CPT & Certified Nutrition Specialist, is the author of the international best-seller, The Truth about Six Pack Abs (TruthAboutAbs.com), with over 263,000 readers in 154 countries. Mike is also the co-author of the popular nutrition program, The Fat Burning Kitchen. In addition, Mike publishes the popular Lean-Body Secrets ezine with over 710,000 subscribers worldwide.

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The Truth About Abs

by Mike Geary, Best-Selling Fitness Author
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Of course, you've probably heard a million times now how bad trans fats and high fructose corn syrup are for your health, so I'm not going to give you that same old story.

Instead, we need to look at a couple common foods that are probably in your diet in large quantities and may be causing major problems such as weight gain, headaches, sicknesses, indigestion, etc, etc... and those possible culprits are: Wheat and Dairy.

Don't worry, I'm not going to tell you that both of these staples need to be eliminated permanently from your diet, but read on to see an interesting test that may help you a great deal:

In all of my years of personal training and nutrition counseling, if I had to choose a couple VERY simple dietary changes that have made the biggest difference for my clients in allowing them to FINALLY see fat loss results (and other health problems solved), it would be this following test:

1. Test removing all wheat products from your diet for 2 entire weeks, and take notice of how you feel, look, and your body composition.

2. Test removing all dairy from your diet for 2 entire weeks, and take notice of how you feel, look, and your body composition.

The best way to do this is to eliminate them both for 2 full weeks, and then reintroduceone at a time so that you can determine if one of them or bothwheat and dairyare causing negative health effects for you.

Wheat and dairy are easily 2 of the biggest intolerances that a largepercentage of the population has.

Now this doesn't mean that I'm saying you have to entirely eliminate wheat and dairy for the rest of your life, but what I am saying is that this is an important test to do for about 2 weeks to gauge if you see some dramatic changes in your body fat percentage, how you look and feel overall, your energy levels, and other health issues.

If you do the 2-week elimination of wheat and dairy and don't feel that it helped you at all or made you feel better, than you can probably do ok on moderate amounts of each.

Most people do not realize this, but a largepercentage of the population has at least some degree of intolerance to the gluten in wheat and several other grains. The biggest offender is wheat though, as it's in such a large percentage of the average western diet - from breads, to pastas, to bagels, to cakes, wraps, cereals, etc, etc.

Most people don't have the extent of intolerance that a celiac has, but most people feel much better, improve all sorts of health problems, and also lose fat faster when they eliminate wheat from their diet.

In fact, I just had a client last week tell me that when she eliminated wheat from her diet, her chronic headaches disappeared almost instantly. These are headaches she's been having for years, and after eliminating wheat from her diet, they are gone (along with some body fat that she lost too!).

What about me? Do I still eat wheat?

Well, what I do is try to only eat wheat on cheat days, which many times means when I'm out at restaurants or at parties, barbeques, etc. Since wheat is so integral in the typical western ...    Continue

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@ 7:21pm ET on January 30, 2010
read this

@ 12:46pm ET on February 1, 2010
Interesting about your comments on milk and wheat. I am not a nutritionist, my any means. But am curious about your thoughts on what the fda says about pasteurization: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm. In short, they say(these are not my words, I'm just curious what you think of the fda and their research and the facts they state):
-Pasteurizing milk DOES NOT cause lactose intolerance and allergic reations. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
-Raw milk DOES NOT kill dangerous pathogens by itself.
-Pasteurization DOES NOT reduce milk's nutritional value.
-Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time, particularly after it has been opened.
-Pasteurization DOES kill harmful bacteria.
-Pasteurization DOES save lives.

Also, what do you think about gluten-free wheat products being sold? Is it ok to eat things like barley, buckwheat, bulgur, millet, quinoa, rice, rye, oats, etc?

Thank you,

@ 1:57pm ET on February 1, 2010
If you even suspect that you're gluten intolerant or have celiac, DO NOT go on a gluten-free diet prior to getting a formal diagnosis. Reasons? First & foremost, the tests for celiac will not be accurate if you are already on a gf diet. You have to be eating gluten, provoking the production of the various antibodies tested for, to get that diagnosis. Second, it takes a lot of effort and education to learn what to eliminate to get a completely gf diet. There's a lot of misinformation floating around the internet. Third, it also takes a lot of effort and education to learn how to get a nutritionally-balanced diet while eating gluten-free. Wheat contains vitamins that are not present in the same quantities, if at all, in the gf grains.

In response to catwoman466--thanks for that. Raw milk is not a safe product (and I'm not a germophobe). Re gf products--all the various types of wheat--durum, semolina, spelt, kamut, einkorn, triticale, etc. are off limits. Barley, bulgur, rye, and oats grown and processed in most commercial fields are NOT gluten-free & are thus off-limits as well. Most nondistilled derivatives of all those grains are also off-limits. (There are some exceptions here, when the grains are processed in such a way that the final product contains no protein. This includes distilled products and glucose syrup. They may still be labeled as deriving from wheat, but they are safe.) Buckwheat, millet, quinoa, rice, amaranth, and corn (among others) are all gf, as are the specially-grown & processed gf oats that are now available. For more specific information, look at Tricia Thompson's blog on this site, www.celiac.org, www.gluten.net, www.celiac.com, www.glutenfreeliving.com, among others.

@ 8:15pm ET on February 1, 2010
Hi, I was most Interested In reading your article on Gluten, and Lactose sensativity as I have a problem with both. Congratulations, your article was brilliant, and enlightening. Its taken a long time for this information to be made so public, and available. I believe that we would all be a lot healthier If we were to abstain from any form of Gluten as It really is quite literally toxic to the majority of individuals whom are sensative. Wheat is not eaten in its pure form, and has not been done so for quite a number of years, hense, Gluten. What we are ingesting to-day is actually genetically modified !!! this on its own is a big problem, and one of the reasons we cannot ingest, or digest this grain and many others. I was very sick and underweight for a number of years prior to my diognosis. Symptoms such as, Headaches, bloating, stomach cramps, Neurological symptoms such as joint pain and inflamation, not to mention the other many emotional problems that came with this sensativity, such as mild depression. I also had problems with visual disturbance and concentration. The list is endless, and I truly believe that we could eliminate, "Bowel Cancer" if we were to eliminate this toxic form of wheat, after all, Cealiacs are warned that to continue ingesting gluten knowing their sensativity, they will possibly develop this type of Cancer. Food for thought. Hope you find this Interesting, and informative. Here's to good health, and sites such as this that truly care for your health and well being. Well done.

@ 3:48pm ET on February 7, 2010
I've researched this as well, and I've come up with mixed results. I'm interested though; does that include sprouted wheat, such as in Ezekiel breads? I've noticed that my body doesn't like flour very much, but is fine with whole grains. And everybody needs to make sure they research everything they eat!!! Good luck to everyone :)

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