Is Wheat Linked to Heart Disease?

Wheat consumption has been the subject of ongoing debate in nutrition and cardiovascular research.

Some researchers suggest that modern dietary advice has followed a flawed progression. When refined white flour was identified as problematic, it was replaced with whole grains, which appeared to be less harmful. Over time, this shift led to recommendations to consume large amounts of whole grains.

However, an important question often overlooked is what happens when wheat is removed entirely.

According to cardiologist Dr. William Davis, wheat contains a unique carbohydrate called amylopectin A, which may contribute to the formation of small, dense LDL particles. These particles are associated with increased cardiovascular risk.

Many adults now show higher levels of these small LDL particles, along with elevated triglycerides and lower HDL cholesterol. On standard cholesterol panels, this pattern can appear as elevated LDL cholesterol, sometimes leading to medication recommendations.

More detailed lipoprotein testing may reveal a higher concentration of small LDL particles.

Dr. Davis also notes that wheat contains gliadin, a protein that may stimulate appetite in some individuals. Increased appetite can contribute to weight gain, particularly in the abdominal area.

Visceral abdominal fat is associated with inflammation and may influence blood sugar, blood pressure, and triglyceride levels.

Some people report improvements in weight, inflammation markers, and metabolic measures after reducing or eliminating wheat from their diet.

P.S. Questions continue to be raised about modern wheat and its impact on health.

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