Saturday, December 1, 2012

Taking a walk this winter

Dr. Oz will have Dr. William Davis on his show Monday, December 3, 2012.

Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on CBS.

and that

Modern wheat is a "perfect, chronic poison."

Today's wheat, he said, is responsible for a lot of diabetes, arthritis, high cholesterol and blood pressure, bowel problems, headaches, inflammation, overweight, lack of sleep, etc. etc.   Click HERE for an article.


To that effect I've been reading up on wheat genetics, gluten varieties (not all created equal), alternative flours, medical articles, etc. and have come to my own conclusion.

I'm walking away from modern wheat.

And not just because of Davis's book Wheat Belly, but from my own experience.

I've gone carb-free on a couple of occasions (which, obviously meant  no wheat and, at that time, bread/pasta was my primary carb of choice) in the past and as I recall my cholesterol, triglycerides, sugar and blood pressure dropped (heck, plummeted!).  But I'd done the carb-free thing for weight loss and, since I got to where I wanted weight-wise, I brought back the carbs (including wheat).  After that, the weight has crept back up.  Same with the others for which I now take meds.

Well, gosh.  Guess I didn't learn the right lesson from the carb-free diet.  Oh well, better late than never.  I'm in my mid-60s and have a couple more decades left (I hope).  Still time to turn myself around and walk away from modern wheat.

I say walking because going cold turkey would only invite distress.  First off, it's hard to get away from modern wheat which is pervasive, like corn sugar.  Secondly, modern wheat is, apparently, addictive so no sense going straight into withdrawal.

No, my plan is to start finding ways to start replacing modern wheat in my diet.  Unlike some folks who are totally allergic to glutens, I am not, so I am free to seek out alternative grain/glutens to add to my diet as I subtract the bad wheat.

Winter is upon us and it's a great time to read, research further, and experiment in the kitchen.  My goal is to create modern wheat free items to replace:

Bread.  Not the normal sandwich slicing bread.  But something for dunking in soup, sopping up sauces, a platform for pizza.  Something probably in the flatbread area.

Pasta.  Even today's 'multi-grain' pasta are mostly wheat.  I will look for 'legacy' grain products: spelt or bulgar (older, unmodified wheats), etc.

Thickening.  I will not use wheat for thickening and will switch entirely to cornstarch and arrowroot.  Barley is also nice.

I found a good website (<= click) that lists a myriad of wheat-free and gluten-free flours.  I'll be visiting it regularly this winter as I  see what's what.

I'm also lucky that we have a natural foods store nearby so I'll be checking out their grains/flour selections.

Bottom line - watch my "Chef's Table"  blog (listed on top of right sidebar) for posts labeled "wheat-free" as I look for other grains, existing products  or create my own.  I have written up a baseline for myself.  Luckily I'd just had blood work on Nov 12  to check my liver enzymes (because I take a statin for cholesterol) so that will come in handy when I get the blood rechecked in 6 mos.  I'll also keep a "How am I feeling?" journal to monitor joint pain, sleep patterns, moods, appetite, energy, etc.

I'm expecting only good things in the end.  Feel like joining me for (even a brief) walk this winter? 


  1. This winter (my summer - or my next winter)? LOL

    Don't forget you can also get your carbs from potatoes. Headaches, arthritis (think I've just started that...) blood pressure - sound familiar. I try not to eat too much bread (read flour) but RMan is a breadaholic, and has it with every meal.

    Don't forget though, Kris, you need more carbs in winter - to fuel / heat your bodies.

    But, yeah - I'm going to try and cut out wheat products with you - see if it helps.

    Thanks :)

    1. Right. Carbs per se are not the prob, Dani. It's the particular type of gluten found in modern wheat. I plan on eating my usual fair share of potatoes, squash, rice, beans, lentils, etc. No worries there. I'll also be eating grains/cereals OTHER than modern wheat. Actually this is kind of exciting, and a good incentive to try things like quinoa, amaranth, etc. We'll compare notes.... :-D

    2. P.S. You might want to subscribe to the Chef's Table blog so you can catch all the future wheat-free posts, Dani.

    3. Thanks Kris - I did try and subscribe to your different blogs when I first discovered them, but could only subscribe to this one. I'll try again...

    4. e.g. This is what happens when I try and follow your garden projects:

      You have followed this URL, but we couldn't find a feed for it.
      Please check that the URL is correct:
      If you want to update configuration please use Manage page.

    5. I've added a 'Followers' gadget (very bottom) to those blogs that didn't have it. I subscribed myself to the Projects page and didn't get a warning message. Try going to that blog, find the gadget and sign in and see if there is something YOU can check. Meanwhile, I'll put up a new post there and see if I get a 'feed' from it since I'm now 'following' it.

    6. Kris - Still can't list your Garden Projects on my reading list. But I am subscribed to your main blog, so will just check on that page if there are any new projects... :)

    7. Though I subscribe to the other blogs, I don't get them on Google reader - just on my Blogger dashboard page. I hope you can at least comment on the other blogs. If not, shoot me an email (when you get a chance - you guys are busy as beavers right now).

  2. Members of my family are gluten free. I have found these websites offer very good recipes and cooking techniques for using alternative
    Good luck! You are making a wise choice.

    1. Mary - thanks much for the website tips. Hope you'll pop over to the Chef's Table blog for future posts. :-D

  3. Hey, Kris....I caught part of the Dr. Oz show about wheat. Hmmm....I wonder if it might have been responsible for my thyroid problems, since at one time, I consumed tons of wheat products.

    1. Could be, Lauree. There seems to be a laundry list of effects in people with even the slightest gliadin intolerance. I'll keep all posted on my progress on the Chef's Table page. This is day 4 and I'm feeling good. And not hungry.


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