Information and support for low carb and gluten free eating.

Wheat

Michael's picture

Mmm... tasty wheat!

Here's a cute little photo to keep in mind the next time you think about munching a cracker or making a sandwich.

Geneticist Ann Blechl and colleagues are the first to insert modified Fusarium chitinase and glucanase genes into wheat plants, which may lead to wheats that are more resistant to Fusarium head blight.

Photo by Jack Dykinga.

Source: USDA ARS

Now, doesn't that sound just yummy? Where do I get mine? Oh, yeah, just wait a couple of years, it'll be in our bread.

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

Dietary grains and their avoidance

I've been reading more about gluten, grains, and "paleo" diets–mainly in support of Teri's decision to go grain-free and her recent (and dramatic) results after cutting all wheat-based carbs from her diet.

I'll blog interesting articles as I find them. This is the first installment. If you know of additional educational resources, please drop a comment at the end of this post, and I'll include it in my next post, with attribution.

Why avoid seed grains?

Kurt Harris, MD argues for gluten/grain avoidance, and describes the effect grain feeding has on beef cattle and humans alike:

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