Dr. William Davis, a prominent cardiologist and author of *Wheat Belly*, has long argued that modern wheat is detrimental to health, referring to it as a “perfect, chronic poison.” He asserts that contemporary wheat varieties differ significantly from those consumed by previous generations, having been altered through genetic research during the Green Revolution of the 1960s and 1970s. According to Davis, these changes have introduced new proteins, particularly gliadin, which he claims acts as an opiate in the brain, stimulating appetite and leading to increased caloric intake—around 440 additional calories daily for many individuals[1][2].
Modern Wheat and Health Implications
Recent studies corroborate some of Davis’s concerns while also providing a more nuanced view. Research indicates that modern wheat has higher levels of certain gluten proteins linked to celiac disease and gluten sensitivity. For instance, Dr. Hetty van den Broeck’s studies have shown that the Glia-α9 epitope, associated with celiac disease, is more prevalent in modern wheat compared to historical varieties[1]. Furthermore, a study published in 2024 highlighted that the focus on yield in wheat breeding has potentially compromised its nutritional quality, although it also noted increases in dietary fiber components in some modern wheats[3][5].
Conversely, other research suggests that not all modern wheat varieties are harmful. A study comparing heirloom and modern wheat found no significant differences in gastrointestinal health outcomes in mice, indicating that some modern varieties may not adversely affect gut health as previously feared[6]. This suggests variability among different types of wheat and raises questions about the blanket condemnation of all modern wheat products.
Dietary Recommendations
Davis advocates for a diet free from wheat products, promoting alternatives such as avocados, olives, meats, and vegetables—foods he considers less altered by agribusiness. He claims that many individuals have experienced substantial health improvements upon eliminating wheat from their diets, including significant weight loss and relief from various health issues like diabetes and arthritis[2][4].
Despite these claims, organizations like the Mayo Clinic recommend a balanced diet that includes whole grains like whole wheat for their health benefits. They argue that replacing refined grains with whole grains can lead to better health outcomes rather than eliminating grains entirely[4]. Is that recommendation coming more from back scraching agribusiness than from advocating for consumer health?
Consumer Awareness: There is a growing call for transparency regarding the origins of dietary recommendations. Consumers are increasingly interested in understanding whether these guidelines serve public health or corporate interests, especially as awareness of food quality and nutrition continues to evolve.
Conclusion
The debate surrounding modern wheat continues to evolve as new research emerges. While Dr. Davis’s perspective highlights potential risks associated with contemporary wheat consumption, ongoing studies suggest that the health impacts may vary significantly between different types of wheat. As consumers become more aware of these issues, many are choosing to reduce or eliminate wheat from their diets based on personal experiences and emerging scientific evidence. The conversation about wheat’s role in our diets remains frustratingly undecided. If you want to take the risk, you can wait until further investigation into wheat’s effects on health and nutrition get funded by some wheat competitor.
Read More
[1] https://www.chelseagreen.com/2016/modern-wheat-making-us-sick/
[2] https://lust-for-life.org/Lust-For-Life/_Textual/DavidIcke_ThePerceptionDeception-Or-ItsAllBollocks-YesAllOfIt_part2of2-ch21-40_2014_549pp/DavidIcke_ThePerceptionDeception-Or-ItsAllBollocks-YesAllOfIt_part2of2-ch21-40_2014_549pp.pdf
[3] https://repository.rothamsted.ac.uk/item/9818y/do-modern-types-of-wheat-have-lower-quality-for-human-health
[4] https://millingandgrain.com/wheat-bread-gluten-and-health-where-do-we-stand-in-2024/
[5] https://pmc.ncbi.nlm.nih.gov/articles/PMC7756780/
[6] https://www.sciencedaily.com/releases/2019/12/191218153433.htm
[7] https://www.foodingredientsfirst.com/news/wheat-breeding-white-flour-is-the-healthiest-its-been-in-200-years-scientists-reveal.html