I found “The Wheat Belly” book at Barnes & Noble about 2 weeks ago and haven’t been able to put it down since. I have heard so many positive reviews on this book from a number of people who have celiac, crohn’s, IBS, and a number of other chronic illnesses to do with inflammation of the gut, that I had to read it myself.
This book is an eye opener and life changer, truly. As a fitness pro, I know a little about health and nutrition, but I didn’t realize just how horrible wheat is for the body. We constantly hear that whole grains are good, and to eat wheat for good digestion… Um… No and never again, no thank you! I have been struggling for years with gut issues, but thought that wheat was ‘healthy’ and so it became one of the staples in my diet, so long as it was always about 45 calories per slice (bread). Not anymore – my diet has drastically changed.
For the past 2 weeks, I have avoided eating anything with wheat in it, although I did have a couple slices of thin crust pizza about a week ago at a family outing, and regretted it immediately afterwards… The stomach pain was unbearable and I ended up taking something natural to settle my tummy.
After being extra careful with what I put in my mouth and checking every label, I am happy to report that I am down 1 dress size as of today. The bloat is disappearing and I know it’s going to be a long journey, but it’s one that I am very excited about. Reading this book has brought about a lifestyle change and is helping me with other gastrointestinal issues that have been bothering me for years.
*Wheat Alternatives to Watch Out For: Flour, bulgur, semolina, spelt, frumento, durum/duram, kamut, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour. These are often marketed as being a wheat alternative, but none are gluten-free.
Here’s a great video from Dr William Davis
The Wheat Belly Guide to Grain Free Baking
Here’s a snippet from an interview with Dr William Davis on why wheat is harmful in it’s current form.
“I learned just how bad wheat was when I asked patients in my cardiac practice to remove it from their diet. I did this because 80% of people I’d meet for the first time were diabetic or pre-diabetic, situations that double or triple heart disease risk. In an effort to minimize this situation, I applied a very simple fact: Two slices of whole wheat bread raise blood sugar higher than 6 teaspoons of sugar, higher than a Snickers bar. (Most people are unaware that the glycemic index of whole wheat bread is among the highest of all foods.)
I asked everyone to remove wheat to observe the blood sugar effects. People would come back after a 3-6 months and, indeed, their blood sugars and HbA1c (a measure of prior 60 days blood sugar) would be much lower, even to the point at which some diabetics were no longer diabetic. But people told me plenty more: They lost 30 pounds, lost 4 inches from their waist, felt better than they had in 20 years with more energy, less moodiness and deeper sleep. They told me how they experienced complete relief from acid reflux, irritable bowel syndrome, migraine headaches, hand and finger arthritis and joint pain, sinus congestion and chronic sinus infections. They told me about how their asthma improved so much that they threw away three inhalers, their rheumatoid arthritis was so much better they were in the process of reducing medication, their ulcerative colitis and Crohn’s had improved so much that no medication was required any longer, their leg edema had disappeared and rashes were gone.
At first, I dismissed it as pure coincidence. But the effects became so frequent and consistent that the conclusion became unavoidable: Wheat was the underlying cause for an incredible array of health problems and weight gain, and that eliminating was key to astounding health.
And note that this was not gluten avoidance for the gluten-sensitive; this was wheat avoidance for everybody, as it was a rare person who didn’t experience at least some measurable improvement in health, if not outright transformation. I now recommend complete wheat avoidance for all my patients, as well as anyone else interested in regaining control over health and weight.
Wheat is a weak opiate. Eat wheat, you want more wheat, you want more carbohydrates. The gliadin of wheat is converted to exorphins, morphine-like compounds that can be blocked with opiate-blocking drugs.
Even worse, we’re advised by our own government agencies like the USDA and Health and Human Services that whole grains are good for us and we should eat more. Eat more “healthy whole grains,” we eat more, we gain weight, we acquire all the health consequences of wheat and weight gain such as hypertension, high cholesterol, arthritis, acid reflux, and diabetes. Big Food makes out, Big Pharma makes out; we all pay the price.
The epidemic of diabetes and obesity has been blamed on us. We’re told that Americans are overweight and diabetic because we are gluttons and we’re lazy. I don’t buy it. I believe the majority of Americans are fairly health-conscious and try to get at least some exercise. I do not believe we are that different from, say, the people of 1950 or 1960. I think we’ve been duped into blaming ourselves, when all along a big part of the blame should be placed on this corrupt product of genetics research, propagated by agribusiness, and put to profitable use.”