Remembering Kevin Moore

2012 Low-Carb Cruise Lecture: Dr. William Davis

Are you ready to join us on the Low-Carb Cruise yet? What could be better than hanging out with your low-carb/Paleo buddies, have random conversations with and hear outstanding lectures from some of the biggest names in the health community, enjoy deliciously healthy low-carb food at your disposal and get to visit some exotic ports of destination along the way? It’s a beautiful combination of fun, learning and one of the most memorable experiences of the year! We’re doing it all again May 5-12, 2013 on the Carnival Magic and you can find out more about it by visiting LowCarbCruiseInfo.com. We’re down to the final two videos featuring the primary guest speakers from the 2012 Low-Carb Cruise to share with you and I hope you have been able to watch all of the ones I’ve been sharing in recent days, including the presentations from Dr. Eric Westman, Fred Hahn, Monique Forslund, Denise Minger, Dr. John Briffa, Dr. Jeff Volek, Dr. Andreas Eenfeldt and Jackie Eberstein. These presentations were a true labor of love by Terry and Pam Young from “Make It Fun & It Will Get Done” who were gracious enough to take time out of their vacation on this cruise to provide high-quality video presentations that turned out better than I could have ever expected. What a rare treat it is to be able to share these videos with my readers who were unable to attend the Low-Carb Cruise and we have Terry and Pam to thank for that! Scoot on over to their web site for a Delicious Twist To Burritos from Pam to see an excellent alternative to flour-based burritos. Oh yeah, these are low-carb all the way, baby! Again, a VERY SPECIAL THANK YOU to Terry and Pam for allowing my readers this unique glimpse into what it’s like to be at the conference portion of the Low-Carb Cruise with these outstanding videos.

DR. WILLIAM DAVIS – May 12, 2012 at 9:15AM
“The Great Whole Grain Caper”

One of the breakthrough voices talking about health over this past year has got to be Dr. William Davis after he released his #1 New York Times bestselling book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health exposing the dangers to your health of consuming modern-day wheat. He’s appeared on numerous television and radio shows explaining why we need to be eating a lot less wheat while focusing more intently on a real foods-based diet that is low in carbohydrates. Needless to say, this message fits right in with the Low-Carb Cruise and we were happy to welcome Dr. Davis back as a guest speaker again for the 2012 event after he spoke so eloquently on The 3rd Annual Low-Carb Cruise in 2010. Listen to Dr. Davis take on this subject of “Healthy Whole Grains?” in Episode 3 of “Ask The Low-Carb Experts” and hear more from him on “The Livin’ La Vida Low-Carb Show” in Episodes 185, 186, 214 and 495.

Watch Dr. Davis’ 2012 Low-Carb Cruise lecture (with key pull quotes):


“If you look at all the different diets you and I can choose from. We could call it Atkins–primordial, the original. We could call it Paleo. We could call it maybe South Beach. But you’ll find yourself with any of those programs being pulled back into the clutches of this evil thing called wheat.”

“We should not be eating low-carb. Before the tomatoes start flying, let me explain. We should not be eating low-carb. We should be eating wheat-free, then low-carb. Everybody says, ‘You’re playing word games with us! What’s the difference? If I’m low-carb, then I am by definition wheat-free.’ I’ll show you why that is not entirely true.”

“If nothing else, I want to make you aware that there’s this thing that infiltrates thinking, your mind, your habits, your addictions called wheat. ‘Cause we’ll talk about how it is not wheat, it is this cheap facsimile that looks somewhat like wheat.”

“Let’s fast forward to 1960. Those of you my age remember that there was a terrible fear in the 1960’s that we would have a boom in world population, right? Remember those days? And there was this worry that we’d have billions of people in China, Africa, the Indian subcontinent, maybe even North America where we’d have inadequate food. So there was a great investment of time, energy and money into generating high-yield strains of crops.”


“They hybridized wheat over and over and over. They hybridized different strains of wheat. They introduced different and somewhat unrelated grasses. They took the seeds that grew in the low land hot climate, moved it to the cooler highland climate and made the wheat insensitive to the length of day…he generated a high-yield semi-dwarf strain (of wheat).”

“By 1985, everything you bought (containing wheat in it) was from this semi-dwarf strain. So you went to the grocery store and (there were) no signs posted, no warnings. One day you’re buying the result of the product of more traditional forms of wheat, the next day you’re buying the product of a two-foot, two and a half foot, three-foot tall semi-dwarf strain.”

“Wheat’s a big issue. But it’s part of a much broader issue and that is how far do we allow agri-business to change our food–whether it’s the techniques of genetic modification or the cruder techniques that pre-date genetic modification–how far should we allow them to change our food and not tell us?”

“If you choose to genetically modify a food, let us know on the label. So Monsanto alone spends $2.2-2.4 billion dollars every three months to lobby the federal government to fight this. In effect, I think the message we’re being given by agri-business providing this legislation is ‘We’re gonna change your food and it’s none of your damn business!’ That’s what we’re really talking about.”


“So it leads to inane, bizarre, strange things like the USDA Food Pyramid that argue that this grain (wheat)…should form the cornerstone of our diet…they’re telling us that we should be eating grains breakfast, lunch and dinner…I think we’ve been given bum advice.”

“I believe we could argue that some of (the dangers of consuming wheat) has been known for many years.”

“The world is talking about gluten. But gluten is really not the issue. It’s gliadin.”

“If there’s been a big change introduced into the gliadin protein sufficient to quadruple the incidence of Celiac disease over the last 50 years, there is something fundamentally and importantly different in this gliadin protein.”


“The gliadin protein in wheat is an opiate and we have reasonable data at least suggesting a link to appetite. I see this play out. I take wheat out of the diet, what happens? You go through withdrawal. So if I deprive a heroin addict of heroin, they go through a very violent withdrawal…if you take a wheat-consuming human off wheat, they have an opiate withdrawal. Not everybody gets it. About a third of the people who stop wheat will get a withdrawal. It’s fatigue, sleepiness, low mood, sadness, even depression. Cannot exercise, sometimes overwhelming cravings, and lasts variably, usually three to five days, occasionally as long as several weeks.”

“So you’ll see with removal of wheat an unexpected reduction in appetite of about 440 calories per day.”

“1970, you go to the store, where is wheat? Rolls, bread, obvious places. 2012, where is wheat? Everywhere. Everywhere. Twizzlers, salad dressing, instant soup, Campbell’s tomato soup–why? Well, I can’t tell you exactly why. It must be necessary for taste and texture (tongue in cheek). I think it’s there because–this is my raw speculation–smart food scientists said 25 years ago, ‘Hey, there’s something weird going on, you notice when we bring these nice people into our food test kitchens and we give them our new products, they can’t stop, they asked for more, and they asked for more and asked for more?’ So I think smart food scientists knew this 25 years ago. And rather than saying, ‘Hey, we better warn everybody that there’s something funny we think it’s the wheat flour and watch out this thing stimulates appetite.’ Rather than saying that they said, ‘Shhh! Don’t tell anybody. Put it in everything!'”


“Now we have this world that is filled with wheat products and the population at large cannot help themselves (eating this stuff).”

“Now wait a minute here. You mean whole wheat bread raises blood sugar higher than table sugar? Yes!”

“So if I feed wheat germ agglutinin into a laboratory mouse or rat, it causes direct destruction of the intestinal tract.”


“So this notion of eat more healthy whole grains has been enormously profitable for the medical industry because it creates hyperinsulinemia, prediabetes, diabetes, hypertension, congestive heart failure, coronary disease, rheumatoid arthritis…on and on and on. All those things require drugs. And have you seen the bill on some of these drugs?”

“Eat more healthy whole grains is enormously successful if you view it from a revenue-generating viewpoint.”

“I want to make this absolutely clear–we do not eat gluten-free foods…there’s this boom in gluten-free, this notion that gluten is bad. Well gluten is bad. But gluten-free foods are not good. So if we take wheat and gluten out of our foods and we want to create a reasonable facsimile of breads, muffins, cookies, etc., they use corn starch, rice starch, tapioca starch and potato starch. Dried, powdered starches that raise blood sugar higher than even wheat…so if you eat gluten-free, you will get fat!”

“Just as low-fat was a big mistake, gluten-free is a big blunder. So no gluten-free foods unless you want plenty of health problems.”

“You guys know you eat vegetables, real food, nuts, seeds, meats, pork, chicken, poultry, fish, avocados. But the thing I want to stress to you is, don’t fall for that advice, ‘Oh, but you need some whole grains. It’s good for your bowel health.’ No it’s not!”

Stay tuned for even more video lectures from the 2012 Low-Carb Cruise posted at my blog. We’d LOVE to have you join us on the 2013 Low-Carb Cruise leaving out of Galveston, Texas on May 5-12, 2013 on board the Carnival Magic featuring guest speakers Robb Wolf, Dr. Mary Vernon, Dr. Jay Wortman, Dr. Larry McCleary, Dr. Cate Shanahan, Dr. Dwight Lundell, Dr. Andreas Eenfeldt and his LCHF friends, Jackie Eberstein with a special tribute to Dr. Atkins, Dr. Jayson and Mira Calton, Dave Asprey and Jonathan Bailor. Plus, Tom Naughton will be back for another rip-roaring roast of the guest speakers! YOU WON’T WANT TO MISS THIS!

  • Deborah

    Great information, entertaining and well informed speaker. I can’t count the number of patients and people who came to mind as perfect examples of some of the wheat generated problems he’s describing. Thanks for posting this.

  • This book helped change my life. I’ve lost 158 pounds in the past 30 months. Thank you Jimmy and Dr. Davis. I recommend this book to everyone.
    See my before and after pictures on my blog at: http://danmoffett.blogspot.com