In May 2012 I attended the Low Carb Cruise featuring cardiologist Dr. William Davis. The cruise was a great experience where I got to hang out with many leaders in the health and wellness field. Dr. Davis is the NY Times bestselling author of Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health which outlines how wheat is contributing to many health conditions including diabetes, cancer and obesity. Dr. Davis even overcame his own Type 2 diabetes diagnosis by changing his diet. The following are some of the reasons your daily bread, cereal and pasta are ruining your health. According to Dr. Davis “eating more healthy whole grains” is ineffective, fattening, and downright destructive.
All types wheat (including whole wheat) have a high glycemic index (GI), which can increase your glycemic load and create Type 2 diabetes over time. Amylopectin A is a complex carbohydrate that is broken down quickly in the mouth and can raise blood sugar more than 6 teaspoons of sugar. Eating just two slices of whole wheat bread will raise blood sugar more than a Snickers bar.
Amylopectin A is a starch in wheat that triggers an increase of dangerous small LDL particle formation which is low density cholesterol that can get clog blood vessels. A diet high in carbohydrates such as bread will create too much small dense LDL.
Wheat has gliadin which is an addictive opiates that stimulates our appetite throughout the day and impairs our ability to say no to high carbohydrate foods. These exorphins cause food obsession and unbearable hunger.
Genetic manipulations were used in the 1970′s to create a high-yield, short and stocky strain of wheat which creates an agricultural Frankengrain. These changes to the plant altered the amino acid profile, meaning the wheat of today has totally different effects on our delicate digestive systems than the grains of early agricultural times.
Wheat consumption stimulates an excess of female hormones in men which reduces testosterone, creating male breasts and erectile dysfunction.
Amylopectin A is a starch in wheat that sets off a vicious cycle of deep abdominal belly fat and hormone havok. Extra belly fat makes inflammatory chemicals that promote estrogen dominance which increases cancer risk in men and women.
Wheat is hidden in most boxed foods to stimulate appetite to keep us coming back for more.
After the introduction of agricultural products like wheat, about 10,000 years ago, human health declined. Early agricultural people showed signs of cavities, short stature, poor facial structure, and lowered bone density when compared to traditional hunter-gather cultures.
Seemingly nutritious wheat germ and sprouted wheat has lectins, which are poisons that keep humans from digesting the seed. These lectins cause significant damages and irritation in the small intestine over time.
Wheat germ agglutinin found in the wheat kernels unlocks the tight barriers of the small intestine letting undigested food into the bloodstream increasing the risk for autoimmune conditions such as MS, Lupus, Chrohn’s, and Hashimoto’s thyroid disease.
Fiber can be abundantly and easily obtained from fruits, vegetables and nuts. Wheat and other grains can cause constipation, the opposite effect most people are seeking from fiber.
Wheat consumption can interfere with the production of neurotransmitters such as serotonin in the small intestine creating depression, rage and anxiety in many people.
Long term ingestion of wheat can cause heartburn because food ferments and expands in the stomach. This undigested food pushes acid into the esophagus. Wheat also neutralizes important digestive enzymes in the stomach delaying the assimilation process, which creates more discomfort.