Among the most ignorant about wheat? Celiac experts!

Posted on September 11, 2012 by Dr. Davis

 

The University of Chicago Celiac Center’s Facebook page contained this response to my CBS This Morning interview from a Dr. Stefano Guandalini:

I was quite surprised to see that CBS news would provide unquestioned credibility to Dr. Davis, the author of Wheat Belly, on CBS This Morning on September 3rd, with no knowledgeable physician on the program to present a more accurate, balanced viewpoint on such an important issue as the role of wheat in nutrition and disease.

The assertions made by Dr. Davis (a cardiologist, not a nutritionist nor a gastroenterologist) are not grounded in fact, let alone any evidence-based research. Gliadin a new protein? Gliadin proteins are major components of gluten and their existence has been known since Dicke and Van de Kamer studied wheat in the 1940s. It is not a new protein created by genetic modifications; and it is indeed a poison, but only for those with celiac disease. Gliadin an opioid that binds to the brain? Sure this is a stunning statement. What is the evidence? Aside from an obscure article that appeared almost 30 years ago reporting an opioid-like activity for some gliadin fractions, nothing else is available in the literature and certainly no data are there to show any binding to the brain.

There is enough confusion around celiac disease, non-celiac gluten sensitivity and the issue of who benefits from a gluten-free diet (only those with wheat allergy, celiac disease or non-celiac gluten sensitivity, I might add). Regrettably, CBS This Morning has added to the confusion and did a disservice to its viewership to allow such questionable information be portrayed as fact.

I have no ties at all to the wheat industry, nor do I have any interest in “protecting” it. My interest, as a physician and specialist in celiac disease lies only in protecting my patients and the public from those who would perpetuate unsubstantiated health claims as fact.

Stefano Guandalini, MD
Professor and Chief, Section of Pediatric Gastroenterology
University of Chicago
Founder and Medical Director, Celiac Disease Center”

This is the nonsense that comes from an “expert” in celiac disease, the very same people who advocate that people with celiac disease or gluten sensitivity to consume gluten-free foods made with cornstarch, rice starch, tapioca starch, and potato starch.

Here’s the problem: It’s NOT about gluten, nor is my primary concern people with celiac disease or gluten sensitivty. I am primarily address the other 90% of people who have problems with:

1) The new forms of gliadin–Dr. Guandalini is correct on one account: Gliadin is not entirely new–it’s the forms of gliadin (the amino acid sequences) that are new. But we should not be surprised at his ignorance of this well-documented fact, as he would only know this if he were to read the agricultural genetics research and/or talk to agricultural geneticists. The gliadins of 2012 are NOT the gliadins of 1960, nor are they the gliadins of the 19th century, the Bible, or of pre-Biblical times.

2) Shall we ignore the opiate effects of the new gliadin proteins that stimulate appetite to consume 440 more calories per day? This has nothing to do with celiac disease nor gluten sensitivity. It just makes us eat and eat and eat, makes us hungry much of the day, and makes a major contribution to the diabetes and obesity epidemic. The very same new and unique gliadin proteins also cause behavioral outbursts in children with ADHD and autism, paranoia in schizophrenics, mania in bipolar illness, and food obsessions in people with susceptibilty to bulimia, anorexia, and binge eating. None of these people have celiac disease. Exposing his ignorance, Dr. Guandalini claims that only one study documented this effect 30 years ago. He must have missed the other several hundred studies, the very same studies that have explored the area of opiate/opioid brain receptors that has culminated in an FDA application for naltrexone, the opiate-blocking drug, for a weight loss and appetite-reducing indication.
 
3) How about the direct intestinal destruction wrought by the lectin protein in wheat, wheat germ agglutinin? Unlike the indirect immunologic activation triggered by gluten, wheat germ agglutinin directly damages the intestinal lining. That’s why experimental animals fed purified wheat germ agglutinin develop extensive destruction of the lining of the small intestine. And what about the Trojan horse effect of wheat germ agglutinin that allows foreign substances to gain entry to the bloodstream, likely underlying the activation of immunologic and inflammatory diseases like lupus, rheumatoid arthritis, polymyositis, polymyalgia rheumatica, and Sjogren’s disease? None of these people have celiac disease.

4) And what about the high glycemic index of wheat products that explain why two slices of whole wheat bread raise blood sugar higher than 6 teaspoons of table sugar? High blood sugar is followed by high blood insulin, the cascade that leads to insulin resistance, visceral fat accumulation, inflammation, and diabetes–no celiac disease required!

5) Shall we ignore the explosion in wheat allergies in children, likely due to the unique alpha amylase inhibitors of modern semi-dwarf wheat? These kids get rashes, diarrhea, asthma and other allergic phenomena–none have celiac disease.

In other words, I’m sure Dr. Guandalini is a very nice guy and means well. (“Protecting his patients”? Don’t know what the heck he’s getting at there.) But I fear he has blinders on and has fallen for the nonsense that whole grains like wheat are good for you and only pose a problem to people with celiac disease or gluten sensitivity.

Nope, sorry. Get your nose out of the gastroenterology books and open your eyes to the changes introduced into the entire plant. You will find that celiac disease and gluten sensitivity are only a small part of the problem. I am sure he is doing a capable job in “protecting his patients” from gluten. But I am talking to the other 90% of the population that he chooses to ignore and consign to a lifetime of wheat consumption.

Want wisdom on wheat? Don’t ask a celiac expert, because he will likely tell you to eat it. Wheat elimination is not only for the gluten-sensitive. Wheat elimination is for EVERYONE.
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Wheat: opiate of the masses?

Wheat: opiate of the masses?

Last week I was aboard a cruise liner in the Caribbean. I had a lot of fun but was primarily there to participate in a kinda conference organised by low-carb advocate Jimmy Moore. I was privileged to share the stage with some very lovely and inspiration speakers, among them the US cardiologist Dr William (Bill) Davis. I was looking forward to meeting Bill because I’d had a skype conversation with him some months ago, and was impressed by his warmth, humour and humanity. In person, Bill did not disappoint, and he also gave what I thought was a fascinating presentation about the perils of one of the modern-day diet’s most ubiquitous components – wheat.

Bill is the author of the highly acclaimed and readable book Wheat Belly, which systemically makes a strong case for the elimination of this grain from our diets. His lecture on the low-carb cruise’ focused on this aspect of his work, and focused on what I took to be three key areas:

1. wheat’s content of the readily-digested starch amylopectin A, which is highly disruptive to blood sugar levels.

2. The lectin (toxin) in wheat known as ‘wheat germ agglutinin’ which can cause inflammation in the gut and elsewhere.

3. Gliadin – a component of gluten in wheat which has, among other things, drug-like effects.

It’s this last issue I’m going to focus on in this blog post.

In his lecture, Bill drew our attention to the fact that gliadin may not be fully digested in the gut, and give rise to small protein molecules known as ‘polypeptides’. These can sometimes penetrate the gut to gain access to the bloodstream, after which they also have capacity to make their way across the ‘blood-brain-barrier’. Once there, gliadin polypeptides can bind to opiate receptors in the brain. Opiates include chemicals like morphine, heroin and opium.

The body can generate chemicals which bind to opiate receptors which are termed ‘endorphins’. However, when a substance comes from outside the body, it is termed an ‘exorphin’. Gluten-derived exorphins can induce a feeling of mild euphoria. This might explain why tucking into bread, or a bowl of pasta, or some biscuits can seemingly be so intensely pleasurable for some. It might also explain why some struggle with leaving wheat alone.

One of the main reasons Bill highlighted the opiate effects of gluten is because it appears, to all intents and purposes, to be an appetite stimulate. Of course you’d expect anything that is somewhat addictive to drive us to consume more of it. And as Bill pointed out, there does seem to be some scientific evidence for this.

To understand the nature of this research, we need to understand the effects of the drug naloxone. This drug binds to opiate receptors, knocking off anything else that may be bound there. As a result, naloxone reverses the effects of opiate drugs like heroin and morphine, and quickly too.
So, what happens when normal wheat-consuming people are treated with naloxone? In one study, individuals were given access to a free food and their intakes measured over two meals approximately 5 hours apart [1]. On another occasion the experiment was repeated after naloxone had been administered to the study subjects. On this occasion, they consumed about 400 calories less.

In another study, ‘binge-eaters’ were given access to a free buffet with and without nalaoxone [2]. With naloxone on board, individuals ate 28 per cent less in the way of wheat-based foods such as crackers, pretzels and bread sticks.

My experience in practice tells me that the ability of wheat (and other gluten-containing foods such as barley and rye) to have addictive qualities varies quite a lot between individuals. It does seem to be a real phenomenon, though, and there’s no doubt in my mind that eliminating or dramatically reducing wheat consumption usually leads to a significant improvement in wellbeing, energy levels, mental function (and usually weight loss) in the majority of people.

Starchy foods, especially ‘healthy wholegrains’ are often vigorously promoted to those looking to eat a nutritious diet. Wheat has a reputation as the staff of life. In reality, though, it’s often the stuff of nightmares.

References:
1. Cohen MR, et al. Naloxone reduces food intake in humans. Psychosom Med. 1985;47(2):132-8.
2. Drewnowski A, et al. Naloxone, an opiate blocker, reduces the consumption of sweet high-fat foods in obese and lean female binge eaters. Am J Clin Nutr. 1995;61(6):1206-12.
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An open letter to the Grain Foods Foundation

An open letter to the Grain Foods Foundation

from Heart Scan Blog by Dr. William Davis

To:

Ms. Ashley Reynolds
490 Bear Cub Drive
Ridgway, CO 81432
Phone: 617.226.9927
ashley.reynolds@mullen.com

Ms. Reynolds:

I am writing in response to the press release from the Grain Foods Foundation that describes your effort to “discredit” the assertions made in my book, Wheat Belly: Lose the wheat, lose the weight and find your path back to health. I’d like to address several of the criticisms of the book made in the release:

” . . . the author relies on anecdotal observations rather than scientific studies.”
While I do indeed have a large anecdotal experience removing wheat in thousands of people, witnessing incredible and unprecedented weight loss and health benefits, I also draw from the experiences already documented in clinical studies. Several hundred of these studies are cited in the book (of the thousands available) and listed in the Reference section over 16 pages. These are studies that document the neurologic impairment unique to wheat, including cerebellar ataxia and dementia; heart disease via provocation of the small LDL pattern; visceral fat accumulation and all its attendant health consequences; the process of glycation via amylopectin A of wheat that leads to cataracts, diabetes, and arthritis; among others. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans and I draw from these published studies.
 
“Wheat elimination ‘means missing out on a wealth of essential nutrients.’”
This is true–if the calories of wheat are replaced with candy, soft drinks, and fast food. But if lost wheat calories are replaced by healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. There is no deficiency of any vitamin, including thiamine, folate, B12, iron, and B6; no mineral, including selenium, magnesium, and zinc; no polyphenol, flavonoid, or antioxidant; no lack of fiber. With regards to fiber, please note that the original studies documenting the health benefits of high fiber intake were fibers from vegetables, fruits, and nuts, not wheat or grains.
People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). In these people, the destructive effects of wheat are so overpowering that, unfortunately, some people never heal completely. These people do indeed require vitamin and mineral supplementation, as well as probiotics and pancreatic enzyme supplementation.

I pose several questions to you and your organization:

Why is the high-glycemic index of wheat products ignored?

Due to the unique properties of amylopectin A, two slices of whole wheat bread increase blood sugar higher than many candy bars. High blood glucose leads to the process of glycation that, in turn, causes arthritis (cartilage glycation), cataracts (lens protein glycation), diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. Repetitive high blood sugars that develop from a grain-rich diet are, in my view, very destructive and lead to weight gain (specifically visceral fat), insulin resistance, leptin resistance (leading to obesity), and many of the health struggles Americans now experience.

How do you account for the psychologic and neurologic effects of the wheat protein, gliadin?
Wheat gliadin has been associated with cerebellar ataxia, peripheral neuropathy, gluten encephalopathy (dementia), behavioral outbursts in children with ADHD and autism, and paranoid delusions and auditory hallucinations in people with schizophrenia, severe and incapacitating effects for people suffering from these conditions.

How do you explain the quadrupling of celiac disease over the last 50 years and its doubling over the last 20 years?
I submit to you that, while this is indeed my speculation, it is the changes in genetic code and, thereby, antigenic profile, of the high-yield semi-dwarf wheat cultivars now on the market that account for the marked increase in celiac potential nationwide. As you know, “hybridization” techniques, including chemical mutagenesis to induce selective mutations, leads to development of unique strains that are not subject to animal or human safety testing–they are just brought to market and sold.

Why does the wheat industry continue to call chemical mutagenesis, gamma irradiation, and x-ray irradiation “traditional breeding techniques” that you distinguish from genetic engineering? Chemical mutagenesis using the toxic mutagen, sodium azide, of course, is the method used to generate BASF’s Clearfield herbicide-resistant wheat strain. These methods are being used on a wide scale to generate unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.

In short, my view on the situation is that the U.S. government, with its repeated advice to “eat more healthy whole grains,” transmitted via vehicles like the USDA Food Pyramid and Food Plate, coupled with the extensive genetic transformations of the wheat plant introduced by agricultural geneticists, underlie an incredible deterioration in American health. I propose that you and your organization, as well as the wheat industry and its supporters, are at risk for legal liability on a scale not seen since the tobacco industry was brought to task to pay for the countless millions who died at their product’s hands.

I would be happy and willing to talk to you personally. I would also welcome the opportunity to debate you or any of your experts in a public forum.

Wiliam Davis, MD
Author, Wheat Belly: Lose the wheat, lose the weight and find your path back to health (Rodale, 2011)

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