Dr. Bill Blanchet: A ray of sunshine

Another heated discussion is ongoing at The Heart.org, this one about Tim Russert's untimely death: Media mulls Russert's death as cardiologists weigh in

Although I posted a couple of brief comments there, I quickly lost patience with the tone of many of the other respondents. Should you choose to read the comments, you will see that many still cling to old notions like heart attack is inevitable, defibrillators should be more widely available, "vulnerable" plaques cannot be identified before heart attacks, etc.

I quickly lose patience with this sort of outdated rhetoric. However, our good friend, Dr. Bill Blanchet of Boulder, Colorado, has a far stronger stomach for this than I do.

Here, a sample of his wonderfully persuasive comments:


Heart disease cannot be stopped but we can certainly do better!

Goals we must achieve if we hope to solve the Rube Goldberg of coronary disease:

1. Find something more reliable than Framingham risk factors to determine who is at risk. Framingham risk factors are wrong more often than they are right. If you are comfortable treating 40% of the patients destined to have heart attacks, continue to rely on “traditional” risk factors only.

2. Treat to new standards beyond NCEP/ATP-III. These accepted standards prevent at best 40% of heart attacks in patients treated. This is unacceptable, and arguably why Tim is dead today! Why prevention protocols emphasize LDL and more or less ignore HDL, triglycerides and underemphasize blood pressure eludes me.

3. Motivate patients to participate in coronary prevention. Saying “you need to get exercise and lose weight” is not adequate motivation, it hasn't worked to date and probably won't work tomorrow. If you are satisfied saying it is "the patient's fault for not listening to me" so be it, that excuse doesn't work for me!

Currently “good results” consist of being able to convince 50% of patients at risk by traditional risk factors to participate in prevention and hopefully 30% will be treated to goal. Of those treated to goal, 60% of the heart attacks will still happen anyway. Mathematically we can hope to prevent <10% of heart attacks with this approach!

I have personally found a solution to this dilemma. It goes like this:

1. EBT-CAC [electron-beam tomography coronary artery calcium] is the most reliable predictor of coronary events period, the end! Anyone who disagrees has not objectively read the literature. The only test more predictive than the initial calcium score is the follow up score 12 to 36 months later. EBT predicted Tim Russert’s event 10 years before it happened; passing his stress test gave him inappropriate reassurance 2 months before he died. If only Tim had the benefit of a second EBT sometime over the last 10 years he and his doctor would have known that what they were doing was insufficient and improvements could have been made.

2. I treat to the standard of stable calcified plaque by EBT (<15% annualized progression, preferably <1% annualized progression). This correlates with a very low incidence of coronary events. Even the ACC/AHA 2007 position paper agrees with this. This is accomplished with aspirin, omega-3 fatty acids, diet, exercise, weight control, smoking cessation, treatment of sleep apnea, stress reduction, control of HDL, triglycerides and LDL cholesterol and excellent control of BP and insulin resistance plus the recent addition of vit D-3. Meeting an LDL goal of 70 is easy but prevents only a minority of events, treating to the goal of stable CAC by EBT is a challenge but when achieved, the reward is near elimination of heart attacks and ischemic strokes. This has indeed been my personal experience!

3. A picture of plaque in the coronary artery is a monumental motivator for patients to get on board to make things better. The demonstration of progression of that plaque despite our initial therapies gets all but a few suicidal patients interested in doing a better job. I think that similar motivational results can be had with carotid imaging; the difference is that CAC by EBT is clinically validated as being a much stronger predictor of events with progression and non-events with stability than any ultrasound test including IVUS.



Wow! I couldn't have said it better.

Sadly, I doubt even Dr. Blanchet's persuasive words will do much to convince my colleagues on this forum. And the cardiologists on this forum are likely among the more inquisitive and open-minded. The ones stuck in the cath lab day and night, or implanting defibrillators, are even less inclined to entertain such conversations.

While I admire Dr. Blanchet's energy for continuing to argue with my colleagues, the lesson I take is: Take charge of health yourself. If you wait for your doctor to do it for you, you could be in the same situation as poor Tim Russert. This is an age when your physician should facilitate your success, not prevent it or leave you wallowing in ignorance.

Comments (4) -

  • Anne

    6/27/2008 7:40:00 AM |

    Being from over the pond I had never seen or heard Tim Russert, but over the past few weeks I seem to hear nothing but discussion and speculation about his death on the US forums I'm on. When I first saw a picture of Mr Russert in the first wave of reports after his death I thought to myself "That man is overweight, no wonder he died early. Why is everyone surprised ?"

    My mother died of an early heart attack because she smoked. At least five years before her death her cardiologist told her that her arteries were clogging because of her smoking. Yet she continued to smoke. She didn't even try to cut down.

    Why are people so surprised when smokers and overweight people die from heart attacks ?  I personally get very angry about it. My mother's untimely death had a terrible impact and caused a lot of problems for my family and it was her own stupid fault. Is there a Mrs Russert and Russert children/grandchildren ? Mr Russert's early death will have had a monumentally awful impact on them. I read he was a very intelligent interviewer....well he wasn't so intelligent because he must have known that his overweight was bad for him but he didn't lose it. Stupid. You don't need to be a cardiologist to know that overweight causes heart disease.

    Millions of pounds and dollars are spent on treating the symptoms these people have yet no one spells it out that they should just stop smoking, lose weight (stop taking drugs, stop drinking, whatever) FIRST ! It's pointless pouring medications into these people when they just carry on injuring themselves.

    I may still be very angry at my mother for killing herself with smoking and so may be 'over' ranting about this, but I make no apologies because these people know what they are doing. Their deaths are no mystery, require no endless discussions about causes. Their deaths are first and foremost their own faults and not their doctors. Sure they need help to stop smoking, to lose weight, stop drinking, stop taking drugs etc but they are responsible for carrying that through.

    Anne

  • Anonymous

    6/27/2008 4:01:00 PM |

    I found the most interesting part of the Dr."s comments were that while he would like less than 1% progression of calcium, he seems to be happy with "just" less than 15%. Although this is pretty close to what Dr. Agaston shoots for. He says in his South Beach heart Book than 10% or less means you've pretty much eliminated future risk and he STILL says there is no such thing as "regression".

  • Anonymous

    7/8/2008 6:06:00 PM |

    I volunteered for a study 10yrs ago and the heart ct gave me a calcium score that said 80% of my age group was better than I. It didnt change how I lived the next 10years. It took high blood sugar, reduced vision, wt loss, and frequest urination to prod me into action. By adding oatmeal and increasing fats yet drastically cutting carbs overall I inadvertently did amazing things to lower cholesterol without meds or exercise. I want another scan to see if fixing your floating cholesterol problem has a regression effect on your plaque or if it truly is too late once the plague is there.

  • buy jeans

    11/3/2010 10:04:59 PM |

    Sadly, I doubt even Dr. Blanchet's persuasive words will do much to convince my colleagues on this forum. And the cardiologists on this forum are likely among the more inquisitive and open-minded. The ones stuck in the cath lab day and night, or implanting defibrillators, are even less inclined to entertain such conversations.

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Wheat withdrawal

Wheat withdrawal

It happens in the hospital every so often: A clean-cut, law-abiding person is hospitalized for, say, pneumonia, kidney stones, knee surgery, etc.

Everything's fine until . . . they're running down the hospital hallway stark naked, screaming about snakes on the wall, accusing nurses of trying to kill him, all while yanking out IV's and monitor patches.

It's called alcohol withdrawal. Alcohol withdrawal can range from tremulousness and sweatiness, all the way to delirium tremens, the full-blown form that leads to disorientation, seizures, fever, even death. Withdrawal can also be associated with a number of chronically used agents, such as sedatives/sleeping pills, pain medication/opiates, among others.

How about wheat?

I wouldn't have believed it, but after witnessing this effect countless times, I am convinced there is such a phenomenon: Wheat withdrawal.

You'll recognize it in someone who previously ate bread and other wheat flour-containing products freely, then eliminates them. This is followed by extreme cravings, usually for bread, cookies, or cake; profound fatigue; shakiness; mental fogginess; blue moods. The syndrome can last for up to one week.

Then, bam! Sufferers of wheat withdrawal report mental clarity superior to their wheat-crazed days, improved energy, decreased appetite and cravings, heightened mood, and, of course, fantastic drops in weight.

Why would removal of wheat from the diet trigger a withdrawal phenomenon? I can only speculate, but I believe that at least part of this response is due to a physical conversion from a glycogen (sugar)-burning metabolism to that of a fatty acid (fat mobilizing) metabolism. People who lived in the up-and-down cycle of craving and eating wheat constantly fed the sugar furnace for years and are enzymatically impaired in fat burning; they've been growing fat stores. Eliminating wheat deprives the body of this easy source of glycogen, forcing it to mobilize fatty acids in the fatty tissues. Sluggish at first, people feel fatigue, mental fogginess, etc. Once the enzymatic capacity for fat mobilization revs up, then these feelings dissipate.

Could it also relate to the opioid sequences apparently present in wheat? I wasn't even aware of this fact until a reader of The Heart Scan Blog, Anne, left this comment:

Wheat protein contains a number of opiod peptides which can be released during digestion. Some of these are thought to affect the central and peripheral nervous systems.

When I gave up gluten, I felt much worse for a few days. This is a very common reaction in those who stop eating gluten cold turkey.


Dr. BG provides a fascinating commentary on the addictive/opioid aspect of wheat addictions in her Animal Pharm Blog.

Whatever the mechanism, I believe it is a real phenomenon. It can, at times, be so overwhelming that about 20% of people who try to eliminate wheat find they are simply unable to do it without being incapacitated. Of course, that might be a lesson in itself: If withdrawal is so profound, it hints that there must be something very peculiar going on in the first place.

Comments (16) -

  • Jenny

    6/24/2008 5:27:00 PM |

    I almost missed this, coming between the Big Squeeze and the NIH petition (I signed and commented, BTW).  I'm very interested in this idea of yours, and have been musing on it since I joined TYP and first came across it.  But I've wondered why you singled out wheat from other carb-heavy grains/cereals, potatoes, etc. and if it's just that it makes up such an overwhelming percentage of the typical diet.  I have been low-carbing for several years, sometimes quite strictly and sometimes less so, but other than the difficulties of convenience and finding variety, and of changing ingrained (pun originally unintended, but I like it) habits, I had none of the "withdrawal" or cravings, or even the feelings of fatigue etc. when first starting, though I was sort of expecting and prepared to have them from reading the Dr.'s Eades.  Over the last couple of months, my husband is low-carbing with me  for the first time, and he finds it much more difficult than I, but mainly because he doesn't really like many vegetables, finding many that I love to be bitter, and the few he does like are primarily the starchy ones.  He may not choose to do this long term, as he says it works for him mostly because there is nothing to look forward to at meals, I'm assuming because he doesn't choose much variety.  He is sticking with it for now, because he has lost 15 pounds along with his lower back pain, has stopped snoring and is sleeping better,and he told me yesterday that he feels better than he has for years and years. He does still eat one slice of toast at breakfast, and I know he misses buns with hamburgers, etc., but even though by desire he would eat much more wheat, corn, potatoes, I don't think that he shows signs of cravings or withdrawal.  Do you think that wheat addiction, if it exists, can be easily separated from an overall craving for other carbs?  And if so, what percentage of people do you think are affected?  Do you think ethnicity plays any part?

  • Anonymous

    6/24/2008 9:52:00 PM |

    I'm a long time Atkins eater and would like to know does the gluten in eggs do the same thing as the gluten in wheat, or in other words if the problem is giving up gluten "cold turkey" if you stop eating wheat products and added eggs ( which are high in gluten ) would that take care of the problem ?

  • Anonymous

    6/24/2008 10:36:00 PM |

    Peter write a bit about this in his hyperlipid-blog.
    http://high-fat-nutrition.blogspot.com/2008/01/casein-vs-gluten.html

    And here´s some references on opioid peptides from the PubMed:
    http://www.npif.no/forskning

    Some collected articles from dr. Reichelt on the subject:
    http://gluten-free.org/reichelt.html

  • Ross

    6/24/2008 11:19:00 PM |

    Several times in the past year, I have gone through a two-three day "fugue state" around endurance exercise and being better about sticking to a low-carb, high-fat diet.

    I agree that my mental state on the other side is positive, alert, and with plenty of energy, but the headaches, mental fog, bad mood, and mild depression make this a very frustrating time.  It's a particularly annoying side effect of coming back from a trip, or other occasion where I have to (or choose to) relax my dietary rules for a while and then "get back on the wagon".

    I don't know that I'd choose to describe this as "wheat withdrawal".  When I had to describe it to my wife, I said it was "adaptation to a fat-burning metabolism".

  • Dr. William Davis

    6/25/2008 4:28:00 AM |

    Jenny--

    These observations are purely from my anecdotal experience, though large.

    Despite their anecdotal nature, I have seen this effect over and over and I do believe that somehow, for reasons I do not fully understand, wheat is unique. While all carbohydrates generate sugar effects, wheat seems to be unique in that a proportion--20%?--develop addictive patterns from it.

  • Anne

    6/25/2008 11:58:00 AM |

    Anomyous, there is no gluten in eggs. Gluten refers to the proteins in grains. All grains have gluten but the grains involved in gluten intolerance are wheat, barley and rye.

  • Anonymous

    6/27/2008 1:00:00 AM |

    As someone with a lifelong carbohydrate addiction problem, I do believe that there is something deadly about wheat, especially the combination of wheat and sugar.  There is no way that I could eat ten baked potatoes or ten rice puddings.  I could easily eat 10 donuts or 10 cookies.  

    My personal theory is that it is a brain chemistry problem in susceptible people.  I base that on the fact that during the 5 years that I took phen-fen, I could eat moderate amounts of wheat with no problem.  I truly believe that the now banned "fen" part of the drug altered my brain chemistry so that wheat was not quite as intoxicating.

  • Olga

    7/1/2008 7:38:00 PM |

    Hi Dr. Davis:

    Thanks so much for your TYP book.  It was very interesting.  Have you read the book Good Calories Bad Calories by Gary Taubes.  It's an excellent book providing a review of the relevant science from the past 150 years with respect to diet and chronic disease.  He discusses carbohydrate whithdrawl in his book.

    Olga

  • Anonymous

    7/7/2008 8:37:00 PM |

    I still don't see the connection between wheat and heart disease.  What is the mechanism?  And why is it so beneficial to avoid wheat if one is not overweight and is consuming it in the form of fresh baked bread or home-made pastas versus cookies, donuts, or breakfast cereals?

  • Anonymous

    9/23/2008 6:38:00 PM |

    I'm thinking the difference in our flours is significant.  Different varieties, grown for different types of cooking/baking, contain different amounts of the substances we react to.  I think our wheat has been altered over time to grow so it's easier to harvest, store and process (and to process and store once again once it gets to the bakery and stores)and is less geared toward human consumption.  I tried spelt for a while there and had much less g.i. reaction than I do with general wheat flours.

  • crowdancer

    7/24/2009 4:21:20 PM |

    I am so glad to see a heart doctor aware of gluten addiction. I am a gluten addiction expert having seeing its impact on my own life, my family, and now my clients. The withdrawal is real and takes place on physical, emotional, and social levels. Wheat and gluten are everywhere in our culture, so care must be taken to address the entire lifestyle to ensure folks have adequate coping mechanisms and support to stay gluten free (and dairy and sugar free in most cases. An excellent book describing the opiate qualities of the gluteomorphin in gluten and the ensuing gluten withdrawal when gluten is eliminated in the newly published "The Gluten Effect" by Drs. Rick and Vikki Petersen: http://www.healthnowmedical.com/news/show_news.html?article=book_released

  • Retro Homemaker

    10/28/2009 9:57:50 AM |

    Gluten Withdrawal is SO very real. I have been gluten free for about one month now. The first week or so I felt wonderful and my intestinal symptoms had subsided. Then starting about the second week I started having what felt like wide blood sugar swings and incredible hunger. I worked at getting the good stuff in like nuts and protein and worked on not over dosing on the GF Carbs, but it has been quite difficult. I feel much more jittery and irritable that usual and it is comforting to know that this too will pass...Thank You for bringing Gluten Withdrawal out from the shadows...

  • Wendy Taylor

    5/22/2010 2:09:00 PM |

    i've recently discovered a wheat allergy and stopped. within days i felt the way i used to feel 15 years ago. that is: normal! however i'm on day 8 of no wheat and i'm having anxiety attacks today (anxiety was one of my wheat-allergy symptoms). do you think it's because i'm still withdrawing? looking forward to your response.

  • buy jeans

    11/2/2010 7:30:32 PM |

    You'll recognize it in someone who previously ate bread and other wheat flour-containing products freely, then eliminates them. This is followed by extreme cravings, usually for bread, cookies, or cake; profound fatigue; shakiness; mental fogginess; blue moods. The syndrome can last for up to one week.

  • Anonymous

    1/13/2011 2:35:58 AM |

    I gave up gluten about 14 days ago.  Felt depressed, jittery, shaky and starving!  Thought I must have some blood sugar problems.  I ended up eating four wheat cookies out of despair.  I felt very happy and not depressed after that.  Made me wonder if maybe I was having withdrawls.  Did a web search and hear I am Smile Thanks for the info.

  • camillafan

    3/6/2011 8:22:59 PM |

    Anonymous you're on to something. I gave up wheat a year ago and the benefits are great including a 25 pound weight loss, more energy, motivation, etc.,etc. Eating wheat with a meal is the trigger that causes a craving later -sometimes 2-3 days later- and giving in to the craving closes the loup. In other words eating the craving meal does not trigger another craving. So, I started wheat-free eating and for two days had cravings which I simply indulged. On the third day the cravings were gone for good. No miserable withdrawl symtoms.

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