Surviving wheat withdrawal dr. william davis gas variables pogil key


Wheat withdrawal has been labeled by different names over the years–“Atkin’s flu,” “Paleo flu,” “keto flu,” “low carb flu,” etc. Because this only happens with the various forms of carbohydrate restriction (there is no corresponding “low-fat flu” or “Ornish flu”), it has often been attributed to the delayed conversion of a glycogen/glucose-dominant metabolism to that of fatty acid oxidation. This is true . . . but only partly.

Yes, forcing the conversion from a constant flow of carbs from “healthy whole grains” and sugars to increasing the enzymatic capacity to oxidize fats does indeed cause several weeks of low energy–but how do we explain the depression, nausea, headaches, lightheadedness, dehydration, emotional outbursts, intensive wheat cravings, bloating, constipation, even intensification of joint pain, effects that are not likely attributable to hypoglycemia or poor mobilization of energy? Delayed ramp-up of fatty acid oxidation is indeed part of the reason for the phenomena of wheat withdrawal, but does not explain all of it.

Most of these phenomena are caused by withdrawal from the gliadin-derived opiates in wheat, the 4- to 5-amino acid long polypeptides that increase appetite and cause addictive eating behaviors. You can actually trigger the syndrome abruptly in someone who is not wheat-free by giving them naloxone or naltrexone, opiate-blocking drugs. Because it is a form of opiate withdrawal, it cannot be entirely avoided with known strategies. In other words, an alcoholic (not an opiate, of course, but the situation is very similar) who wishes to rid her life of alcohol can only do so by stopping the flow of alcohol and suffering the withdrawal consequences–there’s no way around it. Alcohol withdrawal phenomena, such as hallucinations, disorientation, and seizures, can be blunted with very high doses of benzodiazepines and other drugs, so this is obviously not something you can manage on your own. (The doses required for an alcoholic, for instance, are fatal for non-alcoholics.)

1) Hydrate–Ridding yourself of wheat involves diuresis, or fluid loss. This is due to the loss of the gliadin protein that causes sodium retention, as well as resolving inflammation previously triggered by gliadin-derived peptides, intact gliadin, and wheat germ agglutinin. Urine, for instance, should always be nearly clear, not a dark, concentrated yellow.

3) Take a probiotic–e.g., 50 billion CFUs or more per day containing mixed species of lactobacillus and bifidobacteria. This accelerates the conversion to healthy bowel flora off the disruptive effects of this potent bowel toxin called wheat. This addresses the common bloating and constipation, usually within 24 hours of initiation. This should be necessary for no more than 4 to 8 weeks. (If symptoms such as heartburn or bloating return when probiotics are stopped, this suggests that there is something else wrong, such as failed cholecystekinin signaling to the pancreas, pancreatic enzyme insufficiency, hypochlorhydria, etc. that requires a formal assessment.) Among the best: VSL3, Garden of Life, and Renew Life brands.

4) Supplement magnesium–Magnesium deficiency is widespread and is associated with osteoporosis, hypertension, higher blood sugar, muscle cramps, and heart rhythm disorders. For unclear reasons, these phenomena are magnified during wheat withdrawal. gas vs electric heat Magnesium supplementation can thereby have some dramatic benefits during wheat withdrawal. Unfortunately, most magnesium supplements are better as laxatives than as sources of absorbable magnesium. Among the best: magnesium malate at a dose of 1200 mg two or three times per day (weight of the magnesium + malate, not just “elemental” magnesium). Source Naturals makes a great preparation.

5) Supplement omega-3 fatty acids–There are plenty of reasons to supplement omega-3 fatty acids to make up for our aversion to consuming the brains of land animals and only occasional reliance on seafood. But during wheat withdrawal, weight loss proceeds at a rapid clip for most people, a process that involves massive mobilization of fatty acids into the bloodstream (evidenced on a cholesterol panel as higher triglycerides). Omega-3 fatty acids partially protect us from the adverse effects of this flood of fatty acids, as it activates the enzyme, lipoprotein lipase, that helps clear them from the bloodstream. I advocate an EPA + DHA intake of 3000 mg per day (the dose of omega-3 fatty acids, not of fish oil). The best fish oil is in the liquid triglyceride form, not the common ethyl ester capsules, as the triglyceride form is better absorbed (particularly the DHA). My favorite brands because of meticulous production techniques: Ascenta NutraSea and Nordic Naturals.

6) Supplement iodine–The average person is marginally deficient in iodine, particularly in people who avoid use of iodized salt. Ironically, the more you avoid processed foods (as we do with wheat elimination, given wheat’s ubiquity), the less iodized salt you get. Avid exercisers also are more iodine deficient than average, given iodine loss via sweat. This has gotten so bad that I have actually found many people with goiters (enlarged thyroid glands). Even a modest lack of iodine leads to lower output of thyroid hormone (especially T4), resulting in mild hypothyroidism that impairs weight loss, can make fatigue worse, increase LDL cholesterol and triglyceride values, and even increase cardiovascular risk. Iodine is an essential trace mineral: everyone needs it (though people with a history of Hashimoto’s thyroiditis or thyroid nodules will have to be extra careful; I’d like to say consult your doctor, which is true if you have a doctor knowledgeable about iodine, which is less than 1% of my colleagues). I advise patients to supplement iodine as inexpensive drops, capsules, or kelp tablets (dried seaweed) to provide 500 mcg iodine per day.

Those are the supplements that have proven tried and true in reducing at least some of the most common struggles with wheat withdrawal. Because these supplements do not entirely address all the issues, especially low energy, I am always on the lookout for ways to make this process easier. On the list of supplements/strategies that we are exploring (and are therefore only speculative for this application):

Generation UCAN–I first learned about this from Peter Attia of The Eating Academy, as he is an avid fan of this polymeric preparation of corn-derived maltodextrin. (Yes: derived from corn that is non-genetically modified and is a purified carbohydrate polymer, no proteins.) It’s unusual lengthy structure of 500-700 glucose residues means it does not yield the osmotic effect of maltodextrins, nor does it cause a rapid rise in glucose, but a very low-grade trickle of glucose. These effects make it useful for very long-distance exercise that depletes glycogen stores and can result in low blood sugar. The slow trickle of glucose form this preparation is usually insufficient to generate much of a rise in blood sugar. This has the potential to prevent the marginal hypoglycemia characteristic of wheat withdrawal when taken, e.g., 1/2 to 1 scoop twice per day. Interestingly, more and more people are observing that, even outside the wheat withdrawal period, weight loss from fat develops. (That’s an entire discussion of its own.)

VESPA–This unique polypeptide preparation from the Asian Mandarin wasp enhances fatty acid beta oxidation, one of the limiting factors in converting from glycogen-dependent metabolism to fatty acid-dependent metabolism. Like Generation UCAN, these lessons have been learned from high-intensity exercise experiences and may be transferable to the setting of wheat withdrawal.

Farmed fish and seafood, like salmon or shrimp doesn’t have any flavor anymore. Ditto for commercially produced chickens, eggs and many pork products. I just purchased a ham slice by Nimon Ranch famous for its natural products. Delicious! I had to purchase another brand readily available in every supermarket for last minute company. You could really taste the difference in a side by side test.

Suddenly, surprise, surprise, information about the limited omega 3 benefits in big agribusiness meats, chicken and fish are starting to reach mainstream media. Omega 6 nutrients are abundant rather than the omega 3’s you thought you were eating. There will be much more of this kind of information available in the near future. k gas station I’m sure it will astonish you and you will never buy farmed fish again.

Right now, it is more expensive to buy the humanely raised and properly fed animal products. At least you get good nutritional value from these foods. What kind of nutrition can you expect from an animal that is force-fed with inappropriate food who can’t move around and lives in its own excrement? Remember the fuss about “pink slime”? Yuk! Grass-fed beef doesn’t contain this.

Regarding eczema: I have been WB for almost 2 years now and Paleo since January 2012. I eat very clean, other than I am not completely on grass-fed meat. Just the last few months, I have had a few spots of what I think is eczema. I have never had a rash before in my life and I am 65 YO. What could this be? I have upped my consumption of dark, 85-90% chocolate during this time and I have read that chocolate can cause these issues. Any thoughts on this? I hate to give up my chocolate, but I suppose it is time to do an elimination thing. I also brew and consume about 16 oz. of kombucha tea per day. I thought I might be detoxing through the Kombucha (a fermented probiotic drink) but this long? These are the only 2 changes or additions I have made in the last several months. I am puzzled. I brew the KT pretty tart.

Just throwing this out to the WB World. Reading Grain Brain now. Much of my wheat difficulties have been neurological so this is a fascinating read and so relieved I am taking this in hand so my later years are hopefully healthy. My mom suffered from Parkinson’s and when she got in the nursing home they overmedicated here with strong Alzheimers drugs and she was fried and in hell from then on (8 yrs.)

I have been practicing a grainless diet for over a month. I was doing very well until I went home for the holidays to visit my parents: a very Italian household. So I at lasagna for a week, I had a few chocolate chip cookies everyday, and I had pizza one day. The day that I ate pizza, I had the most horrific gas you can imagine. The kind that can make everyone in a room to run out.

So after my wheat friendly diet at Mom and Dad’s house I went back to my home in New York to celebrate New Years. That night I had another heavily-wheat-friendly dinner: homemade pasta and homemade Italian bread. On New Years day I had meat raviolis: again more wheat. Out of all the days, the pizza night was extraordinary in terms of digestive discomfort and gas. The second worst night was New Years Eve which I at a lot of bread.

So the day after new years day, Jan 2, I went back to basically my Paleo Diet. No more grains of any kind. electricity production in the us I started off with some coconut flour pancakes. I later went to the gym. And I stayed at home the rest of the day eating a grainless diet. Shortly after lunch I had diarrhea. A lot. But I felt find. By the next night I was developing a canker sore on the right side of my tongue and I had a fever.

She gave me a steroid immediately for the inflammation in my mouth and jaw. She changed the antibiotic and gave a me a topical solution to deal with the pain on my tongue. As I writing I’m feeling a little better and the fever is gone. But I still have the canker sores. 3 gases that contribute to the greenhouse effect I’m going to see an ENT tomorrow. I also did tests for strep, flu, and mono. All negative under rapid tests. I also gave blood today to test for STD’s.

I am on day 6 of no gluten. Today I woke up & feel really tired. I am bloated, upset stomach, achy. Another symptom I have had is hands & feet falling asleep easily. I thought maybe coming down with the flu but now wondering if gluten withdrawal. I also have a ton of congestion & phlegm (gross I Know). I have read wheat belly & have been to a ND who suggested the book & she said symptoms sounded like a food allergy. I had blood taken & am still waiting on results. I decided to eliminate wheAt in the meantime in hopes I would feel better. It sounded like the wheat withdrawal symptoms are usually in 1st few days & then relief starts. My scale has not really moved. hp gas online refill booking status Weight loss is not my main goal but need to lose 20lbs. Again I expected a little weight loss in week 1. I am feeling frustrated and wondering if something else is going on. I do feel like I have had less cravings & not as hungry as before. I did feel some increased energy on days 3 & 4. I am going to try probiotics like others have suggested. I am just not feeling confident that what I am doing is the right path. Do I just stick it out and have faith in the process? I have another week to get results from blood work. Should I call Dr. & consult her? Thanks in advance for any help!

I’ve been gluten free since the first of the year (22 days). However, I started weaning myself slowly in November. I didn’t want to deprive myself over the holidays considering I’ve had my symptoms for years. At any rate, perhaps my slow change over has put off my withdrawal symptoms a bit. I didn’t start to really feel bad until 2 weeks in. I had pain in my calfs, much like I had recently worked out. I also have some serious tension in my neck and shoulders. I became more tired than usual. I started getting really bad headaches between days 14 and 16. They feel much like migraines that I’ve had in the past. The last two days I’ve had rumbling in my stomach and gas. I considered gluten contamination, but I’ve rechecked everything I’ve eaten and I don’t think that’s the problem. After doing some searching, I believe that all of my symptoms are gluten or wheat withdrawal, but it seems strange that it took 2 weeks to start for me. Again, maybe it’s because I took a more gentle approach to going gluten free. I’m just wondering how long this will last. Any thoughts?