I
referenced the book, Wheat Belly, by Dr. William Davis, MD, Cardiologist; now I
would like to share with you excerpts from his book, whereby he calls “wheat”
an opiate. Enjoy!
“Modern
wheat is an opiate.
And,
of course, I don’t mean that wheat is an opiate in the sense that you like it
so much that you feel you are addicted. Wheat is truly
addictive.
Wheat
is addictive in the sense that it comes to dominate thoughts and behaviors.
Wheat is addictive in the sense that, if you don’t have any for several hours,
you start to get nervous, foggy, tremulous, and start desperately seeking out
another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month
old crackers at the bottom of the box. Wheat is addictive in the sense that
there is a distinct withdrawal syndrome characterized by
overwhelming fatigue, mental “fog,” inability to exercise, even depression that
lasts several days, occasionally several weeks. Wheat is addictive in the sense
that the withdrawal process can be provoked by administering an opiate-blocking
drug such as naloxone or naltrexone.
But
the “high” of wheat is not like the high of heroine, morphine, or OxyContin.
This opiate, while it binds to the opiate receptors of the brain, doesn’t make
us high. It makes us hungry.
This
is the effect exerted by gliadin, the protein in wheat that was
inadvertently altered by geneticists in the 1970s during efforts to increase
yield. Just a few shifts in amino acids and gliadin in modern high-yield, semi-dwarf
wheat became a potent appetite stimulant.
Wheat
stimulates appetite. Wheat stimulates calorie consumption: 440 more
calories per day, 365 days per year, for every man, woman, and child. (440
calories per person per day is the average.) We experience this, sense the
weight gain that is coming and we push our plate away, settle for smaller
portions, increase exercise more and more . . . yet continue to gain, and gain,
and gain. Ask your friends and neighbors who try to include more “healthy whole
grains” in their diet. They exercise, eat a “well-balanced diet” . . . yet
gained 10, 20, 30, 70 pounds over the past several years. Accuse your friends
of drinking too much Coca Cola by the liter bottle, or being gluttonous at the
all-you-can-eat buffet and you will likely receive a black eye. Many of these
people are actually trying quite hard to control impulse, appetite, portion
control, and weight, but are losing the battle with this appetite-stimulating
opiate in wheat.
Ignorance
of the gliadin effect of wheat is responsible for the idiocy that emits from
the mouths of gastroenterologists like Dr. Peter Green of Columbia University
who declares:
“We
tell people we don’t think a gluten-free diet is a very healthy diet . . .
Gluten-free substitutes for food with gluten have added fat and sugar. Celiac
patients often gain weight and their cholesterol levels go up. The bulk of the
world is eating wheat. The bulk of people who are eating this are doing
perfectly well unless they have celiac disease.”
In
the simple minded thinking of the gastroenterology and celiac world, if you
don’t have celiac disease, you should eat all the wheat you want . . . and
never mind about the appetite-stimulating effects of gliadin, not to mention
the intestinal disruption and leakiness generated by wheat lectins, or the high
blood sugars and insulin of the amylopectin A of wheat, or the new allergies
being generated by the new alpha amylases of modern wheat.”
This
is just a taste of what the good doctor has to say about wheat. It has impacted
my life; I pray that it will do the same for you. Please, do the research for
yourself. I’m in the process.
More:
www.gingersworld.net