Is the food we’re eating making us sick?

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Wheat Belly, by William Davis, MD

Did you know that eating two slices of whole wheat bread can increase blood sugar by more than two tablespoons of pure sugar can?

Wheat has become a staple in the majority of societies daily diet. I’m sure the majority of you reading this blog will or have already eaten something today with wheat in it. What if this common food is actually hurting us inside?

Recently I have been hearing more about William Davis, MD and his New York’s Bestseller book called Wheat Belly. William Davis is a cardiologist who studies the effects wheat has on the body. He has found that the so called ancient wheat that our ancestors ate many years ago has been genetically modified and is now a foreign object to our bodies. As said before, eating two slices of whole wheat bread (or any kind of bread for that matter) can increase your blood sugar more than two tablespoons of pure sugar can. What’s happening here is that the complex carbohydrate in the wheat is being broken down to glucose and going into the blood stream. With this instant spike in blood sugar you may see all sorts of short term and long term problems. Many will experience the “wheat belly” feeling. This is when you feel bloated and full. I personally also have a feeling of “brain fog” after I’ve eaten something loaded with sugar or wheat. This is when I can’t think clearly, feel foggy and am not able to think straight. When we think of an increase in blood sugar we think of diabetes. For many years now, doctors and health experts have been telling us to decrease fats and increase whole grains. Apparently this will help us stay away from diabetes and high cholesterol. What if it’s supposed to be the other way around? What if we should be eating more healthy fats and decrease, or even eliminate, the whole grains.

This book continues to identify many reasons why wheat is not good for us. Davis claims that many health related issues could be caused by wheat, including acne, asthma, hair loss, multiple sclerosis, stroke, cancer, celiac disease and so much more.

Davis focuses on wheat as the main culprit to these issues, although he has noted in the book that many other grains and foods could also be a factor. When he studied other grains, such as rice, kamut and quinoa, he found they had a factor in raising blood sugar as well. If we look at candies, cookies and sweets in general, it is known that they incease blood sugar. The problem is that wheat is in basically everything we eat, from crackers, muffins, granola bars, soya sauce and many other dressings. It’s hiding in places we wouldn’t normally think about. If we eliminate the wheat, we will be eliminating all these things that are generally affecting us as well.

After reading the book and talking to many people about it, I have found several people who have tried the wheat free “lifestyle”. We have a client at Aim2Walk who has currently lost over 30 Ibs in the past 6 months from just eliminating wheat from his diet. I personally stayed away from wheat for 2 months and lost over 10lbs. For myself, it’s not about the weight but about the way I feel. Wheat free for me means no bloating, limited gurgling noises in my stomach, a clear mind and that piece of mind that I’m helping my body stay away from possible diseases and illnesses that could be caused from wheat. I strongly suggest you to read Wheat Belly and learn about all the affects wheat is having on our precious bodies.

Remember, take care of your body! It’s the only place you have to live!

Michelle Wolfe, RMT

3 responses

  1. Pingback: Book Review: The Wheat Belly Diet Cook Book By Scarlett Aphra » Katarina Nolte

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