Wheat....intersting article

here's the link

http://www2.macleans.ca/2011/09/20/on-the-evils-of-wheat-why-it-is-so-addictive-and-how-shunning-it-will-make-you-skinny/

Thanks for posting this, I have celiacs so I have not been able to eat wheat for a while (and have never felt better by the way) but I keep trying to convince my husband to eat the gluten free foods that I do and he is not on board yet. I am forwarding this article to him!

OMG! Does everyone on this site have gluten senitivity or intollerance??

OMG! Does everyone on this site have gluten senitivity or intollerance??

Nope

http://articles.mercola.com/sites/articles/archive/2011/07/05/other-nonwheat-grains-can-also-hurt-your-health.aspx

http://articles.mercola.com/sites/articles/archive/2011/07/04/can-eating-this-common-grain-cause-psychiatric-problems.aspx


The above two articles re: wheat are from MERCOLA.COM and offer in-depth information on choosing to decrease and/or eliminate wheat from one's diet. The first article also lists Potato, Tomato, Barley, Rye, and Rice as other foods which fall into the same category as wheat. I found this article particularly informative.

Note: I thought that I could not survive without my beloved rice, but I am living proof that one can survive without indulging in foods that are harmful. Once upon a time, I would mindlessly pile at least three cups of rice into a bowl with half-stick of melted butter. When we get honest, we get real and take action. It all comes down to the choices we make.

I highly recommend MERCOLA.COM to anyone wanting to learn more on improving one's health via proper nutrition and exercise.

FYI, Mercola is essentially a snake oil salesman. I am not discounting *everything* he says, but everyone should do their own research on most topics he writes about.

As a scientist, I put my faith in peer reviewed research published in academic and other scholarly journals. Almost every piece of clinical data I have ever reviewed on the subject points to the fact that a balanced diet rich in whole grains, including wheat, is extremely healthy. I will cite of a few of them for you. It has worked for me thus far:

In "Short-term effects of whole-grain wheat on appetite and food intake in healthy adults: a pilot study" by Bodina et al published in the British Journal of Nutrition found that "48 g of whole grain consumed daily for 3 weeks did have a beneficial effect on systolic blood pressure."

In "Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial." by Tighe et al in the American Journal of Clinical Nutrition, the study concluded that:

"Daily consumption of 3 portions of whole-grain foods can significantly reduce cardiovascular disease risk in middle-aged people mainly through blood pressure-lowering mechanisms. The observed decrease in systolic blood pressure could decrease the incidence of coronary artery disease and stroke by >=15% and 25%, respectively. This trial was registered at clinicaltrials.gov as ISRCTN27657880."

Last one,

Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, β-glucan published in the European Journal of Nutrition found:

"A high intake of whole grains containing soluble fiber has been shown to lower glucose and insulin responses in overweight humans and humans with type 2 diabetes. We investigated the linearity of this response after consumption of 5 breakfast cereal test meals containing wheat and/or barley to provide varying amounts of soluble fiber, β-glucan (0, 2.5, 5, 7.5 and 10 g). Seventeen normoglycemic, obese women at increased risk for insulin resistance consumed 5 test meals within a randomized cross-over design after consuming controlled diets for 2 days. Blood samples for glucose and insulin response were obtained prior to and 30, 60, 120 and 180 min after consuming the test meals. Consumption of 10 g of β-glucan significantly reduced peak glucose response at 30 min and delayed the rate of glucose response. Area under the curve for 2 h-postprandial glycemic response was not affected by β-glucan content. However, peak and area under the curve of insulin responses were significantly affected by the β-glucan amount in an inverse linear relationship. These data suggest that acute consumption of 10 g of β-glucan is able to induce physiologically beneficial effects on postprandial insulin responses in obese women at risk for insulin resistance. "

I could cite 65 more studies (just in one collection).

A note: These studies are not published with any financial backing of the "grain" industry. So there is no conspiracy.

Dr.William Davis, from what I understand, relies mainly on his own observations in his practice not on well designed double blind experiments. He sees what he wants to see in his data. People cutting out that much carbohydrate will naturally lower their calories and lose weight. It has nothing to do the source of those calories IMHO. Davis is trying to sell his book with this kind of provocative twaddle.

I'm not trying to attack anyone or suggest anything. Davis just rubs me the wrong way. If low to no carb works for you. That's awesome.