By Laura (The Gluten-Free Traveller)


William Davis, author of the popular book ‘Wheat Belly’, says that the wheat we eat nowadays is very different from the wheat we used to eat.

The wheat we find now is “an 18-inch tall plan created by genetic research in the 60s and 70s,” he told CBS This Morning. This high-yield strain of wheat was introduced to American farmers in the late 1970s and by 1985 almost all wheat farmers were growing this new strain. At the time this must have looked like a no brainer – more wheat, faster. But could this new strain be responsible for so many of the health problems we suffer from nowadays?

One of the big differences in this modern wheat is the gliadin, a protein found within wheat gluten capable of affecting humans in various negative ways. Davis says that it’s not just people with celiac disease and gluten intolerance who should be concerned, it’s everyone. Gliadin binds to the opiate receptors in the brain inducing appetite, behavioral changes, inattention in children with ADHD and autism, hearing voices, social detachment in schizophrenics and mania in bipolar illness. Davis says:

‘People who consume gliadin consume 400 calories more per day; people who remove gliadin reduce calorie intake by 400 calories per day.’

Many people, gluten-free or not, are leaving wheat behind and focusing on other grains or no grains at all.

“We’re seeing hundreds of thousands of people losing 30,80,150 pounds…people with arthritis having dramatic relief. People losing leg swelling, acid reflux, IBS, depression, and on and on every day.”

Wheat is everywhere as we well know but Davis suggests eating “real-food such as avocados, olives, olive oil, meats and vegetables..the stuff that is least likely to have been changed by agribusiness.”

What are your thoughts on this new ‘Frankenwheat’? Have you eliminated wheat from your diet without a medical reason, simply because you feel healthier without it?