@Mouseinthehouse Yes. A bit earlier in the chapter the Doctor discusses where various types of fat deposit, and the butt, thighs and upper arms all deposit excess fat from excess intake of calories. Only visceral fat, (the spare tire around the middle), comes directly from a vicious cycle of overdoing wheat calories. Wheat has the highest glycemic index, higher than sugar.
the cultivation of wheat is also one of the key factors of the advancement of civilization. it can be one of the building blocks of a healthy body, or at least it used to be. not so much anymore sadly. i have read that book and it explains why. ancient wheat isnt bad for you like modern wheat. thats what the book explains.
@Penny I am not going to make wheat bread of any kind...but I am thinking of making herbed focaccia with almond flour, and possibly the pretzels or bread sticks with chick pea flour.
@4meAndyou good luck. here's a great pizza bomb recipe (gluten free) its fattening though but if youre dying for pizza its a tasty substitute and easy to make https://glutenfreeeasily.com/pizza-bombs-gluten-free-pao-de-quejo-chebe-style-pizza-rolls/
@Penny I am lactose intolerant, unfortunately, so pizza isn't big on my list of things I crave...but I do want some once in a blue moon. Dominoes pizza now makes a cheese free gluten free version of pizza, so I don't have to fuss.
I believe this. I quit eating wheat for about a year to figure out my stomach issues. I could never smell the bread section in the grocery store. When I stopped eating it I could. It became a craving. I never had cravings for it before.
It doesn’t take two weeks for symptoms to show up, it was the day after quitting wheat for me and it felt like I was coming down with the flu, just lasted one day but I was eating the equivalent of two slices of bread a day when I went cold turkey.
It is true Fritos, tortillas (I like white corn), etc have no gluten but they are almost assuredly GMO and in 80 percent of all food products. I’m not sure that is all that healthy either.😊@4meAndyou
@Oster1 Well...now I have to eat 8 bags of roundup...😭😭😭 I'll bet I could make my own corn tortillas. I gave away my tortilla press, but they can be patted out.
@cherokeepatti You mentioned that...but it is only in the dark green outer leaves. You also said that it is a milky looking substance that appears when you cut the leaves near the stem.
@JoePourMan The Doctor who wrote the book cites several experiments which were performed by reputable scientists...(and one not so reputable experiment at the Veterans administration).
He also went into agonizing detail over the history of the genetic changes performed on wheat, and even ordered a sample, (still being produced), of ancient wheat to see what kind of bread it made and to test it for gluten. Ancient wheat doesn't rise much, because it has almost no gluten.
Every change we have made to the original wheat plant our ancestors cultivated has increased the amount of gluten in the wheat...and GMO wheats can't be tolerated by an increasing number of humans.
I am on page 62. I've barely begun to read and I am already astonished.
@4meAndyou My uncle said that in the 50s & 60s farms yielded about 30 bushels of wheat per acre...it’s been hybridized to increase yields and now farmers are getting 42-45 bushels per acre, Roundup spray is being sprayed on the wheat a few days before harvest to increase yields. It wouldn’t surprise me if the gluten-sensitivity people are having from wheat is mostly due to the chemicals being sprayed on it.
