Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

14, 15 Because

Americans with diabetes is growing faster than any other disease condition

Aparte de un poco de fibra adicional, comer dos rebanadas de pan de trigo integral no es distinto, y a menudo es peor, que beber una lata de refresco endulzada con azúcar o comer una barra de chocolate.

Aside from some extra fiber, eating two slices of whole wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda or eating a sugary candy bar.

A wheat belly represents the accumulation of fat that results from years of consuming foods that trigger insulin, the hormone of fat storage.

biscuit face.

But I’ll sometimes eat all night from dinner until I go to bed. I don’t know why, but something happens at night and I just can’t stop.

Carbohydrates trigger insulin release from the pancreas, causing growth of visceral fat; visceral fat causes insulin resistance and inflammation. High blood sugars, triglycerides, and fatty acids damage the pancreas. After years of overwork, the pancreas succumbs to the thrashing it has taken from glucotoxicity, lipotoxicity, and inflammation, essentially “burning out,” leaving a deficiency of insulin and an increase in blood glucose—diabetes.

Celiac sufferers who fail to avoid gluten can experience as much as seventy-seven-fold increased risk for lymphoma and twenty-two-fold greater risk for cancers of the mouth, throat, and esophagus.

Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to

disguised as a bran muffin or onion ciabatta, is not really wheat at all but the transformed product of genetic research conducted during the latter half of the twentieth century. Modern wheat is no more real wheat than a chimpanzee is an approximation of a human.

Eating wheat, like ice climbing, mountain boarding, and bungee jumping, is an extreme sport. It is the only common food that carries its own long-term mortality rate.

En contra de lo que opina la sabiduría popular, incluido tu amigo dietista del vecindario, no se desarrolla ninguna deficiencia por la eliminación del trigo, siempre que las calorías perdidas sean reemplazadas por los alimentos adecuados.

gliadin-initiated conditions such as celiac disease, thyroid disease, joint diseases, and asthma. Gliadin wheat proteins are akin to being able to pick the lock on any door, allowing unwanted intruders to gain entry into places they don’t belong.

In fact, wheat has been modified by humans to such a degree that modern strains are unable to survive in the wild without human support such as nitrate fertilization and pest control.3

Modern wheat, despite all the genetic alterations to modify hundreds, if not thousands, of its genetically determined characteristics, made its way to the worldwide human food supply with nary a question surrounding its suitability for human consumption.

Outside of gliadin, few things share such a lock-picking, intestinal-disrupting talent. Other factors that trigger zonulin and disrupt intestinal permeability include the infectious agents that cause cholera and dysentery.25 The difference, of course, is that you contract cholera or amoebic dysentery by ingesting feces-contaminated food or water; you contract diseases of wheat by eating some nicely packaged pretzels or devil’s food cupcakes.

People who eliminate wheat from their diet typically report improved mood, fewer mood swings, improved ability to concentrate, and deeper sleep within just days to weeks of their last bite of bagel or baked lasagna.

Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals

Small changes in wheat protein structure can spell the difference between a devastating immune response to wheat protein versus no immune response at all.

Some estimates show that, over the next twenty years, an incredible 16 to 18 percent of all health care costs will be consumed by health issues arising from excessive weight: not genetic misfortune, birth defects, psychiatric illness, burns, or post-traumatic stress disorder from the horrors of war—no, just getting fat. The cost of Americans becoming obese dwarfs the sum spent on cancer. More money will be spent on health consequences of obesity than education.

So this is your brain on wheat: Digestion yields morphine-like compounds that bind to the brain’s opiate receptors. It induces a form of reward, a mild euphoria. When the effect is blocked or no exorphin-yielding foods are consumed, some people experience a distinctly unpleasant withdrawal.

Such enormous strides in yield have required drastic changes in genetic code, including reducing the proud “amber waves of grain” of yesteryear to the rigid, eighteen-inch-tall high-production “dwarf” wheat of today.

The higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited. This is why, say, eating a three-egg omelet that triggers no increase in glucose does not add to body fat, while two slices of whole wheat bread increases blood glucose to high levels, triggering insulin and growth of fat, particularly abdominal or deep visceral fat.

The higher your HbA1c, the more you are also glycating the proteins in the lenses of your eyes, in kidney tissue, arteries, skin, etc.32 In effect, HbA1c provides an ongoing index of aging rate: The higher your HbA1c, the faster you are aging. So HbA1c is much more than just a feedback tool for blood glucose control in diabetics. It also reflects the rate at which you are glycating other proteins of the body, the rate at which you are aging. Stay at 5 percent or less, and you are aging at the normal rate; over 5 percent, and time for you is moving faster than it should, taking you closer to the great nursing home in the sky. So foods that increase blood glucose levels the most and are consumed more frequently are reflected by higher levels of HbA1c that in turn reflect a faster rate of organ damage and aging. So if you hate your boss at work and you’d like to hasten his approach to old age and infirmity, bake him a nice coffee cake.

The original study showed that the GI of white bread was 69, while the GI of whole grain bread was 72 and Shredded Wheat cereal was 67, while that of sucrose (table sugar) was 59.5 Yes, the GI of whole grain bread is higher than that of sucrose. Incidentally, the GI of a Mars bar—nougat, chocolate, sugar, caramel, and all—is 68. That’s better than whole grain bread. The GI of a Snickers bar is 41—far better than whole grain bread.

Therefore, wheat products elevate blood sugar levels more than virtually any other carbohydrate, from beans to candy bars.

To this day, the notion of treating diabetes by increasing consumption of the foods that caused the disease in the first place, then managing the blood sugar mess with medications, persists.

wheat is, in effect, an appetite stimulant.

Wheat naturally evolved to only a modest degree over the centuries, but it has changed dramatically in the past fifty years under the influence of agricultural scientists.