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Sourced from: Infinite Health Blog, by Dr. Davis, originally posted on the Wheat Belly Blog: 2012-02-15
It looks like Dr. Mark Hyman, well known for his popular and insightful books, Ultramind and Ultrametabolism, has jumped onto the Wheat Belly bandwagon with his comments in a recent article on his website.
Some tidbits from his article:
The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food-like products, or FrankenFoods.
The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
And: The problems with wheat are real, scientifically validated and ever present. Getting off wheat may not only make you feel better and lose weight, it could save your life.
My personal hope is that together we can create a national conversation about a real, practical solution for the prevention, treatment, and reversal of our obesity, diabetes and chronic disease epidemic. Getting off wheat may just be an important step.
I applaud Dr. Hyman for seeing the light on this huge issue and encouraging “a national conversation.” We differ on one issue: Who should be wheat-free. Dr. Hyman argues that people with positive blood markers (e.g., gluten antibodies or HLA markers) or perceived improvements off wheat should remain wheat/gluten-free.
I argue a bit differently: The adverse health effects are too far reaching, often not perceived by the individual, in ways not fully understood, that nobody should be eating wheat. Too many things happen beneath your surface of perception, including high blood sugars, formation of small LDL particles, lectin-induced release of foreign substances into the bloodstream leading to inflammatory diseases in future.
In other words, this is not gluten-elimination for the gluten-sensitive; this is elimination of wheat for everybody.