Plaque is the stuff of coronary heart disease. It is CONTROLLABLE, it is STOPPABLE, it is REVERSIBLE.
But you must be equipped with the right information on diet, nutritional supplements, and hopefully the avoidance of medication.
This is the blog that accompanies the 
Take a look at these glycemic indexes (GI):
White bread 69
Whole wheat bread 72
Sucrose 59
Mars bar 68
White rice 72
Brown rice 66
I’ve made issue in past of whole wheat’s high GI–higher than white bread. Roughly in the same glycemic league as bread are shredded wheat cereal, brown rice, and a Mars candy bar.
With few exceptions, wheat products have among the highest GIs compared to the majority of other foods. For instance:
Kidney beans 29
Chick peas 36
Apple 39
Ice cream 36
Snickers Bar 40
Yes, by the crazy logic of glycemic index, Snickers is a low-glycemic index food.
While I do not believe that low GI makes a food good or desirable, since low GI foods still provoke high blood sugars, small LDL particles, trigger glycation, and other abnormal phenomena, they are clearly less obnoxious than the items in the first list.
Take a look at this list:
Cornflakes 80
Rice cakes 80
Rice Krispies 82
Rice pasta, 92
Instant potatoes 83
Tapioca 81
Starches that are dried and/or pulverized, such as cornstarch, potato starch, rice starch, and tapioca starch (cassava root) will increase blood sugar even more than wheat. Foods with these starches have GI’s of 80-100.
Cornstarch, potato starch, rice starch, and tapioca starch: Sound familiar? These are the main starches used in “gluten-free” foods. A hint of the high GI behavior of these dried starches is seen in the GI for cornflakes of 80.
So remember: Wheat-free is not the same as gluten-free. Gluten-free identifies junk carbohydrates masquerading as healthy because they don’t contain one unhealthy ingredient, i.e. wheat.
Change your life in 60 seconds
@ Peter: Maybe it's the letcins? I came across a bit on how lectins may promote obesity (and so metabolic syndrome) in the whole food health source recently;
http://wholehealthsource.blogspot.com/2008/04/leptin-and-lectins.html
http://wholehealthsource.blogspot.com/2008/04/leptin-and-lectins-part-ii.html
anonymous: "The only answer is to stick with real food…!"
ALWAYS!!!
For most people, this is just interesting, albeit, a little confusing. It is for me anyway. I don't pay attention to anything I eat, except I try to avoid desserts (when possible).
I'm curious, are there simple guidelines for those who are gluten intolerant or have similar food "issues". Also, don't most people who "feel" they are gluten allergic, not?
I read somewhere that it takes an endoscopic biopsy to officially diagnosis someone as gluten intolerant? For instance, a family member thinks she is because she thinks bread gives her gas. Weird, huh? Last time I checked, EVERYTHING gave her gas!
But apparently the internet has many sites just waiting to fill her head with crazy ideas.
Hi, Help to stop–
My personal view is that all humans should stop consuming wheat. There is more to wheat intolerance than celiac disease, the conventionally accepted health problem provoked by wheat gluten.
But there are so many other expressions of wheat intolerance that are rarely diagnosed, from childhood behavioral disorders to unexplained ataxias (imbalances due to neurologic deterioration) to peripheral neuropathies to diabetes to heart disease . . . and the list goes on and on.
The difficult thing is that the majority of these people with non-celiac wheat intolerances test negative for celiac markers like anti-endomysial antibodies and anti-gliadin IgG.
As I understand it the glycemic index was set using only slender healthy college age men, hardly a model for me!
@Help to Stop, according to Norm Robillard, a microbiologist, carbohydrates produce gas in the digestive tract. Fat and protein, not so much. In my case, wheat–especially whole wheat–made me so bloated I looked like I was pregnant. (Look up "wheat belly" on this site.) Since cutting out almost all the starchy, sugary carbs, I no longer have this problem. I recommend your family member with the gas problem try a low carb diet and avoid dairy products.
Dr. Davis.
"wheat is not for human consumption"
.
knock knock! anyone home?
cooking styles? perhaps?
.
Hydrolysis and depolymerization of gluten proteins during sourdough fermentation
http://pubs.acs.org/doi/abs/10.1021/jf034470z
.
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients http://aem.asm.org/cgi/content/abstract/70/2/1088
.
Potential of sourdough for healthier cereal products http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VHY-4F6CRDT-2&_user=10&_coverDate=03%2F31%2F2005&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1403383360&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=c744a61e5abbed1ed60c4a079ff39fb5.
.
Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium http://pubs.acs.org/doi/abs/10.1021/jf001255z
.
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4846KTT-11&_user=10&_coverDate=11%2F01%2F2003&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1403383734&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=b30d3245227db0269ca748da5d73c62f
.
Article
Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity http://pubs.acs.org/doi/abs/10.1021/jf049193q
i'm curious why wheat is still unsuitable after neutralizing gluten and phytic acid?
kindly explain the science dr. davis!
Can you successfully build muscle mass on a grain free/low-carb diet? I am eating to gain weight, but I'm concerned my diet is not optimal (i.e. heavy in carbs). However, I'm afraid that if I drop the carbs down I could end up doing myself a disservice in terms of building muscle mass.
Tom F, I was a Body-for-Lifer for six years. For health reasons, I traded the low-fat, high carb diet for a high-fat, low-carb one. It took me a few weeks to get back the energy to sprint across the street, for example, but for ordinary, day-to-day stuff, I had more get-up-and-go.
Recently, I started the Slow Burn program by Fred Hahn. It's a strength training program. Having done weightlifting for six years, I was fairly strong, but I've found these exercises very challenging–especially the one-legged squats. With the BFL exercises, I was at the limit of what my joints, not muscles, would take. With Slow Burn, the exercises are easier on your joints, so my muscles are getting more of a workout.
A few people have written about the Slow Burn program: Dr. Michael Eades (he's a co-author of the book: http://www.proteinpower.com/drmike/uncategorized/slow-burn-fitness-for-boomers/
Tom Naughton: http://www.fathead-movie.com/index.php/2009/10/01/taking-the-6-week-cure-almost/
and me (see comments too, Fred Hahn was kind enough to make some suggestions).
http://relievemypain.blogspot.com/2010/07/exercise-without-joint-pain.html
"For health reasons, I traded the low-fat, high carb diet for a high-fat, low-carb one. It took me a few weeks to get back the energy to sprint across the street, for example, but for ordinary, day-to-day stuff, I had more get-up-and-go. "
It's all about individual physiology and uniqueness. I basically had the opposite reaction when I did this, going from moderate fat fairly high carb "health food "diet. After about 9 months on low carb (approx 30 grams/day total) high fat diet, I felt like I was dragging an anchor all day every day. Gradually worse as time passed. If I did even mild exercise ie Nordic Walking for a couple miles, I would be totally wasted to the point I would almost have to sleep for a couple hours then continue to feel exhausted for another 24 hours or so. Finally got smart and went the other way first McDougall and got my energy back then "upgraded" to Fuhrman and finally stabilized blood sugar etc.
Pallav-
Please read the past posts in this blog.
Wheat is not just about gluten, though gluten proteins are indeed a major part of the adverse reaction to wheat.
We also have neurologic phenomena attributable to wheat, only some of which may be gluten-mediated. We have amylopectin A, among the most highly digestible starches known, accounting for wheat ability to increase blood sugar more than just about all other carbohydrates.
These are the main starches used in "gluten-free" foods. A hint of the high GI behavior of these dried starches is seen in the GI for cornflakes of 80.
……………………………….
Generic Viagra, Edegra Online, Kamagra Oral Jelly, Penegra, Kamagra Online
@ Dr. Strange
We know each other from the McDougall forum. I left, because I couldn't take the constant hunger any more, even though I ate practically all day long. I lost so much weight that my BMI was down to 17.5. I did McD for almost 1 1/2 years. At the end I weighed 3 pounds less than when I was 17 – which was 50 years ago!
(note to others, I'm 4'11" started McDougall weighing 93 lbs and within 3 months was down to 88 and then actually went down to 85lbs. That's when I said 'no more' and went over to the low(er) carb community (60-80g).
Unlike most people I have never had any aches or pains, joint problems or digestive problems in my life.
And I've always been very active with lots of energy both with low-fat/high carb or low-carb/high fat. I see no difference except that I can now often go 3-4 hours between meals before I get hungry.
But I did not adopt the american way of eating (junkfood and sodas) after coming here from Europe. I started McDougall starch based diet because of its promise to lower blood sugar (he does have many success stories, helped change people's lives in more than 30 years and offers many well researched science based articles to support his position). It is so confusing when each side is certain they have the answer WITH STUDIES TO PROVE IT.
I have been pre-diabetic for at least 10 years that I know of. Doc never said much because the cut off number was 126 and I was well below that.
Low-fat, high carb surprisingly did not change my BS much either way. I certainly did NOT have the reaction Dr. Davis talks about.
Everyone reacts differently (maybe there is something to the metabolic typing after all?
Dr davis
Thanks for your reply. what wheat contains is probably not entirely known, ill give it to you because of the clinical results coming through but wheats culpibility in the crime is quite interesting and certainly whether some component of wheat is responsible for the results you are observing or whether it is just a matter of preparation would certainly call for further investigation.
Inspired by the good doctor I have essentially eliminated all grains from my diet, particularily wheat, with positive results. But I must admit that I do still enjoy a cold beer and am loath to
forsake this one precious pleasure. Where does beer fit in I wonder? It is a grain product I guess just like bread or cereal. So is it on the banned list for cardiac health?
Is there a safe sandwich bread out there in most local stores? I eat sandwiches most every day and I'm trying to figure out how to follow your advice re wheat.
İspanyolca Sözlük
İddaa, Bahis
Snooker
Turkey Travel Guide
Biber Hapı
LW6090
Maurers
Red Pepper Jel
Pepper Time
Try Glucose Level by Sprunk-Jansen.
GLUCOSE LEVEL helps to support glucose metabolism and to maintain insulin levels already within the normal range. GLUCOSE LEVEL uses four plant extracts – nettle, salt bush, walnut and olive – which work together to help bring your blood sugar levels into alignment.