On Thu, 3 Sep 1998, Gregg Carter wrote:
> [BTW-- although we are still sorting through the gluten issue, the key
> reason why grain reduction seems to help dieters is that it keeps
> insulin levels in check . . . a hormone implicated in fat storage; it
> also effects a more favorable ratio of omega-3s to omega-6s, as grains
> tend to be high in omega-6s.]
I believe there is also evidence that wheat germ agglutinin (WGA)
binds to insulin receptors, contributing to insulin resistance,
but I can't seem to find the documentation in my notes. Maybe
I'm mistaken. Does anyone have anything on this?
Todd Moody
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