My letter to the Wall Street Journal: It's NOT just about gluten

8. February 2012 William Davis (7)
The Wall Street Journal carried this report of a new proposed classification of the various forms of gluten sensitivity: New Guide to Who Really Shouldn't Eat Gluten

This represents progress. Progress in understanding of wheat-related illnesses, as well as progress in spreading the word that there is a lot more to wheat-intolerance than celiac disease. But, as I mention in the letter, it falls desperately short on several crucial issues.

Ms. Beck--

Thank you for writing the wonderful article on gluten sensitivity.

I'd like to bring several issues to your attention, as they are often neglected
in discussions of "gluten sensitivity":

1) The gliadin protein of wheat has been modified by geneticists through their
work to increase yield. This work, performed mostly in the 1970s, yielded a form
of gliadin that is several amino acids different, but increased the
appetite-stimulating properties of wheat. Modern wheat, a high-yield, semi-dwarf
strain (not the 4 1/2-foot tall "amber waves of grain" everyone thinks of) is
now, in effect, an appetite-stimulant that increases calorie intake 400 calories
per day. This form of gliadin is also the likely explanation for the surge in
behavioral struggles in children with autism and ADHD.
2) The amylopectin A of wheat is the underlying explanation for why two slices
of whole wheat bread raise blood sugar higher than 6 teaspoons of table sugar or
many candy bars. It is unique and highly digestible by the enzyme amylase.
Incredibly, the high glycemic index of whole wheat is simply ignored, despite
being listed at the top of all tables of glycemic index.
3) The lectins of wheat may underlie the increase in multiple autoimmune and
inflammatory diseases in Americans, especially rheumatoid arthritis and
inflammatory bowel diseases (ulcerative colitis, Crohn's).

In other words, if someone is not gluten-sensitive, they may still remain
sensitive to the many non-gluten aspects of modern high-yield semi-dwarf wheat,
such as appetite-stimulation and mental "fog," joint pains in the hands, leg
edema, or the many rashes and skin disorders. This represents one of the most
important examples of the widespread unintended effects of modern agricultural
genetics and agribusiness.

William Davis, MD
Author: Wheat Belly: Lose the wheat, lose the weight and find your path back to health
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Comments (7) -

  • HS4

    2/7/2012 11:08:16 PM |

    Fantastic, Dr Davis!  I read the article earlier today and was thinking of sending in my own response but yours is ever so much better and comes with greater credibility which is important.   I hope they publish your letter.

  • Dr. William Davis

    2/8/2012 3:02:38 AM |

    Thanks, HS4!

    But don''t hesitate to add your voice. The more they hear this message, the more likely others hear it, too.

  • Scott Hamilton

    2/10/2012 4:01:24 PM |

    There were some comments in past postings regarding ancient vartieties of wheat, such as Emmer and Einkorn. Although these types still pose problems from a total health perspective I was thinking perhaps an original form of barley might also provide better health benefits with less metabolic damage than the newer varieties.

    There are recipes where the addition of grains in relatively small amounts can improve texture and flavor and I have used barley for this purpose extensively in the past.


    Are ther sources of information or supply of older or alternative forms of barley?

  • Ronnie

    2/11/2012 6:53:52 PM |

    Go Doc!

  • farida

    8/7/2012 7:23:42 PM |

    I would like to know if Dr Davis would be interested in doing a 30 min tele lunch and learn workshop, we own a wellness company with 000's  of users on our health portal.  It would be a great way to promote his books/blogs.

  • Magnesium citrate versus glycinate

    8/15/2012 8:12:45 PM |

    [...] wheat from your diet. Give it a try for 2 or 3 weeks and see how you feel.    Here's why:  My letter to the Wall Street Journal: It’s NOT just about gluten | Track Your Plaque Blog  "1) The gliadin protein of wheat has been modified by geneticists through their work to [...]

  • Help/recommendations w/andropause symptoms

    12/13/2012 5:29:40 PM |

    [...] I'm suggesting.   What about WHEAT?  Wheat has been a Frankenfood for the last 40 years, bcfromfl:  My letter to the Wall Street Journal: It’s NOT just about gluten | Track Your Plaque Blog  "1) The gliadin protein of wheat has been modified by geneticists through their work to [...]

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Can vitamin D be a SOLE risk factor?

Can vitamin D be a SOLE risk factor?

18. January 2007 William Davis (6)
Here's a crazy question. It occurred to me as I was talking to Drew, a slender, active 54-year old dentist with no bad habits including no smoking.

Drew's heart scan score was 222. His lipoprotein analysis mostly revealed a lot of nothing, which is unusual. The only pattern that showed up was a modestly high LDL of 122 mg/dl with a very slight excess of small LDL. That's it. I would not be satisfied that these were sufficient cause for Drew's level of coronary plaque.

Drew's 25-OH-vitamin D3 level: 15 ng/ml--severe deficiency--despite the fact that his doctor had suggested that he take a vitamin D2 preparation. In other words, Drew had been profoundly deficient, probably for years.

Given the unimpressive cholesterol and lipoprotein values, could vitamin D serve as a trigger for coronary plaque all by itself?

I don't have an answer and know of nobody else who does. However, my opinion is that vitamin D is indeed a potent risk that can cause heart disease as a sole risk factor.

Perhaps it's another piece of circumstantial evidence suggesting that vitamin D has an enormous influence on health, including coronary plaque. Interestingly, the only other health problem Drew has had is prostate cancer, treated a few years ago with prostate removal and radiation. Good evidence suggests that vitamin D deficiency escalates risk of prostate cancer substantially.

By the way, I've seen people taking vitamin D2 preparations, called "ergocalciferol," who are every bit as deficient as those who take no vitamin D at all. Avoid D2 or ergocalciferol preparations: they're worthless.
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Comments (6) -

  • Regina W

    1/17/2007 10:20:00 PM |

    I'm probably way off here, but vitamin D derivatives are mainstays of topical therapy for chronic plaque psoriasis; I have to wonder if coronary plaque can form if vitamin D is deficient since vitamin D is involved with insulin regulation and insulin and hyperglycemia is also implicated in heart disease; often those with diabetes are found deficient in vitamin D, and they're a population most at risk for heart disease?  Makes you wonder, doesn't it?

  • Dr. Davis

    1/18/2007 1:08:00 AM |

    You're absolutely right. There is solid evidence that vitamin D deficiency increases diabetic patterns, including higher blood sugar and insulin levels. Whether this is part of the reason why vitamin D might exert benefits on coronary plaque remains uncertain. I suspect that there are many reasons, this being a major one.

  • Anonymous

    1/21/2007 1:46:00 PM |

    You may be interested in the following papers.
    The case against ergocalciferol (vitamin D2) as a vitamin supplement.
    http://www.ajcn.org/cgi/content/abstract/84/4/694
    Risk assessment for vitamin D
    http://www.ajcn.org/cgi/content/abstract/85/1/6
    http://www.ajcn.org/cgi/content/full/77/1/204
    Human serum 25-hydroxycholecalciferol response to extended oral dosing with cholecalciferol

  • Rich

    11/12/2007 9:17:00 PM |

    Dr. Prendergast has posted today an astonishing story of benefit from D3. The patient was switched to D2 in an effort to move to generic alternatives and he went rapidly downhill toward death. The mistake was discovered, the patient was switched back to D3 and he immediately recovered.
    Here's the link to the short video:
    http://enews.endocrinemetabolic.com/2007/11/generic-wars.html

  • Dr. Davis

    11/12/2007 11:44:00 PM |

    Thanks for the heads-up, Rich. It is truly an astonishing story.

  • Neelesh

    12/5/2007 5:11:00 PM |

    Dr Davis!
       Sometime back I had posted a comment on your entry about wheat. And you had suggested that my Vitamin D3 levels might be low. Your diagnosis from 3000 miles away proved right! I had a 25-OH-D3 test and the value was less than 4ng/ml. I consulted my cardiologist and he brushed away the fact and asked me to drink more milk! I'm planning to switch doctors now.
       My copy of TYP reached me and I'm through cover to cover. The level of  details in the book is amazing and I've started correcting my lifestyle, food habits and medicines(of course, after discussing with the doctor).
       Many doctors here prefer a CT angiogram to a heart scan. My doctor was unable to give a good reason for why I should not have a heart scan but a CT angiogram. ("You are too young to have a heart scan"). So the situation here in India is no better.
      Many thanks!
    -Neelesh

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