William Davis, a cardiologist, calls modern-day wheat a "chronic, perfect poison" in a his book, Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, which is all about the world's most popular grain.
What gives? Davis says the wheat we are currently eating isn't the same thing your grandparents used back in the day. Modern wheat is "an 18-inch tall plant created by genetic research in the '60s and '70s," he told CBS' "This Morning" program in a recent interview. "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten," he said.