One of these toxic compounds is the protein gluten, which is present in wheat and many of the other most commonly eaten cereal grains. In short, gluten damages the intestine and makes it leaky. As we saw in the last article, a leaky gut is one of the major predisposing factors for diabetes and obesity...

...However, what is less well known is that wheat gluten triggers an immune response and gut inflammation in almost everyone – regardless of whether they are “gluten intolerant” or not. Over 80% of the population develops measurable gut inflammation after eating wheat gluten.

...eating too much omega-6 didn’t only cause obesity in the current generation, but it also predisposed future generations eating the same diet to developing obesity.

This is bad news for those eating a Standard American Diet, which contains an omega-6:3 ratio.

Omega-6 seed oils have also been shown to cause inflammation, insulin resistance and impaired leptin signaling, all of which directly contribute to diabetes.

Finally, industrial seed oils have been shown to interfere with thyroid function by blocking the binding of thyroid hormone to its receptors. The result is a higher fat mass and a less efficient metabolism.

fructose is shunted directly to the liver where it is converted to fat. Excess fructose consumption causes a condition called non-alcoholic fatty liver disease (NAFLD), which is directly linked to both diabetes and obesity.

 A 2009 study showed that shifting 25% of dietary calories from glucose to fructose caused a 4-fold increase in abdominal fat. Abdominal fat is an independent predictor of insulin sensitivity, impaired glucose tolerance, high blood pressure and high cholesterol and triglycerides.

In a widely popular talk on YouTube, Dr. Robert H. Lustig explains that fructose has all of the qualities of a poison. It causes damage, provides no benefit and is sent directly to the liver to be detoxified so that it doesn’t harm the body.

Another danger of fructose is that it reacts with polyunsaturated fats and proteins to form toxic compounds called Advanced Glycation End-Products (AGEs) in a process known as “fructation”