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WHEAT BELLY WILLIAM DAVIS PDF

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Editorial Reviews. Review. “Fascinating, compelling, and more than a little entertaining, Wheat William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart. [PDF] Read Wheat Belly by William Davis AudioBooks Read. Wheat Belly by William Davis. Book Information. Now includes a sneak peek of Undoctored--the . Weight-Loss Life Plan, Wheat Belly Total Health: The Ultimate Grain-Free Health and Weight-Loss Life Plan William Davis MD pdf, by William Davis MD Wheat.

You bet! Not only did I gain a hefty spare tire around the middle at age nineteen, I felt exhausted all the time. For the next twenty years, I battled this effect, drinking gallons of coffee, struggling to shake off the pervasive stupor that persisted no matter how many hours I slept each night.

Yet none of this really registered until I caught sight of a photo my wife snapped of me while on vacation with our kids, then ages ten, eight, and four, on Marco Island, Florida. It was In the picture, I was fast asleep on the sand, my flabby abdomen splayed to either side, my second chin resting on my crossed flabby arms. Thats when it really hit me: I didnt just have a few extra pounds to lose, I had a good thirty pounds of accumulated weight around my middle.

Wheat Belly: Quick & Dirty 2

What must my patients be thinking when I counseled them on diet? I was no better than the doctors of the sixties puffing on Marlboros while advising their patients to live healthier lives. Why did I have those extra pounds under my belt? After all, I jogged three to five miles every day, ate a sensible, balanced diet that didnt include excessive quantities of meats or fats, avoided junk foods and snacks, and instead concentrated on getting plenty of healthy whole grains.

What was going on here? Sure, I had my suspicions.

I couldnt help but notice that on the days when Id eat toast, waffles, or bagels for breakfast, Id stumble through several hours of sleepiness and lethargy.

But eat a three-egg omelet with cheese, feel fine. Some basic laboratory work, though, really stopped me in my tracks. J ogging nearly every day but I was overweight and diabetic? Something had to be fundamentally wrong with my diet. Of all the changes I had made in my diet in the name of health, boosting my intake of healthy whole grains had been the most significant. Could it be that the grains were actually making me fatter?

That moment of flabby realization began the start of a journey, following the trail of crumbs back from being overweight and all the health problems that came with it. But it was when I observed even greater effects on a larger scale beyond my own personal experience that I became convinced that there really was something interesting going on. Glucose increases blood sugar to , hence a glycemic index of The extent to which a particular food increases blood sugar relative to glucose determines that foods glycemic index.

So when I was devising a strategy to help my overweight, diabetes-prone patients reduce blood sugar most efficiently, it made sense to me that the quickest and simplest way to get results would be to eliminate the foods that caused their blood sugar to rise most profoundly: in other words, not sugar, but wheat.

I provided a simple handout detailing how to replace wheat-based foods with other low-glycemic whole foods to create a healthy diet. After three months, my patients returned to have more blood work done. Yes, diabetics became nondiabetics. Thats right: Diabetes in many cases can be curednot simply managedby removal of carbohydrates, especially wheat, from the diet. Many of my patients had also lost twenty, thirty, even forty pounds. But its what I didnt expect that astounded me.

They reported that symptoms of acid reflux disappeared and the cyclic cramping and diarrhea of irritable bowel syndrome were gone.

Their energy improved, they had greater focus, sleep was deeper. Rashes disappeared, even rashes that had been present for many years. Their rheumatoid arthritis pain improved or disappeared, enabling them to cut back, even eliminate, the nasty medications used to treat it. Asthma symptoms improved or resolved completely, allowing many to throw away their inhalers. Athletes reported more consistent performance. More energetic.

Clearer thinking. Better bowel, joint, and lung health. Time and time again. Surely these results were reason enough to forgo wheat. What convinced me further were the many instances in which people removed wheat, then permitted themselves a wheat indulgence: a couple of pretzels, a canap at a cocktail party. Within minutes, many would experience diarrhea, joint swelling and pain, or wheezing. On again, off again, the phenomenon would repeat itself.

What started out as a simple experiment in reducing blood sugars exploded into an insight into multiple health conditions and weight loss that continues to amaze me even today.

For some, the process can indeed have uncomfortable side effects akin to withdrawal from cigarettes or alcohol. But this procedure must be performed to permit the patient to recover.

Wheat Belly explores the proposition that the health problems of Americans, from fatigue to arthritis to gastrointestinal distress to obesity, originate with the innocent-looking bran muffin or cinnamon raisin bagel you down with your coffee every morning. The good news: There is a cure for this condition called wheat bellyor, if you prefer, pretzel brain, bagel bowel, or biscuit face.

The bottom line: Elimination of this food, part of human culture for more centuries than Larry King was on the air, will make you sleeker, smarter, faster, and happier. Weight loss, in particular, can proceed at a pace you didnt think possible.

And you can selectively lose the most visible, insulin- opposing, diabetes-creating, inflammation-producing, embarrassment-causing fat: belly fat. It is a process accomplished with virtually no hunger or deprivation, with a wide spectrum of health benefits. So why eliminate wheat rather than, say, sugar, or all grains in general? The next chapter will explain why wheat is unique among modern grains in its ability to convert quickly to blood sugar.

In addition, it has a poorly understood and understudied genetic makeup and addictive properties that actually cause us to overeat even more; has been linked to literally dozens of debilitating ailments beyond those associated with overweight; and has infiltrated almost every aspect of our diet.

Sure, cutting out refined sugar is probably a good idea, as it provides little or no nutritional benefit and will also impact your blood sugar in a negative way. But for the most bang for your buck, eliminating wheat is the easiest and most effective step you can take to safeguard your health and trim your waistline. It has become such a ubiquitous part of the American diet in so many ways that it seems essential to our lifestyle. What would a plate of eggs be without toast, lunch without sandwiches, beer without pretzels, picnics without hot dog buns, dip without crackers, hummus without pita, lox without bagels, apple pie without the crust?

Thats sixty-eight feet of white bread, whole wheat bread, multigrain bread, seven-grain bread, rye bread, pumpernickel bread, sourdough bread, Italian bread, French bread, bread sticks, white bagels, raisin bagels, cheese bagels, garlic bagels, oat bread, flax bread, pita bread, dinner rolls, Kaiser rolls, poppy seed rolls, hamburger buns, and fourteen varieties of hot dog buns.

Thats not even counting the bakery and the additional forty feet of shelves packed with a variety of artisanal wheat products. And then theres the snack aisle with forty-some brands of crackers and twenty-seven brands of pretzels. The baking aisle has bread crumbs and croutons.

The dairy case has dozens of those tubes you crack open to bake rolls, Danish, and crescents. Breakfast cereals fill a world unto themselves, usually enjoying a monopoly over an entire supermarket aisle, top to bottom shelf. Theres much of an aisle devoted to boxes and bags of pasta and noodles: spaghetti, lasagna, penne, elbows, shells, whole wheat pasta, green spinach pasta, orange tomato pasta, egg noodles, tiny- grained couscous to three-inch-wide pasta sheets.

How about frozen foods? The freezer has hundreds of noodle, pasta, and wheat-containing side dishes to accompany the meat loaf and roast beef au jus. In fact, apart from the detergent and soap aisle, theres barely a shelf that doesnt contain wheat products. Can you blame Americans if theyve allowed wheat to dominate their diets? After all, its in practically everything. Wheat as a crop has succeeded on an unprecedented scale, exceeded only by corn in acreage of farmland planted.

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It is, by a long stretch, among the most consumed grains on earth, constituting 20 percent of all calories consumed. And wheat has been an undeniable financial success.

In most cases, the cost of marketing these products exceeds the cost of the ingredients themselves. Foods made partly or entirely of wheat for breakfast, lunch, dinner, and snacks have become the rule.

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 naturally evolved to only a modest degree over the centuries, but it 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. The average yield on a modern North American farm is more than tenfold greater than farms of a century ago. Such enormous strides in yield have required drastic changes in genetic code, including reducing the proud amber waves of grain of yesteryear to the rigid, eighteen-inch-tall high- production dwarf wheat of today.

Such fundamental genetic changes, as you will see, have come at a price. Even in the few decades since your grandmother survived Prohibition and danced the Big Apple, wheat has undergone countless transformations. As the science of genetics has progressed over the past fifty years, permitting human intervention at a much more rapid rate than natures slow, year-by- year breeding influence, the pace of change has increased exponentially.

The genetic backbone of your high-tech poppy seed muffin has achieved its current condition by a process of evolutionary acceleration that makes us look like Homo habilis trapped somewhere in the early Pleistocene. Its in the Bible. In Deuteronomy, Moses describes the Promised Land as a land of wheat and barley and vineyards. Bread is central to religious ritual. J ews celebrate Passover with unleavened matzo to commemorate the flight of the Israelites from Egypt. Christians consume wafers representing the body of Christ.

Muslims regard unleavened naan as sacred, insisting it be stored upright and never thrown away in public. In the Bible, bread is a metaphor for bountiful harvest, a time of plenty, freedom from starvation, even salvation. Dont we break bread with friends and family? Isnt something new and wonderful the best thing since sliced bread? Taking the bread out of someones mouth is to deprive that person of a fundamental necessity.

Bread is a nearly universal diet staple: chapati in India, tsoureki in Greece, pita in the Middle East, aebleskiver in Denmark, naan bya for breakfast in Burma, glazed donuts any old time in the United States. The notion that a foodstuff so fundamental, so deeply ingrained in the human experience, can be bad for us is, well, unsettling and counter to long-held cultural views of wheat and bread.

But todays bread bears little resemblance to the loaves that emerged from our forebears ovens. J ust as a modern Napa Cabernet Sauvignon is a far cry from the crude ferment of fourth-century BC Georgian winemakers who buried wine urns in underground mounds, so has wheat changed. Bread and other foods made of wheat have sustained humans for centuries, but the wheat of our ancestors is not the same as modern commercial wheat that reaches your breakfast, lunch, and dinner table.

From the original strains of wild grass harvested by early humans, wheat has exploded to more than 25, varieties, virtually all of them the result of human intervention. In the waning days of the Pleistocene, around BC, millennia before any Christian, J ew, or Muslim walked the earth, before the Egyptian, Greek, and Roman empires, the Natufians led a semi- nomadic life roaming the Fertile Crescent now Syria, J ordan, Lebanon, Israel, and Iraq , supplementing their hunting and gathering by harvesting indigenous plants.

They harvested the ancestor of modern wheat, einkorn, from fields that flourished wildly in open plains. Meals of gazelle, boar, fowl, and ibex were rounded out with dishes of wild-growing grain and fruit.

Relics like those excavated at the Tell Abu Hureyra settlement in what is now central Syria suggest skilled use of tools such as sickles and mortars to harvest and grind grains, as well as storage pits for stockpiling harvested food.

Remains of harvested wheat have been found at archaeological digs in Tell Aswad, J ericho, Nahal Hemar, Navali Cori, and other locales. Wheat was ground by hand, then eaten as porridge. The modern concept of bread leavened by yeast would not come along for several thousand years.

Natufians harvested wild einkorn wheat and may have purposefully stored seeds to sow in areas of their own choosing the next season. Einkorn wheat eventually became an essential component of the Natufian diet, reducing the need for hunting and gathering.

The shift from harvesting wild grain to cultivating it was a fundamental change that shaped their subsequent migratory behavior, as well as the development of tools, language, and culture. It marked the beginning of agriculture, a lifestyle that required long-term commitment to more or less permanent settlement, a turning point in the course of human civilization.

Growing grains and other foods yielded a surplus of food that allowed for occupational specialization, government, and all the elaborate trappings of culture while, in contrast, the absence of agriculture arrested cultural development at something resembling Neolithic life. Over most of the ten thousand years that wheat has occupied a prominent place in the caves, huts, and adobes and on the tables of humans, what started out as harvested einkorn, then emmer, followed by cultivated Triticum aestivum, changed gradually and only in small fits and starts.

The wheat of the seventeenth century was the wheat of the eighteenth century, which in turn was much the same as the wheat of the nineteenth century and the first half of the twentieth century. Riding your oxcart through the countryside during any of these centuries, youd see fields of four-foot-tall amber waves of grain swaying in the breeze.

Crude human wheat breeding efforts yielded hit-and-miss, year-over-year incremental modifications, some successful, most not, and even a discerning eye would be hard pressed to tell the difference between the wheat of early twentieth century farming from its many centuries of predecessors. During the nineteenth and early twentieth centuries, as in many preceding centuries, wheat changed little.

Wheat Belly & Total Health by William Davis (2011): What to eat and foods to avoid

The Pillsburys Best XXXX flour my grandmother used to make her famous sour cream muffins in was little different from the flour of her great-grandmother sixty years earlier or, for that matter, from that of a relative two centuries before that. Grinding of wheat had become more mechanized in the twentieth century, yielding finer flour on a larger scale, but the basic composition of the flour remained much the same. That all ended in the latter part of the twentieth century, when an upheaval in hybridization methods transformed this grain.

What now passes for wheat has changed, not through the forces of drought or disease or a Darwinian scramble for survival, but through human intervention. As a result, wheat has undergone a more drastic transformation than J oan Rivers, stretched, sewed, cut, and stitched back together to yield something entirely unique, nearly unrecognizable when compared to the original and yet still called by the same name: wheat. Modern commercial wheat production has been intent on delivering features such as increased yield, decreased production costs, and large-scale production of a consistent commodity.

All the while, virtually no questions have been asked about whether these features are compatible with human health. I submit that, somewhere along the way during wheats history, perhaps five thousand years ago but more likely fifty years ago, wheat changed. The result: A loaf of bread, biscuit, or pancake of today is different than its counterpart of a thousand years ago, different even from what our grandmothers made.

They might look the same, even taste much the same, but there are biochemical differences. Small changes in wheat protein structure can spell the difference between a devastating immune response to wheat protein versus no immune response at all. Its latitudinal range is also wide, ranging from as far north as Norway, 65 north latitude, to Argentina, 45 south latitude.

Wheat occupies sixty million acres of farmland in the United States, an area equal to the state of Ohio. Worldwide, wheat is grown on an area ten times that figure, or twice the total acreage of Western Europe. The first wild, then cultivated, wheat was einkorn, the great-granddaddy of all subsequent wheat.

Einkorn has the simplest genetic code of all wheat, containing only fourteen chromosomes. Circa BC, hardy, cold-tolerant einkorn wheat was a popular grain in Europe. This was the age of the Tyrolean Iceman, fondly known as Otzi.

Examination of the intestinal contents of this naturally mummified Late Neolithic hunter, killed by attackers and left to freeze in the mountain glaciers of the Italian Alps, revealed the partially digested remains of einkorn wheat consumed as unleavened flatbread, along with remains of plants, deer, and ibex meat.

Plants such as wheat have the ability to retain the sum of the genes of their forebears. Imagine that, when your parents mated to create you, rather than mixing chromosomes and coming up with forty-six chromosomes to create their offspring, they combined forty-six chromosomes from Mom with forty-six chromosomes from Dad, totaling ninety- two chromosomes in you.

This, of course, doesnt happen in higher species. Such additive accumulation of chromosomes in plants is called polyploidy. Einkorn and its evolutionary successor emmer wheat remained popular for several thousand years, sufficient to earn their place as food staples and religious icons, despite their relatively poor yield and less desirable baking characteristics compared to modern wheat. These denser, cruder flours would have yielded lousy ciabattas or bear claws.

Emmer wheat is probably what Moses referred to in his pronouncements, as well as the kussemeth mentioned in the Bible, and the variety that persisted up until the dawn of the Roman Empire. Sumerians, credited with developing the first written language, left us tens of thousands of cuneiform tablets. Pictographic characters scrawled on several tablets, dated to BC, describe recipes for breads and pastries, all made by taking mortar and pestle or a hand-pushed grinding wheel to emmer wheat.

Sand was often added to the mixture to hasten the laborious grinding process, leaving bread-eating Sumerians with sand-chipped teeth. Emmer wheat flourished in ancient Egypt, its cycle of growth suited to the seasonal rise and fall of the Nile.

Egyptians are credited with learning how to make bread rise by the addition of yeast. When the J ews fled Egypt, in their hurry they failed to take the leavening mixture with them, forcing them to consume unleavened bread made from emmer wheat.

Sometime in the millennia predating Biblical times, twenty-eight-chromosome emmer wheat Triticum turgidum mated naturally with another grass, Triticum tauschii, yielding primordial forty- two-chromosome Triticum aestivum, genetically closest to what we now call wheat. Because it contains the sum total of the chromosomal content of three unique plants with forty-two chromosomes, it is the most genetically complex.

It is therefore the most genetically pliable, an issue that will serve future genetics researchers well in the millennia to come. Over time, the higher yielding and more baking-compatible Triticum aestivum species gradually overshadowed its parents einkorn and emmer wheat. For many ensuing centuries, Triticum aestivum wheat changed little.

By the mid-eighteenth century, the great Swedish botanist and biological cataloguer, Carolus Linnaeus, father of the Linnean system of the categorization of species, counted five different varieties falling under the Triticum genus.

Wheat did not evolve naturally in the New World, but was introduced by Christopher Columbus, whose crew first planted a few grains in Puerto Rico in Spanish explorers accidentally brought wheat seeds in a sack of rice to Mexico in , and later introduced it to the American southwest. The namer of Cape Cod and discoverer of Marthas Vineyard, Bartholomew Gos-nold, first brought wheat to New England in , followed shortly thereafter by the Pilgrims, who transported wheat with them on the Mayflower.

The Real Wheat What was the wheat grown ten thousand years ago and harvested by hand from wild fields like? That simple question took me to the Middle Eastor more precisely, to a small organic farm in western Massachusetts.

There I found Elisheva Rogosa. Eli is not only a science teacher but an organic farmer, advocate of sustainable agriculture, and founder of the Heritage Wheat Conservancy www. After living in the Middle East for ten years and working with the J ordanian, Israeli, and Palestinian GenBank project to collect nearly extinct ancient wheat strains, Eli returned to the United States with seeds descended from the original wheat plants of ancient Egypt and Canaan.

She has since devoted herself to cultivating the ancient grains that sustained her ancestors. My first contact with Ms. Rogosa began with an exchange of e-mails that resulted from my request for two pounds of einkorn wheat grain.

She couldnt stop herself from educating me about her unique crop, which was not just any old wheat grain, after all. Eli described the taste of einkorn bread as rich, subtle, with more complex flavor, unlike bread made from modern wheat flour, which she claimed tasted like cardboard.

Eli bristles at the suggestion that wheat products might be unhealthy, citing instead the yield-increasing, profit- expanding agricultural practices of the past few decades as the source of adverse health effects of wheat. She views einkorn and emmer as the solution, restoring the original grasses, grown under organic conditions, to replace modern industrial wheat.

And so it went, a gradual expansion of the reach of wheat plants with only modest and gradual evolutionary selection at work. Glucose is unavoidably accompanied by insulin, the hormone that allows entry of glucose into the cells of the body, converting the glucose to fat. The higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited. This is why eating a 3 egg omelet that triggers no increase in glucose does not add body fat, while 2 slices of whole wheat bread increases blood glucose to high levels, triggering insulin and growth of fat, particularly abdominal or deep visceral fat.

The consequences of glucose-insulin-fat deposition are especially visible in the abdomen — resulting in, yes, wheat belly. But it is easy to underestimate the psychological pull of wheat. Wheat can dictate food choice, calorie consumption, timing of meals and snacks, influence mood and behaviors, dominate thoughts.

Curtis Dohan observed that the people of New Guinea virtually had no known cases of schizophrenia prior to the introduction of Western influence.

Once beer made from barley and corn were introduced, he watched the incidence of schizophrenia skyrocket sixty-five-fold.

Autism has gone from being rare in the the mid-twentieth century to 1 in children in the twenty-first century. Gluten is degraded to a mix of polypeptides. Wheat is an appetite stimulant: it makes you want more both wheat containing and non-wheat containing foods.

Less than 1 in 3 are normal weight. It triggered an explosion of processed food products. Wheat flour, corn starch, high fructose corn syrup, sucrose and food coloring are now the main ingredients of products that fill the interior aisles of any modern supermarket. The extremes of blood sugar and insulin are responsible for growth of fat specifically in the visceral organs.

Visceral fat produces inflammation signals responsible for diabetes, hypertension, heart disease, dementia, rheumatoid arthritis and colon cancer. Belly fat is a special kind of fat, in effect, an endocrine gland much like your thyroid gland or pancreas. The essential phenomenon that sets the growth of the wheat belly in motion is high blood sugar glucose.

High blood sugar, in turn, provokes high blood insulin. High blood insulin provokes visceral fat accumulation, which causes tissues such as muscle and liver to respond less to insulin. This so-called insulin resistance means that the pancreas must produce greater and greater quantities of insulin to metabolize the sugars.

Wheat Belly - William Davis

Eventually, a vicious circle of increased: insulin resistance, insulin production, deposition of visceral fat, insulin resistance etc, etc, ensues. Foods such as salmon and walnuts has no effect on blood sugar. Aftermath of high insulin levels causes irresistible hunger as the body is trying to protect you from low blood sugar.

Visceral fat is also a factory for estrogen production in both sexes. Chapter 6: Hello Intestine. Wheat And Celiac Disease The most dramatic evidence of failed adaptation to wheat is celiac disease, the disruption of small intestinal health by wheat gluten. It is impossible to talk about the effect of wheat on health without talking about celiac disease. Not having celiac disease at age 25 does not mean you cannot develop it at age 45 and it is increasingly showing itself in a variety of new ways besides disruption of intestinal function.

The connection between celiac disease and wheat consumption was first made in Gluten elimination yielded dramatic cures. The lining of their small intestine breaks down from it, leading to cramping, diarrhea and yellow-colored stools that float in the toilet bowl because of undigested fats.

The protein of wheat gluten has the unique ability to make your intestine permeable, allowing various components of wheat to gain entry into the bloodstream. What happens when foreign compounds get into bloodstream?

Conditions associated with celiac disease: Dermatitis herpetiformis, liver disease, autoimmune diseases, diabetes, neurological impairment, nutritional deficiencies.

All is not lost if you have celiac disease: You appreciate food more. You eat foods because you require sustenance and you enjoy their taste and texture. The adoption of grains into the human diet was followed by archaeological evidence of increased infections, bone disease such as osteoporosis, increased infant mortality and reduction in the life span, as well as diabetes. Only during the last half of the 19th century when sucrose table sugar consumption increased did diabetes become more widespread.

If national wheat consumption is averaged across all Americans, the average American consumes pounds of wheat per year, or a bit more than half a loaf of bread per day. In addition to increased consumption of wheat, we also are eating new, high-yielding dwarf strains and new gluten structures not previously consumed by humans. A Paleolithic or Neolithic human breakfast might consist of wild fish, reptiles, birds or other game, leaves, roots, berries, or insects.

Today it will more likely be a bowl of breakfast cereal consisting of wheat flour, cornstarch, oats, high-fructose corn syrup and sucrose. But plenty of people develop diabetes because of too many muffins, bagels, breakfast cereals, pancakes, waffles, pretzels, crackers, cakes, cupcakes, croissants, donuts and pies.

Carbohydrates trigger insulin release from the pancreas, causing growth of visceral fat; visceral fat causes insulin resistance and inflammation. High blood sugars, triglycerides, and fatty acids damage the pancreas. After years of overwork, the pancreas succumbs to the thrashing it has taken from glucotoxicity, lipotoxicity, and inflammation, essentially burning out, leaving a deficiency of insulin and an increase in blood glucose — diabetes.

Acids drive pH down, triggering a panic mode response from the body to compensate. The body responds by drawing from any alkaline store available, from the bloodstream and the bones. The body is happier being slightly more alkaline. Major dietary source of acid: carbonated sodas like Coke. Also, any food derived from animal sources generate some acid challenge. Vegetables and fruits are the dominant alkaline foods in the diet.

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Hunter-gatherer diets of meats, veggies and fruits, along with relatively neutral nuts and roots, yield a net alkaline effect. Until recently, osteoporosis was thought to be largely a condition peculiar to postmenopausal females who have lost the bone-preserving effects of estrogen. It is now understood that the decline in bone density begins years before menopause. Grains are the only plant product that generates acidic by-products. If wheat and other grains are responsible for tipping the pH balance towards acid, what happens if you do nothing more than remove wheat from the modern diet and replace the lost calories with other plant foods such as veggies fruits beans and nuts?

The balance shifts back into the alkaline range, mimicking the hunter-gatherer pH experience. Advanced glycation end products AGEs , is the name given to the stuff that stiffens arteries, clouds the lenses of the eyes cataracts and mucks up the neuronal connections of the brain dementia.

The older we get the more AGEs can be found in the kidneys, eyes, liver, skin and other organs.Nutritionists established the fact that wheat increases blood sugar more profoundly than table sugar thirty years ago. In other words, the celiac sufferer might have neurological impairment, such as loss of balance and dementia, yet be spared the characteristic cramping, diarrhea, and weight loss.

You scramble for something to eat to increase blood sugar, and the cycle is set in motion again, repeating every two hours.

It was I also ground conventional organic whole wheat flour from seed. J ust as a modern Napa Cabernet Sauvignon is a far cry from the crude ferment of fourth-century BC Georgian winemakers who buried wine urns in underground mounds, so has wheat changed. Wheat is an appetite stimulant: it makes you want more both wheat containing and non-wheat containing foods.

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