Modern wheat a "perfect, chronic poison," doctor says
2012-10-19 0:00

From: CBSNews




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

Davis said that the wheat we eat these days isnt the wheat your grandma had: "Its 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 theres a new protein in this thing called gliadin. Its not gluten. Im not addressing people with gluten sensitivities and celiac disease. Im 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.

[...]


Read the full article at: cbsnews.com






The Caveman Diet: Grain Free, Disease Free
By Lana Lokteff | RedIceCreations.com



Most people freak out without their morning wheat toast. However, more and more people are beginning to turn to the wheat-free diet, experiencing liberation from chronic health ailments, weight and blood sugar spikes. In the book, Wheat Belly, preventative cardiologist William Davis explains how eliminating wheat from our diets is the key to achieving permanent weight loss and relief from a range of health issues.

After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemicand its elimination is key to dramatic weight loss and optimal health.

Every day, over 200 million Americans (and millions more elsewhere in the world) consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls wheat bellies. Davis says that excess fat is not related to inactivity or high fat diets but is due to our love of foods like bread, pasts, muffins and cakes. None of these foods were consumed by our Paleolithic ancestors. It doesnt matter if you eat whole wheat, multi-grain, unsprouted, germ, organic or gluten free because wheat is wheat. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the public as wheat informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat.

[...]

Our food pyramid today is completely opposite of what our ancestors ate. But they did eat nuts and seeds so if you crave bready foods, try almond flour. Coconut flour is also wonderful but almond flour is easier to use and has a rich, moist taste to it. You can buy almond flour in the grocery store or make it at home yourself, which is easy to do with a food processor. There are thousands of almond flour recipes online to bake breads, cakes, cookies, pies or whatever you crave. Use plants based erythritol instead of sugar.



Read more at: redicecreations.com









Red Ice Radio spoke with Dr. William Davis about the wheat issue:

William Davis - The Dangers of Wheat




Tune into RedIceRadio and hear guests speak on health and nutrition:


Nora Gedgaudas - Hour 1 - The Paleo Diet, Primal Body & Primal Mind

Ian Crane - Codex Alimentarius, GMO and Artificial Food Scarcity

Dr. Andrew Saul - The War on Vitamins & Nutrition

Jeffrey Smith - Seeds of Deception & The Danger of Genetically Engineered Foods

Dr. Lorraine Day - Food, Health & Disease







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