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Sourced from: Infinite Health Blog, by Dr. Davis, originally posted on the Wheat Belly Blog: 2013-01-03
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.