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.”
Typical argument about form not substance to distract from real issues. Anyway, why would anybody want to “believe” when the message of this book is so easy to verify – just go wheat free and see what happens. That”s what I did, because I never “believe” by default – no matter how many post-nominal letters I see. Kudos to dr. Davis for sticking his head out and helping people from “wheating” themselves into extinction.
OK, I”ve “read” your book via an audio book and I remember very clearly that you did not mention GM wheat, only hybridized wheat. I have also noticed other comments here and there about how you said wheat was genetically modified! I would feel extremely frustrated if I were you.
I went to the doctor yesterday and mentioned I had been wheat free since Sept and he looked very shocked. Can”t wait to get the results back from my new HbA1c test I did yesterday – hopefully showing prediabetic to NORMAL :)
Hi, Lynda–
This issue, along with “gluten-free” confusion, will keep us busy for many years, clearing up the misconceptions, which are rife.
Good luck on your tests!
I just got my A1c results back – down from 6% (prediabetic) to 5.3% – normal!! I”m never going back to wheat and carbs and maybe I can even improve on this result :)
Lynda,
fantastic!!!!!!!!!!!!!!!!! bet you blew your doc”s mind :) :) Keep it up, it”ll only get better :)
I too am wheat free and have been for 6 months. Down 35 lbs, went from a 42 to a 36 inch waist. My A1C is down 1.4 to 5.5; Triglycerides (467 to 334) and cholesterol (367 to 235) are down as well, and no more lower back pain. I have 30 lbs to go and will be back to my Marine weight from 20 years ago.
Results speak for themselves and have told family and friends of my experiences.
Excellent, Joseph!
2 1/2 weeks in for being ”wheat free”.
I made another decision to cut out another food: nacho chips. I bought a bag of ”organic” nachos last week, and even though they were ”wheat free”, I felt bloated after having a plate of cheese nachos, and it would cause my psoriatic arthritis to flare up somewhat.
So I”m substituting pork rinds for nachos. Here”s a quick recipe I use:
-empty a 70g bag of pork rinds onto a plate
-sprinkle chopped olives on top of them
-sprinkle grated cheese (I use cheddar) on top of both
-microwave
-put some hot sauce (I use Frank”s Red hot)
-put a spoonful of sour cream on the side for dipping
Pork rinds are about twice as expensive as nacho chips, but infinitely less evil because of reduced carbs. I imagine that the above recipe might horrify a health guru like Dr. Davis :) … but it is a low-carb junk/convenience/comfort food.
I might still enjoy the occasional corn on the cob–but at least in that form, there is a lot less corn in comparison to nacho chips.
I agree, Hit: Processed corn meal and cornstarch products are increasingly suspect, given the proportion of it now genetically-modified–and often kept secret.
If a new gene and, thereby, protein(s) are introduced into corn via GM, then what effect might it have on consuming humans? They don”t know, nor do they want to know. GM today, store shelves tomorrow . . . no questions asked.
I think cornmeal is _not_ a very good substitute, in retrospect. The bag said “organic” so it had to be good, right?
It”s not like I consumed a lot of those nacho chips in great quantities. I bought the bag last week and they were eaten over the course of 5-6 days. But the ”brain fog” returned, and I woke up feeling moody. I even felt discouraged a bit at this setback. At least in my case, I suffer the same averse effects with cornmeal in the form of nacho chips as I do with wheat… But I didn”t get hunger pangs from eating it, at least.
A day and a half later of correcting that mistake and now I feel like I”m making progress again. Two steps forward, one step back.
Hitfan,
I”ve been wheat and all grains (including hidden starches) free for 3-1/2 months. One cookie of my Aunt”s at Christmas (as a traditional nod – my grandma brought the recipe over from Europe and I”ve never seen them anywhere – they”re amazing), but no other slips. Sunday I grabbed a GF Cookie from the bakery at our coop. I know they put in cornstarch, tapioca starch and potato starch, but I fought the quiet voice warning me and said to myself (inside voice, of course), “I deserve this! Shut up!”
Well, Monday I was very down in the dumps and felt like c**p. It took until this morning (Tuesday) to recover. I don”t even want to relate all the gastrointestinal issues. Whatta dumb thing to do:-) But I”m convinced again…and smarter for it.
You also don”t/can”t eat many pork rinds because they are so filling with protein and fat. I can only eat about an ounce with dip before I”m stuffed.
The whole world knows they”re the devil and still they want to look like sheeps? Amazing.
like koreans say Fighting Dr Davis!!!!
I am trying to learn to reply. I think this book is changing my life!
With all due respect to those on both sides of this issue, I don”t simply believe something just because someone says it. I believe what my experiences have shown me to be true, and in this case my experience has shown me that wheat is toxic for my body. The reason for it hardly matters. Since I quit eating wheat I have lost weight. I no longer suffer from IBS, Joint pain, severely itchy skin, sleeplessness, and a host of other nagging issues. Additionally, the longer I am off wheat, the more I notice the benefits. I”m convinced because my body has convinced me and in the end that”s all that matters to me.
I couldn”t agree with you more! I too am losing weight, my hair and skin look better, and the pain in my joints is GONE!!! Wheat free for life!
Hi Dr. Davis,
Thank you for a great book. Please see the current (3/5/12) issue of First For Women magazine, which has a cover story entitled “Fat Melting Carbs” about the value of resistant starch, which the article correlates to eating plenty of “healthy whole grains.” It is maddening to see this type of misinformation out there, especially in magazines that influence so many people. I am a person who has struggled with type II diabetes and weight issues, and I have been “educated” by ADA diet recommendations. I always felt it was my own failure that has caused increased weight and bad blood sugar numbers. Now I know differently. I truly thank you for the book. It has changed my life for the better!
That”s right, Mary: It is decidedly NOT your fault.
The enormity of this blunder cannot be overstated. In the meantime, you now know better!
Had a guy yesterday drop his HbA1c from 6.7% to 5.3% using diet alone, essentially getting rid of diabetes. It”s really not that tough.
Dr Davis,
I”m a Type 2 diabetic and have been taking Metformin and Glipizide twice a day for a long time. My blood sugar numbers were never well controlled because I was still eating just about anything I wanted. Typically I would see 220-240 and a rare drop to the 180 range.
I”ve been wheat free and eating a Paleo diet now for 3 weeks. My bs numbers are typically 94-114 now an hour or two after a meal. I”m still taking the meds and would like to cut back or eliminate them all together. How should I proceed to stop the metformin and glipizide?
Ideally, Eric, you have a doctor who understands these issues . . . but don”t count on it. I”m continually shocked by people who tell me that they caused blood sugars and HbA1c to plummet with diet, eliminate a drug, and their doctor then chastises them for stopping the drug.
Try your doc first. The first to go should be glipizide, since this can cause dangerous hypoglycemia in a non-diabetic. Metformin is pretty benign and does not usually result in hypoglycemia.
I was curious about these “fat-burning carbs” so I found this article:
http://www.lichisuperfruit.com/diet-2/get-skinny-with-fat-melting-carbs.html
It makes the claim “they make more insulin available to break down fat cells and trigger satiety by turning off hunger signals”. Unfortunately it provides no sort of source reference for the amazing claim that insulin breaks down fat cells, rather than actually keeps fat from being used as energy. Makes the whole thing rather dubious.
Hi, Tale–
Interesting.
On the surface, sounds pretty hokey. If you try it, please let me know what you experience.
Thank you for pointing out the difference between hybridization and genetic modification. It is a huge pet peeve of mine that too many people, including people who obviously have been educated, don”t seem to know the difference. I blame Monsanto moles. Someone working in PR planted the notion in some random person”s head that the two techniques are one and the same, and word spread and now you run into people all over the internet claiming we”ve been “genetically modifying” grain since the Agricultural Revolution. It”s insane.
I have been low carb for years eating only high fiber whole wheat bread and taking Metformin for type 2 diabetes. However in spite of all my best efforts, I have always had an AC1 test at or above the official diabetes level of 5.7. I read your article in Life Extension Magazine a few months ago, went grain free and recently had my AC1 test. I am now officially 0.2 below the official level for Diabetes and 30 pounds lighter. I”m never going back. My Dr. was quite surprised with the results. I am 67 years old so I feel the results are very, very impressive. Don”t know if I”ll ever get off of Metformin but I know for sure that I am going to be grain free for the rest of my life. Let the grain industry scream and howl all they want, I”m done with them!
Great, Rong!
Given a bit more time and effort, I”ll bet you are off even the metformin with a HbA1c toeing 5.0%. Happens all the time!
Note that the diabetes drug industry is a double -digit growth industry in the midst of a recession. Is it any wonder, given what we are told?
Thank you for your encouragement. It”s no wonder at all. Diabetes is definitely a growth industry. I certainly bought into the low fat lots of grains push decades ago. Before I knew it, in spite of being a jogger and eating less, I had gained weight and become diabetic. Didn”t go low carb till I was well into my 50”s. If folks think that are fine because they don”t show signs of diabetes yet, just wait, time and age are not your friends.
The wheat lobby destroys the nasty “genetically modified” straw man!
Yeah!!!!!
They built the straw man …..well and they had to lie to build it.
But hey, isn”t that splitting hairs? …….err straws?
How about we make like Dorothy and put a torch to their straw man, Uncle?
If you follow the conspiracy implications behind The Wizard of Oz, the parallels go a little deeper. Ag centers, little people vs fat cats, newspaper moguls, addictive substances, exorbitant profits, official payoffs……
http://www.usagold.com/gildedopinion/oz.html
There”s much less profit in making people healthy. There”s literally $TRILLIONS of extra profit in feeding people cattle feed, then treating the results.
Though some claim that wheat has not been genetically modified, activists in Australia are fighting to stop it from being grown (for research) there: http://www.greenpeace.org/usa/en/news-and-blogs/campaign-blog/gmo-wheat-on-trial-q-a/blog/35848/
Transgenic wheat is unlikely to be any better, and possibly worse, than “modern” wheat. Let”s do all we can to prevent the DNA invasion and trespass of transgenic pollen into our crops.
Have you read the Non-GMO”s post from in.reuters.com today? “Monsanto guilty of chemical poisoning in France.” Its an eye opener. If they are killing farmers who use the stuff, who much more in danger are we as consumers? Don”t eat the wheat!
I have another two converts. Went to lunch with about 60 of my closest friends. The lady next to me is about 30 pounds overweight….she”s just purchased Atkins book. I told her to take it back and exchange it for Wheat Belly. She was approaching this as all carbs are bad, give them up temporarily and lose a few pounds. but had never heard the real culprit is wheat – and that once you know you”ll never go back to eating it. She waited around until after the luncheon and took down the name of Dr. Davis” book.
Wow, Neicee: You are quite popular with 60 friends at lunch!
Yes, Dr. Atkins was on the right track before much of the rest of the world. But, as advanced as he was in his thinking, he never quite put his finger on this most destructive of foods.
I live in an area, the Palouse in Eastern WA, where farmers grow wheat and a little bit of barley and garbanzos and alfalfa for crop rotation. Some of them are friends. I wish I knew what I would want them to grow instead of wheat. In spite of being technically “wealthy” they have large debts every year to pay for equipment and seed for planting. I wish more of them would turn their fields into pasture and raise cattle or grow some veggies. But if you have several thousand acres it”s hard to make any change. There are a few organic farms but they are tiny in comparison. There is an openness among farmers, though, because many have experienced diseases in their own families at far too young an age, ranging from autoimmune diseases like lupus, to asthma, cancer, severe joint problems/back problems, heart disease, premature dementia, etc.
Of course it”s hard to know what is caused by exposure to pesticides and what is caused by the crop itself. They need more education from a source that is not anti-farming. I hope some of them see my facebook posts and comments on Wheatbelly.
Birgit
Hi, Birgit–
I see this as an ocean liner trying to change direction. It will take time and a large turning radius!
I think we will spark change by voting with our wallets. If we stop buying wheat and buy other foods instead, we will see the markets respond to accommodate.
I believe and trust everything you say because when I follow the information of you and a few others, I get well, feel better and weigh less. When I eat wheat, I feel like crap, gain weight and have gut issues. I know it”s not the wheat of yesteryear and therefore it is modified to me. They can play semantics if they want to but, the truth is wheat is messed up and makes people sick!!
Thanks for all you do, Dr. Davis!
Penny
Austin, Tx
Yes, the proof is in the “pudding” . . . or the bagel, muffin, or ciabatta!
Did you notice the comment added by “Voice O. F. Reason” on that Amazon review? He noticed that the reviewer suspiciously has the same name as a grain industry executive. His comment:
“I think, Brent, you should cough up the US$15 for this book especially if you are the Brent Ericson who “has been named Vice President, Grain, for GROWMARK, a regional agricultural cooperative headquartered in Bloomington, Illinois, effective November 1, 2011. Ericson will be responsible for the overall management, oversight, support and growth of GROWMARK”s grain business, which includes 80 grain members and companies in Illinois, Wisconsin, and Iowa. Combined, the 80 companies market approximately 1 billion bushels of grain and oilseed annually into river, rail, and processor markets.” Could be an eye opener, Brent…. ”
Hey, to be fair, it”s entirely possible that the review was not posted by the executive. or a minion on his behalf. It”s still a reminder to be aware that comments can”t only be trusted at face value. (Yes, I see the irony in saying so here.)
Oh, priceless, Tale! No, I didn”t see that.
I find it incredibly arrogant, if true, that someone from the industry would post such an opinion 1) without reading the book, and 2) pass it off as a “book review.”
But such are the desperate tactics of an industry exec in retreat mode!
I agree with what you are saying but I disagree with your approach. Read shallowly, it might seem that you are saying that selective breeding and genetic modification in a lab are two different things. I work in science education, and I try and teach my students that selective breeding IS a type of “genetic modification” since you ARE modifying the overall genetic code of the animals/plant; it just takes a really long time (and, as you say, is often combined with other changes because youre relying on the random assortment of alleles and its hard to target one specific allele this way). I do then go on to say that colloquially, “genetically-modified organisms” is usually used to describe changes that are created with modern recombinant technologies that focus on one allele at a time, adding or removing it, which is faster and much more exact. But do work hard to to tie the two ideas together since it helps convey a deeper understanding of what creates traits in organisms (genetics), what causes changes in organisms (changes in genetics), which helps students understand the process of evolution overall (which is a huge, hairy issue in and of itself).
Anyway, tl;dr: I agree with what you are saying that selective breeding can be surprisingly more dangerous than targetted genetic modification, but I am concerned that trying to explain the ideas by separating them might lead to misunderstanding of the deeper meaning of these topics.
Noted, cTo.
But I disagree. I think the two techniques are worlds apart.
If I hybridize plant A with plant B, I will get some of the characteristics of plant A and some of the characteristics of plant B. I will also get unique genes and polypeptides that are present in neither parent, most of which are not identified and thereby introduced into the food supply. This is a very different process than genetic modification, in which single genes and sequences are altered.
I will be your guinea pig with the Carb lovers diet. I have been on !7 day diet program for 6 weeks and have lost 11lbs. I only need to lose 5 more for goal weight and 15 more for fantasy goal weight. I will use Ezekiel products for any bread mentioned as it does not cause stomach bloating, other resistant carbs are types of beans, bananas, potatoes, brown rice, oatmeal,peas,cornflakes, and rye bread.
I will try for 3 days or stop if my weight goes up.
nancy
I was diagnosed with Irritable Bowel Syndrome as a child and, later, with lactose intolerance. But a funny thing happened when I spent a month in Italy. My digestion settled down, and I found I could even digest some cheeses without pain. I also lost 20 lbs., which are now coming back in spite of a nearly car-free lifestyle. Is there a difference between the grains used in Europe and those we eat in the U.S., one that might account for my body’s different responses?
Hard to know, Cherie, but it is possible that the “cultivars” (i.e., strains) in Italy may be different, for the most part, from the dominant cultivars in the U.S. and Canada.
We have insufficient data. Nonetheless, note that Italians are suffering their own smaller obesity, weight gain, and celiac disease increase.
Europeans use a lower gluten wheat in all their dishes since they do not use Canadian Wheat which is harder and higher in protein.
Also, Italians use vrirgin olive oil which is much easier on our body then rancid american oils which are full of chemicals to keep them from smelling bad – canola, soy etc..
Finally, Italians do not throw HFCS, sugar and artificial sweeteners in all their foods like us in the USA.
sounds intriguing. I am going to try it.
7PBK
Dr. Davis,
I am a recent (last 7 years)lactose intolerant 55 yr. old nurse. In the past 6 months, I have been
experiencing the same s/s of lactose intolerance whenever I eat anything containing “wheat”. And yes, I
now I have a “wheat belly” that is embarassing beyong belief.
I just yesterday bought and read your book on my Kindle, “Wheat Belly, Lost the wheat, lose the weight”. I found it to be extremely interesting….and was blown away from what you wrote. Shocked actually. I have been exercising and swimming to no avail…had already eliminated all dairy months ago…and now experiencing the same bloating, abdominal pain and diarrhea anytime I ate macaroni salad, spaghetti, bread, a cookie….now I know why. Thank you!!!!
It’s 5am, first thing in the morning, I am getting a giant trash bag and tossing out all cereal, pasta products, soups, bread, crackers, frozen dough, sauces etc….into the trash. I intend to start over…eating only fresh, organic fruits, veggies etc along with more fish in my diet.
Your book made perfect sense and I thank your for bringing it to light.
Gigi in Ohio
Dr Davis,
The first paragraph of your book hooked me. I’ve been thinking that for years. I went to
School in the 60’s and 70’s and I can’t remember ANY fat children or teenagers!
I read yOur book on a recent car trip with my husband. We are both wheat free and feeling great.
My heartburn and joint pain is gone and my husband is not ravinous when he gets home. He used to eat his way through the kitchen as soon as he came in the door after work. Mindlessly because, I’m sure his blood sugar was so low after either not eating lunch or eating bread of some kind at noon.
Thank you so much for this book that makes so much sense! We have hope now!
Excellent, Colorado!
You are both wheat-liberated, allowed to eat to sustain, not to satisfy the hidden agenda of Big Food and agribusiness.
For most of my life I’ve had stomach pain and diahrrea. Went through just about every test. One doctor said it was my gall bladder. About 10 years ago I diagnosed myself with having Irritable Bowel, but basically there is no cure. I also developed arthritis about 5 or 6 years ago and started taking glucosomine and chondroitin. Last month a friend told me about “Wheat Belly.” Been gluten free for over a month….no stomach aches, no diahrrea, eating better, not feeling hungry all day, not stuffing myself with food to the point where I want to throw up, not even hungry. Stopped taking all medication and I can do squats without my knees hurting and I don’t need help getting up. I’m almost 63, play tennis everyday and haven’t felt this good in forever. Thank you Dr. Davis.
Forever is good, Barbara!
You can see how absurd it is that we are told that we’re all participating in mass hysteria.
No hysteria here . . . yet you and many others are experiencing transformations of health.
I have ordered some pasta and flour from Jovial foods. It is made with Einkorn flour. Is it ok to eat this occasionally? I do not have gluten or wheat sensitivity issues, just want to be healthy and lose my belly.
I’m not sure it’s einkorn, Julie.
The company was unable to produce the chromosomal analysis I asked for. So I am skeptical.
Dr. Davis,
I am 21 years old and consider myself to be pretty in tune with what the food industry consists of today. After reading your book, I was absolutely fascinated by your experiment with whole wheat flour and einkorn wheat flour. As an athlete I have always been told how essential it is to consume hundreds upon hundreds of grams of carbohydrates in conjunction with protein in order to build up greater muscle mass and prolong endurance. Is einkorn wheat flour a viable option for whole wheat replacement? What other sources of carbohydrate should I consider eating for healthier carbohydrate consumption?
Regards,
Andrew from Syracuse, New York
First of all, Andrew, I challenge the argument that athletes require tons of carbohydrates, certainly not the level typically advocated. This has real world implications, including heart disease, diabetes, arthritis, and cataracts.
For a modest carbohydrate exposure to use in the midst of exercise–not prior, not after, but during–bananas, sweet potatoes, non-wheat “energy” bars without unhealthy ingredients like fructose, and preparations like Goo are okay.
OMG! We have friends that have read your book and are now wheat free. I hadn’t seen her in several months and when I did I said man you look great. She is sooo excited about her new weight loss, not feeling tired and fat belly that she gave me your book to read. I went on line to google “genetically tested wheat” and now my interest in sparked. i will read your book and get back to you in several months after my diet change. I can’t even look in the mirror from my fat belly. I have a high metabolism and have always been thin. (I am 57 years young). The doctor told me it was because of menopause. My boyfriend has diabetic spikes and I intend to get him in line too. Makes all the sense in the world. Just came back from 1 month visiting Canada and am even bigger. Canadian wheat sounds like a real no-no too. I’ll get back to you with my results. It’s quite obvious that our government is not the so trusted govern as we thought they were…it’s time to take our health matters back. thanks.
Yes, please do, Deborah!
“Official” advice on diet. . . caused the problem. Reject it and experience newly rediscovered health, along with your size 4 dresses!
Dr. Davis,
I saw you on the news talking about wheat belly. I didn’t know that our wheat had been tinkered with and ruined making it unfit for the human body. I haven’t wanted to eat wheat since. I am planning on getting your book soon. It just so occurs I am on the Atkins Diet, Induction phace where no wheat is alllowed. I have lost 7 pounds in 7 days already . My hunger and ridiculous craving for wheat products has been reduced tremendously. I don’t look forward to eating wheat products again but will eat the other healthy grains instead. Wheat is everywhere so I know it won’t be easy. Has our other grains been ruined as well, like quinoa, barley, spelt etc.? Keep up the great work!
Thank you,
Ann
No, they have not, Ann, but you should still limit them for the reason that they are carbohydrate exposures.
Most of us, given the many years of carbohydrate over-consumption, can no longer tolerate more than a modest carbohydrate challenge.
I am 46 years old. In the last 4 years I’ve experienced stomach pain and diarrhea, many times only 20 minutes after eating a meal. It’s gotten progressively worse. A friend of mine was experiencing the same symptoms. She had testing done, and needed to give up wheat and gluten. I started paying attention to my diet, sometimes it was so unpredictable. Last month my sister-in-law (an MD) sent me your book “Wheat Belly.” I started reading it, and decided to give up wheat. It’s been about a month….no stomach aches, no diarrhea, no bloating feeling, and I don’t feel hungry at all. I look at the clock and realize it’s time to eat again. I feel like I got a new digestive system. I lost 5 pounds so far, but I didn’t get off wheat to lose weight. I feel great. I liked your book, and agree that there needs to be alot more testing and regulating on all the food that we grow.
Thank you Dr. Davis.
Very nice, Kim!
You can see why I go berserk and start throwing things when I hear advice like the USDA Food Plate or Food Pyramid telling us that wheat and grains should be the #1 component of diet!
It’s like saying that a program for lung health should be based on mostly cigarettes!
Known liver damaging GM wheat crops here they come! Another good reason for all your family to be wheat free.
http://www.abc.net.au/catalyst/stories/3329167.htm
Scientest warn of GM wheat threat.
Most importantly I forgot to add this:
http://www.gmwatch.org/latest-listing/51-2012/14180-scientists-warn-of-gm-wheat-threat
Thanks, Anna.
Left to the designs of the genetics community, this is going to get worse. In the meantime, vote with your pocketbook and eat none of it!
I am thinking about buying your book. I have already given up gluten to help with irritable bowel and am also on WW’s diet. I have lost weight but i am tired of having to only eat a few points a day. I have always had a high metabolism until I had a total thyroidectomy 4 years ago. Now I have to watch everything I eat and have a big belly. I can no longer work in Nursing because my body just will not let me. I’m 58 yet move like I am much older since surgery.
I do feel much better after giving up gluten. The GI improvement was expected but I did not expect to be able to breath better and also be more focused. I’m very interested in learning more.
It’s the lack of the T3 thyroid hormone at work again, Becky!
Please read Janie Bowthorpe’s Stop the Thyroid Madness Blog for helpful discussions.
Your doctor would sooner treat you with blood pressure medication, diabetes medication, and antidepressants before addressing your T3 thyroid hormone. I can’t tell you how WRONG this is!
My doctor has been pretty good about being open minded. I have been being treated with Armour thyroid for two years now. It has helped but not with the GI issues. We are both leaning towards honest food allergies. Giving up gluten has helped but he is suggesting giving up all processed foods.
I did order you book. I have to ponder if malabsorption led to thyroid disease prior to surgery. I had suffered GI issues for most of my life.
I am facinated at this but have a few questions. What are your thoughts on Ezekial Bread? Is this a better choice if you take the carb load into account. Are there NO wheat products (organic King arthur for example) out there that are acceptible in small amounts. I just have a hard time thinking I should eliminate an entire food. I agree that the wheat of today is not what it once was but so many other foods have been hybridzed-aren’t they just as bad? Aren’t the processed foods as a whole more the problem? Most of these contain wheat and LOTS of man made chemicals-so couldn’t some of the results people see be from carb reduction and chemical reduction combined? Please don’t take this is opposition-I appreciate your opion and you have made me think! Thanks!
No, Ezekiel is yet another example of the silly manipulations that slightly reduce one of the undesirable components (amylopectin A) of modern wheat, while allowing all the others to persist. It is awful, plain and simple.
2 + 2 = 11 when it comes to removal of wheat: The total health effect of removing it typically exceeds what you expect.
I do not believe I am exaggerating when I say that modern wheat is a perfect chronic poison. Ideal health simply cannot occur with its consumption.
I buy bread from “the bread lady” who says that the problem isn’t the wheat…………..it’s the potassium bromate that most companies put in the wheat? What say you? Thanks
Absolute nonsense.
For one, rarely is it used any more. And, two, if you read the book, you will see that there are far WORSE things in the bread and flour than potassium bromate.
But don’t expect wisdom on this issue from someone whose livelihood depends on it. Even Upton Sinclair pointed this out 100 years ago.
Just realized that most vodka is made with wheat. If that is so, then would drinking this wheat vodka do as much damage as eating other wheat products? Are there vodkas that are made with other grains?
Think Ciroc (grapes), Chopin (potato), and Smirnoff (corn).
Wheat-sourced vodkas should theoretically not trigger gluten/gliadin issues, as the process of distillation reduces their content to 20 parts per million or less. But many people still react to them, me included.
Thank you! We also found Tito’s ( Made in the USA from corn) and Sobieski Vodka made from rye.
I too have seen the benefits of avoiding wheat, after much questioning “why?” I had lived on cereal, toast, sandwiches, pasta, crackers, rolls much of my life. Now it is no longer a viable alternative for health. After much research, and personal trial of a wheat free diet (yes, it is hard to do and stick with!), I have finally come to the conclusion that wheat free is my main ticket back to good health.
I’m going to put it out there and say that wheat absolutely IS genetically engineered / genetically modified. See this article by Dr. Adams that details what has been done to wheat since our ancestors “broke bread together”:
http://www.thenaturalrecoveryplan.com/articles/What-Happened-to-Wheat.html
“. . . in the last few decades techniques such as injecting genes using biolistic methods and using bacteria to transfer genetic information in agrobacterial methods have been used to produce transgenic wheat. In this manner the wheat has been genetically engineered to contain what are referred to as ‘funny proteins’ from a variety of plant and animal sources including the fish, flounder and the mould, ergot.
“Companies including Monsanto claim that the use of these transgenic techniques can select with more precision the traits required rather than using radiation or chemicals to induce mutations as was previously the case.
“This genetic engineering of wheat has resulted in a crop that is no longer classifiable as a plant, but is now considered a genetically modified organism (GMO).
“Wheat has been and is being engineered to: Produce greater yields, Improve quality, Be disease and insect resistant, Require less nitrogen to grow, Require less pesticides and herbicides, Increase the glutenin content, Be resistant to drought, Be tolerant of heat, Reduce wheat’s allergenicity, Increase the nutritional value, Be resistant to aluminium contamination of the soil, Enhance wheat’s lignans which may have anti-cancer properties and Boost the human immune system using human genes!”
Dr. Davis, I’m sure you know about this company. My question to you is, would you consider eating this pasta?
http://www.jovialfoods.com/whole-grain-einkorn-pasta
I’ve been wheat-free (thanks to you and Gary Taubes) since August and I must say the difference is amazing. I was always bothered that tho my legs don’t look that heavy, I was always able to make deep indentations along my shin bones when I pressed my fingers there. Guess what? No more! During the first month I lost 12 lbs. and I know it was all water weight being held there by wheat. Thank you! (I’m just curious about the above einkorn pasta – I really don’t crave it. Surprisingly so, as I’d always loved it.
I would not eat this form of “einkorn” because 1) while it is less harmful than modern semi-dwarf wheat, it is still a strain of wheat, and 2) I am skeptical that it is truly einkorn.
When I asked the company owner to see the chromosomal analysis, I was assured that scientists had run one–but they couldn’t find the report. I suspect it is farro or some other strain from Italy, but not einkorn. Also, people who have been eating it and checking blood sugars are reporting high levels after eating it.
I just cut wheat out of my diet starting Oct 4,2012 The reason I did this is because I was told I have a wheat allergy about a year and a half ago. I didn’t feel the need at the time of my test because I thought if it was bad I would know what my wheat allergy does to me. For the last 3 or 4 months I had a very bad digestive issue with bleeding and just about passing out from pain. I decided to Google what the symptoms are to a wheat allergy and found digestive issues. I decided to avoid wheat this whole month so I could figure out what my wheat allergy does to me. By day 3 or 4 of no wheat my digestive system was working quite well! I have been searching what to eat and ran into Wheat Belly! Would your book help me to learn to eat without wheat? If what I see people saying about loosing weight, that could be a good side effect for me, but I am more concerned about learning how and what to eat.
Thanks for your time.
Yes, of course, Robin!
The whole premise is built on the evil effects of this bastardized form of grain, along with what happens and why health improves so dramatically when you eliminate it.
Hi Dr. Davis,
Do you know of any findings on sourdough breads and if theglutens in those are transformed into more healthy amino acids?
Also, I would tend to agree with you that wheat has indeed been genetically modified but using other intensive intrusive methods. Can you please point me to any further reading on this.
Thank you, Dragan
No, this is a fiction. A modest reduction in components such as amylopectin A via sourdough fermentation does not disable all the other adverse aspects of this food.
If you search this blog, you will find plenty of discussions about this issue of what methods were used. Looks especially at the techniques of “mutagenesis.”
Thank you for your help! Dragan
Sourdough bread has a lower glycemic index than non-sourdough bread made from the same grain. That makes sourdough a healthier bread.
When Wheat is organic, does that mean it is not hybrid, GM, or any of those things that make it unnatural? Seems to me, if they can mess with symantics and still sell unknown or hazardous foods – our organic wheat foods may be suspect too ??? Any thoughts, can the farmers really know what they are planting, 100% sure ?
Organic makes NO difference, John: It still originates with the same semi-dwarf strain created by genetics research. It remains a poison, despite the lack of herbicide and pesticide used to grow it.
Hello Dr. Davis,
My question is, is there any type of wheat that could be grown that does not have harmful effects to health? I am very willing and actually interested in growing my own food, and i understand semi-dwarf wheat and other hybridized strains are harmful. However, is there no type of wheat that could be bought that is not harmful to consume?
-Thank you
I think that there are strains of older forms of wheat that are LESS harmful than modern semi-dwarf wheat. But I do not believe there are any forms that are entirely benign and consistent with ideal health.
Einkorn is the most benign, yet I believe it still has at least some of the adverse effects shared by all forms of wheat.
As part of a diet, I cut out a number of foods a few weeks ago, including wheat products. The only flours I’ve eaten are from spelt or millet.
I read on the internet (so it must be true) that while einkorn is not gluten-free, its characteristics are not as objectionable as those in the hybridized wheat grown today. Maybe, maybe not, but it seems to me that a non-hybridized product is better than one that has been so altered as to be a completely different product than when it started out.
In any case, my question sis, are there are wheat flour products on the market today that are closer in their make-up to the non-modified wheat grown and eaten 50, 100, or 150 or more years ago. Or is hybridized wheat (even if grown organically) the only option?
> The only flours I’ve eaten are from spelt or millet.
Spelt might as well be wheat.
Millet is sky-high carbs (1 oz. is your meal limit of 15 grams net).
> … einkorn is not gluten-free, its characteristics are not as
> objectionable as those in the hybridized wheat grown …
If it really is einkorn (can the seller back up that claim with genetic analysis confirming that a nearby plot of Monsanto Menace hasn’t cross-contaminated it?), then it may be slightly less harmful.
But it still contains enough gluten to lay waste to a celiac or someone with acute non-celiac wheat sensitivity. And it’s still a sky-high carb. And you pay handsomely for the privilege of consuming this temporary distraction on the road to becoming grain free. We were there too.
Yes, there are, though generally produced by small volume organic farmers.
However, I don’t want you to perceive the Wheat Belly conversation as encouraging consumption of these less harmful, but not entirely harmless, forms of wheat. Wheat consumption has been problematic for humans for as long as we chose to compromise health with its consumption. It’s only gotten much worse due to the manipulations of agribusiness.
Niece got fibromyalgia and weight gain on US grown wheat. Went to Argentina and lived there for a year. Came back slim and painfree. Anyone know how to get hands on non-modified wheat?? I have purchased spouted wheat which doesn’t have the same effect on my body. Another author states that the lectins are destroyed when the wheat is sprouted and the body views it as a vegetable then. Still…..
Ooops! Just saw a post from Dr. Davis. Ok I’m off all of it. I see that sprouted wheat isn’t going to help me either. Thanks for the info.
Hello,
What do you have to say about Heritage grain? Red fife for example.
A friend asked me if a person can benefit from just “cutting down” on wheat consumption. Does wheat have to be completely eliminated to get SOME benefit especially if they do not have Celiac Disease?
> … if a person can benefit from just “cutting down” on wheat consumption.
Can a heavy smoker benefit by cutting back to a pack a day?
Can an alcoholic benefit by cutting back to one drink a day?
These are not mere metaphorical analogies.
> Does wheat have to be completely eliminated to get SOME benefit especially if they do not have Celiac Disease?
That sounds like the wheat talkin’.
1% of the population is celiac. 90% of that 1% don’t know it. Unless tested, you can’t assume you aren’t celiac.
Another 5% of the population are non-celiac but acutely wheat-sensistive. Even Big Grain(TM) admits this, and has no explanation.
Any of these 6% react strongly to small, possibly even trace amounts of wheat.
Cutting back won’t help them appreciably.
For the majority, consuming small or modest amounts of wheat still exposes us to the addictive properties, and frequently triggers a complete relapse into carb gluttony.
https://www.wheatbellyblog.com/2012/08/felled-by-a-crouton/
It also can keep the gut in malfunction mode, keep the weight on, keep the blood chemistry screwed up, and increase risk of inflammatory side effects. Pretty much all the problems associated with this toxin continue, just at a slightly lower level.
Modern technowheat is not a human food. If you need a cheap ubiquitous filler, it’s safer to eat styrofoam.
Cut wheat (and barley and rye) out altogether for a month. Don’t replace them with other high GI carbs. See what happens.
Read the many posts here, Louise, and you will see that cutting back on wheat is as effective as cutting back on cigarettes.
The one post that covers this further is the “Safe Sex . . . on Weekends Only.”
If you know something is toxic to your body why would someone want to continue to ingest it? Smoking is bad for you. Reducing tobacco intake is beneficial, but quitting is much better & will likely add years to ones life. All kinds of non-GMO flours are available for a little more money than the toxic stuff.
This is not a reply to the present topic but I have a 66 year old diabetic African American female with a family history of cerebral bleed and death of 2 of her siblings at the age of 68. She has clean carotids but her vascular supply to her occipital is very abnormal. She has been seen at Mass General’s Stroke Center in Boston Mass. Because of the location of her vascular abnormality she is not a surgical candidate. She is presently on Plavix and statin. I think the only way she can been treated is with diet change. She is presently on Ornish’s diet because of it’s past history of coronary improvement with his diet. Do you think changing to no wheat diet might be better for improving her cerebral vasculature? Any other recommendations. She is a walking time bomb. Both of her sibling died after a massive stroke at the age of 68. She is 66.
Sorry, Shirley, but I cannot comment, as I don’t know what you mean by “her vascular supply to her occipital is very abnormal.” Do you mean anomalous?
I will say that nobody belongs on the Ornish diet or any other low-fat diet. This is not the diet that humans are evolutionarily designed to consume. The data that are often used to justify the diet are deeply flawed. You might consider taking a look at my Heart Scan Blog for commentary, though it goes back quite a ways.
I find when I stop eating wheat, I do feel so much better but I have one problem. I get bad breath and I get a pain in my stomach (not bad just annoying). My doctor (ayear ago) thought wheat was causing my thyroid problem. Do you know why this happens?
Which: the stomach or the thyroid?
Dr Davis, thanks for all your work. Can you tell me if it is ok to use wheat pasta that is made in Italy or is it all the same?
There is a modest chance that the pasta from Italy may be made from an older or traditional strain of, say, farro, emmer, or a traditional strain of Triticum. But “less harmful” does not mean harmless.
Modern semi-dwarf wheat is the absolute worst. Traditional strains are less harmful, but not healthy. Have you read my recent “Neolithic dentist” post? It highlights how even ancient grains exerted unhealthy effects. Grains are the mistake of civilization.