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November 20, 2024 25 mins

Those of you who follow my discussions that started with the Wheat Belly series of books already know that there is a long list of reasons why humans made an enormous blunder when we first resorted to the consumption of the seeds of grasses, meaning wheat and related grains. We know this from the anthropological record of human disease, we know this from modern science that has exposed the many problems that arise with their consumption from tooth decay to arthritis.

But in my many conversations with people, I find that, because we are all bombarded with the opposite message from TV commercials, media reports, even doctors and dietitians, much of the rationale and science that tells us that wheat consumption is awful for health becomes diluted, or discounted, or ignored. My Wheat Belly arguments, for instance, have been dismissed as just another “gluten-free” message that has no bearing outside of celiac disease. Or that there are bad health consequences of banishing an entire category of food. Or that, if the U.S. Dietary Guidelines for Americans tell us that grains must be a part of the human diet, it must therefore be true. Of course, this is all not true: misinterpretations, misrepresentations, sometimes outright lies, all to prop up continued consumption of a class of “foods” that accelerate disease, aging, and should have no place in the diet of humans. 

So for this reason, I am going to be guilty of repeating myself and once again reiterating why the arguments against the inclusion of wheat and grains are overwhelming, the health impact of their consumption shockingly awful, and the health benefits of their abandonment huge and life-changing.
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Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

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Transcript

Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
William Davis, MD (00:06):
Those of you who follow my discussions that
started with the Wheat Bellyseries of books already know
that there is a long list ofreasons why humans made an
enormous blunder when we firstresorted to the consumption of
the seeds of grasses, meaningwheat and related grains.
We know this from theanthropological record of human

(00:26):
disease.
We know this from modernscience that has exposed the
many problems that arise withair consumption, from tooth
decay to arthritis.
But in my many conversationswith people I find that because
we are all bombarded with theopposite message from TV
commercials, are all bombardedwith the opposite message from

(00:48):
TV commercials, media reports,even doctors and dieticians,
much of the rationale andscience that tells us that wheat
consumption is awful for healthbecomes diluted or discounted
or ignored.
My wheat belly arguments, forinstance, have been dismissed as
just another gluten-freemessage that has no bearing
outside of celiac disease, orthat there are bad health

(01:09):
consequences of banishing anentire category of food, or that
if the US dietary guidelinesfor Americans tell us that
grains must be part of the humandiet, it must therefore be true
.
Of course this is all not true.
They representmisinterpretations,
misrepresentations, sometimesoutright lies, all to prop up

(01:29):
continued consumption of a classof food that accelerate disease
aging and should have no placein the diet of humans.
So for this reason, I'm goingto be guilty of repeating myself
and once again reiterating whythe arguments against the
inclusion of wheat and grainsare overwhelming, the health
impact of their consumptionshockingly awful and the health

(01:51):
benefits of their abandonmenthuge and life-changing.
And later in the podcast let'stalk about Defiant Health's
sponsors Paleo Valley, ourpreferred provider for many
excellent organic and grass-fedfood products, and BioDequest,
my number one choice forprobiotics that are
scientifically formulated,unlike most of the other
commercial probiotic productsavailable today.

(02:13):
I'd like to also make you awareof a new source for our
favorite microbe, lactobacillusroteri, and a skin formulation I
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out.
Can you believe that it's been13 years since the initial Wheat
Belly book came out?
It made a splash.

(02:34):
It upset a lot of people.
It upset a lot of people innutrition dieticians, even my
colleagues, who adhered toguidelines that said you must
eat healthy, whole grains andinclude grains in every meal.
This went so far as to haveteachers in schools sending
children home or sending theirlunches home if they didn't
contain some kind of grainproduct.

(02:54):
And because we're bombarded bythis message over and over again
from all sides from industry,from agriculture, from doctors,
from health care people, I thinkeven with if they read the book
and understood the message,forgot or didn't stick to it,
because that the the push to goback to consuming grains is very

(03:14):
strong and it's sometimes hardto ignore.
There's also peer pressure.
You go to a party, you go to aneighborhood, get together, you
go to an office party andthey're going to serve foods
made of wheat.
Wheat, after all, likecornstarch and corn products, is
cheap filler.
It gives the appearance ofplenty, that you're getting a
lot of food, when really whatyou're getting is cheap filler.
And so, with all these forcesat work, people, even if they

(03:39):
read the book, even if theyheard it from me, even if they
embraced the lifestyle at first,often forgot or backtracked and
went back to consuming grains,and it's a big health price to
pay.
It's hard to overstate howdestructive wheat and related
grains are.
Now, when I say wheat, I'mreally referring to wheat and
all the related grains, like rye, barley, triticale, corn and

(04:03):
some others.
So because wheat and grains areseeds of grasses, and you may
not think of grains this way,but they're very promiscuous
they're grass, they come fromgrass plants and grass plants
share their genetics quitereadily.
So, for instance, rye wasreally.
It evolved as the weed in wheatfields and thereby overlaps

(04:24):
almost completely with thegenetics of wheat.
There are some differences andthat's why you can smell, for
instance, or taste a differencein rye bread versus whole wheat
bread, but the genetics arelargely the same.
They share a lot of properties,such as that gliadin protein
that's in wheat, that's thegliadin protein within gluten.
The gliadin protein of wheat isvirtually identical to the

(04:44):
gliadin protein of rye.
That's because they sharegenetics.
So let's run through the basicarguments.
I'll try to keep this simplebecause I fear when you're
challenged in some way let's sayyou ask for the gluten-free
menu at a restaurant or you turnaway the rolls or the bread, or
you're at the store and you'rehaving to account, your, your
buying behavior or someone inyour family challenges you you

(05:07):
want to have these argumentskind of at the tip of your
tongue so that you can tell themwhy you do this.
I do see people get tongue-tiedand they've forgotten.
So let's keep it as simple aspossible, so that you have this
information at the tip of yourtongue.
Let's start with the gliadinprotein.
So recall that gliadin, it'sthe real problematic protein
within gluten.
There's also glutenin, but it'sthe gliadin protein within

(05:30):
gluten that provides a lot ofthe problems associated with
wheat.
One of the things that happenswith the gliadin protein is that
this protein is very poorlydigestible for humans.
We're not able to break it downinto single amino acids like we
are other proteins.
If you eat an egg, for instance, or a piece of beef, your
digestive system breaks thatprotein down into single amino

(05:52):
acids, and that's how your bodyobtains the building blocks for
manufacturing your organs andskin and other things.
Well, the gliadin proteincannot be fully digested.
We lack the enzymes to breakcertain amino acid sequences
down in the gliadin protein, andso we're left with four or five
amino acid long peptidefragments.

(06:13):
Now these peptide fragments arevery unique in that they're
small enough to be able to crossinto the blood-brain barrier
and obtain access to the brain,where they bind to the opioid
receptors in the brain.
Now, unlike, say, oxycontin ormorphine that makes you high or
dulls pain, the gliadin proteindoesn't do that.

(06:35):
Instead, it triggers appetite,it stimulates appetite.
So the gliadin protein in wheatis a very potent appetite
stimulant and most people arethereby consuming several
hundred calories more per day,mostly in the form of
carbohydrates and sugars.
So the glide-in protein inwheat, via appetite stimulation,
is a major factor in causingobesity and weight gain.

(06:57):
Now it has other effects inother people that don't concern
us, but they are still concernedwith some people.
That is, the gliadin protein ofwheat can also trigger food
obsessions in people who areprone to bulimia and binge
eating disorder.
It can trigger depression andsuicidal thoughts in people
prone to those conditions.
It can cause behavioraloutbursts in people with ADHD or

(07:21):
autistic spectrum disorder andit can also trigger
hallucinations and paranoia inpeople with paranoid
schizophrenia.
In other words, the gliadinprotein has very potent brain or
mind effects and those of uswithout those conditions, it
triggers appetite.
That same protein, gliadin, isalso known with good science,
good evidence, to increaseintestinal permeability in such

(07:45):
a way that it initiates theautoimmune process.
We know this with confidence,that rheumatoid arthritis, for
instance, and type 1 diabetesare both initiated by the
gliadin protein of wheat.
That's Dr Alessio Fasano'sresearch when he was at
University of Maryland, now atHarvard, and he did very elegant
work showing that it's thegliadin protein of wheat that
initiates the separation of thebarriers between intestinal

(08:08):
cells, allowing foreignsubstances, such as byproducts
of food or byproducts ofmicrobes, to enter the body and
trick your body into launchingan autoimmune attack against
some organ.
So we know that a lot ofautoimmune diseases are
initiated by the gliadin protein.
That alone, you'd think wouldbe enough to turn people off and

(08:28):
keep them away from wheat, butthis message has not been
propagated enough.
We have to talk about this andlet people know.
These autoimmune diseases canbe very destructive.
Another problem with wheat theamylopectin A carbohydrate is
unique to wheat and grains andit is highly digestible.
The enzyme amylase in yoursaliva and in your stomach

(08:50):
breaks it down immediately andsends your blood sugar sky high,
higher than an equivalentquantity of table sugar.
And every time you have thatkind of high blood glucose it
obliges your pancreas to respondwith high blood insulin.
That's the process thatgenerates insulin resistance.
That is, your body's cells,like your muscle, your brain,

(09:11):
your liver, no longer respondproperly to insulin.
So your pancreas compensates byproducing huge quantities of
insulin.
Tenfold more, thirtyfold more,a hundredfold more, not ten
percent more.
30-fold more, 100-fold more,not 10% more, but 10-fold,
100-fold more.
That level of insulin tocompensate for insulin
resistance causes weight gain inyour abdomen primarily.

(09:34):
That's why people who eat a lotof grains get an increase in
abdominal visceral fat.
That's the fat that encirclesthe abdominal organs like your
liver and your pancreas andintestines.
That is very inflammatory andcauses a vicious cycle.
High blood glucose, high bloodinsulin, insulin resistance
provokes abdominal visceral fatto expand, provokes inflammation

(09:57):
, makes insulin resistance worseand around and around in a
vicious cycle.
So you can't stop it with drugs.
It does not stop this viciouscycle.
So you can't stop it with drugs.
It does not stop this viciouscycle.
You stop it by removing theinitiating factor, the
amylopectin A, carbohydrate ofwheat and related grains.
That same amylopectin A alsocauses glycation of proteins.

(10:18):
So every time your bloodglucose goes above 100
milligrams per deciliter, youglycate proteins, that is, you
glucose modify proteins.
That leads to the accelerationof the phenomena of aging, skin
aging, deterioration of jointcartilage, coronary disease,
heart disease, because the smallLDL particle the real cause for

(10:38):
heart disease, not LDLcholesterol small LDL particles
are very glycation prone.
You also glycate the componentsof your brain, such as glial
proteins that surround neuronsor brain cells, and this process
of glycation is irreversible.
You cannot undo it.
So, for instance, if you glycatethe collagen in your skin,

(11:00):
collagen is very prone toglycation.
So there's a lot of collagen inthe dermal layer of skin.
That's the layer of skin that'sbiologically active and
produces new skin all the time.
Well, it's filled with collagen, but collagen is very glycation
prone.
So every time your bloodglucose goes above 100
milligrams, you glycate theproteins, the collagen in the

(11:20):
dermal layer of your skin.
And when you glycate collagen,it becomes brittle and then
fragments and then it'sreabsorbed.
There's an enzyme called matrixmetalloproteinase that
reabsorbs your collagen andthat's why you get crepey,
thinned skin and wrinkles whenyou experience glycation
repeatedly.
Same process in your jointcartilage.

(11:42):
If you glycate the collagen inyour joint cartilage because
joint cartilage is 70% collagenyou glycate the collagen, it
becomes brittle and it erodes orfragments and that's how you
get bone-on-bone arthritis.
So this is true for all theproteins of the body.
You can glycate the proteins inthe lenses of your eyes that

(12:03):
cause opacities or cataracts.
You can glycate proteins inyour brain that causes debris to
develop and that pushes youcloser to dementia.
So this happens body-wide andit is irreversible.
Now let's pause for a moment totalk about Defiant Health
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(12:27):
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carboxymethylcellulose,sucralose or added sugars and,
of course, no gluten nor grains.
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(12:50):
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So the amylopectin A Imentioned that causes glycation
of proteins, also triggersformation of two lipoprotein

(15:43):
particles by the liver very lowdensity lipoproteins, vldl,
which in turn lead to theformation of small LDL particles
.
Now, both of those things, theVLDL particles and small LDL
particles, are very potentcauses or triggers for the
accumulation of coronaryatherosclerotic plaque, as well

(16:05):
as plaque in other areas likethe carotid arteries.
So those two things, vldl andsmall LDL those are the real
causes of heart disease.
They're both amplified byinflammation and insulin
resistance and they have nothingto do with LDL cholesterol.
The thing that everybodyfocuses on, as I often say, the
real tragedy of statincholesterol drugs and the focus

(16:29):
on LDL cholesterol is that ittakes everybody's attention away
from the real causes of heartdisease VLDL, small LDL and
amplification through insulinresistance and inflammation.
So the first particle to beformed by the liver is the VLDL.
Where does it come from?
The amylopectin A of grains.

(16:50):
So whenever you eat anythingmade of grains a sandwich, a
bagel, breakfast cereals thatamylopectin A is rapidly
converted by the liver to VLDLparticles.
They're very low densitybecause they're very rich in
triglycerides.
So the process the liverfollows is called de novo
lipogenesis, and all that meansis the liver is very good at

(17:12):
converting the amylopectin A ofwheat and grains into
triglycerides, which are thenpackaged as those VLDL particles
.
The VLDL particles are thenreleased into the bloodstream
where they interact with LDLparticles not LDL cholesterol,
that crude indirect marker thatwe should have discarded decades
ago but with LDL particles andthrough a series of enzymatic

(17:36):
remodeling reactions.
And through a series ofenzymatic remodeling reactions,
ldl particle becomes small, andthat's the really bad thing.
Small LDL particles are morereadily able to penetrate into
the walls of arteries and startthe process of growing coronary
atherosclerotic plaque.
Small LDL is also more prone toglycation, also more prone to

(17:57):
oxidation, which makes them moredangerous the glycoxidized LDL
particle.
And when that small LDLparticle gains entry into the
wall of the artery, it's muchmore adherent to structural
tissues.
It's much more likely totrigger an inflammatory response
in the artery, which is thething that causes the grow and
rupture and that's what causesheart attack.

(18:17):
And also that small LDLparticle that results from the
VLDL and consumption ofamylopectin A persists in the
bloodstream an unusually longtime.
So if you ate bacon or butteror olive oil, you would get some
large, normal LDL particlesthat the liver recognizes
readily and clears from thebloodstream within 24 hours.

(18:39):
The small LDL particle causedby consumption of the
amylopectin A of grains andworsened in number, increased in
number because of insulinresistance and inflammation, is
not recognized well by the liverbecause that small particle,
the change in the surfacecharacteristics of that particle
make it hard for the liver torecognize the recognition

(19:00):
protein on that small LDLparticle and it circulates in
the bloodstream around andaround, having lots of
opportunity to enter into thewall of those arteries because
it circulates for five to sevendays, so much longer.
So small LDL particles are thedriver of cardiovascular disease
, of heart attacks, suddencardiac death and the need for

(19:21):
procedures like stentimplantation and bypass surgery.
And it all begins with theamylopectin A carbohydrate of
grains.
Sugar does the same thing, butsugar of course.
We all know sugar is bad, butwe're told by the US Department
of Health and Human Services,the USDA, most doctors and
dieticians and other agencies toeat more healthy, whole grains

(19:43):
that trigger this cascade ofevents that leads to coronary
disease.
Another problem with wheat arephytates.
Now, phytates bind minerals.
They're very good at bindingminerals.
Positively charged mineralsCalcium, magnesium, iron and
zinc are the most important.

(20:04):
So you eat something thatcontains grain phytates, maybe a
sandwich or a bowl of cereal.
Whatever the phytate contentbinds most of those minerals and
you pass them out into thetoilet.
So it leads to deficiencies ofall those minerals.
It's not uncommon, for instance,for someone to have iron
deficiency anemia.
They look for a source ofbleeding, like colon cancer or

(20:27):
stomach ulcer, don't find anyand they don't know why.
This person is anemic, has ahemoglobin maybe of 7 rather
than 12 normal, and they'realways cold, they're always
tired, they're breathless.
They're getting bloodtransfusions.
They're getting iron injectionsas well as oral iron, and it
hardly works at all.
They stop eating grains andtypically within two weeks their

(20:49):
hemoglobin is back to normaland they feel they recover.
That's phytates.
Now the phytate content ofmodern wheat has been increased.
Because farmers love phytates,because they cause the wheat
plant to be pest resistant.
You know pests like molds andinsects are a problem for
farmers.
Well, the higher phytatecontent of modern strains of

(21:11):
wheat makes it more resistant tothose pests.
They did not know that thephytates are bad for human
consumption because they bindthose minerals and lead to
mineral deficiencies.
Another problem wheatgermagglutinin.
It sounds like gluten but it'sunrelated.
It's agglutinin, which means itcauses blood to clot when wheat

(21:32):
germagglutinin comes in contactwith red blood cells.
Agglutination Wheatgermagglutinin, like phytates,
have been enriched in modernstrains of wheat because, like
phytates, it also providesmodern strains of wheat.
Because, like phytates, it alsoprovides pest resistant
properties.
So farmers and agribusiness andagricultural scientists have
cultivated strains of wheat withincreased wheat germagglutinin

(21:53):
content for its pest resistance.
But they weren't aware thatwheat germagglutinin is known to
be a toxic compound in thegastrointestinal tract.
If you feed even a milligram,just a little speck, of purified
wheat germagglutinin to a labrat, it denudes the entire
gastrointestinal tract.
That is, there are littleabsorptive hairs or villi that

(22:15):
line the gastrointestinal tract.
It eliminates them, it wipesthem out.
Of course that causes pain andinflammation and makes you very
sick, but then you recover.
Well, modern wheat if you eat adiet rich in healthy whole
grains, you typically get about18 to 19 milligrams of wheat
germagglutinin in your diet perday.
So it's a very powerfulirritant of the entire length of

(22:37):
the GI tract.
You may or may not be aware ofit, but anybody who has any kind
of ongoing problem, sayulcerative colitis, crohn's
disease, irubelicin.
This can be a very toxiccompound and it increases
endotoxemia, that is, the entryof bacterial breakdown products
into your bloodstream.
That causes weight gain.
Insulin resistance, increasesthe likelihood of autoimmune

(22:59):
diseases and other problems.
I hope you now appreciate.
It's not just about gluten,it's not just about carbs, it's
about the entire package ofharmful effects that comes from
consumption of wheat.
This was true even in ancientor traditional strains of wheat.
But what modern agribusinesshas done is made it much worse,

(23:20):
introducing all sorts of changes, making the gliadin protein
more toxic, increasing thephytate and wheat germagglutinin
content, in many instances alsoincreasing the amylopectin A
content of grains.
I don't know of any way to makewheat and grains healthy, any
more than I know how to make acigarette healthy, that is, we
can put a filter on it, we cantake out tar so you can have a

(23:42):
filtered low tar.
It's still a cigarette, stillexerts all kinds of bad effects.
Likewise here.
There's just no way to disableall the adverse or unhealthy
components of wheat and grains,so we choose to eliminate it.
And you know what Spectacular,magnificent things happen in
health.
Beyond weight loss, there'sloss of abdominal fat, abdominal

(24:03):
visceral fat, which is a verypowerful effect.
There's change in your skin.
You'll see your skin appearanceimproves.
You'll see your blood pressure,blood sugar, drop.
You'll see small LDL particlesdrop to the floor.
You'll see triglycerides and,if you measure them, vldl also
drop to the floor.
You have an improvement ingastrointestinal health.
In other words, you havenumerous effects by going wheat

(24:25):
and grain free.
Don't confuse this with beinggluten free.
It's fine to get naturallygluten free foods like an
avocado or an egg, but don'tfall for those gluten free
processed foods like bakingmixes and bagels and baked
products, because those are madewith cornstarch, rice flour,
tapioca starch and potato flour.

(24:46):
That are horrible.
They don't have all thecomponents of wheat, but they're
super carbohydrates that raiseblood glucose sky high and, like
the amylopectin A of wheat,also trigger the small LDL
particles that cause heartdisease.
They also cause extravagantweight gain and I've seen too
many people become type 2diabetics on those gluten-free
processed foods.

(25:07):
So please don't fall into thattrap.
Be wheat and grain-free.
Know that you are on a paththat mimics the diet of humans
that were hunter-gatherers, whonever had access to any kind of
wheat or grain product, andyou'll enjoy the same kind of
beautiful health and appearance.
Now, if you learned somethingfrom this episode of the Defiant
Health Podcast, I invite you tosubscribe to your favorite

(25:30):
podcast directory.
Post a review.
Post a comment.
Thanks for listening.
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