Nov 163 min read

Why Modern Wheat is bad for us?

Updated: Nov 18

Wheat is a grass. It has been around for more than 10,000 years. It is now the most widespread and important cereal crop in the world.

Wheat species have evolved naturally and we humans have also domesticated wheat to increase yields, taste, shelf life, etc. This is why the wheat we eat today is not the wheat that was eaten 100 years ago.

Using genetics modern domestication by scientists has cost effectively saved the world from hunger. Is that good?

There are no solutions there are only compromises. Modern wheat is now being blamed for a whole host of problems. This view has been highlighted by Cardiologist Dr. William Davis, MD in his book 'WHEAT BELLY'.

Modern wheat is blamed for obesity, diabetes, heart attacks, migraine, irritable bowel syndrome (IBS), etc.

Given the importance of wheat to economies and culture, people across the board are fighting these allegations and flinging expert opinions of scientists to convince us that supposedly wheat is not bad, in fact it is good for us.

Indians are not immune to these problems. The most common varieties of wheat grown on the Indian Subcontinent such as Triticum vulgare, Sharbati, MP Sharbati, Lokwan, Durum, Paigambari etc. are all modern wheat.

Don't take Dr. Davis's opinion for granted try it for yourself. Several friends and associates have reported amazing results with a whole host of issues particularly with obesity and minimising visceral fat, simply by seeking to eliminate all wheat from their diet.

I have just begun, maybe you should try it too.

Some excerpts from New York Times best-selling book by Cardiologist Dr. William Davis 'Wheat Belly' who changed his focus from surgery to prevention of heart problems.

What is a “Wheat Belly”?

Wheat raises your blood sugar dramatically. In fact, two slices of wheat bread raise your blood sugar more than a Snickers bar.

"When my patients give up wheat, weight loss was substantial, especially from the abdomen. People can lose several inches in the first month."

I knew that wheat spiked blood sugar more than almost anything else, so I said to my diabetic and pre-diabetic patients, “Let’s remove wheat from your diet and see what happens to your blood sugar.” They’d come back 3 to 6 months later, and their blood sugar would be dramatically reduced. But they also had all these other reactions:

“I removed wheat and I lost 38 pounds.” Or, “my asthma got so much better, I threw away two of my inhalers.” Or “the migraine headaches I’ve had every day for 20 years stopped within three days.”“My acid reflux is now gone.”

“My IBS is better, my ulcerative colitis, my rheumatoid arthritis, my mood, my sleep . . .” and so on, and so on".

When you look at the makeup of wheat, Amylopectin, a chemical unique to wheat, is an incredible trigger of small LDL particles in the blood – the number one cause of heart disease. When wheat is removed from the diet, these small LDL levels plummet by 80 and 90 percent.

Wheat contains high levels of Gliadin, a protein that actually stimulates appetite, increasing the average person’s calorie intake by 400 calories a day.

Gliadin also has opiate-like properties which makes it "addictive".

Food scientists have known this for almost 20 years. This is why we will discover wheat added to a wide variety of foods

Is eating a wheat-free diet the same as a gluten-free diet?

Gluten is just one component of wheat.

If we took the gluten out of it, it will still be bad since it will still have the Gliadin and the Amylopectin A, as well as several other undesirable components.

Gluten-free products are made with ingredients that raise blood sugar even higher.

I encourage people to return to REAL food:

Fruits, Vegetables, nuts and seeds, Unpasteurized cheese, Eggs etc.

That’s part of the reason why foreign cultures that don’t consume wheat tend to be slenderer and healthier.

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