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Celiac.comGluten-Free Beer: What's Quinoa Got To Do With It?Living Green MagazineBy Stephanie Libo. A housewife, a law student, a financial analyst and a doctor walk into a bar. No, this isn't the start to a corny joke.
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CBS News) Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.
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.
"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."
Gluten Free Students Insist on OptionsCatholic University of America The TowerOne in 133 Americans is affected by celiac disease, a number that continues to increase, with thousands of others misdiagnosed.
PR WebDiagnosis of Incurable Disease Inspires New Family BusinessBroadcast NewsroomIts been 7 years (and almost seventeen years after the onset of symptoms) since Deb Wheaton, co-founder of Gluten-Free Prairie, and daughter Amy received their...
Celiac.comWomen With Celiac Disease At Lower Risk for Hormone-Related CancersCeliac.comCeliac.com 09/24/2012 - With all the problems that go along with celiac disease, it can be hard to see any benefits to having the disease.
Gluten-free diet beneficial for possible weight loss, long-term healthThe University of Alabama Crimson WhiteThe latest gluten-free diet craze, intended for individuals diagnosed with Celiac disease and gluten allergies, is receiving praise for its...
OregonLive.comGluten Freedom: Portland is now a tasty hotbed for gluten-free eatingOregonLive.comSweet potatoes View full sizeThe Oregonian/2005Orange-fleshed sweet potatoes, often called yams, make a different potato salad.