Originally posted by Dr. Davis on 2013-07-22
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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A physician declares a wheat-free success–from Cyprus!
A physician from the island of Cyprus posted these
I am wheat and gluten free since the end of
January, 2013. I suffer from type II diabetes, which was controlled
with difficulty and I could not lose weight. I had acid reflux issues
day & night, I was snoring every night, I could not sleep on my tummy,
I had pain in several joints and I was suffering from diarrhea almost on
a daily basis with tummy aches. (Gastroenterologists thought it was
After the first long and hard weekend of
removing wheat and gluten from my diet (headaches, agitation, arthritic
pain), most of these issues resolved: no more acid reflux, no more
snoring, no aching. Today, I weigh
10 kg [22 pounds] less and my diabetes is easily
controlled. My diarrhea is almost completely resolved. I aim for
losing more weight and eliminating the need to take medication.
Yesterday, without thinking twice, I had a
piece of meat loaf (contains bread crumbs, found out after consuming)
for lunch. As soon as I left the table, my stomach felt like a stone,
and I started having acid reflux. A few hours later, stomach was
fine, no acid reflux, but I felt like my abdomen was about to explode.
Bloating (as if I swallowed a basketball), acute pain, cold sweats.
I immediately had to visit the
WC [water closet = bathroom], and I did
that several times during the night, with diarrhea and a bit of fresh blood.
I consumed wheat accidentally a couple of
months ago (a small bite only), but I did not have such a bad reaction.
It is clear that as the body is clearing up from all this poison
(wheat + gluten), even a small amount can lead to a
Thank you Dr Davis for your inspiring work.
Dr Stavros Eleftheriou
Maxillofacial & Oral Surgeon
Facial Cosmetic Surgeon
I pass on Dr. Eleftheriou’s story because
1) he is a physician, and 2) it reflects
the worldwide nature of the wheat issue.
Dr. Eleftheriou’s observations are consistent
with the widespread adoption of the high-yield semi-dwarf strains of wheat
that were developed in Mexico in the mid-20th century by
Dr. Norman Borlaug et al. The island of Cyprus is situated
in the Eastern Mediterranean, just south of Turkey and north of Egypt. It
is a cultural blend of Greek, Turkish, and other influences with a variety
of unique dietary practices, but they have not escaped the changes
introduced into wheat.
As no questions were ever asked about the suitability
of these strains for human consumption, despite the extensive genetic
manipulations inflicted on it, it should come as no surprise that, at the
very least, we encounter widespread evidence for gastrointestinal intolerance.
Americans, Canadians, Australians, New Zealanders,
and people in the U.K. are farther along the curve of wheat-induced obesity
and diabetes, but nations like Italy, France, Greece, and Cyprus are catching
up, as are Japan and China, especially as American fast food outlets and
convenience foods gain a foothold.
Isn’t it ironic that the genetic manipulations
imposed on wheat to increase yield and help squash world hunger have instead
proven to be among the biggest blunders ever made for worldwide health?