Discussing the dangers
of wheat with a gluten-free audience is like
preaching to the choir.
Most of us feel healthier
since cutting out the
wheat. But what’s next?
» Gluten-free foods as they are currently manufactured, i.e., made by
substituting wheat flour with cornstarch, rice starch, potato starch and
tapioca starch are poor alternatives to wheat.
Let me explain: The only other foods that increase blood sugar higher
than wheat are dates, figs — and these powdered starches. The gluten-free foods made with those ingredients therefore increase blood sugar to
very high levels, leading to insulin resistance, accumulation of visceral fat,
diabetes and glycation.
In my view, eating gluten-free foods containing those ingredients is no
better than avoiding wheat gluten by eating jelly beans sprinkled with
some B vitamins and fiber— sure, there are some healthy ingredients,
but you’ve got a pile of jelly beans underneath it all.
We need to minimize our exposure to foods that lead to high blood sugar
and weight gain. This means looking at gluten-free foods as indulgences.
It also means trying to reconfigure your gluten-free foods differently
so that high blood glucose does not result. You can do this by replacing
high-glycemic index flours with ground almonds or other nut or coconut
flour, adding more oils and replacing sugars with the most benign of
sweeteners, like stevia.
You believe not
only in eliminating
wheat, but also in an
overall reduction in
» If the Wheat Belly message were being delivered to slender, athletic,
pre-menopausal females with normal blood sugars, then there wouldn’t
be a need to limit carbohydrates after elimination of the most destructive
of carbohydrates, wheat. But that isn’t what we have in the U.S. Instead,
we have an overweight or obese, diabetic or pre-diabetic population. And
the ones who don’t fall into any of these categories, more often than not,
show early changes that lead to the pre-diabetic and overweight “stage.”