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YOU May be an Addict

But I don't drink too much or take drugs, you say, so how could that be? But you may have a very common addiction--to bread.

CBS News quotes cardiologist William Davis as saying that modern wheat is a "perfect, chronic poison."

Like so many other foods, modern wheat is different from what was grown in the past. According to Davis, the wheat we eat today is "an 18-inch tall plant created by genetic research in the '60s and '70s."

Davis goes on to say: "There's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year." (NOTE: Help is on the way: Anne's famous diet book has been reduced to $3 from $5 so that YOU can reduce too!)

Giving up grains and returning to a Paleolithic diet plan was one of the best things I ever did for my health.

after a while I crave bread (not with my good will since I'm all for a paleolithic diet) - I've always wondered why, now I know, thanks a million!

As I understand it, gliadin is one of two proteins naturally occurring in wheat (the other being glutenin) which, when combined by grinding up and the addition of water, form gluten. Not to say that modern, factory-farmed wheat isn't altered from original strains, or that other processes haven't made wheat a chronic poison to many people, but I'm not sure these facts are quite correct.

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