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Lose Your Wheat Belly on Dr Oz

Published on February 7, 2014,

We can’t embed the videos here but see the link below for a three part video in which Dr Oz discusses Dr William Davis’s idea that modern wheat has become “Franken-wheat” which is fundamentally different from the traditional version and far less healthy…

Dr William Davis on the Dr Oz Show

Dr William Davis on the Dr Oz Show

He discusses how modern wheat has become high in GI, meaning bread can have a higher glycemic index than candy bars, how the glutens have changed and how this may be affecting intolerances and making people fat. Dr Oz goes on to interview Dr Davis who says everyone should now be off wheat because of the multitude of adverse consequences he believes it is responsible for.

Dr Davis claims conditions such as irritable bowel syndrome, skin conditions and much more can improve in as little as five days once people give up wheat.

The show goes on to describe Dr Davis’s diet ideas and demonstrates a series of 30-minute “wheat-free” makeovers for favorite meals…

See the videos at: Dr Oz: Wheat Belly – Lose The Wheat, Lose The Belly

An Open Letter to Tom Hanks From Dr William Davis: Don’t Be Diabetic!

Published on October 16, 2013,

Tom Hanks has recently announced  that he has recently been diagnosed with diabetes after many years of struggles with blood sugar. In this open letter from his blog, Wheat Belly author Dr William Davis shares with Hanks what he describes as “the blueprint” he has been using to help people get rid of diabetes…

English: Tom Hanks at a ceremony for George Ha...

Tom Hanks (Photo credit: Wikipedia)

Dear Mr. Hanks–

I believe it was very courageous to share your diagnosis on television with a national audience. I am sure you will be flooded by well-wishers as well as many people with advice. I’d nonetheless like to alert you to several issues relevant to diabetes:

The majority of diabetes is reversible. Most people can make the choice to have diabetes or to not have it. I hope that you choose not to have it. This is because it is caused by diet. Sadly, it is caused by conventional advice to “cut your fat and eat healthy whole grains.” People often blame too many soft drinks and junk food, but there are many people like you who, I’m sure, try to eat well and don’t drink or eat sugary foods–yet have diabetes. This is due to grains.

More than sugary foods, grains raise blood sugar to high levels. The glycemic indexes, for instance, of whole wheat bread, oatmeal, and multigrain breads are among the highest of all foods. They ENSURE having high blood sugars. (To see for yourself, use your glucose meter and check a blood sugar immdiately prior to a meal; consume the food in question, then recheck a blood sugar at 1-hour after eating, not 2 hours as often advised to assess the adequacy of blood sugar control on diabetes medication. You want the blood sugar peak, which is around 1 hour. You will see blood sugars of 200, 250, or 300 mg/dl after eating grains.) High blood sugars from “healthy whole grains” are also toxic to the beta cells of the pancreas (“glucotoxicity”), making blood sugars go even higher. In some people, the loss of beta cells means there can be no reversing diabetes, but this is less common early in the diagnosis.

Ignore conventional dietary advice. Even better, do the opposite. Unfortunately, in the world of conventional diabetes advice, including that from most healthcare professionals, “Stupid is as stupid does.” The diet advised for people with diabetes makes fasting blood sugar and HbA1c (the 90-day measure of blood sugar) go higher, not lower.

–There are a number of other reasons that grains, especially wheat (white and whole) can be blamed: The gliadin protein of wheat is degraded in the gastrointestinal tract to small peptides that act as opiates and bind to the opiate receptors of the human brain. This triggers appetite for carbohydrates, the worst foods to eat for anyone with diabetes. Wheat germ agglutinin, another protein in wheat, blocks leptin and cholecystokinin, both of which should trigger satiety. In the presence of wheat, appetite is not satisfied.

Beyond the powerful strategy of grain elimination, we do not restrict fats but get plenty of olive oil, coconut oil, and the fats from animal organs and meats and supplement with:

Vitamin D–The insulin-sensitizing effects of raising your 25-hydroxy vitamin D level to 60-70 ng/ml helps regain control over blood sugar. A typical male requires 6000 units of D3 in gelcap form to achieve this level.

Magnesium supplementation–While the effect is modest, correcting common magnesium deficiencies stacks the odds in your favor of regaining control over blood sugar. I advocate magnesium malate, 1200 mg, twice per day.

Omega-3 fatty acids–from fish oil. After eating a meal, there is a flood of particles in the bloodstream (lipoproteins), representing the digestive byproducts of the foods consumed. These particles can block insulin. Omega-3 fatty acids from fish oil activate an enzyme that accelerates clearance of after-meal lipoproteins, reducing their insulin-blocking effect. I advocate 3000-3600 mg per day of the EPA + DHA omega-3 fatty acids, divided in two doses for assured day-long reduction of lipoproteins.

Those of us who follow the above principles drop fasting blood sugar and HbA1c precipitously, often enough to get off medication, reduce HbA1c into the 5.0% range, and become assuredly NON-diabetic. Even if you are among the few who have impaired pancreatic beta cells and produce insufficient insulin, elimination of grains will minimize need for medications. And, by the way, we should also pass this information onto David Letterman, who also admitted to having high blood sugars during your interview.

My sincerest hopes that you benefit from these suggestions, I remain

William Davis, MD
Author, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health

More at:  An open letter to Tom Hanks: Don’t be diabetic!

Six Tips For Surviving Wheat Withdrawal

Published on October 3, 2013,

Wheat Belly author Dr William Davis has written about the withdrawal symptoms many will go through when they eliminate wheat from their diet and what can be done to ease the transition to being wheat-free. This is from the Wheat Belly blog…

Wheat Belly by Dr William Davis1) Hydrate–Ridding yourself of wheat involves diuresis, or fluid loss. This is due to the loss of the gliadin protein that causes sodium retention, as well as resolving inflammation previously triggered by gliadin-derived peptides, intact gliadin, and wheat germ agglutinin. Urine, for instance, should always be nearly clear, not a dark, concentrated yellow.

2) Use some salt–e.g., sea salt or other mineral-containing salt to compensate for the loss of urinary salt. Salt, along with water, addresses the common lightheadedness symptoms.

3) Take a probiotic–e.g., 50 billion CFUs or more per day containing mixed species of lactobacillus and bifidobacteria. This accelerates the conversion to healthy bowel flora off the disruptive effects of this potent bowel toxin called wheat. This addresses the common bloating and constipation, usually within 24 hours of initiation. This should be necessary for no more than 4 to 8 weeks. (If symptoms such as heartburn or bloating return when probiotics are stopped, this suggests that there is something else wrong, such as failed cholecystekinin signaling to the pancreas, pancreatic enzyme insufficiency, hypochlorhydria, etc. that requires a formal assessment.) Among the best: VSL3, Garden of Life, and Renew Life brands.

4) Supplement magnesium–Magnesium deficiency is widespread and is associated with osteoporosis, hypertension, higher blood sugar, muscle cramps, and heart rhythm disorders. For unclear reasons, these phenomena are magnified during wheat withdrawal. Magnesium supplementation can thereby have some dramatic benefits during wheat withdrawal. Unfortunately, most magnesium supplements are better as laxatives than as sources of absorbable magnesium. Among the best: magnesium malate at a dose of 1200 mg two or three times per day (weight of the magnesium + malate, not just “elemental” magnesium). Source Naturals makes a great preparation.

5) Supplement omega-3 fatty acids–There are plenty of reasons to supplement omega-3 fatty acids to make up for our aversion to consuming the brains of land animals and only occasional reliance on seafood. But during wheat withdrawal, weight loss proceeds at a rapid clip for most people, a process that involves massive mobilization of fatty acids into the bloodstream (evidenced on a cholesterol panel as higher triglycerides). Omega-3 fatty acids partially protect us from the adverse effects of this flood of fatty acids, as it activates the enzyme, lipoprotein lipase, that helps clear them from the bloodstream. I advocate an EPA + DHA intake of 3000 mg per day (the dose of omega-3 fatty acids, not of fish oil). The best fish oil is in the liquid triglyceride form, not the common ethyl ester capsules, as the triglyceride form is better absorbed (particularly the DHA). My favorite brands because of meticulous production techniques: Ascenta NutraSea and Nordic Naturals.

6) Supplement iodine–The average person is marginally deficient in iodine, particularly in people who avoid use of iodized salt. Ironically, the more you avoid processed foods (as we do with wheat elimination, given wheat’s ubiquity), the less iodized salt you get. Avid exercisers also are more iodine deficient than average, given iodine loss via sweat. This has gotten so bad that I have actually found many people with goiters (enlarged thyroid glands). Even a modest lack of iodine leads to lower output of thyroid hormone (especially T4), resulting in mild hypothyroidism that impairs weight loss, can make fatigue worse, increase LDL cholesterol and triglyceride values, and even increase cardiovascular risk. Iodine is an essential trace mineral: everyone needs it (though people with a history of Hashimoto’s thyroiditis or thyroid nodules will have to be extra careful; I’d like to say consult your doctor, which is true if you have a doctor knowledgeable about iodine, which is less than 1% of my colleagues). I advise patients to supplement iodine as inexpensive drops, capsules, or kelp tablets (dried seaweed) to provide 500 mcg iodine per day.

More at:  Surviving wheat withdrawal

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