Wheat Belly Cookbook: 150 delicious wheat-free recipes for effortless weight loss and optimum health. Dr Davis William
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primitive strains of wheat that lack ‘D’ genes, such as einkorn, which contains only the ‘A’ set of genes, and emmer, which contains the ‘A’ and ‘B’ sets of genes.)
Opiates, such as heroin, have been shown to activate appetite in addition to pain relief and euphoria. Likewise, the new forms of wheat gliadin have been shown to have effects on the human brain via binding to opiate receptors – yes, opiate receptors, the very same receptors that are activated by heroin, morphine and Oxycontin. The opiate-like effects of wheat gliadin, however, are less of a ‘high’ and more that of increased appetite and increased calorie consumption, with studies demonstrating a very consistent increased calorie intake of 400 or more calories per day (see ‘Wheat Gliadin and Exorphins: The Ultimate Obesogens’). Blocking gliadin with opiate-blocking drugs like naloxone and naltrexone has been shown to reduce calorie consumption by 400 calories per day and induce weight loss of 1 stone 11 pounds over 6 to 12 months.
Glia-α9 represents just one change introduced into so-called α-gliadins. Changes have also been introduced into the three other fractions of gliadin, including the Ω-gliadin responsible for some forms of wheat allergy and anaphylaxis, and γ-gliadin that, along with the α form, bind HLA DQ. The full effect of these changes, given the widely held assumption that wheat is good for health, has not been fully explored.
Gluten
Gluten is the stuff that confers the viscoelastic properties that are unique to wheat dough, the stretchability and mouldability that allow it to be so accommodating to bakers and shapeable into so many varied configurations, from pretzels to pizza. Gluten is also popular as an additive to processed foods like sauces, instant soups, and frozen foods, causing the average person to ingest from 15 to 20 grams per day.
Gluten is a diverse collection of proteins that vary from wheat strain to wheat strain. Gluten is the recipient of much genetic manipulation, as the long chain and branching structure of the glutenin proteins within gluten determine baking characteristics (firmness, sturdiness, bendability, stretchability, crust formation). Geneticists therefore bred and crossbred wheat strains repeatedly to achieve desired baking characteristics, bred wheat with non-wheat grasses to introduce new genes, and used chemicals and radiation to induce mutations that included new and unique changes in glutenin characteristics.
In addition to adding lightness to doughnuts and chewiness to wraps, gluten is also among the most destructive of proteins in the human diet, thanks to its ability to bind to what are called HLA DQ proteins (via gliadin) along the insides of the human intestinal tract. People with specific genetically determined forms of the HLA DQ proteins, such as DQ2 and DQ8, are especially prone to this effect, yielding inflammatory responses that result in coeliac disease or sensitivity to gluten. Up to 30 per cent of the population has either the DQ2 or DQ8 genes – by no means rare, though only around 1 per cent of people with either DQ gene will develop the full-blown coeliac disease syndrome, while another 10 per cent develop gluten sensitivity. (It’s not entirely clear why some people develop gluten sensitivity with symptoms of abdominal cramps, gas, diarrhoea, etc., while others develop more severe coeliac disease.)
Other important changes have been introduced into gliadin proteins of gluten (see here), including enrichment of the more harmful Glia-α9 sequences that likely underlies the quadrupling of coeliac disease over the past 50 years.
Wheat Gliadin and Exorphins: The Ultimate Obesogens
Obesity research has raised an intriguing question: Are we being exposed to industrial chemicals that cause weight gain and contribute to the obesity epidemic? Bisphenol A (BPA), which is found in polycarbonate plastics and the resin lining of cans, and the pesticide atrazine, for instance, are two compounds suspected to provoke weight gain by blocking or distorting various glandular responses. These chemicals have been dubbed obesogens – compounds that cause obesity.
Could something new in wheat also be an obesogen?
The gliadin proteins of wheat are degraded in the gastrointestinal tract to a group of polypeptides named exorphins, or exogenously derived morphine-like compounds. Several different exorphin compounds, called gluteomorphin or gliadorphins by researchers studying these curious compounds over the last 30 years, have been identified. Not only do wheat-derived exorphins bind to the brain’s opiate receptors, but they are blocked from interacting with brain opiate receptors by the opiate-blocking drugs naloxone and naltrexone, the very same drugs used as antidotes, for example, for heroin or narcotic overdose.
So what is the evidence that the opiate-binding compounds that derive from wheat gliadin, in particular the newest forms of gliadin in modern wheat, via wheat exorphins, stimulate appetite? Here’s a sampling of the research.
• Coeliac disease, intestinal destruction from wheat gluten/gliadin, is traditionally regarded as a condition yielding emaciated, malnourished people, but has, over the last 40 years, become a disease of the overweight and obese.
• Overweight people with coeliac disease who eliminate all wheat and gluten lose 1 stone 12 pounds to 1 stone 13 pounds of weight in the first 6 months. Growing, overweight children with coeliac disease lose fat mass and return to normal body mass index (BMI) with elimination of wheat and gluten. (These effects, by the way, tend to be short-lived because of the common mistake of resorting to weight-increasing gluten-free foods.) Note that in all of these studies, weight was lost without restricting calories, grams of fat or anything else except eliminating wheat and gluten (and thereby gliadin).
• People who eliminate wheat consume, on average, 418 fewer calories per day, or 14 per cent fewer daily calories compared to wheat-consuming people in another study.
• Normal volunteers injected with the opiate-blocking drug naloxone consumed 400 fewer calories in 1 day’s time compared with those administered a placebo.
• People who suffer with binge-eating disorder (who often experience binge and ‘purge’ cycles and are usually obese) consume 28 per cent fewer calories during a binge after administration of naloxone.
• Multiple studies have recently demonstrated the efficacy of the oral opiate-blocking drug naltrexone (in combination with the antidepressant bupropion) for weight loss. Participants receiving the combination drug lost 25 pounds over the first year and experienced substantial reduction in food cravings. (These studies served as the basis for a pharmaceutical company’s 2010 application to the FDA for a weight-loss indication for this drug.)
This is perfectly in sync with what I witness in my office every day, what I’ve witnessed over the past 5 years in people who have eliminated all wheat from their diet and what I have seen unfold many thousands of times in the people who have read and followed the advice provided in Wheat Belly: Lose the wheat, lose the weight.
Wheat, in effect, is a powerful obesogen. Exorphins from the wheat protein gliadin increase appetite and increase calorie consumption by 400 or more calories per day; blocking the morphine-like effects of wheat exorphins with opiate-blocking drugs reduces calorie consumption and results in weight loss. The introduction of modern high-yield, semi-dwarf wheat in the late 1970s, with widespread adoption by 1985, was accompanied by a surge in weight gain, an explosive increase in the number of Americans classified as obese, and, after a lag of a few years, the greatest epidemic of diabetes ever seen.
Say goodbye to wheat, say goodbye to wheat gliadin and exorphins, say goodbye to excessive appetite and say goodbye to weight – a lot of it.
The breeding methods used prior to modern techniques of genetic modification to alter gluten quality did not always result in predictable, controllable changes. For example, just one hybridization event between two different wheat plants can yield as many as 14 new glutenin protein sequences within gluten, the great majority of which have never before been consumed by humans. New genes for glutenin proteins within gluten have been described in modern forms of wheat that have never been found in older forms, such as the unique glutenin genes GluD3-3 and GluD3-12.
Usually as part of efforts to change the genetics of wheat to increase