Modern wheat a "perfect, chronic poison," doctor says

CBS News ^ | September 3, 2012

[2ndDivisionVet]

Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.

Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight.

"If three people lost eight pounds, big deal," he said. "But we're seeing hundreds of thousands of people losing 30, 80, 150 pounds. Diabetics become no longer diabetic; people with arthritis having dramatic relief. People losing leg swelling, acid reflux, irritable bowel syndrome, depression, and on and on every day."

To avoid these wheat-oriented products, Davis suggests eating "real food," such as avocados, olives, olive oil, meats, and vegetables....

[St_Thomas_Aquinas]

—— It’s those carbs...they cause an undesirable digestive & hunger cycle that’s not beneficial. I’m not going to claim I can explain why it has this effect, but on many people, it does. ——

Sugar and flour have minimal nutritional value, so you’re left hungry for nutrients after eating them.

Atkins didn’t put any restrictions on eating fats (excluding trans fats) or protein, and recommended carbs with a low glycemic index.

Most weight-control programs are using Atkins principles without attribution.

He was exceptionally brave in contradicting the ADM/sugar/flour/USDA industrial complex, and deserves credit for overturning “settled science.”

[Renfield]

I found out about the dangers of wheat about 6 months ago. I’d suffered for years from chronic heartburn and esophageal reflux; I eliminated wheat from my diet, and those symptoms disappeared at once. In this case the toxin isn’t gliadin, it’s lectin, which is an alimentary irritant. Modern varieties of wheat produce much more lectin than old varieties; apparently the gene that codes for lectin production is linked to the gene that codes for the short, stiff stalks in modern wheat.

[Renfield]

mine too!