Doctors have known for over 50 years that some people can be sensitive to proteins (gluten
However, some believe that the 1 in 105 people in the US with Celiac disease is just the tip of the iceberg. Some believe that almost everyone is intolerant to wheat to some degree. This is especially true since recently when most of the wheat produced became genetically modified.
Farmers wanted wheat that would produce a greater yield and that would be drought-resistant and fungus-resistant. Scientists succeeded in producing such a plant. Unfortunately, it appears that many people don’t tolerate the new wheat well.
Inflammation in the gut has been linked to many health problems such as auto-immune thyroiditis, high blood pressure, atherosclerosis, esophageal reflux, irritable bowel syndrome, brain fog, dementia, slurred speech, autism, ADHD, OCD, depression, asthma, eczema, bloating and fatigue.
The new wheat tends to cause a spike in blood sugars 2 hours after a meal that lasts for 3 hours and then drops abruptly. This causes spikes in insulin, drops in sugar, followed by increased cravings which can lead to more wheat consumption and the cycle continues. The new wheat can be addictive. It turns out that insulin is the hormone that tends to cause fat accumulation in the abdomen. Have you noticed the increasing number of Americans that are collecting fat around their abdomens like “muffin-tops”? Even thin teenagers are developing these fat deposits. These are likely due to insulin due to drinking more soft-drinks but also from eating more wheat.
Some people can lose dozens of pounds in just a matter of weeks by cutting out all wheat products (breads, cereals, etc.). Why don’t you give that a try for just one month and see if it makes a big difference for you? 80% of people that are sensitive to wheat are also sensitive to dairy. Trans and saturated fats (butter, meat, etc.) can also enhance inflammation.
Try fruits and vegetables, omega 3 oils, flax oil, olives, olive oils, rice, lentils, beans, nuts and such.
Just try eating that for a month, with no wheat and see how you feel. Then please reply to our Newsletter to let us now how it worked for you.
This article refers to the “new wheat”. What about organic wheat berries? (soft white, hard red, spelt, kamut) We are hearing a lot about “no wheat, no grains” right now. If the wheat is organically grown and used freshly ground when making breads-often using the soaked method- is it still problematic or is it just the genetically modified wheat used in commercial products?
Hi, I’m sure you’ve heard of the book “wheat belly” written by a physician William Davis who has had a lot of success with eliminating wheat with his overweight patients. Its a great read because it goes into the history of wheat growing and genetic manipulation, a crime on humanity
I can’t eat gluten/dairy/soy/sugar…take vitamins/good oils and LDN which helps to heal the gut lining…by blocking the opioid receptor sites from kicking in when these foods are eaten. Gluten is wheat/barley/rye…oats/corn also hurt me. Most people are Celiac but tests may not work to diagnose it and doctors may not be trained in it. I can’t have flax, olive oil, coconut oil, tumeric and more that others may use. A food dairy may help people figure out what food helps/hurts them. Some foods do both…help and hurt…and often the hurt wins. Organic sulfur helps detox sugar/starch in me.
I lost eight pounds in a week last year when I gave up dairy and wheat – and that was after years of dieting when I wouldn’t lose anything (for instance, I spent the first six WEEKS in 2012 on a vegan and lost a total of 2 pounds.) Altogether I lost 15 pounds in a month , 17 pounds in about six weeks, when I was dairy/wheat free and haven’t gained it back.
I’m really good about not eating dairy – it has long given me stomach cramps and living without it helps my asthma -but the wheat crept back into my diet this fall and over the holidays. just don’t feel as good on days when I eat it.