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Watch Your Wheat and Whittle Your Weight

It's Different

Have you ever wondered why wheat allergies and wheat intolerance have become so prevalent in the last couple of decades?  According to cardiologist William Davis, this wheat problem is because we have been eating a different kind of wheat, a hybridized strain of high-yielding dwarf wheat, since the 1970’s!

Geneticists at the University of Minnesota developed this highly digestible form of wheat that is 70% carbohydrate as a solution to feeding the exploding population and hunger problem.

We Americans typically derive 20% of our calories from this insulin-spiking nouveau wheat.  Think about it: a bowl of wheat-based cereal at breakfast, two slices of wheat bread at lunch, and wheat pretzels and crackers for snacks add up to repeated blood sugar spikes.  This can cause insulin resistance and cultivate the growth of visceral fat in the abdomen, contributing to diabetes and inflammation in various organs.

Opt for Alternatives

Eliminating wheat in part or in whole from one’s diet may help you get more “bang” from your Arc Trainertreadmill, or circuit-training session, too.  Try crowding out your next post-workout pasta feast with some beans, nuts, fruits, seeds, tofu, and/or yogurt.

Dr. William Davis advises that we not turn to the plethora of “gluten-free” products in grocery stores for a quick-fix solution.  The reason is that commercially-produced gluten-free food products are made with nutrient-poor substitutions for wheat such as: tapioca, rice starch, and corn starch.  These ingredients are also over-processed simple carbohydrates that spike blood sugar.

For more information on whether you need to lose some wheat from your diet to lose some weight from your middle, check out WheatBellyBlog.com. For more in-depth information on how and why to cut the wheat, read Dr. Davis’s book, WheatBelly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health.

Holly Aglialoro
Guest Blogger and Fitness Enthusiast