Why grains make you fat

How is it that a blueberry muffin or onion bagel can trigger weight gain? Why do people who exercise, soccer Moms, and other everyday people who cut their fat and eat more “healthy whole grains” get fatter and fatter? And why weight gain specifically in the abdomen, the deep visceral fat that I call a “wheat belly,” that is inflammatory, worsens insulin resistance and blood sugars, disrupts hormones like testosterone and estrogens, and is associated with greater risk for heart disease, cancer, and Alzheimer’s? There are several fairly straightforward ways that wheat in all its varied forms–-whole wheat bread, white bread, multigrain bread, sprouted bread, sourdough bread, pasta, noodles, bagels, ciabatta, pizza, etc.–-lead to substantial weight gain, with other grains sharing some of these effects. As I often have to point out, it is NOT just a matter of avoiding “gluten,” but an entire menu of effects that include: High glucose and high insulin–This effect is not unique to wheat, but shared with other high-glycemic index foods (yes: whole wheat has a high-glycemic index) like cornstarch and rice starch (yes, the stuff used to make gluten-free foods). The high-glycemic index means high blood glucose triggers high blood insulin. This occurs in 90- to 120-minute cycles. The high insulin that inevitably accompanies high blood sugar, over time and occurring repeatedly, induces insulin resistance in the tissues of the body. Insulin resistance causes...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle blood sugar gluten grains insulin obesity weight gain Weight Loss Source Type: blogs