People have been eating wheat as their staple diet for many years; therefore, it may be hard to believe that it can create problems in our body. While one in 133 Americans has gluten intolerance which can be labeled as wheat allergy, wheat intolerance or celiac disease, large number of people suffer from numerous different chronic digestive issues making it difficult to exactly pinpoint the source of the problem in otherwise healthy individuals. But one thing is certain - absence of wheat products does help in most digestive ailments. Many scientists believe that gluten and other such compounds found in modern wheat are the culprits for causing celiac disease and other gastrointestinal health problems.
All anthropological research indicates that prior to the
Agriculture Revolution, the diet of the human being in all cultures, consisted
of meat, low-starch vegetables, fish, eggs, nuts, seeds and fruit. Grains,
legumes, potatoes, etc. became a common staple in the diet only after it was
discovered that they could be mass produced and distributed at a much more
affordable price. This lead to industrialized agricultural food surplus, on the
ground of which subsequently human population grew in numbers. And that
prior to the consumption of these foods, the epidemics of type 2 diabetes,
anxiety, depression, heart disease, obesity etc., did not exist.
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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. According to him, the worst part of wheat
intake is genetic modifications. The wheat that we are eating today is not the
same as our ancestors have eaten. American agribusiness has modifying wheat
genetically to yield more produce but have failed to check its health hazards.
No doubt that Americans are producing more wheat that is serving more people
but at the same time the nutritious value of the wheat plant is decreased as
compared to the previous variety of wheat. Today we eat hybrid form of wheat,
which contains extra gluten and consists of sodium azide which is a toxic
substance. Today’s wheat consists of proteins called gliadins that are not
found in the parent plant and such proteins are not easy for our body to digest
properly.
The wheat that is produced today is highly toxic and
increases the sugar level of blood, causing inflammation and increase weight.
Most of the weight gained is seen in the belly which is referred to as “wheat
belly”. It becomes a site for inflammation and causes other health problems
such as high blood pressure, high blood sugar and risk of heart attacks. People
who are eating wheat every day, three times are becoming more probe to
inflammatory diseases and other health problems including heart ailments, fatigue,
acne, dementia, diabetes, IBS, etc. Dr. Davis refers to this new wheat as
“Franken wheat” and says that people who eliminate wheat from their diet can
reduce their belly and reverse back health problems.
Gliadin
Gliadin is a complex protein and body does not have the
capability to break it down into simpler substances which can be easily
digested by our body. It is broken down into peptides and peptides are too
large molecules for our body to digest easily. Our intestinal walls have to
give more space to these larger molecules in order to pass through. These
peptides are recognized as foreign particles by our immune system and they
begin to attack.
In normal persons who do not react to gluten, the
intestines cover up the gap as soon as the peptides are excreted and immune
system fails to recognize them. In people who are sensitive to gluten, the
intestinal walls remain wide open and it leads to a condition called as celiac
disease, wheat allergy or gluten sensitivity. Dr. Alessio Fasano, a celiac expert
from the University of Maryland School of medicine has found that due to
excessive gluten a protein called “zonulin” is created in our body. This protein
is responsible for breaking up the tight junctions between the intestinal cells
thus increasing the gap in people.
Opioid peptides
Other group of substances present in wheat is known as
opioid peptides. They increase appetite and cause more hunger. People start
craving for more food that is rich in carbohydrates. Craving is induced by a
group of compounds called as exorphins. Such effect is reduced by giving opiate
blocking drugs. These substances are addictive and
elimination of wheat from the diet causes withdrawal symptoms. These substances
are also known to produce schizophrenia.
Wheat germ Agglutinin (WGA)
It is a similar substance present in wheat containing
foods. It causes death of cell prematurely and causes leakage in the gut. The
inhibited nutrient absorption leads to a variety of nutritional deficiencies
like iron, zinc, all the Bs, folic acid, vitamin D and Vitamin A. The impaired
intestinal permeability permits food particles that are not completely
digested, yeast, bacteria and toxins to infiltrate the bloodstream. WGA causes
detrimental effect and produces growth of bad gut bacteria. Overgrowth of
bacteria causes diseases such as GERD, ulcers, colitis etc.
Amylopectin-A
Dr. Davis states that high blood cholesterol is not the
result of eating saturated fats but another factor is responsible for it and
that is eating wheat. Wheat is rich in carbohydrate called amylopectin A that
initiates the formation of low density lipoproteins. These small particles of
LDL are responsible for producing heart diseases. Majority of Americans have
loaded their body with small particles of LDL because they were told that avoid
eating fats and eat whole grains to maintain healthy heart.
Other health conditions associated with
wheat consumption
Brain disorders associated with wheat consumption include mood changes and
behavioral disorders which lead to depression, anxiety, bipolar disorders,
schizophrenia and loss of memory. Wheat is also known to produce a nervous
system disorder called as cerebellar ataxia in which a person loses balance and
experience loss of sensations in the extremities. A research group of British
society has found that half of the peripheral neuropathy cases owe to wheat
consumption. Another detailed study is given by the Mayo Clinic on loss of
memory by eating wheat. According to Dr. Davis, removal of wheat will help to
improve sleep, improve memory, concentration, boosts up the energy, reduce mood
swings, improve mood, slow down the signs of aging and also improve mental
co-ordination with other parts of the body.
Joint pains are common in people with regular wheat consumption. Such
individuals experienced great relief from pain and swelling after eliminating
wheat from their diet. Joint pains are triggered due to inflammation of the
synovial fluids and it is due to excess fat deposition in the belly which is
called as wheat belly. After reduction of wheat, inflammation subsides and
joint pains improve.
Skin conditions such as acne, eczema, psoriasis and other inflammations improve
after wheat elimination. There is long list of skin problems that improve after
eliminating wheat.
Wheat consumption is also related to certain autoimmune diseases such as rheumatoid arthritis and
inflammatory bowel diseases. A paper was published in “World Review of Nutrition
and Dietetics” in which these two auto immune conditions were related to high
wheat consumption. More search is being done but people who eliminate wheat
from their diet observe considerable improvements in their symptoms.
Gastrointestinal health problems associated with wheat consumption are irritable bowel syndrome,
acid reflux, bloating, cramps, diarrhea, ulcerative colitis, Crohn’s disease,
etc. People who stopped eating wheat experienced good results and improvement
in their symptoms.
Dr. Davis Wheat Belly Diet
If you want to follow the diet recommended by Dr. Davis
then you are not allowed to eat the following things along with wheat: Rice,
potatoes, legumes, gluten free food, dried fruits, cornstarch and cornmeal,
snack food including chips, popcorn, dessert including cakes and cookies,
ice-cream, dry roasted peanuts, soft drinks, canned meats, sorghum, millets,
oats, dairy products including cheese, yoghurt, butter, soy products, and self
basting turkey. Dr. Davis recommends avoiding commercial gluten free foods
because such foods are made by using cornstarch, tapioca starch which is more
harmful and raises blood sugar immediately. Wheat should not be replaced with
such foods.
According to Dr. Davis Belly diet you are recommended or allowed
to eat the following foods: You can take vegetables, fish, eggs, raw nuts, oil, coconut, herbs and spices, pickles, olives, ground flaxseed, non-sugary
condiments, and uncured meats. Dr. Davis
According to his clinical experience he says that people
who started with wheat free diet show marked improvement in joint pains,
asthma, relief from acid reflux, intelligence was increased, normal sleep was
achieved, no mood variations were seen and also helped to lose considerable
weight in a month. For more details on wheat free diet you may read Dr. Davis
book - Wheat Belly.
