Dr. Davis wrote "I am going to argue that the problem with the diet and health of most Americans and Canadians is wheat—or what we are being sold that is called “wheat.”
Documented peculiar effects of wheat on humans include appetite stimulation, exposure to brain-active exorphins (the counterpart of internally derived endorphins), exaggerated blood sugar surges that trigger cycles of satiety alternating with heightened appetite, the process of glycation that underlies disease and aging, inflammatory and pH effects that erode cartilage and damage bone, and activation of disordered immune responses. A complex range of diseases results from consumption of wheat, from celiac disease—the devastating intestinal disease that develops from exposure to wheat gluten—to an assortment of neurological disorders, diabetes, heart disease, arthritis, curious rashes, and the paralyzing delusions of schizophrenia.
So why has this seemingly benign plant that sustained generations of humans suddenly turned on us? For one thing, it is not the same grain our forebears ground into their daily bread. Wheat has changed dramatically in the past fifty years under the influence of agricultural scientists. Wheat strains have been hybridized, crossbred, and introgressed to make the wheat plant resistant to environmental conditions, such as drought, or pathogens, such as fungi. But most of all, genetic changes have been induced to increase yield per acre. Such enormous strides in yield have required drastic changes in genetic code. Such fundamental genetic changes have come at a price.
People are usually shocked when I tell them that whole wheat bread increases blood sugar to a higher level than sucrose.1 Aside from some extra fiber, eating two slices of whole wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda or eating a sugary candy bar.
This information is not new. A 1981 University of Toronto study launched the concept of the glycemic index, i.e., the comparative blood sugar effects of carbohydrates: the higher the blood sugar after consuming a specific food compared to glucose, the higher the glycemic index (GI). The original study showed that the GI of white bread was 69, while the GI of whole grain bread was 72 and Shredded Wheat cereal was 67, while that of sucrose (table sugar) was 59.2 Yes, the GI of whole grain bread is higher than that of sucrose. Incidentally, the GI of a Mars Bar nougat, chocolate, sugar, caramel, and all—is 68. That’s better than whole grain bread. The GI of a Snickers bar is 41—far better than whole grain bread.
You can read the rest of this post at http://www.lef.org/magazine/mag2011/oct2011_Wheat-The-Unhealthy-Whole-Grain_01.htm
As Dr. Davis says
Here is another link http://www.my9tv.com/video?clipId=8001744&autoStart=true
We were told that eating high fiber ex: wheat bran, shredded wheat, all bran etc.....we would be healthy.
What a bunch of lies!! No wonder we have so much cancer, Alzheimer's and other related diseases.
While on the subject of GI index, Julie Daniluk has a new book "Meals That Heal Inflammation" that explains in detail the problem with sugar from all hidden sources. Great recipes too.
Dr. Robert Lustig has a You Tube Video call "The Bitter Truth". He too explains the evils of fructose.
Two good books that you can get from the library: "The Blood Sugar Solution" by Dr. Mark Hyman is a go to for information and "The Sugar Fix" by Dr. Richard J. Johnson helps to explain the dangers of fructose and where they are hidden.
Educate yourselves, the more we know the more we can fight against disease.
Paleo people would only have seen fruit in moderation because of the changing seasons and only during summer months. We eat too much fruit, too much sugars and too much processed food.
Healthy Life
Suzanne
No comments:
Post a Comment