So when you put a piece of bread, bagel, or pancake in your mouth the enzymes in your saliva the amylase in your saliva begins to digest it immediately and that's why you get tooth decay from eating seeds and grains because the Amylopectin A is converted to sugars immediately upon putting it in your mouth . . . --Dr. William Davis
Here’s William Davis, the author of wheat belly explaining how extremely ignorant it is to think wheat problems are only about glyphosate, GMO, or eating sourdough https://t.co/JYTPOzoYTe
— Wejolyn 🇺🇸 (@Wejolyn) April 17, 2025
TRUTH IN HEALTH
I will often hear this comment, "I can eat bread, sandwiches, bagels, donuts, whatever, made of wheat, because I don't have a gluten allergy or sensitivity."
Let's think about that for a moment. So gluten is indeed a problem for many people, of course, for people with celiac disease, and perhaps gluten sensitivity is largely due to the gliadin protein, which makes up 70% of gluten. And so gluten has two kinds of protein. It's gluten that confers its stretchability, makes it a dough to make pizza crust and other things like that, but it's also the gliadin in protein. That's the source of most of the problems. It's the gliadin protein, for instance, that is partially degraded because we don't have the enzymes to fully breakdown the gliadin protein sequences, the amino acid sequences, so it forms gliadin derived opioid peptides, and I mean that literally, opioid peptides, because they cross into the brain and they stimulate appetite. Put aside gluten sensitivity, gliadin is an important and very potent appetite stimulant. We also know with good evidence that the gliadin protein is also the initiating factor in numerous, if not most, autoimmune diseases, like rheumatoid arthritis and type 1 diabetes. Gliadin is also a source of inflammation in the gastrointestinal tract. So just that alone, you think would be enough to turn people off to wheat, that is, the initiation of auto- immune diseases, gliadin derived opioid peptide appetite stimulants and gastrointestinal inflammation but there are other factors in wheat that's what if you say I'm not sensitive to gluten well you really are even though you don't perceive it that way but there are other problems in wheat and related grains I say related grains because grasses that's what we in grains are they are seeds of grasses and humans are just not equipped to digest the components of grasses humans are species homo sapiens we don't have the digestive equipment to break down components of grasses especially the seeds of grasses whether it's wheat or barley or rye or oats or triticale or millet, we don't have, we simply can't digest components of seeds of grasses.
2:30. What is there besides gluten? There is also amylopectin A. Amylopectin A is a carbohydrate unique to wheat and grains. It's different than other amylopectins, like the Amylopectin C, for instance, of legumes. Amylopectin A has a structure that makes it uniquely susceptible to digestion by the ubiquitous enzyme amylase in your saliva and in your stomach. While many components of wheat and grains are indigestible or only partially digestible, amylopectin A is the exception. It is highly digestible. So when you put a piece of bread, bagel, or pancake in your mouth the enzymes in your saliva the amylase in your saliva begins to digest it immediately and that's why you get tooth decay from eating seeds and grains because the Amylopectin A is converted to sugars immediately upon putting it in your mouth, and then, of course, even further when you digest it and swallow it and it goes to your stomach. That's why wheat raises blood glucose blood sugar higher than nearly all other Foods very few foods raise blood glucose higher than wheat wheat raises blood sugar higher than honey or table sugar or candy because that amylopectin a is uniquely susceptible people ignore that fact all you need to do to prove this is look at any table of glycemic indexes in any Dietary Reference and you'll see that among the highest of all glycemic indexes how high blood glucose is after you consume wheat but the highest is whole wheat, even higher, by the way, than white flour oddly. So amylopectin a raises blood glucose extravagantly is it any wonder that in a world where we are told to cut your saturated fat total fat and eat more healthy whole grains and everything in moderation that we have a world of obesity and type 2 diabetes no wonder we were told by dietary guidelines, dietitians, doctors to eat this food that raises blood glucose sky high repeatedly.
SMALL LDL PARTICLES, THE REAL CAUSE OF HEART DISEASE
4:40. Now that same phenomenon of consuming Amylopectin A from wheat and grains also triggers the formation of small LDL particles. That's the real cause of heart disease. There are many causes of heart disease but one of the main driving causes is small LDL particles, not this indirect crude surrogate LDL cholesterol. It's really small LDL particles. Where do small LDL particles come from? Well, it's easy the science is quite well sorted out; it's been sorted out for over 40 years. But this advice does not make money for the pharmaceutical or the healthcare industry so no one bothers to tell you this even though the science is more than ample to tell you that wheat grains and sugars are the only things that cause the formation of small LDL particles and lead to heart disease, not saturated fat, not bacon, not pork fat, not olive oil, none of those things. Only wheat, grains, and sugars, and that's because of the Amylopectin A unique to grains as well as sugars, like sucrose. How does that happen? Well, the liver, your liver is very good at converting sugars, like Amylopectin A, to triglycerides. So a carbohydrate to a fat. Triglycerides are fats. And that's called hepatic or liver de novo lipogenesis. All that means is liver is making new fats. That's all it means. So your liver is very good, very efficient at converting sugars and carbohydrates to triglycerides, fats, and hepatic de novo epigenesis. While the liver releases those triglycerides into the bloodstream, but triglycerides can't float freely in the bloodstream because if they did, they would coalesce and they would infarct or block arteries in your body, and you would die. Like salad dressing, the oil and vinegar separate, right, the oil separates from the vinegar, from the aqueous solution. Same thing happens in the bloodstream; you can't have fats floating freely or else they will coalesce, like your salad dressing. So the liver packages those triglycerides into an aqueous soluble particle, called very low-density lipoproteins, called VLDL. It's low density because it's full of triglycerides. So in that salad dressing, what floats on top, the fats, the oils do, right, because they're lower in density. The aqueous solution with water and vinegar is at the bottom, the high density. So the liver packages those fats, triglycerides, into VLDL particles, low-density particles that then enter the bloodstream. Now, VLDL particles are themselves a direct cause for coronary disease and atherosclerosis that is adds to atherosclerotic plaque in your coronary arteries, heart attack, sudden cardiac death, all of that stuff. But VLDL particles also interact with LDL particles, and when they encounter an LDL particle, they transfer some of those triglycerides to the LDL particle, and there is a series of enzymatic, so-called "remodeling reactions" that create the small LDL particle. And LDL particles are unusually able to enter the walls of arteries, simulate inflammation, they are more prone to oxidation and glycation, which makes them much more harmful. They also persist in the bloodstream for 5 to 7 days, as compared to the 24 hours, one day, of large LDL particles provoked by fat consumption. So small LDL particles
