Why do the Japanese have less heart disease?

We should look to the Japanese to teach us a few lessons about preventing heart disease. A Japanese male has only 65% of the risk of an American male (despite 40% of Japanese men being smokers), while a Japanese woman has 80% less risk than an American woman. While the U.S. is near the top of the list of nations with highest cardiovascular risk, Japan is the lowest.

What are they doing right?

There is no one explanation, but several. Genetics probably does not play a substantial role, by the way, as demonstrated by observations of Japanese people who emigrate to Western cultures. People of Japanese heritage living in Hawaii, for instance, develop the same cardiovascular risk as non-Japanese living in Hawaii. They also develop obesity and diabetes.

Among the factors that likely contribute to reduced risk in Japanese people:

--A style of eating that does not include a lot of sweet foods. No breakfast cereal or donuts for breakfast, for instance, but miso soup with tofu, fish, green onions, and daikon (as takuan, or pickled radish).
--Seaweed--It's probably a combination of the green phytonutrients and iodine. Typical daily iodine intake is in the neighborhood of 5000 mcg per day from nori, kombu, wakame, and other seaweed forms. (The average American obtains 125 mcg per day of iodine from diet.)
--Seafood--Fish in many forms not seen in the U.S. are popular.
--Green tea--Consumption of green tea has been confidently linked to reduced cardiovascular risk, probably via visceral fat-reducing, anti-oxidative, and anti-inflammatory effects. Although tea in Japan is often the less flavonoid-rich oolong tea, softer benefits from this form are likely.
--Soy--Tofu, miso, and soy sauce are staples. It's not clear to me whether soy is intrinsically beneficial or whether it is beneficial because it serves to replace unhealthy alternatives. (Genetic modification may change this effect.)
--Reduced exposure to cooked animal products (except seafood). This is not a saturated fat issue, but probably an advanced glycation end-product/lipoxidation issue that result from cooking.
--The lack of a "eat more healthy whole grain" mentality, the advice that has plunged the entire U.S. into the depths of a diabetes and obesity crisis (along with high-fructose corn syrup and sugar). Noodles like udon and ramen do have a place in their diet, as do some dessert foods. But the overall wheat exposure is less--no bagels, sandwiches, and breakfast cereals.
--Less overweight and obesity--The above eating style leads to less weight gain.

Japanese foods have a unique taste, consistency, and mouth-feel that go well with saltiness, thus the downside of their diet: salt consumption. On a broad scale, high salt consumption has been associated with hypertension and gastric cancer. But the tradeoff has, on the whole, been a favorable one.


One study trying to find some answers:

Dietary patterns and cardiovascular disease mortality in Japan: a prospective cohort study.

Shimazu T, Kuriyama S, Hozawa A et al.
Division of Epidemiology, Department of Public Health and Forensic Medicine, Tohoku University Graduate School of Medicine, Japan.


We prospectively assessed the association between dietary patterns among the Japanese and CVD mortality. Dietary information was collected from 40 547 Japanese men and women aged 40-79 years without a history of diabetes, stroke, myocardial infarction or cancer at the baseline in 1994.
During 7 years of follow-up, 801 participants died of CVD.

Factor analysis (principal component) based on a validated food frequency questionnaire identified three dietary patterns: (i) a Japanese dietary pattern highly correlated with soybean products, fish, seaweeds, vegetables, fruits and green tea, (ii) an 'animal food' dietary pattern and (iii) a high-dairy, high-fruit-and-vegetable, low-alcohol (DFA) dietary pattern. The Japanese dietary pattern was related to high sodium intake and high prevalence of hypertension. After adjustment for potential confounders, the Japanese dietary pattern score was associated with a lower risk of CVD mortality (hazard ratio of the highest quartile vs the lowest, 0.73; 95% confidence interval: 0.59-0.90; P for trend = 0.003). The 'animal food' dietary pattern was associated with an increased risk of CVD, but the DFA dietary pattern was not.

The Japanese dietary pattern was associated with a decreased risk of CVD mortality, despite its relation to sodium intake and hypertension.

Niacin: What forms are safe?

Niacin, or vitamin B3, remains a confusing issue for many people. It shouldn't be.

It doesn't help that most physicians and many pharmacists also do not understand the basic issues surrounding niacin. The only reason why there is any level of prevailing knowledge about niacin is that Kos Pharmaceuticals managed to "pharmaceuticalize" a niacin preparation, prescription Niaspan, that provided the revenue to fund professional "education."

Niacin can be helpful to increase HDL, reduce small LDL particles and shift them towards the more benign large particles, reduce triglycerides, and reduce lipoprotein(a).

So here's a brief description of the various forms that you will find niacin:

Immediate-release niacin--Also called crystalline niacin or just niacin. This is the original niacin that releases within minutes of ingestion. Because it releases rapidly, it triggers the most intense "hot flush." While this form of niacin works wonderfully well, is the safest, and is dirt cheap, the majority of people are simply unable to tolerate the intense flush. It also works best taken twice a day, generating two intolerable flushes per day.

Slow-release niacin--These preparations were popular in the 1980s, since the slow 12 to 24 hour pattern of release minimized the annoying hot flush. But, with prolonged use, it also became apparent that an unnaceptable frequency of liver toxicity developed. Unfortunately, this means that any niacin preparation that trickles niacin out over an extended period, including many of the slow-release preparations now sold in health food stores and pharmacies, have potential for liver toxicity. These preparations should be avoided.

6-hour release niacin--Releasing niacin more slowly than immediate-release niacin but more rapidly than slow-release niacin, 6-hour release (or what the Niaspan people call "extended-release" niacin) is nearly as effective as immediate-release niacin with approximately the same low potential for liver toxicity. It is far less liver toxic than slow-release niacin. 6-hour release niacin therefore offers the best balance between effectiveness and safety. Preparations that show this pattern of release include Niaspan ($180 per month), the poorly-named Sloniacin (about $8 per month), and Enduracin (about $7 per month) for 1000 mg per day. (Some Track Your Plaque Members have also determined that several other over-the-counter preparations have been demonstrated to share a similar pattern of release.)

Then there are the scam products that have no useful effect at all:

Flush-free or no-flush niacin--Inositol hexaniacinate, or 6 niacin molecules bound to the sugar, inositol, has no effect in humans, at least not with the dozen or so preparations that I've seen used. Nor are there any data to document the effectiveness of flush-free niacin. It's also more expensive.

Nicotinamide--This niacin derivative likewise has no effect on the usual targets for niacin treatment.

While I used to prescribe Niaspan, the ridiculous pricing and aggressive marketing really turned me off. I now advise my patients and our online followers to use only Sloniacin or Enduracin, unless you can tolerate immediate-release niacin.

Introduction to the New Track Your Plaque book, version 2.0


Out with the old,
in with the new  



“I believe that you are suffering from what is called a fatty degeneration of the heart.”

Dr. Tertius Lydgate to Mr. Casaubon on making a diagnosis with the new medical device, the stethoscope.

George Elliot
Middlemarch, 1871





Old notions in medicine have a peculiar way of lingering.

In 1882, Dr. Robert Koch discovered the tubercle bacillus in tissues of people with “consumption.” By connecting a bacterium with the disease, he usurped the long held notion that tuberculosis was a degenerative disease caused by lack of fresh air. But, for decades after Dr. Koch’s revelation, the “bad air” belief persisted. Surgical collapse of the lung, a painful and barbaric treatment for tuberculosis, persisted well into the 1960s, years after effective antibiotics were discovered in 1947.

The medical community of the 19th century viewed mental illness as the hereditary end-product of ancestral nervousness, alcoholism, prostitution and criminal behavior, a bias that remained widespread well into the mid-20th century. Nazi physicians invoked the theory of heritable “mental degeneration” to justify wholesale extermination of schizophrenics. Electro-convulsive therapy (ECT, or “electroshock therapy”) was widely applied to treat schizophrenia, depression, homosexuality, and criminal behavior for over 30 years, gradually abandoned (at least in its original form) after years of abusive application to subdue patients, demonized in the 1975 movie, “One Flew Over the Cuckoo’s Nest,” depicting the author’s real-life experience with ECT.

Long after a theory or practice has been discredited, it can persist, refusing to die. The new and improved may not be adopted into mainstream practice for years, even decades.

Back to the 21st century: What if you realized that, by quirks of human nature and the uneven adoption of health information, your doctor practiced medicine appropriate for 1985? 1975?

While digital information nowadays is transmitted at the speed of light, disseminating as fast as it takes the next juicy tidbit to be “virally” reproduced via social networking websites, it’s the human factor that still operates with the inertia of human behavior. Habits and attitudes slow the adoption of new information in time measured not in seconds, but in years or decades.

A century ago, 20 years were required for the new technology of blood pressure measurement to be adopted after its introduction in the U.S. in 1910, since physicians were long comfortable with the practice of “pulse palpation” (feeling the pulse). (The arcane language of pulse palpation persists to this day, terms like “pulsus parvus et tardus,” the slow rising pulse of a stiff aortic valve; and the "water-hammer" pulse of a leaking aortic valve.)

The discovery of new, health-changing information today in the 21st century disseminates through the ranks of modern healthcare providers at much the same pace as measuring blood pressure did in the early 20th century.

It’s also tempting to paint American medicine as a fiefdom intent on maintaining exclusive rein over health information. Look back over the hierarchical relationship of medicine over nursing in the past century: When blood pressure measurement was adopted on a broad scale in the 1930s, it was practiced only by physicians, since nurses were deemed incapable. (Modern-day nurses should surely have a hearty laugh over this.) Stethoscopes, around even longer than blood pressure cuffs, weren’t permitted to fall into the hands of nurses until the 1960s, since the medical community feared that nurses might command too much control over patient care. Even after nurses were permitted to have their own stethoscopes, great pains were taken to be certain the nurses’ version was readily distinguishable from the “real” tool wielded by physicians; nurses’ stethoscopes were therefore labeled “nurse-o-scopes,” or “assistoscopes,” and were required to be smaller and flimsier.

Old and ineffective doesn’t always give way to new and better at once; it is slowed by habit as well as an unwillingness to relinquish control.

Somehow technology marches on. But it does so unevenly, sweeping some along in its first wave, others in its wake, some never at all.

Just as effective antibiotics to cure tuberculosis were available for 20 years while surgeons continued to remove patients’ lungs, so better solutions to heart disease are already available but not yet employed by your neighborhood physician. The primary care physician may have heard about some of the newest means to prevent heart disease, but is too overwhelmed with the day-to-day of sore throats, diarrhea, and rashes. Cardiologists, intent on inserting the next best stent or defibrillator, have little but passing interest in strategies that might halt or reverse the heart disease that can be “managed,” no matter how imperfectly, with procedural solutions like angioplasty and bypass surgery. We should bear these flawed human tendencies in mind as we explore the world of heart disease prevention.

We need look no farther than the front page of the newspaper to find evidence of the failure of present-day heart disease detection and management. Over the past several years, headlines have carried the likes of Tim Russert, Bill Clinton, Larry King, Dick Cheney, David Letterman, Tommy Lasorda, Ed Bradley, Mike Ditka, Walter Cronkite, Alberto Salazar, all heart disease sufferers. Some, like talk show host David Letterman, survived their brush with heart catastrophe and underwent successful bypass surgery. Others, like marathoners Fixx and Salazar, raised none of the conventional red flags for heart disease. All received standard, “modern” medical care . . . all the way up to their heart attack, bypass surgery, or untimely death.

Like the sphygnomanometer (blood pressure) cuffs of 1910, Track Your Plaque represents an example of the new. But, unlike the simple practice of taking blood pressure in the early 20th century, Track Your Plaque represents an entirely new way to look at coronary heart disease: a new way to measure it, a new way to identify its causes, and a new way to seize control over it, often to the point of achieving reversal of the process. It also puts control over much of this process into your hands and away from hospitals, cardiologists, and heart procedures. 

I could speak of revealing “secrets,” but that’s not true. In Track Your Plaque, I simply convey information about heart disease that you were likely unaware existed, strategies that doctors fail to discuss. I assemble them into a “package” that, together, create an enormously empowering unique approach to prevent heart disease and heart attack.

Track Your Plaque also challenges the high-tech status quo, practices that occupy exalted places in the enormous cardiovascular healthcare machine that has dominated American healthcare for the past 40 years. I propose that high-tech hospital procedures should join the practice of ECT for homosexuality and insanity¾and become yet another relic of the past.

What are "normal" triglycerides?

Among the most neglected yet enormously helpful values on any standard cholesterol panel is the triglyceride value.

Triglycerides traverse the bloodstream by hitching a ride on water (serum)-soluble lipoproteins, or lipid-carrying proteins. We measure triglycerides as an indirect index of triglyceride-containing lipoproteins.

Triglycerides are a basic currency of energy. While the average American ingests around 300 mg of cholesterol per day, he or she also ingests 60,000-120,000 mg (60-120 grams) of triglycerides, i.e., 200 to 400 times greater amounts, from fat intake. Zero triglycerides in the diet or in the bloodstream is not an option.

But what represents too much triglycerides in the bloodstream? There are several observations to help us make this determination:

1) When fasting triglycerides are 133 mg/dl or greater, 80% of people will show show at least some degree of small LDL particles.

2) When fasting triglycerides are 60 mg/dl or less, most (though not all, since genetic factors enter into the picture) people will show little to no small LDL particles.

3) When fasting triglycerides are 200 mg/dl or greater, small LDL particles will dominate and large LDL particles will be in the minority or be gone entirely.

4) When triglycerides are 88 mg/dl or greater after eating, then risk for heart attack is doubled. Non-fasting triglycerides in the 400+ mg/dl range are associated with 17-fold greater risk for heart attack.



From Austin et al 1990. "Phenotype A" means that large LDL particles dominate; "phenotype B" means that small LDL particles dominate.

Note that conventional "wisdom" (i.e., NCEP ATP-3 guidelines) is that triglycerides of up to 150 mg/dl are okay, a level that virtually guarantees expression of small LDL particles and increased cardiovascular risk.

Based on observations like these, in the Track Your Plaque program we aim for fasting triglycerides of no higher than 60 mg/dl and postprandial (after-meal) triglycerides of no more than 90 mg/dl.

Curiously, while fat intake (i.e., triglyceride intake) plays a role in determining postprandial triglyceride blood levels, it's carbohydrate intake that plays a much larger role. That will be an issue for another day.

1985: The Year of Whole Grains

In 1985, the National Cholesterol Education Panel delivered its Adult Treatment Panel guidelines to Americans, advice to cut cholesterol intake, reduce saturated fat, and increase "healthy whole grains" to reduce the incidence of heart attack and other cardiovascular events.

Per capita wheat consumption increased accordingly. Wheat consumption today is 26 lbs per year greater than in 1970 and now totals 133 lbs per person per year. (Because infants and children are lumped together with adults, average adult consumption is likely greater than 200 lbs per year, or the equivalent of approximately 300 loaves of bread per year.) Another twist: The mid- and late-1980s also marks the widespread adoption of the genetically-altered dwarf variants of wheat to replace standard-height wheat.

In 1985, the Centers for Disease Control also began to track multiple health conditions, including diabetes. Here is the curve for diabetes:


Note that, from 1958 until 1985, the curve was climbing slowly. After 1985, the curve shifted sharply upward. (Not shown is the data point for 2010, an even steeper upward ascent.) Now diabetes is skyrocketing, projected to afflict 1 in 3 adults in the coming decades.

You think there's a relationship?

Have some more

Wheat, via exorphin effects, is an appetite stimulant. Eat a whole wheat bagel or bran muffin, you want another. You also want more of other foods. You also want something to eat every two hours due to widely-swinging insulin-glucose responses: blood sugar high followed by a sharp downturn that triggers a powerful impulse to eat (thus the cravings for a snack at 9 and 11 a.m. after a 7 a.m. breakfast).

If wheat is a stimulant of appetite, then removing it should yield reduced appetite and reduced calorie intake. That is precisely what happens.

When wheat products are removed from the diet--without calorie restriction, without counting fat or carbohydrate grams, no exercise program, no cleansing regimen, no skipping meals . . . nothing--calorie intake drops 350 to 400 calories per day. This calorie figure remains curiously consistent across multiple studies in which wheat was eliminated.

400 calories per day results in 21 lbs lost over 6 months, based just on calories. (3500 calories per pound lost.) That is what happens in wheat elimination diets: 21-26 lbs lost over 6 months.

Wheat is the processed food industry's nicotine, a means of ensuring repeat food purchases. It's also low-cost (subsidized by the U.S. government), high-yield, an ingredient that even has its very own withdrawal syndrome should you miss a "hit."

When MIGHT statins be helpful?

I spend a lot of my day bashing statin drugs and helping people get rid of them.

But are there instances in which statin drugs do indeed provide real advantage? If someone follows the diet I've articulated in these posts and in the Track Your Plaque program, supplements omega-3 fatty acids and vitamin D, normalizes thyroid measures, and identifies and corrects hidden genetic sources of cardiovascular risk (e.g., Lp(a)), then are there any people who obtain incremental benefit from use of a statin drug?

I believe there are some groups of people who do indeed do better with statin drugs. These include:

Apoprotein E4 homozygotes

Apoprotein E2 homozygotes

Familial combined hyperlipidemia (apoprotein B overproduction and/or defective degradation)

Cholesteryl ester transfer protein homozygotes (though occasionally manageable strictly with diet)

Familial heterozygous hypercholesterolemia, familial homozygous hypercholesterolemia

Other rare variants, e.g., apo B and C variants

The vast majority of people now taking statin drugs do NOT have the above genetic diagnoses. The majority either have increased LDL from the absurd "cut your fat, eat more healthy whole grains" diet that introduces grotesque distortions into metabolism (like skyrocketing apo B/VLDL and small LDL particles) or have misleading calculated LDL cholesterol values (since conventional LDL is calculated, not measured).

As time passes, we are witnessing more and more people slow, stop, or reverse coronary plaque using no statin drugs.

Like antibiotics and other drugs, there may be an appropriate time and situation in which they are helpful, but not for every sneeze, runny nose, or chill. Same with statin drugs: There may be an occasional person who, for genetically-determined reasons, is unable to, for example, clear postprandial (after-eating) lipoproteins from the bloodstream and thereby develops coronary atherosclerotic plaque and heart attack at age 40. But these people are the exception.

Advanced topics in nutrition

Nutrition in the modern world has become an increasingly problematic topic. From genetic modification to commercialized methods of mass production, we are having to navigate all manner of complex issues in food choices, particularly if ideal health, including maximal control over coronary plaque, is among our goals.

We will therefore be releasing a series of discussions on the Track Your Plaque website in the coming months, a series I call "Track Your Plaque Advanced Topics in Nutrition." These will be, as the series title suggests, discussions for anyone interested in more than the "eat a balanced diet" nonsense that issues from "official" sources. Among the topics to be covered:

1)Advanced Glycation End-products--both endogenous and exogenous, including peripheral issues like lipoxidation and acrylamides.

2)Dietary influences on LDL oxidation--including the concept of "glycoxidation." Protection from oxidative phenomena is not just about taking antioxidants.

3) Foods you MUST eat--We've talked a lot about foods that you shouldn't eat. How about foods you should eat?

The New Track Your Plaque Guide now available

The New Track Your Plaque Guide is now available!

The Track Your Plaque program has evolved over its 8 year history. While the original Track Your Plaque book reflected the program details that got the program started back in 2003-2004, plenty has changed.

This new version of the book, what I call the program Guide, represents version 2.0 of Track Your Plaque and includes:

--Updated lipoprotein treatment strategies--including new and expanded treatment choices for small LDL and lipoprotein(a).

--An entire chapter on vitamin D and its crucial role in cardiovascular health and plaque control.

--A new and expanded diet--All the reasons why the New Track Your Plaque Diet can achieve spectacular improvement in lipids/lipoproteins, reversal of insulin resistance/pre-diabetes/diabetes, weight loss, reduction in blood pressure, etc. are discussed in considerable detail. The diet is crafted to achieve maximum control over both metabolic responses and coronary plaque.

--An entire chapter on the role of omega-3 fatty acids is included.

--A detailed discussion on the role of iodine and thyroid health--One of the newest additions to the Track Your Plaque menu of strategies is to achieve and maintain ideal thyroid health. This tips the scales in your favor for improved control over lipids/lipoproteins, weight, blood sugar, and coronary plaque.


The new guide, as well as our new Member kits that include the new Track Your Plaque Recipe Book, At-Home Lab Test kits, and nutritional supplements, are all available in the Track Your Plaque Marketplace.

Don't wet yourself

While there is more to wheat's adverse effects on human health than celiac disease, studying celiac disease provides important insights into why and how wheat--the gluten component of wheat, in this case--is so destructive to human health.

Modern wheat, in particular, is capable of causing "celiac disease" without intestinal symptoms---no cramping or diarrhea--but instead shows itself as brain injury (ataxia, dementia), peripheral nervous system damage (peripheral neuropathy), joint and muscle inflammation (rheumatoid arthritis, polymyalgia rheumatica and others), and gastrointestinal cancers.

One neurological manifestation of wheat's effect on the human brain is a condition called cerebellar ataxia. This is a condition that can affect adults (average age 48 years) and children and consists of incoordination, falls, and incontinence.

Because brain tissue has limited capacity for healing and regeneration, symptoms of cerebellar ataxia usually improve slowly and modestly with meticulous elimination of wheat and other gluten sources.

Such observations are relevant even to people without celiac disease. Celiac disease sufferers are more susceptible to such extra-intestinal phenomena, but it can also happen in people without positive celiac antibodies.



Some references:

Neurological symptoms in patients with biopsy proven celiac disease

A total of 72 patients with biopsy proven celiac disease (CD) (mean age 51 +/- 15 years, mean disease duration 8 +/- 11 years) were recruited through advertisements. All participants adhered to a gluten-free diet. Patients were interviewed following a standard questionnaire and examined clinically for neurological symptoms. Medical history revealed neurological disorders such as migraine (28%), carpal tunnel syndrome (20%), vestibular dysfunction (8%), seizures (6%), and myelitis (3%). Interestingly, 35% of patients with CD reported of a history of psychiatric disease including depression, personality changes, or even psychosis. Physical examination yielded stance and gait problems in about one third of patients that could be attributed to afferent ataxia in 26%, vestibular dysfunction in 6%, and cerebellar ataxia in 6%. Other motor features such as basal ganglia symptoms, pyramidal tract signs, tics, and myoclonus were infrequent. 35% of patients with CD showed deep sensory loss and reduced ankle reflexes in 14%. Gait disturbances in CD do not only result from cerebellar ataxia but also from proprioceptive or vestibular impairment.



Gluten ataxia in perspective: epidemiology, genetic susceptibility and clinical characteristics

Two hundred and twenty-four patients with various causes of ataxia from North Trent (59 familial and/or positive testing for spinocerebellar ataxias 1, 2, 3, 6 and 7, and Friedreich's ataxia, 132 sporadic idiopathic and 33 clinically probable cerebellar variant of multiple system atrophy MSA-C) and 44 patients with sporadic idiopathic ataxia from The Institute of Neurology, London, were screened for the presence of antigliadin antibodies. A total of 1200 volunteers were screened as normal controls. The prevalence of antigliadin antibodies in the familial group was eight out of 59 (14%), 54 out of 132 (41%) in the sporadic idiopathic group, five out of 33 (15%) in the MSA-C group and 149 out of 1200 (12%) in the normal controls. The prevalence in the sporadic idiopathic group from London was 14 out of 44 (32%). The difference in prevalence between the idiopathic sporadic groups and the other groups was highly significant (P < 0.0001 and P < 0.003, respectively). The clinical characteristics of 68 patients with gluten ataxia were as follows: the mean age at onset of the ataxia was 48 years (range 14-81 years) with a mean duration of the ataxia of 9.7 years (range 1-40 years). Ocular signs were observed in 84% and dysarthria in 66%. Upper limb ataxia was evident in 75%, lower limb ataxia in 90% and gait ataxia in 100% of patients. Gastrointestinal symptoms were present in only 13%. MRI revealed atrophy of the cerebellum in 79% and white matter hyperintensities in 19%. Forty-five percent of patients had neurophysiological evidence of a sensorimotor axonal neuropathy. Gluten-sensitive enteropathy was found in 24%. HLA DQ2 was present in 72% of patients. Gluten ataxia is therefore the single most common cause of sporadic idiopathic ataxia.
Wheat Belly #5 on New York Times Bestseller list!

Wheat Belly #5 on New York Times Bestseller list!

The New York Times just released its bestseller list due for release September 18th, 2011 . . . .

Wheat Belly is #5!! (That darned Jane Fonda woman elbowed me out for the #4 spot!

[caption id="attachment_4452" align="alignright" width="574" caption="Wheat Belly hits #5 on New York Times Bestseller List--in 1st week!"][/caption]

Comments (66) -

  • Sean

    9/9/2011 3:54:19 AM |

    Hey, congratulations Dr D.
    I hope you aren't going to go all Hollywood on us now that you are a best-selling author.

  • Princess Dieter

    9/9/2011 7:03:22 AM |

    GREAT! I know I got several folks to buy by blogging/reviewing/facebooking, and some are doing the no-gluten now (including my sis!)

    Now, onto the next one on cholesterol/heart health, yes? ; )

    Oh, and I just started using a glucose monitor to test...interesting (but I hate pricking my finger, wuss that I am.)

    Again, congrats. Go take on Big Grain!

  • miki

    9/9/2011 8:01:02 AM |

    Congratulations! There is hope! I couldn't not notice Tim Ferriss right behind you. He is also "Plaeoish".

  • Michia

    9/9/2011 8:45:39 AM |

    Awesome!  And, oh yeah, you just turned into a much bigger target Wink

  • Alexandra

    9/9/2011 10:03:21 AM |

    I just shared this story over at Fat Head but I thought you might enjoy it as well.
    My copy of Wheat Belly arrived yesterday and is next on the reading list.

    Related story...a very happy turn of events.

    Back in June of this year, a musician friend of mine came to my area for a concert.  I hadn’t seen him in several years and was distressed to see him using a cane (he is only about 57 years old) and clearly appeared to be in pain.  This sweet guy came up to me and said I looked healthy and full of life (what a lovely compliment!) He told me that he had been suffering from severe joint pain throughout his body and was now living on pain medication and was having difficulty performing. He asked me what I was doing to be healthy (I am 120 lbs lighter since the last time he saw me.)  Rather than tell all on a busy concert night, I told him I would send him an e-mail with links, etc. the next day. The e-mail included Fat Head as well as numerous blogs and web sites that I thought would be of help to him.  Long story short, I saw my friend again this past weekend... no cane and walking comfortably.  He told me that, so far, all he had done was stop eating cereal and bread and within three months was able to stop all his pain medications and can again walk without pain, or a cane!  To have played a role in helping this wonderful person feel well again made my heart swell!

  • Debbie B in MD

    9/9/2011 11:04:49 AM |

    My copy just came yesterday!!! I am really enjoying it and making a list of who needs a copy for Christmas presents. Maybe they will be early presents because I wouldn't want to keep this from those I love any longer than necessary. Congratulations!!!

  • Dr. William Davis

    9/9/2011 12:07:35 PM |

    Thanks, Debbie!

    Your mention of Christmas reminds me that I should put some holiday recipes up on the blogs. Holidays tend to be incredible wheat-fests, so it's best to be armed with tasty wheat-free, low-carb recipes.

  • Dr. William Davis

    9/9/2011 12:12:02 PM |

    Wow, Alexandra! Great story.

    Now, more than likely your friend would have tested negative for celiac markers and his doctor would say it was all in his head or a coincidence. This is precisely what I've been seeing.

    Imagine we live in a village where 9 out of 10 people who drink from the water well in the center of town get sick; they stop drinking water from the well, they all get better. They drink from the well again, they get sick, etc. With a consistent and reproducible effect like this, how long do we wait for the clinical trial to prove to us that we are sick from drinking the water?

  • Dr. William Davis

    9/9/2011 12:24:52 PM |

    Yes, Miki, it appears to me the top sellers on the list are all diet books. That tells us something!

  • Dr. William Davis

    9/9/2011 12:27:48 PM |

    Thanks, Princess.

    Because the Wheat Belly 100% wheat-free approach is so critical to the heart health message, this alone will occupy me and my team for some time. Corollary to the Wheat Belly message is that, follow this idea and the need for drugs for cholesterol, hypertension, diabetes, arthritis, and other conditions is dramatically reduced or eliminated in many, if not most, people. I think this message bears repeating . . . and repeating and repeating.

  • Dr. William Davis

    9/9/2011 12:29:21 PM |

    Believe me, Sean, I'm not going anywhere! I grew up very poor, had to work for everything, so I believe that I've learned humility and to appreciate the small things in life. This has always been about the message, not about notoriety. And the message is much too big for any one person to manage singlehandedly.

  • otterotter

    9/9/2011 1:40:09 PM |

    Dr. Davis,

    This is a great news, congratulations !  and now I cannot even wait for my copy to arrive.

    One more question: I know wheat is bad, but is "pure wheat bran" good for me ? I am using a lot of wheat bran in my diet to promote the fibre in take.


    cheers!

    zuo

  • Dee

    9/9/2011 2:17:21 PM |

    Congadulations on Wheat Belly.  I hope a lot of Doctors read or hear about it.  Glutin intorance is rampant throught out the world.
    Dee

  • Lori

    9/9/2011 3:44:03 PM |

    Congratulations! As I posted on the Fathead blog, my mother found out for herself how far wheat can push up blood sugar. An hour after she ate a piece of toast, her BG was 245, up from 101. (Yes, that's two hundred forty-five.)

  • Bill Davis

    9/9/2011 4:47:57 PM |

    Dr Davis

    Good book!

    However, I think the message of the book is bigger than what the cover would lead one to believe. Mis- representation? I was wondering at first knowing somewhat of the origins of the book. In fact I was somewhat disappointed that the cover only addressed a side effect of this 'medication'. And I try to avoid side effects.

    That being said, what do I think is the real message of the book? (and I should know - check my name. Actually I'm the other BD.) It is definitely IMO chapter 10. I'm beginning the third time through 10.

    Then, I saw your post above and it made me think (yes I do that at times since I am sentient) - This is such an important book EVERYONE should read chapter 10. Is this just another diet/food book?  Whether you or the publisher chose the title (they do sometimes you know) it got my chapter 10 right up there where many more will read it. There are 6 out of 10 on that NYT list about what, one would be led to believe, this book is about.

    Diet books are a dime a dozen but heart disease is here to stay (unless the message of ch10 gets out!).

    Again - Good book. Congratulations!

    My new doctor in Boulder needs this in his waiting room. He has your other ones there.

  • cancerclasses

    9/9/2011 5:20:34 PM |

    The fiber myth is just another anti health lie designed to keep you sick and in surgery, forget the conventional wisdom on this one too and do the opposite, you'll be healthier.  Everyone needs to learn the long established and well known scientific truth about fiber, not the conventional wisdom and opinions constantly parroted by the media.  Just google 'brian peskin fiber' and read the post titled "Fiber Fiction" where you'll see the rest of this short cut & paste:  
    "In 2004, the cancer journal, Cancer Epidemiology Biomarkers & Prevention, stated that colon cancer is not helped by eating fiber Dr. Gilbert Omenn stated in a 2000 New York Times article on this subject: “There’s not a shred of [cancer fighting] evidence from these trials. ...the surprising results [no cancer protection] showed the need to rigorously put belief systems to the test, especially when you are making recommendations to literally hundreds of millions of people.” He concluded with, “...it is time to abandon the idea that fiber can help prevent colon cancer.” (Emphasis added)

    As referenced in my landmark book, “The Hidden Story of Cancer,” fiber actually worsens
    colon cancer rather than helping it. Even the Cancer Institute finally agrees with this conclusion. The
    true tragedy lies in the fact that those following this advice and eating the most fiber get the most colon cancer! This fact was reported in 2000 in the Lancet, the world’s premier medical journal.
    There is a general misconception that plant foods are loaded with vitamins that we benefit from; unfortunately, these nutrients are locked away in the plant fiber, or cellulose, which cannot be digested by humans. Herbivores are able to break down the cellulose and get to the nutrients, but due to our digestive tract design, humans cannot."

    And there's more to learn there, be sure to google that and read up, for your health's sake.

  • Joe

    9/9/2011 5:21:42 PM |

    Come up with a tasty, healthy, low-carb (wheat free, of course!) substitute for cannoli and I can guarantee that there will be a national holiday named after you, Doc.

    "Dr. Davis Day," which will fall somewhere between Thanksgiving and Christmas, and celebrated by BILLIONS!

    Joe

  • Hans Keer

    9/9/2011 5:44:52 PM |

    Congratulations doc D. How can this message be brought to an even broader public?

  • otterotter

    9/9/2011 5:54:50 PM |

    Thanks cancerclasses, I will read the bok.

    I am taking fibre mainly to increase the bowl movements to once a day intead of once every two days, and it works for that purpose. Not sure whether it is good or bad through.

  • Linda

    9/9/2011 8:51:05 PM |

    Not to get TOO personal, but, what difference does it make if the bowels move every day or every other day? Why not let your body just do it's thing when it is ready?

    Add some flax to your daily diet, that should do the trick! That stuff really moves things along. LOL

    I can remember my mother taking laxatives every day when I was a kid, and she insisted that we had to move those bowels! When I told her, as an adult, that I sometimes go two or more days, she had a fit!

    It just isn't necessary..............................

  • Galina L.

    9/10/2011 12:27:28 AM |

    Why not increase a dose of a magnesium supplement? I am taking some and have to be careful with the dose because it can make bowl movements more frequent. For some people it should be a desirable side-effect.

  • otterotter

    9/10/2011 1:08:30 AM |

    Linda,

    I have grounded flax seeds in my diet as well, but the problem is I cannot have too much of it. Overdosing flax seeds made my blood too thin and ended up in emergency room last year, with bloody stool ...

    To go 100% wheat free, I might have to try corn bran ...

  • otterotter

    9/10/2011 1:11:00 AM |

    Yes, I am having magnesium as well, it make the stool softer, but not more frequent... well unless you take too much of it.

  • Michia

    9/10/2011 1:24:33 AM |

    Hi otterotter
    This informative site helped me a lot while I was coming back after surgery for a bowel resection several years ago.  
    http://www.gutsense.org/
    I echo the recommendation of magnesium and would add vitamin C.  Make it magnesium citrate, best absorption.  Start in easy since too much at once of either will put you on the, um "fast track" Wink
    I eat VLC, and have to stay 100% wheat-free or risk the wrath of an RA flare.

  • Dr. William Davis

    9/10/2011 2:00:01 AM |

    I am no expert in bowel health, but I do know that some GI--minded people hold the opinion that stool held for prolonged periods in the intestinal tract changes in character and leads to the cascade of changes leading to cancer.

  • Dr. William Davis

    9/10/2011 2:02:08 AM |

    Hi, Hans--

    I believe that is currently underway!

    Just today, I've gotten dozens of phone calls and emails from major national media, all wanting to understand what the heck is going on with this crazy Wheat Belly thing.

  • Dr. William Davis

    9/10/2011 2:03:18 AM |

    Wow, Joe. Thank you.

    But you give me too much credit. I am simply the delivery boy on this information.

    But thank goodness you picked a day after Halloween!

  • Dr. William Davis

    9/10/2011 2:10:28 AM |

    Thank you, Uncle Bill!

    While I chose the main title, Wheat Belly, I had pushed for a much more edgy (obnoxious?) subtitle: Muffins tops and man boobs in a whole grain world.

    They would not budge on the "man boob" thing.

  • Dr. William Davis

    9/10/2011 2:16:58 AM |

    Aaagghhh! One piece of toast, blood sugar goes up 144 mg/dl!

    I feel like we should conduct an exorcism.

  • Dr. William Davis

    9/10/2011 2:17:44 AM |

    Yes, I agree, Dee. It is rampant.

    It is, in my experience, the rule and not the exception. It certainly does NOT end at celiac disease, but ranges far and wide into virtually every facet of health.

  • Dr. William Davis

    9/10/2011 2:19:38 AM |

    Hi, Zuo--

    Because wheat fiber is essentially cellulose (AKA wood), it is inert. There is only danger for the most exquisitely wheat- and gluten- sensitive.

    However, there are plenty of non-wheat fibers to take advantage of, such as nuts, vegetables, seeds, flaxseed, and chia.

  • Diane

    9/10/2011 11:42:14 AM |

    Hi Princess,
    Check out this example of "painless blood sugar testing" on the Blood Sugar 101 website.  I can vouch for its effectiveness!
    http://www.phlaunt.com/diabetes/19774432.php

  • Teresa

    9/10/2011 4:31:49 PM |

    Enhorabuena, dr, Davis, me gustaría saber si algún día podré leer su libro en español.

  • Patricia

    9/11/2011 3:13:55 PM |

    Plants contain both indigestible fibers like cellulose and digestible fibers like pectin.  Both impart health benefits.  Digestible fibers absorb and carry out bile acids that promote the production of carcinogens by intestinal bacteria.  Indigestible fibers builk up stools, speeding up transit time and thereby dilluting carcinogens produced by anaerobic bacteria in the gut.  Plant fiber is good, and we can get enough of both kinds from non-starch vegetables and fruits.

  • greensleeves

    9/11/2011 5:16:56 PM |

    Dear Dr. Davis:

    Just finished Wheat Belly. Congrats - what an excellent book! I wish you every success.

    I was intrigued by your comments on einkorn, and very interested to read your experiments with it here. I've been baking all kinds of bread for more than 25 years now. I began after living in France in the early 80s and wishing to eat the delicious French-style breads at home, such as pain de campagne, which at that time were very difficult to find in the USA. I couldn't get the same results, so I began to study a lot of dough chemistry to discover the differences between traditional French grains and the American grains I was using.

    They are quite different, as you so accurately note! The French have largely resisted engineered foods, and now we know they were apparently right to do so.

    As others have noted, your einkorn bread would have had even fewer blood sugar effects had you followed a traditional 3-day soourdough process. Traditional European breads take 3-5 days to make, and the sourdough process substantially changes the dough chemistry. Also, very fresh flour is almost never used in traditional baking - it should always be allowed to sit in a cool place (the underground cellar or "cave" of the baker's mill, traditionally) for about 3 weeks before using. Part of the "astringent" taste you note in the einkorn is due to the very fresh flour.

    This also leads me to ask you more about rye. Rye traditionally grew as a "weed" in European fields during wet years, when the wheat didn't fare so well. Until the late 19th century, almost all French bread would have contained some rye, as they were commonly harvested together and ground together. Only the very rich could afford to have their grains sorted to pure wheat. During a very wet, cold year, the field would have been more rye than wheat, actually. In Germany and Scandinavia, where it's quite cold in the winter, too cold for normal wheats, people ate more rye, even exclusively so.

    We've all seen traditional German-style or Danish-style rye - 100% whole dark rye bread with coriander, made the traditional sourdough way. It takes more than 3 days to make, and after baking the bread has to sit for 24-48 hours before it can be sliced. The bread is nearly black, like pumpernickel, very dense, almost a brick, and you have to eat it in super-thin tiny slices. Everyone in Denmark will tell you rye is much healthier than wheat.

    Your book mentions rye a few times in passing, which deeply intrigued me. Rye has low levels of gliadin - the protein you persuasively argue as being very problematic for many people - but in rye, these are covered by another structure called pentosans.

    These pentosans are what prevent rye from rising and make the dough as sticky as glue and completely wet, so difficult to work with. 100% rye can't be kneaded and doesn't form a dough that can be shaped into loaves - you have to pour it into the pan. Rye also has another protein called secalin, which may bother celiacs, but may not effect the wheat-gluten intolerant.

    I wonder if people with mild wheat intolerances - not full celiac - could tolerate small amounts of traditional-style German/Scandinavian rye breads, just as they may be able to tolerate small amounts of einkorn? That is, could everyone's Danish grandmother be correct? Smile

    Do you have any insight into rye, Dr. Davis? Sorry for the long comment, and thank you so much for your inspiring and wonderful book!

  • Dr. William Davis

    9/12/2011 2:30:59 AM |

    Hi, Green--

    Excellent! Thank you for your valuable insights into the unique French wheat and bread experience.

    As you have likely gathered, despite the differences in rye, its genetics, the quantitative and qualitative differences in the gliadin, there are few data to tell us how much better or worse it can be except in celiac sufferers who, of course, have their reactions triggered by rye.

    Of course, we still have lectins to contend with in rye. My suspicion is, given the phenomenon that I believe applies, that the whole is greater than the sum of the parts, i.e., each undesirable component of wheat (gliadin, lectins, amylopectin A) adds up to tell only part of the story. I suspect that there are other, yet unidentified, components of wheat, and thereby perhaps rye, that account for its extravagant unhealthy effects that are greater than the sum of the parts.

  • Dr. William Davis

    9/12/2011 2:31:35 AM |

    Thank you, Patricia, for a wonderful discussion!

  • greensleeves

    9/12/2011 6:37:21 AM |

    Thanks so much for your quick response, Dr. Davis! Of course those opposed to your work will quickly bring up the French experience, which is why I mention it. Smile

    If you have time, please let me point you to a seminal 1990 book on bread, "The Taste of Bread," by the French bread "guru," baker Raymond Calvel. You will be very interested in Chapter 15, where he - the ultimate authority - discusses the health concerns around bread, as known already in 1990. He discusses the problems of conventional agriculture, that fill flour with fungicides and pesticides. And he notes that modern industrial methods of bread-making oxidize the dough to ill effect.

    He also discusses what he calls "toxic factors" in bread, particularly phytic acid, and he quotes a French study describing how it interferes with calcium, iron, and magnesium absorption. He does mention celiac disease and wheat allergy - very prescient for 1990.

    Finally, he quotes from various French medical experts who argue that bread should equal around 20% (about 400 calories) of a woman's daily calorie intake. Calvel closes arguing that people need to eat a higher quality, traditionally made, organic bread from traditional-style flours without additives. And this is from a French baker in bread-loving France! (Note that the actual French level of consumption he documents is a mere 5 oz of baguette per person a day - about 360 calories.)

    Compare this to our recent Food Pyramid guidelines, which suggested Americans eat "up to" 11 servings of grain products a day - for bread which is served in 1 oz Wonder slices, that's more than twice what even the French ate in the same time period.

    Here the USDA pyramid was telling Americans to eat "up to" 770 calories, or nearly 50% of a woman's daily recommended 1,600 calories! In the added sugars section of those guidelines, the chart explicitly called out bread as a good food with no added sugars! Doughnuts, Danish, muffins, cookies and poundcake are also noted for having 2 or less added sugars. You had to read pretty deep in the smaller print to find out the guidelines suggested that women eat "only" 6 slices of bread a day.

    So when your critics point to the fact that French women eat bread and yet "don't get fat," please note the massive differences in French and American consumption levels. Smile

  • Ryan

    9/12/2011 1:24:59 PM |

    Bought my copy at Barnes and Noble yesterday.  Going to read it this week and share with my in-laws who have all sorts of issues that going Wheat Free could possibly help.  
    I have been Wheat free for 3 years now.  It has been great Smile  A lot of things have improved -- mostly my tummy aches are finally gone and I can eat dinner without having to go to the bathroom within 20 minutes of eating.

  • Dr. William Davis

    9/12/2011 11:47:49 PM |

    Hi, Ryan--

    You're not alone.

    I'd crudely estimate that, oh, 50 million people share the same gastrointestinal issues that you've suffered from consumption of this thing called "wheat."

  • Dr. William Davis

    9/12/2011 11:54:57 PM |

    Hi, Green--

    Thank you for your incredibly insightful perspectives!

    Interestingly, I had a casual conversation with a cameraman from Paris just today. While no expert in bread or wheat, he reiterated much of what you told me about the very different taste, texture, and baking habits of French bread. What is not clear to me is that, while the French preparation of bread may impair weight gain, does it spare you from all the other adverse effects of wheat? An interesting topic for though and investigation.

  • Rodger Morrow

    9/13/2011 1:16:14 AM |

    As you may have seen, Novak Djokovic just won the U.S. Open men's singles title, becoming the sixth man to win three Grand Slam titles in the same year. His record for the year: 64-2.

    But did his gluten-free diet have something to do with it? Some people think so:

    http://www.independent.co.uk/sport/tennis/is-a-glutenfree-diet-behind-djokovics-smash-success-2285004.html

    Dr. Davis, we welcome your thoughts …

  • Peggy Cihocki

    9/13/2011 1:29:17 AM |

    This is beyond awesome! But I hope it climbs even higher on the list and gets to #1! I already have it in my Kindle App 4 iPhone, but will be buying a copy for my daughter--unless she buys it herself for her Kindle! This is a message that needs to be spread like wildfire!
    @Greensleeves, your comment about French bread is very interesting and enlightening. Those are important points to bring up when someone tries to counter Dr. davis' message with tales of The French. Ah, the French, always the "paradox!"

  • pam

    9/13/2011 6:42:13 AM |

    congrat.
    my book just arrived today.
    will bring it to office cause my colleagues just don't believe me about wheat gives "belly" & "moobs" (man boobs).
    i was hoping that the title photo is a real wheat belly. (just for the shock value) but perhaps that's too gross & sensational. XD
    regards,

  • Dr. William Davis

    9/13/2011 12:43:54 PM |

    Hi, Pam--

    I actually pushed for a big wheat belly on the cover, but the publisher wouldn't hear of it. They thought it would paint the book as simply another weight loss book.

  • Dr. William Davis

    9/13/2011 12:44:51 PM |

    Thanks, Peggy!

    (Maybe I should get myself one of these Kindle things. My daughter says she loves hers, too.)

  • Dr. William Davis

    9/13/2011 12:46:48 PM |

    Hi, Rodger--

    Of course, it's impossible to prove in an individual instance, but it sure sounds like something happened to really supercharge his performance. I predict that we will be hearing plenty more about enhanced performance of athletes who say goodbye to wheat, mostly due to increased power of concentration and greater capacity to generate sustained energy.

  • Sue

    9/13/2011 4:56:41 PM |

    My Dad died of cerebellar ataxia, twenty years ago.  Your book is the first explanation for this terrible condition that I have seen.  Of course, consumption of the 'new' wheat would not have been a factor at that time, but then we have always had celiacs.  The question is, has there been an increase in cerebellar ataxia in recent years?  Or has enough time elapsed for it to have become apparent?  
    I have been mostly grain free for some years now, so am part of the Choir reading your book.  My issue is mostly with minor joint pain, diagnosed as the beginnings of arthritis.  I also have Dupuytren's disease, and really am hoping that it will not progress.  I have a question that was not answered in the book.  Just how dedicated need a person be?  Am I losing ground and doing myself harm if I indulge in a wheat laden treat now and again?  Should I really be paying attention to the hidden wheat in sauces and condiments?  Or can I continue with a more lackadaisical approach, avoiding the obvious baked goods, cereals etc, but not sweating the small stuff?
    Congratulations on the success of the book, and thank you for writing it.

  • Might-o'chondri-AL

    9/13/2011 6:24:28 PM |

    To Greensleeves  (Server  was blocking this days ago & then "Moderator" too),
    You will enjoy all sourdough rye study "Structural diff. btwn. Rye & wheat ...lower post-prandial insulin ..." in 2003 Am J Clin Nutri; 78(5):957-964 full text http://www.ajcn.org/content/78/5/957.full
    And 2009 "Endosperm & whole grain rye breads ... beneficial blood glucose profile" in Nutrition Journal 2009, 8:42 full text http://www.biomedcentral.com/content/pdf/1475-2891-8-42.pdf

  • Dr. William Davis

    9/14/2011 2:45:23 AM |

    Thank you, Sue.

    Modern wheat was phased into diet starting about the late 1970s, so it may indeed have played a part in your Dad's illness.

    If your Dad potentially had a wheat-induced disease, I would err on the side of safety and be meticulously wheat-free.

  • Dale

    9/15/2011 12:58:44 AM |

    Dr. Davis, Congratulations! May "Wheat Belly" be on the NY Times Best Seller for a long, long time - so your work can improve many more lives as it has so spectacularly improved mine! I'll be happy to share my story.

  • Dr. William Davis

    9/15/2011 11:43:28 AM |

    Thanks, Dale!

    If you'd like to share a story, just post the details here and I will repost.

  • Darleen Michael-Baker

    9/15/2011 4:48:17 PM |

    Congrats Dr. D!!

    I just heard about your book over on Dana Carpendar's "hold the toast" blog last week and promptly zipped over to Amazon and bought it for my Kindle.  I cannot stop reading! Fascinating information, thank you so much for writing this.

    I haven't read through all the comments nor have I read any other of your posts yet so please forgive me if this is old news to you but I wanted to know if you had read either of Gary Taubes's books.  "Good Calories, Bad Calories" or "Why we get fat and what to do about it?"  Your book compliments the info in those very well.

    Now if I could just get hubby to read them!

  • Dr. William Davis

    9/16/2011 2:41:39 AM |

    Hi, Darleen-

    Thank you!

    Yes, I've read both of Gary Taubes' very excellent books. He has done a great service by bringing the light of day to many subjects that we previously just accepted as "conventional wisdom."

  • Mark. Gooley

    9/17/2011 2:10:11 AM |

    Saw it in a Barnes and Noble while on a trip, so I... ordered a Kindle version and read that on my phone (didn't want to lug books around).  I'm so glad it's doing well.  I've been eating low-carb for a year now and it's helped my type 1 diabetes a lot, but I've lost little weight.  I hadn't stopped eating wheat entirely but now I have, and we'll see if that's any help.  Seems a lot of type 1 diabetics have trouble losing weight once they've piled it on from trying to keep blood sugar levels reasonable while eating carbohydrates...

  • Dr. William Davis

    9/17/2011 1:22:41 PM |

    Yes, Mark, a tough balancing act.

    But I have indeed seen marked improvements in blood sugar with wheat elimination in type 1 diabetes. Also, note that type 1 diabetes is, to an incredible and underappreciated degree, a disease of wheat exposure. You may recall from the book that type 1 diabetics are 20-fold more likely to develop celiac disease and vice versa. They are, in many ways, one and the same. It means that the benefits of wheat elimination may be especially dramatic in many with type 1 diabetes.

  • LaurieLM

    9/19/2011 9:22:43 PM |

    Very Good Dr Davis, I have purchased 8 copies of 'Wheat Belly' so far. I put my low-carb, no-wheat money where my mouth is. Like I did with purchasing copies of Gary Taubes' 'Good Calories, Bad Calories' and handing it out like no-sugar candy, I'm doing with 'Wheat Belly'. 4 of the 8 copies have been given to physicians- one to my internist, one to my doctor-sister and two to two doctor friends( one an internist and one an ob-gyn). I am trying to reach as many doctors as I can and I have lots of pre-med students in my orbit and whose attention I command for several hours each week. Each one teach one......or two or ten PLEASE.

  • Dr. William Davis

    9/20/2011 12:36:03 PM |

    Wow! Thank you, Laurie.

    We could all use more friends like you!

  • Averyclaire

    9/22/2011 11:32:25 PM |

    Just heard about your book, downloaded it to my Nook and I wondered ...Have you ever heard of this ailment?   I am a 62 year old woman with something that seems to have mystified the three doctors I have seen, including two gastroenterologists (one from NW Hospital in Chicago).  I suddenly began having “attacks” after eating.    Within a few bites of food, I became “sick” with four hours worth of excruciating pain in the upper abdomen, terrible abdominal distension and often vomiting (no diarrhea).  At first I thought I had food poisoning.    This had happened beginning two years prior maybe once every three or four months.   I thought my stomach had become sensitized to tainted food.  (I made this up....but this is what I began to think.)   Until last April when it happened over and over and over and didn’t quit.   At least four times per week I was in severe pain hanging over the commode.    I discovered by visiting the drug store that I could take Ultra Strength Gas-X at the first symptom of an oncoming attack and reduce the pain and bloating down to one or two hours rather than four.    I tried Beano, but that didn’t seem to work.   Thinking I perhaps couldn’t digest something I was eating, I began to take over-the-counter health food store enzyme tablets when I had a big meal.  I still was sick.    I tried first being fat free, then I tried being lactose free, and then I tried being gluten free.    NOTHING.   The two doctors I had seen at this point did not know what was wrong.   I had LOTS of blood work done, a colonoscopy, an endoscopy, an MRI (which compared previous CT scans) to check for blocked ducts, stones, tumors, etc.   NOTHING.    I even went to the hospital in the middle of a severe attack to have blood drawn to check for pancreatitis.   NOTHING.   So while I was waiting several weeks to see a third doctor at Northwestern Hospital in Chicago, I began to chart my food.    Much to my surprise it seemed that carbohydrates were the culprit.   So I began a regimen of no pasta, no bread, no cereal, no rice, no potatoes.   I soon discovered that I could not eat beets, carrots or spinach either.    So now I began to suspect complex carbohydrates to be the culprit.    

    When I told this to the doctor at Northwestern he looked at me like I was crazy.   He said he never heard of this, talked about a surgery where they cut some sphincter muscle, and said he did not think my condition warranted it, but it was possibility.   He sent me for Celiac/gluten/sprue testing and NOTHING showed up.    When I told him I stayed away from these complex carbs for three weeks and was not sick....he simply said “keep on doing what you are doing.”   Let me know if you get sick again.   I did NOT go back.

    I do get sick occasionally when I try to add “old” favorites back into my diet.   I have a small list of complex carbs from the internet and try to stay away from these things.   I am worried because I ate a lot of whole grains and now I have NONE.    I am worried about my nutrition.   I eat yogurt or oatmeal (I don’t understand why oatmeal does not make me sick) for breakfast.   I eat salad, simple soup, or yogurt for lunch....sometimes eggs.   For dinner I eat chicken or fish and mostly green beans.    My husband and I have not eaten red meat for a long time because he had bladder cancer two years ago (he’s OK now).   However, I cannot seem to get filled up.   I am always hungry.   Now I have added some red meat back into my diet because I need more than just chicken and fish to fill me up.   I used to make meatless meals with pastas and rice, but no more.  I discovered I could eat an Atkins Bar once a day, or perhaps take an Atkins drink for nutrition.  And of all things I can eat as a treat....I eat soft serve yogurt or fudgsicles.   These do not seem to bother me.

    I have lost 40 pounds (not a bad thing for me) since May 1st.

    I do not think I am crazy.   I retired from my job last December and have a wonderful husband who is also retired and we truly enjoy one another’s company.   I have several very fun, and fulfilling hobbies.   And I belong to several women’s groups that fill my days.

    Have you ever heard of an ailment like this?    Can you offer any solutions, ideas, cures?   I would appreciate anything you could tell me or suggestions you could make.

  • Dr. William Davis

    9/23/2011 12:34:53 AM |

    Hi, Avery--

    I'm afraid you're asking a cardiologist with an interest in wheat and its effects on overall health about a complex gastroenterological issue. So I'm afraid I'm unlikely to shed much light on your difficult struggle.

    One thought: Did anybody assess you for bacterial/yeast overgrowth? Various foods, especially wheat, can modify the bacteria of the intestinal tract, such that they are different, more harmful species, and can also ascend higher towards the stomach where they don't belong.

  • Averyclaire

    9/23/2011 8:37:59 PM |

    Thank you Dr. Davis.   I find your book fascinating.   Learning so much about wheat in general puts things in perspective for me.   You seem so knowledgeable about the wheat and other illnesses, I thought you might have heard of my problem.  I have seen two gastroenterologist specialists and an endocrinologist and had lots of tests, but not the bacteria thing.   I will inquire about this.  I appreciate your taking the time to mention this.   I have been taking probiotics, but no cure yet.   I simply stay away from complex carbs.   I did have a lot of heart testing done a couple of years ago and that is super good.  Thanks again.

  • Penny

    9/24/2011 2:46:29 PM |

    Congratulations on the success of your new book!
    How do you feel about products like Garden of Life, Perfect Food, re: wheat grass? Is this something to avoid?

    Thanks, Penny

  • Penny

    9/24/2011 9:12:08 PM |

    opps, it's Garden of Eden. I am interested in adding green products like this to my smoothies. Do you think these will cause any wheat issues? And just from your knowledge do you feel these products are a good source of nutrients for people?


    Thanks, Penny

  • Dr. William Davis

    9/25/2011 12:06:41 AM |

    Hi, Penny--

    The many green products out there, thankfully, are free of wheat contamination. Just be sure to examine the label.

    They are, in general, a wonderful source of nutrients. Modern agricultural techniques have caused nutrients to be depleted and block absorption into the plant. Such supplements may therefore make up for such food-sourced deficiencies.

  • Dr. William Davis

    9/25/2011 12:11:08 AM |

    Let us know what becomes of your situation, Avery.

  • Dacid

    10/4/2011 9:33:04 PM |

    Google the website "the fiber menace" and read the blog and buy the book.  The author nails the coffin lid shut on fiber same as the good doctor does with wheat.

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Calling all super-duper weight losers!






Have you lost at least 1/2 your weight, e.g., 300 lbs down to 150 lbs? If you have, I have a major national magazine editor looking to talk to you.

If you have gone wheat-free and/or followed the dietary advice offered here in The Heart Scan Blog or through the Track Your Plaque program and would be willing to share your story, please let me know by commenting below. While losing half your body weight is not necessarily a requirement for health, it makes an incredibly inspiring story for others.

If we use your story, I will set aside a copy of my soon-to-be-released book, Wheat Belly.

Lp(a): Be patient with fish oil

High-dose omega-3 fatty acids from fish oil has become the number one strategy for reduction of lipoprotein(a), Lp(a), in the Track Your Plaque program for gaining control over coronary plaque and heart disease risk.

The original observations made in Tanzanian Bantus in the Lugalawa Study by Marcovina et al first suggested that higher dietary exposure to fish and perhaps omega-3 fatty acids from fish were associated with 40% lower levels of Lp(a). Interestingly, higher omega-3 exposure was also associated with having the longer apo(a) "tails" on Lp(a) molecules, a characteristic associated with more benign, less aggressive plaque-causing behavior.

Of course, the 600+ fish- consuming Bantus in the study consumed fish over a lifetime, from infancy on up through adulthood. So what is the time course of response if us non-Bantus take higher doses of fish oil to reduce Lp(a)?

We have been applying this approach in the Track Your Plaque program and in my office practice for the past few years. To my surprise, the majority of people taking 6000 mg per day of omega-3 fatty acids, EPA and DHA, will drop Lp(a) after one year.  Some have required two years.  Therefore checking Lp(a) after, say, 3 or 6 months, is nearly useless. (An early response does, however, appear to predict a very vigorous 1-2 year response.)

I'm sure that there is an insightful lesson to be learned from the incredibly slow response, but I don't currently know what it is.  But this strategy has become so powerful, despite its slow nature, that it has allowed many people to back down on niacin.

Baby your pancreas

There it is, sitting quietly tucked under your diaphragm, nestled beneath layers of stomach and intestines, doing its job of monitoring blood sugar, producing insulin, and secreting the digestive enzymes that allow you to convert a fried egg, tomato, or dill pickle into the components that compose you.

But, if you've lived the life of most Americans, your pancreas has had a hard life. Starting as a child, it was forced into the equivalent of hard labor by your eating carbohydrate-rich foods like Lucky Charms, Cocoa Puffs, Hoho's, Ding Dongs, Scooter Pies, and macaroni and cheese. Into adolescent years and college, it was whipped into subservient labor with pizza, beer, pretzels, and ramen noodles. As an adult, the USDA, Surgeon General's office and other assorted purveyors of nutritional advice urged us to cut our fat, cholesterol, and eat more "healthy whole grains"; you complied, exposing your overworked pancreas to keep up its relentless work pace, spewing out insulin to accommodate the endless flow of carbohydrate-rich foods.

So here we are, middle aged or so, with pancreases that are beaten, worn, hobbling around with a walker, heaving and gasping due to having lost 50% or more of its insulin-producing beta cells. If continued to be forced to work overtime, it will fail, breathing its last breath as you and your doctor come to its rescue with metformin, Actos, Januvia, shots of Byetta, and eventually insulin, all aimed at corralling the blood sugar that your failed pancreas was meant to contain.

What if you don't want to rescue your flagging pancreas with drugs? What if you want to salvage your poor, wrinkled, exhausted pancreas, eaking out whatever is left out of the few beta cells you have left?

Well, then, baby your pancreas. If this were a car with 90,000 miles on it, but you want it to last 100,000, then change the oil frequently, keep it tuned, and otherwise baby your car, not subjecting it to extremes and neglect to accelerate its demise. Same with your pancreas: Allow it to rest, not subjecting it to the extremes of insulin production required by carbohydrate consumption. Don't expose it to foods like wheat flour, cornstarch, oats, rice starch, potatoes, and sucrose that demand overtime and hard labor out of your poor pancreas. Go after the foods that allow your pancreas to sleep through a meal like eggs, spinach, cucumbers, olive oil, and walnuts. Give your pancreas a nice back massage and steer clear of "healthy whole grains," the nutritional equivalent of a 26-mile marathon. Pay your pancreas a compliment or two and allow it to have occasional vacations with a brief fast.

Bread equals sugar

Bread, gluten-free or gluten-containing, in terms of carbohydrate content, is equivalent to sugar.

Two slices of store-bought whole grain bread, such as the gluten-free bread I discussed in my last post, equals 5- 6 teaspoons of table sugar:








 

 

 

 

 

 

 

 

Some breads can contain up to twice this quantity, i.e., 10-12 teaspoons equivalent readily-digestible carbohydrate.

Gluten-free carbohydrate mania

Here's a typical gluten-free product, a whole grain bread mix. "Whole grain," of course, suggests high-fiber, high nutrient composition, and health.



 

 

 

 

 

 

 

 

What's it made of? Here's the ingredient list:
Cornstarch, Tapioca Starch, Whole Grain Sorghum Flour, Whole Grain Teff Flour, Whole Grain Amaranth Flour, Soy Fiber, Xanthan Gum, Soy Protein, Natural Cocoa and Ascorbic Acid

In other words, carbohydrate, carbohydrate, carbohydrate, carbohydrate and some other stuff. It means that a sandwich with two slices of bread provides around 42 grams net carbohydrates, enough to send your blood sugar skyward, not to mention trigger visceral fat formation, glycation, small LDL particles and triglycerides.

Take a look at the ingredients and nutrition facts on the label of any number of gluten-free products and you will see the same thing. Many also have proud low-fat claims.

This is how far wrong the gluten-free world has drifted: Trade the lack of gluten for a host of unhealthy effects.

Gluten-free is going DOWN

The majority of gluten-free foods are junk foods.

People with celiac disease experience intestinal destruction and a multitude of other inflammatory conditions due to an immune response gone haywire. The disease  is debilitating and can be fatal unless all gliadin/gluten sources are eliminated, such as wheat, barley, and rye.

A gluten-free food industry to provide foods minus gliadin/gluten has emerged, now large enough to become an important economic force. Even some Big Food companies are getting into the act, like Kraft, that now lists foods they consider gluten-free.

So we have gluten-free breads, cupcakes, scones, pretzels, breakfast cereals, crackers, bagels, muffins, pancake mixes and on and on. All are made with ingredients like brown rice flour, cornstarch, tapioca starch, and potato starch. Occasionally, they are made with amaranth, teff, or quinoa, other less popular, but gluten-free, grains.

Problem: These gluten-free ingredients, while lacking gliadin and gluten, make you fat and diabetic. They increase visceral fat, cause blood sugar to skyrocket higher than nearly all other foods (even higher than wheat, which is already pretty bad), trigger formation of small LDL and triglycerides, and are responsible for exaggerated postprandial (after-eating) lipoprotein distortions. They cause heart disease, cataracts, arthritis, and a wide range of other conditions, all driven by the extreme levels of glycation they generate.

Eliminating all things wheat from the diet is one of the most powerful health strategies I have ever witnessed. But replacing lost wheat with manufactured gluten-free foods is little better than replacing your poppyseed muffin with a bowl of jelly beans.

Whenever we've relied on the food industry to supply a solution, they've managed to bungle it. Saturated fat was replaced with hydrogenated fat and polyunsaturates; sucrose replaced with high-fructose corn syrup. Now, they are replacing wheat gluten-containing foods with junk carbohydrates.

For this reason, I am bringing out a line of recipes and foods that will be wheat gliadin/gluten-free, do NOT contain the junk carbohydrates that gluten-free foods are made of, and are genuinely healthy. They are tasty, to boot.

The gluten-free industry needs to smarten up. Having a following that is free of cramps and diarrhea but are obese, diabetic, and hobbling on arthritic knees and hips is good for nobody.

Medicine ain't what it used to be

The practice of medicine ain't what it used to be.

For instance:

White coats are out-of-date--Not only do they serve as filthy reservoirs of microorganisms (since they hang unwashed after repeated use week after week), they only serve to distance the practitioner from the patient, an outdated notion that should join electroshock therapy to treat homosexuality and other "disorders" in the museum of outdated medical practices.

Normal cholesterol panel . . . no heart disease?

I often hear this comment: "I have a normal cholesterol panel. So I have low risk for heart disease, right?"

While there's a germ of truth in the statement, there are many exceptions. Having "normal" cholesterol values is far from a guarantee that you won't drop over at your daughter's wedding or find yourself lying on a gurney at your nearest profit-center-for-health, aka hospital, heading for the cath lab.

Statistically, large populations do indeed show fewer heart attacks at the lower end of the curve for low total and  LDL cholesterol and the higher end of HDL. But that's on a population basis. When applied to a specific individual, population observations can fall apart. Heart attack can occur at the low risk end of the curve; no heart attack can occur at the high risk end of the curve.

First of all, to me a "normal" lipid panel is not adhering to the lax notion of "normal" specified in the lab's "reference range" drawn from population observations. Most labs, for instance, specify that an HDL cholesterol of 40 mg/dl or more and triglycerides of 150 mg/dl or less are in the normal ranges. However, heart disease can readily occur with normal values of, say, an HDL of 48 mg/dl and triglycerides of 125 mg/dl, both of which allow substantial small oxidation-prone LDL particles to develop. So "normal" may not be ideal or desirable. Look at any study comparing people with heart disease vs. those without, for instance: Typical HDLs in people with heart attacks are around 46 mg/dl, while HDLs in people without heart attacks typically average 48 mg/dl--there is nearly perfect overlap in the distribution curves.

There are also causes for heart disease that are not revealed by the lipid values. Lipoprotein(a), or Lp(a), is among the most important exceptions: You can have a heart attack, stroke, three stents or bypass surgery at age 40 even with spectacular lipid values if you have this genetically-determined condition. And it's not rare, since 11% of the population express it. How about people with the apo E2 genetic variation? These people tend to have normal fasting cholesterol values (if they have only one copy of E2, not two) but have extravagant abnormalities after they eat that contribute to risk. You won't know this from a standard cholesterol panel.

Vitamin D deficiency can be suggested by low HDL and omega-3 fatty acid deficiency suggested by higher triglycerides, but deficiencies of both can exist in severe degrees even with reasonably favorable ranges for both lipid values. Despite the recent inane comments by the Institute of Medicine committee, from what I've witnessed from replacing vitamin D to achieve serum 25-hydroxy vitamin D levels of 60-70 ng/ml, vitamin D deficiency is among the most powerful and correctable causes of heart disease I've ever seen. And, while greater quantities of omega-3 fatty acids from fish oil are associated with lower triglycerides, they are even better at reducing postprandial phenomena, i.e., the after-eating flood of lipoproteins like VLDL and chylomicron remnants, that underlie formation of much atherosclerotic plaque--but not revealed by fasting lipids.

I view standard cholesterol panels as the 1963 version of heart disease prediction. We've come a long way since then and we now have far better tools for prediction of heart attack. Yet the majority of physicians and the public still follow the outdated notion that a cholesterol panel is sufficient to predict your heart's future. Nostalgic, quaint perhaps, but as outdated as transistor radios and prime time acts on the Ed Sullivan show.

 

Idiot farm

The notion of genetic modification of foods and livestock is a contentious issue. The purposeful insertion or deletion of a gene into a plant or animal's genome to yield specific traits, such as herbicide resistance, nutritional composition, or size, prompted the Codex Alimentarius Commission, an international effort to regulate the safety of foods, to issue guidelines concerning genetically-modified foods.

The committee is aware of the concept of unintended effects, i.e., effects that were not part of the original gene insertion or deletion design. In their report, last updated in 2009, they state that:

Unintended effects can result from the random insertion of DNA sequences into the plant genome, which may cause disruption or silencing of existing genes, activation of silent genes, or modifications in the expression of existing genes. Unintended effects may also result in the formation of new or changed patterns of metabolites. For example, the expression of enzymes at high levels may give rise to secondary biochemical effects or changes in the regulation of metabolic pathways and/or altered levels of metabolites.

They make the point that food crops generated using techniques without genetic modification are released into the food supply without safety testing:

New varieties of corn, soybean, potatoes and other common food plants are evaluated by breeders for agronomic and phenotypic characteristics, but generally, foods derived from such new plant varieties are not subjected to the rigorous and extensive food safety testing procedures, including studies in animals, that are typical of chemicals, such as food additives or pesticide residues, that may be present in food.

In other words, conventional plant breeding techniques, such as hybridization, backcrossing, and introgression, practices that include crossing parental plants with their progeny over and over again or crossing a plant with an unrelated plant, yield unique plants that are not subject to any regulation. This means that unintended effects that arise are often not identified or tested. Plant geneticists know that, when one plant is crossed with another, approximately 5% of the genes in the offspring are unique to that plant and not present in either parent. It means that offspring may express new characteristics, such as unique gliadin or gluten proteins in wheat, not expressed in either parent and with new immunological potential in consuming humans.

Dr. James Maryanski, the FDA's Biotechnology Coordinator, stated during Congressional testimony in 1999 that:

The new gene splicing techniques are being used to achieve many of the same goals and improvements that plant breeders have sought through conventional methods. Today's techniques are different from their predecessors in two significant ways. First, they can be used with greater precision and allow for more complete characterization and, therefore, greater predictability about the qualities of the new variety. These techniques give scientists the ability to isolate genes and to introduce new traits into foods without simultaneously introducing many other undesirable traits, as may occur with traditional breeding. [Emphasis mine.]

Efforts by the Codex Alimentarius and FDA are meant to control the introduction and specify safety testing procedures for genetically modified foods. But both organizations have publicly stated that there is another larger problem that has not been addressed that predates genetic modification. In other words, conventional methods like hybridization techniques, the crossing of different strains of a crop or crossing two dissimilar plants (e.g., wheat with a wild grass) have been practiced for decades before genetic modification became possible. And it is still going on.

In other words, the potential hazards of hybridization, often taken to extremes, have essentially been ignored. Hybridized plants are introduced into the food supply with no question of human safety. While hybridization can yield what appear to be benign foods, such as the tangelo, a hybrid of tangerines and grapefruit, it can also yield plants containing extensive unintended effects. It means that unique immunological sequences can be generated. It might be a unique gliadin sequence in wheat or a unique lectin sequence in beans. None are tested prior to selling to humans. So the world frets over the potential dangers of genetic modification while, all along, the much larger hazard of hybridization techniques have been--and still are--going on.

Imagine we applied the hybridization techniques applied by plant geneticists to humans, mating an uncle with his niece, then having the uncle mate again with the offspring, repeating it over and over until some trait was fully expressed. Such extensive inbreeding was practiced in the 19th century German village of Dilsberg, what Mark Twain described as "a thriving and diligent idiot factory."

Eat triglycerides

Dietary fats, from olive oil to cocoa butter to beef tallow, are made of triglycerides.

Triglycerides are simply three ("tri-") fatty acids attached to a glycerol backbone. Glycerol is a simple 3-carbon molecule that readily binds fatty acids. Fatty acids, of course, can be saturated, polyunsaturated, and monounsaturated.

Once ingested, the action of the pancreatic enzyme, pancreatic lipase, along with bile acids secreted by the gallbladder, remove triglycerides from glycerol. Triglycerides pass through the intestinal wall and are "repackaged" into large complex triglyceride-rich (about 90% triglycerides) molecules called chylomicrons, which then pass into the lymphatic system, then to the bloodstream. The liver takes up chylomicrons, removes triglycerides which are then repackaged into triglyceride-rich very low-density lipoproteins (VLDL).

So eating triglycerides increases blood levels of triglycerides, repackaged as chylomicrons and VLDL.

Many physicians are frightened of dietary triglycerides, i.e, fats, for fear it will increase blood levels of triglycerides. It's true: Consuming triglycerides does indeed increase blood levels of triglycerides--but only a little bit. Following a fat-rich meal of, say, a 3-egg omelet with 2 tablespoons of olive oil and 2 oz whole milk mozzarella cheese (total 55 grams triglycerides), blood triglycerides will increase modestly. A typical response would be an increase from 60 mg/dl to 80 mg/dl--an increase, but quite small.

Counterintuitively, it's the foods that convert to triglycerides in the liver that send triglycerides up, not 20 mg/dl, but 200, 400, or 1000 mg/dl or more. What foods convert to triglycerides in the liver? Carbohydrates.

After swallowing a piece of multigrain bread, for instance, carbohydrates are released by salivary and gastric amylase, yielding glucose molecules. Glucose is rapidly absorbed through the intestinal tract and into the liver. The liver is magnificently efficient at storing carbohydrate calories by converting them to the body's principal currency of energy, triglycerides, via the process of de novo lipogenesis, the alchemy of converting glucose into triglycerides for storage. The effect is not immediate; it may require many hours for the liver to do its thing, increasing blood triglycerides many hours after the carbohydrate meal.

This explains why people who follow low-fat diets typically have high triglyceride levels--despite limited ingestion of triglycerides. When I cut my calories from fat to 10% or less--a very strict low-fat diet--my triglycerides are 350 mg/dl. When I slash my carbohydrates to 40-50 grams per day but ingest unlimited triglycerides like olive oil, raw nuts, whole milk cheese, fish oil and fish, etc., my triglycerides are 50 mg/dl.

Don't be afraid of triglycerides. But be very careful with the foods that convert to triglycerides: carbohydrates.