Wheat and other gluten-containing grains like rye, barley, spelt, triticale, bulgur, kamut, and most oats.
A review paper in the New England Journal of Medicine found that fully fifty-five diseases can be caused by gluten. Among these are heart disease, cancer, nearly all autoimmune diseases, osteoporosis, irritable bowel syndrome and other gastrointestinal disorders, gallbladder disease, Hashimoto’s disease, migraines, epilepsy, Parkinson’s disease, ALS, neuropathies, and most other degenerative neurological disorders as well as autism. Gluten can also cause many common psychiatric illnesses including anxiety issues, ADD/ADHD, bipolar disorder, depression, dementia and schizophrenia.
- From the The Wheat Belly and Wheat Belly Cookbook, William Davis M.D.
Whole wheat bread increases the blood sugar to a higher level than sucrose (sugar). Aside from some extra fiber, eating two slices of whole wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda or eating a candy bar. It makes us hungry and fat, hungrier and fatter than any other time in human history.
“Eat more healthy whole grains” is among the biggest health blunders ever made in the human history of nutritional advice. Modern health care, treating millions of people at the cost of hundreds of billions of dollars every year for hypertension, high cholesterol, obesity, arthritis, acid reflux, irritable bowel syndrome, fibromyalgia, migraine headaches, depression, diabetes, various forms of neurological impairment, and on and on, is really treating …wheat consumption. And the endlessly repeated advice to eat more “healthy whole grains” fuels this fire, much to the appreciative applause of the pharmaceutical industry. After all, the pharmaceutical industry funds a good part of the wheat lobby promoting and propagating this message. Oh, you didn´t know that? Yes, a long list of drug manufacturers have close financial ties to the organizations that lobby the Congress, help establish school lunch policy, and get cozy with the USDA to maintain the lofty nutritional role of “healthy whole grains”.
One of the biggest contributors to the American Diabetes Association over the years has been Cadbury Schweppes, the world´s largest candy and soda drink manufacturer. Diabetes drug manufacturers have been quite generous, too.
The extremes of blood sugar and insulin are responsible for growth of fat specifically in the visceral organs. Visceral fat accumulates, creating a fat liver, two fat kidneys, a fat pancreas, fat large and small intestines, as well as its familiar surface manifestation – a wheat belly. (Even your heart gets fat, but you can´t see this through the semi-rigid ribs.) Visceral fat is also uniquely capable of triggering a universe of inflammatory phenomena and it is a factory for estrogen production in both sexes. Increased estrogen, breast cancer, man boobs……all from the bag of bagels shared at the office.
We are now in the midst of the worst epidemic of diabetes ever experienced by humans, such that the curve showing the number of people with diabetes is in the vertical climb straight upwards, a trajectory that is likely to engulf your children and grandchildren.
The lack of appreciation of celiac disease (gluten) among physicians, coupled with its many unusual presentations (for example, fatigue, or migraine headaches without intestinal symptoms), means an average delay of eleven years from symptom onset to diagnosis. Many gluten-free foods are made by replacing wheat flour with cornstarch, rice starch, potato starch or tapioca starch. This is especially hazardous for anybody looking to drop twenty, thirty or more pounds, since gluten-free food, though they do not trigger the immune or neurological response of wheat gluten, still trigger the glucose-insulin response that causes you to gain weight.
In the U.S., 1 in 133 equates to just over two million people who have celiac disease, yet less than 10 percent of them know it. Celiac disease is expressing itself in so many varied ways. While 50 percent will experience the classic cramping, diarrhea, and weight loss over time, the other half show anemia, migraine headaches, arthritis, neurological symptoms, infertility, short stature (in children), depression, chronic fatigue, or a variety of other symptoms and disorders. The disease itself has increased in frequency, fourfold over the past fifty years. To make matters worse, the increase in celiac disease has been paralleled by an increase in type 1 diabetes, autoimmune diseases such as multiple sclerosis and Crohn´s disease and allergies.
Nobody escapes the effects of wheat. They might be visible on the surface, they might be hidden deep within your stomach, intestinal tract, bloodstream, or brain, but they´re there, working their effects.
The message to ”eat more healthy whole grains” should accompany other mistakes, such as substituting hydrogenated and polyunsaturated fats for saturated fats, substituting margarine for butter, and substituting high-fructose corn syrup for sucrose, in the graveyard of misguided nutritional advice that has confused, misled, and fattened the American public.
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