By William Davis, MD
Shugart has mentioned this book in a couple posts, so I picked it up while I was traveling this week.
There are some pretty compelling things in there. While he’s heavy on personal anecdotes (ie. not controlled studies) about patients, he does site studies and data that are worth thinking about.
One premise of the book is that the wheat we consume today is genetically different from the wheat ‘we’ consumed 100 even 50 years ago. Genetic modifications have increase yields but the modifications were never tested before approved. USDA recommends that we eat much higher proportions of grains, which if these claims are true is creating a nasty feedback loop of increased illness.
Another premise is that whole grain wheat flour products have higher GI’s than some sugars and even white bread.
He talks a lot about celiac disease and the rise in rates of celiac and celiac-like symptoms.
If you’re already neurotic about food, tread lightly.
Anyone else read this?