On 2011-09-21 18:25, Billy wrote:
In ,
Walter wrote:

In ,
wrote:

William Davis, a preventive cardiologist who practises in Milwaukee,
Wis., argues in his new book Wheat Belly that wheat is bad for your
health—so bad that it should carry a surgeon general’s warning.

http://www2.macleans.ca/2011/09/20/o...t-is-so-addict
iv
e-and-how-shunning-it-will-make-you-skinny/

It so happens that a low carb diet has little or no room for wheat,
anyway.

What room there is should be occupied by whole grains, not highly
refined grains.


One of the comments of Dr. Davis is that the glycemic index of whole
wheat bread is a few points higher than that of white bread. Suggests
that "Whole Grain" is not automatically healthy.

Another one of his points is that the glycemic index of sugar is less
than either white bread or whole grain bread.

His patient responses led him to do the literature research on wheat
which led to his book. Of course he gives example case histories, as
most "diet" books customarily do, but the history of wheat illnesses,
including those derived from gluten and other proteins, are the primary
reasons to consider reading the book.

I had a recent diabetes scare when a single fasting blood glucose came
in at 135. I bought a meter and supplies and began home testing. The
book came out and I read it and adopted the wheat free notion.
Previously my fasting glucose numbers were "prediabetic" between 100 and
120 mg/dL.

My readings fell with time, and now over half of the readings are in the
80's and 90's. Going down into the "healthy" range. The next lab blood
test is next week, and that will hopefully calibrate the home glucose
meter somewhat.

I no longer have the "cookie" or sugar urges. It is too easy, now, to
skip meals if I am doing something interesting.

Is this real or placebo? Who cares, I like the current status.