Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2013-01-03
Are you crazy?
Heather posted this comment that illustrates why
it is so important, once you’ve started the wheat-free process, to
stick to it and not give in to the withdrawal phenomenon.
I’ve been on a wheat-free, gluten-free,
corn-free diet for about 4 months now, and only within the last
2 weeks have I noticed the cravings go away, the brain fog lift,
and most of my skin issues clear up. My brother also read the book and
he agrees that I’ve probably been going through wheat withdrawal
for the past few months.
I’ve also suffered from debilitating
menstrual tantrums (for lack of better descriptions) for 1.5-2 weeks
of every month for many years, and this past month, I felt normal!
I’ve lost almost 40 lbs in the past
5 months (only 80 more to go!). I sleep better, a good majority of my
chronic pain has gone away, my blood pressure is normal for the first time
in my life. I could go on forever about the things I’ve noticed
that are different. And I’m only 29. I only picked up
Wheat Belly this past week, and I was thrilled to find that there are
others like me and that I am not crazy, like some people (including
doctors) had me believing.
No, you are most definitely not crazy,
Heather. You deserve tremendous credit for sticking to this dietary
change despite an incredible 4-month long withdrawal from the opiate in wheat.
What is crazy is that regulatory agencies
practice a laissez-faire attitude towards agribusiness and their products.
Agribusiness changes multiple components of crops like grains, especially
wheat, then sell it to consumers the next day–no questions asked by
the USDA or FDA. Never mind that the thousands of hybridizations conducted
on wheat strains generates unique proteins with each and every
hybridization event. Never mind that non-wheat grasses were mated
with wheat to introduce unique genes. Never mind that peculiar techniques
like chemical-, gamma ray-, and high-dose x-ray mutagenesis–the
purposeful induction of mutations–are among the techniques
used to generate modern strains of wheat. And never mind that, while there
is growing opposition to genetically-modified foods, wheat has been
subjected to techniques that pre-date genetic modification. Modern wheat
is instead the product of crude, unpredictable, and sometimes bizarre
techniques that are WORSE than genetic modification.
It explains why a young 29-year old woman like
Heather obtains relief from mind “fog,” acne, food
cravings/appetite stimulation, chronic pain, reduced blood pressure,
tumultuous menstrual cycles, and weight gain by denying herself
“healthy whole grains.” What we are being sold is
not wheat–it is not food and it is not suitable
for human consumption.