WooHOO! I was all set to be the lone voice in my Anit-wheat, anti-gluten, anti-high Gi carbs, so I'm very pleased to see I'm not alone. Spark People nutritionists, please read cardiologist Dr. William Davis' book and then see if you're still able to recommend eating wheat and ANY kind of grains to people who have high cholesterol, high blood sugar, arthritis, asthma, obesity, blood sugar issues, IBS, skin issues, thyroid disease and hair loss. I stopped eating wheat even before I read the book because my husband was reading some of it aloud to me. For the first time in 20 years I am completely free of daily hypoglycemic episodes. I've lost 22 lbs in 5 weeks. I used to have unbelievable cravings for carbs in the evening. I now have 0 zero zip zilch. I am full and satisfied with small, very low carb meals. My joints no longer hurt. I've had problems with constipation my entire life. My bowels are now functioning perfectly. I have more energy than I've ever had before in my life. And if you want to read about the amazing benefits other people have experienced by removing wheat from their diets, have a look at the Success Stories on the blog for the book. http://www.wheatbellyblog.com
Confused now by artilcle and some people's responses. Are grains/whole wheat good for you or not?
11/12/2011 3:17:21 PM
I've always heard that whole grains were the best way to boost fiber onto your diet, but, a few days I heard a nutritionist saying it wasn't the best option to eat whole wheat foods if you want to loose tummy. By now, sometimes I do eat whole wheat bread, but when it comes to rice, pasta and cakes &cookies, I keep it white or just add a little whole wheat flour, but nothing special.
I looked at 'wheat belly' on my iPad and after reading the first chapter bought it. OMG. A must have book for those on a journey for health and wellness. The best part...a cheesecake recipe my favorite. I have been on a low carb, gluten free path for 3 years now. Migraines...GONE, IBS...gone also. I weigh below what the Dr. Jim considers healthy...125lbs and I am 5'8". My weight is 10 lbs lighter than when I got married 26 years ago. My working goal is tapering off of big pharm.'s answer to depression and already off off cholesterol pills. 2012 is the year I'm going to make it happen!
I was so happy to see so many knowledgable comments about the misinformation we have been receiving about wheat. Having lost 127 pounds (the "old fashion" way), I have made a lot of changes. BY FAR, one of the best changes I've made is wheat elimination. My weightloss has stopped completely until I cut it out. I still eat the same amount of calories but I'm losing again AND I'm barely ever hungry anymore. Which is HUGE because I spent the first 30+ years of my life CONSTANTLY hungry!
11/11/2011 1:38:24 PM
This article got me all wound up, but I see I'm not the only one against "healthy whole grains". Why We Get Fat and Wheat Belly ought to be mandatory reading for anyone trying to preach 'health and wellness'. Drop the grains and see how quickly you lose weight and whole variety of health issues.
11/11/2011 1:01:41 PM
I wonder how "whole" whole grain products really are. I understand brown sugar is fully refined to white sugar, and then some molasses added back. I have found the grocery store "whole wheat" flour makes better bread on the white setting than on the whole wheat setting, leaving me wondering if a process similar to brown sugar is being used Fully refine the flour to white flour, and then add back some bran and germ. (on whole wheat setting looks like too long rising time)
Grocery store whole gran flours are not in sealed packages (vac pack), never indicate on the package that the flour needs to be refrigerated, yet wheat germ must be refrigerated to prevent the oil in it from going rancid. Perhaps the germ does not make it back into the flour?
On the other hand, the flour I purchase as "stone ground whole wheat flour" (sgwwf)does work well on the whole wheat setting. Just using the sgwwf makes a heavy loaf, adding gluten flour makes it lighter.
So, back to my point: What does "whole grain" mean?
1. They increase the need for Vitamin C. 2. They contribute to inflammation and weight gain. 3. The nutrition in grains is better acquired from other sources, particularly meat. 4. The bran of whole grains contains phytic acid, which is an antinutrient that will interfere with the absorbtion of important nutrients. 5. The dense carbs in grains cause blood sugar spikes and consequent increases in blood insulin. This makes them inappropriate for diabetics. 6. A high carb diet has been linked to heart disease. 7. Grains have been associated with developmental problems. 8. Grains are potent allergens.
Grains were not a regular part of the human diet until the advent of agriculture. That was only 10,000 years ago. Some parts of Europe did not grow grains until about 5,000 years ago. Hunter/gatherer societies did not adopt grains until about 100 years ago. We are not well adapted to eating grains. The main reason we eat them in our society is because they are cheap and plentiful. The USDA promotes them because they are a farm product.
Thanks to JustKen for explaining why popcorn is NOT health food. I've eliminated it from my diet long ago because it contributed to higher glucose reading and weight gain. It's good to know why that is so. Thanks to GinaV2 for a common sense comment. Complex carbs are better for you than simple ones, but all carbs lead to weight gain. Read "Why We Get Fat" by Gary Taubes. Eat more veggies. You can get all of your nutrients without eating any grains. Also - read "Wheat Belly" by cardiologist Dr. William Davis. I've gone sugar free and grain free and I've never felt better.
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