People who eliminate wheat experience marked and often total relief from acid reflux, cramps and diarrhea of irritable bowel syndrome, improvement (and occasional cure) of ulcerative colitis and Crohn’s disease. There are marked shifts in bowel bacteria and changes in pancreatic function with wheat elimination. If the irritative and inflammatory effects of wheat consumption on the gastrointestinal tract are so marked, and the effects of removal so dramatic, is it much of a leap to believe that the chronic inflammation and irritation caused by wheat could, over time, also lead to cancer?
After all, a major cause of cancer (“oncogenesis” or “tumorigenesis”) is long-term, repetitive irritation and/or inflammation. The prolonged inflammation and irritation of ulcerative colitis, for instance, can result in colon cancer. People with celiac disease have increased risk for cancer of the small bowel, colon, biliary tract, and other gastrointestinal cancers. If we view celiac disease as just one end of the spectrum of wheat-related gastrointestinal irritation, then these conditions like acid reflux and irritable bowel syndrome that we might view as “celiac disease lite” may also heighten risk.
The Wheat Lobby and its friends in high places at the USDA, the U.S. Dept of Health and Human Services, and other “official” providers of nutritional advice all agree: Replace white processed flour with whole grains, and incidence of cancer is reduced. That is indeed true. But the effects of NO grains is what is in question.
My prediction: “Healthy whole grains” will prove to be the #1 most substantial cause of gastrointestinal cancers from mouth to anus (oral, esophageal, gastric, small intestine, colon, rectal, pancreatic, biliary) and thereby the #1 most preventable cause of gastrointestinal cancers. Cardiologist Dr. William Davis, author of the best-selling book Wheat Belly, from Nails in the Coffin,