome, I feel wonderful, aches and Pains are gone and I sleep much better!

    • Dr. Davis

      There are a number of issues raised by your blood work, Jenifer:

      1) You were clearly pre-diabetic at the start with an increased HbA1c (glycosyl Hb).

      2) You were overexposed to carbohydrates, as evidenced by the high triglycerides and HbA1c.

      3) Your “after” pattern suggests either ongoing or recent weight loss or some continued overexposure to grains or sugars. Note that an indulgent weekend from 1 week ago can still exert profound effects today.

      I would urge you to simply keep at it: Things will improve!

      • Jenifer

        Thank you so much Dr. Davis,
        Before I saw the Wheat Belly article in the Womans World Magazine last October, I was eating a lot of “Healthy Whole Grains” Thinking I was doing good. I bought your book and cook book immediately, and am so happy I did! I will keep up the new lifestyle and quit the unhealthy wine and ice-cream! I am so happy with the weight loss, but really need to loose another 40-50 pounds. I’m 48yrs old, 5’7″ and 212 lbs currently. Thank you again,

  9. Melissa

    I recently saw a recipe with Teff Flour. After researching if it is a grain or not I got mixed messages. I know it is gluten free. Can anyone give me insight on this flour? Thanks, Melissa

  10. Cynthia

    Two things, had 1/2 slice of pizza and a couple “dr kracker” crackers at a pot luch the other night. I noticed i became very sleepy and developed a slight headache. I woke up the next morning with the same dull headache. Incredible! I’ve been grain free for about 3 weeks now and am truly impressed with how much better i look, I know i am just this side of being diabetic, this is going to save me!
    I was recently reading a synopsis of “The China Study” wherein red meat is responsible for cancer apnd heart disease. Dr. Davis, please comment, as you have had such excellent results with heart patients.

    • derp

      Hello Cynthia,

      did you read “The China Study” or the actual study? Because these two are very different. The book “The China Study” is a highly selective interpretation of vegetarian T. Colin Campbell of the actual study, and parts of its results are exactly the opposite of what Campbell claims. If you want a comprehensive analysis of “The China Study”, read Denise Minger’s article here: http://rawfoodsos.com/2010/07/07/the-china-study-fact-or-fallac/

      Furthermore, it is an epidemiological study, which is not able to prove causality.

  11. Sula

    Hi Dr. Davis,
    I apologize for placing this “paste” here, but I thought it was important. I don’t understand some of the “lingo”, but am sure that you and others will. It’s great that information like this is out there, and slowly becoming available to everyone.
    Regards, Sula

    • Baz

      Excellent article, recommend reading it through. The medical/technical bits can be skipped over, the message is quite clear and very encouraging. Thanks for posting – I’ve shared it on my Facebook page.


    • This appears to be a speculative new theory on obesity (competing with the uric acid theory of Richard J. Johnson, MD {The Fat Switch}). This new study seems to be dimly aware of Johnson (footnote 96), but does not address uric acid at all. The study seems to be entirely unaware of Dr. Davis or the hazards of gluten-bearing grains.

      Their fix for the problem ends up being the same; low net carb. They do make the silly suggestion of trying to breed “low inflammation” cultivars of grains.

      • Barbara

        The very fact that scientific studies are being done is good news. The authors point out that their work was not funded, is even better news. Inch by written inch, more attention is being given to the causes of obesity and metabolic syndrome. Yes, some of the ideas sound silly to us, but at least people are thinking about how to correct the problem. Who knows where this will lead us?

        Any wonder why so many American Indians become diabetic? Recent immigrants who eat the SAD become fat and diabetic? Any wonder why twisted intestines are a common life threatening illness in poor countries whose population eats mainly grains? In less than a generation, Asian countries suddenly have lots of carbs and sweets and fats readily available to them, with all our health problems lurking.

        As a country, we just can’t afford to pay for these illnesses in lost productivity and health care costs. The more I see people questioning the quality of our food supply, the happier I am.

        And, I thank you for all your well thought out postings!

        • > The very fact that scientific studies are being done is good news.

          Well, low-carb grain-free works. Even scientists may occasionally notice that slender healthy people exist, incautiously ask them what they eat, and feel compelled to explain it :).

          > The authors point out that their work was not funded,
          > is even better news.

          We probably don’t see the funded papers. The sponsors won’t let them go to press.

          > Inch by written inch, more attention is being given to the
          > causes of obesity and metabolic syndrome.

          We may not yet know the exact metabolic mechanisms of obesity, but notice that the same bad actors seem to pop up (fast carbs, fructose), and for the same reason (an ancient genetic adaptation that no longer serves us), and with the same easy fix (low carb, high fat).

          > Yes, some of the ideas sound silly to us, …

          Dr. Johnson’s (The Fat Switch) solutions also include silly notions, like a tax on sugar. That doesn’t work for tobacco or booze, and would likely have zero or negative effect on sugar consumption. What people need is knowledge. Most who read Johnson’s book are going to dramatically lower their simple saccharide intake.

          > The more I see people questioning the quality of our
          > food supply, the happier I am.

          It’s not yet a quality question, although many people focus on that. The elephant in the room is the macronutrient breakdown. Once that is confronted, the next question is the composition and quality of the fats, protein and few carbs remaining.

          • I agree Boundless…..once I went VLCBK and began questioning the composition and quality of the protein, fats and carbs in my diet…..I relaize I’m eating more like an Inuit every day!

  12. Abby Hageman

    I have read the Wheat Belly book and it made sense. I’ve purchased the Wheat Belly Cookbook and have started using the recipes. But I’ve also watched “Forks Over Knives” and it makes sense, too. I am interested in what you think of that, because they seem to have data that shows consuming more than 5% of meat and dairy in our diet feeds cancer cells. So should there be some kind of merging of these two diets for optimal health?

    • Dr. Davis

      Some of the arguments made in Forks Over Knives comes from Colin Campbell’s China Study data.

      If you want the exhaustive version of just how damage Campbell has done to nutritional thinking, see Denise Minger’s Blog, RawFoodsSOS.

      While the raw data do indeed have some interesting lessons, how Campbell got from his data to these conclusions is a mystery.

  13. wrotek

    GMO foods and intestinal inflammation


    Pigs fed a GMO diet exhibited heavier uteri and a higher rate of severe stomach
    inflammation than pigs fed a comparable non-GMO diet. Given the widespread use of
    GMO feed for livestock as well as humans this is a cause for concern. The results
    indicate that it would be prudent for GM crops that are destined for human food and
    animal feed, including stacked GM crops, to undergo long-term animal feeding studies
    preferably before commercial planting, particularly for toxicological and reproductive
    effects. Humans have a similar gastrointestinal tract to pigs, and these GM crops are
    widely consumed by people, particularly in the USA, so it would be be prudent to
    determine if the findings of this study are applicable to humans.”

  14. Neicee

    wrotek, that is a truly enlightening report and confirms much of what many of us are thinking about, to the point of refusing to eat the grains grown with it and filtering all the way down to refusing to eat that animal that has been fed those toxins. Wow!

    • wrotek

      Yeah but what could be toxic in GMO wheat that is not present in normal wheat ?
      Some chemicals used to modify it ? Pesticides ? Or perhaps different proteins ?

      • > Yeah but what could be toxic in GMO wheat
        > that is not present in normal wheat ?

        Keep in mind that only test plots of actual GMO wheat exist (theoretically). Other than that little incident in OR with the Roundup-Ready wheat, what’s on the market is also largely frankenwheat, but didn’t get that way by explicit gene insertion (GMO). It used recklessly random gene insertion. See:

        > Some chemicals used to modify it ? Pesticides ?

        Roundup Ready (RR) crops don’t just contain the frankengenes that make them resistant to glyphosate. They are also likely to have uptake of this poison, as the whole point of it is that glyphosate is applied while the plant is growing. You can google on the conjectured health effects of that. Ditto for other GMOs that are resistant to insecticides.

        We had a post in late 2011 from a farmer detailing how some operations also use glyphosate, off-label, to terminate the growth of non-RR crops to set a harvest date, including wheat.

        > Or perhaps different proteins ?

        The Wheat Belly book is all about the wacky nutritional properties of semi-dwarf hybrid wheat, which nearly double its chromosome count by “traditional” means.

        And this is why you look for both “non-GMO” and “organic” on the label.

  15. Gary

    Hi Doc. I have always been skeptical about your findings involving wheat and it’s ill effects on us. I am an avid exerciser and have eaten healthy……so I thought. I was convinced that wheat was such a healthy option for us and I consumed A LOT of it. In the morning it was a big bowl of cheerios. For lunch it was turkey on whole wheat and for dinner it was whatever “healthy” whole grain (wheat) side dish I could get my hands on.

    In spite of all the exercising and “healthy” eating I was going no where when it came to belly fat. I have always been happy with the rest of my body, but what is the one area that doesn’t budge? You guessed it, the belly. After doing a little reading and veiwing all of the positive testimonials I am hoping that this is the answer I’ve been looking for. Please tell me that this is the answer I’m looking for Doc. :)
    Much appreciated,

    • Alice C.

      Hi Gary,
      The Doc is away on vocation so I guess I will comment from what I know. Belly fat is visceral fat made by insulin using glucose. Excess glucose is from consuming sweets, starchy food and fruits. If you go on a low carb (50g per day), high good fat, moderate protein diet, you will lose the visceral fat for sure. Since wheat is so toxic and grains are mostly as bad, it would be great if you cut them back all together. You will see the benefit of wheat free plus lost your belly. Of course, unless you have other issues such as thyroid problem, then there is more tweaking to do.
      Good luck!

  16. david potack

    Could it be? I’ve been wheat free now for 19 months with great results. I lost 113 pounds and have settled into a easy to live with healthy regimen of great tasting foods. I wonder sometimes if I’m getting a little carried away in attributing everything to the ‘lifestyle’. Recently I had my annual eye exam. 45 of my 66 years I’ve worn glasses that increased in strength over the years to correct my near sightedness. This year for the first time my prescription decreased . Am I ‘seeing things’?

    • > … my prescription decreased . Am I ‘seeing things’?

      A number of responses on different threads have reported various improvements in vision, but I haven’t detected a specific trend. I would expect anything that reduces blood pressure and general inflammation to also reduce stress on the eyes.

    • Debbie

      David — I’m interested in hearing exactly what you did to lose 113 pounds. BTW–Congratulations! –Debbie

  17. Jodi

    I’m just curious – if you cut out the staples of the human diet WORLD WIDE wheat, corn, and rice then what do you replace it with? More fats and more proteins. How do we expect to feed 7 BILLION (and growing quickly) people meat? Factory farms? Cram the animals in even smaller spaces? Genetically alter them so they grow even faster? And we are so spoiled in this country we can actually choose to follow the latest fad–eat more meat — don’t eat meat — all raw… what about those that do not have enough? And what do our latest fads do to the market?? Do to those that are starving? How can this feed the world? And what if you do not want to eat meat? What do you replace it with?? Just curious

    • Dr. Davis

      This is far too big an issue to cover in a blog comment, Jodi, as you have gathered.

      I have several BOOKS in the works that will serve to address this huge issue. Suffice to say that cheap, easy, industrialized, and commoditized calories have permitted world population to balloon to its current 7 billion people, a situation that should never have occurred. We now realize our grave error but are experiencing global warming/climate change, acidification of the oceans, overfishing of the oceans, shrinkage of the coral reef, soil erosion and salinization–all the problems that got their start with cheap, commoditized grains.

      The first step is to recognize the blunder. Only then can we take appropriate action.

      • And the imperialistic food machine marches on….while we once thought our grain was eliminating starvation in the world, the truth may be that it is CAUSING IT. Dr. D, I hope your book puts a positive spin on this because right now I’m not overly optimistic about the future of my grandchildren.

        • Neicee

          I read a book years ago by Dr. Dambisa Moyo (sp.?) “Dead Aid” which changed my thinking about our involvement in foreign aid. She’s a very good writer from the standpoint of being a recipient of our generosity and what it’s done to her country of origin and others. FWIW.

          • I agree Neicee…by flooding the world with cheap grains, we have annihilated many countries ability to be self sufficient….it’s ‘food politics’ at it’s worst….and very scary indeed. Maybe we’re (the US) is really the ‘dark side’! I’ll check out your book….thanks!