Ditch wheat to lose weight! That’s what Dr. William Davis, MD, a board-certified preventive cardiologist and best-selling author of the book “Wheat Belly” says. In fact he advocates ditching all other grains too, especially the pulverized, flour-versions of the grains. His series of Wheat Belly cookbooks offer gluten-free non-grain recipes containing natural foods such as eggs, meat, fowl, nuts, natural oils, herbs and spices.Davis blames gluten, a type of protein found in wheat and many other whole grains as the cause for weight gain in his book. Gluten is certainly the culprit in certain autoimmune disorders like Celiac disease or in those with gluten sensitivity. Also, refined wheat flour contains no fibre, is easily digestible and hence elevates blood glucose rapidly. This is true of other high starch food items like potatoes, rice, corn, etc. However, there is no scientific evidence till date to show that gluten, or its component, Gliadin, leads to an increased appetite, addiction to carbohydrates or causes obesity in human studies. Whole grains have been shown to provide dietary fibre and slow the absorption of sugar, leading to a less rapid spike of blood glucose levels after meals.
So, while wheat is certainly off-limits for those with gluten-allergy, most nutritionists advocate a healthy balance diet with less calories and more activity to lose weight. Giving up food grains or whole food groups has no scientific evidence!
From Wikipedia, the free encyclopedia
Gluten is a mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.