“The food you eat is making you sick and the agencies that are providing you with guidelines on what to eat are giving dangerous advice with devastating health consequences. You can change that today.” Dr. William Davis, cardiologist, author and health crusader. Dr. Davis is also Medical Director and founder of theWheat Belly Lifestyle Institutethat helps people navigate this lifestyle and provides a community for further engagement, and founder of theCureality programthat helps educate and inform people in ways to take back control over health.
Over 80% of the people I meet today are pre-diabetic or diabetic.In an effort to reduce blood sugar, I asked patients to remove all wheat products from their diet based on the simple fact that, with few exceptions, foods made of wheat flour raise blood sugar higher than nearly all other foods.Yes, that’s true for even whole grains.More than table sugar, more than a Snickers bar.Organic, multigrain, sprouted–it makes no difference.
People returned several months later and did indeed show lower blood sugars, often sufficient for pre-diabetics to be non-prediabetics.
But it was the other results that took me by surprise:
weight loss of 25 to 30 lbs over several months
marked improvement or total relief from arthritis
improvement in asthma sufficient to chuck 2 or 3 inhalers
complete relief from acid reflux and irritable bowel syndrome symptoms
disappearance of leg swelling and numbness
increased mental clarity, deeper sleep, and more stable moods and emotions
That’s when I asked why this would happen.
Why would removing the darling of all dietary advice — “healthy whole grains” — result in substantial weight loss and often astounding turnarounds in numerous health conditions? From arthritis to acid reflux to schizophrenia, these can be either caused or made worse by wheat — this food we are advised to eat more of. It’s about being set free from the peculiar appetite-stimulating effects of the opiate-like compounds unique to wheat. It’s also about losing weight–10, 20, or 30 pounds is often just the start.
As I spoke to agricultural geneticists and studied the evidence, it became clear that modern wheat had undergone extensive changes, changes introduced primarily for purposes of increased yield per acre, converting the traditional 4 1/2-foot tall “amber waves of grain” into a high-yield 18-inch tall, stocky semi-dwarf strain.
The changes were not just in outward appearance, but were accompanied by changes in numerous other components—none had been tested for suitability for human consumption.Products made from modern wheat contain forms of gliadin proteins, glutenins, wheat germ ag-glutinin, and other proteins never before encountered by humans.” Read details here.
Randy Alvarez of The Wellness Hour interviewed Dr. William Davis on April 16, 2015. Below is the video of the interview.
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