Why the Wheat Belly recipes WORK

Imagine you go to a nice grocery store. You ask for the manager.

You ask,”I’d like to know where I can find the foods in your store that lack opiate exorphin effects, fail to provoke formation of small LDL particles in susceptible people, do not cause exaggerated postprandial lipoprotein rises, and minimize potential for glycation and lipoxidation. Could you point me towards them?”

“Uhhh. We got some low-fat items in aisle 3!”

You can see the problem: In the Wheat Belly way of nutritional thinking, we eliminate sources of modern high-yield, semi-dwarf wheat because of its awful collection of effects, including exorphin appetite stimulation, gliadin-induced bowel permeability (underlying autoimmune diseases and inflammation), wheat germ agglutinin direct bowel toxicity, allergic phenomena due to omega-gliadin and new alpha amylase inhibitors. But we also:

–Avoid ingredients and foods that trigger formation of small LDL particles, the #1 cause for heart disease today. (It ain’t cholesterol! Think of cholesterol as an oudated method of indirectly assessing lipoproteins; though your doctor likely doesn’t do so, lipoproteins can now be directly assessed and cholesterol testing is no longer necessary. In fact, it is misleading.) This is among the reasons we avoid the gluten-free junk carbohydrates cornstarch, rice flour, potato starch, and tapioca starch–yes, gluten-free junk carbs cause heart disease!

–Minimize the postprandial (after-eating) flood of lipoproteins–This includes blood particles such as chylomicron remnants and VLDL. These effects are mostly triggered by carbohydrates (via the process of de novo lipogenesis) and fructose; thus, the Wheat Belly recipes strictly limit carbohydrate content and only contain the fructose from modest quantities of fruit. Incidentally, postprandial lipoproteins are powerfully reduced by omega-3 fatty acids from fish oil (not the linolenic acid of flaxseed/chia, though they have other health benefits independent of this effect).

–Minimize glycation, i.e., irreversible glucose modification of proteins that, if involving the proteins of the lenses of the eyes, cause cataracts; if involving the proteins of cartilage in the knees and hips, cause brittle cartilage followed by arhthritis; if involving proteins lining arteries, cause stiff arteries leading to hypertension and atherosclerosis. We also minimize exogenous glycation and lipoxidation, more complex strategies that mostly involve avoiding deep-frying, roasting, and other very high-temperature methods of preparing food. (Boiling, baking, sauteeing, etc. are safe.)

Do you know any other cookbooks or recipes that incorporate these features? I don’t. But that is why the Wheat Belly recipes work. We can no longer just be concerned with issues such as calories or fat content; we’ve got to exercise greater sophistication in food choices, awareness of the antics of agribusiness, and knowledge of the complex consequences of consumption of various foods. All these factors are built into the Wheat Belly recipes in the original book, the Wheat Belly Cookbook, and the recipes in this Wheat Belly Blog.

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