Posted on 09/15/2011 9:12:55 AM PDT by decimon
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The book is written by cardiologist William Davis who says that thanks to the actions of Big Food and government agencies such as the USDA and places like the American Heart Association that are always pushing “whole grains,” we are sicker and fatter than ever.
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Have you tried getting off wheat? If so, did it help?
(Excerpt) Read more at pajamasmedia.com ...
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The main problem is portion size and lack of activity.
Cable TV...qnd the snacks that go with it.
We are hardly “sicker than ever.” Life expectancy is pretty darn good these days.
Yes...it is. I gave up all grain AND sugar and their by- products! Lost the weight I had been trying to lose forever on a “low fat” diet and couldn’t. I also added back in lots of good fats and feel so much better!
I haven’t read “Wheat Belly” yet but I am going to!
I was diagnosed with hypoglycemia so I learned which foods would spike my blood glucose and the worst was....oatmeal! I used to eat that every morning for breakfast. I now know why I felt like crap by 10 am. My breakfast is now bacon and eggs!! Yeahh.....
I need some grain, man - and I need it bad!!!
Sure, I've tried GA (Grainaholics Anonymous) but couldn't sit through a meeting without doughnuts......
You’ll have to share with us what you do eat now. I’ve also heard that the genetically engineered wheat is bad for a person and I’m curious about what your diet consists of now.
—The main problem is portion size and lack of activity.—
That is my take as well. I am fascinated by the growth in “gluten free” products and a subtle but real demonizing of one of the staple foods of mankind for all of human history.
What gives?
I did the Prizm diet back around 1997. I lost 55 lbs. Kept it off for quite a while. I’ve gained over half of it back now, but am on it again. It eliminated bread, sugar and potatoes for the first six weeks. Ever eat a sandwich made from rice cakes instead of bread? Sucks big time.
It’s one of the reasons I gained some of the weight back. But being a cubicle rat didn’t help.
We are actually over-thinking all of it. It is simple to just eat certain foods in moderation and get some bloody exercise. And bacon and eggs get way too much of a bad rap.
Well, I eat more rye bread than I used to, and feel better. Wheat bread is not my first choice. Generally, I prefer meat, vegetables, and a small portion of bread, with relatively few starches. I’m not (to my knowledge) hypoglycemic nor diabetic, I have preferred to eat this way since adulthood. I generally eat what I am hungry for, rather than follow a formula, although I guess that can get you in trouble.
I need some grain, man - and I need it bad!!!
Sure, I've tried GA (Grainaholics Anonymous) but couldn't sit through a meeting without doughnuts......
When I was on a low-carbohydrate diet I came to the conclusion that there is a subtle addictive quality to carbohydrates. I've since seen that I was not alone in so concluding.
All the rye breads I've seen have been wheat bread with some rye added.
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But I'm in good shape, make that great shape. I'm running a half marathon this weekend and I haven't ran since last year - I hate running - so I decided to drop some weight to lessen my load over the 13.1.
Great results. Two weeks of reducing carbs, cutting out breads, cereals and most grain and reducing the overall volume going in has changed the man in the mirror. My flat and inclined press have suffered but I'll get it back up there.
I was really tired at first but now I'm feeling good and I'm ready for the race.
The larger point is that something is going on. Growing up myself I never encountered anyone who had such food issues, but as you pointed out, it's everywhere now. Gluten-free foods are in many regular stores now, not just “health food” stores. Additionally, gluten-free products are increasing dramatically, a result of demand I suspect.
Very strange. You are correct, wheat has been a subsistence foods for thousands of years and yet within the last century it has become newly toxic for many.
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I had a rash, eczema, I was allergic, and I had asthma (the real kind, not that stupid fake kind).
I loved sandwiches, pasta, etc. NO allergist or dermatologist could help me —they just shrugged their shoulders, more or less.
I was gluten sensitive, and didn’t know it. I put up with being red and scratchy for about 2 decades, and I work in the medical field.
Hippies are wrong as hell about all manner of things, but in fact it ended up being, “hippy doctors” who taught me about gluten sensitivity —for them it was easy.
I feel and look so much better now —normal skin, more slender, not scratchy.
I wouldn’t have guessed in 1,000 years that it had to do with my DIGESTION.
If you YouTube, “gluten naturopath”, you’ll find out all you need to know.
This woman will teach you everything u need 2 know:
http://www.youtube.com/user/healthnowmedical
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