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For your health, try it. I shared your comments with a friend in trouble; I hope she can read your joy of healthy eating and wheat free lifestyle! Experience is based on the senses. Taste, touch, smell, sight, hear…What I see, smell, taste, touch and hear as well as my perceptive intuition is all I have. You know, that thing called the 6th sense.

In fact my intuition tells me that this author should be banned from cyberspace and any other form of communication around this issue until or unless she has experienced the gluten free life. Watch what you put out there. It is known to come back tenfold. The more I think about this article the more I think it has to be some kind of high brow satire piece about the current state of affairs in mainstream medicine and nutrition. I have a better idea. You keep your opinions to yourself. Cereal grains have no legitimate place in the human diet.

What a silly theory. How about treating—perhaps curing—progressive neurological diseases like MS? See Dr. Terry Wahls. I am appalled at this article, as I am many other published opinions by medical doctors and registered dieticians who somehow imply that giving up gluten and grain products is dangerous. It does not have to cost more. Because of blood glucose excursions caused by the carbohydrates in grain products, people find they have to eat as often as every two hours to avoid gnawing hunger and hypoglycemia.

Off grains, blood glucose is stabilized, three meals of lower carbohydrate content are fully satisfying, and between meal hunger disappears.

Germs Are Us

All it takes is a little self-experimentation. Eliminate grain products for one month. Do you hear me Ms. This is life changing for me and you are being dismissive. She seems completely oblivious to or ignorant of the effects of insulin on human metabolism. My experience, exactly, as well. On high-fat, no-grains, low-carbohydrate, I often go 12 hours without eating and never even think about food. I have biked for 75 miles on no breakfast and had incredible energy and no hunger.

I am saddened at the position the writer of this article has taken; it is simply, indefensible. Humans survive, not thrive, eating grains, as proven by the fossil record and by the rampant vitamin deficiencies and health issues experienced by agricultural people the world over. I have been grain-free for over 2 years and specifically wheat free, no cheats, for the last year: I have an overall weight loss now of 70 lbs; my depression has lifted; my skin cleared up; no more gas or bloating; and every day I wake up energetic and happy, ready to face the day.

I no longer binge eat, or eat compulsively, mindlessly. I eat only meats, veggies, nuts, seeds and healthy fats and have experienced first hand the benefit of eating as fits our genome as the organisms we are. Dr Davis is a practicing medical doctor and scientist, who observed improvements in his patients when they quit wheat; curious, he investigated. Please do not let any outside lobbies influence how you conduct your science.

To a layperson like me, this advice is logical, sensible, and based on my personal experience, WORKS. There ARE open-minded doctors, nurses, practitioners and knowledgeable dietitians around who know why wheat is poison and are taking their clients off it. I started a wheat free diet having suffered from gastrointestinal problems most of my life. After a couple of weeks I noticed a difference. Now several months into it I know wheat has been my problem. Because the few times I slip and eat a piece of bread my gastro problems come back and with full force as a reminder of why I should not eat wheat.

My exercise regiment has not changed at all. Going wheat free is not expensive. A poorly written article with a devastating conclusion with an agenda. I would like you to explain dear madam how I shed three meds BP,Cholesterol, pre Diabetes in 6 months all from one simple change in my lifestyle……. And, along the way lost 25 pounds. As a lifetime athlete my Docs just kept shrugging their shoulders about my worsening condition……2 of them are Harvard grads.

Wheat free is a liberation. It only makes you fat and sick. All the things you need are in other food. I tell it to everybody. Because everybody should know it. I suffered from severe bowel problems since childhood and saw many doctors but nothing they did helped. They told me their was nothing they could do and i had to live with it. In I got a computer and searched the internet with my symptoms. I found a discussion group where a man related the extreme symptoms he had when eating ice cream with a bit of cookie in it.

He attributed these symptoms to the wheat. I decided to try going wheat free as I had done everything suggested to me to alleviate my symptons except for ingesting wormwood. I just buy my own food and do my own cooking and consider it a delight and not a burden. Why would I consider it a burden? Gluten free is no fad. Thank you Doctor Davis, you are saving children from the years of misery I had to go through. I wish I had you for a doctor instead of the knuckleheads I had to go to. Poorly researched article — Last expected from Harvard. If Harvard wants their reputation maintained, they should review such flippant drivel from some uninformed serf.

The hundreds of comments above and thousands of experiences of real people will not substitute the poor advice offered. This article is a shame… Harvard! I have celiacs and have never been offend by people eating gluten free because they want too. I realize that it is their body and the food they choose to put into it is more then likely the diet that makes them feel good.

I would never count others money or tell them to stop eating a certain way just because they do not have a diagnose as celiacs. If it helps god bless and happy health, the real food will make sure of that. This article is so off base, and the warning for pregnant women is so sad. I am from New Zealand and have no axe to grind with you or anyone associated with Havard Medical School. I had a reason to stop eating wheat….

Over the years I came to realise I feel better when wheat free and I have fewer muscle and joint aches. In fact they disappear completely after a week free of wheat. I usually get severe stomach pain within hours of eating my first slice of bread after a period of abstinence. I was sliding heavily into the morbidly obese group.

Cutting out wheat dramatically reduced starches and I automatically began to feel better. The results speak for themselves. Without counting calories or practising any other dietary restriction I lost 60 pounds in 12 months and am maintaining it with ease. Three months into my wheat free lifestyle I read Dr. For the first time in my life, and I am now 74 years old, I understood why had felt so unwell mentally and physically for much of my adult life. Without wheat in my diet I no longer feel as though food rules my life.

I do not have food cravings, and I eat well. You say being gluten free is expensive and restrictive. I have found it to be the exact opposite. There is a huge variety of food I enjoy and can eat until I feel satisfied and I stay satisfied for hours on end. After seeing the change in me my husband is now wheat free. We look at our children, all adults, and wonder how different their lives might have been had known some of the consequences of eating a grain based diet when they were small.

This is not a stand alone book. There are many other advocates of living a wheat fee lifestyle and they have good scientific research backing them up. What would it take for Havard Medical School to take a lead and work on producing some research that is believable? This is not a fad, Holly. Agribusiness better start thinking about what to do with all the wheat—maybe use it for fuel or building material?

And stop giving corn to livestock. Eliminating wheat and dairy has turned my life around. Only one spot is left and very tiny. The Dr. FBS was 87 now Wheat has many interesting properties that would be excellent in industrial applications. No reason at all that we have to eat this grass. The medical industry needs to get with the times, because the ignorance and desire to stay in the past is making them obsolete. My mom reversed borderline high blood pressure and pre-diabetes by giving up gluten. I found that it makes me cramp and bloat so I avoid it too. Within three weeks felt amazing.

Never looked back. But the reason such products are fortified is because processed wheat products are deficient without them! Meats and vegetables are a far better source. Holly Strawbridge and Dr. Leffler need to be educated regarding the benefits of a gluten-free lifestyle. After perusing the numerous posts regarding this article, I can see that many people have benefited enormously from being gluten-free, including myself. As Dr. Davidson has explained so well, there are numerous autoimmune conditions that arise with consumption of mutant wheat and gluten-containing grains.

It has been chemically treated and so becomes immune reactive. One does not need to buy expensive gluten-free foods, when regular food will suffice. Is Dr. Leffler suggesting that meat, fish, vegetables, nuts, fruit are somehow not as healthy a choice as wheat and grains?

Harvard Publications…please educate yourselves before making statements that are misleading and untrue. Going gluten free is not a fad, it is a movement! Gluten free is not more expensive and is not less nutritious, collar greens, broccoli, spinach, sweet potatoes, beet, carrots…what are you doctors from Harvard are talking about? I had to go gluten free for medical reasons, then my whole family followed me after seeing the side effects of GF: no headaches, no allergies, no joint pains, no depression, no fat around our bellies, no acid reflux, no asthma,no fatigue, no cravings, beautiful youthful skin….

I think you need to do some more research…. My family eats the same types of foods my mother fed our family and her mother fed hers. A typical dinner would be roast beef, roasted potatoes and green beans or carrots. Not expensive or restrictive but wholesome and delicious. I think that is where some folks steer themselves wrong. I like Dr. To say Dr. Cooked, boiled, drained, without salt will give you 5 grams of dietary fiber 21 percent RDA.

Many other leafy greens offer similar fiber amounts. I would say it is the exact opposite. Eliminate wheat and you have to go out of your way to NOT get fiber. A whopping 38 percent more than 2 slices of whole wheat bread. They need vitamin B9, more commonly known as folate or folic acid, to prevent birth defects. Which do you think is more feasible and healthy? Overall the entire article is humorous. If this is the best rebuttal the wheat shills can provide they should just give up now while they are behind. Source: nutritiondata. You fail to mention that wheat has a nutrient blocker called phytic acid, which blocks minerals such as magnesium, iron, calcium and zinc.

People are dying out here and you are helping it happen. Do you know how many other sources of folate there are in the plant kingdom? And vegetables are chock FULL of the fiber that you seem to insinuate is only available in whole grains. The wheat-laden junk sold to us as food is the real danger. This is a very disappointing article. It needs much fact checking.

Your wheat addiction is showing. Yeah, shhhhhh. Elaine, Holly was saying people who are gluten-sensitive not intolerant should not brag about how wonderful they feel on a gluten-free diet to people who have celiac disease. The perspective of the person with celiac disease is much different than that of a person who is merely gluten-sensitive. They are not trying to cure acne or eliminate bloating.

They are trying to stay alive. Please do actual research before dismissing the health consequences of this GM castrophy to those of us who do not have Celiac dz. The myriad of proteins that did not exist in grains until lab experiments were involved have consequences. This is so misguided, and I am not surprised. Essentially what I just heard from the read was eat whole wheat because it will deliver to you essential vitamins, which the industry adds to your favorite wheat products i.

Three Hidden Ways Wheat Makes You Fat

How about going right to the source instead? Essentially it makes real food more convenient to eat, especially with your hands. So, Ms. Strawbridge: Read your article and sooo offended by not only the misinformation, but your level of incompetence. I only have one question for you and your Harvard colleagues: How much of a grant will you be getting from the big wheat producers of this country Kraft, BASF, etc to write such an unbelievabley misleading article? And, telling people to keep their dietary choices to themselves: you guys should be really afraid as people are talking, blogging, writing books—your article is going over like a lead balloon.

Also, your point that going gluten free is a burden??? Strawbidge: you and your article are prime examples why people are so sick and obese in this country. It really adds up to one word: incompetence! And, I am personally offended by telling readers to keep what they eat to themselves and that it is a bother to go gluten free.

Let me tell YOU what a bother really is: It is living with a disease for over 10 years and NOT one doctor during that time correctly diagnosed me. If someone has a serious bowel function problem, and nothing is helping, then what harm could there be in suggesting that they make an experiment of eliminating wheat and see if it helps? So not only did you not research this well, you did not even bother to proofread. See stats form the National Institutes of Health and the Univ.

This HAS to be the most incompetent person with a degree from Harvard! The of people in this country with the disease is NOT ,—apparently a degree from Harvard is useless. I have celiac disease and have done my own research in this area. I have NO respect for the medical profession as I have suffered with this disease for over 14 years—being told all sorts of different things. Been wheat free for 28 days, have lost over 20 pounds, and feel amazing. What do you have to say about that, ignorant Ms. Lorie, I am so glad you finally found help. Its so much better now. Many of us commenting owe our well being to the book Wheat Belly by Dr.

William Davis. I find Paleo cook books help too. All the best for your recovery. Christine: I am sooo happy for you too! So, we suffer for years. Stay wheat free and you will continue to have a blessed life! Too many people who have gone gluten free are saying the same things with regards to how they feel! And this after being told I would need to take this for the rest of my life, as I watched both the price and my dosage escalate for the past 9 years. How and why could a person doubt something so measurable and so clear?

Much better, much cheaper that way. Not one but two adults in my household have gone Wheat free since November We have each lost weight, shaped up, have more energy, rest really well, and have gotten rid of aches and pains, inflammation, and a long list of issues from digestive trouble to cholesterol. Is it a bother? Not in the least! We are eating a greater variety of healthy single ingredient foods than ever before! We cook from Dr.

Getting off the poisons of Agribusiness is not a problem, it is the solution! All you have to do is choose to eat something wonderful each time you are hungry! And by all means share this information! Share it with everyone you talk with, whenever you meet someone new who is struggling with the harm that is caused by wheat! What a loving thing to do! Modern wheat is addictive, just like sugar. That being said, if the author did some serious research she would find plenty of evidence that going wheat and grain-free improves health in most people.

Organic whole wheat may actually be good for you. Unfortunately, the genetically engineered wheat the American public is exposed to has been changed into a intestinal nightmare that leads to lack of absorption of nutrients, intestinal villi inflammation, increased cravings, obesity, diabetes and total body inflammation, possibly leading to many of the autoimmune disorders we are seeing on the rise.

Please do your research for , not A lot of changes have occurred since then. I advise my patients on diet so that we can get all their nutrients. Please revisit nutrition education. Based on years of careful research, I am convinced that having given up sugars, starches, and grains 14 years ago saved my life. I have tweaked my diet over the yeas, and have found that I do best on a very-low carb, high-fat, ketogenic diet. Many of my family members have had the same success with elimination of grains and sugar and we have collectively resolved issues with weight, ADHD, depression, eating disorders, anxiety, and staved off the Type II Diabetes that destroyed my father and grandfather.

We are not celiacs, but are, like the vast majority of people, very insulin-resistant and unable to process the heavy carbohydrate glut of the modern diet. I recommend the excellent work of Drs. Phinney and Volek, who have credentials I am sure you would admire.

We deserve to hear the truth of how eliminating wheat, sugar, and all processed, packaged food will reverse most of the health problems plaguing our society and bankrupting our country. To close,I will celebrate my 60th birthday tomorrow, feeling better than I did at age 30 when I followed the USDA recommended high-grain diet. This summer, I will put in over miles on my bicycle as I did last summer with energy to spare. Clearly, you have chosen to follow the very ignorant conventional dogma and thinking regarding grain especially wheat and disregard all of the scientific evidence that abounds.

This is sadly the reason why our country is in an obesity and health crisis. Not only did my cholesterol drop 30 points but the rest of my labs have also improved. So even though my personal testimonial is very persuasive in and of itself, the proof is in the lab work! Ill stay thin and healthy and you can keep your GMO grain. What a bunch of nonsense. It is misinformation like this that is the root-cause of many of our health problems.

There is no such thing as a wheat deficiency. But, by avoiding wheat, I can come off my asthma medications and breathe through my nose. I sleep through the night. I have much less arthritis pain in my hips and back. My digestion is normal. My elderly dad gave up wheat for a few weeks before his last doctor appointment and his cholesterol came down enough that he could go off statins. So, no, not going to shut up about it. My celiac friend, by the way, is happy that I am activist about finding restaurants where we can eat, and that increased demand for wheat free options is improving options for celiacs.

Celiac disease tests have documented false negative and it is impossible to really know how accurate these tests are. There is no valid scientific research that can truly determine how wide spread gluten intolerance, celiac, and many other diseases caused by other wheat proteins Gliadin.

We can either wait 20 years for further research to be done that identifies how widespread wheat-caused diseases are while people are becoming extremely sick and dying from wheat, or we can tell people to go wheat free today and save lives. Why does wheat have to be fortified with synthetic vitamins anyways? Is it because wheat is so deficient in vitamins that it cannot naturally come close to the levels of Vitamin B9 to Spinach, or other greens? It is rather unfortunate that you need to refer to the typical banter regarding the value of wheat.

Strawbridge if you cannot connect the dots you deserve the heart disease, cancer, kidney disease, and diabesity that affects nearly every common person. The irony is that you are at Harvard. Please come into the 21st century! I am extremely disappointed that Harvard has backed such a poor article by someone who obviously has no idea what she is talking about! I went gluten free just over a year ago and had over 30 symptoms completely disappear that were in my life for up to 25 years.

Some of these symptoms included acid reflux, intense itchy inner ears, eczema which was later confirmed as dermatitis herpetiformis , chronic fatigue, knee pain, brain focus, etc. It is sad the limited amount of nutritional training doctors receive, but what is worse is an article full of ignorance. Shame on Harvard! Strawbridge, you have clearly missed the mark.

As a health coach, I have seen first-hand the improvements of my clients health by taking gluten out of many of their diets. Not everyone needs to go GF but for those that suffer from stomach issues, distended bellies, joint pain, etc — it has been key to getting them on the right track. I do believe that eating the gluten free, packaged foods is not a wise choice. They can be packed with sugar and higher in calories. My motto is to just keep the flour off the plate — with or without gluten. A well balanced meal of lean protein, whole grains gluten free for some and a plethora of fruits and vegetables is key to better health.

I hope Harvard does not stand behind your opinions… my biggest concern is your closing paragraph. A chicken breast, salad and a veggie can cost less than buying packaged foods! I gave up eating all forms of wheat last April and the symptoms that had been plaguing me for years IBS, heartburn, bad digestion, foggy head and quite a few more all disappeared within DAYS!

My blood pressure has also dropped to normal and I have been able to halve my medication for same. I lost 5 kgs and my bloated belly went right down. Was this commissioned, Holly? Because it certainly seems that way. Get your facts right, please. There is something wrong with our wheat. That is why so many people have quit eating it. Just too many good effects to ignore. The Gluten is not the problem, IMO. I am another one whose IBS went into full remission upon going gluten-free, and it only took a few days. When will nutritional science realize that gluten grains are not only unhealthy, they are definitely not a necessary part of the human diet?

Only testimonials!? I got off all grain except rice and my IBS went into remission, no hives and itchy skin during allergy season, my asthma is almost nonexistant. My fibromyalgia is so much better, I can do workouts on my treadmill I have never been able to handle before.

9 Foods to NEVER EAT!! Worst Foods & Alternatives, Weight Loss Tips, Nutrition, Easy Diet

Holly Strawbridge, Please do your research. No human should consume grain. My health problems, costing me thousands of dollars, were all resolved within weeks upon simply stopping grain. I think you should pay attention. Your career and health, is in grave jeopardy. This is a whole lot of bull crap!

I went wheat free 8 months ago. I am going on 64, but feel more like And just to test this out I was invited out for a spaghetti feed just last night. I enjoyed the meal, but this morning I feel bloated, hungover, and I have a gut ache. Modern wheat is toxic to our bodies. How about removing the toxins from your food and being able to feel good about what you do?

Instead of contributing to the increase of disease and death in our society. This is one of the most unintelligent articles that I have ever read. Money is greater than the truth. I guess keeping people sick is a great moneymaker for these giants. Lets just give pills to people….. This just makes me so angry. Seek the truth and promote it. Courageous leadership is lacking everywhere. Very well said.

I feel the same way. I think of bread and grains as my garage floor now:full of antifreeze drips, oil stains and just plain crap. When I see bread or grains, my dirty garage floor is what I see. Think I want to bite into that? I am nearly 65 and since going wheat free, I feel like Both Vitamin B and fiber are found in ample quantities in a myriad of fruits and vegetables, which should constitute a large portion of any sane Real Food gluten-free diet. I find this entire article displays a disappointing amount of ignorance, and it reads like propaganda to me.

Amen Audrey. Modern grains have to be nutritionally fortified because on their own, they are useless nutritionally. Where did people get these vitamins before such fortification? Other foods! This is not always the case. Davis and his book, Wheat Belly. We have gone gluten free and no longer suffer from intestinal troubles, itchy skin and rashes, arthritis, bloating, water retention, mind fog, among other things. To say there are no studies out there is just either stupid or naive.

Do your research. Or better yet, why not conduct some REAL research and see what you find. More homework is needed on your part. Here is the other thing: the more people who GO gluten free, the easier and better the options will be. It should be as simple as ordering a potato or vegetables instead if spaghetti but food manufacturers and restaurants have figured out that wheat is addictive and purposely added wheat to everything.

So it has become hard, when it shouldnt be. So Celiacs really should be happy when others choose to also avoid gluten. Well said Sarah. That is exactly the logic that this article is missing. Of course the more of us that go gluten free the better it is for celiacs. No Dr. The diet is not a burden compared to the neurological problems, gastrointestinal problems, skin problems, heart problems, headaches and joint pains that plagued me.

These health problems either totally resolved or greatly improved by eliminating gluten. Perhaps all my health problems would have totally disappeared if it had not taken me 60 years to figure out that gluten is a poison. Well said Anne. I too had many problems which have improved after going GF.

Sure, there are foods I can no longer eat… But So What… I no longer have the constant hunger, or the cravings for them. My late wife listened, took the prescribed meds. Had a horrific reaction that nearly killed her. She later died from pneumonia after agreeing to a Lifetime Pneumonia Vaccine Shot. It was a short lifetime. Heres to your good health. I found out I was gluten sensitive after having bariatric surgery. Then it was pureed foods, but no grains, as they expand in the stomach and could rupture the incision.

It was about 4 months before I was able to add grains to my diet. Once I was given the OK to eat grains, I ate a small piece of bread and within 30 minutes, I felt horrible. Within a few hours, my psoriasis flared, my joints ached, and I started breaking out. It was at that time that I decided no more wheat for me. Read Wheat Belly. I never have bloat, gas, or bad bms. I always had issues with this my whole life. This is the most ignorant and uneducated piece of writing I have ever read on a medical or nutritional topic. Where in the world do you get your information? Gluten is not just one protein.

Fiber is NOT a nutrient. You think vegetables, fruit, nuts and seeds do not provide this? Or humanely, grassfed and raised cows? No one who is educated and well versed in nutrition would EVER say that. You can simply get those nutrients from organic produce, nuts and seeds. You may want to re-think your information sources and correct them. Absolutely agree — read the article and thought to myself…………. Put some on a piece of paper and take a magnet to it; shocking!!! Wheat free and feel better than I have ever felt in my entire life — no more bloating, no more gas and no more stomach cramps.

I think Harvard Dr. After years of struggling with gastric issues and low energy — that was explained away by my doctors as the stress of being a stay-at-home mom with 3 boys which I still am today and being put on priloc, I dropped Gluten and bingo! All has changed. My energy was so much better I strained tendons in my feet with all the extra energy I had! And I have no more bowel issue and take no medicine.

Luckily my current doctor said there was NO reason to test me for gluten issues — if I felt better I should continue to eat lots of vegetable, fish, leans meats and fruit. Sorry, did I miss something in your article that said there was a NEED for proccessed breads and grains?

I pray that our medical professions are telling our pregnant mothers to eat a well balanced diet and not to think of getting B vitiams from bread and cereal. What a joke — then that mother feed sugary vitiams cereal to their children and seems to feel good about it. I know I am not gluten sensitive but feel much better and never post-meal bloated when i eat wheat free. It may be the culprit of many ailments as well as our obese society. Wheat is evil. Pass it on! I will not keep my dietary comments to myself….

Medical costs resulting from a wheat intolerance or wheat causing havoc in the body is much more costly down the road and DEADLY. When you see how wheat effects the body, whether it is a rash like I had or someone with inflammatory issues, or someone who wants to lose weight, type 2 diabetes etc you have to share. AND I share with all who will listen and my suggestion to you is to get rid of the wheat in your own diet.

I was diagnosed with Hypothyroidism and fibromyalgia and suffered everyday until I stopped eating wheat, now I have none of the symptoms I used to. I even lost weight! I feel much better than I used to. Funny I even just got home from a 2 week vacation where we rented a house in Orlando and shopped at whole foods buying no wheat or gluten like usual for the entire weeks meals instead of all the amusement park garbage.

We packed all our foods to take and I lost 4 Ibs on vacation instead of gaining like most do! I was ecstatic.. I know now that in order to survive, I need to stay away from wheat! Live like the cavemen did, by the paleo diet, meats, vegetables, fruits and nuts and you will be fine! Do you know what foods are gluten-free? Meat, fruits and vegetables, nuts, eggs. Who would argue with ditching junk-food and eating more fruits and vegetables?

Marketing gluten-free junk food makes companies money. Not using wheat in every single recipe costs them money. I would encourage folks to do more research about the harmful effects of modern wheat and the healthful effects of avoiding processed foods. This article is laughable. I have a bunch of friends that asked me what I did and they have jumped on the wheat free wagon. Keeping your diet choices to yourself is the most selfish thing you can do. They will know to have something gluten free to offer you and be able to offer their support.

Should we keep secret how much better we feel without wheat consumption because they might get the idea that it could make them feel better too? I have been wheat free for a year and half and have never felt better. The mystery rash on my arms went away, the joint pain is better, the puffiness in my neck and face have disappeared, no more stomach cramps. I get plenty of B vitamins and fiber from all of the fruits and vegetables that I eat, thank-you-very-much!

Good point. A Harvard doctor?? You can obtain more fibre from vegetables and nuts and seeds then any fortified breads!!! All the nutrition you speak of we can obtain from eating real, whole foods. And even if you do not have celiacs we are compromising our colons by eating wheat and grains. Not to mention a whole slew of other complications and diseases!! Thank goodness for Dr.

Thankfully, Dr. It disturbs me to read this blog, especially since it is from a supposedly reputable source Harvard. Talk about misinformation or literally lack of information. Going gluten free is not a fad, it is too difficult and expensive to be a fad. Those of us whose health benefits from not eating modern wheat and the super processed version of cereals, breads, pastas, etc…, look at being gluten free as a literal life saver.

Please, please, please stop with ignorance. Harvard, seriously? What is causing this regularity you might ask? This article misses many of the essential points that are driving the tidal wave of wheat-rejection. Let me make a few of the most important points:. You were quick with a reply! Thanks for keeping these folks honest. Well said, Steve.

Thanks for your good work, Dr. Thank you for making me healthier!! My husband and I went wheat-free nine weeks ago. The article completely overlooks the fact that, while celiacs must avoid wheat gluten, EVERYONE is made less healthy from eating wheat or any other grains. For Nutritionally, we can get all we need from meats, veggies, fruits, nut, etc,… the stuff we were designed to eat. This describes the issue related to other Gliadin proteins. Avenin etc… are all Prolamines which have similar effects to Gliadin which is the main subfraction of Gluten which causes issues.

Jonathan — Thank you for that link. The author of this article desperately needs to listen to it. Every person should know how and when to administer CPR. Or early on in the flu season, she questioned why I was testing kids for the flu. I guess being a CMA for 7 years makes her an authority. I bet all her friends and relatives call her for medical advice! Not you. And in fact… I was sick my entire life.

I had mono twice. By the time I was 13 I was resistant to EVERY antibiotic in existence bc all of you highly educated, certified, registered, board member doctors shoved antibiotic pills and antidepressants down my throat the second you could check off 3 symptoms that legally allowed you to do so. Had some of the worst intestinal damage he had ever seen. There is a major connection between MTHFR genes that make it difficult to absorb folate from diet and gluten sensitivity. And folic acid is worse than natural dietary sources of folate.

My blog keeps me honest as I report my progress on a weekly basis. My son was diagnosed with celiac 6 months ago. Hi diagnosis not only saved his life but taught a lesson to my entire family. My husband saw 3 GI specialists over the years who missed it. When done right, gluten-free is better. As a celiac of 17 years my Mom — 25yrs and someone who has been involved in the GF industry for almost 20 years, I finally got tired of these kinds of articles and wrote an open letter to MSM last spring. Get tested first! A healthy diet is about smart food chocies and not whether a food contains gluten or not.

A gluten free donut for breakfast is no better and no worse that a gluten filled donut. This article fails after the author states that eating foods which have been fortified is part of a good diet. Second, the fiber argument for eating whole wheat is really tired. Raspberries, Broccoli, Kale, Spinach and the lacks knock the pants off of whole wheat bread in the fiber department. Besides the fact that when I avoid gluten my digestion improves… I also have more energy, no bloating, no gas, more mental focus and I lost over 30 pounds.

Posts like this mis-educate and should not be posted in the first place. Honestly, kind of a expected better advice from a Harvard blog. This is a silly argument against going gluten-free. There are no essential nutrients offered soley by eating grains. Every nutrient required by the human body can be obtained by eating meat, vegetables, and fruits. None of these mentioned items are necessary for a healthy diet.

Look at France, look at the Mediterranean, look at Japan, look at every country that has lower rates of heart disease and obesity. In addition, all grain and cereal products in the U. Tell me more about how you should get your vitamin B9 from an artificially fortified source instead from natural sources.

What’s So Bad About Gluten? | The New Yorker

I imagine he is anything but lazy. Much of what the doctor is saying is just the party line. What a disappointing article. When I was growing up, I never encountered anyone with a peanut allergy. Our food has changed and is changing and thus our bodies are reacting differently. Then we get Dr. Funny, considering the first argument that going gluten free is based on testimonials.

Leffler bemoans gluten free products as being expensive. Sure, when you are just trying to replace traditional gluten foods with non gluten foods but there is lots of foods which are naturally without gluten. Heard of fruits and vegetables? I saw an interesting chart—picture a footfall field with yards—consider that length the length of human existence where we ate meat, greens, eggs, veg but NO grains as that would have been not practical—who chews on a grain of wheat and enjoys it? Now, this field represents about 2. Now go to the tiny line marking 10, years that man has been eating grains when farming began and now has led to industrialized farming and industrial food.

That is NOT long enough in time for the human body or any animal to evolve to eat the crap we are eating and being told to eat now. So, according to HOlly Know Nothing, what humans ate for 2. This is absurd thinking and, I might add, dangerous thinking and in practice, disastrous for human health. We see it all around us. By the way, when humans began farming and eating grains, health went way down, we got shorter, brains smaller, bad bone structure, diseases of civilization became more prevalent.

Ancient Egyptians ate mostly grains and studies show them riddled with disease. Ancient means only about 10, years ago, folks. I have stepped off the merry go round of death that the likes of Holly Know Nothing and the shills for the corporations and yes, the governments, have pushed us on. Naomi pretty much nailed it. Also the starch in bread even whole grain gives it a very high glycemic index, even higher than table sugar.

I am convinced that the current obesity and diabetes epidemic is largely due to modern day wheat. Too many folks are self diagnosing; as such, it is KEY that the diagnosis come from a clinician perspective. Note the podcaster is a doctor. My own Doctor knew nothing about Celiac or gluten intolerance when I approached her with my suspicions about it in my own health 5 years ago, but since then she has become something of an expert, and now advises patients to try going gluten free, especially if she sees they have non-Celiac digestive issues.

Unexplained Weight Loss in Cats and Dogs

She is one of the very few enlightened ones out there. I had a regular appointment with my Dr. This fall I get a DEXA scan and see if this and my interval exercise program has helped my osteopenia. She even asked me where I got my local grass fed meats and eggs. She told me she has to start slow with her patients, but that is how I made these wonderful changes in my health, mind and life—small steps, although wheat came out as soon as I read Wheat Belly and then my arthritis pains went away. Well the only thing I disagree with is the last paragraph, where it suggests that this latest fad is bad for people who are actually gluten intolerant.

There are millions of gfree recipes now, prices are probably going to come down if more normal folk eat gfree etc. Farmers in North America are trying to grow quinoa, restaurants are serving lentils with meat. If you dont get b vits from wneat you can get them from other sources without much of a problem. Naomi, you have pretty much said eveything i would have said. Thanks for the tips, It is very useful. I am intending to reveal several chapters within my blog site. Keep it up!!! I have an allergy to wheat and a gluten sensitivity. It took years to figure out that gluten was the issue.

And even though I dont have celiac, I still experience the same symptoms. I dont believe they have any way to know that gluten does not damage the intestine of the sensitive. The comment about watching fiber caught my attention but beans have fiber, right? Also, people, like me, who have tested positive through bloodwork, have IgE senstivity to all the grains, including corn, which is found in everything from foods to cosmetics.

Nor can there be many labs with a Matador deck baking oven, which can accommodate more than a dozen loaves at a time, and which circulates heat uniformly, at hot enough temperatures, to insure a voluminous loaf and the strongest possible crust. For all the high-tech gadgets on display in the Bread Lab, the operation is decidedly old-fashioned, relying on stone mills of a type that have not been used for more than a century and on a philosophy that all it takes to make genuine and delicious whole-wheat bread is time, talent, flour, a little salt, and lots of water.

There are essentially two ways to turn flour into bread. The first is the way it was done for most of human history: let the flour absorb as much water as possible and give it time to ferment, a process that allows yeast and bacteria to activate the dough. Kneading then binds the two proteins that come together to form gluten.

Most of the bread consumed in the United States is made the other way: in place of hydration, fermentation, and kneading, manufacturers save time by relying on artificial additives and huge industrial mixers to ram together the essential proteins that form gluten. Until the late nineteenth century, when steel rollers and industrial mills came into use, wheat was ground on stones, a slow and imprecise process.

Steel was fast, efficient, and easy to maintain, and it permitted millers to discard the germ and the bran in the wheat kernel and then rapidly process the starchy endosperm. This made white flour. Almost nobody seemed to notice, or care, that by tossing out the rest of the kernel industrial bakers were stripping bread of its vitamins, its fibre, and most of its healthy fats. White bread was seen as an affordable luxury.

He is said to have been delighted. The Bread Lab team, which includes the patient, inventive baker Jonathan Bethony, uses whole grains, water, salt, and yeast. Nothing else. It contains only the natural gluten formed by kneading the flour. Most bakers, even those who would never go near an industrial mixing machine, include an additive called vital wheat gluten to strengthen the dough and to help the loaf rise.

In general, the higher the protein content of wheat, the more gluten it contains. Vital wheat gluten is a powdered, concentrated form of the gluten that is found naturally in all bread. It is made by washing wheat flour with water until the starches dissolve. Bakers add extra gluten to their dough to provide the strength and elasticity necessary for it to endure the often brutal process of commercial mixing.

Chemically, vital wheat gluten is identical to regular gluten, and no more likely to cause harm. But the fact that it is added to the protein already in the flour worries Jones. No flavor. People act as if it were magic. But there is no magic to food. Jones is a careful scientist, and he said more than once that he had no evidence that a growing reliance on any single additive could explain why celiac disease has become more common, or why so many people say that they have trouble digesting gluten.

But he and his colleagues are certain that vital wheat gluten makes bread taste like mush. Could millions of people simply be eating too much vital wheat gluten? There are no real data to answer that question, but Jones is not alone in seeking to gain a better understanding of the potential physiological impact. Joseph Murray, at the Mayo Clinic, has begun studying its effect on the immune system. Paradoxically, the increased consumption of vital wheat gluten can be attributed, at least in part, to a demand for healthier baked goods. It is not possible to manufacture, package, and ship large amounts of industrially made whole-grain bread without adding something to help strengthen the dough.

After my trip to Seattle, the first bread I saw that advertised itself as having been milled from hundred-per-cent whole grains contained many ingredients. The first four, listed in descending order of weight or volume, were whole-wheat flour, water, wheat gluten, and wheat fibre.

In other words: gluten, water, more gluten, and fibrous gluten. Pictures of the factory show pallets stacked with fifty-pound bags of vital wheat gluten. I was having trouble visualizing vital wheat gluten as a discrete substance. When I said that, Jones nodded at Econopouly, and she left the room. Two minutes later, she returned and handed me a shard of vital wheat gluten. It looked like a prehistoric weapon, or the hardened bone marrow of a small mammal. It just stayed there. Nothing happened. The next morning, before leaving Seattle, I stopped by the offices of Intellectual Ventures, the patent and invention factory run by Nathan Myhrvold, the former chief technology officer at Microsoft.

Myhrvold has long been a serious amateur chef and has also served as a gastronomic adviser to the Zagat Survey. I shook my head. He placed a small ball of raw gluten in a microwave and pressed start. After about twenty seconds, the gluten puffed up like a balloon, at which point it was removed, set carefully on a plate, and served. It had the texture of pork rind. Gluten has a long culinary history, and has become a common substitute for meat and tofu.

In Asia, where it is particularly popular, gluten is called seitan, and it is often steamed, fried, or baked. It was an era of true condescension; the idea was that we know better and these poor people are noble, but they think that spirits are everywhere. That is exactly what this gluten-free thing is all about.


We are the same people who talk to shamans. Scarsdale, Atkins, South Beach, Zone, flexitarian, pescatarian, and paleo have all been awarded their fifteen minutes of fame and then shoved aside for the next great diet. They are rarely effective for long. Some nutrition specialists say that the current preoccupation with gluten-free products reminds them of the national obsession with removing fats from foods in the late nineteen-eighties.

While there are no scientific data to demonstrate that millions of people have become allergic or intolerant to gluten or to other wheat proteins , there is convincing and repeated evidence that dietary self-diagnoses are almost always wrong, particularly when the diagnosis extends to most of society. We still feel more comfortable relying on anecdotes and intuition than on statistics or data. Since the nineteen-sixties, for example, monosodium glutamate, or MSG, has been vilified. Yet, after decades of study, there is no evidence that MSG causes those symptoms or any others.

This should surprise no one, since there are no chemical differences between the naturally occurring glutamate ions in our bodies and those present in the MSG we eat. Our abject fear of eating fat has long been among the more egregious examples of the lack of connection between nutritional facts and the powerful myths that govern our eating habits.

For decades, low-fat diets have been recommended for weight loss and to prevent heart disease. Food companies have altered thousands of products so that they can be labelled as low in fat, but replacing those fats with sugars, salt, and refined carbohydrates makes the food even less healthy. What matters is the type of fat and the total calories you consume. Margarine is a bad fat. Yet for decades doctors encouraged consumers to eat it, instead of butter, because butter is laden with saturated fat, which was considered even more dangerous than the fat in margarine.

The study showed that women who ate four teaspoons of margarine a day had a fifty per cent greater risk of heart disease than those who rarely or never ate margarine. Yet again, the intuitive advice followed by so many people had been wrong. Peter H. This is becoming one of the most difficult problems that I face in my daily practice. He got a life coach to help him, and one of the pieces of advice the coach gave him was to get on a gluten-free diet.

A life coach is prescribing a gluten-free diet. So do podiatrists, chiropractors, even psychiatrists. And one of the first things the psychiatrist did was to put her on a gluten-free diet. This is getting out of hand. Then corn. Then soy. Then tomatoes. Then milk. Worse is what parents are doing to their children.

The initial appeal, and potential success, of a gluten-free diet is not hard to understand, particularly for people with genuine stomach ailments. Cutting back on foods that contain gluten often helps people reduce their consumption of refined carbohydrates, bread, beer, and other highly caloric foods. When followed carefully, those restrictions help people lose weight, particularly if they substitute foods like quinoa and lentils for the starches they had been eating. The diet can also be unhealthy. That becomes clear after a cursory glance at the labels of many gluten-free products.

Ingredients like rice starch, cornstarch, tapioca starch, and potato starch are often used as replacements for white flour. But they are highly refined carbohydrates, and release at least as much sugar into the bloodstream as the foods that people have forsaken. And when I eat them I regret it. I get heartburn. I feel nauseous. Because what are the things that sell food? Salt, sugar, fat, and gluten. If the makers take one away, then they add more of another to keep it attractive to people.

I have been baking bread for more than thirty years, and there are few things I find more satisfying than turning a pound of wheat into something that I can feed to my friends. A couple of years ago, having learned that the nutrients and vitamins in wheat berries begin to degrade soon after they are processed, I bought a home mill and began to make my own flour.

I started ordering wheat, in fifty-pound buckets, from places in Montana and South Dakota. I bought books that explained the differences between hard red winter wheat, which is good for whole-grain bread, and soft white wheat, which has a lower protein content and is used mostly for cookies, cakes, and pastries.

I acquired sourdough starter from a friend, and treat it like a pet. I have run into a couple of problems, however. The bread often looked like brown matzoh, so I began to root around the Internet, and soon stumbled on the solution: vital wheat gluten. It was like pumping air into a flat tire. A few tablespoons mixed into my flour, and the bread became elastic and chewy, and it looked like a normal loaf of bread; vital wheat gluten became my magic wand.

I told Jonathan Bethony, the baker at the Bread Lab, about my gluten issue.

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Then he told me about his. How gluten was so dangerous, and it was really getting me down in my heart. I started to ask myself, Am I making people sick? Have I become this spear of death? The doctor said that I am gluten intolerant. I had brought a loaf home with me, and I went charging up the stairs as fast as I could and launched that loaf from the balcony like a football. But a famous baker lived nearby, and encouraged him to stick with it. He taught him to bake with nothing but whole grains and lots of water, and to leave plenty of time for the bread to ferment. The results have been sublime.

Later that week, I flew back to New York, went home, and dumped my vital wheat gluten in the trash. I have returned to baking whole-wheat bread the way it is supposed to be made: water, yeast, flour, and salt. I will try to live without the magic wand. But I am certainly not going to live without gluten. That just seems silly. Recommended Stories.