Blood Sugar Tuesdays Ep.2- The Bagel

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According to Dr. Davis, author of  “Wheat Belly”, modern wheat is a “perfect chronic poison.” and I couldn’t agree more. I’ve mentioned his book before but it bears repeating. If you eat wheat or is someone who has been covinced that whole grains are a health food then I highly recommend it.

How could our “daily bread” have become so bad for our health? Haven’t we been eating wheat forever? The short answer is no. The wheat we are eating today bears no relation to the wheat your grandparents ate. In 1943 a research foundation called the International Maize and Wheat Improvement Center (IMWIC) was started with the goal of helping Mexico achieve agricultural self-sufficinecy.  By 1980 their efforts had produced a strain of wheat known as “dwarf wheat”, which increased the average yield per acre by eight fold. Dwarf and semi-dwarf wheat compromise about 99 percent of wheat grown worldwide.

The issue with these new strains is that no animal or safety testing was required- we are the tests subjects and the results are terrible. Modern wheat (Triticum aestivum) is on average 70 percent carbohydrate by weight. Of this carbohydrate portion about 75% is made up of a starch called amylopectin A, which is rapidly converted to glucose and is mainly responsible for wheat’s blood-sugar-increasing effect (as seen in my video). There are other forms of amylopectin found in foods but none are as easily digestible as the form found in wheat.  According to Dr. Davis:

The amylopectin A of wheat products, complex or no, might be regarded as a “supercarbohydrate, a form of highly digestible carbohydrate that is more effectively converted to blood sugar that nearly all other carbohydrate foods, simple or complex.

In my own practice I know that if a patient’s blood sugar isn’t balanced then it’s very difficult to stabilize the joints and muscles. I expect this is what happens when someone has to go to the chiropractor twice a week and gets the same bone adjusted every time. It’s not uncommon for the same bone to be out by the time they get to their car in the parking lot. Try taking all wheat out of your diet for 2 weeks and see how you feel. Feel free to leave a comment below about your experiences.

1 Comment

  • Terrance Polack

    Reply Reply September 24, 2012

    Amazing! I had no idea the whole wheat bread I’ve been eating is so bad for you. Consider trying your test with pumpernickel. See if it produces less sugar. Thanks for the info. UT

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