Feb 27, 2012


Read the letter below from Dr. William Davis. He has a few blogs that deal with the issue of genetically modified wheat. I have been following his writing and doing my own research for awhile before deciding to try it out. Read below the letter and I will tell you what I did.


My letter to the Wall Street Journal: It’s NOT just about gluten

Posted on February 8, 2012 by Dr. William Davis

The Wall Street Journal carried this report of a new proposed classification of the various forms of gluten sensitivity:New Guide to Who Really Shouldn’t Eat Gluten

This represents progress. Progress in understanding of wheat-related illnesses, as well as progress in spreading the word that there is a lot more to wheat-intolerance than celiac disease. But, as I mention in the letter, it falls desperately short on several crucial issues.

Ms. Beck–

Thank you for writing the wonderful article on gluten sensitivity.

I’d like to bring several issues to your attention, as they are often neglected
in discussions of “gluten sensitivity”:

1) The gliadin protein of wheat has been modified by geneticists through their
work to increase yield. This work, performed mostly in the 1970s, yielded a form
of gliadin that is several amino acids different, but increased the
appetite-stimulating properties of wheat. Modern wheat, a high-yield, semi-dwarf
strain (not the 4 1/2-foot tall “amber waves of grain” everyone thinks of) is
now, in effect, an appetite-stimulant that increases calorie intake 400 calories
per day. This form of gliadin is also the likely explanation for the surge in
behavioral struggles in children with autism and ADHD.

2) The amylopectin A
of wheat is the underlying explanation for why two slices
of whole wheat bread raise blood sugar higher than 6 teaspoons of table sugar or
many candy bars. It is unique and highly digestible by the enzyme amylase.
Incredibly, the high glycemic index of whole wheat is simply ignored, despite
being listed at the top of all tables of glycemic index.

3) The lectins
of wheat may underlie the increase in multiple autoimmune and
inflammatory diseases in Americans, especially rheumatoid arthritis and
inflammatory bowel diseases (ulcerative colitis, Crohn’s).

In other words, if someone is not gluten-sensitive, they may still remain
sensitive to the many non-gluten
aspects of modern high-yield semi-dwarf wheat,
such as appetite-stimulation and mental “fog,” joint pains in the hands, leg
edema, or the many rashes and skin disorders. This represents one of the most
important examples of the widespread unintended effects of modern agricultural
genetics and agribusiness.

William Davis, MD
Author: Wheat Belly: Lose the wheat, lose the weight and find your path back to health


It was really simple to say but harder to do until you can wrap your brain around a few things. The first is that if you have to diet in a way that makes you know you are dieting, you stand a good chance your diet will fail. My premise was simple: as you read about genetically modified wheat is bad.  It is not the wheat that your grandparents ate that was bad for you – so the notion of whole grain = health is rooted in good science were it not for the dwarf wheat mutations we are being fed now.

To say this stuff is not good is an understatement. It does however represent the livelihood for many farmers and currently is the center for debate in our exports as many countries are refusing it and being threatened with trade sanctions if they do not buy the stuff.

So I understood the two ingredients that needed to go were wheat and sugar. The wheat winds up becoming sugar in me which equate to liver stored fat in all theplaces I hate to see it. And sugar by itself…

But I love sugar – chocolate, and there is no way to give it up. 

Cutting out wheat meant no bread, pasta, grains. Simple. I enjoyed homemade spaghetti sauce with my vegetables and left the spaghetti behind. It was easy.  Not eating toast was harder – but after a day it became easier. Later on I did find a bakery – in the supermarket – that uses organic non-modified wheat. Okay! Small quantities.

You can eat meat (just not processed meat) and obviously not a 20 oz steak slathered with sour cream and no baked potato of fries…

For sugar I use STEVIA which is the only natural sweetener that has been around for thousands of years. You can buy it in liquid form but not Truvia which has glucose added and none of that other stuff that uses the Stevia name like Stevia in  the Raw. Use the straight stuff. The little bottle is pricey but lasts forever. 1 drop is about 1 tsp of sugar. You have to play with it to find the strength suited to you otherwise you get a bitter taste, but  that is short lived and I cannot tell the difference.

Stevia in hot drinks, and I make my own chocolate using 100% bakers chocolate, coconut oil (which is as good or better than olive oil), raisins for taste, nuts, flax seeds, orange extract, melt mix and let it solidify – an excellent no sugar snack that satisfies.

My weight loss happened at a decent speed, and with no cravings. There was, however, a side effect of stopping wheat – withdrawal symptoms kick in and for a few days you feel sluggish. After that your energy level rises and you sleep better and function better.

I still have a way to go. To reach my target weight of 189lobs will take me a few more weeks. Meantime I continue to enjoy all kinds of food and will not be changing my pattern after my target is reached. I am interested in researching more about the deplorable state of food we sell in this country and why self-sustaining is a good thing.

I cannot explain this better than Dr. Davis’ blog, so if you are interested in health you might check it out.  He talks about everything including self-directed medical care which I will discuss in a future blog posting.

Click http://www.wheatbellyblog.com/ & http://www.trackyourplaque.com/blog/ to learn more. See below for the bio of Dr. Davis.


PS: I enjoyed having to buy new clothes with a smaller waist size, as well.


Dr. William Davis: A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100
million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch.

After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic— and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat”—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.

Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

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