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Re: Whole grains
by: Jerry Denton

Hi Jan,

My post about Dr. Davis's book(and The Paleo Answer by Loren Cordain) may have sounded argumentative but I didn't mean it that way at all. I am a layman whose degree is in theology and not nutrition and I'm trying hard to sort out who is right and who is just passing on what's popular. We, who are laymen in this field, read so much conflicting information that it gets discouraging. That's why I'd like the opinion of a professional like yourself, who I can tell is serious about nutrition and helping people. Dr. Davis's main argument is because of genetic alterations to grains since the 1950s. Dr. Cordain lists things like lectins, saponins, phytates, cyanogenetic glycosides, etc., etc., as anti-nutrients to be avoided. These, he says, are found in the foods we normally think of a "healthy". Can you see why this is "over my head" and why I'd like the opinion of a professional like yourself? I'd love to send you a new copy of both books as my gift if you would have the time to read them and if you feel it would be worth looking into. Let me know and Happy, Healthy New Year!

Hi Jerry,

I am so sorry that I missed your post. You are kind to offer sending the books to me. I have been unable to keep up with my site lately due to other obligations and I don't think I would have time to read the books just now but I will keep them on my list. I am interested in the topic of gluten sensitivity which is so common these days. I can suggest another book on the subject written by a neurologist, Dr. David Perimutter called Brain Change that was also recommended to me. I don't know if it would shed any more light for you but the more information the better! I believe that Dr. Perimutter is approaching this as many people are sensitive to gluten because it can be hard to digest and for many, many people with specific brain disorders like autism and Parkinson's, it is toxic to the brain.

I think the best way to be confident of the information in these books is to check the references. Are they well referenced? Is the research peer reviewed, can it be verified anywhere else, does it make sense etc. It seems to me too broad to say that all grains are bad for everyone. Obviously, millions of people eat whole grains and are not sick. There is so much nutrition in whole grains I would have to see a lot of peer reviewed research which is corroborated by lots of other nutrition scientists to be convinced.

Again thank you for writing!

Jan

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Reply to meals/eating
by: Jerry Denton

Dr. Davis makes no distinction between whole grain wheat and any other kind of wheat flour. There are too many reasons and too much technical and biochemical data to answer here. You need to read his book and check out his references. Renowned scientist, Loren Cordain, in his book The Paleo Answer, also gives ALL grains a bad rap and supports his findings with even more evidence than Dr. Davis.
I realize this flies in the face of what we're told today, but if these men are right we're in for a wake up call! Both books are more than worth the money and time to read them.

LFL: Thanks Jerry. People have been eating whole grains for thousands of years. Why some people have become sensitive to whole wheat in modern times is a complicated subject. I will look for the book. Obviously if you think whole wheat is making you sick or preventing you from losing any weight, give it up and see what happens!

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Wheat
by: Anonymous

Visitor comments:

William Davis, MD in his book Wheat Belly really gives ALL wheat products a thumbs down and supports this with impressive evidence. He says wheat has a higher GI than table sugar and will send blood sugar levels to 170 within minutes. IF that is true, is wheat still better than corn? Thanks!

Lifetime Fat Loss answers:

Hmmm...very interesting. I would have to read his book to decide if I agree that the whole grain wheat kernel is a problem. Are you sure that he rates whole wheat products the same as wheat products? They are very different products. Wheat has a high glycemic index because most of the whole grain kernel (which gives it fiber and nutrients which lower the glycemic index) has been removed.

For more on this subject see my next answer to a question about whole wheat flour versus wheat bread.

To be on safe ground you could avoid all wheat and corn foods. I think some of this is individual sensitivity. Try avoiding all whole wheat and wheat products and see what happens. Does Dr. Davis talk about sprouted grain products?

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