What is wrong with wheat
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William DavisRenowned cardiologist, William Davis, MD explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls wheat bellies. According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: Its due to the whole grain wraps we eat for lunch.
After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as wheat—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.
Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, WheatBelly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
7 'Bad' Foods You Should Be Eating (Op-Ed)
This has led millions of people to give up gluten in hopes of losing weight, improving mood, and getting healthier. Though often thought of as a single compound, gluten is a collective term that refers to many different types of proteins prolamins found in wheat, barley, rye, and triticale a cross between wheat and rye 1. Various prolamins exist, but all are related and have similar structures and properties. The main prolamins in wheat include gliadin and glutenin, while the primary one in barley is hordein 2. Gluten proteins — such as glutenin and gliadin — are highly elastic, which is why gluten-containing grains are suited for making bread and other baked goods. In fact, extra gluten in the form of a powdered product called vital wheat gluten is often added to baked goods to increase the strength, rise, and shelf life of the finished product.
Today's hybridized wheat contains hard-to-digest proteins that aren't found in the parent plant. Wheat and grain-based foods are all around us. We love our bagels, pasta, bread and breakfast cereals. For many, the thought of eliminating these staples from our diets seems wholly unreasonable, if not ludicrous. But a growing number of people are switching to wheat-free diets - and for very good reason. As science is increasingly showing, eating wheat increases the potential for a surprising number of health problems.
Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization: it cultivates easily, stores for years in kernel form, releasing its nutritional bounty when the seed is ground and prepared into fresh breads or porridges. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients. At farmers' markets and natural food stores, we've talked to hundreds of people about wheat. More and more people are going "gluten-free" to fix long-standing digestion issues and they feel better. Yet, it is also very clear that there is more to this than gluten.
Living Wheat-Free For Dummies
It comes from a type of grass Triticum that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the primary species. Several other closely related species include durum, spelt, emmer, einkorn, and Khorasan wheat.
By Rusty Gregory, Alan Chasen. The scientific information is mounting about the detrimental effects of wheat and other grains. Wheat does seem to cause the most sensitivity for most people, for many reasons. With that said, you might try eliminating all grains because of the similarity in their structures. Why would you want to eliminate wheat on a trial or permanent basis? It would help to look at the history of wheat in the human diet. In this scenario, you know maybe one distant family member who suffers from or has died from one of these diseases.