Wheat Belly Basics: The Myth of Complex Carbohydrates

Found on: http://www.wheatbellyblog.com/2017/10/wheat-belly-basics-myth-complex-carbohydrates/

We’ve been told for years that complex carbohydrtates are better for health than simple sugars. But is that true?

No. From a blood sugar viewpoint, complex carbohydrates, such as those in grains, even whole grains, raise blood sugar higher than table sugar. This is due to the unique form of complex carbohydrate in grains, amylopectin A, that is highly susceptible to digestion by the salivary and stomach enzyme, amylase.

A diet that is therefore rich in “healthy whole grains” is a setup for high blood sugars, type 2 diabetes, and weight gain.

To avoid this effect, banish all grains from your life and witness the often dramatic and unexpected health and weight loss benefits.

The Wheat Belly 10-Day Grain Detox book is the fastest route down this path.


I’d like to dispel a common and widely held myth: that complex carbohydrates are better for you than simple sugars.

Well, that’s not true. Complex carbohydrates are carbohydrates, or sugars, that have complex branching structures. Simple sugars tend to be typically one or two sugars combined, so very small molecules. Dieticians and people in the nutrition world told us for years, for decades, that complex carbohydrates were safer for you from a blood sugar standpoint, right, maybe even prevented diabetes? Well that’s ridiculous. That’s complete fiction.

For one thing, the complex carbohydrate of grains (which is called amylopectin A) has a unique branching structure. That branching structure makes the amylopectin A uniquely susceptible to the enzyme amylase. That’s a digestive enzyme in your saliva and in your stomach. If I eat something made of wheat or other grains, that contains the carbohydrate amylopectin A, it is very rapidly and efficiently converted to blood sugar. Blood sugar goes very high.

Blood sugar goes high also on eating table sugar (sucrose), but which food has a higher Glycemic Index (that is, the capacity to raise blood sugar over the first 90 minutes after you consume something)?
White bread or sugar?
White bread is much higher.
Which has a higher Glycemic Index; whole-wheat bread or sugar?
Whole wheat bread is much higher.

In fact, if you look at any table of Glycemic Indexes or Glycemic Load (that factors in portion size) — look at any table — look at the foods with the highest glycemic indexes and loads. They’re virtually all grains. They’re wheat-based, corn-based, or gluten-free foods. People who follow my Wheat Belly message know that Wheat Belly is not a gluten-free diet. We in fact bash gluten-free processed foods, because they’re awful. They’re horrible. They cause weight gain and all kinds of health problems.

The “complex carbohydrate is better for you than simple sugar” argument is complete fiction. I don’t know where it came from except misinterpretation. The truth is in every table of Glycemic Index and Glycemic Load. Grains raise blood sugar higher than nearly all other foods. Complex carbohydrates, at least from a viewpoint of blood sugar, are no better, and in fact can be worse than simple sugars.

Understand this. Eliminate grains. Eliminate simple sugars. You now have the means for magnificent weight loss, and reversal of many health conditions like Type 2 diabetes and pre-diabetes. Once again, conventional dietary advice not only was ineffective but got it colossally wrong.

The post Wheat Belly Basics: The Myth of Complex Carbohydrates appeared first on Dr. William Davis.

Leave a Reply

Your email address will not be published. Required fields are marked *