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Thursday, September 8, 2011

Wheat Belly - A Book That is Going to Revolutionize Our Thinking About Wheat



It is a book that is taking America by Storm and soon no doubt the rest of the world will get wind of it.  Certainly the Grain Foods Foundation feels threatened and up in arms.

Here is an interesting podcast interview with Jimmy Moore.

My interjection here:  My husband is losing weight hand over fist and his blood pressure has come down substantially.  He uses half the meds.  He still needs to get off his beloved beer and things would probably be even better; he has a couple of beers maybe once or twice a week. There is gluten-free beer but I think it is expensive - still, he should make the switch.  Incidentally it is not just the weight loss that has affected his blood pressure because when he goes back on gluten, his weight goes up, his belly gets bigger and his blood pressure goes up.  I, on the other hand, have always had low blood pressure, however, I don't doubt I react to too much in the way of grains by gaining weight.  I have seen that time and again - even when I was in my teens and early twenties.  I didn't overdo anything like that until I started writing my Splenda dessert cookbooks and by the end of the second book, I had to seriously diet.  I was only 37 years old.  I know of plenty of people who are not affected by eating grains and stay slim, so I don't think it applies to everyone.

Some people maintain that autoimmune diseases can be caused by gluten.  Maybe that is so but in my case it was definitely a mycoplasma infection that set in when my own immune system defenses were down during a prolonged few years of grieving over the loss of my old family.   If it were not so, I would not get better on a small daily dose of antibiotic.  I am substantially better and only take a tiny amount of thyroid hormone each day; any more and I become seriously hyper and overstimulated.  Here is the article for the skeptics. 



6 comments:

RVcook said...

Dr. Davis says, "Wheat products are different. In addition to the 90- to 120-minute cycle of sugar and insulin, there’s the gliadin effect. Gliadin is the protein unique to wheat that stimulates appetite. Gliadin induces a subtle euphoria that triggers a need for more, no different than an opiate like morphine, heroine, or oxycontin."

This is SO true!!! I really think that Dr. Davis is on to something key here...the Gliadin connection which would explain why so many in our society are addicted to junk food. I really wish people would just stop long enough to think about every bite of food they put into their mouths. Most do not realize the "engineering" that agri-business has been doing to improve their profits while simultaneously ignoring the long-term health effects of consuming the 'engineered' food.

Dr. Davis will be forced to face his staunchest critics, but those that choose to listen carefully will certainly have their lives transformed...and that is a good thing!

Thank you for posting this.

Donna

Jennifer said...

It sure is a big eye opener and maybe the piece of the puzzle to figure out why people are getting so much bigger than in generations past. It sure is a cruel thing.

Patricia said...

Holy Cow! I had heard about this book and need to read it...gotta thank you AGAIN for that GF sandwich bread recipe...have been feeding it to my kids (who eat an all too typical high carb diet) with few complaints (amazing that!). :D

Jennifer said...

I know, I know - I was surprised by this news as well to be honest. Still, I think many people are able to have whole grains for whatever reason without problems, but then again, many can't.

That is amazing that the kids will eat it. You are blessed to be able to do that. I found the original recipe a little on the savory side, so I'm experimenting with leaving out the salt and maybe most of the Parmesan cheese - just a personal preference.

Ann said...

Very interesting. I still have whole grains in moderation...but it gives you something to think about.

Jennifer said...

I think he was specifically down on wheat. I don't think, for instance, oat flour has the same problems. But, you're right - everything in moderation!