Wheat Belly: Theory with a Dash of Low-Carb
Cardiologist William Davis, author of The New York Times bestseller Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, thinks that all modern wheat (no matter the healthy label on it) is so sinister it can cause your body to practically self-destruct. Davis believes that about 80 percent of us would benefit from eliminating all wheat from our diets, and up to 50 percent of us would experience the positive results of wheat elimination right away. What’s new in Wheat Belly is the idea that modern wheat is a monster, and not just because it can make you fat. It can drive the daggers of illness deep into your body.
Is Davis on to something, or on something?
First of all, you have to realize that the wheat we eat today isn’t the same wheat our ancestors grew. During the last century, wheat was genetically altered. I suppose no one ever wrote a press release about it though. Those folks who altered our wheat did so without testing how it might affect all of us rats who eat it. And that’s why Wheat Belly appears to have such appeal. Dare I call it a conspiracy theory?
Can anyone really prove that the genetic changes to wheat aren’t making us all sick and fat? Probably not, but at the same time, Davis may not be able to make his case that this Frankenstein wheat is, in fact, making us ill.
Davis has lots of theories about how wheat affects us. It may be the cause of the rise in gluten sensitivity and celiac disease we see today. Compounds like gliadin or amylopectin A in wheat make us hungry and trigger all kinds of atrocities like sharper spikes in blood sugar, inflammation and even behavioral disorders.
The author’s “proof” is that he’s watched his patients lose weight, experience less joint pain, improve their blood test results, and no longer need inhalers, all from eliminating wheat. This is what’s known as “anecdotal evidence,” and it’s good enough for some readers.