Grist for the Mill

Ok I am reading a book called "Wheat Belly" by Dr. Davis. I am only about 50 pages into it but the premise is that wheat grown today is different than that grown a thousand or even a hundred years ago because it has been hybridized to create bigger grains, shorter stalks and other economically desirable characteristics. The book says that in the process the wheat has also changed in its chemical and biological impact on the human body and how it affects insulin, blood sugar and other things. I haven't gotten to the part about how all that works just yet but it is an interesting read. I will report more as I read it.

Meanwhile I was wondering what anyone else thinks of this (Gabriella?). My sister in law recommended this book. She is MO but won't consider surgery but has gone on a nearly grain free eating plan and has lost 25 lbs. 

Food for thought.

Diane

I haven't read that book yet, but my brother and SIL have and I've discussed it at length with them because my daughter is a MAJOR carbivore. I worry about her, but we have literally tried everything. My daughter is also allergic to milk, so we are limited to what we can introduce into her diet. She does eat veggies, but she won't touch most meats (except crab - go figure).

I know that the re-engineering of the wheat has caused a product that used to have 14 components (can't remember the exact number) to now have over 40+ components (again, I can't remember the exact number) that must be broken down by the digestive system. Unfortunately, this re-engineering is happening to almost every food we eat. These same Super Grains are being fed to the animals we eat.   

Controlling carb intake is a good thing, imo.