Don't forget how dangerous heart disease can be

Sometimes it's easy to get smug when coronary plaque is a reversible process.

When you see people day in, day out, week in, week out, drop their heart scan scores, reversing what could be a dangerous disease, you can sometimes lose sight of just how dangerous coronary disease can be.

Whether I like it or not, I maintain a reasonably active role in hospitals out of necessity. I do need their services occasionally for people with advanced heart disease when I meet them (when regression is not the initial conversation for safety reasons), or valve disease is diagnosed, or someone shows up with congenital or heart muscle diseases. In other words, although we focus on coronary issues, there's more to heart disease than just coronary disease.

This unfortunate case just served to remind me how powerful coronary disease can be. Elizabeth, an active 67-year old, finally came to the hospital after suffering 6 months of chest pain and increasing breathlessness. She hated hospitals and hadn't seen a doctor in 30 years since she was successfully treated for cancer.

In those 30 years, she'd been quite active with family and a small business. But she also smoked 2 packs of cigarettes most of those years.

After she was admitted to the hospital, it became clear that Elizabeth had experienced one, if not several, heart attacks along the way. The entire front 2/3 of her heart was non-functional. If that wasn't bad enough, two of her heart valves were severely diseased and dysfunctional: Her aortic valve barely opened (aortic valve "stenosis", or stiffness) and the mitral valve leaked severely (mitral valve "insufficiency", or leakiness). All of this was confirmed with conventional testing in the hospital, including a heart catheterization.

Elizabeth ended up in emergency surgery--very unusual, by the way, for valve surgery of the sort she had--but died in the first few hours after her procedure. Her heart had simply been too damaged from her heart attacks, and the extraordinary stress of surgery that included two valves was too much. She died on the ventilator.

Coronary disease is a very serious matter. When I see cases like Elizabeth, it boosts my commitment to tell everyone that heart disease--when identified early enough--is a controllable, preventable, even reversible process. For poor Elizabeth, she was much too far down the path of severe, irreversible disease that control or reversal was simply not an option. She was in imminent danger of dying even upon arrival.

It's exciting yet sometimes frightening to know what you have in your hands: The means to control this monster called coronary disease. Use it wisely. But don't lose sight of what it can do it you permit it to grow, fester, and explode.
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My letter to the Wall Street Journal: It's NOT just about gluten

My letter to the Wall Street Journal: It's NOT just about gluten

The Wall Street Journal carried this report of a new proposed classification of the various forms of gluten sensitivity: New Guide to Who Really Shouldn't Eat Gluten

This represents progress. Progress in understanding of wheat-related illnesses, as well as progress in spreading the word that there is a lot more to wheat-intolerance than celiac disease. But, as I mention in the letter, it falls desperately short on several crucial issues.

Ms. Beck--

Thank you for writing the wonderful article on gluten sensitivity.

I'd like to bring several issues to your attention, as they are often neglected
in discussions of "gluten sensitivity":

1) The gliadin protein of wheat has been modified by geneticists through their
work to increase yield. This work, performed mostly in the 1970s, yielded a form
of gliadin that is several amino acids different, but increased the
appetite-stimulating properties of wheat. Modern wheat, a high-yield, semi-dwarf
strain (not the 4 1/2-foot tall "amber waves of grain" everyone thinks of) is
now, in effect, an appetite-stimulant that increases calorie intake 400 calories
per day. This form of gliadin is also the likely explanation for the surge in
behavioral struggles in children with autism and ADHD.
2) The amylopectin A of wheat is the underlying explanation for why two slices
of whole wheat bread raise blood sugar higher than 6 teaspoons of table sugar or
many candy bars. It is unique and highly digestible by the enzyme amylase.
Incredibly, the high glycemic index of whole wheat is simply ignored, despite
being listed at the top of all tables of glycemic index.
3) The lectins of wheat may underlie the increase in multiple autoimmune and
inflammatory diseases in Americans, especially rheumatoid arthritis and
inflammatory bowel diseases (ulcerative colitis, Crohn's).

In other words, if someone is not gluten-sensitive, they may still remain
sensitive to the many non-gluten aspects of modern high-yield semi-dwarf wheat,
such as appetite-stimulation and mental "fog," joint pains in the hands, leg
edema, or the many rashes and skin disorders. This represents one of the most
important examples of the widespread unintended effects of modern agricultural
genetics and agribusiness.

William Davis, MD
Author: Wheat Belly: Lose the wheat, lose the weight and find your path back to health

Comments (7) -

  • HS4

    2/7/2012 11:08:16 PM |

    Fantastic, Dr Davis!  I read the article earlier today and was thinking of sending in my own response but yours is ever so much better and comes with greater credibility which is important.   I hope they publish your letter.

  • Dr. William Davis

    2/8/2012 3:02:38 AM |

    Thanks, HS4!

    But don''t hesitate to add your voice. The more they hear this message, the more likely others hear it, too.

  • Scott Hamilton

    2/10/2012 4:01:24 PM |

    There were some comments in past postings regarding ancient vartieties of wheat, such as Emmer and Einkorn. Although these types still pose problems from a total health perspective I was thinking perhaps an original form of barley might also provide better health benefits with less metabolic damage than the newer varieties.

    There are recipes where the addition of grains in relatively small amounts can improve texture and flavor and I have used barley for this purpose extensively in the past.


    Are ther sources of information or supply of older or alternative forms of barley?

  • Ronnie

    2/11/2012 6:53:52 PM |

    Go Doc!

  • farida

    8/7/2012 7:23:42 PM |

    I would like to know if Dr Davis would be interested in doing a 30 min tele lunch and learn workshop, we own a wellness company with 000's  of users on our health portal.  It would be a great way to promote his books/blogs.

  • Magnesium citrate versus glycinate

    8/15/2012 8:12:45 PM |

    [...] wheat from your diet. Give it a try for 2 or 3 weeks and see how you feel.    Here's why:  My letter to the Wall Street Journal: It’s NOT just about gluten | Track Your Plaque Blog  "1) The gliadin protein of wheat has been modified by geneticists through their work to [...]

  • [...] I'm suggesting.   What about WHEAT?  Wheat has been a Frankenfood for the last 40 years, bcfromfl:  My letter to the Wall Street Journal: It’s NOT just about gluten | Track Your Plaque Blog  "1) The gliadin protein of wheat has been modified by geneticists through their work to [...]

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