Wheat Belly: Lose the Wheat Lose the Belly

Did you know that eating two slices of whole wheat bread can increase your blood sugar more than 2 tablespoons of pure sugar?
Wheat Belly: Wheat is Transmutagenic that has been manipulated and transformed into Dwarf Wheat.

Amylopectin A gives you belly fat

"Where there's glucose, there's always insulin, the hormone that allows entry of glucose into the cells of the body, where it's converted to fat. It works like this: When you eat wheat, your body gets a huge helping of a blood sugar-spiking carbohydrate called amylopectin-A. To move the sugars from the wheat into your cells where they can be used for energy - or stored as fat, the pancreas responds by releasing insulin. The higher your blood sugar is after eating, the more insulin that is released - and the more fat that is deposited in the abdominal area. When belly fat builds up, it floods the body with inflammatory signals that cause energy-requiring tissues, like muscle, to stop responding to a proportional amount of insulin. As a result, your pancreas chu
s out more and more insulin to help metabolize the carbohydrates you eat. Years of running your body through this high-blood sugar, high-insulin cycle result in the growth of visceral fat, or what Davis has deemed a wheat belly."
Glutin, Gliadian and GluteoMorphin.

"gliadin - causes cravings for wheat and non-wheat-containing foods alike - it's no surprise that, on average, those who consume wheat eat more overall. According to Davis, wheat eaters generally consume an extra 400 calories per day. Over the course of a year, the equivalent of 42 pounds of weight gain.

On the other hand, (people who follow wheat-free diets) naturally consume 350 to 400 fewer calories per day because they aren't craving food every 1.5 to 2 hours," says Davis, adding that by picking wheat-free foods you'll also reduce your exposure to sucrose, high-fructose corn syrup, artificial food colorings and flavorings, cornstarch and so on"
According to Davis, the compounds found in wheat are responsible for appetite stimulation, exaggerated rises in blood sugar, and the release of endorphin-like chemicals that get the brain hooked on breads, pastas and crackers, while increased wheat consumption can also be linked to higher incidences of celiac disease, diabetes, heart disease, arthritis and schizophrenia.

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