To eat wheat or not to eat wheat – that is definitely the question of many patients these days. The topic has been popularized by many authors of late. Cardiologist, Dr. William Davis, is one of those authors and in his book, Wheat Belly, he relays his belief that wheat intake is a major cause of the obesity epidemic in North America and leads to many devastating diseases such as celiac disease, cardiovascular disease, diabetes, and arthritis. In Good Calories, Bad Calories, Gary Taube discusses his belief that the rise in obesity and cardiovascular disease is due to high carbohydrate intake (whole grains included) and that we need to increase healthy fats and proteins and go back to eating the way our ancestors ate. His research points to an increase in cardiovascular related problems right after North Americans were pushed to lower their dietary fat content and increase carbohydrates.

Wheat has changed over the years. It has not been genetically modified, but it has been hybridized to be tougher and grow faster. Hybridization means that there has been selection of specific plants deemed to have more desirable characteristics. In the case of wheat, strains that contain high levels of gluten (a protein found in wheat) have been favoured because they stand up better in processing.

In practice, I most definitely see an improvement in many symptoms when patients undergo a wheat free/gluten free diet. Stomach pain, gas/bloating, water retention, low energy, and blood sugar imbalances, are just a few of the concerns that improve with this diet. I’m usually a fan of moderation, but for some people, a completely wheat free/gluten free diet might be the way to go. For others, some wheat might be ok.  For everyone, a low wheat diet is recommended. If you are questioning your wheat/gluten digestive capabilities, an elimination diet might be the best place to start.  Allergy testing is another option. Please see me for more information.