Wheat Makes You Fat

We all know wheat is really bad for the health of some people (like me), but what about everybody else?  Sure, if you have celiac disease or gluten intolerance you need to stay away from wheat (that means 17 to 30 % of you out there), but what about all the "normal" folks?

Well here is the bad news - wheat makes you fat - no matter who you are.  Wheat (along with sugar in all its forms) is the major contributor to obesity, diabetes, heart disease, cancer, dementia, depression, arthritis and so many other degenerative diseases.

How could that be?  Wheat is supposed to be the staff of life.  Entire armies in the ancient world marched and conquered the world while eating wheat.  Well, the unfortunate truth is that the grain they ate and called wheat as very little resemblance to what we eat and call wheat today.  It is a case of comparing apples to oranges, or more like apples to candy bars.

Wheat has changed.  We began manipulating the genes of wheat back in the 1960's.  Now we have what has been called Frankenwheat.  What is different?

     1. It is now filled with amylopectin A - a super starch that is highly fattening
     2. It now contains a wide variety of super glutens that are very inflammatory.
     3. Modern wheat forms gluteomorphins - a highly addictive morphine like drug.
     4. It contains wheat germ agglutinin which triggers leptin resistance - which makes it so hard to lose weight
     5. Modern wheat storage and processing methods create whole list of new highly allergenic substances in the flour.

The wheat of our ancestors is called Einkorn.  It still exists, used mostly as fodder for grazing animals.  Modern wheat has been manipulated to have twice the number of genes in order to produce 10 times the grain yield per acre.  This manipulation is still going on.  In fact it is so intense that the baking qualities of flour change every 9 to 15 months - so much so that bakers have to go to regular seminars to learn how to adapt their recipes.

Amylopectin A makes our breads light and fluffy, but it also hit our system like a ton of bricks.  It raises our blood sugar faster than eating pure white sugar.  Each slice of bread (there is no difference between white and whole grain bread) raises you blood sugar faster and higher than a tablespoon of sugar.  It raises our insulin levels and set us up for diabetes and all the diseases that go along with high blood sugar.  Every time our blood sugar spikes up from eating wheat (or sugar) it inflames our gut and stimulates belly fat production.  If you have belly fat, then you almost definitely have a blood sugar problem from eating the wrong foods.

Gluten is the protein in wheat that makes the dough stretchy so it rises so nicely trapping air inside to make it light and chewy.  Heirloom wheat had very little gluten in it and only very simple types of gluten proteins (gluten refers to many types of protein molecules - all with different effects on the body.)  Modern wheat has 2-3 times the gluten levels with much larger molecular size and complexity, and much greater impact on our immune systems.  30% of the American population has the genetic potential to be sensitive to these gluten proteins, and that sensitive potential means massive inflammatory reactivity.  The most common sites of reaction are the brain (dementia, behavior problems), thyroid (Hashimoto's thyroiditis), and pancreas (late onset diabetes).  Less common sites are the gut (celiac - about 1% of the population), joints (arthritis), skin (psoriasis), and virtually any other part of the body.

Gluteomorphins - these are formed as the body breaks down wheat proteins.  These are highly addictive morphine like opiate drugs.  Gluteomorphins are powerful appetite stimulants that make you crave breads, cakes, pastries, anything with wheat in it.  The addictive quality of wheat is why almost every manufactured food has wheat in it even though there is no other reason for wheat to be present.  It makes us eat more.  It is why the drug naltrexone - used to treat heroin addicts - is being considered as a weight loss drug.  It blocks the addictive effect of the wheat so people eat less.

Leptin is the hormone that enables you to lose weight.  The Wheat Germ Agglutinin found in wheat blocks the leptin receptors in the body so your body just keeps on gaining weight. Wheat germ agglutinin can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities.  That means everyone is susceptible to it.  Leptins are poisons mother nature wraps around seeds to protect them from pests that might eat the seeds (like us).  One wheat kernel contains 16.7 trillion individual molecules of WGA.  Ironically, this makes whole grains even more toxic than white flour, as the lectins are in the germ portion of the grain.  Wheat is toxic to everyone to some degree...so it may be very toxic or only mildly toxic to you.  Is mildly toxic ok to you?

Along the same lines as the lectin poison, are the toxic results of how we store grains and how we process them into flour.  We chemically treat flours to make them react better in baking.  These chemical reactions make them toxic.  These little toxic loads to our system every time we eat wheat build up and create the degenerative health conditions that are the major cause of ill health today.  One of the specialty labs we work with is able to test for the level of sensitivity to the top 10 different wheat components that have been found to cause disease in humans through a simple blood test.  Personally I recommend just getting off grains all together, but if you really love your grains and want to know just how badly they might or might not be killing you then lab testing is available to find out.

Bottom line: wheat is an addictive appetite stimulant that makes you fat.

What about the new "gluten free" food coming out today?  Unfortunately most of them are crap.  Substituting one form of blood sugar raising starch for another is not an answer.  Yes, you may be avoiding the specific effects of wheat gluten, but all grains cross-react with our gluten-sensitized immune system to some degree (as do all milk products).  The gluten free foods generally have the same blood sugar impact that our wheat containing foods have because they still have as many easily broken down carbohydrates.  The carbs are simply coming from rice flour, or corn flour, or tapioca flour, or whatever cheap flour they can find.  The only safe gluten free flour based foods are those made with low glycemic flours like almond flour, coconut flour, or flax seed flour - and don't add any sugar sources  (especially agave which is liver toxic.)

So if you want to lose belly fat and/or want to slow down your aging by slowing down such things as heart disease, diabetes, cancer, arthritis, brain dysfunction, and the like, then get off wheat and anything that raises your blood sugar.  That means not only wheat, but all grains and all sugar sources that raise your blood sugar.  Every time your blood sugar goes up after eating the wrong foods, vital cells in your body are damaged.  The buildup of that damage is called aging.   

This article was written by Dr. David DeLapp, D.C. of Fair Oaks, CA and is an excellent summary of the material found in the 2011 book, “Wheat Belly” by William Davis, MD