Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-11-15
Watch: Chili Seasoning
You gotta be vigilant for the
hidden sources of wheat in food!
While a minority of people need
to avoid the immune consequences of gluten, the
rest of us need to avoid gliadin,
the wheat protein that acts like an opiate to stimulate appetite.
Unwitting humans who are exposed
to the gliadin protein of wheat are stimulated to consume
440 calories more per day, every day. And
the calories you are stimulated to eat are not from
salmon or asparagus, but from
carbohydrates–more cookies, muffins,
pretzels, chips, candy, and other junk.
Guess what happens when you
consume 440 more calories from junk carbohydrates
per day? Yup: a great big, bulging Wheat Belly!
McCormick’s line of chili
seasonings look benign enough. But don’t be fooled:
“wheat flour” is the second ingredient:
CHILI PEPPER AND OTHER SPICES
(INCLUDING CUMIN), ENRICHED WHEAT FLOUR
(FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN,
FOLIC ACID), ONION, SALT, AND GARLIC.
Beyond appetite stimulation,
those of you who have been living wheat-free for more
than a few weeks who experience an inadvertent wheat
exposure are in for a night of high blood sugar, joint
pain, headaches, and diarrhea, or whatever your variety
of wheat re-exposure reaction might be. Sure, enjoy
your chili with ground meat, tomato sauce, onions,
green peppers, some beans . . . but just
use chili pepper and other spices without the
health-disrupting properties of wheat!