Whole-grain wheat - disproven!

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The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials, Kathy Musa-Veloso et al., The American Journal of Clinical Nutrition, Volume 108, Issue 4, 1 October 2018, Pages 759–774,

Quote:

The consumption of ground (wholemeal) wheat, compared with white wheat, was not associated with a significant reduction in blood glucose AUC [Area Under Curve] (−6.7 mmol/L ⋅ min; 95% CI: −25.1, 11.7 mmol/L ⋅ min; P = 0.477). The consumption of wholemeal rye, compared with endosperm rye, was not associated with a significant reduction in blood glucose AUC (−5.5 mmol/L ⋅ min; 95% CI: −24.8, 13.8 mmol/L ⋅ min; P = 0.576). ...

Note: there was some reduction in blood glucose spike (area under curve) following a meal with whole-grain rice versus white rice!

cereal-free diet with vit D suppresses dental caries in children

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By an order of magnitude, as shown in the following intervention study done on young children age 5-6 over 6 months:


Remarks
ON THE INFLUENCE OF A CEREAL-FREE DIET RICH IN VITAMIN D AND CALCIUM ON DENTAL CARIES IN CHILDREN
BY MAY MELLANBY AND C. LEE PATTISON, The British Medical Journal, MARCH 19, 1932

Summary:

1. A group of children averaging 5.1 years of age were given a cereal-free diet rich in vitamin D and calcium for a period of six months. The teeth of the children were defective in structure (hypoplastic), and much active dental caries was present at the beginning of the investigation.

2. Initiation and spread of caries were almost eliminated by these diets, and the results were better than those of the previous investigation in which-the vitamin D alone was increased in a diet containing bread and other cereals.

Quotes:

They indicate that a diet rich in vitamin D and calcium and devoid of cereals has greater inhibitory and curative effects on dental caries than any previously tested. Thus the new carious points observed to develop during the feeding period were only 0.05 per child as compared with the previous best result of 0.2 per child. The figure 0.05 is so small that it probably falls within the margin of error of this type of observation, and new caries may be considered, therefore, to have been suppressed.
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The tests do not indicate that in order to prevent dental caries children must live on a cereal-free diet, but in association with the results of the other investigations on animals and children they do indicate that the amount of cereal eaten should be reduced, particularly during infancy and in the earlier years of life, and should be replaced by an increased consumption of milk, eggs, butter, potatoes, and other vegetables. They also indicate that-a sufficiency of vitamin D and calcium should be given from birth, and before birth, by supplying a suitable diet to the pregnant mother. The teeth of the children would be well formed and more resistant to dental caries instead of being hypoplastic and badly calcified, as were those in this investigation.

Comment

Want healthy teeth? Don't eat cereals, better yet eat high animal fat low carb diet with no wheat. I  haven't been to and had no need to use a dentist since 1998. I am 62.

"give us our daily bread" - on second thought - no thanks!

Heretic

Lectins are the reason wheat is harmful!

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It is not the new news but it will probably come up as a surprize to many people reading this blog. Repetition is the essence of learning.

Antinutritive effects of wheat-germ agglutinin and other N-acetylglucosamine-specific lectins.

Abstract

Incorporation of N-acetylglucosamine-specific agglutinins from wheat germ (Triticum aestivum; WGA), thorn apple (Datura stramonium) or nettle (Urtica dioica) rhizomes in the diet at the level of 7 g/kg reduced the apparent digestibility and utilization of dietary proteins and the growth of rats, with WGA being the most damaging. As a result of their binding and endocytosis by the epithelial cells of the small intestine, all three lectins were growth factors for the gut and interfered with its metabolism and function to varying degrees. WGA was particularly effective; it induced extensive polyamine-dependent hyperplastic and hypertrophic growth of the small bowel by increasing its content of proteins, RNA and DNA. Furthermore, an appreciable portion of the endocytosed WGA was transported across the gut wall into the systemic circulation, where it was deposited in the walls of the blood and lymphatic vessels. WGA also induced the hypertrophic growth of the pancreas and caused thymus atrophy. Although the transfer of the gene of WGA into crop plants has been advocated to increase their insect resistance, as the presence of this lectin in the diet may harm higher animals at the concentrations required to be effective against most pests, its use in plants as natural insecticide is not without health risks for man.

Full text PDF



More on the subject:

1) This blog

2) Dr. Mercola and Dr. Gundry on Plant Lectins (Full Interview)

3) Peter the Hyperlipid blog (for more refs to serious research papers, begin with this link!)

Give us NOT our daily bread with gluten!

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Unless you want to increase your risk of diabetes and probably many other diseases, according to this study (on mice):


Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression.

Quote:

Our data support the beneficial effects of gluten-free diets in reducing adiposity gain, inflammation and insulin resistance. The data suggests that diet gluten exclusion should be tested as a new dietary approach to prevent the development of obesity and metabolic disorders.

Comment:

More and more studies indicate deleterious effect of wheat consumption. The problem is not only in the very high concentration of carbohydrates, 60-80% by weight which is nearly as high as in pure sugar, but the presence of several other harmful compounds such as auto-immune triggering low molecular mass wheat proteins, nutrient-blocking lectins (agglutins), mood-altering addictive exorphins and other plant poisons.

NO THANKS!
 (Source: Wiki)

Is modern wheat variety more toxic?

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This time I am posting some blog links, to indicate an important issue that we should really pay a very close attention to:

 Dwarf mutant wheat

Why do morphine-blocking drugs make you lose weight?

The second link discusses the addictive opiate-like properties of wheat exorphines.

Very interesting discussions of metabolic and biochemnical effects of wheat:

Hyperlipid Blog


To complete the picture, here is another must-read article by Denise Minger on this subject:

The China Study, Wheat, and Heart Disease; Oh My!

Last but not least my own simple graph presentation of China study heart disease versus wheat consumption:

China Study says wheat is associated with vascular disease
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Wheat

If you haven't already seen the post, this is a must-read:
The China Study, Wheat, and Heart Disease; Oh My!

Quote (added 13/05/2015):

If you’ve been following along with the previous China Study entries (and the wild drama that ensued), you know that I’ve been promising an entry on wheat for a while now, mostly because this little snippet snagged so many eyes:

Correlation between wheat flour and coronary heart disease: 0.67

That’s a value straight from the original China Study data. Could the “Grand Prix of epidemiology” have accidentally uncovered a link between the Western world’s leading cause of death and its favorite glutenous grain? Is the “staff of life” really the staff of death? Bwah ha ha.

Two graphs from Denise Minger blog article, (the graphs are based on the Oxford China Study spreadsheet data) :

(China Study, Denise Minger blog)

(China Study, Denise Minger blog)

China Study says wheat is associated with vascular disease

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... but probably not with cancer!

The following graphs are based on the Raw China Study data  , using 1989 part of the study, total M+F, 3-rd "xiang".  My original spreadsheet is here in OpenOffice 3.2 Calc format.  The following graphs represent raw scatter plots for specific disease mortality (all vascular or all cancer)  against each of the independent variables, with no data processing of any kind.

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I have to add a paper I found quoted by Denise Minger in her laterst response, that is definitely worth a note:

Nunes and Silva, 2009, "Systemic Correlates of Angiographic Coronary Artery Disease"

Quote:

Significant correlation values versus CADB [coronary artery disease burden] were seen with age (r 0.19, p 0.04), uric acid (r 0.18, p 0.048) and fasting plasma glucose (r 0.33, p<0.001).  

Interestingly, in addition to plasma glucose, uric acid correlates with fructose consumption. Both point to metabolic syndrome and pre-diabetes as the main causative factor behind atherosclerosis in this particular study. How is Chinese wheat consumption fitting in here? Since rice does not correlate with vascular risk while wheat does, it may indicate a presence of another factor associated with wheat that correlates positively and perhaps causuatively with the metabolic syndrome and thus with the vascular disease. I am going to come back to this issue in the future posts.

Updated 7-Aug-2010

The situation is very confusing, since some studies done in the West such as those reviewed in this compilation or the Nurses' Study  tend to indicate that consumption of the whole grain wheat correlates with lower heart disease. I can't think of any obvious explanation of that contradiciton.   Perhaps one of the following possibilities may be playing a role:
(a) China Study is wrong or is showing a spurious correlation (albeit a very strong one M059 over D038 is +56%, see page 215); (b) Western medical studies are wrong or showing a spurious (weak -17% to -29%) correlation masking some other underlying factor such as an overal carbohydrate intake? (overall carbs intake also correlated with vasc disease in China Study!); (c) It may depend on what wheat consumption is compared against - either wheat compared against rice or whole wheat consumption compared against refined wheat and sugar? In the latter case the problem is what toxic factor playes the role in the refined wheat but not in the whole wheat? Logic would dictate that it should be the other way around, for example wheat germ agglutins (ref) should be more aboundand in the whole wheat products than in the refine flour products.