Information and support for low carb and gluten free eating.

Gluten Sensitivity

Michael's picture

Updated book review: Wheat Belly

Just a quick note: I've updated my recent Wheat Belly book review–I've added a few paragraphs addressing the skeptical position and the need to challenge the modern dietary guidelines issued by the USDA and other organizations.

Whether you've read my review previously, or have yet to read it, you might want to visit the review and share your thoughts in the comment section.

Michael's picture

Book Review: Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

Paid Review?: 
No

Updated: Oct. 31, 2011: Paragraphs added (see below).
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, by William Davis, M.D., is an eye-opening and provocative book. Davis examines the history of modern wheat, and the health problems associated with its consumption.

Image of Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

Dr. Davis describes the evolutionary path from ancient wheat to the human-engineered varieties found in modern products. The bad news is that humans have engaged in genetic engineering of wheat over the last fifty years, much of it done without concern for potential human health impact.

When seeking a likely cause of the recent rise of obesity, diabetes, and other health problems, it seems reasonable to look at what's changed in the typical American diet.

Wheat has come to dominate the typical American meal. Official health guidelines and other authorities tell us to put "healthy grains" at the bottom of the food pyramid, and many if not most people have. A trip through the typical supermarket shows us just how much the American diet is dominated by wheat-based products. Pasta, cereals, breads, rolls, muffins, cakes, snacks... the list seems endless. Click here to continue reading, or leave a comment »

Michael's picture

Gluten sensitivity in the news

Gluten sensitivity is on the rise, and it's being recognized as a genuine problem rather than an imaginary one.

Here's an article in the Wall Street Journal describing new research into gluten sensitivity.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don't have celiac disease.
~snip~
"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.
Source: http://online.wsj.com/article/SB1000142405274870489360457620039352245663...

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