Hi - long time lurker here, glad to finally post. I read that book at few months ago. The title makes it sound like a diet book but really Dr. Davis talks about the harmful effects of wheat, with some low-carb advocating at the end. I’ve been wheat-free since then and can’t see myself going back.
The fat in the abdomen is unique: unlike other parts of the body, it provokes inflammation, distorts insulin responses and issues abnormal metabolic signals to the rest of the body. It also produces estrogen, which creates “man breasts.” If you’re thinking about going wheat-free to lose weight, that’s great but it’s also a lot more than that.
A few decades ago, scientists were trying to increase the yield in wheat crops. They produced the high-yielding dwarf wheat we have today through hybridization (not genetic modification). However, it would be false to say that wheat before then was OK, it was just less bad, even the eikhorn kbell is talking about had its problems and is almost impossible to find today anyway.
You can’t reduce wheat to its gluten content. For example, another substance in wheat called “amylopectin A” is a carbohydrate that converts more efficiently to blood sugar than nearly all other carbohydrate foods. Wheat raises your blood sugar higher than pure sugar: the glycemic index of whole grain bread is 72 while that of sucrose is 59. It is also a powerful appetite stimulant. People who do not consume wheat eat an average of 400 calories less a day!
It also seems to cause a bunch of deseases. Wheat polypeptides bind to the brain and cause a lot of problems, including addiction (fatties who can’t stop eating), appetite stimulation, autoimmune deseases, skin deseases, dementia, alzheimer’s, pH disruption, accelerated aging and heart desease, among others. This is all explained in detail in the book.
Lastly, I think some people mix grain-free or wheat-free with low-carb or paleo. These are all different things. When you’re wheat-free, some grains are still ok, for example I eat rice and millet. Buckwheat is good too. The grains that are not to eat are: rye, barley, spelt, bulgur or kamut. Do not eat gluten-free “food.” That stuff is garbage.
Anyway, I highly recommend the book. It’s entertaining to read too. I saw Neil re-reading your post that you don’t eat butter. Is it because you think it’s healthier to eat less of it? ‘Cause butter is good for you (not margarine)![[Image: wink.gif]](https://rooshvforum.network/images/smilies/wink.gif)
The fat in the abdomen is unique: unlike other parts of the body, it provokes inflammation, distorts insulin responses and issues abnormal metabolic signals to the rest of the body. It also produces estrogen, which creates “man breasts.” If you’re thinking about going wheat-free to lose weight, that’s great but it’s also a lot more than that.
A few decades ago, scientists were trying to increase the yield in wheat crops. They produced the high-yielding dwarf wheat we have today through hybridization (not genetic modification). However, it would be false to say that wheat before then was OK, it was just less bad, even the eikhorn kbell is talking about had its problems and is almost impossible to find today anyway.
You can’t reduce wheat to its gluten content. For example, another substance in wheat called “amylopectin A” is a carbohydrate that converts more efficiently to blood sugar than nearly all other carbohydrate foods. Wheat raises your blood sugar higher than pure sugar: the glycemic index of whole grain bread is 72 while that of sucrose is 59. It is also a powerful appetite stimulant. People who do not consume wheat eat an average of 400 calories less a day!
It also seems to cause a bunch of deseases. Wheat polypeptides bind to the brain and cause a lot of problems, including addiction (fatties who can’t stop eating), appetite stimulation, autoimmune deseases, skin deseases, dementia, alzheimer’s, pH disruption, accelerated aging and heart desease, among others. This is all explained in detail in the book.
Lastly, I think some people mix grain-free or wheat-free with low-carb or paleo. These are all different things. When you’re wheat-free, some grains are still ok, for example I eat rice and millet. Buckwheat is good too. The grains that are not to eat are: rye, barley, spelt, bulgur or kamut. Do not eat gluten-free “food.” That stuff is garbage.
Anyway, I highly recommend the book. It’s entertaining to read too. I saw Neil re-reading your post that you don’t eat butter. Is it because you think it’s healthier to eat less of it? ‘Cause butter is good for you (not margarine)