Dr. William Davis, author of the NY Times Bestseller, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, explains why the wheat of today is not the wheat of yesterday and why it has become so destructive to health. It ain't wheat!
What's all this about Wheat Belly? Author Dr. William Davis answers questions about his provocative new book that dashes the notion that whole grains--or ANY food made of wheat--are healthy. Filmed in New York at the Rodale, Inc. offices.
White bread, whole grain, multigrain, organic or bagel, pretzel, bruschetta, ciabatta . . . it's all the same. It's all comes from the same source: high-yield semi-dwarf wheat, the incredibly changed product of genetics research conducted over the past 40 years.
Wheat is no longer wheat. I call it "Frankengrain," the altered product of decades of genetics research to generate a high-yield plant. It's effects on consuming humans is largely due to the incredible biochemical changes that have resulted.
![Wheat Belly: What\](http://i.ytimg.com/vi/D8X0PejOHro/2.jpg "Wheat Belly: What\")
![Wheat Belly: Whole grain, organic, ciabatta, or Twinkie . . . it\](http://i.ytimg.com/vi/uexJlVLbDzI/2.jpg "Wheat Belly: Whole grain, organic, ciabatta, or Twinkie . . . it\")
