Posted on 07/12/2014 4:11:32 PM PDT by Renfield
New research confirms some of the basic tenets of the Wheat Belly, a book by Dr. William Davis, which argues that wheat avoidance results in healthy weight loss.
Published in Journal of Nutritional Biochemistry this month, and titled “Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression,” researchers compared the effects of a gluten-based diet to a gluten-free diet in mice.
Gluten exclusion (protein complex present in many cereals) has been proposed as an option for the prevention of diseases other than coeliac disease. However, the effects of gluten-free diets on obesity and its mechanisms of action have not been studied. Thus, our objective was to assess whether gluten exclusion can prevent adipose tissue expansion and its consequences.
Mice were fed either a high-fat diet containing 4.5% gluten (Control) or no gluten (GF). The researchers then assessed the following 16 parameters in both groups:
Remarkably, they found that, relative to the gluten-fed mice, the gluten-free animals showed a reduction in body weight gain and adiposity, without changes in food intake or lipid excretion.
We interpret this to mean that the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins (and likely wheat lectins) disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression, e.g. PPAR-α and γ, in such a way as to alter mammalian metabolism in the direction of weight gain.
Sometimes we forget that food is not simply a source of energy, or the material building blocks for the body, but a source of information as well. The way in which food directly interacts with the genes, gene expression, or gene product structure and function, is the object of study of the burgeoning new field of nutrigenomics. Wheat, like anything we attempt to use as food, contains both energy/matter and information that the body will use to maintain its genetic integrity or that may interfere with it.
Certain foods our bodies have had thousands, if not millions of years of adaptation to. Wheat, on the other hand, and particularly its modern permutation, is a biologically and evolutionarily novel new source of both energy/matter and information. In the same way that we have spent intense effort manipulating its genes through selective breeding and hybridization, it is in turn, intensely modifying our own gene expression and related biological pathways.
The researchers stated that the observed results were associated with “up-regulation of PPAR-α, LPL, HSL and CPT-1, which are related to lipolysis and fatty acid oxidation.”
Also, there was an improvement in glucose homeostasis and pro-inflammatory profile-related overexpression of PPAR-γ among the gluten-free animals.
Our data support the beneficial effects of gluten-free diets in reducing adiposity gain, inflammation and insulin resistance. The data suggests that diet gluten exclusion should be tested as a new dietary approach to prevent the development of obesity and metabolic disorders.
Considering our previous investigation of the weight-promoting effects of wheat in cattle, discussed in our essay The Dark Side of Wheat, we are not at all surprised by these most recent research findings. Wheat grain-fed cattle, while much sicker, are always heavier. Grass-fed, on the other hand, are healthier and yet weighs less. Certainly, therefore, the notion that feeding wheat to mammals may increase their weight is not novel.
The time has come for us to recognize that the consumption of grains, that is, the seed form of the cereal grasses, is a evolutionarily novel behavior. While we have been doing so for 10,000-20,000 years, this is only a nanosecond on the scale of biological time. Albeit, culturally, it may seems like forever.
Weight gain, of course, is only one of over 200 adverse health effects associated with wheat consumption. Whereas weight gain often speaks to our vanity, the reality is that cardiovascular health, psychiatric problems, autism, irritable bowel, and many other common health complaints can be tracked back directly to this “king of grains.” The time has come, we believe, to give wheat and gluten elimination a good try. After all, only your first-hand experience can determine with any certainty whether these concepts are just theory or truth – for you.
This article was originally published on www.GreenMedInfo.com
Yes. It’s really safest to just eat human flesh.
LOL!
It may end up not actually being the wheat that is the issue, but the rapid rise method of making modern bread which is responsible for all the gluten problems. Prior to the 1950’s bread was made using a cold fermentation process which altered the gluten so that it was more digestible.
Bread Dread: Are you Really Gluten Intolerant?
http://nourishedmagazine.com.au/blog/articles/bread-dread-are-you-really-gluten-intolerant
And this follow up:
Could This Baker Solve the Gluten Mystery?
I get headaches from most supermarkets bought bread. The ones I eat have no high fructose corn syrup or msg but there is something in them or more likely probably not labeled correctly as I know the before mention ingredients which do affect me are known by different names.
I can buy bread at a bakery like Abby’s http://www.abbysmillstone.com/ and their bread has no after effect so I figure it is some sort of preservative in the bread at supermarkets. The bakery bread does not last as long before spoiling.
Bread I eat from the supermarket that least affects me: Miltons
http://www.miltonsbaking.com/product-detail/multi-grain
BTW their whole grain crackers are really good.
Anyone have any idea what chemical/ingredients to avoid?
I did my own study and found that eating too much food makes you obese....
I know that corn, wheat, rice, and starchy foods make me gain weight. It starts slow and then suddenly accelerates to frightening levels. There’s a very strange but definite pattern to it.
Pretty good, but there’s just something about Vladimir Gluten. Maybe it hearkens back to the days of Soviet bread lines.
I always order extra gluten, is it just me?
Heavy stuff.
If this goes viral, there will be a lot of VERY MAD wheat growers.
Absolutely - and they are all on the diet I opted to use to lose 20 lbs (11 down 9 to go). Heavy on the meats/other proteins and the rest in moderation. Replaces a very high card (love bread way too much) diet. Net effects are loss of excess weight, more energy (once I got past the initial week of almost zero carbs) and even more regularity in all aspects of bowel movements.
That stupid pyramid should be reversed, Protein, Dairy, fruits and veggies, GRAIN should be the least item consumed.
Not to mention the small factoid they leave out. SUGAR. 1\3rd of your daily calorie intake is from SUGARY Liquids. Chugging them soda’s down by the 2 liter a day is just a way to get FAT faster.
Want to lose weight safe, use a type 2 diabetic diet. Replace all high sugar fruits with low sugar ones. Have a treat now and then. Also brings your cholesterol down. Bake, broil, grill, not breaded meats, no gravies. A drizzle of olive oil and a smidgen of butter add great flavor with the least amount of calories.
You must mean: What about the food pyramid that the food industry has been promoting since . .
Also, would that be gluten in 100% whole grain bread vs gluten as an additive or gluten in processed grains
FWIW, the only gluten I eat is from 100% whole grains. That seems to be fine.
> Bread Dread: Are you Really Gluten Intolerant?
I’m not gluten intolerant, however, I have bad gastro problems with GMO wheat products. The non-GMO stuff is fine. When Monsanto modified the wheat to make it toxic to insects, whatever made them think it wouldn’t be toxic to some humans? Since the toxin that make it undesirable to insects is bound to the gluten, people think they are that they are gluten intolerant, when actually they are GMO intolerant.
GMO wheat is not sold in the USA. Since the 80’s modern wheat has been developed so that it has properties of other grains normally not consumed by humans. From what I have read, this is mainly what is causing digestive problems when commercial wheat products are consumed. (See Davis, WHEAT BELLY)
GMO soy beans and corn, however, are consumed in the US.
Whole Foods Information on GMO products:
http://www.wholefoodsmarket.com/about-our-products/product-faq/gmos
1. I am not a mouse
2. Wheat fed the world for millennium going back to the Stone Age
3. Gluten sensitivity doesn’t exist
4. Our lack of activity not our diets are the culprit
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