There is such a phenomenon around gluten-free these days. It’s everywhere…new products are popping up in the grocery store, bakeries and pizzerias have gluten-free options. And it’s more than celiac disease that is driving this trend. According to Dr. William Davis, author of Wheat Belly – Lose the Wheat, Lose the Weight and Find your Path Back to Health, wheat is the cause of many health problems such as obesity, fatigue, arthritis, gastrointestinal distress, and cancer. My friend Candy, who has suffered from arthritis for most of her adult life, stopped eating gluten at the suggestion of her acupuncturist and now has no pain when she gets up in the morning.
Dr. Davis identifies the over processing of wheat that has been done for mass production as the root cause. He says that the wheat of today is not the wheat our grandparents grew up on, as it has been genetically modified for mass production. The end product of the modification results in elevated blood sugar which leas to fat, specifically around the abdominal area. He writes “the higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited.”
The book goes into technical explanations about wheat and its effect on the body and it is quite interesting. It’s helped convince me to stay away from gluten most of the time. Dr. Davis mentions a wheat available today that is most similar to the wheat of generations ago, without the genetic modifications and therefore without the elevated blood sugar levels. It is known as Einkorn wheat (see recipe for flatbreads) and it is perfectly fine for gluten-sensitive people, though those with Celiac disease should not eat it.