Science Says...
1. Gluten protein triggers many disease processes.
2. Gliadin protein breaks down to opium like compounds that stimulate hunger and craving.
3. Wheat germ agglutinin contains a lectin that can damage intestines.
4. Amylopectin A is the complex carbohydrate wheat responsible for the very high insulin response.
5. Omega 6 is proportionally high and that promotes inflammation.
6. Consumption of wheat promotes visceral fat that is associated with diabetes, heart disease, and inflammation. Inflammation is the underlying process to nearly all disease.
"Think, think, think. " -- Winnie the Pooh
This is a powerfully destructive combination. Even if you aren’t sensitive to gluten.
What do I do?
What does this mean for me and my family? We don’t eat wheat or wheat products since August of 2010. We avoid most grain. Rice is our most common compromise and that is much less than ever before. We eat some “gluten free” products but we have come to realize that those products are full of carbohydrates we don’t need. They can make us fat and unhealthy too. We have gotten much thinner and feel better without dieting or changing our exercise habits. We didn't feel bad before, we just feel better now.
What do you do?
That is up to you. I like to teach, not to preach.
For additional information I recommend Wheat Belly, by William Davis, MD,
The Diabetes Solution by Richard Bernstein, MD and The Perfect Health Diet by
Paul Jaminet, Ph.D. and Shou-Ching Shih Jaminet, Ph.D. All have good bibiliographies for reference to research materials. I recommend reading the papers, source material, but most people just can’t do that. The above authors have distilled the science into something more understandable.
--Dave
Photo by Dave Carsten
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