Cordell E Logan, ND
In 2011, William Davis, MD, published the original book, Wheat Belly, with several related books since then. The basic premise is how modern-day wheat with sugar has contributed to not only to obesity, but to a host of degenerative conditions.
Historically, bread has been a main food. Modern wheat is not like it was, and now wheat processing has changed. True, unbleached flour has been a plus, but we have hybridization, with many grains being of GMO origin. (Bleaching treatment includes chlorine, bromates, peroxides; banned in Europe.) These have been shown by some studies to not be healthy. Gluten-free foods lack some health benefits (vitamin Bs may be diminished, and synthetic Bs are not the answer).
The high incidence of abdominal fat around organs (fat in the wrong place) with the abnormal pot belly contributes to poorer health. This visceral fat is associated with diabetes (type 2), heart disease, breast cancer, Alzheimer’s disease, and colorectal cancer (keeping the colon on the acid side as it should be will probably prevent colon cancer). This is a reason why the United States is 37th or 38th in world health, a figure that should wake us up right now.
With the connection of immunity being part of the gut and brain, and not just the white blood cells, lymph system, etc., the immune “system” really is an immune “alliance” (Mark Anderson ideas etc.). The high incidence of comorbidity associated with Covid-19 gives clear proof of this.
Going on a paleo diet for three or more months as a start can help reduce these problems. Eliminating sugar in all its forms is the answer.
As far as bread goes, many believe sour dough bread can help these overall problems.
Our common bread produces glueomorphins that bind to opioid brain receptors (as do morphine, heroin, and related drugs). This results in more cravings for these foods. Cheese can contain a similar substance, casomorphins, which makes pizza a double whammy. (“Moderation in all things” can apply, but having pizza most of time is not common sense.)
Americans on average consume 55 pounds of wheat flour a year. Whole wheat can spike blood glucose (sugar) even higher than table sugar, a candy bar, and even a soft drink. Dr. Davis calls wheat “the perfect chronic poison.” Such junk foods cause gut inflammation with reduced immune function. As insulin and glucose levels rise, so does fat storage. Wheat germ agglutinin (WGA) binds to insulin receptors, which contributes to this. WGA causes leptins to drop. This hormone regulates brain signaling for food satiety; when high it means food is no longer craved.
The cascading of these stressful events can lead to autoimmune conditions, which are very prevalent now. As one person said, all chronic diseases eventually end up as autoimmune. This means a weaken immune alliance (not, as was once thought, a too “high” immunity). Only one company makes food supplements that address autoimmune conditions in a key way (the protomorphogens, PMGs, of Standard Process™).
Lectins (not to be confused with leptins) are carbohydrate-binding proteins that are highly specific for sugar groups that are part of other molecules, so cause agglutination of particular cells or precipitation of glycoconjugates and polysaccharides. Lectins contribute to gut inflammation and allergies causing intestinal villa to separate so food substances that normally do not pass through do so (“leaky gut”). Some foods are listed as higher in lectins, however, if the whole and genetically high quality foods are used, lectins are not a problem or are less of a problem (high lectins: wheat (modern), soybeans, red kidney beans, peanuts, tomatoes, potatoes; see more as found on the internet etc.). Overall good health means the body can withstand various foods and challenges better.
Rutin can help heal the gut (best harvested six weeks before buckwheat matures) as well as keeping capillaries strong (can help prevent and treat stroke).