Doctor Advises We Avoid All Food Which Has Been Changed by Agribusiness
Cardiologist William Davis tells CBS News that modern wheat is nothing like our grandparents ate.
It’s an 18-inch tall plant created by genetic research in the ’60s and ’70s.
This thing has many new features nobody told you about, such as there’s a new protein in this thing called gliadin. It’s not gluten. I’m not addressing people with gluten sensitivities and celiac disease. I’m talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.
Davis is not talking about genetically engineered foods, which are drawing criticism in their own right (for good reason). The modern type of wheat Davis is warning against was created by crude methods which pre-date genetic engineering.
Davis recommends that people replace wheat with “real food,” such as avocados, olives, olive oil, meats, and vegetables, as this is “the stuff that is least likely to have been changed by agribusiness.”