Why Wheat Makes You Sick and Fat

"Over the past 50 years, wheat has undergone a more drastic transformation than Joan Rivers" - Davis

If you still think wheat is fine in small doses, it's time to think again. 

At this point almost all of us know that gluten, the protein found in wheat, wreaks havoc on the gut wall. It burns the sea anemone-like microvilli that line the small intestine and makes digestion of vital nutrients almost impossible. In other words, if you eat some prosciutto and high quality vegetables on a baguette, you might as well just eat the baguette, because in the presence of gluten, you won't absorb or adequately digest the nutrients from the other foods. 

Did you just read that and start craving a baguette? Are you one of those people who eats gluten and claims to feel fine? Why should you cut out wheat? The answer is pretty simple: wheat makes us sick and fat. According to cardiologist William Davis, M.D., in his must-read book "Wheat Belly," whole wheat bread (yes, we are talking about whole grain wheat) spikes your blood sugar more than table sugar. In other words, whole wheat is junk food disguised as health food. According to Davis, "Aside from some extra fiber, eating two slices of whole-wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda." He goes on to assert that the same portion of whole-wheat bread has a higher glycemic index (GI) than two tablespoons of sugar -- or even a snickers bar. 

"Modern wheat is a perfect chronic poison" - Davis

Davis' other major claim is that modern wheat has been so genetically altered that the gluten present in foods containing wheat causes a host of adverse health effects. The new varieties of wheat on the market today contain more gliadins (a gluten component) than their wheat grandparents, leading to increased cases of auto-immune disorders such as celiac disease, type I diabetes, multiple sclerosis, autism and even infertility. And what will the next generation of wheat look like? Genetically modified Frankenwheat. 

Forget about counting calories and measuring your foods with tablespoons. If you're serious about losing weight for good, it's pretty simple. Stop eating numbers and keep two bigger ideas in mind: inflammation and GI index (glycemic index really means - what will this food do to my blood sugar?) My clients who stick to low-glycemic, anti-inflammatory foods have lost up to 35 pounds in 4 months. And the best part...they don't feel like they're dieting. I don't know about you, but I would much rather eat some roasted vegetables and a grass-fed steak with truffle butter than a snickers bar dressed up as a couple pieces of bread. And then when you add in all of the health issues associated with eating gluten, you really have to ask yourself how it can possibly find its way to your kitchen, onto your plate or into your mouth. 

Immune Builder Ginger Chicken Soup

Because everyone is sick, and that's gross

Tonight I'm making an immune boosting chicken soup that is incredibly easy to whip together on those nights when you're feeling like you need a little something soothing. Yes, this is a somewhat "sped up" version of homemade chicken soup, but quick and easy recipes are the ones we tend to use most during the hectic work week, right?

Ingredients: 

1-2 Organic Boneless Chicken Breasts

1 Quart Chicken Stock: I usually buy mine pre-made from Bi-Rite. I suggest keeping a few in your freezer so it's always on hand. 

1 Inch Ginger, peeled and minced 

Dill (as much as you desire) finely chopped

Baby Bok Choy

1-2 Carrots, chopped

2-3 Stalks of Celery, chopped

1/2 Yellow Onion, finely chopped

1 Tablespoon Coconut Oil

Sea Salt

Ready to cook?

Preheat your oven to 275. Poke the chicken breasts with a fork, season them with a pinch of sea salt, and place them in a dish covered with foil. Bake for around 30 minutes, or until fully cooked. While the chicken is cooking, add the carrots, onions, celery, ginger and coconut oil to the chicken stock, and let simmer until the chicken is ready. Remove the chicken from the oven and dice or shred it, and add it to the stock and vegetables. Chop up your dill and baby bok choy, and add them for a few minutes at the very end, right before you're ready to serve. Add sea salt and pepper to taste. 

Why is this so healthy? Let's look closer at the ingredients:

Coconut oil: Coconut oil is a proven antibacterial, antimicrobial and even antiviral superfood. Plus it adds a bit of healthy fat to an otherwise light meal.  

Ginger: A highly potent anti-inflammatory and antioxidant, ginger supercharges your immune system (plus its unique warming quality helps fight off congestion, soothes a sore throat and calms an upset stomach). 

Bok Choy: The most nutrient-dense vegetable on the planet, baby bok choy is a cruciferous vegetable that is loaded with vitamins A, C, K and even calcium. In addition to helping you fight off the common cold and flu, studies prove that this vegetable is one of the most powerful cancer fighters available. Plus it's most delicious in the winter months. 

 

Broth: Loaded with calcium, magnesium, collagen and gelatin, real, homemade (or Bi-Rite made) chicken stock is vital for repairing the gut wall (which most of us need from years of eating gluten and other gut busting grains). Because the majority of your immune system is in your gut, a healthy and strong gut wall helps protects you from catching the colds and flus going around this time of year. 

I hope you find some warmth and comfort in this easy and delicious recipe. Stay healthy!

Officially TPI Certified - Golf Fitness Instructor

As many of you know, I recently became a Certified Golf Fitness Instructor through the Titleist Performance Institute. Titleist is the leader in Golf Fitness education, drawing its curriculum from the world’s experts in sports performance.

As a TPI Certified Golf Fitness Instructor, I am trained to take golfers through a three-step process that is designed to improve their flexibility, strength and power, and eliminate any pain that might be hindering them on the course. 

Step 1: Screen – Using TPI’s cutting edge assessment process, I screen and identify limitations in the body as they relate to the golf swing.

Step 2: Prescribe – Based on the TPI screen results, I’m trained to develop highly individualized Golf Performance Programs designed to eliminate swing faults (and the physical limitations that contribute to them) for good.

Step 3: Implement – Building on over 7 years as a C.H.E.K (Corrective Holistic Exercise Kinesiology) Practitioner and Nutrition Coach, I teach clients the most effective stretches, mobilizations and exercises to help them reach their maximum potential. At this stage I also take clients through highly individualized Nutrition and Stress Management Programs, both of which have a profound effect on golf performance.    

Maybe you’re not a golfer. Maybe you just want to get rid of your nagging knee pain and hit the slopes again this winter. Because the foundation of the TPI curriculum is based on the work of some of the most advanced experts in the areas of functional movement and sports medicine, the TPI screen can help you, too. Feel free to email me with inquiries.