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consciouseating Banishing by Lee Walker

Wheat Belly The Drawbacks of a Wheat- Dominated Diet

genetics, an area largely ignored by medical doctors, and my own inter- views with U.S. Department of Agricul- ture experts substantiated what my own anecdotal evidence has revealed.

Why has wheat suddenly become such a health threat?

The wheat we eat today is not the same wheat our grandmothers used for bak- ing. In the 1970s, in anticipation of a global population explosion and world hunger issues, a well-meaning Uni- versity of Minnesota-trained geneti- cist developed a hybridized strain of high-yielding dwarf wheat. By 1985, all wheat products were made from the altered dwarf strain, which now comprises 99 percent of all wheat grown worldwide.

By weight, D

r. William Davis, author of Wheat Bel-

ly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, is a preventive cardiologist who has gone against the grain to expose yet another genetically engineered mon- strosity, shedding light on the dark side of today’s commercial wheat crops.

What made you suspect that wheat might be behind numerous health problems?

When I recognized that 80 percent of the people that came to see me had diabetes or pre-diabetes, I began ask- ing patients to consider removing all wheat from their diets. This made sense to me due to wheat’s high glycemic index. Foods made from this grain raise blood sugar higher than nearly all other foods, including table sugar. The next logical step was to reduce blood sugar by eliminating wheat—organic, multi- grain, whole grain and sprouted—from anyone’s diet.

Patients that followed my simple directives and replaced the lost calories

18 Hudson County

with healthy foods such as vegetables, raw nuts, meats, eggs, avocados, olives and olive oil returned three months later with lower fasting blood sugars and low- er glycohemoglobin levels, which tests how well diabetes is being controlled. Some diabetics became non-diabetics and pre-diabetics became non-pre-dia- betic. On average, these people each lost about 30 pounds and experienced relief from arthritis and joint pains, acid reflux, migraine headaches, edema and irritable bowel syndrome, as well as other condi- tions. Some even reported that they no longer needed inhalers for asthma. Initially, it seemed like these posi- tive results were just odd coincidences. However, based on the overwhelm- ing number of incidences, I clearly saw that it was a real and repeatable phenomenon. I began systematically removing wheat from all my patients’ diets and continued to witness similar turnarounds in health. Research related to agricultural

this modern wheat is approximately 70 percent carbo- hydrate, in a highly digestible form of a starch known as amy- lopectin

A, which converts

more easily to blood sugar than nearly all other simple or complex food car- bohydrates. Gram-for-gram, wheat in- creases blood sugar and causes insulin problems to a greater degree than even potato chips or table sugar.

Wheat, which now typically com-

prises 20 percent of all the calories we consume, is in hundreds of prepared foods such as instant soups, salad dressings, candy and granola. In 1970, this wasn’t true. Wheat was only in such foods as bread, rolls, cookies and cake, and it was in a natural form.

How does a wheat-dominated diet compromise health?

Eating a wheat-based cereal for breakfast, wheat crackers and pretzels for snacks, two slices of whole wheat bread for lunch and whole wheat pas- ta for dinner results in too much expo- sure to amylopectin A, and repeated spikes in blood sugar levels. This leads to insulin resistance and cultivates the growth of visceral fat in the abdomen,

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