Joel Fuhrman, MD

Does anyone know anything about the Joel Fuhrman, MD way of eating and how it effects A fib?
I know it is mostly vegetarian.
He disputes what Dr. Davis says about grains. He agrees with what he says about refined grain but not about whole grains.
He also says that Drs. Davis and Perlmutter recommend to many animal foods.

Thank for any information you can give me.

Maryann

Maryann: My wife and I have been fans of Dr. Fuhrman for several years now. We followed his diet, (love the 10% free food part particularly), each lost over 10% of our body weight over 6 months and I cut my blood pressure medication in half or more.

We did not buy any of the foods sold on his website as they're easier and cheaper to get on the outside.

It's one of the easier diets that we've tried to follow but, like all of them it's difficult when eating out regularly or entertaining frequently. The most difficult part is being unique when dining with groups and feeling like, "one of THOSE types".

The real secret for us, I strongly believe, was only whole grains and cut out all simple sugar conversions; like pasta, bread and anthing that quickly converts to sugar which makes the insulin level go up when makes one hungry for more sugar. Whole fruit is fine with some unsalted nuts for snacks.

The easiest part was to not even let the servers in restaurants put bread and dessert menus on the table. The second easiest part was to share meals in restaurants followed by eating more slowly and stopping before becoming completely full. The third easiest is to always have salad dressing on the side and stick to flavored vinegar with a little oil.

We're still hanging in there with most of Fuhrman's program.

Gordon

Maryann - If you check Dr. Hyman's response in that report on Dietary Enlightenment, he's a top Functional Medicine MD who is definitely not in favor of eating the modern grains for the reasons he mentions. There is science to back that up and I've noticed that a lot of these popular eating plans ignore that science about grain reactivity and that obviously accounts for why so many people continue to have chronic ailments.

The one thing that stands out as highly critical is protecting the brain from degenerative diseases which are escalating so rapidly and in younger and younger people. In the Enlightenment report, Neurologist, David Perlmutter comments:

Healthy cell membranes require healthful fat intake and says that this notion of eating high fat is going to cause heart disease could not be further from the truth as shown by the NEJM study 2008

This equates to about 30% of caloric intake from protein, a very low carbohydrate intake and high healthy fat intake to protect the brain.

If we don't have functional mental capacity, life isn't worth much.

Jackie

Maryann - I should also say that any dietary plan that enables the person to lose weight if needed and maintain that healthy weight loss along with keeping Hemoglobin AlC levels at the 5% or less level, would be appropriate. You must continually ensure that your body stays healthy and not damaged by the glycated end-products that are so prevalent and connected to so many chronic diseases. It can be difficult to do that when grains (or sugar) are included... especially the ones that are those discussed in the Enlightenment report.

Wheat is the product of a cross between 3 different grass species which is reputed to happened 10,000 B.C., since the beginning of civilization. Wheat has been found in pits where human settlements flourished over 8,000 years ago. In the British Museum you can see actual loaves that were made and baked in Egypt over 5,000 years ago.

Americans love food demons, and our newest one is wheat. The top-selling diet book of the moment is Wheat Belly, in which a Wisconsin-based cardiologist blames the humble grain for everything from dandruff to dementia. The author, Dr. William Davis, advises to never let the stuff cross your mouth; the inclusion of healthy whole grains at the top of the USDA’s food pyramid is “among the biggest health blunders ever made in the history of nutritional advice,” he writes. He also compares wheat to Muammar Gaddafi and heroin. Wheat Belly and its requisite upsell Wheat Belly Cookbook have sold some 300,000 copies.

Americans have been down on carbs since the Atkins diet craze over a decade ago. More recently, there’s been a rise in animosity toward gluten, a protein found in wheat, barley and rye. Some people with a severe wheat allergy or celiac disease are genuinely gluten-intolerant, but there have been questions as to whether the spike in sales of gluten-free food is more a fad than a reflection of a genuine health concern.

Granted, wheat shows up in all sorts of places it shouldn’t, through additives such as malt, modified food starch and dextrin. But as with almost every other kind of food category, there is good wheat and bad wheat. A slice of 100% whole wheat or other whole-grain bread contains necessary fiber, B vitamins and protein. On the other hand, a pretzel is mostly refined flour and salt with little nutritional value. We don’t all need a gluten intolerance to understand this.


According to Davis’ patients, following the wheat-belly diet has helped them lose weight, cure Type 2 diabetes and feel better overall. Great! However, eliminating any huge category of food from one’s diet, whether it’s sugar, meat or alcohol, will usually get similar results. But it’s not a sustainable way of eating, and most people gain back the weight. Successful diets follow the same old advice: Eat less overall and move more. That hasn’t changed.

Davis writes, “You don’t have to wait for a large-scale clinical trial to know whether this is relevant to your health situation.” That does not boost confidence in Davis’ science; it just reassures us that we shouldn’t wait for science to buy the cookbook. Not that you need anything more than common sense to guide what you put into your mouth. As Michael Pollan wrote in Food Rules, “Eat food. Not too much. Mostly plants.” Wheat is a plant, and that book was a best seller too.

Dr. Hyman, Davis and Perlmutter have books, vitamins and appear quite often on PBS, one believes in Vegetarian diet, one in high fat, I go along with Dr. Colbert in Orlando, he says the Mediterain diet is the best, other Holistic docs agree.

Liz

Maryann,

I have been eating the Dr. Furman way for about a year. If you are interested in this topic, read his book: "Eat To Live" cover to cover. It is an education. I have been on diets since I was 13 years old. I am now 69 yrs old. Dr. Furman's way of eating is the best I have found for losing weight, achieving and maintaining good health. I am not hungry. I am so full on eating huge salads with lemon juice, apple cider vinegar, little bit of healthy oil (1 tsp.), fresh fruits, seeds, little bit of nuts, lots and lots of steamed veggies. Jackie is right, healthy fats are very important. In the first part of Dr. Furman's way of eating, fats are limited so as to help lose weight fast and easy. Later in the program healthy fats are added back for long term life style eating.
I like almonds, walnuts, brazil nuts, pumpkin seeds, coconut oil, olive oil, fish oil and butter. You must still keep the quantities low.
I have lost 75 lbs in the last 5 years and will continue to lose another 25 lbs. For those who be become very slender with a BMI in the low 20s their ablations have a 500% greater chance of long range success. That's what motivated me to take full responsibility and do this.

Best Regards,
JohnB

John:

Our bodies are made of 50% protein, this Fuhrman diet has hardly any protein. For me, without protein I don't have any energy, he also uses soy which is not good for us:

by Mary Shomon

It seems that there's isn't a newspaper, magazine or news program that hasn't recently featured a story on the amazing health benefits of soy food products and soy/isoflavone supplements. Soy is promoted as a healthy alternative to estrogen replacement for some women, as a possibly way to reduce the risk of breast cancer, as a way to minimize menopause symptoms, and as a healthier, low-fat protein alternative for meats and poultry. But what all the positive stories fail to mention is that there is a very real -- but very overlooked -- downside to the heavy or long-term use of soy products.

Soy products increase the risk of thyroid disease. And this danger is particularly great for infants on soy formula.

This is not information that the powerful and profitable U.S. soy industry wants you to know. The sale of soy products is big business, and the increasing demand for soy protein products, soy powders and soy isoflavone supplements is making that an even more profitable business than ever before.

In researching my book, Living Well With Hypothyroidism, which covers the issue of soy products and the thyroid in great depth, I talked to Dr. Mike Fitzpatrick, an environmental scientist and phytoestrogen researcher who has conducted in-depth studies on soy, particularly the use of soy formulas. Dr. Fitzpatrick makes it clear that soy products can have a detrminental affect on both adults and infants. In particular, he firmly believe that soy formula manufacturers should remove the isoflavones -- that part of the soy products that act as anti-thyroid agents -- from their products.

Researchers have identified that the isoflavones act as potent anti-thyroid agents, and are capable of suppressing thyroid function, and causing or worsening hypothyroidism. Soy is a phytoestrogen, and therefore acts in the body much like a hormone, so it's no surprise that it interacts with the delicate balance of the thyroid's hormonal systems. High consumption of soy products are also proven to cause goiter, (Anti-thyroid isoflavones from soybean: isolation, characterization, and mechanisms of action, Divi RL; Chang HC; Doerge DR, National Center for Toxicological Research, Jefferson, AR 72079, USA, Biochem Pharmacol, 1997 Nov, 54:10, 1087-96)

Liz

Maryann,

I eat pretty much that way, without the grains & legumes and lower fruits. I also avoid most "healthy" animal fats. Why? Because I have an ApoE4 gene (about 25% have at least one). This means I process all saturated fats slowly and must minimize them (I've confirmed this for myself with detailed n=1 testing). Dr. Davis comments on E4's here " I hate apo E4 because it means I've got to dust off the nonsense I used to tell patients about cutting their fat, cutting their saturated fat. But that's what apo E4 people have to do. But it doesn't end there. Apo E4 people also typically have plenty of small LDL particles triggered by carbohydrates. Put fats and carbohydrates together and you get an explosion of small LDL particles. Remove fats, small LDL goes down a little bit, if at all. Remove carbohydrates, small LDL goes down but total LDL (mostly large) goes up. The large LDL in apo E4 does seem to be atherogenic (plaque-causing), though the data are fairly skimpy." <[www.cureality.com] So I restrict starchy carbs, I minimize saturated fat and my protein consumption is modest.

Plant protein is deficient in methionine. This is a good thing and there are data that suggest animals live 30% longer on methionine deficeint diets. I also take extra glycine to offset the methionie I do consume. Data also suggest that a bit of animal protein helps round things out.

For many, but not all, the lectins in grains and legumes can cause autoimmune and gut issues. Traditional preparation of legumes can help neutralize the issues the lectins cause.

That being said, I'm sure many do very well on this diet, since it is whole foods based.

As to eating socially, I've been keto-adapted for 4 1/2 years or so. This means I can easily fast for part, all or multiple days. I easily just skip eating if I can't eat what is appropritate for me. My good friends accept this. Part of an Alzheimer's Disease mitigation program (E4's are at much greater risk for heart and Alzheimer's disease) is ensuring at least 12 hours fasting between dinner & breakfast and 3 hours between dinner and bed. I take this a bit farther and never eat lunch. This makes it easy as I can readily accept whereever people want to go out to, I just don't eat. I'll tip the wait staff well too, just for my water.


George

I have been researching and experimenting with my diet ever since my first afib episode in 2003, twelve years ago. Even prior to that, due to my chronic obesity, I had "done" weight watchers about 6 times in the last 20 years. I had achieved goal or near goal 4 times. During this period I also began introducing some vitamins and minerals for health. I had a tendency to regain the weight due to basic nutritional ignorance.
I started studying "Paleo" low carb eating about 10 yrs ago. I 'did' several of the popular 'diet doctors' low carb plans. I became interested Westin A Price and his diet investigations. His research is very interesting to me. One of his focuses is to stay away from processed foods. That is a very important part of maintaining health. Staying away from high glycemic foods such as sugar and simple carbs, no rice, potatoes, white flour. The possible exception here is fruits, as fructose does not stimulate insulin release.

In the last 2 years I have read Dr. Furman's "Eat To Live" 3 times. This way of eating works for me. That's all I can say...It works for me. I do not follow it religiously. I am not quite as down on animal products as Dr. Furman is. But, I do eat very small amounts of animal products. Maybe an egg or two per week, 4 oz of a lean meat, like wild caught salmon or grass fed beef once or twice a week.
My protein intake is increased by eating small amounts of seeds and nuts and some fat free yogurt with no added sugar.

I do not subscribe to the "high protein" dieting ideas. I believe Dr. Furman's research citations on this topic make valuable reading.

If any of those reading this are interested in learning about healthy diet, I strongly suggest reading this book. With all the hype and deluge of information on diet out there, I believe this scientist/doctor is one of the most "tuned in" to truly valuable research.

Just one more suggestion for reading a "genius researcher": Dr. Jeffery S. Bland. He is widely considered the "Father of Functional Medicine" by his peers. His book: "The Disease Delusion" lays out in exquisite detail "the core tools to overcome the chronic ailments of modern society". This book is a real eye opener and heralds the paradigm change we all wish to see in medicine, away from big pharma and toward the hope of true health and vitality. Guess what, he doesn't sell "products"!

To conclude this long message, just let me say that, for afibbers, there are very few things more important than getting your BMI into the low 20's through healthy eating and the moderate cross training of your choice. For those who have just had an ablation, waiting till your heart heals is necessary before initiating an exercise program of much intensity. (3 to 6 months out)

JohnB

I’m deep into another project but I wanted to respond briefly to comments by Liz concerning the history of wheat versus what is known today as “modern” wheat, since I didn’t include that in the original Dietary Enlightenment report due to space constraints. So, thanks Liz for bringing up an opportunity to clarify those distinctions. It’s important to know the true history of wheat.

Modern day wheat is nothing similar to what grew 10,000 years B.C. or even that from 50-60 years ago and is a result of agricultural hybridization or selective breeding to achieve more desirable traits such as producing a lighter, fluffier texture in baked goods. Physically, the modern wheat plant is no longer ‘four and a half-foot tall” described as “amber waves of grain” from the 1950’s and ‘60’… and is now only 18-24 inches high; has a very large and long seed head. Completely different in appearance from the grains our mothers and grandmothers used.

External appearance isn’t the only difference. The genetics are different, as is the biochemistry and protein composition. Modern wheat now contains a genetic sequence that was virtually absent from wheat in the 1950’s and 60’s called glia-alpha9 which is the most likely to trigger the celiac response. The incidence of celiac disease has quadrupled in the past 40-50 years.

Einkorn and emmer (wheat) grew in the fertile crescent 10,000 years ago. Modern wheat has 42 chromosomes and wheat of the Bible called emmer wheat has 28. Before Biblical times, it was einkorn wheat with 14 chromosomes. The wheat of today is not that referenced in the Bible although specialty farms do raise it and it can be purchased.

As stated in the recent Dietary Enlightenment post, the concern is modern wheat’s impact on the intestine and the resultant leaky gut that allows foreign proteins access to the blood stream and all our organs, including the brain and is causing auto-immune and other serious detrimental effects throughout the body…. often not recognized or connected to the consumption of grains. Just the fact that the high-glucose load from wheat and grains causes diabetes, obesity and cardiovascular diseases should put us all on alert. Of specific importance to afibbers is the gut/afib connection. It’s often overlooked or, again, afibbers are in denial about giving up those addictive gluten/gliaden, high-carb containing grains. Leaky gut syndrome and Afib is an obvious connection.

With the alarming prevalence of dementia and Alzheimer’s in younger and younger ages, grain’s impact on brain health should stand out as a top priority.

Daniel Amen, MD, Psychiatrist, indicates that eliminating gluten shows measurable improvement on brain scans and says….”when people are shown comparative brain scans… healthy versus not… and asked ‘which brain do you want?’… it makes it easier for them to make lasting changes.” He comments that when people are told to give up the damaging grains, they resist so emotionally and strongly, it’s as if they were asked to give up their grandchildren. The powerful, addictive ‘hold’ on patients is remarkable.

His SPECT scans show that people sensitive to gluten have lower blood flow to their brain which result in diminished learning capacity, concentration, migraines including aura migraines and yet, rather than eliminate the offenders, these kids are given Ritalin and Adderall (amphetamines) and migraine drugs. Makes no sense.

A previous post on Dangerous Grains worth reviewing in case you missed it or are a new reader.

Dangerous Grains - The Gluten Sensitivity Conundrum
July 17, 2011
by Jackie Burgess

I Introduction
II Checklist: signs and symptoms
III The Identification Problem
IV The Inflammation Factor
V Hidden,Unsuspected, Elusive Sources of Gluten
VI Exposure to the Gluten Molecule
VII Intestinal Permeability
VIII Treatment
IX Genetic Susceptibility
X Genetic Testing
XI Microscopic Colitis
XIII References

[www.afibbers.org]

Jackie

Addendum - Forgot to mention when I initially posted this response, an important excerpt from Sayer Ji's contribution to the Gluten Summit:

Wheat is a hexaploid species - so basically is three species that became one. And it has six sets of chromosomes and many unique proteins... over 23,000 that have been identified in the proteome of Triticum aestivum which is modern bread wheat.

A proteomic analysis showed there were 2,722 distinct proteins found within the so-called proteome or all the proteins (aka peptides) produced by the genes in this plant. In the actual density of genes, there are about six times more genes within the wheat genome than the human genome because we only have about 22,000 genes.

(Modern) Wheat is selectively bread to have higher amounts of gluten. As mentioned in the talk by Harvard professor, Alessio Fassano, we don't have the genetic apparatus to break down these disulfide bonded proteins as they are very tough which results in large amounts of undigested macromolecules entering the blood steam and obviously producing autogenicity because wheat causes intestinal permeability or leaky gut.

The reference report by Sayer Ji... The Dark Side of Wheat is certainly required reading.



Edited 1 time(s). Last edit at 03/08/2015 07:53PM by Jackie.

I, for one, eat almost no wheat at all. For the above reasons as well as the fact that it is a high caloric, high glycemic, low nutrition per calorie food.

JohnB

Well, if this "diet" is for you that is good, that doesn't mean that we all do better on Fuhrmans diet, we are not sheep that we follow one leader. Even in our AF journey we are not all the same, some can eat and do things without an episode of AF, some cannot. I do have some episodes of AF, I have since I first got AF in 1998, usually I can go about a least 2 months without an episode and they are usually tolerable.

I would find a diet too restrictive as some of these diets like Fuhrmans, I need protein (meat) to have energy, I have always been very active and wouldn't be able to do all that I do on just salads, veggies, limited fruits, seeds and nuts. George's diet is one that few of us could follow, it works for him, and John says his diet works for him. How many of us want to live on such a diet? There many be something wrong with the metabolism of some people that have problems with weight, I don't know, I can only go by myself, my family and people that I know, Those that have a weight problem eat too much sugar, sodas, bakery goods. As I have said the meditarian diet is one that I try to follow, I eat legunes, all fruits, all veggies, meat, fish, chicken, some whole wheat, eggs, nuts I do not have a weight problem. My daughter has been on the thin side all her life, she eats pretty healthy but does eat pasta, a few other things that would probably put weight on, but it doesn't on her. I guess it comes down to our metabolism and body makeup.

Liz

Although slightly off-topic, there is another very compelling reason to avoid wheat. The farmers today use a cute little trick to spead up the ripening of the grain and to get rid of the weeds before harvest. It is called "desiccating" and they do this by spraying the crop with glyphosate (Round-up), just before harvest and there is no way this poison leaves the plant before it enters our food system.
Ron

Ron:

Probably everything you buy, tomatoes, strawberries, vegetables, everything is sprayed, so if you are using not to eat wheat because of spray then you can't eat anything expect if you raise it yourself.

Actually, I buy a bread that is made with Organic flour.

Liz



Edited 1 time(s). Last edit at 03/09/2015 12:20AM by Elizabeth.

Thank you everyone for all of the information.

I have been gluten free for just about eight years. A Dr. I was seeing tested me for wheat and gluten and said not to have any and not to even touch it. The Dr.also had A fib. I believe I will now go grain free.
.
I have all of Dr. Fuhrman's book as well as Dr. Perlmutter's and Dr. Davis's. I get so confused. Who do you believe???? I guess they all some good information.

Thanks again everyone.

Maryann

This is a VERY interesting discussion. For what it is worth, I gave up wheat about four years ago and immediately enjoyed the longest respite from AF I had experienced since being diagnosed 2 years earlier (from about every 4 weeks to longer than 4 months). Regrettably, my AF returned....but I did get tested and discovered that I was highly sensitive to gliadin.

Anyway, after years of figuring out what works (and doesn't work) I have found that I do best on a modified Paleo diet. I eat no wheat and really limit my consumption of grains and legumes. If I must eat grains I look for sprouted versions....which are more digestible and more easily absorbed. As I said, this works best for me. But I have concluded (George touched this) that there is no "one size fits all diet". I think the way our bodies respond to food is very individualized ...like the latest treatments for cancer. Because of our genetic composition we all respond differently to different things. That said, I think we are on the right track re: avoiding wheat. William Davis says that it has been hybridized so much that it is virtually a GMO. And those should be avoided at all cost IMHO.

Judianne - I agree that there is no one diet for everyone although there are common guidelines (such as avoiding wheat and often, all grains) that make sense once one understands the factors from those proteins can cause many health problems, especially the gut complications caused by damaging grain proteins. Since the gut is the area of the largest exposure to environmental toxins (of all types), it makes sense not to consume anything that damages the gut lining integrity... which grains are known to do. This level of thinking brought forth by neurologists and brain experts goes far beyond what many well-intentioned doctors and nutritionists are recommending as 'healthy' diets.

Dr. Davis and others also say that sprouted grains are also damaging so beware.

Thanks for sharing your observations.

Jackie

The current trend to blame grains for everything except profits in selling books against grains certainly isn't universal among medical people.

Here's an excerpt from from a UC California Berkeley newsletter the seems to make good sense

[www.berkeleywellness.com]

There's also a squib in their April, 2015, edition referring to the December, 2014 "Quuarterly Review Of Biology", saying their is no such thing as a Paleo diet as there were many of them, we really don't know what they ate and whatever it was, it was is a far different form than today's version of that substance.

[phys.org]

Gordon

Gordon - the point of the grain discussion is the impact of the 'new grains' on the body's glucose metabolism and the results leading to inflammation and impact on the CV system and then the elevated glucose and the impact on the entire body from AGEs ... the caramelized cells resulting from high carb foods.... as evidenced by the increased incidence in all of the chronic ailments in that long list including obesity, diabetes, CV diseases and Alzheimer's. All escalating at an alarming rate and worse, occurring in younger and younger people.

Not matter what "diet" or eating plan it's called, the impact of high carb or high glucose load diets is harmful and there is abundant proof in the numbers of just the prevalence of obesity, alone.

Jackie

Jackie: It is a fact that people are living perhaps 3 times as long nowadays as the Paleo's. Perhaps that's one of the reasons people are getting all these degenerative diseases. You don't think the Paleo's would have got them, too, if they' have lived as long as we're doing?

Certainly all the negative references to processed foods that take the nutrition out in favor of the long life of the food make sense. It just seems to me that sugar should get most of the blame and not the base products that turn into some form of it when processed from the base grains. How about fats and dairy getting their share of the blame? Too much of anything will certainly kill you.

It just seems like we're on a crusade this decade against grains when they're really no worse when consumed in reasonable quantities and unprocessed than are many other foods.

To me we've lost perspective in this whole area of nutrition related diseases.

And, certainly what several have ben saying about listening to pir own body and adjusting our personal lifestyle; food, exercise, mood, etc.,to where we feel the best makes the most sense.

Gordon

Hi Gordon - According to one source, The Paleo Period is the oldest of American time periods and existed from around 12,000 BC to 8000 BC. As it relates to your comment that we live at least 3 times longer… undoubtedly this is has to do with having readily available food, potable water, shelter and protection from beasties set on making humans their meal not to mention hostile tribes. Statistics probably show, however, that we may live longer, but not healthier over the long haul. Obviously, there is little comparison to our current lifestyle and Paleo man. except, that most likely, they died mostly of not running faster than the sabre tooth tiger or not having enough food during harsh winters rather than the chronic degenerative diseases from which most people of our recent era succumb as cancer, CV disease, diabetes, Alzheimer’s, auto-immune disorders and so forth.

The leaders in the persistent and growing field of Functional Medicine point out that lifestyle, environment and poor food choices lie at the heart of chronic diseases and speak directly to what you mention…. Grains are now (in the past 50 years or so) bred to produce gustatory and epicurean pleasures and unfortunately, they also are much higher in starchy carbs that produce more glycemic load than grains prior to this refining or hybridizing.

If you didn’t read the Dietary Enlightenment report… here’s an excerpt that deserves a repeat in this thread:

Expert Observations

Mark Hyman, MD “….. wheat products, not just gluten (along with sugar in all its forms, are the major contributor to so many modern ailments and is why there are now 30% more obese than undernourished in the world; and why, globally, chronic lifestyle and dietary-driven disease kills more than twice as many people as infectious disease. These non-communicable chronic diseases will cost our global economy $47 trillion over the next 20 years.

The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food-like (FrankenFoods) products. Each American now consumes about 55 pounds of wheat flour every year….not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used. It is FrankenWheat – a scientifically-engineered food product developed in the last 50 years. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.”[5]

Virtually every Summit presenter mentions wheat’s addictive property mechanisms. Dr. Hyman says it best: “ This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more. It contains:
1. A Super Starch – amylopectin A that is super fattening.
2. A form of Super Gluten that is super-inflammatory.
3. Forms of a Super Drug that is super-addictive and makes you crave and eat more.”[5] End Quote


You can argue that other foods are worse, but as insulin and leptin expert, Ron Rosedale (MD) points out: When the body becomes impaired and can’t listen to signals and glucose isn’t metabolized properly, that’s when you have all the cellular damage that results in the myriad of chronic ailments we see today… everywhere we look… and they are escalating as we speak. Too much high carb glucose load. Fats and proteins burned as fuel cause far less downside.

As you mention, for some who are not sensitive to the new crop of altered grain proteins, eaten in modest quantity may not be detrimental… but I’m sure you know many people who can’t stop with a small serving once or twice a day; rather they consume large quantities continually because there actually is an addictive quality that makes one crave them. People who give them up suffer “withdrawal” symptoms. The testimonials are common place. The difference or improvement is especially obvious in children who have learning disorders and behavioral problems that disappear when they go wheat free, grain free or both and they are able to also be free of their ADD drugs. Even more improvement when the diets eliminate GMOs… in various foods including the grain, corn, for instance. (Fodder for another report that’s on the drawing board right now.)

Most importantly, though, the argument about grains not being detrimental is just not looking at the underlying factor of triggering auto-immune conditions in susceptible individuals. Even miniscule amounts of a grain that triggers an auto-immune reaction must be avoided for life because of the severe, damaging effects. The sophisticated testing is the only way to rule out the presence of reactivity and then, of course, eliminate the offenders. Many of these people have been mis-diagnosed and mis-managed for a very long time and are finally getting help and relief.

Jackie

Dr. Hyman, Fuhrman, Purlmutter and Davis are hyping on Public T.V, they are selling their wares, people that have health problems try everything, these people are preying on them. Hyman uses the Huffington Post, that speaks volumes, that isn't a reliable network

If you don't want GMO grain, you can get organic, GmO free products, whole wheat grain has fiber and protein, there is too much hype about gluten today, I understand that there are not that many people that suffer from gluten problems.

Liz



Edited 1 time(s). Last edit at 03/13/2015 03:04AM by Elizabeth.

Liz – it’s unfortunate that you fail to recognize or acknowledge the value and clinical experience successes these medical experts bring into awareness. It is, of course, your right to have an opinion, but that doesn’t mean these people aren’t offering valid information as evidenced by the clinical observations, statistics and science supporting their findings.

Fortunately for the hoards in the ailing population who are not being helped by traditional medicine, these medical professionals are willing to take the time to share their patient successes with the public as an awareness service. I doubt that any of them needs the book income since they all have long been well known for their expertise in their various fields of medicine.

While it’s true that one can hopefully avoid GMO foods by buying organic, wheat is not GMO but rather is hybridized to change the traits from the original grain it once was. Now, the grain, corn, is definitely GMO… Two different topics here. In another post that’s on the drawing board right now, I’ll be addressing what interested people need to know about avoiding GMOs and why.

The grain avoidance issue is not just about wheat. It’s not just about gluten. It’s not just Celiac disease.

Be well,
Jackie

Jackie:

All of these doctors that I listed have different ideas about what to eat, why don't they all agree, that is what is confusing people. I agree with eating lots of veggies, nuts, beans, fruits and whole wheat and I will continue with that diet. I feel better when I eat some wheat products, I don't function as well on just veggies, some protein and nuts, maybe other people are similar to me.

If you want to avoid wheat, fine, but some of us aren't on that path, it isn't just wheat that is making people sick, it is refined wheat, sugar, bad fats, eating canned foods with all the addatives, the lack of exercise. Don't just blame it on GMO and unrefined wheat products.

Liz

Liz - Did you even take the time to read at least the Introduction to the Dietary Enlightenment tips?

That focus is the detrimental effects of high-glycemic load foods... mostly grains, especially the new high starch grains, and the effect of metabolizing those carbs ... especially when the body can't handle that high carb load.

If you can, great. The health issues today encompass those who can't. Therefore, the importance of spreading the word about the cause since mainstream medicine isn't is extremely important. Thanks to these doctors and many more, the destructive path is being changed.

Please take the time to read the introduction and understand it is the dysfunctional metabolic physiology that is the warning and is evidenced by the growing populations of obese babies, children, young adults, old adults and the sick and dying, diabetes at epidemic proportions...... not to mention the cost of maintaining those with the brain complications resulting from the high glycemic load that is now also plaguing the healthcare costs and is increasing exponentially.

Here's the Intro again so you don't have to look it up:

In a recent presentation, a Functional Medicine practitioner talked about the importance of eating an “enlightened” diet. Exactly what does that mean?

In this case, enlightenment comes in the form of science-based evidence and clinical experiences linking a multitude of alarming detrimental health effects caused by large daily intakes of high-carbohydrate “modern” grains or seeds from grasses and other high-carb foods known to causes over 300 chronic ailments. Unfortunately, all too often, treatment is not based on tracing symptoms to core causes so dietary adjustments can be implemented. Patients typically are treated with Rx drugs that merely mask symptoms rather than address the etiology so the damaging effects continue.

This overview can hardly do justice to a topic with such broad complexities, yet it’s imperative that we all become at least aware of the wheat/grain connection underlying so many common ailments. This is not, however, just another wheat/gluten toxicity alert, but rather an exposeˊ on many other components in the modern-day engineered and manipulated wheat found to cause major chronic, adverse health effects that result from an adaptive response to a biologically incompatible food.

The high-caloric, high-glycemic content of grains which typically comprises 50% of all human calories world-wide as wheat, corn and rice then contributes to health problems such as blood sugar elevations, insulin resistance, weight gain, inflammation, autoimmunity and much more. The over-abundance of wheat/gluten-free substitute products now available adds to the high-carb burden and furthers the overall problem. Experts say: Be grain free and gluten free but don’t consume Gluten Free substitute starchy carb junk foods.

Neurodegenerative conditions are escalating and the connection to inflammation, the cornerstone of Alzheimer’s, MS and Parkinson’s, is now recognized as critical to prevent since there are no cures. According to Lancet Neurology “…more than 54% of the world’s current Alzheimer patient load could have been prevented if specific lifestyle issues would have been addressed.”[1,3]

The gluten protein in wheat and other grains is but one factor making modern grains an unfriendly (toxic), indigestible food. And, contrary to common belief, it’s not mainly a Celiac or intestinal ailment for a genetic few since research proves wheat can harm everyone’s intestines.[4] The opiate effect of wheat’s peptide, gliaden (a gluten component), is a powerful appetite stimulant (exhorphin) that drives addictive cravings. Five new groups of non-gluten proteins, distinctly different from gluten proteins, are found to cause inflammatory damage in Celiacs. Rice and corn are found problematic and another 400 gluten proteins in various grains are even more inflammatory than gliaden, the original type of gluten protein discovered in 1952.[8]

Celiac patients (genetic gluten intolerance), have about ten times the rate of autoimmune thyroid diseases such as Hashimoto’s and Graves’ and the literature indicates that 26.2% of Celiac patients have autoimmune thyroid disease. Celiac disease and gluten intolerance are not the same condition as 70% of gluten’s damaging effects are found outside the intestine and results in dysfunction of thyroid, liver, adrenals, pancreas, sex organs, heart, brain bones and kidneys. Gluten intolerance without genetics can still result in intestinal damage.[9] Unfortunately, until recently, testing has been unreliable.

Another major grain culprit, lectins, (invisible thorns that protect plants), even more damaging than gluten and found in many common foods including wheat and legumes, are known to promote the formation of fatty streaks, mature arterial atherosclerotic plaque and chronic, low-level inflammation from inflammatory cytokine production. “Wheat Germ Agglutinin (WGA) is a lectin glycoprotein shown in clinical studies to cause damage to gut lining, joints, kidney, pancreas and the brain since it is able to cross the blood-brain barrier as research identifies this as a neurotoxic substance. WGA is also “cardiotoxic” to the lining of arteries, leading to invisible damage, inflammation and atherosclerosis and is well known to promote platelet aggregation/clumping and clot formation. Potentially ‘toxic’ lectin-containing food groups include:

• Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn. (including sprouted wheat)
• Legumes (all dried beans including soy and peanuts), soy oil and peanut oil
• Dairy (more so when cows are fed grains instead of grass) based on research showing transference of lectins into breast milk and dairy.
• Nightshades (potato, tomato, eggplant and pepper)” [10]

“Most people are aware of food reactions with obvious symptoms of gas, bloating, diarrhea, constipation, headache, fatigue, swollen joints, water retention, hives, psoriasis and some symptoms resolve quickly after eliminating the offending food family but other symptoms may take 6 – 12 months to resolve. And caution: If you are genetically intolerant, you will never be able to consume those food groups safely.”[10]

Fortunately, two outstanding, easy-reading books help guide the way to awareness on the critical need for “enlightened” eating habits. Wheat Belly, authored by Integrative Cardiologist, William Davis, and his plan Wheatlessness: A 21st Century Health Strategy[2] along with Neurologist, David Perlmutter’s clinical observations in Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers[3] detail the damaging health effects from consuming “modern-day” wheat and subsequently, high-carb diets. Quotes from both books follow along with several from the 29 leading experts invited to share their research and clinical experiences on the detrimental health effects of grains at the 2013 Gluten Summit: A Grain of Truth.[1] whose mission is to educate the public and medical professionals about the historical decline of the U. S. population’s health over the past 50 years and what to do about it.

A large body of scientific literature documents that by totally eliminating the offending foods, symptoms of various ailments can be stabilized, eliminated or prevented. A few from the extensive list includes the obvious links to obesity, diabetes, heart disease, cancer, dementia and depression, arthritis, osteoporosis but further expands to include many lesser-known associated risk factors between wheat and modern ills which number over 200 from documented case studies[4] including:

Auto-immune disorders, RA, Lupus, Graves, Hashimoto’s, hypothyroidism, Type 1 diabetes, vitiligo,
Alzheimer’s, dementia, depression, bi-polar, psychosis, schizophrenia, mood disorders, anxiety,
Arrhythmia, idiopathic cardiomyopathy, CAD, vascular injury, congestive heart failure, heart attack, stroke,
Learning disabilities, ADD, ADHD, Asperger’s, Down Syndrome, Autism Spectrum, PTSD
Migraines, headaches, hormonal imbalances, epilepsy, facial palsy, demyelinating diseases, chorea, gluten ataxia, balance problems, inflammatory myopathies
IBS, GERD, colitis, dysbiosis, leaky gut, constipation, bloating, enteropathy, bladder infections
Peripheral neuropathy, carpal tunnel, osteopenia, osteoporosis, post polio syndrome
Adult acne, atopic dermatitis, aphthous ulcers, alopecia
All cancers, liver disease, gallbladder, kidney disease & stones, fatigue, inflammation

We who have been touched by Atrial Fibrillation know the importance of avoiding and managing factors contributing to silent inflammation, chronic nerve irritation, acidic tissue pH, GI distress and related chronic conditions such as diabetes, hypertension, GERD, IBS, H. pylori, gut dysbiosis, food reactions and so on. Therefore, this review of the myriad of ailments associated with the toxicity of various grains and the consequences of the resulting high blood glucose is critically important to ensure ongoing health and calm hearts. A high-carb diet quickly uses up stores of magnesium and potassium essential for normal heart electrical conduction.

Jackie

Jackie:

I do not have Celiac disease and I do not have problems with gluten , I do not eat a lot of wheat but do eat some rye and w. wheat and corn flours. In the summer I raise corn and when in season eat a lot of it, doesn't give me any gastric or any other problems. As you know I did have Graves disease, my father had Graves as well, of course I know you don't believe in certain conditions being passed on but that is proven and I believe it, if you want to believe that wheat causes it, that is your prerogative.

My stars, don't eat tomatoes, eggplant, peppers, beans, grains, rice, that is nuts.

Jackie wrote:

We who have been touched by Atrial Fibrillation know the importance of avoiding and managing factors contributing to silent inflammation, chronic nerve irritation, acidic tissue pH, GI distress and related chronic conditions such as diabetes, hypertension, GERD, IBS, H. pylori, gut dysbiosis, food reactions and so on. Therefore, this review of the myriad of ailments associated with the toxicity of various grains and the consequences of the resulting high blood glucose is critically important to ensure ongoing health and calm hearts. A high-carb diet quickly uses up stores of magnesium and potassium essential for normal heart electrical conduction.

No one is speaking of eating a lot of carbs, but some, there is magnesium and potassium in beans, grains. We are all looking to feel well and to be healthy, maybe your way is the way, maybe not, I have seen fads come and go and believe in some grains and beans along with veggies and protein. The Chinese and Japanese eat a lot of rice, they don't look fat to me, they do eat a lot of fish, it is all of the other bad foods people eat that causes weight and ill health.

liz

Jackie,

I want to thank you for your continuing efforts to educate on nutrition and other topics. Your thorough ongoing research has stimulated me to do further study, resulting in my growing knowledge of the paradigm changing insights presented in the science of Functional Medicine.

For those of you who are interested in a well written and highly informative book on this subject, I highly recommend: "The Disease Delusion" by Dr. Jeffery S. Bland, one of the founders of the John Bastyr College of Naturopathic Medicine in Seattle, WA.

JohnB

Thank you John for your comments and for the Jeff Bland book recommendation. He certainly is a renowned pioneer in the field of Functional Medicine. When I began learning about FM about 20 years ago, his work was the guideline everyone followed and remains the benchmark today. I am so pleased at your motivation and open-mindedness.

We can all help ourselves stay healthy throughout life's many challenges by following the wisdom and observations of Dr. Bland and his followers including Mark Hyman who is now Chairman of the Board of the Institute for Functional Medicine.

Best to you,
Jackie

Liz - I don't know where you got the idea that I don't believe in genetic tendencies. That's a biological, scientific fact.

What I've always attempted to point out is what the experts say about genetics.... just be cause you have the gene, doesn't mean you have to be "held hostage" to that gene and it's not inevitable that you are destined to suffer the same fate as your ancestors. The well-known science, the field of Epigenetics, tells us that this type of 'inheritance' is avoidable. Avoidable being the operative word. If genes are susceptible or reactive to the effects of certain proteins... in this case, gluten or gliaden from wheat, then that individual is at high risk for the manifestation of one of the reactions listed in that lengthy list which included your autoimmune, Graves disease and others that manifest as Hashimoto's and so on. This is proven scientific fact and not something I decided to dream up and make a fable to post about.

Back when you and I were young, this knowledge wasn't available, but now that it is, there is the genetic testing that can alert us in advance of pending genetic tendencies that put us at risk for ill health as time goes on. George N and others have detailed in several posts the 23andMe testing now available at a reasonable cost and easy access which allows for preventive measures to avoid future undesirable gene expression.

The statistics today on the intake of high carbohydrate load foods are solid facts although not often used as dietary guidance by mainstream medicine .... it is well known in all areas of holistic or functional medicine...fortunately for those who are willing to take preventive measures by following healthy eating habit guidelines.

As I always say, Life is about Choices.... make educated choices.

Knowledge is power.

Jackie

"Knowledge is Power"---depends on the knowledge.

We don't have years of testing on individuals that have quit eating any wheat products and have gone on a veggie diet, are they living any longer or have fewer health problems?

Mark Hyman's diet includes meat, eggs, tofu, no wheat. Joel Fuhrman's diet advocates no meat or dairy, no wheat, limited nuts and beans, veggies and fruits, his is a very restrictive diet, most follow it to lose weight, don't know how long they stay with it. Dr. Perlmutter's diet is gluten free as well, he says to replace the protein/minerals of wheat with veggies, meat, eggs and nuts. Dr Davis as well says to replace the wheat with veggies, meat, eggs and nuts, the body needs mineral, and proteins.

The most restrictive diet appears to be Joel Fuhrman, the other 3 are a lot better. If people have weight problems and other health problems they probably were not eating right for years and some of these diets would be helpful. I am saying that if one is eating a diet that is healthy with some whole wheat without the sugars and processed foods, they are no doubt fine.

If you want to go to all the testing, pulling out mercury etc. be my guest. No one knows for sure if all of this is helpful, we need years of testing to prove these methods.

My next door neighbor told me yesterday that his daughter has gone on a gluten free diet, it has been a month and she hasn't lost a pound she is very unhappy. I don't know what she is eating so can't speak for or against what she is doing.

Liz

Hi again everyone,

Since a lot of different diets are being discussed does anyone have any comments on Dr. D"Adamo's books on the Blood type diets?

Kind of goes along the line of different people react to different things. Not everyone is the same.

Just curious about your opinions.

Thanks again for your thoughts.

Maryann

Maryann - There are many success stories that have been told by people who found eating for their blood type extremely useful. I know several personally that swear by it.

Jackie

""Knowledge is Power"---depends on the knowledge."
That is a quote from an old homeboy of mine, long dead, whose name i am blanking on at present. It will come up sometime later today, if experience is any guide.

PeggyM

Artemus Ward, how could i have blanked on that? Senile decay, only explanation.

PeggyM

And the original quote went "it ain't what you don't know that will hurt you, its what you DO know that ain't so."

PeggyM