I read this article last night in a magazine we got at the health food store. William Davis, a cardiologist, wrote the book titled Wheat Belly. What I didn’t know and found very interesting is that:
Wheat today has been crossbred to multiply yield and in the process, there has been a major change in a protein called gliadin, which is a component of gluten. The gliadin in today’s’ wheat is a very powerful stimulant of appetite, so much so that the typical person who consumes wheat eats, on average, between 440 and 800 calories per day. Gliadin acts as an opiate and it stimulates appetite in people with normal digestion of gluten. However, most gluten sensitivity is really a gliadin sensitivity. You may or may not be sensitive to gluten in its totality, but you are likely sensitive to the gliadin component of gluten.
When we eat wheat, the gliadin gets broken down into polypeptides, which are small enough to cross the blood-brain barrier and bind with certain opiate receptors. Because of the nature of these opiate receptors, gliadin doesn’t cause pain relief or euphoria, it causes addiction and appetite stimulation. It’s a very unique kind of opiate.
The kind of addiction that gliadin causes is an increased appetite for carbohydrates. Dr. Davis goes on to say:
Nearly all people who say “I have a terrible sweet tooth,” are really addicted to wheat that stimulates their desire for sweets. Almost always, people who eliminate wheat lose that desire and their sense of sweetness is amplified. Things they used to think were tasty are now so sickeningly sweet, they can’t eat them.
I really didn’t know any of this and I thought I’d pass along this eye-opening information. I don’t eat wheat any more due to painful reactions in my neck and head. Now I’m glad it’s out of my diet! I wonder if organic wheat flours have this same gliadin in them? Let me know what you think.