Wednesday, June 22, 2011

William Davis on the Gluten/Gliadin Free Commercial Options

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 ofglycation they generate.
You can take the boy out of the country, but you can't take the country out of the boy.  

Likewise - you can try to dejunk junk food, but ... it's still junk, there's still no reason to eat it.  Unless ... you are cursed with liking food high in starch and low in nutrition.  If so, I feel for you. 

How could you tell whether this imitation bread, etc, is harmful to you?  Try the glucose meter.  My guess is it will tell you that your blood sugar skyrockets after consumption.

Eat meat, vegetables, nuts and seeds, little fruit and starch, no sugar/wheat.

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