Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

wheat belly

by Natasha Longo | Prevent Disease

The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commerical crop and is considered a staple food for humans.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

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. “(It’s) the stuff that is least likely to have been changed by agribusiness,” he said. “Certainly not grains. When I say grains, of course, over 90 percent of all grains we eat will be wheat, it’s not barley… or flax. It’s going to be wheat.

The Nutrional Value of Wheat is Practically Non-Existent In Its Current Form

So-called health experts in nutrition who continue to promote the health benefits of wheat are extremely uninformed about the nature of modern wheat and its evolution from growth to consumption. It is shocking how many professionals in public health still recommend wheat products without an assessment of their individual requirements, especially considering the amount of evidence regarding its lack of nutrition and health risks for proportionally large segments of the population.

The majority of wheat is processed into 60% extraction, bleached white flour. 60% extraction–the standard for most wheat products means that 40% of the original wheat grain is removed. So not only do we have an unhealthier, modified, and hybridized strain of wheat, we also remove and further degrade its nutritional value by processing it. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain–its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Any processed foods with wheat are akin to poison for the body since they cause more health risks than benefits. The body does not recognize processed wheat as food. Nutrient absorption from processed wheat products is thus consequential with almost no nutritional value.

Some experts claim if you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive. This is again a falsity promoted by the wheat industry since even 100% whole wheat products are based on modern wheat strains created by irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations. Whether you consume 10% or 100% of wheat is irrelevant since you’re still consuming a health damaging grain that will not benefit, advance or even maintain your health in any way.

Dr. Marcia Alvarez who specializes in nutritional programs for obese patients says that when it comes to nutrition, wheat may be considered as an evil grain. “Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.” Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world. “In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease, eight out of ten have a problem with wheat. Once we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added. Dr. Alvarez estimates that between the coming influx of genetically modified (GM) strains of wheat and the current tendency of wheat elimination in societies, that a trend is emerging in the next 20 years that will likely see 80% of people cease their consumption of wheat from any form.

It’s Really A Wheat Issue

Some health resources, such as the Mayo Clinic, advocate a more balanced diet that does include wheat. But Davis said on “CTM” they’re just offering a poor alternative.

“All that literature says is to replace something bad, white enriched products with something less bad, whole grains, and there’s an apparent health benefit – ‘Let’s eat a whole bunch of less bad things.’ So I take…unfiltered cigarettes and replace with Salem filtered cigarettes, you should smoke the Salems. That’s the logic of nutrition, it’s a deeply flawed logic. What if I take it to the next level, and we say, ‘Let’s eliminate all grains,’ what happens then?

“That’s when you see, not improvements in health, that’s when you see transformations in health.”

Health Effects

A powerful little chemical in wheat known as ‘wheat germ agglutinin’ (WGA) which is largely responsible for many of wheat’s pervasive, and difficult to diagnose, ill effects. Researchers are now discovering that WGA in modern wheat is very different from ancient strains. Not only does WGA throw a monkey wrench into our assumptions about the primary causes of wheat intolerance, but due to the fact that WGA is found in highest concentrations in “whole wheat,” including its supposedly superior sprouted form, it also pulls the rug out from under one of the health food industry’s favorite poster children.

Each grain of wheat contains about one microgram of Wheat Germ Agglutinin (WGA). Even in small quantities, WGA can have profoundly adverse effects. It may be pro-inflammatory, immunotoxic, cardiotoxic … and neurotoxic.

Below the radar of conventional serological testing for antibodies against the various gluten proteins and genetic testing for disease susceptibility, the WGA “lectin problem” remains almost entirely obscured. Lectins, though found in all grains, seeds, legumes, dairy and our beloved nightshades: the tomato and potato, are rarely discussed in connection with health or illness, even when their presence in our diet may greatly reduce both the quality and length of our lives. Yet health experts dismiss the links between disease and wheat despite all the evidence.

Dr William Davis has documented several hundred clinical studies on the adverse effects of wheat. These are studies that document the neurologic impairments unique to wheat, including cerebellar ataxia and dementia; heart disease; visceral fat accumulation and all its attendant health consequences; the process of glycation via amylopectin A of wheat that leads to cataracts, diabetes, and arthritis; among others. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans.

The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that if you replace wheat with healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. Dr Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointenstinal damage caused by wheat.

People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). In these people, the destructive effects of wheat are so overpowering that, unfortunately, some people never heal completely. These people do indeed require vitamin and mineral supplementation, as well as probiotics and pancreatic enzyme supplementation.

Due to the unique properties of amylopectin A, two slices of whole wheat bread increase blood sugar higher than many candy bars. High blood glucose leads to the process of glycation that, in turn, causes arthritis (cartilage glycation), cataracts (lens protein glycation), diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. Repetitive high blood sugars that develop from a grain-rich diet are, in my view, very destructive and lead to weight gain (specifically visceral fat), insulin resistance, leptin resistance (leading to obesity), and many of the health struggles that many now experience.

Wheat gliadin has been associated with cerebellar ataxia, peripheral neuropathy, gluten encephalopathy (dementia), behavioral outbursts in children with ADHD and autism, and paranoid delusions and auditory hallucinations in people with schizophrenia, severe and incapacitating effects for people suffering from these conditions.

According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from Celiac Disease (CD). However, an estimated 20-30 percent of the world’s population may carry the genetic susceptibility to celiac disease–and the way to avoid turning these genes ‘on’ is by avoiding gluten.

When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.

Changes in genetic code and, thereby, antigenic profile, of the high-yield semi-dwarf wheat cultivars now on the market account for the marked increase in celiac potential nationwide. “Hybridization” techniques, including chemical mutagenesis to induce selective mutations, leads to development of unique strains that are not subject to animal or human safety testing–they are just brought to market and sold.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten and many people sensitive to wheat may still experience digestive problems and bloating. Experiment in see what works best for you. Caution is advised with cereal grains if you have diagnosed with gluen intolerance.

1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.

2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.

3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.

4. Bean Flour: Dried beans, such as navy, pinto and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.

5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.

445 Comments on Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

  1. i cannot say that our food is organic anymore becuse we gone to far with this GMF.. so its eveywhere. in the air, in the food, in the water… >n< its gone to far. and if we want organic food... we need to go back in time. go back before we did this thing. O.O;

  2. I’ve been gluten free for almost two years now. Talk about a difference in how you feel, after only about a week it was amazing! Watch out also for dairy products/ casien, it goes hand in hand with the gluten thing.

  3. it is refreshing to see that folks are waking up and taking control of their own health! I would suggest anyone wanting to learn more to watch Know the Cause hosted by Doug Kaufmann , there you will learn how to overcome many health issues, and learn what supplements you need to help you do this. You can also go to the website. FUPO!

  4. Now this is great news but this is not new news. In the 1950s J.I. Rodale wrote a series of books on better health. He wrote that Bread was bad for humans and a variety of processed foods and this has gotten worse as time went on. His Son, Robert Rodale started Prevention Magazine for Holistic Health, but today, they advocate commercial foods.

  5. Wheat more toxic more dangerous than Marijuana; Medical marijuana treats may diseases especially digestive disorders and Ulcerative colitis caused by Wheat. Which one is the Public Health Hazard the toxic disease causing Wheat or the Healing Medical Marijuana?

  6. i agree with this i never ate very many wheat products and in 1 yr of eating a sandwich everyday i was so sick gained 20 lbs. i still am so sick they tested me for celiac disease but it came out negative….BUT i get so sick when i eat it ?????? so i don’t eat it!!! but now i’m sick had to have my gallbladder removed due to Tumors not stones and now have found tumors on my pancreas don’t eat Wheat unless it is ORGANIC AND GMO FREE The 1st thing the doc yelled after the tests i had done was “ohh yea NO more alcohol” OMG i don’t drink!!!!!! i was so pissed!!!!! now i have gained 60lbs. total i can hardly walk and no one can figure out what is wrong with me!!! they don’t care!!! I’m in 24 hr. pain i’m having high liver enzymes and they refuse to do anything i’m allergic to ibuprofen so i take tylenol so they want to blame the tylenol which can be dangerous but i proved them wrong i kept taking the tylenol and my liver enzymes went down so im on medi-cal JUST wait for OBAMA care i’m going to die!!!

  7. I bought this book last years and found a multitude of info. The only wheat that I use is Einkorn which is grown with the 12,000 yr old seeds that were used in Biblical days. Todays so called wheat has been Hybridized over 52 times in the past 60 yrs. Everyone should read Dr. Davis’ book if they care about their Health.

  8. Wheat is wheat, white flower or whole west it doesn’t matter it’s all bad ! I have ended a lifetime of stomach and gut problems by cutting out wheat/ gluten…. the added bonuses ? I have lost over 40 lbs, chronic aching joint pain gone, always being tired gone, just much more alert and feeling way better than I ever have !

  9. Nee SLK, bangmakerij! In de US verbouwen alleen nog maar mais en graan van zaad van Monsanto, die kankerverwekkend genetisch gemanipuleerd zaad produceert!En de EU is bezig om dat hier naar toe te halen en biologisch en eigen teelt te verbieden en bestraffen! Dat moet stoppen! Lang gerezen/gebakken biologisch brood is gezond! Nog wel!

  10. me pregunto siempre: ¿Cómo sobrevivió la humanidad tantos siglos(milenos) consumiendo pan? —– el pánico implantado por algunos “especialistas en salud” seguramente causa más enfermedades que el pan de todos los días.

    • Maybe he’s right. I know that wheat is SUPPOSED to be a high-fiber, nutty & grainy, nutrient dense food. However, we rely on xyz company and farm to deliver that to us the consumer. If what he is saying is true about the genetic modification to the wheat seed, then I’d agree it not great for you. BUT, is whole wheat bread, pasta, and other grains really the big problem in the American diet? Are people eating a piece of whole wheat bread theennnnn going to McDonald’s and ordering 2 value meals? I don’t think so. I eat whole wheat products and my cholesterol is excellent, I’m in normal weight range, and overall healthy. I think the problem is lack of balanced diet and exercise, not whole wheat products.

  11. I’ve read it and was pretty much disappointed. After a discussion on the negative effects of modern agriculture, including GMOs, on gluten, he works towards trashing almost all grains n carbs. It turns out to be an Atkins like diet. I also think his plan does not include enough fruits and green vegetables.

  12. read this and have the cookbook. makes complete sense and when I got off wheat for 4 months, I saw a huge difference. it is challenging to stick with it, especially if you don’t have to b/c of gluten issues.

  13. so much of the food we eat here in the US is outlawed in other foreign countries because of the health concerns and our corporations are more interested in profits over the health of it’s residents

  14. when you’re accostomed to eating wheat for years, it becomes an addiction. you crave what you’re addicted to. If its sandwiches you eat mainly, make a lettuce sandwich. us the lettuce leaves in place of bread. replace your bagels with another filler like nuts, fruit and make sure its organic. habits are hard to change but it’s so worth it when you stop eating wheat in any form, organic or conventional.

  15. Gluten is contained in WHEAT, BARLEY AND RYE – so for those sensitive to it – none of these grains can be touched. Buckwheat isn’t wheat at all and there are coconut flour and I think almond flour to use to bake with.

  16. Grains are getting a bad name lately and I have to advocate for them. it is not so black and white. Hybridization and GMO grains (soy) are not good for you….that I am sure of, but grains in general ARE and if you can eat the heirloom varieties of wheat and other ancient grains, it is part of a good diet IMHO. the fact that our culture does not properly prepare grains is part of the issue (plus our over-taxed immune systems, poor gut microbiota and enzymatic action AND chronically low stomach acidity) but the hybridized wheat on the market and in everything processed has more gluten and the breads add in even more gluten….read the labels. Preparation includes soaking, sprouting and fermenting like our ancestors used to. Grains have been eaten for THOUSANDS of years with no issue.

  17. Of course there will be those that will ridicule one for not eating bread and even whole wheat bread. I’ve tried going vegetarian and my entire family ridiculed me and aggravated me like a bunch of demons from hell. You just wouldn’t believe it. They believe in eating the forbidden meat of the Bible, uh, PORK, SWINE, HOG, whatever one wants to call it. It is one of the most dangerous meats on the planet due to all the parasites it harbors. Very unclean. Oh well. Eat what ya want and get sick. Most people prefer a lie over the truth anyway! LOL!

  18. I don’t see anyone calling out the farmers, but lets please be sure to realize this is not their fault. We have allowed so much importing to the point that we’ve brought the bad with what we thought was good. Many years ago wheat was not harmful. Farmers weren’t forced to put chemicals on their crops to protect them. We have became a lazy society that takes an easy way out and is too quick to place blame rather than finding a resolution.

  19. Lisa, just start cutting wheat from your diet…read the labels on the food you buy and if wheat is in it don’t buy it…I am trying it and I can feel a vast improvement in my well being…

    • No Not likely the yeast….it is partly the gluten do to the hybridization of wheat which creates a grain with more gluten, but also it turns to sugar in the body and creates candida issues. Eat more veggies…. 🙂

    • Thanks good to know i have irritable bowel , and diverticular now in one place , used to get a lot of bloating very bad , i know pure yogurts good for ur guts , the good bacteria , and aloe vera juice 2 , i have been having very light meals , and i have tortillas sometimes not bread , plus i don’t think i produce enough acid prob because i been on omeprazole for yrs , because of to much acid , its prob side effect after time , i have to be very carefull with my diet now !

    • Hi Kathryn…..I am an herbal practitioner and deal with many people on those meds…PPI’s. Proton pump inhibitors. THAT is why you have IBS. PPIs over time can cause lots of vitamin and mineral depletion too namely B12. Initially GERD is due to LOW acid in the stomach. The docs suppress the acid production to relieve symptoms but that is not going to solve the problem. Many people think GERD is due to high acid, but high acid in the stomach is VERY rare. Most people do not have enough and with this underlying issue, it inhibits the esophageal sphincter from closing so when we eat, we get what little acid there is in there splashing back into our esophagus. Docs NEVER explain this likely b/c they do not do the research or whatever…..Soooooo….get off the PPI gradually as long as you have no physiological issue with the sphincter not closing (IE a tear)…DGL during the day and melatonin (3mg) at night may help wean you off. Talk to your doc and get off…..these PPIs should only be for short term. After you are off, use bitters BEFORE meals….this will get the acid going and keep that E. sphincter closed during meals and after so no splash back. Eat lots of veggies….juicing is nice and eat fermented veggies like sauerkraut or kim chi. Check out You can make your own and it is super easy. Say bye bye to diverticula as this combo will keep your gut moving and healthy. Be well!!! 🙂

    • Brill thank u so very much I did have a idea it was the tablets that were causing it all , because I thought if there wasn’t enough acid how could the food digest , that’s why I have been on very small meals now , I can deal with them or should I say my stomach can , thank u sara x

    • Organic is better, but is it still hybridized? Not sure. Sprouted grains are the best to consume…or fermented. Many of the alternate options for flour (the ancient grains like quinoa, etc) are better as they contain less gluten than the hybridized conventional versions.

  20. I have ended a lifetime of gut/stomach issues as well as a host of other ailments by cutting the gluten 2 months ago , an added bonus is I have lost 40 lbs and have never felt better! Less aches and chronic pain, more alert, more energy etc etc. despite all my complaints to doctors over the last 20 plus years not one of them suggested trying this, thanks for nothing!

  21. It has been genetically modified for 50 years, but no one is talking about that when they talk about GMOs. It DOES increase your appetite. I went off wheat for 6 months and lost 40 pounds. Started eating it again and put it all back on. Do need to quit eating wheat again – but it’s so hard. All the gluten free stuff is so expensive. I really must quit eating wheat again.

  22. mmmmm i feel better when i eat NO wheat in my diet…. no bread or pasta once in a while i have to make southern Gravy mm rite now trying to cut out wheat again and it seems like i’m addicted to it ???? I don’t know why ?? i just have Always known this for like 35 yrs. i was recently tested for Celiac disease and i don’t have it so why???? This is not a recent thing. i KNOW the wheat now is poison maybe they have altered it to be addicting ??? IDK I know i sure am having a hard time 🙁 plus when you are kinda poor it is cheap to eat 🙁

  23. Without any other major changes in my lifestyle By removing wheat from my diet I lost 20 pounds, no longer have chronic congestion(allergic reaction I previously assumed was environment related) , significantly reduced occurrence of migraines and reducted my bad cholesterol levels just to name the most significant improvements in my overall health. It is time for a serious look at the effects GMO has on our food supply and our health.

  24. My Doctor who is of Indian ethnicity told me to cut back on carbohydrates. I told her that I eat only 100% whole wheat bread. She told me to stop eating it. This is my wake-up call. I am sharing this with my facebook friends. Thank you for posting this. You are a life-saver (and I don’t mean that candy with the hole in the center).

  25. Was a better grain until they improved it by genetically improvement, in the early 60`s, used to grow 4 foot tall and had more minerals and other goodies, now it grows 29 inches and doesn`t have that much good stuff;(

  26. One guy writes a book without any scientific proof! and suddenly we follow him like a prophet… Do your own research, check for scientific proof! I couldn’t find any, only lots of criticism in the sci literature

  27. sadly this is absolute truth. Remove wheat from your diet and see how much better you feel. My joints were killing me and I am gluten free and now they do not. I am 53 years old too. Thanx for this!

    • Hi Lisa Leftwich. I’m 58 and I hear ya. My joints use to kill me,my hands were the worst. I felt 80 and now after starting to juice and getting rid of the wheat I am free of pain. I can run up and down my stairs now. I feel more like in my mid-40’s. Sleep better,too

  28. The majority of ‘modern’ food is not grown or raised as in our ancestors days….wheat, meat, dairy….its all farmed with chemical modifications unless you go organic. The food itself isnt bad just modern ‘farming’ practices.

  29. I have been wheat free for quite a long while. I cook from scratch, no junk food and buy local organic. I have seen no change in health or “Belly”. Not sure what I expected, but I did hope for some change.

    • Thanks Carola…you are correct exercise is the” Key.” I’m more pare shape, not so much apple. Working on our core muscles will always help to flatten up our belly. I’m 72, have had 4 children, still in good shape. Taught exercise classes and been into fitness for years. I tried Wheat Belly for better overall health and I still use some of the advice. I question some of the concepts, but each person must do what works best for them. I try not to dismiss anything without giving it a good try first. Sometime things make sense , sometime it’s just the latest “meme”. I have been all organic for many years and cook from scratch. That doesn’t mean I will never explore new ideas, but sometimes those fads just come and go. And I have seen many over the years.

    • @Maureen…yes I am aware!!!!! Wheat free, Paleo, Grain Free, to name a few. Lets not forget, Fat Free, Sugar Free, Low Carb, Vegan, High Protein, etc. I have a library !!!! LOL 50 yrs of health and fitness.

  30. ALL wheat available in the bread isle is now GMO, and has been for over 15 years. Even Dr. Oz says this is the main reason why America has such a problem with obesity. It is not that we are lazy with no self control, but that the foods we have available to eat have been genetically modified to be ADDICTIVE, causing cravings for 400+ more calories a day than what we would want if we had a choice to buy non-GMO bread! Stop the insanity! BAN MONSANTO!!!

  31. gluten is only part of the problem. There are mould inhibitors in the bread that are causing major problems. Remember back in the old days when bread lasted 3 or 4 days – not good for a month. Check ut the effects of proponate acid or calcium proponate.

  32. This is really Atkins all over again. He makes a huge jump from a discussion of GMO wheat gluten to a general indictment of most grains most whole grains and carbs. His diet plan also falls on the low side for low starch vegetables.

  33. This is about a Frankensteined wheat that is 100 times worse than GMO’S! Your problem is with this wheat that is All wheat now, not gluten per say. The wheat we eat today has been radiated, mutated and shouldn’t even be called wheat. I suffered for 35 years of illness due to this!

  34. Keep in mind, wheat today means you are eating undetected unregulated glyphosate. It kills normal gut bacteria (patented as antibiotic) and favors pathogens, irritates gut lining and causes leaky gut . . . all leading to so-called gluten-intolerance. REALLY: Glyphosate intolerance. Sol’n? Eat organic.

  35. what concerns me is the huge no of ppls going gluten free and eating heaps of GMO corn based products which I feel is a greater demon than wheat and they also tend to be full of sugar. Some ppl know and avoid the GMO corn and soy etc too but some have no idea

  36. Anne, it takes some effort, much label reading, but well worth it…you can even grown heirloom plants in pots for fresh non gmo vegetables…every little bit makes a difference

  37. What can we eat? Most the veggies are gmo, all the fruit are coated in wax and pesticides and gmo as well, all the meat has hormones, mercury and arsenic, and now the grains are poisionous as well. How do I feed my family of 4 healthy edible food on a family income of less than $50k a year!?!

  38. Benja Sophon Sariwatta sour dough rye and multi grain is all made from wheat. The point is to totally eliminate it from our diet. It sounds impossible but isn’t. It will just take a completely didn’t approach to food than before. If you eliminate all wheat products for a few weeks you will truly feel the difference. Read The Paleo Solution by Robb Wolf for a scientific explanation about wheat’s effects on our bodies. Also look further into eating Paleo or Primal. Good luck

  39. Carmen Costello, the wheat of today is nothing like the wheat of years ago. Eikorn wheat is the type of wheat that was readily available. Nowadays, the wheat has been spliced and diced, modified and it is not the same as many years ago. Cheap fillers and such are used instead.

  40. Its been degraded from the old wheat that was more nutritious than what is grown now, the old wheat was a 4 foot tall wheat and the wheat groan now is 29 inches and inferior to the old wheat, progress, suxs.

  41. It worked for me. This books incredibly valuable and helps you to understand the damage that it causes when you eat things that your body cannot process properly. I have lost 40 lbs in just over 4 months by going back to the basics and eating fresh veggies, berries, and meat. Zero bread products. I have also removed many chronic illness issues, including but not limited to diabetes, skin disorders, inflammation, metabolic/hormone issues, etc.

  42. Ciao Ilaria Fonda-Venditto . Scusa se mi permetto, ma dire, come dicono nell’articolo che ” there’s a new protein in this thing called gliadin ” non è assolutamente vero: la gliadina è semplicemente una proteina presente nel glutine ed è sempre esistita. E’ corretto dire invece che il grano che si usa oggi è stato selezionato in modo da avere un maggior contenuto di glutine rispetto al passato perché così ne migliora la panificazione.

  43. The evidence is pretty damning…The Wheat Industry, FDA, Government’s “Food Pyramid” is Guilty, Guilty, Guilty. No wonder why so many people have food allergies, diabetes, immune system issues, etc. Wheat and Dairy…THE 2 Primary Culprits in my opinion.

  44. Just finished the book. GF has freed my son from extreme behaviors that would have otherwise had him medicated. I had limited knowledge until I read this book – now I understand that none of us need grains, not just out of control children.

  45. Went gluten free a couple of weeks ago and my insides have never felt this good, noticeable weight loss already too and aches and pains that have tortured me for over 20 years are feeling better already!

  46. My favorite non wheat bread is from a bakery I order from online in Tamara called Sammies Bakery. Look for their millet bread as well as delicious bagels and pizza gluten free. It’s the best gluten free bread I’ve had and not high in calories. They ship everywhere.

    • I’ve been making quiche with potato (hashbrown) crust. I cook it in a stovetop skillet, top with cheese and then toss under broiler to finish eggs and melt cheese. You can use almond, coconut, rice, potato… flour to make crepes (which use very little flour), pancakes (breakfast for lunch is a favorite) or tortillas. You can make sushi (it doesn’t hafta have raw fish) or spring rolls (with RICE instead of gluten paper). You can put veggies and/or cheese in lunchmeat and roll. You can also buy gluten-free bread. It’s expensive, though. Rice bread is white so it can slip under picky kid radar. In short of the long, you hafta think outside of the commercially-packaged box.

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