3 Topics in the Wheat Belly Forefront.

Found on: http://www.wheatbellyblog.com/2017/01/3-topics-wheat-belly-forefront/

  1. How important is bowel flora?screen-shot-2017-01-05-at-8-22-02-amThe status of bowel flora can spell the difference between having an autoimmune condition and not having an autoimmune condition, being diabetic or not being diabetic, being emotionally happy or not being happy, and developing colon cancer or not developing colon cancer. The composition of bowel flora and their ability to metabolize prebiotic fibers/resistant starches to butyrate and other fatty acids play important roles in insulin responses, nourishing and maintaining intestinal health, and intestinal permeability.I like to think of bowel flora, the thousand or so species of microorganisms that inhabit the human gastrointestinal tract, as a garden. Probiotics, i.e., anything that provides microorganisms believed to be among the desired inhabitants such as the various Lactobacillus or Bifidobacterial species, are like planting seeds for peppers and zucchini in your garden in spring time. But what if you planted your seeds, then neglected to water and fertilize your garden? Read my blog titled: A blueprint to fertilize the garden called “bowel flora”Tweet this!01-01v-dr-davis

     

    1. Using yeast

    01-04-dr-davis-1In the original Wheat Belly recipes to recreate breads, I largely avoided the use of yeast to generate “rise,” as I did not want to chance persistent adverse health effects from the yeast component of wheat and grain products, though the risk is small and applies to only a few percentage of people. While grain elimination needs to be an absolute 100%, 7-day-per-week process, I must admit that most people can do just fine by including yeast in their recipes.

    Doing so will restore the yeasty scent and flavors to non-grain baking, so much so that you could easily mistake a grain-free loaf of bread for a grain-based one. Lately, I’ve been playing around with non-grain bread recipes using yeast. 

    Read more in my blog titled: Should we use yeast?Tweet this!

    1. Monk Fruit

    Monk fruit, also known as lo han guo, is a small round fruit found in Southeast Asia. It has been used for centuries in Eastern medicine as a cold remedy and digestive aid. Recently, it has been making its way to mainstream stardom in the western world as a sweetener. This fruit extract, or juice, is much sweeter than sugar, contains zero calories per serving and, unlike stevia, has no bitter aftertaste. The greater quantity of monk fruit contained in Wheat Free Market’s Virtue Sweetener makes this sweetener combination of monk fruit and erythritol four times sweeter than sugar, meaning much less is required compared to other sweetener brands and thereby reducing costs dramatically.

    Yours in grainless health,

    Dr. William Davis

    PS: If you know someone who might be interested in learning about what the Wheat Belly lifestyle has to offer, send them to the Wheat Belly Blog and have them sign up to receive our emails.

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