Terra
23rd December 2014, 19:01
http://www.youtube.com/watch?v=UbBURnqYVzw
The wheat of today is not the wheat of our mothers or grandmothers. Modern wheat is the product of genetic manipulations that have transformed its properties. Modern wheat is now a 2-foot tall, high-yield semi-dwarf strain, different in both appearance and multiple biochemical features from traditional wheat. Introduction of this new strain of wheat was associated with the appearance of a long list of health problems, along with weight gain and diabetes.
According to Dr. Davis, saying goodbye to all things wheat provides outsized and unexpected health benefits, from weight loss, to relief from acid reflux and bowel urgency, to reversal of diabetes, migraine headaches, and learning disabilities in children.
Dr. William Davis is author of the #1 New york Times bestselling book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health (Rodale, 2011), now debuting internationally in over ten foreign languages. Wheat belly has helped spark a nationwide reconsideration of the conventional advice to "eat more healthy whole grains."
Formerly an interventional cardiologist, he now confines his practice to prevention and reversal of coronary disease in his practice in Milwaukee, Wisconsin. Dr. Davis is a graduate of the St. Louis University School of Medicine, followed by training in internal medicine and cardiology at the Ohio State University Hospitals, and training in interventional cardiology at the Case--Western Reserve Hospitals in Cleveland, Ohio. He is also founder of the online heart disease prevention educational program, Track your Plaque.
Recipes and more info here: http://www.wheatbellyblog.com/
Interesting stuff, and something I haven't seen posted here before.
Dr William Davis explains just why we find bread, and so many other non-bread products so addictively yummy. Wheat is not like it was in the old days.
Hope it's of some help to someone. Once Christmas is done, I know I need to lose this belly :fpalm:
The wheat of today is not the wheat of our mothers or grandmothers. Modern wheat is the product of genetic manipulations that have transformed its properties. Modern wheat is now a 2-foot tall, high-yield semi-dwarf strain, different in both appearance and multiple biochemical features from traditional wheat. Introduction of this new strain of wheat was associated with the appearance of a long list of health problems, along with weight gain and diabetes.
According to Dr. Davis, saying goodbye to all things wheat provides outsized and unexpected health benefits, from weight loss, to relief from acid reflux and bowel urgency, to reversal of diabetes, migraine headaches, and learning disabilities in children.
Dr. William Davis is author of the #1 New york Times bestselling book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health (Rodale, 2011), now debuting internationally in over ten foreign languages. Wheat belly has helped spark a nationwide reconsideration of the conventional advice to "eat more healthy whole grains."
Formerly an interventional cardiologist, he now confines his practice to prevention and reversal of coronary disease in his practice in Milwaukee, Wisconsin. Dr. Davis is a graduate of the St. Louis University School of Medicine, followed by training in internal medicine and cardiology at the Ohio State University Hospitals, and training in interventional cardiology at the Case--Western Reserve Hospitals in Cleveland, Ohio. He is also founder of the online heart disease prevention educational program, Track your Plaque.
Recipes and more info here: http://www.wheatbellyblog.com/
Interesting stuff, and something I haven't seen posted here before.
Dr William Davis explains just why we find bread, and so many other non-bread products so addictively yummy. Wheat is not like it was in the old days.
Hope it's of some help to someone. Once Christmas is done, I know I need to lose this belly :fpalm: