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

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СКАЧАТЬ Overweight people with coeliac disease who eliminate all wheat and gluten lose 1 stone 12 pounds to 1 stone 13 pounds of weight in the first 6 months. Growing, overweight children with coeliac disease lose fat mass and return to normal body mass index (BMI) with elimination of wheat and gluten. (These effects, by the way, tend to be short-lived because of the common mistake of resorting to weight-increasing gluten-free foods.) Note that in all of these studies, weight was lost without restricting calories, grams of fat or anything else except eliminating wheat and gluten (and thereby gliadin).

      • People who eliminate wheat consume, on average, 418 fewer calories per day, or 14 per cent fewer daily calories compared to wheat-consuming people in another study.

      • Normal volunteers injected with the opiate-blocking drug naloxone consumed 400 fewer calories in 1 day’s time compared with those administered a placebo.

      • People who suffer with binge-eating disorder (who often experience binge and ‘purge’ cycles and are usually obese) consume 28 per cent fewer calories during a binge after administration of naloxone.

      • Multiple studies have recently demonstrated the efficacy of the oral opiate-blocking drug naltrexone (in combination with the antidepressant bupropion) for weight loss. Participants receiving the combination drug lost 25 pounds over the first year and experienced substantial reduction in food cravings. (These studies served as the basis for a pharmaceutical company’s 2010 application to the FDA for a weight-loss indication for this drug.)

      This is perfectly in sync with what I witness in my office every day, what I’ve witnessed over the past 5 years in people who have eliminated all wheat from their diet and what I have seen unfold many thousands of times in the people who have read and followed the advice provided in Wheat Belly: Lose the wheat, lose the weight.

      Wheat, in effect, is a powerful obesogen. Exorphins from the wheat protein gliadin increase appetite and increase calorie consumption by 400 or more calories per day; blocking the morphine-like effects of wheat exorphins with opiate-blocking drugs reduces calorie consumption and results in weight loss. The introduction of modern high-yield, semi-dwarf wheat in the late 1970s, with widespread adoption by 1985, was accompanied by a surge in weight gain, an explosive increase in the number of Americans classified as obese, and, after a lag of a few years, the greatest epidemic of diabetes ever seen.

      Say goodbye to wheat, say goodbye to wheat gliadin and exorphins, say goodbye to excessive appetite and say goodbye to weight – a lot of it.

      The breeding methods used prior to modern techniques of genetic modification to alter gluten quality did not always result in predictable, controllable changes. For example, just one hybridization event between two different wheat plants can yield as many as 14 new glutenin protein sequences within gluten, the great majority of which have never before been consumed by humans. New genes for glutenin proteins within gluten have been described in modern forms of wheat that have never been found in older forms, such as the unique glutenin genes GluD3-3 and GluD3-12.

      Usually as part of efforts to change the genetics of wheat to increase yield or enhance baking characteristics, new and unique gliadin, glutenin and other proteins have resulted, none of which were tested for suitability for human consumption prior to their introduction into your food – they are just produced and sold, no questions asked.

      Lectins

      Lectins are a class of protective molecules found in plants. Lacking such things as cellular immunity and antibodies like we higher mammals have, plants instead rely on proteins called lectins to protect themselves from moulds, insects and other would-be predators. Because it is an effective defence against pests, geneticists have genetically engineered the gene for wheat lectin, wheat germ agglutinin, into other plants, such as corn, as an insecticide, given its lethal effects on the larvae of a pest known as the European corn borer.

      The lectin of wheat, wheat germ agglutinin, is toxic. Found at highest concentration in wheat germ that many people regard as especially healthy, it has peculiar effects at many levels in wheat predators such as humans. Unlike gluten and gliadin, whose toxic potential is amplified in the genetically susceptible through HLA DQ genes, wheat germ agglutinin can do its damage directly, no genetic assistance required. It binds to the lining of the intestinal tract, disrupting cellular structure and microvilli, the short absorptive ‘hairs’ on intestinal cells, and causing ‘hyperplasia’, i.e., abnormal cell growth, of the small intestinal lining. These phenomena increase intestinal permeability, suspected to explain why foreign substances are able to gain entry into the bloodstream in the presence of wheat germ agglutinin. Wheat germ agglutinin is unique in that it is resistant to digestion in the human gastrointestinal tract, as well as to cooking, baking, sprouting the seeds or sourdough fermentation. Because of its relatively small size, in addition to allowing other intruding compounds into the bloodstream, it is itself readily able to penetrate the intestinal lining and gain access to the bloodstream, with many people expressing antibodies against wheat germ agglutinin.

      Once it gains entry into the bloodstream, wheat germ agglutinin has the capacity to exert an entire range of peculiar and unhealthy effects, including amplifying the effects of insulin on fat cells (increasing fat storage) and stimulation of abnormal immune responses such as that underlying rheumatoid arthritis. Wheat germ agglutinin is believed to worsen coeliac disease; studies suggest that wheat germ agglutinin alone is sufficient to generate coeliac disease–like intestinal damage.

      Oddly, wheat germ agglutinin resembles the protein hevein, the lectin from rubber plants responsible for latex allergy. The three variants of wheat germ agglutinin in modern wheat, isolectins A, B and D, all contain eight copies of the hevein sequence. The full implications of this peculiar juxtaposition have not been explored in humans, though it has potential for allergic and immune consequences, given the frequency and severity of latex allergy.

      The genetic changes inflicted on wheat have potential for expressing altered forms of wheat germ agglutinin. The structure of this protein in modern wheat is different by several amino acids from that of the ancient wheat strains emmer and einkorn. Unfortunately, what is not clear, given the general lack of interest among agricultural scientists and the recent development of technology able to make such distinctions among molecules, is whether new forms of lectins created over the last 50 years are more harmful than older forms. (It might turn out, for instance, that wheat lectins are bad for humans no matter what form they take.)

      Rht Genes

      Nearly all of the world’s wheat is the semi-dwarf variety, a high-yield 1½ to 2-foot-tall plant. Dwarfism is controlled by reduced height, or Rht, genes that reduce the production of the protein gibberellin, which stimulates growth of the stalk. Genes for dwarfism were originally obtained during the flurry of genetics research conducted in the 1960s and 1970s through repeated crossings with the mutant Norin 10 strain from Japan.

      As with many mutations, one ‘defective’ (or, in this case, desirable) gene is often accompanied by other genetic changes. Changes in Rht genes are accompanied by other changes in the genetic code of the wheat plant. Reduced height is also associated with thicker shafts, greater nutrient uptake in the seedheads (which are ground to produce flour), yielding larger and an increased number of seeds, and variations in other proteins expressed, such as alpha amylase inhibitors. As with much of the research of this age, some of the characteristics created were desirable to agricultural scientists, some not, but most were not even identified nor outwardly expressed or visible to the eye since the nature of the methods used did not seek to identify each and every change, just the obvious ones. (Imagine, for instance, I provoke a mutation for height in a chimpanzee. A 1-foot-tall chimpanzee dwarf might also have mental impairment, odd hair texture and colour, endocrine abnormalities, etc., some of which are apparent to the eye, many of which are not.)

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