In Part One, Dr. Davis gives us the shocking news (if we didn’t already know it), that Whole Wheat is unhealthy. In fact, the wheat we have today is nothing like the wheat of old – as recently as with our grandparents. He gives a thorough history of the grain of wheat. Gluten is the key ingredient, according to Davis, that makes wheat stick together and what makes problems for many. Other grains have gluten as well, but since Americans do not eat as large quantities of these other grains as we do wheat, Davis simplifies by saying, “wheat.”
Then, in Part Two, Davis presents all of the ways in which wheat destroys health. What we have today has been genetically changed into something that is actually addictive. Dr. Christine Zioudrou and her colleagues of the National Institutes of Health studied the effect of gluten on the brain. It penetrates the blood-brain barrier. Based on the effects to the brain, they called the polypeptides “exorphins” – short for exogenous morphine-like compounds. Also, wheat functions as an appetite stimulant. Wheat produces belly fat that looks like a pregnant belly. Further, wheat triggers the production of a cycle driven by insulin of satiety and hunger with emotional ups and downs. This visceral fat is very dangerous to our health. One outcome is diabetes.
Some suffer from celiac disease – the intestines react violently when wheat, even a tiny bit is consumed. While animal products including cheese upset the pH in the body by producing too much acid, wheat also disrupts the balance. Excess acid in the body produces joint pain and demineralizes the bones. Other problems that wheat causes include cataracts, wrinkles, osteoporosis and dowager’s hump (bent posture) skin problems (acne, rash), and heart disease. Regarding the brain, wheat messes with cerebellar health. “Cerebellar ataxia is progressive, getting worse with each passing year until the sufferer is unable to comb his hair, brush his teeth, or go to the bathroom alone. Even the most basic self-care activities will be performed by someone else.” (p.167) Peripheral neuropathy has also been linked to gluten. MRIs have also shown brain damage in the cerebral cortex the center of memory and higher thinking. Dementia and temporal lobe seizures have been connected with wheat as well.
Finally, in Part Three, Davis guides his readers in how to “create a healthy, delicious, wheat-free life”. He lists foods that contain wheat and give recipes in the appendix. What is left in a wheat-free life? Vegetables, raw nuts, good oils (butter, olive oil, coconut and others), meat and eggs, some dairy and some fruit. By doing so, you will enjoy a healthy and slender life. Davis makes an excellent case.