Those of you who follow my discussions that started with the Wheat Belly series of books already know that there is a long list of reasons why humans made an enormous blunder when we first resorted to the consumption of the seeds of grasses, meaning wheat and related grains. We know this from the anthropological record of human disease, we know this from modern science that has exposed the many problems that arise with their consumption from tooth decay to arthritis.

But in my many conversations with people, I find that, because we are all bombarded with the opposite message from TV commercials, media reports, even doctors and dietitians, much of the rationale and science that tells us that wheat consumption is awful for health becomes diluted, or discounted, or ignored. My Wheat Belly arguments, for instance, have been dismissed as just another “gluten-free” message that has no bearing outside of celiac disease. Or that there are bad health consequences of banishing an entire category of food. Or that, if the U.S. Dietary Guidelines for Americans tell us that grains must be a part of the human diet, it must therefore be true. Of course, this is all not true: misinterpretations, misrepresentations, sometimes outright lies, all to prop up continued consumption of a class of “foods” that accelerate disease, aging, and should have no place in the diet of humans.

So for this reason, I am going to be guilty of repeating myself and once again reiterating why the arguments against the inclusion of wheat and grains are overwhelming, the health impact of their consumption shockingly awful, and the health benefits of their abandonment huge and life-changing.
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Books:

Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight

Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed