Wheat Belly

Wheat Belly, by William Davis, MD,  is the name of a book I am currently reading.

The information is rather startling.  You may have guessed by the title that this doctor’s theory is that it is the wheat in our diet that gives us belly fat, not some of the other culprits usually associated with this phenomenon.

This book is about 230 pages of text and then a number of pages containing recipes and some information for navigating through the grocery store.

You might imagine that within 230 pages, there’s more to say than just that ‘wheat contains gluten and this is something that causes belly fat’.  In fact there are some startling claims made by Dr. Davis and he backs up everyone of them with scientific information and studies.

The main concept that he covers early in the book is that our wheat has been grossly, genetically modified in the past 25 years.  Those processes are the root cause of many health problems in all demographics.

To get the reader’s attention, he starts by suggesting we think about pictures of our ancestors.  Any obese people?  Probably not.

Coincidentally, around the time that this new wheat was being grown, we were being told to ‘eat whole grains–bread, pasta;  eat less meat, less fat and concentrate on whole grains‘.  Remember when that started?

If you go online and find a list of foods and their glycemic index, you will see whole grain bread higher than some of the things that we’ve been told to stay away from.  Just know that a high glycemic index is not a good thing.

Astounding!  I’m not too far into this book, but wanted to share this information in case you aren’t aware of it and would like to get it as well.

What are your thoughts on this information?  Is this something that concerns you?

2 thoughts on “Wheat Belly

  1. Al Steiner

    This information rang very true for me.

    I recall some thirty years ago a colleague refusing to eat bread. She said her family suffered from Portuguese Belly. At the time we were living in Johannesburg, South Africa, but her parents were of Portuguese descent and she explained that they all grow pot-bellies after the age of thirty. We all laughed at the time as she had an envious figure, but we all did, in our thirties.

    Fast forward to now, I have been living in America for a few years and suffer from the syndrome you describe as wheat belly (as does my husband). Also known as gluten intolerance.

    But here’s the rub. We ate bread when we lived in South Africa, every day, without ill-effect. The bread was not very processed and would spoil after 2 days because it was not loaded with preservatives or chemicals.

    The obvious conclusion we have reached is that the wheat or bread or flour used here is genetically modified, over chemicalised and with added preservatives to extend shelf life, not our life. We hardly eat bread or foods containing flour here anymore, for this reason.

    I don’t believe just because you age you become intolerant to bread or wheat products. It has to be their preparation that has detrimentally altered.

    One day I will make my own bread but accessing untampered grain or flour may be a difficult undertaking.

    Does anyone know a supplier of Non GM grain?

  2. Jacquie Harkema Post author

    Thanks so much for your thoughtful comments to this post. Sorry it took so long for me to get back to you.

    Your memory of of the story of the Portuguese Belly is amusing. However, the results that people have suffered are not very amusing. It sounds like you agree.

    I do not believe that it is age related, but it does seem to be that way. I think the wheat belly described in this book can be at much younger ages, as the personal experience of this doctor when he took action in his late twenties, to find answers.

    About two years ago, I discovered that some symptoms I’d been having for many years, mainly severe stomach bloating by late afternoon, was due to gluten intolerance. With so many gluten-free products, it’s not bad being gluten-free. My favorite bread is Udi’s. They have a nice product line of gluten-free breads. However some gluten-free product lines are not real tasty. You just have to test them to see what you like or not.

    I personally don’t know of a supplier of non-gm grain, but perhaps you could Google it if you haven’t already.

    Thanks again for your comments.

Leave a Reply

Your email address will not be published. Required fields are marked *