Dr. William Davis is a vocal anti-wheat advocate who blames America's grain-heavy diet for today's startling epidemic of obesity and diabetes.
While he's pleased that more people are eliminating wheat from their diets thanks to the popularity of the gluten-free diet, he's furious that snack companies are marketing "gluten-free" products that are just as unhealthy as wheat.
"I'm happy that people are listening, but I'm saddened that they are being tricked by this gluten-free nonsense," Davis told the CBC Oct. 24. "Being gluten-free is a good thing, but eating gluten-free processed foods is not a good thing."
Davis says snack companies are trying to cash in the growing popularity of the gluten-free diet by making products that substitute gluten with "junk carbohydrate ingredients" such as corn flour, rice flour, potato starch and corn starch.
Davis, a cardiologist and author of "Wheat Belly," said these processed high-carb ingredients cause a huge spike in blood sugar, which can lead to diabetes, heart disease and cancer. A cup of rice flour has a whopping 127 grams of carbs, while a cup of corn flour has 77 grams.
Dr. Davis said corporations are rushing to roll out "gluten-free" cookies, crackers, and bread to take advantage of the public's new-found awareness of celiac disease and gluten intolerance/sensitivity. But by substituting low-quality "gluten-free" ingredients such as rice flour for gluten, they're contributing to other potential health issues.
The corporate response to the gluten-free diet craze is similar to what occurred during the 1980s, when dietary fat was demonized for making people fat.
As the public got scared of dietary fat, thanks to sensationalistic and inaccurate media coverage, snack companies rolled out a bevy of low-fat products that substituted sugar for fat. The result, say many top medical experts, is the tsunami of obesity and diabetes we now see.