Nutrition
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Your biggest health mistake: Eating whole grains?

In his New York Times bestseller Wheat Belly, Dr. William Davis finds a lot wrong with this popular food type.

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You care about your health so you eat whole grains and avoid white flour and sugar. After all, hard medical evidence tells us that eating a candy bar is far worse than eating just two slices of whole grain bread. Right?

Wrong.

According to Dr. William Davis in his New York Times bestseller Wheat Belly, eating whole grain bread spikes your blood sugar more than eating pure sugar. This spike, along with the other properties of wheat, causes you to gain weight and puts you on the path towards diabetes.

Even if you aren’t overweight or pre-diabetic, it still doesn’t mean that you’re safe to eat wheat. If you suffer from ulcerative colitis, PMS, migraines, insomnia, arthritis, IBS, depression, mood swings, fatigue or inexplicable digestive problems, wheat may be the culprit.

The cure — and why organic isn’t better

Thankfully, according to Dr. Davis, the cure is simple: Don’t eat wheat. Surprisingly, that includes organic, sprouted and even “ancient grains.”

Why? Because there is no single component of wheat — GMO’d or not — that accounts for its many adverse health effects: The gliadin proteins found in wheat cause appetite stimulation; amylopectin A affects blood sugar; and the lectin wheat increases intestinal permeability to foreign proteins. In other words, it’s not just the processing of the wheat or gluten that’s the problem. It’s all bad.

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Is eating wheat free good for you? What the skeptics have to say and why Dr. Davis says they don’t have it right

Skeptics warn that wheat-free diets can cause a significant impairment to cognitive function as a result of removing carbohydrates from one’s diet. There is also concern for deficiencies in Vitamin D, magnesium and fiber, to name a few. Dr. Davis admits that these are all legitimate concerns — if you replace wheat with “Kool-Aid.”

But this is not what Dr. Davis advocates. Rather, you should replace wheat with fruits, nuts, eggs and non-processed meat. With these substitutions any fears of nutrient loss is easily avoided. In fact, avoidance of wheat has shown to increase the amount of nutrients found in the blood work of Dr. Davis’ patients, never mind the added benefits of weight loss.

There’s more: The shocking facts about quinoa, pharmaceutical companies and hybridized food!

Have you switched to a gluten-free diet, but still can’t lose weight or improve your diabetic condition? In the March 2012 issue of OptiMYz, Dr. Davis will tell you why the problem may be the quinoa, oatmeal and the manufactured gluten-free foods that you’re eating. Also read our full interview with Dr. Davis to find out the shocking connection between the Grain Association and the Pharmaceutical Industry, the scary truth about hybridized food, and the diet Dr. Davis recommends — and follows himself! After reading this article you’ll be scared wheat-less.

Natalka Falcomer, BA, JD
The Accommodating Kitchen
theaccommodatingkitchen@gmail.com

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Uploaded by Stephanie Seaward