Unbelievable!  When are doctors going to get a clue?  Thank you, Dr. Davis for giving us the truth.

Dr. Davis, somehow I've managed to get my Vitamin D, 25-hydroxy level to 90 ng/ml! It's the first time I've had it tested since taking your advice. Is this too high? Or about right?

I take about 8000 IUs per day (in the form of drops) and get 20-40 minutes of daily sun (in Florida, that's pretty easy to do). That's year-round.

Nota bene: My HDL/TC ratio was 0.241 (64/265), and TRGS/HDL ratio was 1.4 (94/64), which are pretty good numbers, I think. My LDL was mostly Pattern A (large bouyant), which is also good, I think. Since my doctor said my TC of 265 was still too high, he recommended statin therapy, which I declined.  I've lost ~80 pounds in the past 12 months eating a low-carb paleo diet (and no freakin' WHEAT!), and I've heard that a large weight loss can screw up cholesterol levels for a while.  Could that be the reason the TC is still "high." Should I be concerned? I think my good ratios and large bouyant LDL trump TC, but my doctor thinks otherwise.

Thanks!

I have a question for you as a cardiologist. Does a ketogenic diet affect an edema associated with a heart failure?  I understand that congestive heart failure is a very serious condition, one of my husband's coworkers wife is in a hospital right now with such condition, they removed one gallon of fluid from her legs there, and I am just curious. I had a pitting  edema  at 46 when my pre-menopause issues started, and it got cured with a carb. restriction (together with the rest of pre-menopause issues and asthma). What about edemas associated with other health conditions? Does carb restriction could help to some degree?

This is interesting info. I am not a big fan of wheat for a number of reasons, the obvious being lack of nutrition and evidence of negative response in celiacs.  Those issues seem fairly certain and I am also open to other arguments.  However, I would like to see some of the research on these particular accusations against wheat, specifically the evidence that wheat is a addictive and that wheat makes you hungrier.  

If it were merely addictive, then we could just eat more wheat and less other foods.  But then, wheat has lack of nutrition so maybe the desire for nutrition drives us to eat more food in addition, thus leading to more overall food consumption.  In that nutrition is probably somewhat 'addicive' as well, ie the body craves it.  Seems to me that pure addiction could account for a lot.  

If were were addicted to sugar and addicted to wheat, we'd eat a lot of them both, which on average is what Americans are doing.  Then on top of that, the body might still try to get some scraps of nutrition, so that means yet more food is consumed.  Seems to me, the prob could be a simple issue of being addicted to foods that pack a lot of calories but do not give nutrition in return.  Then you have to eat even more on top of that just to survive and get at least minimal nutrition.  

So I guess what I am pondering is a subtle variation on the theme of 'hunger' in that  perhaps wheat addiction drives the desire for more wheat consumption (at least in some), sugar consumption drives the desire for more sugar consumption (at least in some), and lack of nutrition drives the desire to eat more in general until nutritional needs are met.  The solution would be that as we have already seen, eating healthy foods and avoiding sugar and wheat naturally returns hunger to normal levels in most people.    

Another interesting issue is to look at meth users who often become very skinny.  My understanding is even if food is available, hunger is stunted by meth, which implies that meth is able to override all food drives, perhaps even those of sugar and wheat?  I wonder what might be found if that is studied!  (not that I am suggesting we take meth of course for obvious reasons, but the mechanism itself is interesting)      

I am somewhat familiar with on study that showed rats packed on 25% more fat when fed wheat, which is interesting because rats are seed eating creatures by nature, but that one study by itself is not enough.  I am guessing you have put a lot of time into gathering a lot more research and would be so appreciative if you could list a tad of it if possible.
-Eva

[...] Opiate of the masses Although it is a central premise of the whole Wheat Belly argument and the starting strategy in the New Track Your Plaque Diet, I fear that some people haven’t fully gotten the message:  Modern wheat is an opiate. And, of course, I don’t mean that wheat is an opiate in the sense that you like it so much that you feel you are addicted. Wheat is truly addictive. Post your 5RM total working time to comments [...]

Your book said that only 1/3 of people experience withdrawal symptoms when giving up wheat.  If it's as addictive as you say in this article then why do only a third have withdrawal symptoms?
Perhaps I misread what you said in your book?

Hi Dr. Davis,

For the last 5-6 months, I switched over to a low carb (~50-75g/day) diet, mostly making up the calories with whey protein and lots of fats (olive oil, avocado, grass fed butter). It's not exactly bulletproof, but pretty close.

While a lot of clear markers improved, my total cholesterol and LDL jumped quite a bit, to levels that I believe
you've mentioned you feel are high. (I'm male and I think you mentioned 220 as a reasonable limit)

What next tests or changes would you make if you were me?

Total cholesterol: 204 --> 238 * scares me the most out of all thee numbers. Most say this should be below 220.
HDL: 60 --> 70 * very nice improvement
Triglyceride: 104 --> 84 * very nice improvement
LDL: 123 --> 151 * big jump here. most docs hate to see this, but from what i'm reading LDL doesn't mean very much - only particle size.
Triglyceride/HDL ratio: 1.73 --> 1.2 * this is considered the best predictor of cardiovascular disease. Very nice change here

Should I be worried about the total cholesterol hitting 238?  I'm obviously happy about the HDL/TGL numbers.

Dear Dr Davis

I have been asked to convey to you some intormation about heart disease and copper.  Some months ago I searched your blog for the word copper and found nothing.  Here is what copper researcher Leslie Klevay says about ischemic heart disease and copper deficiency.  

'...the Western diet is frequently low in copper. Copper deficiency is the only nutritional insult that elevates cholesterol (7), blood pressure (8), and uric acid; has adverse effects on electrocardiograms (7, 9); impairs glucose tolerance (10), to which males respond differently than do females; and which promotes thrombosis and oxidative damage. More than 75 anatomic, chemical, and physiologic similarities between animals deficient in copper and people with ischemic heart disease have been identified. Copper deficiency is offered as the simplest and most general explanation for ischemic heart disease.'
http://www.ajcn.org/content/71/5/1213.full

Yours sincerely
Jane Karlsson PhD

doc what about the stores selling organic wheat . any good?

At my local library "Wheat Belly"  has 10 holds on first copy returned of 12 copies in our libary system. Many people are becoming informed and educated!!!!!!!!

[...] DR. William Davis Dangers of MSG Dr. Antti Heikkila    Posted in Knee injury [...]

[...] closing thoughts from Dr. William Davis: Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. Wheat is [...]

http://cprfordepressives.wordpress.com/2011/05/31/eating-wheat-can-cause-depression/ talks about the link between wheat and depression.

http://cprfordepressives.wordpress.com/2011/05/31/eating-wheat-can-cause-depression/ talks about the link between wheat consumption and depression.  I was interested to hear some of the same things that I hear fro you, Dr. Davis.

I never quite "got" why you were anti-wheat over-and-above the low carb thing, but this is some interesting info.  I shall have to get this book.

Thanks for the info. its really helpful.

[...] Opiate of the masses [...]

[...] Heart Scan Blog is the blog of Dr. Davis, where he often discusses wheat as the modern opiate that, instead of making us high, makes us hungry. It’s funny how often I have these [...]

[...] Heart Scan Blog is the blog of Dr. Davis, where he often discusses wheat as the modern opiate that, instead of making us high, makes us hungry. It's funny how often I have these conversations [...]

Hi Joe ~
If you read wheatbellyblog.com, you may have already seen this in a comment from JillOz. It's a very interesting and eye-opening talk (some 2hrs but I stayed focused easily) and may ease your mind regarding cholesterol. You were very wise to reject the statins.
http://www.youtube.com/watch?v=fvKdYUCUca8

Thanks for interesting Blog

I haven't found any published articles about gliadin and appetite in PubMed.  Do you have any hints what are the keywords? I've tried gliadin, appetite or satiety.

[...] Opiate of the masses | Track Your Plaque Blog. Share this:TwitterFacebookDiggEmailPrintRedditStumbleUponTumblr   from → Carbs, Fitness    [...]

I can't believe that there is so much high fructose corn syrup in all these foods. Thanks for the information!

I question the importance here. If you've already eliminated the major offenders like sweet drinks and desserts, is the amount of fructose you're likely to consume from sources like restaurant salad dressings really likely to do any more damage than, say, the ethanol in the glass of wine you drink with dinner 4 or 5 times a week?

Also, Heinz now makes a non-HFCS ketchup ("Simply Heinz"), not that subbing sucrose for HFCS really buys you much from a health perspective.

Proponents of HFCS state that it's no worse than sucrose.  However, the physical properties of HFCS allow it to be used in a lot more foods than sugar.

I'm thinking about eating an apple a day. How would this affect my glucose levels, and lipid levels. Is my plan good, bad, or neutral? Thanks for any answers.

I could go on about the amazing, appalling corruption of our ssystem of government but the fact the government promotes and subsidizes bad food for the benefit of a tiny portion of the population has to be one of the worst examples.

Apple harvest, before refrigeration, was consumed as cider. The more alcoholic it got the less residual fructose it had.

"An apple a day keeps the doctor away" is a relatively new rhyme. Old heirloom tree stock yields pretty sour apples; we've bred them to be sweeter.

Fructose is far worse than previously suspected. It is, in my view, a large part of the reason so many Americans are obese, diabetic, with all the complications of these conditions.

A few milligrams per day from fructose is likely of little to no consequence. But a little here, a little there and it all adds up. Ketchup, salad dressing, a couple of pieces of fruit, some "organic agave nectar" on your dessert, an you've had a substantial exposure.

Let the belt out a notch or two.

It's definitely a drag that so much of the food you get in a restaurant now is doused in sugar to match most peoples' tastes, to say nothing of the fact that everything is also cooked in refined vegetable oils!

Beer does not contain (more than trace) fructose. It does contain significant dextrose and starch in excess of what is found in wine/whiskey.

How much fructose did a caveman on average consume? Does anyone know?

Some of the cooked vegetables at restaurants (especially tomato sauce and diced tomatoes) also typically come from cans with BPA linings.

MSG is also pretty common with restaurant food. I once saw a guy at a Chinese place carrying a 50 lb sack of MSG into the back door. Yes, it comes in bulk. Most horrifying food-related sight I have ever seen, and trust me, Chinatown has some pretty horrifying food-related sights. But it's not just Chinese food. MSG is everywhere.

Re: fructose and average cavemen. "Average" is meaningless. But during berry season, I wouldn't be surprised if 60% of the calories were from berries, so 30% of calories each from fructose and glucose, with dried meat or fish making up the other 40%. Have you ever been in the mountains of Washington during August? Incredible numbers of wild blueberries, slightly smaller than the ones in stores but just as tasty. The Indians of that area preserved blueberries in salmon oil, so they would be available year-round.

Humans are clearly designed to process fructose as 30% or more of daily calories, just like our ape ancestors. Whether this amount of fructose contributes to longevity or not is another story. Evolution needs us to bear and raise healthy offspring, which requires living to age 40 or so. After that, we are no longer needed, and evolution might even want us to get out of the way after age 40.

As often the solution is simple: eat real food. Don't eat anything that is advertised. Stay away from anything that has been processed. Learn how to cook.

Just wondering about "cave men" and their kin .... It seems their epoch's realtors
pitch about cave sites being all about location, location, location determined who got the best pickings.

I don't think the hunting was all so easy for them. Cavemen had to share any game brought down; a fellow needed to feed his gun bearer and give his trucker some.

For them it was probably hieracrchial portion of the kill and seasonal wild pickings. Mostly allaying hunger with rationed dried meat and what they dug up or stripped from plants.

When the cave far from water it might mean progressive dehydration spells. Many may very well have been experiencing protracted disassociation brain chemistry states.

Dr. Davis,

Yet, in my opinion, I still think there is a substantial difference between consuming natural fructose and HFCS.

For example, an apple contains polyphenols, flavanols, fiber, and other various anti-inflammatory substances that work synergistically together to buffer the some of negative effects high blood glucose.

Pure HFCS, on the other hand is highly processed from genetically modified corn, void of any buffering nutrients and very high in reactive aldehydes and ketones(which cause serious oxidative stress and inflammation).

--Big difference, here

A high consumption of HFCS has, through numerous studies, been clearly implicated in numerous conditions such visceral fat, insulin resistance, fatty liver and obesity, etc. A high consumption of natural fruit has not.

A just think this distinction should be made more clearly. Just my opinion.

Dr. Davis,

Yet, in my opinion, I still think there is a substantial difference between consuming natural fructose and HFCS.

For example, an apple contains polyphenols, flavanols, fiber, and other various anti-inflammatory substances that work synergistically together to buffer the some of negative effects high blood glucose.

Pure HFCS, on the other hand is highly processed from genetically modified corn, void of any buffering nutrients and very high in reactive aldehydes and ketones(which cause serious oxidative stress and inflammation).

--Big difference, here

A high consumption of HFCS has, through numerous studies, been clearly implicated in numerous conditions such visceral fat, insulin resistance, fatty liver and obesity, etc. A high consumption of natural fruit has not.

A just think this distinction should be made more clearly. Just my opinion.

Hi Davide Palmer,

Would you please elaborate on ketones? I am assuming it's about the context wherein they occur.

I was taught ketones are the heart's preferred fuel.
One Doctor who uses cocconut oil for Alzheimers says we fortuitously convert it into ketones.

oops...meant to say reactive carbonyls. Reactive ketones are produced in response to reactive carbonyls.

your correct about the problems of BBQ sauce. i have eliminated most of the HFCS from my diet...except for BBQ sauces. the best tasting one in my opinion is Sweet Baby Rays but its loaded with HFCS, and lots of sodium. KC Masterpiece is marginally healthier and less appetizing. Any recommendations for a readymade sauce?

As one of many out there who suffers from Fructose Malabsorption, I can tell you it is a very hard substance to avoid!  Garlic, onions, apples, pears are very high in fructose and everyone has their own personal threshhold for tolerance.

I wonder how this factors into overall health issues such as cardiovascular disease, IDDM etc.?

I read some studies (sorry, I don't have immediate links) where men eating HFCS had their lipid profiles somewhat return to baseline after eating the HFCS diet beyond 3 months?  

Has anyone else read this?

I can't believe that there is so much high fructose corn syrup in all these foods. I just want to say that eat real food. Don't eat anything that is advertised.
Thanks for the information! Please keep sharing!

I thought I once read that a caveman ate only 12 to 15 tablespoons of sugar per year based on the scarcity of fruit and the type of fruit that existed but I have not been able to verify. Just wondering if anyone had data.

Research just released by University of Auckland shows that fructose consumption can harm unborn babies

http://www.stuff.co.nz/life-style/wellbeing/4647075/Fructose-can-harm-babies-study

So Dr. Davis are you suggesting we don't eat fruit at ALL. Or just have a few servings per day?

I have Lp(a) and am working on reducing it.
Have been off wheat for several years now and on a low-carb diet. Hope I find that diet as well as fish oil, thyroid treatment, niacin and DHEA will bring it down.
Thanks for making me feel special with this article! I have cross posted it. Scan coming up next month to give me a look at how I'm doing.
The other Bill Davis

I know this is probably a stupid question: but who doesn't have Lp(a)? My last VAP said that I have a Lp(a) of 7.0 and that <10.0 is preferred. Do some people actually have zero Lp(a)?

Thanks!

I too am high Lp(a) and fit largely the profile Dr. Davis has outlined.  Am working on the Lp(a) with all guns blazing!  My new TYP lifestyle along with high amounts of fish oil and Niacin have brought it down markedly in just six months (from 61mg to 46mg on the NMR profile).  Am eating lots of cheese, nuts, etc, so am glad to hear that fats are a good thing!  Dr. Davis' post here reminds me to keep limited my carb intake!

Any ideas why these traits would correlate with Lp(a)?

Joe:

Yes, some people do have "zero" Lp(a).  It is partly determined by your genetics which you have no control over.  But, as Dr. Davis suggests you gain gain control over your Lp(a) with dietary interventions such as elimination of wheat and other refined carbs, along with taking a few targeted supplements.  His interventions do not involve pharmaceutical drugs as there are no drugs that effectively treat Lp(a).

Three years ago my first VAP test revealed a Lp(a) level of 22.  Three years of following Dr. Davi's advice my level is now 3.  For more information go to http://www.trackyourplaque.com/default.aspx.

Thanks for the feedback!
On the other hand, aren't you on the way to having no Lp(a)?  From 22 to 3?
I'm still not sure why having "high" Lp(a) is a good thing. I'm still confused.

We're also good-looking.  And very sexy.  And surprisingly modest!  ;)

So why the heck would the thirst thing be going on?  I don't get it.  

I have this issue; I have to carry drinks all the time or I completely forget about drinking.  I never go anywhere without carrying drinks cause I don't remember until I've got a killer headache.  I've got a giant mug of coffee and a liter of ice water flavored with lime shrub sitting next to me right now.  

It's not that I'm not thirsty, if you ask me, I become aware of thirst.  It's just that "thirsty" is not something I am aware of at all.  I don't notice it unless I ASK myself if I'm thirsty.  

I'm also ridiculously picky, I can have a drink sitting next to me, but if the ice has melted, I don't "want" it no matter how thirsty I am.  

I don't understand why I'm like this.

Joe:  
There is nothing good whatsoever about having any measurable level of Lp(a).  Zero Lp(a) level should be your goal.  The personality characteristics Dr. Davis pointed out are just some typical observations of Lp(a)er's but do not assume the higher your Lp(a) is that the more intelligent, better at math or athletics, etc. you will become.  Lp(a) offers no advantage in that regard.

There is plenty of good reading and advice from Dr. Davis on this subject on this blog on what Lp(a) is and how to self-manage it.  http://blog.trackyourplaque.com/category/lipoproteina.  Most all doctors are not well informed on this subject and therefore do not know how to treat it.

jpatti:

The sensation of thirst is governed by the Hypothalamus and Limbic System of the brain.  I do not have an understanding of why people with Lp(a) demonstrate this unusual thirst pattern that Dr. Davis has observed in people with Lp(a).  Here is a good explanation of how the typical thirst mechanism works.  http://www.enotes.com/thirst-reference/thirst.  

Perhaps the normal brain hormone driven thirst mechanism in people with Lp(a) "malfunctions" and may not be producing enough arginine vasopressin to enhance thirst.  The relationship of renin, angiotensin II, and aldosterone also control water retension and thirst and may play a role too.

Aerobic:
Thanks again. I followed that link and it reiterated Dr. Davis' protocol, of: " i.e., wheat elimination followed by elimination of cornstarch, oats, and sugars; high-dose fish oil (total daily EPA + DHA of 6000 mg/day); vitamin D supplementation sufficient to achieve a 25-hydroxy vitamin D level of 60-70 ng/ml; iodine supplementation; and thyroid normalization which, in Ted’s case, required supplementation with the T3 thyroid hormone, liothyronine, at a small dose. "

And I follow that protocol pretty closely (I don't take quite that much fish-oil).  My thyroid is fine. I have Pattern "A" LDL. Vitamin D of 90ng/ml. My TC is "high" but I have great trig and HDL numbers and ratios. My Lp(a) again is 7, which is well under the "reference range" of  <10 (according to VAP). But I'm unable to find anything anywhere that explains why having a zero Lp(a) is best, or what the mechanism is that makes it best. I'll keep looking around. Thanks for the help!

So we requested our doctor order an Lp(a) test along with several other blood tests that were being done - and later find out that our insurance company (Humana) will not cover the cost of the test, they gave some reason like it wasn't scientifically proven to be useful!!!  It's $65 so not sure if it would be worth fighting them on this one since they have been pretty good about covering most things.

Hi Dr. Davis,
I’m 47 yrs old. I’ve had migraines since I was a teen and I developed Athsma this past January (hate it). During the process of discovery the drs found I have a 50% blockage in one of the 5, non critical, arteries running along the back of my heart. Scared me, to say the least. I’ve always eaten quite healthfully (for what I knew), am thin @ 6′ 1″/155lbs (was 175lbs in Jan.). Had:
Total Cholesterol of 200
LDL of 146
HDL of 50

Drs wanted me to do Lipitor. Researched and said, “No, thanks.” Started exercising 5-6 days/wk (lifting + walk/run), taking red yeast rice, fish oils, fish, no meat, no dairy, no eggs, lots of veggies/fruit, etc., but still eat beans, oats (every AM), occasional wraps. After 6 wks my blood work (VAP) was as follows:
LDL=86
HDL=43
VLDL=17
TOT. CHOL=146
Trigycerides=66
Non-HDL (LDL+VLDL)=103.

Seemed GREAT to me! The dr wasn’t impressed. Said my ‘particle size’ was small: LDL1(a)=8.1, LDL2(a)=0, LDL3(b)=39.5, LDL4(b)=24.9. Density Pattern=B.

I’ve continued but don’t know how to elevate my HDL and reduce the particle size/change the pattern to the more favorable ‘A’. Getting down about this. Working hard but, seems like I can’t find answers that work, anywhere! What might you would work in my situation? Also, Is niacin ANDRed Yeast Rice a bad idea?
I’ll hang up and listen. Thank you,
Mark

Dr. Davis,

Do you have any comments or response to the study released yesterday at the University of Western Ontario, comparing the risk of regular consumption of egg yolks to smoking on the increase of arterial plaque?

Dr Davis, I recently had had a NMR LipoProfile done, but I don’t understand the numbers. I think it’s saying my LDL particle size is pattern A (good), but the total LDL-P number of 1985 nmoI/L is bad. And the HDL at 79 mg is good, but the TC at 307 is bad…. I’m so confused. Can you please summarize? I’ve been looking at the TYP website and I’m ready to join.

LDL-P    1985 nmoI/L  (LDL Particle number)

LDL-C    212 mg/dL  (calculated)
HDL-C  79 mg/dL
Triglycerides  82 mg/dL
Total Cholesterol  307 mg/dL

LDL & HDL Particles
HDL-P   40.8 μmoI/L  (total)
Small LDL-P  106 nmoI/L
LDL size  22.1 nm

Lipoprotein markers assoc with insulin resistance & diabetes risk
Large VLDL-P  0.7 nmoI/L
Small LDL-P    106 nmoI/L
Large HDL-P  15.8 μmoI/L
VLDL size    32.9 nm
LDL size    22.1 nm
HDL size    9.9 nm

Insulin resistance score  0-100
LP-IR score    5

Dr. Davis, I have Lp(a) and all of the traits above. Don't really know my IQ, but I am a Petroleum Geologist, been a runner for over 32 years,  can go many hours without water (ran a marathon in 3 hrs and 3 minutes when I was 24 in New Orleans and only had a small cup of water at the halfway point).  I have no problem eliminating foods and have high willpower to food.

Before joining your Track Your Plaque program 3 years ago, I was on the "low fat"  high carb Am. Heart Assoc. recommended diet for many years.  At 48 I discovered that I had massive heart disease and received 6 stents.
I now have to limit my carbs to very low to keep my small LDL particles somewhat low.

Good news is now at 53 years old my carotids are getting better flow since on the TYP diet when I got my last carotid echo.

@Joanna
We have coverage thru Blue Cross Blue Shield, and they require extensive review of why I would need an NMR or an Lp(a) test, after which they will decide whether to cover or not. I decided it was too much of a pain, so I order these tests thru privatemdlabs, and use their receipt to get reimbursed from my flexible spending account. If you have an FSA, you could do that, too.

Nope, no FSA account so that's not an option and they already have extensive records of why it would be warranted (if they even looked at medical expenses for the past year it would be obvious!)  Thanks for the tip though.

Hey, Kim!

Yes, we have to reverse this incredibly stupid tidal wave of low-fat that is enormously destructive.

The proof is in the (carotid) pudding!

There are a number of possibilities to explain this pattern, JoAnne.

Among them:

--Hypothyroidism
--Apo E4 genetic type
--Other genetic patterns

Unfortunately, this is a pattern that may be difficult to correct with diet. You might also consider an HDL Labs sterol absorption panel to decide what role diet plays.

This is a pattern that is highly responsive to diet, such as the diet used in the Track Your Plaque program, the diet discussed in these pages, and the diet I articulate in my book, Wheat Belly.

By the way, you are currently on a diet that makes this pattern worse. Your diet of avoiding meats and eggs with lots of fruits causes the small LDL pattern and heart disease. And it sounds like you have an intellectually challenged doctor who wants to prescribe drugs but doesn't understand that your diet is contributing or outright causing your pattern.

Nobody does.

It is likely that the gene for the apo(a) protein of Lp(a) is somehow linked to a gene for thirst triggering and nothing more.

More of a curiosity than anything else.

Hi Dr. Davis:
Can LDL-P level ever be to low? I have heard lower is better, but when you get below 500, most of that can be small LDL-P.
Thanks

Yes, it can.

But it should be mostly, if not all, large particles if you are following the diet advised here.

i do follow the diet, but unfortunately generate much in the way of small LDL-P
I eat no wheat, small amounts of rice and potatoes, no other grains or sugars.  TRGS  were 26 which i thought  is an indication of carb intake.  Am guessing it is just genetics.
How low is low for LDL-P and do you have any studies you can point that indite small particles?  All research I have seen indite LDL-P and say size does not matter.  Would be interested in seeing studies that show otherwise
Thanks

Yes, I knew the hypothalamus was involved with thirst and the adrenals involved with electrolyte balance.

Except... just last week, I had a board-certified endocrinologist tell me that ONLY the heart, liver and kidneys are involved in fluid/electrolyte balance:  
http://gapsfort2.blogspot.com/2012/08/i-am-just-so-freaking-angry.html

My pattern is very similar and I have had the sterol absorption panel, though I don't know what it means. Campesterol is optimal at 2.22, Campesterol ratio is Hypo at 63, Sitosterol is Hyper at 3.23, Sitosterol ratio is optimal at 88, Cholestanol is Hyper at 5.89 and Cholestanol ratio is Optimal at 172. What does this tell us?

My LP(a) was 167.  I got it down, in three months, to 22 using the strict vegan, Forks Over Knives approach coupled with 1500 mg of niacin before going to bed.  My math skills are deplorable as I have severe discalculia (the math version of dyslexia which I also have.)  I'm not competitive at all so, although very coordinated and active, I'm not athletic.  I drink lemon water or dandelion/chicory coffee frequently and frequently get up in the middle of the night for a glass of lemon water. I'm not diabetic and am tested for this annually.   I graze between  meals on celery sticks.   Also, I'm 1/8 Native American Indian. We are suppose to have low levels of LP(a.)

I lightened up on the vegan diet using olive oil for cooking and my LP(a) rose in 3 months to 67 so it's back to Forks Over Knives again.

Confused, would this be the same thing as Lp(a) mass (mg/dl) i had on a recent Health diagnostics test?
Mine is showing 44 and its supposed to be less than 30.

There was also a Lp (a) cholesterol (mg/dl) and mine was 8- supposed to be <3

Thanks

I have a lipid disorder. My doctor checks lpa once a month. Says thou I have minimal body fat I have to take cholesterol meds. Because my lpa is 14 times higher than what is considered high risk. This putting me at risk of blood clots. I under go quarterly ulta sounds of vascular system as well as annual Hart caths. A high price for being smarter than the average bear. Don't ya think?

No, you have been misled.

What you need are new doctors, plain and simple.

That is very interesting! I never heard of this before, but it seems to fit to me pretty well. I have high IQ, I'm a physicist, don't drink enough water and would be fairly athletic if it wasn't for my crohn disease. The impact of giving up grains was huge on my health! A quick search and I've found this link between high Lipoprotein(a) and crohn disease:
http://www.ncbi.nlm.nih.gov/pubmed/11742189

It would be interesting to ask my doctor about it!

I've the Berkley tests three or four times, and my Lp(a) was 217 in 2007; the latest test shows 80Lp(a).
I have been on Crestor for a very long time, and now realize it does noting to lower the Lp(a).  On the latest test, my small particle was 21.2 and the large was 11.4.  What does this mean?
I want to get off the Crestor and onto the niacin, etc., including pomegranate juice which, I understand, has properties that will lower the Lp(a).  I am aiming to cut carbohydrates out completely as well as reduce sugar to near zero.  Do any of you have suggestions for me?  Even though I am 70 years old, I am not ready for a stroke nor MI.  Thanks!

For those of you interested there is now a foundation for high Lipoprotein(a)  www.lipoproteinafoundation.org

Hi Dr. Davis:

Are you familiar with Dr. Wolfgang Lutz from Austria.  He has a book entitled "Life Without Bread."  He has been treating patients with a low carbohydrates diet for over 40 years and he has seen improvements in the same conditions in his patients.  In his book he presents data from his patients over the last 40 years and it's very impressive.  Here is the amazon.com link to the book:
http://www.amazon.com/Life-Without-Bread-Low-Carbohydrate-Diet/dp/0658001701/ref=sr_1_1?ie=UTF8&s=books&qid=1253192708&sr=8-1

Thanks so much for writing this blog.

I absolutely agree with what you're saying here--for the most part, I do not eat wheat, but I must tell you, the desire for any wheat product never leaves (in my case, anyway) and is frequently craved--but what a punishment for indulging, even once in a great while:
A few days ago, whilst enjoying a delicious mostly protein and fat dinner at Outback, my wheat devil got the best of me, and I took a mere slice of that delicious bread they put on the table, with a generous pat of butter.  Within 5-10 minutes, I literally felt my nose and sinuses swelling up on me.  Not fair, but reality.
Hmmph.

Oh this is so true! I love myself when I stop eating wheat and a lot of sugars - can't get enough sex och have much more energy!

But from time to time I fall back and just crave that pasta... and every time I do, I regret it; Stomach cramps is always what will be served for dessert!

Dairy and lots of sugar.
But wheat might be the worst.

Two years ago, my knees hurt so badly that I avoided sitting in low chairs (I couldn't get out of them) and I was "one-footing" stairs. Then I went on a low-carb diet and the pain cleared up. I failed to put two and two together until a trip to France where I "allowed" myself small amounts of bread and suddenly it became important to know if a metro stop had an escalator. Now I know that eating wheat will result in knee pain 48 hours later.

Fast forward to this summer when my 24-year-old daughter was having stomach pain--it was after meals, but sometimes the pain woke her in the night. "Heartburn," said her physician, maybe related to stress, and put her on Nexium for a month to see if it cleared up. It did, but returned when her prescription was over. Having read about the side effects of PPI use, I suggested to my daughter that she consider eliminating gluten and/or milk products for a while to see if that helped. She did (although she whimpered a bit about giving up beer). The pain disappeared almost immediately, and a bit of experimentation showed that it was wheat and only wheat that caused the pain (cheers).

When my daughter described the pain, I realized that I had the same symptom when I was her age, but I didn't have it looked into because it never lasted long enough to bother with (I'm one of those doctors' kids who avoid doctors).

So my question is, in light of all of the signs that point to wheat intolerance as a cause of gastrointestinal distress and joint pain and a whole lot of other things, why is eliminating wheat not the first course of action?

By the way, I found the recent article in Scientific American on celiac disease, leaky gut and automimmune disease to be very interesting.

Does wheat elimination include eliminating beer, particularly, wheat beer?

It's the only wheat--or grain for that matter--in my regular diet.

"after someone eliminates wheat for several months, re-exposure of an errant cracker or sandwich results in cramping and diarrhea in about 30% of people."

I gave up wheat a long time ago when I found it triggered acid reflux. And I found just the opposite.

As long as I didn't eat wheat regularly, I could have the occasional wheat with no problems.

Does anyone know if Ezekial 100% sprouted whole grain bread (yes contains some sprouted wheat + many other grains) is still considered "wheat" as I want to have a zero wheat diet.  Hmmm  think I just answered by own question.  thanks!

Hi, Chris--

Beer is clearly the least desirable of all alcoholic beverages, partly because of its wheat origin. However, perhaps because of fermentation or some other modification, it doesn't seem to exert all the adverse effects of other products, though celiacs will still react to the gluten.

Anon--

Likewise with Ezekiel. I believe it's better, though not necessarily perfect. It still trigers carbohydrate responses.

Hi, Olga--

Amazing how we are re-learning many lessons learned previously before drugs and fancy hospital procedures.

Another factor in the increased libido may be a reversal of very early nerve damage from high glucose levels. Peripheral neuropathy starts at blood glucose levels that are not really very high at all -- around 140mg/dL, which a person may be seeing after meals for YEARS before they hit the diabetic diagnostic criteria of 180mg/dL after meals or 126mg/dL fasting (and very many diabetics do have measurable neuropathy at diagnosis, for exactly this reason). People worry about their feet when they're considering diabetic neuropathy, but ALL the nerves are adversely affected by being bathed in excessive glucose, and those in the sexual organs are among the most sensitive; I think it's a reasonable theory that one would see a decrease of sensation there even before you have measurable effects in the hands and feet. Fortunately, if neuropathy isn't very advanced, it can be reversed by getting blood glucose under control, and of course that would improve sensation and increase the enjoyability of sexual activity, which would naturally factor into the desire for same. I'm sure there's more to the story, including some or all of the factors you've named, but I think this is probably part of it too.

How do the various grains compare: wheat, rye, barley, corn, rice etc.?

It's called wheat allergy, look it up.  Different antibodies to celiac, different symptoms, but same cause and same cure.

There are gluten free beers available, based on sorgum.  Budweiser makes one called Red Bridge, but there are others on the market.    My sister has active celiac and so I eat an anti-inflamatory gluten-free diet.  Last year at my highschool reunion I had pizza and beer with the boys.  I had bloody stools for several days after!  I believe that most of us are gluten intolerant, that is we cannot really digest the gluten molecule. Many of us develop "leaky gut" from the gluten and then go on to antibody production against the gluten-gliadin molecule.  This protein has several key amino acid sequences in common with tissue proteins in many various organ systems (thyroid, pancreas, adrenal,gut, skin, uterus, placenta  etc) and autoimmune disease begins.  Which organ system is affected depends on your genetic make up.   The persistance of GI docs in refusing to diagnose gluten enteropathy without a small bowel biopsy is amazing to me.  see enterolab.com

A lifelong depression lifted when I went wheat and gluten free 6 yrs ago. I am 66 years old and I wake up with no joint pain. Peripheral neuropathy is better, but not perfect. I have a long list of health improvements.

As far as my heart, dropping wheat and gluten totally relieved my pitting leg edema and shortness of breath. I had cardiac bypass over 9 years ago, but I did not start to heal until I went gluten free. I am sure that gluten contributed to my CAD.

I have no idea what would happen if I were to eat a wheat cracker or a slice of wheat bread. I never want to feel that sick again so I have not been tempted to try even one bite. An accidental crumb is enough to cause my brain to fog and my energy level to bottom out.

This past year I dropped sugars and all grains in order to level out my blood glucose - this has worked well.

I have heard the celiac experts say that no one is able to digest wheat well.

Dr. Davis,
A majority of beer recipes are based on Barley, not wheat. Sure it could contain wheat as an ingredient and most "summer" beers often contain a malted barley/malted wheat mix with the latter as a minor component. Beer (at least other than the generic mass market brews like coors, bud etc) contain substantial polyphenols from hops which I would assume have antioxidant value.

I don't buy this obsession approach that everything that might contain a grain is probably bad. H1N1 is called the "swine flu" so what has happened; people have stopped eating pork.......  I am grateful for the discussion on this site but just sometimes I get a little disheartened with the  generalizations.
Trevor

Dr. Davis, my diabetic friend just announced to me today that her Triglycerides dropped from 400 to 200, her total cholesterol dropped to 178 and all other blood values are now within normal range just by changing her diet and eliminating all starchy foods (white and brown rice, all wheat products, etc.). Her wheat-free diet truly gave her some unexpected effects. Josephine

Dr. Davis
I'm 66 years and was diagnosed with migrene from 20. At 62 I startet to eat lowcarb and high fat. My migrene was gone after 14 days. I thougt that sugar was the worst, but I have come to understand that wheat and barley trigger my headaches more than sugar does.
Other pleasant side effects are no more anal- itching and nearly no more nightly peeing.

My concern about the sprouted grain breads is the inclusion of soy.  I am not sure that the sprouting process eliminates all the toxins from soy (phytic acid, estrogen, goiterogens, protease inhibitors etc. ). Traditional cultures often soaked grains, sprouted them, and then used lactofermentation (sourdough)  methods to prepare their breads or porridges.  This reduced many of the toxic portions of the grains, but soy is much more resistant.  Traditional Asian cultures often fermented soy for months before using as food.

Before the phrase "wheat-belly" was phrased, there was the phrase "beer-belly." Personally, I don't care if it's made from barley or wheat, beer poses a clear danger either way.

I suffered from IBS for years, and discovered the "cure" when I went on Atkins in 1999.  I'm afraid, though that in my case, eliminating wheat alone isn't sufficient, I seem to have problems with any grain that is high in fiber. One or two amaranth based cookies was enough to trigger IBS symptoms for a whole weekend.

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Regardless of Rationale.

Susan,
couple weeks ago, I had to take a trip and drove for 8 hours right after my hard work out at gym. didnt have time to eat at my regular time. that night i had stomich spasm, so bad that it almost made me cry. (now i am completely wheat free for more than 10 months now). only thing that helped me immediate,was powdered Magnesium. the pain would start around 2am and stay on until I take liquid magnesium. the pain wouldnt go away for week or so. funny thing is that in the morning i would go to gym and workout hard with no pain at all. 4 days ago I had to see my doctor and he put me on on Nexium. That was the first night that there was no pain how ever the side effects of Nexium were sharp headache and stomach spasm for 5 minutes. I think that when body is firing on all cylinders, it is important to eat regularly, small meals, more often.

Dr. Davis,

I have seen the mention of eliminating wheat from the diet in many of your articles. Does that mean something like rice is not as bad as wheat namely is wheat is the worst among the grains rice, barley, corn etc ?

Thanks!

-Suresh

Sara,

I found your comments extremely interesting and would like to know more about your research, especially relative to this:
"those in the sexual organs are among the most sensitive"  Do you have reference I can follow?

I've been reading about periperhal neuropathy and autonomic neuropathy and this article was particularly interesting:

Unlike PN, AN is often asymptomatic. Among symptomatic patients (55%), erectile dysfunction seems to be the sole symptom, in line with the higher degree of parasympathetic damage.  

pns.ucsd.edu/JPNS/Ravaglia.accepted.06.16.04.pdf

An improvement in his ED was definitely an unexpected results of a gluten free diet (wheat free was not enough), but my spouse saw further improvements without dairy and soy.

William,
Your comment on the fermentation of soy in Asian cultures appears to imply that this is important to render "safe" food from Soy.  So do you make the same generalization about cow's milk.....? IE it should be cheese and yoghurt before consumption?

Donny,
what is the scientific relation between "wheat belly" and "beer belly" ? none, I would argue. Other than both are not desirable and result from over indulgence.

There are a surprising number of people who are sensitive to specific foods.  I love sushi.  My wife is allergic to raw seafood yet she can down a piece of wheat gluten (seitan) with no affects. I have friends who can't go near gluten without severe cramps. My wife can also eat beef yet it gives me terrible gas. On the other hand, beans have absolutely no impact to my gas productivity.  I write this to highlight that many many people have issues with certain foods while other remain unaffected. YMMV as the saying goes, so lets celebrate those who find relief in changing their diets but lets not claim panacea
Trevor

Suresh--

Yes, wheat stands out as a uniquely destructive grain. While other grains can also increase blood sugar and trigger adverse patterns, wheat is undoubtedly the worst. I know of no other grain than wheat that is accompanied by addictive behavior, also.

Re: beer and barley

Barley also contains gluten, so if you're avoiding wheat because of the gluten, you'll need to avoid barley (and rye) as well.

Re: rice

The data that the idiotic "China Study" book is allegedly based on suggest that rice is the best grain to eat if you're going to eat grain. The highest rate of heart disease in China is found in the province where wheat is a dietary staple and little meat is consumed.

1:100 may have celiac disease, but estimates of those with non-celiac gluten sensitivity range from 10-40% of the population.

It is true, if you want to be tested for celiac disease(villous atrophy), then you do need to keep eating gluten until the testing is completed. If the tests come out negative it does not mean that you have no problem with gluten. You may still have latent celiac disease, non-celiac gluten sensitivity, wheat allergy or wheat intolerance. I am beginning to see more journal articles about gluten sensitivity. Dr. Green recently wrote in the JAMA that more attention needs to be given to gluten sensitivity.

I did not go through blood a biopsy testing as my doctors refused to run these tests. I used Enterolab to confirm I have antibodies to gluten. This was enough proof for me. Enterolab cannot diagnose celiac disease, but it can tell you if you are reacting to gluten and you can be wheat/gluten free for up to 2 years for this test.

There is nothing dangerous about a gluten free or wheat free diet and, luckily, we don't need a doctor's prescription to change our diet. A gluten free diet can be as healthy or as unhealthy as one wants to make it. Along with gluten free, I follow Dr. Davis' recommendation of a low sugar diet to keep my blood glucose in check.

Ouch! much sugar? Damn! diabetes is you will get.

Dr. Davis,

Okay... wheat is BAD.  But... does this include wheat bran, often used as a source of fiber in the diet?  I mean the bran only, NOT wheat germ, or whole wheat, or wheat flours.

Thanks for all you do!

madcook

Hi, Mad--

No, wheat bran is essentially inert. It does not interact with anything and so does not exert any adverse effects. It's like eating wood.

I disagree with wheat bran being inert.  It is a source of phytic acid which has mineral binding properties.  Also, reading sites like FiberMenace.com, bran fiber is certainly not benign.

@Anonymous (before me)

I agree with your statement. Its a fact, try read health book.

I have to mention one more benefit to your list, that I noticed:

- hugely improved dental health and self-healing (sealing) of damaged teeth.

We know that wheat's agglutins (WGA) affect and reduce D3 transport, I have a suspicion that wheat may be also interfering with K2 (thus teeth) but haven't seen much esearch on this yet.

Stan (Heretic)

Re FiberMenace author Konstantin Monastyrsky
Perhaps those wishing to make a value judgement out this website might first want to checkout Jimmy Moore's blog
Jimmy's interview with Konstantin Monastyrsky
and then compare/contrast it with this one in which a certain Dr Davis is interviewed

TedHutchinson, there are many other sources that agree that fiber is not beneficial and is indeed harmful if you don't care for the one referenced.

Nevertheless, Dr. Davis is incorrect about bran being inert.  It does contain phytic acid which interferes with mineral absorption.  Another reason wheat avoidance helps teeth and bones.

@taemo

haha. you're right.. control use of sugar to avoid diabetes.

@Thomas

it has different nutrition level and most of all, its taste.

I have a question: after spending a year in France, I realized that yes, French people are typically lean and thin, however, they eat so much wheat! Pastries, white pastas, cereals...
Do French people display the same numbers when it comes to celiacs disease and wheat intolerance? I am curious to know. Or might it have more to do with volume or the fact that their breads are more often homemade? Thoughts?

I went gluten free for nearly two years and then have been dabbling back into spelt and wheat. My primary reasons for trying the elimination were skin-related (itch, chronic eczema). Sad to say, it don't help much, though I did feel pretty healthy. I just ate a croissant the other day from an organic bakery that stone mills. It was heavan. I didn't feel foggy or anything, so perhaps the key is moderation?
Anyway, great site, very informative. Looking forward to hearing your thoughts on those skinny french people.
PS-I don't have a weight problem and ironically I didn't lose weight when I went gluten free. Ended up eating more meat (allergic to nuts)...

Interesting that inflammation would appear to be a component of nearly all these symptoms which wheat elimination "cures".

My depression and mood swings appear to be closely correlated with blood glucose swings, which may be why that also improves.

I'm another one for whom wheat bran is not inert: it generates BG spikes, although not to the degree of whole wheat. Lectins, phytic acid or wheat germ agglutinin?

http://high-fat-nutrition.blogspot.com/2007/11/how-toxic-is-wheat-well-first-point-is.html

Ted,
Thanks for the link to the livin lavida low carb site interview with Dr. Davis.  Your links are always informative.
In my opinion, all newbies visiting this web site should be directed to this reference for a great summary of what is important in taking care of your heart via diet changes. v.cool, thanks
Trevor

I've just found your blog via Feed the Animal, and I'm so happy I did!  Thank you so much for you posts, I'll be reading often.  

You have a few comments here, but I figured I'd add to your collection of anecdotal evidence:  I'd gone paleo for about a month when I took one 24 hour period off (dinner to dinner).  3/4 of a medium pizza, a snickers bar, 1/2 can pringles, and a dozen chocolate coated gingerbread cookies ended up on the menu.  Within 30 minutes of eating the pizza my heartburn had returned, withing hours of eating bits of the rest I was in PAIN.  Why I kept eating this junk for the next day, I have no idea.  The more of it I ate the worse my stomache got.  Severe upset stomache, badly sufuric burps, bowel discomfort, you name it!  And after that 24 hours I finally reached a level of toxicity where my body literally rejected the food.  So toxic was this junk that use to be "normal" food, that my body threw it up in self defense.  

Needless to say I'm totally commited to the paleo eating now!

What element in wheat are you referring to? everyone needs fiber which is a major component of wheat, people can't be allergic to fiber as their digestive system would pack up if you didn't have any.

Does abstaining from wheat include staying away from spelt and kammut and Emmer wheat as well..or is it the GMO wheat that is the problem?
Some doctors believe spelt is more digestable than regular wheat.

Jenny,

Not true at all. I eat very little fiber and am more regular and have less digestive issues than I ever have. As long as one eats enough fat, there is no need for fiber.

You can get Gluten-Free beer.  One brand is called Red Bridge.  There's another, but I forget the name.  I drink the Red Bridge.  Not bad.

Besides, you can get your "roughage" from raw veggies and salad.  I've been low-carb for about 6 wks. now; haven't had any bread, rice, pasta, wheat, etc.  I've never felt better and have more energy.  My brain is functioning better, too.  Also, have lost 4 lbs.

Beverly

Hi Dr Davis,
Thanks for a great blog.
I just wanted to share my experience of wheat free (I actually went paleo so fully grain and legume free)
No more swelling knees. Probably mild auto-immune, mother has it also.
Large - I mean large and multiple bumps - ganglion cyst that I had for 10 years shrank and disappeared.
PMS with horrid breast pain - gone.
Menstrual pain - less with fish oil, gone with paleo.
Constipation - gone
Pre-menopausal spotting the week prior to menstruation, had this for 10 years - gone.
Lost weight - that last 3 pounds that make me look my best.

I wrote about it here, I for one want to spread the news as a nutritionist.
http://paleozonenutrition.wordpress.com/2010/05/24/my-nutrition-journey/

Is whole grain wheat also harmful?

Thank your very much for all your information.

So people just give up having

1. bread and butter with meals or crusty bread with pasta
2. peanut butter and jelly sandwiches, tuna fish sandwiches etc.
3. pancakes

That seems hard to give up.

As an experiment and in an attempt to lose weight, I put my whole family on a low-carb diet. Cutting out wheat was part of it.
My husband has suffered from a mild type of colitis for the last 15 years. One year ago an awful smell developed with the colitis. Whenever he went to the toilet or passed wind an obnoxious, sour smell like old cheese/rotten eggs lingered a long time after. It caused me to move out of our bedroom, as the smell would cause me to wake up repeatedly. 3 weeks on the wheat-free diet the smell was suddenly gone. It was nothing short of a miracle. It was not something I had expected from the diet, but a very welcome side-effect indeed, as I hate bad smells. By the way - can anyone tell me what generates that particular sour, rotten smell?

legend 018 said:
So people just give up having

1. bread and butter with meals or crusty bread with pasta
2. peanut butter and jelly sandwiches, tuna fish sandwiches etc.
3. pancakes

That seems hard to give up.



Yes. They are addictive, aren't they? Isn't that the point? Wheat is addictive.

A criticism, then a question:
Any food you give up for months will cause diarrhea and cramping when you come back to it, because you've lost the bacteria that help you digest it.  I've experienced this with dairy, meat, and potatoes.  I am skeptical that wheat is any different than other foods in that regard.
I have family members who have experienced benefits from gluten free diets, but don't want to give it up altogether, for various reasons.  Does cutting back-- say, not eating bread but not actively eliminating gluten from all your food choices-- have lesser but similar effects?

Thank you so much Dr. Davis.  You have confirmed our worst fears that seemingly "healthy" wheat is actually a form of subtle malnutrition.  Please mention that it is the gluten that causes the problems.  Not in the allergic sense, but by blocking the important nutrients from fruits and veggies to vitamins and minerals.  Gluten forms a mucoid plaque which covers the small intestine thus causing subtle malnutrition and is therefore responsible for dozens of illnesses.

I have given up wheat because of its effects on myself including acid reflux, rapid heart beat, irritated hemmoroids.  

All of the effects you have mentioned have been documented as far back as 1995.  This is especially true of RA. I remember articles in the nutrition press stating that wheat was one of the triggers for RA. Thanks for all the information.

Hello Dr. Davis,

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Please check it out! Thank you. http://daiasolgaia.com/?p=2212

... fingers: type "submit"... thank you.

I wish this was the case for me.  I have suffered with IBS for 27 years.  I have gone on gluten elimination diets for up to 30 days twice in the past 15 years with no change.  Incorporating it back in, the only thing I noticed was a little bit of heartburn if I had wheat in the morning. I've tested negative for Celiac's and wheat allergies.
I'm not saying your are wrong. But for me a wheat free diet was no cure for IBS.    (I WISH!)
-Karen

I can't rememeber exactly when but several years ago a melting glacier uncovered a 5000 year old man in the Pyranees area. He was dubbed 'Oetzi'.  Since he carried a bow and arrow and kit with seeds he was certainly a hunter-gatherer.   It's logical that he was hunting and carried seeds to sustain him during the day.  But he died of an arrow attack so possibly he was killed for the game he had found, or perhaps by a tribe mate wanting to move up the social ladder.  Who knows.  

kevin

And what about 3-4 small high fat (Omega 6 free) low carbs (no glycemic) meals during the day? Its for example my case

Plus grazing would result in higher levels of digestive acid present in the stomach more often. More acid, more often.......This too is unhealthy...is it not?

Excellent data, doc.

I rarely eat anything big during the day, and almost never before 10am. It's now 12:00 noon and I'll be headed for an intense workout at 12:30 lasting for 30 minutes and will include a lot of pushing weight around. I may eat a bit in the afternoon, but most probably will have a large meal this evening.

This approach has worked wonders in terms of body comp and especially, hunger. I'm just almost never ravenous as I was with all the junk, which I think is the root cause of the grazing dysfunction.

Also, note that it's probably far easier for them to keep their minds off food when they're busy hunting and gathering it.

ting caught up on what meal frequency or timing is "best" and shift the focus toward ensuring an adequate micro and macronutrient intake that supports your goals and lifestyle?

If I am highly active and making quality food choices that fall in line with that activity level, it seems like there wouldn't be anything inherently wrong with eating 4-6 small meals/snacks per day .  That's not to say that 1 or 2 relatively larger meals wouldn't work as well, but I can't see there being much overall difference provided overall daily intake is roughly equivalent (if not the same) and and the focus is on undamaged fat sources, lean protein sources, plenty of vegetables, and a modest intake of fruit (especially things like berries).

Some folks find that various styles of intermittent fasting work best for them when it comes to controlling intake, and others have found that a higher number of smaller feedings work better. So while I do not dispute the wisdom in observing patterns from various hunter-gatherers, I don't feel that mirroring their patterns is something that fits my lifestyle and individual tendencies.

Of course I could be living with my head in the sand and the joke is on me, but I figured I'd just offer up my general thoughts.  I am far from being an expert on these issues.

In any event, thank you for sharing this post, Dr. Davis.

I'm against grazing (especially since it's usually crap that people graze on), but I do have a question about this.  I recently read that the rate of strokes increases during Ramadan, which mirrors this pattern - a large evening meal every day.  

http://www.thaindian.com/newsportal/world-news/does-ramadan-fasting-increase-risk-of-stroke_10038409.html

My father used to just eat one big meal a day at night.  He had a massive heart attack in his 50s.  He ate a lot of meat, butter, eggs, and bacon grease.  I doubt that all of that caused it - I think the primary cause was his two-pack-a-day unfiltered Camels habit.  But all of that didn't prevent it, either.

I've found going down to 2 main meals a day, and only eating between 11am and 6pm that my body fat has dropped considerably.  

I was stuck on about 70kgs for 12 months after starting a high fat, low carb diet, since I've started IF I've dropped nearly a kg of body fat a week for the past 6 weeks (you can see photos on my blog) And I know its body fat because I'm maintaining and even increasing the amount of weight i'm lifting at the gym.

I also feel great too

Then, why the insistence, heard over & over that breakfast is so important?  My body just doesn't seem to want something early in the day, & i've been trying to trust instinct.  But then i wonder if it is just a habit i've gotten into?  

I'm not eating a lot of calories & i eat no wheat (on rare occasion i break this, but have been 95% gluten-free for about 4 years or more).  But no weight loss.  I sometimes wonder if it is because i'm resistant to having breakfast.  

I really don't understand.

I borrow here from the Diabetes community. Blood sugar spikes may be the root cause of or a major contributor to Type 2 diabetes. The bigger the meal the bigger the spike. Most of us that have endured the SAD for most of our lives are well on our way to Type 2 (in my opinion) even after taking to the Low Carb WOE. Thus we are damaged goods and probably would be well advised that if we eat fewer meals per day, we should test the effects on our blood sugar. I do this. Blood meters are dirt cheap. Low carbing no doubt helps but does not assure "no spikes".

Kathryn, the answer to your question "then why the insistence" is because the people who are doing the insisting are basing their advice on little or no real evidence, just pseudo science and old-wivery. Don't confuse exposure with validity. Bad ideas very often get more air time than good ones and the world of medicine and nutrition is rich with examples.

I stress this point because I see that the notion of grazing has seized hold of many people's thinking. In my view, grazing is a destructive practice that is self-indulgent, unnecessary, and simply fulfills the perverse non-stop hunger impulse fueled by modern carbohydrate foods.

If the typical hunter-gatherer tribe eats only once a day and if humans can only absorb around 35g of protein at one time, this would mean that even H-Gs eating very high protein diets would ACTUALLY be on very low protein diets. This is huge no?

Isn't the form of storage fat saturated fat?  maybe this is how they came up with the theory saturated fat is bad for you.  look at all those symptoms when all that sat fat is released into the blood ;)

Wow!  I'm so glad you explained this very topic because that's exactly what happened to me recently.  For the past 8 weeks I've not had any grains or sugars and I've kept my carb level about 20g per day. I've lost 15 lbs so far.  I visited my Dr. in May (prior to any weight loss, and maybe during some gain), and the lipid panel was like this: LDL 84, HDL 76, Trig 40.  When I had another blood test in early Sept, I was shocked to see the markers worse!  LDL 122, HDL 48, Trig 88.  Boy was I disappointed in those latest numbers.  Thank you for explaining how this works while losing weight.  At one point recently I was really discouraged but now I'm really glad about the timing of the tests and your post.  My next blood draw is scheduled for 3 months out from last week, at the request of my Dr.  Maybe then the numbers will have shown some improvement.
Also, glad to hear the you will be on the low carb cruise in May.  My hubby and I are looking forward to hearing you speak and hopefully meeting you then.

I experienced this very thing. After losing serious weight from the eliminating wheat, processed, and sugary foods (1 year in total) I lost 130 pounds (this is an update from a previous post per your request Dr. Williams). When I was nearly finished I went to see my doctor. He wanted to put me on statins. I explained to him how the data does not support application to me (no evidence of heart disease) and I got the mantra about standards of practice, etc, etc. I held my ground and decided I am much happier eating dairy, eggs, grass fed beef, wild caught fish, and as much raw foods (nuts, veggies, fruits) as my body desires to treat my health parameters.

Maintaining weight, it is easy. My BMI (23 down from 40) has remained constant for a few month now. You are right, metabolic processes definitely change. I no longer have sensations of glucose fluctuations or an uncontrolled appetite. I can only imagine the improved hormone regulation and metabolic communication going on inside my body. The symptoms from obesity, all gone. Goodbye sleep apnea, hypertension, hemorrhoids, arrhythmias, gastroinestinal disruptions, smelly body, chaffing thighs, and others not mentioned.

The positive effects are just as dramatic, but I don't want to ramble on.

Weight loss? What is it?
Getting your life back!

Excellent, excellent, excellent, Donald!

I'm glad you got your life back and deprived Big Food and Big Pharma of revenues.

Yup, happens time and again. And your doctor will have no idea what this pink elephant is.

Yes, see you on the cruise!

Would the same lipid response happen if one were replacing body fat with muscle and remain at roughly the same weight?

When I lost a large amount of weight, I had a gallbladder attack. I had my cholesterol levels done during this time, and, yes, the LDL was high. Thanks for this post.

Dr Davis,

I began VLC back in Aug 2010 and transitioned until December. During that time, I went from a slightly pudgy and undefined 163 to a slim and muscular 148 (meaning that I likely lost more than 15 pounds of fat since I was gaining muscle at the same time.)

My weight has remained stable but very graudally increased since December 2010 because I do heavy resistance weight training consistently and take a whey protein powder supplement. Currently I weigh in at about 155 and I have very little flab, if any.

With respect to my lipid numbers, is my body still in some kind of transition phase?
http://paleohacks.com/questions/64890/hack-jack-kronks-latest-lab-results-sept-2011

Thanks,
JK

I went through this back some 3 years ago and was put on a statin as a result.  While it seems out of fashion now with Dr. Davis, at least with those with blood sugar issues, I used oat bran to drive my LDL to 38 from 193mg/dl, thereby bettering Dr. Davis's 60/60/60 guidelines.

Other effects: My trigs actually went down from 55 to 15mg/dl, my a1c increased from 4.8 to 4.9% and finally, I became anemic.

Would I do it again if need be?  Yes, for me, life without the use of a statin trumps most everything else.  Thankfully, these days I still have better 60/60/60 numbers without the heavy use of oat bran which keeps my doctor and the blood bank happy.

Dr. Davis................
Another question regarding D3................
Is there any benefit derived from taking D3 and glaucoma? Does it help relieve eye pressure in any way?

[I am facing laser surgery, so I am really wondering if the D3 will help.]

I don't think there's anything in the literature about D3 helping prevent glaucoma. There is some correlation between D3 and prevention of macular degeneration, but the jury is still out on it.

Sorry, Linda: Way out of my area of expertise.

However, vitamin D is beneficial across so many aspects of health that it's worth doing regardless.

Hi, Jack--

If your VAP doesn't reflect recent weight loss, consider:

1) On the surface, your pattern looks like excessive carbohydrate intake for your genetic susceptibility (small LDL, low HDL, high triglycerides).
2) Apo E2
3) Another condition has entered the picture, such as kidney disease. Unlikely, thank goodness, but worth thinking about.

Let me know what comes of this.

Yes, Buck, since the fat still needs to be mobilized into the bloodstream.

THANK YOU, Dr. Davis for posting this!   I've been trying to find supporting information on what happens during weight loss, because I get questions about changes in blood work from the readers of my websites.   It made sense to me that trigs would increase because of stored fat mobilization, but I searched all over pubmed and could not find a single paper to support that hypothesis.   Thanks again for confirming this!

Dr. Davis, I posted last week about high numbers after being on a no carb, no sugar, no wheat diet for a year. You posted back that it could be weight loss and not to worry. I just heard back from two different doctors who looked at my last two VAP tests and they both suggested that I start statins as soon as possible. They are both doctors who specialize in lipids and also believe in not eating carbs sugar etc. They both want me to take a NMR test which would give them a clearer picture of what is going on. I have lost 25 lbs. over the last year. Do you think that after a year of losing weight it would still have an effect on my numbers? They are worried about apo B which I guess is why they want to see NMR. I don't mind taking the statin if I really need it but I am worried that if my apoB is high because of weight loss I am making a big mistake because once I start there will be reason to be taken off of them. I am also worried that if I don't take the statin now, if I wait another 6 months for another test, I am risking my health. I am 59 with two young children.
Thanks

ApoE2? I thought I was more in the running for ApoE4. Isn't 4 the one where it gets a bit dicey with dietary fats?

Also, kidney disease? what makes you say that. I have had 7 kidney stones (all calcium oxalate. all "pre paleo").  I have several hypotheses about why I don't get them anymore, but my best guess is due to the increase in VitK2, since K2 sort of 'directs' where calcium goes. So I figured my kidneys were much happier with my new diet than with my SAD.

As for excessive carbohydrate intake, yah that may be true, but I think you make an important reference about genetic susceptibility, as many people can do just fine with my carb intake as it does not produce these numbers for them.

We have some interesting things brewing over there on PaleoHacks about what might be affecting my lipids. Travis Culp is kind of leading the charge right now and Dr K is in the mix as well.

http://paleohacks.com/questions/66154/medium-chain-fatty-acids-appear-to-raise-vldl-triglycerides

Thanks for your thoughts Doc.

-JK

Hi, Jack--

If the 150 grams carbohydrates mentioned in the blog post was referring to your intake, then that is definitely at least part, if not all. of the underlying cause.

Apo E2 would serve to exaggerate this effect, mostly by way of delayed clearance of postprandial lipoproteins. This could be apo E4 but it would be a very atypical pattern, since there are low HDL/high triglycerides.

Kidney stones in and of themselves would be insufficient; it would have to involve overt kidney dysfunction.

Anyway, please let me know what comes of this.

Hi, Bob--

It's not so much the period of time required to lose the weight, but whether the blood was drawn too soon (less than 2 months) after weight plateaued. If drawn too soon, it will yield confusing or alarming numbers to the weight loss-uninitiated.

Getting an NMR is always a good idea, since it yields the most confident value, LDL particle number.

Have you gotten a heart scan? Remember, it's more about coronary plaque than about calculated LDL or apo B.

Hi, Ellen--

Surprising, isn't it? Perhaps it's something we should do!

Anyway, it is critical to recognize this, else people get mad and throw things and think that the diet is destructive when, in reality, it works like crazy--if you know when to draw the blood sample.

Dr. Davis,
I had a heart scan thanks to your blog about 4 years ago with a score of zero. At the time I was on Lipitor following low carb diet but with little sat. fat. I was mostly eating skinless chicken, salmon with mayo. Now I am on high sat. fat diet. Beef and more beef. My weight is still dropping. I started at 186 and now I am 159. I have no idea when my weight will plateau. I feel I am in a bad position as two lipid doctors feel I should be on statins now yet I believe the numbers are not accurate because of the weight loss. If I wait for weight loss to stop I may be putting myself at risk but I don't want to go on statins if not necessary.
Tomorrow I am planning on the NMR test.
Thanks

Since I consistently get a server error trying to post this comment to the small LDL post, I am posting it here.

Dr Davis,

Do you think at some point you will drop the TYP target for LDL to be 700 or less in favour of a target amount or percentage of small LDL?

Thank you.

I've got to show this article to my mom. My mom has struggled with her weight for a long time. Her doctor told her she would give her 6 months to try and improve her numbers through diet and exercise. If they didn't go down she would have to start taking statins which my mom did not want to do. My mom did manage to lose a considerable amount of weight (about 50 pounds) in that 6 months period. She went to see her doctor, had a lipid panel done and the doc said her lipid panel numbers were worst than before. The doctor blamed her for not eating the right stuff  and said she needed to start statins now or die. It really scared my mom and she got frustrated. She ended up taking the statins because she didn't feel she had a choice and reverted back to her old lifestyle. Maybe if she knew this information she wouldn't have been so discouraged.

Oh, boy, Kat. It sounds like this is precisely what happened.

I truly find it incredible that weight loss for my colleagues is such an uncommon thing that they don't even recognize it.

Hi, Gene--

Yes, I am trending in that direction. However, it remains unclear what the safe threshold is for LDL particle number or apo B when small LDL is minimized or eliminated. BIG question with no current answer.

Hi, Bob--

Be careful: Even the NMR is subject to the confusing and transient changes that occur during weight loss. In fact, you can observe these effects in ALL lipoprotein testing techniques.

I know of no way to subtract the effect of weight loss except to be patient and wait for weight to plateau.

Donald--

I loved your comment so much I'd like to make it the focus of a blog post!

I' ve cut out wheat from my diet and my wheat belly has disappeared. Unfortunately there is still fat around the hips/thighs. Still, I'm very pleased. Thanks!

Great, Tom!

Just be patient. It tends to come with time.

This post brought tears to my eyes. Thank you SO VERY MUCH for posting this. I have been going crazy trying to figure out what the heck is going on.
I went to see my doc in mid-June, who put me on lovastatin (added to blood pressure meds, Ambien, and Prilosec). He had done labs and was unhappy with my cholesterol.
I went on low carb in early June, about a week before the doc visit. I have done low carb before and knew it would drop my cholesterol, but went along for now. For 6 weeks all was fine and I lost nearly 20 pounds. Started feeling better - was able to get off Ambien and sleep better. Was able to stop the Prilosec also (my GERD disappeared). Because I was trying to get into ketosis to burn fat, I was monitoring my blood sugar. At about 6 weeks into it, I hit a stall and have had to fight like heck to keep losing any weight. But the worst part (for me) was my glucose level. Inexplicably, my fasting glucose crept up just over 100 and stayed there most days. I was horrified - I was not eating any excess sugars, in fact, trying to stay under 20-30 carbs a day. I am a nurse and I know what a fasting glucose over 100 will get me diagnosed with - diabetes. My goal is to get OFF all meds, not get labeled with diabetes and put on more of them. To top it off, my doc wanted new labs after 6 weeks on lovastatin, and I refuse to go until I figured out what the heck was going on with my glucose and fixed the problem. My doc is nice, but I highly doubt he is evolved enough to listen to this argument. He still subscribes to the high cholesterol theory of heart disease, after all.
I Googled my head off and tried to figure it out. Lots of theories out there. I tried all kinds of supplements supposed to regulate your glucose, and experimented with timing of food and activity. Even stranger, my glucose would RISE after exercise in the morning (still fasting!), but lower if done in the afternoon. I thought maybe I wasn't eating enough carbs and my liver was kicking out glycogen during the night. The day I came home from work after a just-over-100 fasting that morning and checked my glucose and it was 90 (!) 4 hours after lunch, I wanted to go get the damn labs done, but they were closed.
I knew blood pressure, cholesterol levels and glucose are all tied together, but it had not occurred to me that losing weight mobilized fats into the bloodstream and may be behind my glucose being a pain. Makes me wonder what the lovastatin did for the 60 days I was on it, lol. But my dilemma is that to find out, if I go with an elevated glucose, I will be hosed. :-( So I guess I'll go find a home cholesterol kit and see, and be patient on the glucose issue.
I also found some interesting info on low stomach acid - I had been on Tums, Zantac and then Prilosec for some time, and I found my glucose issues started around the time I *stopped* taking that stuff... More food for thought.
Anyway, thank you so much for posting this - at least I am not in a panic at the moment. I am not done yet, though - I still have about 45-50 pounds to go. I am not sure I can hold off the labs that long. I plan to keep an eye on my fasting (97 this morning) and when it's well under 100 will try to get the damn labs done.

That's great, Suze!

Yes, we have to be properly armed against our doctors!

What defines a weight plateau? I was diagnosed with gestational diabetes while pregnant. I left the hospital 20 pounds lighter than I was pre-pregnancy thanks to a lower-carb diet. Over the next 6 months, I lost an additional 25-30 pounds. I'm not losing weight drastically any longer -- I'm now well within the "normal" range for my BMI. However I am still dropping a pound or two every month or so (still breastfeeding). When I tested my blood sugar about 4 months ago, my fasting number was 104. I'm now 11 months postpartum, so its been about 5 months of very gradual weight loss. Would this still change my numbers because I'm technically still losing weight?

Probably not, Kelly.

I don't know why, but weight loss that has "decelerated" to this degree seems to not be associated with distortion of metabolic markers. It doesn't mean that continued weight loss won't yield further improvement, but that the current numbers are indeed true.

Donald, congratulations on these tremendous improvements.  Your experience makes me think that I can do the same if I keep at it.

Dr. Davis, I really appreciate all the work you put into the Wheat Belly book.  It is an eye opener.  I have a question.  My husband is diabetic (2 shots per day) also he has Mysenthia Gravis.  Do you have any information regarding Mysenthia Gravis.  Will  eliminating wheat help get rid of or lessen the effects of this disease.  My husband and I are deleting the wheat and i already feel better.  Thank you.

Thanks. Wanda.

There are, unfortunately, no formal clinical observations that combine wheat/gluten elimination with markers for myasthenia gravis.

On the most anecdotal level, I have one patient with myasthenia gravis who tells me that her symptoms are substantially improved, though not entirely relieved, with wheat elimination. This seems to be true of nearly all neurologic phenomena that do not have wheat as their original cause: at least partial improvement.

It is certainly worth trying for this as well as a host of other reasons.

Thank you for posting this. I think I'm going through this right now. I've lost 63 lbs since being diagnosed with DM last Nov and my A1C is down to 5.5 from over 13.3.  My weight loss has slowed to about 5 lbs per month now and I have low thyroid symptoms but all my doctor cares about is putting me on statins. I'm seeing a new doc next month to try to get more than a TSH test but I know he's going to be concerned about my lipid profile, too. I'm going to ask for either a VAP or NMR test. I don't know how bad these numbers really are but they made the last doctor flip out. I keep under 30 carbs per day, am off all wheat now, and walk at least a mile a day. Here are the most recent numbers and the change from 8 months ago:
Total: 338 (+58)
Trigs: 138 (-39)
HDL: 50 (+10)
VLDL: 35 (+4)
LDL: 253 (+44)
%HDL: 15 (+1)
Chol:HDL Ratio: 7 (no change)

I'm not sure what to do in the meantime while I wait for the next appointment, other than be patient, but I'm going to print this post out, anyway.

Very nice result on your weight and diabetes, Jo!

It looks like you have a genetically-determined pattern, either familial heterozygous hypercholesterolemia and/or apo E4. Sadly, in this situation, diet efforts cannot fully disable the impaired handling of fats that arises from these genetic variants. Statins in this case may not be a bad idea. You may be the occasional exception. Statins are overused and abused, but your situation is one in which they may be appropriate.

Well, I finally went to get the labs done, and it's a mixed result. After 4 months on low carb and nearly wheat-free:
cholesterol - 368 to 282 (-86)
HDL - 40 to 61 (+21 :-D)
LDL - 287 to 185 (-102)
ratio - 9.2 to 4.6 (cut in half!)
VLDL - 41 to 36 (-5)
triglycerides - 207 to 179 (-28)
Pretty good improvement in 4 months, I think. The first two months I was on lovastatin, and the last two months, all diet/exercise. I really do not want to go back on statins.
However, my fasting glucose was 104, despite my efforts to get it lower before getting labs. Now I will have to argue with my doc, I am sure. I got an A1c and it was 5.2, which is totally normal, so at least I am armed with something!!!
Suze

P.S. - I have also lost almost 30 pounds!
And - I just ordered Wheat Belly to read on my Nook. I can't wait! I think you are SO right about all of this!

Wow, Suze!

Stupendous progress! Keep going.

Dr. Davis,

Interesting. In your opinion, do you think Americans have genetically developed a sensitivity to wheat because of over-consumption? Or, do you think the current variety is just an inferior type?

I do wonder how Spelt (Triticum spelta) might do in this kind of experiment.

It would be interesting to try the same experiments with other early varieties which can actually be purchased retail, like spelt and kamut.

I'd like to see the same experiment without the hour of high-intensity aerobic exercise just beforehand.

wonder what the BG would have been had she done the high impact aerobic workout AFTER injesting the eikhorn bread.

Carb injestion is suggested for high intensity workouts.

Also wonder what the impact would be for a person with diabetes T1 or T2.

Another interesting experiment could be to sourdough the eikhorn.  In the old days you couldn't just go to the supermarket and buy yeast. Sourdough is said to be healthier than normal bread because of the fermentation process.

I'm finishing a jar of "dry" (not oil suspended) Vitamin D3 capsules and taking them with enteric coated fish oil. Might the enteric coating prevent the fish oil from helping the "dry" D3 absorption?

Really interesting post. I think I'm sensitive to wheat, but can't seem to stop eating it right now. Once I gave it up for about two months and lost 20 pounds. I should probably try to eliminate it again. Thanks for the insight.

Interesting.  I have just the opposite experience though.  My very rare (maybe once every 6 months or so) consumption of wheat causes no obvious symptoms whatsoever though I have in the past had severe sinus allergy response to wheat/gluten

When I first went gluten-free, I was not as careful as I am now and had several incidences of acute joint pain (with incredible heat) upon exposure to minute amounts of gluten.  The last time I knowingly ate gluten (crumbs from a crouton on a salad) I woke up the next day with the most intense back pain I have ever had.  My usual response to gluten is in the form of migraines. This pain was definitely not muscle pain but neurological with squeezing pains from my spine to the front.  That was the last time I had any gluten - I am extremely careful now and I have been GF 3 years and feel so much better.   I think gluten is a poison, plain and simple, and everyone would be better off not consuming it in any way.

I'm one of the lucky ones.  I caved during the silly season and stole a couple of my sisters' delicious homemade double chocolate cookies.  Alas, no mad dashes to the procelean apparatus.

Wheat breeding sounds to be at fault for the way it's protein folds into an antigen trigger for a lot of people. Granny gave me jam with bread, pie and sugar cookies which didn't provoke malaise, but that was older breed of wheat.  

Now-a-days professional diet advice is to avoid sugar, substitue sweetener. So, many don't get that sugar binding to  the gluten protein fragments. For people with metabolic syndrome adding back in sugar doesn't make sense; they can't use it to "goop-up" the gluten. Cutting out the wheat for them solves the dilema.

Gluten are metabolized into opioids. Both the digestive system and the immune system have lots of neurons AFAIK. Is a nice system to protect the brain, I would guess. Evolution and natures way to say: Don't eat that, it'll mess you up.

Why diarrhea with wheat rechallenge etc.?
Perhaps because your bacterial intestinal flora has changed since wheat/grain elimination.

I have suffered from gastroparesis for 20+ years. Some medication has helped, but nothing has worked better than a carb/wheat free diet. If I avoid them my digestion seems fine. One cookie and within a few hours the rumbling and belching begins . . .

There's this Ethiopian restaurant here in LA. They serve a flat bread called Injera.

I must have it once or twice a year, I tell you, I must! Even though it causes sores in my mouth by the next morning. It never did that when I was eating wheat regularly. Now that I've given up wheat, BAM! Sores!

Otherwise, I'm a sore-free, wheat-free good boy the rest of the year.

Dr. Davis,

Great post.  I believe I have experienced exactly what you described.  I gave up drinking beer (my only grain) last summer and recent grain encounters led to stomach pain and quick trips to the bathroom.  One time I felt really sick for hours.

There are never a shortage of reasons to avoid grains.

@ Anonymous,
I did some work in Ethiopia in 1970 & ate a lot of Injera;
fermented Teff grain with a soaking phase. This increases the % of Arginine amino acids in Injera. People with cold sores are often agravated by arginine foods. Your sensitive mouth tissue is probably reacting to the high level of arginine. (Your individual sensitivity would likely extend to Indian Idli, soaked/fermented rice with dhall bean puff; it's bio-converted a lot of arginine too.)

For those of us that are cutting way back on wheat in our diets, but not eliminating it - what are our best options?  I'm finding heirloom wheat flour available on the internet.  And here's an interesting article I found on Heirloom wheats:
'Are Heirloom Wheat Varieties the Next Big Baking Trend?"
http://www.seriouseats.com/2010/01/is-heirloom-wheat-the-next-big-baking-trend-jim-lahey.html

And what about Kamut?  Any comments?  Here's a write-up on it - it has some very nice features.
http://www.suite101.com/content/kamut-ancient-grain-in-modern-times-a89648

I try to avoid wheat all the time.

However, I found one bread here, that is made without Flour but uses wheat sprouts instead. The recipe is made by Russian academic scientist.
You have some English language info at

http://www.zernohleb.ru/health_eng.html

What do you think about it ?

Thx

My digestion was always lousy (but I didn't know it) until I cut out wheat.

Now if I reintroduce the reaction varies depending on the form of poison. Pasta is worst, sending the gi tract into the red zone for a week, plus migraines and sinus.

other forms (cookies, pizza) the reaction is less volcanic, but still noticeable. The baseline reaction is the sensation that the lining of my stomach has been scrubbed with a brillo pad, and sometimes joint and back pain, with a touch of sinus fun.

All this I used to think of as"normal".

Anyone have any success with enzyme products (like "Gluten Ease“) to help deal with occasional exposure?

"The majority of people who experience a wheat re-exposure syndrome will have diarrhea and cramps..."

This seems to say that of those who DO have symptoms ("experience a ... syndrome"), a majority will have diarrhea and cramps and a minority will have other symptoms.  But what proportion experience any symptoms?  Like Geoffrey above, I don't.

Wow... that just happened to me.  But only after being wheat free for like a week.  I was experimenting with a gluten free paleo diet but went out with some friends to the mall to see a movie.  I drank one beer ate 4 slices of pizza and a big cookie.  I ended up screaming at a friend over a stupid comment, nothing serious, but I felt SO angry .  Something that is not usual for me.  Then that night I woke up in the middle of the night with stomach pain and diarrhea.  
This was after just 1 week with no wheat.

I forgot to add that I had bad headaches just 30 minutes or so after eating the pizza slices too..

Don't you think this could also have something to do with the 1 in 133 statistic for celiac disease? Alot more are gluten intolerant and on down the spectrum to gluten sensitive.  

That adds up to a whole lot of people out there who are on the continuum of mere sensitivity --->celiac

That's me in a nutshell. Re-exposed to wheat and it was two days of unspeakable nastiness... I lapsed into this silliness as an experiment with the 4HB which necessitates a weekly wild day. It was wild alright...

Great post. I would love it if someone could explain the mechanism by which this re-exposure horror happens.

Since cutting out gluten, even tiny exposures have sent my stomach into paroxysms of pain. This is accompanied by nausea and an all over sick feeling, like I have been poisoned.

My bloods tested negative for coeliac though so I don't understand why I have such a bad reaction.

I am one of those people prone to headaches, migraine and colds. Usually, my first recourse is White Flower Embrocation (embrocation.50webs.com), also called White Flower Oil