In a new book, Dr. William Davis compares eating wheat to smoking filtered cigarettes:
The research that indicates whole grains are healthy is all conducted the same way: white flour is replaced with whole wheat flour, which, no question, is better for you. But taking something bad and replacing it with something less bad is not the same as research that directly compares what happens to health and weight when you eliminate wheat altogether. There’s a presumption that consuming a whole bunch of the less bad thing must be good for you, and that’s just flawed logic.
It's been a few months now of my wheat-free life. Ptown was the hardest. I used to have two fresh scones each morning at Far Land grocery store as I read the paper. No longer. No cupcakes; no bread; no pasta; no shredded wheat. But the results have been pretty striking. For two years, I'd been scratching and rubbing, as an allergic rash began to cover my entire back and chest. Now, I have my skin back. I've kept roughly the same weight – although I lost ten pounds during my summer flu – but the muscle-fat ratio seems to have shifted in favor of muscle, even after a long break from the gym (that broken hand).
I think I struggled with low energy to start with: you don't realize how many calories are being pumped constantly into your body by wheat products on almost everything. But now, if anything, I seem to have a tiny bit more energy, and my diet has far fewer carbs. So two cheers for a wheat allergy. Now to get back to the gym …
The Dish 