Wheat Belly Cookbook: 150 delicious wheat-free recipes for effortless weight loss and optimum health. Dr Davis William

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       Why Does My Stomach Hurt?

      And why do my joints ache, and my bowels rumble, and my feet swell, and my . . .?

      Eat some jelly beans, and you get a blood sugar rise, grow some tummy fat and rot your teeth. Drink a carbonated soft drink, and you get a blood sugar rise, grow some tummy fat and rot your teeth. End of story.

      But eat wheat, and you get a blood sugar rise, grow some tummy fat, rot your teeth – and experience increased appetite, addiction, acid reflux, bowel urgency, joint pain, leg swelling, migraine headaches, skin rashes, dandruff, moodiness, sleeplessness, depression, seizures, dementia and on and on. No other food is capable of such head-to-toe destruction of health – not jelly beans, not bag after bag of M&M’s, not soft drinks by the litre bottle, not high-fructose corn syrup. (I know of a few poisons that can do the same, however.)

      We consume this genetically altered (notice that I did not say genetically modified, the imprecise and elusive terminology of those wily geneticists) form of wheat. You’ve been eating it, sharing it with friends and family, feeding it to your kids. You’ve been choosing multigrain over white because you were told it was a healthier choice. You’ve been loading up with bran cereal at breakfast to keep your colon working smoothly. And pasta? A low-fat staple at the dinner table.

      The problem: Modern wheat is not the wheat of your mother’s day, nor is it the wheat of the 19th century. It is far removed from the wheat of the Bible and vastly different from the wheat that grew wild and was first consumed by hunter-gatherer humans.

      So what happens to us modern humans who’ve been consuming this stuff, told by all ‘official’ sources of dietary advice to eat more ‘healthy whole grains’ that come from high-yield, semi-dwarf strains of wheat?

      I’m afraid it’s not a short list. The list of effects – no, the catalogue of effects – that derive from consuming quantities of this modern creation of genetics research reads like a description of all the ills of modern life, hauntingly familiar in that it likely describes the people around you, perhaps even you.

      Every wheat-consuming individual will not experience all of the effects discussed. You might experience, for instance, ‘only’ acid reflux and disrupted intestinal health, or ‘only’ appetite stimulation and addictive behaviour. But no individual is entirely immune to the effects. Let me say that again: No individual is entirely immune to the effects of consuming modern wheat. In other words, no matter who you are, no matter how good you look and feel, whether you are a winner on Dancing with the Stars or a champion at horseshoes, wheat works its magic on you. Nobody escapes the effects of modern wheat, whether you perceive them or not. And, given its ubiquity and incredible potential to exert so many effects on health, it is wise always to consider wheat as the culprit in just about any health condition you develop.

      While most people perceive symptoms that can be blamed on consumption of wheat, some people have no symptoms at all but just have distortions of multiple metabolic phenomena beneath the surface. It might be high blood sugar or hidden inflammation from amylopectin A and gliadin; it might be increased flow of abnormal foreign substances into the bloodstream from wheat germ agglutinin – but it’s all there, smouldering away, taking its toll on long-term health.

      This is why I do not advocate gluten elimination only for the gluten sensitive; I am advocating wheat elimination for everybody because we all experience undesirable effects from consuming this thing, not just the relative few with coeliac disease or blood-test-proven gluten intolerance.

      So what does the unwitting wheat-eating individual experience by eating more wheat-containing ‘healthy whole grains’? Let’s pick the effects apart, one by one.

      Blood Sugar Disasters

      Consult any table of glycaemic index (GI) values that describes how high blood sugar ranges over the 90 to 120 minutes after consuming any food. You will see that two slices of wholemeal bread have a higher glycaemic index than nearly all other foods – higher than 6 teaspoons of table sugar, higher than a Snickers bar, higher than ice cream.

      GI of wholemeal bread = 72

      GI of sucrose (table sugar) = 59 to 65

      (The GI of sucrose varies in different studies.)

      GI of a Snickers bar: 41. Ice cream: 36.

      Whole grains, such as 12-grain or multigrain breads that contain more fibre, do indeed have a somewhat lower GI, typically in the 50 to 55 range, around the same as a Milky Way bar.

      Being told to ‘eat more healthy whole grains’ thereby provides advice to consume foods that send blood sugar through the roof for breakfast, lunch, dinner and snacks. And note that the GI of foods is nearly always obtained by examining blood sugar behaviour in young, slender volunteers. The blood sugar rise is often far higher in older and overweight people. GI therefore describes the best-case scenario.

      High blood sugar is unavoidably accompanied by high blood insulin, since insulin is required to clear СКАЧАТЬ