When it comes to weight loss, gluten-free diets are all the rage. Unfortunately, despite the claims that gluten, a protein found in wheat, barley, and rye foods promotes weight gain, there are no published clinical trials to date comparing a gluten-free versus gluten-containing diets for weight loss.
We do, however, have data on gluten-free diets for those with celiac disease, an auto-immune condition whereby the small intestine is damaged by exposure to gluten, and the news might surprise you: patients with celiac disease actually tend to have higher body mass indexes (BMIs, or a measure of height versus weight) than those without the disease.
What we call wheat is a distant relative to what our grandparents called wheat
Dr. William Davis sums it up this way: ‘Celiac disease is the canary in the coal mine’
Glucose-protein combinations — useless debris — muck up the body in just about every way imaginable: Cataracts, dementia, wrinkles, coronary artery disease, cancer, arthritis
According to one increasingly popular line of thinking, grain-based foods trigger undesirable blood sugar fluctuations, tooth decay and inflammation in our body, which in turn may lead to heart disease, type 2 diabetes and even cancer. Of the grains we consume regularly, wheat and its derivatives have been targeted as being particularly harmful, largely due to the presence of gluten, a protein that is known to trigger serious health issues in those with celiac disease and in those who’ve more recently been identified as having non-celiac gluten sensitivity.
By contrast, a second line of thinking argues that it’s not grains, but rather the high intake of animal protein that is the issue with the Western diet, and that a regimen based on whole grains, fruits and vegetables, nuts, seeds, beans and pulses will pave the road to good health.
nobody wanted them. We found most of the Wheat Belly Cookbook baked goods far too sweet for our taste.
I experimented with my own coconut flour crusted fried chicken and decided boiled chicken was a better option
Ben Nelms for National Post/files
Wheat Belly author William Davis says the highly digestible
carbohydrate amylopectin A is more detrimental to
the body than white sugar.
I haven’t kept up my wheat-less experiment; I miss bread too much