Friday, October 4, 2013

Day 207 Guest blog on wheat

Long before I got on the Plan, I'd been hearing about Dr. Davis and Wheat Belly. Here's some info about that from a local health coach who specializes in helping people get off wheat.

The other day I was enjoying my gluten-free (GF) breakfast at my favorite GF café, Kuwain’s Rio Café on West Burnside in Portland, when I began a conversation with a man sitting next to me. He told me that his son, who had been diagnosed with asthma and autism had become a normally functioning highly intelligent student and a runner when He moved to a wheat-free diet. All the boy’s symptoms had disappeared.

This is a remarkable story but it’s not a unique one. Dr. Rodney Ford, a pediatric gastroenterologist and food allergist, has written 10 books on the subject. He shares success after success when treating the links between wheat consumption and child behavior and health issues. He also treats adults with the same positive results.
Unfortunately, most of the medical community has not yet caught on to this wheat crisis as the cause for many neurological effects such as depression, lethargy, ADD and ADHD, and also many immune system disorders, joint pain, muscle cramps, and swelling in the tissues. Turns out gluten may not be the only culprit contributing to this wheat-related health crisis after all. Researchers are looking at a unique protein called gliadin in genetically engineered (GE) dwarf wheat that acts as a trigger for escalating the weakest propensity for disease in the body, according to Dr. Thomas O'Bryan of the Mayo Clinic. Dr. William Davis, author of the NY Times best-selling book Wheat Belly calls gliaden a “perfect chronic poison.” Interviews with these two doctors ( offer insights into these issues.

Gliadin is a unique DNA protein that attaches to the morphine receptors in the brain. It’s a “feel good” hormone and causes us to eat more, thus contributing to the obesity crisis. GE dwarf wheat was created in a chemist’s lab in the late 1960s as a first crude attempt at gene splicing and is in widespread use in the United States. The best way to know if gliadin is the cause of your physical ailments is to give wheat up 100% for a period of 30 days to test your body's response.

Giving wheat up completely requires becoming an aware consumer as wheat is contained in many food products, including processed foods. You have to start reading labels.

Deborah O’Brien is a food, health and life coach. Contact her for more information about getting off wheat. 503-706-0908.

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