11 May

Special Interview Series With Dr. William Davis MD, Author Of Wheat Belly

In this seven-part video series I interview cardiologist Dr. William Davis MD, author of Wheat Belly, one of the most popular health books of the decade. Learn how wheat sensitivities, wheat intolerance, and wheat allergies impact your body and lead to cardiovascular disease, diabetes, chronic inflammation, and skin disorders. Dr. Davis has since gone on to write Wheat Belly Total Health, Wheat Belly Cookbook and Wheat Belly 30 Minutes (or less!) Cookbook.

Part 1: The Overview
Dr. William Davis reveals that his decision to stop eating wheat didn’t occur overnight. In fact, his personal experience in college, his startling blood sugar and triglyceride levels on a low-fat vegetarian diet, and his patients’ remarkable results all informed his decision to cut out wheat. 
Compared to other common, everyday foods, whole wheat products are high on the glycemic index. In other words, wheat consumption significantly raises blood sugar. Unfortunately, repetitive high blood sugar is inflammatory. When Dr. Davis’ patients eliminated wheat from their diet not only were they able to lower their blood sugar, but he found that people consistently reported weight loss. Even more impressive, conditions such as rheumatoid arthritis, respiratory problems, inflammatory bowel disorders, mood disorders, and food cravings drastically improved or were eliminated. These remarkable results led Dr. Davis to ask why. Click here to watch.
Dr. Davis discusses why Health Canada’s Food Guide is unnatural and explains to me why wheat is the perfect provoker of inflammation. He discusses the fact that the gliadin protein and its breakdown products increase intestinal permeability and leads to inflammatory and immune responses, even in people without Celiac disease. (1) He also notes that wheat germ agglutinin (2) is a potent bowel toxin and talks about how consuming wheat alters bowel flora, which can lead to gastrointestinal problems and yeast overgrowth. Click here to watch.
While he recognizes that we may want to whip up mock grain-containing comfort foods during the holidays or on special occasions with fun, whole food recipes, Dr. Davis certainly doesn’t believe that there is any room for commercial imitations. In this video he explains which ingredients in pre-packaged gluten-free foods disrupt blood sugar and raise insulin beyond imaginable levels. 
These are the four ingredients Dr. Davis cautions against: potato starch, tapioca starch, rice flour, oat flour and cornstarch.
Starch is a complex carbohydrate used by plants to store energy. It’s made up of long chains of sugar molecules. Starchy foods such as oats, corn, potatoes, and wheat make up a large part of the Western diet, but all starch isn’t created equally. Whole beans and sweet potatoes are an excellent source of fiber, vitamins, minerals, and phytonutrients, while rice flour and tapioca starch have been stripped of any beneficial nutrient-rich and fiber-rich parts in processing and raise blood sugar more quickly. Click here to watch.
Beyond the issue of gluten, gliadin and agglutinin, the grains of grasses (wheat, spelt, oats, rye, etc) can spike your blood sugar. This componds the effects of the grains and contributes to some of the leading diseases in the world today. Click here to watch.
For more information on the importance of keeping your blood sugar balanced, click here.
In this video Dr. Davis gives a list of recommendations to heal the gut from the use of grain. A change in diet is the first step on the road to healing but there are other supplements that we can use to repair and regenerate tissue. High dose probiotics, Omega 3s, Vitamin D...these are products that I use with my clients everyday! Click here to watch.
Dr. Davis claims that "...if the grain discussion was about nothing else but autoimmunity, that alone would be a huge issue." Dr. Davis goes on to speak about the work of Dr. Alessio Fasano, a medical doctor and author of 'Gluten Freedom'. Dr. Fasano is a world-renowned celiac expert and director of the Center for Celiac Research & Treatment at Massachusetts General Hospital for Children. He explores topics from the myths being spread about celiac disease to the search for markers of gluten sensitivity, how research is zeroing in on the gut “microbiome” and the center’s ground breaking work into celiac disease prevention. Click here to watch.
Dr. Davis speaks about the development of bowel permeability from consuming various grains and how that can lead to multiple food sensitives to otherwise healthy foods. Click here to watch.
1. de Punder, K. and Pruimboom, L. (2013). The dietary intake of wheat and other cereal grains and their role in inflammation. Nutrients. 5(3): 771-87. Available here.
2. Pellegrina, D., Perbellini, O., Scupoli, M.T. et al. (2009). Effects of wheat germ agglutinin on human gastrointestinal epithelium: Insights from an experimental model of immune/epithelial cell interaction. Toxicology and Applied Pharmacology. 237(2): 146-53. Available here.

Dr. William Davis MD



# Cant cick on photo 2013-10-21 21:42
I clicked on the photo but it is not opening the video
# Julie Daniluk 2013-10-21 21:46
Sorry about that. It appears to be working on our end on Safari, Firefox and Google Chrome.

Here is the direct Youtube link: http://www.youtube.com/watch?v=DfY0qnH-m8I

Let me know if it works for you.

Cheers, Julie
# Victor Goguen 2013-10-21 22:25
Next to the picture is text (not linked) ;feature=youtu.be"> but no link present with the picture. Firefox 24.0 on Win7. I am able to access the video through the link you just provided, Thank you.
# Julie Daniluk 2013-10-22 09:17
Thanks for letting me know. We can't seem to find the problem as we can play the video on 3 different browsers but we will continue to look for the problem. My new website is about to be launched any day now and I hope this takes care of the problem!

Cheers, Julie
+1 # Tash 2013-10-23 02:11
Wow so amazing you two are speaking together! Very inspiring pair!
From experience on my journey (which started with MTHI) cutting out wheat and gluten was like the feeling of having a good nights sleep, I felt alert, lighter and just an over all wellness.
Thank you for being awesome Julie!!!
# Julie Daniluk 2013-10-23 09:11
Thanks Tash!
Great to hear from you.
Cheers, Julie
+1 # Darlene Higbee Clarkin 2013-10-26 16:31
Great interview with Dr. Davis -- congrats and keep up your passionate work with educating folks on the impact of inflammation, and for your leading anti-inflammatory approach.

Cheers, Darlene
# Julie Daniluk 2013-10-27 00:18
Thanks for the great feedback Darlene. It means a lot!

Cheers, Julie

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