The "gluten free" choices in the grocery store are ramping up. The problem, as stated by William Davis, MD, author of Wheat Belly, is the replacements for the gluten are just about as bad as the original ingredients.
We saw the same thing happen with "fat free" when the replacements were way worse than the fat - usually sugar and various and sundry chemicals.
Do yourself a favor and shop the outside aisles of your store. It's there you will find the meat, veggies, fruit, and nuts.
From Dr. Davis:
Baking industry acknowledges the impact of Wheat Belly
[...]Hopefully, they will also recognize the essential differences between the arguments articulated in Wheat Belly and the common and awful mistakes made by the “gluten-free” world that relies on junk carbohydrate sources, typically cornstarch, rice flour, tapioca starch, and potato starch—foods that cause weight gain, inflammation, insulin resistance/diabetes, visceral fat accumulation, cataracts, arthritis, hypertension, heart disease, dementia, and cancer. Yeah, don’t go down that path unless making full use of your healthcare insurance is part of your lifeplan.
Wheat Belly is about understanding that modern wheat, via the efforts of the Green Revolution to increase yield-per-acre, was inadvertently turned into a nutritional monster, complete with appetite-stimulating and other mind effects. But it is also about understanding what to replace wheat with: We don’t want to replace a problem–wheat–with another problem–gluten-free junk carbohydrates. read the rest
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