Dr. William Davis Interview

Not to put a damper on the festivities, but this is a must hear interview! Among the topics (to just name a few of the health issues) are what wheat causes--acid reflux, inflammatory conditions, joint problems, gastrointestinal issues, diabetes, and obesity, and mental issues like anxiety and rage. 

Modern wheat is a highly hybridized version of what our grandparents may have eaten, and it is causing all sorts of problems that people don't realize are related to it. The glycemic reading for consuming 2 pieces of whole wheat is in the stratosphere. Its worse than several tablespoons of sugar. Listen, I was raised on all the propaganda everyone else was--whole grains are good for you. We get this from the American Heart Association, the American Dietetic Association, and the American Medical Association. Well, we don't get it from the gone rogue Dr. William Davis, a cardiologist. He reminds me of Dr. Robert Nara, a retired dentist, who used to tell his patients the truth about bacteria and how addressing it would address a variety of issues that people go to the dentist for.

Ok, back to wheat...

When you have an agricultural industry that weighs in with a $10 billion "budget" to lobby the government with in order to keep GMO labeling off our foods, you can see the wheels turning the machine. If you're a conspiracy theorist/realist like me, you don't have a problem believing something's going on here and that something's definitely afoul of the laws of human nature--from a health perspective anyway.

The medical industry makes big bucks treating not curing (and having more patients from modified consumables), farmers have greater yields, and  at the top of the pyramid, well, let's just say their efforts to reduce the population might fall along these lines.

Let me mention something else. There is an entire industry related to gluten-free foods. The problem is these foods may contain rice, tapioca, potato, or corn starch, all of which send the blood sugar higher than wheat! That's something I had to think about when I looked at a can of Stax or Pringles. One can has a huge number of calories too. Unfortunately, nearly everything you look at these days, from cereal to bread, muffins, cookies, pies, cakes, and even licorice, seems to contain wheat.

Ok, so what are the alternatives? For that I would recommend Dr. Davis Wheat Belly blog and the advice regarding food and recipes you can find there, but he mentions in the interview basic foods like veggies, fish, meat, eggs, cheese, and olive oil being good for us. One thing he mentions in this interview that I disagree with and I just emailed him on is the use of Stevia in lieu of sugar. I had serious foot pain from consuming that stuff until I stopped taking it. This is apparently the reaction that a number of other people have had. Others have had delayed reactions, but serious ones. I would not recommend that stuff.

In addition to the interview, I would strongly recommend his book Lose the Wheat, Lose the Weight.  You will get an amazing education on food and health!

If you think you don't have time to read it, you might want to take a look at my previous postings related to wheat:

Modern Wheat-a Poison II

Modern Wheat--a poison

Thank you Dr. Davis!

Modern Wheat-a Poison II

Wheat Belly: Lose the Wheat, Lose the Weight!

I'm currently reading this most informative book having discovered it through a Red Ice Creations article. 

In an effort to produce greater yields, wheat has undergone a large measure of hybridization with the result that the little dwarf wheat stocks now grown are not the same wheat your grandmother may have eaten, and the result that the effects on human physical and mental health have been, well, nothing short of catastrophic! I'm only on the 5th chapter and wow(!) am I getting an education! Here are some of the things presented in the book:

• Whole wheat consumption has been shown to increase blood sugar levels to higher than that of table sugar consumption 
• Because of wheat's morphine-like effect and the cycle of glucose-insulin production, wheat is a stimulant--an appetite stimulant
• The result of this increased appetite is what Dr. Davis calls the "wheat belly" and the bigger it is, the worse the response the body has to insulin with the result that higher and higher insulin levels get produced and this in turn may lead to a situation that could result in diabetes
• Another problem with a large wheat belly is the greater inflammatory responses in the body which can lead to heart disease and cancer
• Celiac disease, which is a serious condition of the small intestine, has been linked to wheat
• In a study done on people classified as obese, there was a 50% decrease in BMI (Body Mass Index) within half a year when wheat was eliminated
• Among the things people who have eliminated wheat from their diet have noted: improved mood, better ability to concentrate and deeper sleep
• During WW II a Dr. Dohan did investigative work related to schizophrenia. He observed that during food shortages men and women of Finland, Norway, Sweden, Canada, and the U.S. were being hospitalized in lower numbers when bread was unavailable. These numbers subsequently went up when wheat consumption resumed after the war.
• Dr. Dohan noted a similar pattern in the Stone Age culture of New Guinea. As the eating habits of westerners took hold in New Guinea, the population experienced a sixty-five fold increase in schizophrenia!
• It was the mid-sixties, and Dr. Dohan was doing experiments with schizophrenic patients at the Veteran's Administration in Philadelphia. What he and his colleagues did was to remove all wheat products from the diets of the patients. What resulted was a reduction in the number of auditory hallucinations, delusions, and social detachment experiences. When the wheat was returned to their diets, the hallucinations, delusions, and detachment from reality experiences resumed. Psychiatrists at the University of Sheffield in England observed similar results in their studies.
• This and a reduced effect on those with autism have been attributed to wheat in the diet. This is not to say these conditions were brought on by wheat, but that there was an apparent and marked exacerbation of them with wheat in the diet. 
• There is also the possibility that ADHD (Attention Deficit/Hyperactivity Disorder) may also be abetted by the consumption of wheat
• To lend even more credence to the idea of a brain-wheat connection, studies have been done by Dr. Christine Zioudrou in which it was shown that polypeptides, which gluten, the main protein of wheat breaks down into in the stomach, are able to pass through the blood-brain barrier. Once they are in the brain, they bind to the brain's morphine receptor, which is the same one that opiate drugs bind to. Given the name "exorphins," Zioudrou and her colleagues think these may be the factors affecting the schizophrenic patients who showed improvement upon removal of wheat from their diet.
• It gets worse (or better, depending on your point of view). This effect on the brain by these exorphins can be blocked by the use of the drug naloxone.
• Dr. Davis goes on to say that the pharmaceutical industry is pursuing the use of a weight loss drug--naltrexone--which is an oral equivalent of naloxone.

Dr. Davis relates multiple cases, including his own, in which people have experienced weight loss, clearer thinking, lower appetite, greater energy, and better overall health as a result of removing wheat from their diet. 

Another one of the cases that I was impressed with was one involving a comparison between einkorn, an ancient grain, and modern day whole wheat bread. The results went like this:
Blood sugar reading before consuming einkorn bread was 84 mg/dl (milligrams/deciliter). After, it was 110 mg/dl--a somewhat expected response after eating a carb. There were no perceptible effects afterwards--no nausea or fatigue, and nothing ached.

Blood sugar before consumption of whole wheat bread was 84 mg/dl. After consumption it was 167 mg/dl. After effects included nausea and a persistent queasy effect, stomach cramps, fitful sleep, inability to think clearly or read a paragraph without rereading it frequently. This was not a clinical trial but a personal experience by someone who has a wheat sensitivity, but one can glean from this that there is an obvious effect on the human body, one that we can all thank agricultural scientists for.

I should mention that the Rockefeller Foundation had a hand in this genetic modification of our wheat during a collaborative effort they did with the Mexican government in 1943. Of course, most modern-day farmers don't want to give up their yields either. And today, we have the corporations paying big bucks to keep GMO labeling off our foods. Wonder why...


Source:
Davis, William, M.D. Lose the Wheat, Lose the Weight! Emmaus?: Rodale, 2011. Print.

Modern Wheat--a poison

Modern wheat a "perfect, chronic poison," doctor says

2012 10 19
From: CBSNews 




 Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world’s most popular grain.

Davis said that the wheat we eat these days isn’t the wheat your grandma had: "It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight.

[...]


Read the full article at: cbsnews.com

 The Caveman Diet: Grain Free, Disease Free

 
By Lana Lokteff | RedIceCreations.com

Most people freak out without their morning wheat toast. However, more and more people are beginning to turn to the wheat-free diet, experiencing liberation from chronic health ailments, weight and blood sugar spikes. In the book, Wheat Belly, preventative cardiologist William Davis explains how eliminating wheat from our diets is the key to achieving permanent weight loss and relief from a range of health issues.

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.

Every day, over 200 million Americans (and millions more elsewhere in the world) 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.” Davis says that excess fat is not related to inactivity or high fat diets but is due to our love of foods like bread, pasts, muffins and cakes. None of these foods were consumed by our Paleolithic ancestors. It doesn’t matter if you eat whole wheat, multi-grain, unsprouted, germ, organic or gluten free because wheat is wheat. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the public as “wheat” 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.

[...]

Our food pyramid today is completely opposite of what our ancestors ate. But they did eat nuts and seeds so if you crave bready foods, try almond flour. Coconut flour is also wonderful but almond flour is easier to use and has a rich, moist taste to it. You can buy almond flour in the grocery store or make it at home yourself, which is easy to do with a food processor. There are thousands of almond flour recipes online to bake breads, cakes, cookies, pies or whatever you crave. Use plants based erythritol instead of sugar.



Read more at: redicecreations.com

Original Source: Red Ice Creations