Originally posted by Dr. Davis on 2015-02-28
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Fifth Estate defends wheat
“No, Congressman, there is no evidence
that cigarette smoking is associated with cardiovascular disease and cancer.”
Such was the testimony offered by Big Tobacco
executives during Congressional hearings on the subject throughout the
1980s and 1990s, denying even to this day that nicotine is addictive,
that they increased nicotine content to encourage addictiveness, and
that they crafted marketing strategies, such as the Joe Camel cartoon,
to target children.
So it should come as no surprise that the Fifth Estate uses
similar tactics in what amounts to a defense of the wheat and grain industry.
To say that there is no evidence implicating
wheat and grains in human diseases is to ignore evidence that continues
to grow, evidence associating wheat/grain with a long list of health
problems. For example:
Gliadin–The gliadin protein
of wheat (and related proteins of rye, barley, and corn), if it remains
intact, launches the first step in a complex process that leads to autoimmune
diseases, an effect not confined to people with celiac disease but
occurs to varying degrees in 90% of people who consume wheat and grains.
Intact gliadin underlies, for example, neurological diseases
such as cerebellar ataxia and some forms of dementia. Gliadin and other
wheat components such as trypsin are likely culprits in (the poorly named)
gluten sensitivity associated with bloating, diarrhea, joint pain,
and mind “fog.”
If gliadin is partially digested (an example of
the incomplete digestibility of grain proteins by humans) to peptides,
such as the A5 pentapeptide, it can also act as an opiate with adverse
effects in people
with schizophrenia, autism ,
disorder , stimulation
of prolactin and thereby breast tissue growth, and others (though
it is not entirely clear in these conditions how much of the effects
are due to intact gliadin with autoimmune effects and how much are due
to the opiates that derive from partial digestion).
Tellingly, because of the extensive health
problems associated with gliadin, a number of research groups are
working to genetically
engineer gliadin, telling us that the problems with gliadin are
widely understood by the agricultural science community, despite the
overt denials of any knowledge of problems with wheat and grains.
Wheat germ agglutinin–Wheat
germ agglutinin, WGA, is a perfect example of the indigestibility of grain
proteins. In its passage from mouth to anus, WGA is entirely impervious
to human digestion. But, en route, WGA exerts a number of unhealthy
effects, including direct
bowel toxicity, blocking
the digestive hormone cholecystokinin, and is suspected to
leptin, the hormone of satiety (telling when to stop eating).
of any positively-charged ion, particularly iron, zinc, and magnesium, a
feature of grains. Iron absorption is as much as 90% blocked with
the phytate content of a bagel.
carbohydrate of grains, amylopectin A, uniquely susceptible to
digestion by the salivary and stomach enzyme, amylase, explains why
wheat and other grains have among the highest glycemic indexes
of all foods, higher than table sugar, higher than a Snickers bar, and on
a par with jelly beans. A diet centered around high-glycemic index
foods thereby causes growth of visceral inflammatory fat, insulin
resistance, higher blood sugars, diabetes, hypertension, heart disease,
cancer, and dementia.
We also know that wheat and grains change bowel
flora and oral
flora, effects that have far-reaching implications for health, including
bowel regularity, irritable bowel syndrome and inflammatory bowel diseases,
as well as autoimmunity.
This is a partial list of the evidence
damning wheat and grains as the most destructive addition to the human
dietary experience, with problems now amplified by changes introduced
by agribusiness, herbicide/pesticide residues, and the repeated urgings
to make them the cornerstone of diet. (Additional discussion and
references can be found in Wheat Belly Total Health, including
40 pages of scientific references.)
Throw on top of the evidence what we are
witnessing in social media and the broad societal experience: people
getting off long lists of medications, getting rid of many health
conditions, even undergoing some pretty significant changes in
appearance beyond that permitted by weight loss. This movement is
most definitely not growing because of my powers of persuasion nor
charisma; it continues to grow because it works.
So to argue that there is no evidence
to back the arguments that wheat and grains are huge mistakes in the
human diet is simply untrue. But it is how industry (and their
manipulated or unwitting media outlets) typically wages damage control:
claim that no evidence exists in the face of what I would regard as
overwhelming evidence to the contrary.
I don’t know if the hidden agenda was
to defend the huge Canadian wheat export industry (Canada is the
world’s #1 wheat exporter), to maintain the wheat franchise of
Big Agribusiness companies such as Cargill, to save face for
grain-promoting Health Canada, or to just create provocative headlines,
but what was clearly absent from their broadcast was a serious
consideration of the science documenting the adverse health
implications of consuming what I could characterize as the most
awful thing ever passed off as “food.”