“The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.” This is opening to Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert. A friend posted this article on Facebook and asked me if the points in the article were true. The following are my series of answers.
Essentially yes. Modern wheat is a hybrid to produce a higher yield similar to carrots bananas etc being hybrids. Heirloom wheats like spelt and kamut are much better, more easily digested, and preferred whole wheat. There are some organic wheats that I’ve seen from local NY farmers upstate that may be more digestible as well but I’ve not experimented with them. But everyone is different on how they process it. Ideally, heirlooms are your best bet.
Switching to a wheat or gluten-free diet is not inherently a low carb diet. I always recommend clients to incorporate whole grains (quinoa, brown rice, wild rice). Quinoa in half cup cooked has more carbs than whole wheat bread. Weight-loss etc is still experienced, mostly because of increased fiber and improved digestion etc.
I do not subscribe to a one size fit all dietary design. While one may be gluten tolerant now, they may develop gluten sensitivity in 10 years. Same goes for dairy, nuts, proteins etc. To be objective, people need to listen to their bodies and that is the primary key that is severely missed. Being bloated after eating is not normal and many accept it as such.
There is a small part of the gluten free movement that exists for superficial reasons and physiological wellness (i.e. I want to lose weight, I feel better when I eliminate these foods). But the antithesis of those sentiments are people with real sensitivities that are in fact physically debilitated who have to go to the hospital.
More children are developing intolerance from what I believe is overexposure to pesticides during pregnancy (and that has been validated through evidence based research). There is a larger issue and despite sensationalism by a few, it should not be discounted.
What are your thought on the gluten-free movement?