Wheat Belly: 90% science . . .

I found this tale of wheat-free success on the Amazon UK website, posted by a J.E. Garrett.

It caught my eye because some critics of the Wheat Belly message have tried to dismiss it as nothing more than “another low-carb diet.” Mr. Garrett highlights the unique addictive and appetite-stimulating effects of wheat that make it stand apart from other foods and other carbohydrates. Going wheat-free reduces a carbohydrate source in diet, yes, but it also dramatically reduces desire for other carbohydrates.

Factor into the discussion that most modern adults have burned out pancreatic function from a lifetime of wheat and carbohydrate indulgence and, to fully undo the carbohydrate intolerance, many people have to go farther than wheat elimination if their goal is maximal weight loss and full unraveling of metabolic messes. But, even if you choose to do nothing but eliminate wheat, you have taken the biggest and most important step.

9/10th science 1/10th recipes, this is NOT a diet book
This is not a diet book, its a revolution with justifiable cause, in the guise of a book. This is NOT a get rich quick fad diet, it is an easy to read scientific explanation of how the human body reacts to wheat and high carbohydrate foods, but especially Wheat as we know it today, the genetically modified stuff that has gone from 4 foot tall waving amber fields to a stubby 2 foot tall hybridised, radiated and chemically altered something. By the way its also addictive, fully chemically addictive, you as a wheat eating, bread eater, whether wholemeal, organic, or white, pies pastries, pasta or noodle are an addict, a junkie, as bad as a smoker giving up his weed, you don’t want to give up wheat, the thought of giving up wheat gives you goose bumps and you reach for that slice of cake or a piece of toast to comfort yourself. I can attest to the addiction, having had horrible withdrawal symptoms for 5 days when I stopped using wheat.

As well as being addictive it also causes terrible spikes in your blood sugar followed two hours later by terrible lows. You have wheat, toast, or cereal for breakfast, two hours later your addiction AND your blood sugar are screaming for more, so you grab a coffee and a cake, two hours later you are feeling tired and sluggish and really, really feel like a bagette or a burger (again addiction and low blood sugar) with strong coffee to get your brain back in order. By 2 or 3 pm, you are ready for your bed, so you grab a mars ba or another cake and eat at your desk, yet another blood spike and addiction reaction. By dinner time you have already eaten an extra 400 to 800 calories and still haven’t had your biggest meal of the day. Its no wonder we are all seeing more and more pot bellies. 30 years ago it was the rare fat young adults that got stared at in the high street, now it’s the rare slim ones who get stared at, because be honest, how many wheat belly’s have you seen today flopping over the tops of jeans just walking around town.

I bought this book after stumbling on it with a mention from a friend of a friend on Facebook. After reading it I gave up wheat immediately and eased off on all other grains. I am clinically obese, and have been piling on weight for 25 years. All through those years I have been ‘high grain low fat’ and exercised regularly as recommended by my doctors my dietician, my weight watchers counsellors (7 in all) and my slimming world coaches (6 of them) and even strangers in the street, look where its gotten me, fat and unhealthy. This book has thrown all their ‘advice’ in the bin, turned it completely on its head. But, look now, day 11 and 9lbs down, I can hear you scoff from this distance “yeh, but any diet will give you an initial weight loss”, My normal reply to that is “no ‘normal’ diet will give that kind of weight loss when you are eating bacon and fried eggs for breakfast, steaks and chips for dinner, kebab for supper, and as many nuts and full fat cheese, cream, butter and yoghurt as you like”.

I am losing weight because I am no longer addicted to wheat, my calorie intake has dropped dramatically because I no longer crave wheat. I am now controlling my carb levels so I no longer have sugar lows where I just HAVE to have something to eat. I no longer ‘prowl’ the kitchen, opening cupboard doors and the fridge, looking for something that’s ‘guilt free’ or low calorie/ low fat to eat only two hours after eating a full meal. I am no longer HUNGRY between meals, no longer snacking and I feel GREAT!

If any of these descriptions ring a bell, or you just want to shift that spare tire or improve your health, read the first chapter or two on ‘look see’ and buy the book.

If you want to scoff, please do the decent thing and buy the book, read it AND do the eating plan for a month before slagging this book off.

Like This Post? Sign Up For Updates — It’s FREE!

Plus receive my latest collection of recipes, Wheatbelly Hearty Entrees!

Comments & Feedback...

  1. Linda Harris

    There are hundreds on the Lets Do Lunch website who have found weightloss, health and healing by eliminating all gains since 2006. It is the one thing that worked miraculously for hubby and I. He is off his BP meds he took for over 20 years and off all stomach meds. It really does work.

  2. Marie

    Rosie, it’s time to shift your paradigms. This new, wheat free lifestyle works. I’ve been on every low-carb diet that has come down the pike, but all to no avail. That is until “Wheat Belly.” I am losing weight and inches and I eat eggs, meat, full fat salad dressings, vegetables, limited fruit, etc. I bake with coconut flour, almond meal, and flaxseed meal. My cravings for all the wheat products that I was addicted to are gone. I could go on and on and on, but I’ll just say that the key to success is eliminating wheat from the diet (a la Dr. Davis and Wheat Belly). Please read the book with an open mind. I hate to think that you might be keeping someone from trying this “diet” who with it might not only improve his/her life, but actually turn around serious health problems.

    • Dana

      Well, and you can do any low-carb diet while not eating wheat. It’s like comparing Atkins to Paleo; people seem to think they are diametrically opposed. No, you just leave out all the Neolithic foods while doing Atkins. Pretty basic. Likewise, no one says we have to eat wheat gluten (a frequent addition to low-carb convenience foods) while on any low-carb plan. I’m actually thankful to the Paleo folks on this one because they’re pushing for more wheat-free recipes. So are the gluten-free folks. This is a huge step for everyone who has to control carb intake. It’ll make life easier for all of us.

      My own data point: I tried the Blood Type Diet for type Os about six years ago. Just avoiding wheat, without eliminating most other grains and pseudograins, caused me to lose some noticeable amount of weight. Mind you, quinoa and amaranth are allowed on the type O diet and they’re considerably starchy. Just eating them instead of wheat seemed to help. I doubt it would have gotten all my excess weight off, though. Definitely wouldn’t now.

  3. paresh patel

    i am off wheat for more than 6 years, and it works well. I have expermineted more than correlation, . I know some couple of other person who are off wheat and where it has worked wonderfully.

    An ayurvedic concultant in the town has advocated to his patients life without flour(of any kind) and fried, which works for them amazingly.

  4. Joshua Tenner

    The problem with the book is this: it’s too effective!

    Science just scares people away. The status quo can’t possibly be bad! You’re taking away the only food people love to be addicted to. =)

    After explaining to people how wheat basically makes you addicted to it, they all ask me this: What do you eat? So I respond with, “you’ll see”.

    A few weeks later I post up pictures of my food on, and everyone either likes it or hates it.

    Deep fried butternut squash in beef tallow, bacon and eggs, avocado salads with beef, coconut yogurts, and butter fried asparagus are everywhere on my profile. It was recieved with remarks like: Dude, you should try veganism, Whole grains are good for you, it’s only white bread that’s the problem, you’re going to die of a HEART ATTACK, you have no idea what you’re doing to your body, and ARE YOU KIDDING ME? BACON IS GOOD FOR YOU?

    It’s not like I lost over 36lbs, have more energy, “naturally treated my autism,” or have cured my constipation or anything.


    Oh well. More Artery Clogging Saturated fat for me :).

    • John

      Your point about the status quo is great. The problem is that the things we take for granted as “normal” aren’t really normal at all.

      Think about microwaves and cell phones. Today, it’s normal for people to own both. But fifty years ago, neither one existed. In the context of all human history, it is exceptionally ABNORMAL to use either device. The same thing can be said about what’s being sold to us today as wheat. This plant didn’t exist 50 years ago either, and grain it was based on hasn’t been in the human diet that long (evolutionarily speaking, of course).

    • Dana

      Interestingly enough, white bread was shown *back in 1976* to allow for the retention of more minerals from the diet than whole-grain bread allowed. This wasn’t found via an observational study on a questionnaire. They actually fed the respondents and then weighed their poo.

      My guess is the fiber in the whole-grain bread moves the minerals through your GI tract before you can absorb them. Phytates may also play a role, and those are in higher concentration in the bran of the seed, which is removed in the refining process.

      White bread’s still crappy for you, but it is less crappy (so it would appear) than whole wheat.

    • Yes, it’s a peculiar relationship we’ve developed with this thing called wheat.

      It’s like the drug addict, kowtowing to his drug dealer so that he won’t be denied his next fix. It’s frightening and pathetic, and makes the normal people around you seem distant and unattainable.

      They’re jealous.

    • Boundless

      Joshua Tenner: Oh well. More Artery Clogging Saturated fat for me :) .
      This was nearly predicted in 1973, in the movie “Sleeper”.
      Here’s the clip, the morning after the Miles Monroe character is revived 200 years into the future:
      I suspect, of course, that Woody Allen thought he was being absurdly ironic.

  5. Even after 3 weeks of no wheat I still get the post-dinner urge to snack on something as I watch TV. I believe this is related more to the fact that I’ve been doing this routine for over 10 years (eating while watching TV), and I still feel like I need to chew on something while staring at the tube. When I don’t watch TV, I don’t get the need to snack.
    Thankfully, I have plenty of “Paleo” snacks that get me through these times: pickles, olives, jerky, nuts, cheese, or a piece of fruit. I don’t think I’ll ever kick this habit, but I can snack on foods that won’t make me even hungrier later.
    As an aside. in the 3 weeks since I’ve gone wheat free, I’ve lost 6lbs, 5 of which are pure fat.

    • John

      I do think you’ll lose the urge to snack over time… I sure have, and can now go hours (or even a full day) without eating and not give it a second thought. You’re snacking on great food, though, so don’t worry about it, and one day, you’ll probably realize you just went 10 hours or so without eating, and haven’t even thought about it.

      • I usually consume a good amount of fat at all meals. The thing is, even when I’m full, I think about chewing on something just because I’m watching TV. A small amount will usually fulfill that need (like 1 pickle, or one piece of jerky). As long as I’m mindful of it, I can control it.

  6. Uncle Roscoe

    Anyone who thinks about it would know this has the potential of getting ugly. The DQ2 and DQ8 genetics which connect celts with wheat disease are well documented. This association between race-related human immune genetics and wheat disease has only been known since the mid 1990’s, long after the early 1970’s when dwarf wheat was introduced. No foul, right?

    Wrong. The introduction of wheat into previously unexposed human populations causes disease. This was known many decades before the 1970’s.

    Wheat’s threat to human populations comes in combination with certain nerve-related diseases like mononucleosis, hepatitis, herpes and shingles. These diseases and wheat both come from the tightly packed agrarian cultures of central and southern Europe. The encroachment of central and southern European food and disease into indigenous races has killed massive portions of their populations. This HAS been known for a long time. Modern civilization has quelled the previous military invasions which ushered in this disease process. What better method of finishing the invasion by forcing the hand of genetics?

    What is the portion of American Indian genetics still remaining across the central and western U.S.? I would like to see studies of the genetic associations of American Indians and wheat disease ……especially as related to the new dwarf wheat varieties?

    This all goes to intent ……malice of forethought.

    • Dana

      That’s what I’ve been saying. Grains in general have been making people sick for many, many generations now. And so many of these diseases are tough to diagnose in their early stages even *now* with all the modern technology. Modern hybridized wheat just happens to be the worst of the bunch.

    • Ah, excellent, Uncle Roscoe!

      The issue you raise really bugs me too: Who knew this and when? If you and I are figuring it out, I’ll bet there are people in high places who knew this, what, 20 years ago? 40 years ago?

      But, like the Paulson character and Goldman Sachs and rather than warn everybody of the impending crisis, they asked, “How can position ourselves for the maximal payoff?”

      This, by the way, is what bugged me most about the Grain Foods Foundation and their drug company-heavy association of their “experts.”

      Smart money. And they were right: Eat more healthy whole grains. Get the payoff from the boom in the diabetes industry.

      • American Indians have been suffering from diabetes ever since they were introduced to liquor, beer, and who knows, maybe wheat? And, they are very susceptible to alcoholism, as are the Celts, my ancestors. It does make me wonder.

  7. Alison

    Hi Dr. Davis –
    Can you comment on wheat’s impact on the immune system — is it possible that someone might be gluten intolerant, without the traditional systems, but find themselves getting sick a lot? Perhaps there’s a previous blog post you could refer me to, or a section of your book (I’ve been reading it, but don’t recall reading about immune systems).

    Thanks so much!

    • Yes, Alison, it is entirely possible. It can express itself as chronic sinus infections, distortions of gut bacteria (dysbiosis, candida dominance), skin infections, etc.

      Wheat can also trigger abnormal inflammatory/autoimmune responses that lead to rheumatoid arthritis, Hashimoto’s thyroiditis, inflammatory bowel disease, polymyalgia rheumatica . . . on and on and on.

      This is an area that really requires more exploration that could take another 20-30 years to document. Alternatively, you could cure the conditions by removing the cause.

      • janey crook

        This is really interesting – years ago my father used to tell me he just felt better without wheat and was quite often on raw food diets – he died about 20 yrs ago now – this is all so interesting – what we put into our bodies!!!!!!!

      • Jeanie

        I was dx’d hyperthyroid 6 years ago, treated, and am now being treated for hypothyroidism.

        I read your book around the same time I finally went to the doctor & requested treatment. So now I have no way to A/B test my decreased depression, sleep needs, and increased joy & energy. ;) What a problem to have, eh?

        I’ve read a LOT of stuff on Paleo/gluten free/low carb..for years now, and it took your book to click me over into saying “Ok. So I may not be celiac, but there’s definitely something wrong here. Why not given gluten free a shot?”

  8. After reading this blog post my musing is this……..Would it be coincidence or by design the with the conventional nutrition community segwaying into telling people to eat 5-6 smaller snacks/meals a day containing “Healthy Whole Grains” to convenitently coincide with those blood sugar drops and get a person through the day…..

    • Ah, Peter: That is exactly it.

      The dietitians have been showing people how to avoid–and perpetuate–the wheat addiction with their advice to “eat many small meals.”

  9. @Alison:

    I am vastly oversimplifying here but here goes….
    Between the carb load putting a net acidic ph load and all those sugars shifiting the bacterial profile on the villi the stomach lining is eroded creating the scenario of “Leaky Gut Syndrome” . This facilitates the passage of pathonegenic viruses and bacteria which would normally be broken down in the stomach including all the nasty things like gluten and gliadins etc. that are in wheat and other gramineae grass seeds. So your main line of defense is done and the enemy passes into the bloodstream creating havoc.
    So many athletes I work with have commented that they do not get sick or rarely get sick anymore.
    Wheatbelly is consistent in this message with other books on Low-Carb, Paleo/Primal and the GAPS Diet and, of course, in the academic literature if one cares to dig there.

    I am currently reading the GAPS Diet book which discusses how diet affects the microbial flora of our bodies and how this affects both physiology and psychology ….

    • Alison

      Thanks Peter — I was asking for my boyfriend’s sister. She knows that I’ve been wheat-free for over a month and I’m not going back. She gets sick a lot — colds, sinus infections, all sorts of things. She has a friend at school who has celiac disease who suggested to her that perhaps her frequent illnesses are caused by or at least related to wheat and gluten consumption, so she asked me about it.

      I told her that the beauty about eliminating wheat is it’s not going to hurt you to try, and you just might feel better. Problem is, she, like me, has many people around her who don’t understand, in fact, think it’s crazy–to eliminate wheat. I plan to leave my copy of the book lying open to some strategic sections next time I visit my boyfriend’s family :)

    • Rose

      Since I eliminated all grains, sugars and starches from my diet 17 months ago, I have not had a single cold, flu, gastro bug etc. etc. Not one single illness (fingers crossed).

  10. Iva

    As a lover of all things carbs, I figured this life style change (negated by the fact that my husband’s doctor TOLD him to eliminate wheat) would be impossible. However, what you claim in your book and here in this post is 100% true – at least as far as I’m concerned. Eliminating gluten, eliminates the stark-raving cravings for breads, pastas, etc. Another claim that readers of this blog has made – that eliminating gluten eliminates the after-work slump is true, too! I certainly didn’t believe THAT one being a full time working mother and student, but it’s true!

    I’m still working on your book, Dr. Davis, but the more I read, the more sense it makes.

  11. Heather

    Hi Dr.Davis –
    It’s me again! Weet-a-bix (organic wheat cereal consumed Thursday morning) caused the proverbial back ache again. Though thankfully not nearly as intense as last go around. Not sure why. However, after a visit with my regular doctor I am officially not to test wheat anymore thanks to this last go round. YAY!

    If I could convince my family to go off wheat it would be great. But I don’t see that happening any time soon. However, I know I can buy fewer products containing wheat and transition meals that are wheat free. And will not be subbing in “gluten free products” (rice based elbow mac or corn based spaghetti noodles. stuff it way too expensive not to mention the carb load on those too.)

    I will be getting my yearly physical in February and will post updates to that as well. My last 2 tests showed improvements in thyroid levels (TSH, T3 and T4) — and all my other indicators were in the “green” as it were. The only thing that was somewhat concerning was my fasting blood glucose. 91 – “high” normal range.

    I have already seen less of a need for allergy meds (made it thru ragweed season with very few doses of meds, next test is juniper cedar season just around the corner.) and I am hoping to reduce or possibly even be able to stop taking thyroid meds here in the near future! That would be something for even my doctor to really take note of! She was already impressed that I rarely took my Allegra. She says she enjoys her patients that are taking their health, diet and well being into their own self sufficient care! And is glad that I am doing follow ups with her to see the progress I have made.

    I am excited again to start exercising and SEE results. I ran long distance, swam and used to horseback ride as a teen (20 plus years ago). I can tell you before doing “Paleo” I struggled with running and swimming in the last two years. Either I had problems with my reactive airways, or just got exhausted very quickly. I can honestly say that is NOT the case anymore. I have not been running – but have been doing MMA with my husband and have been able to comfortably breathe and keep up physically. (though my coordination is terrible right now. katas are much like dance. and well, i don’t dance. LOL)

    I am also reading your book and am seriously considering handing it over to my doctor when I am finished with it under the condition she read it and pass it on. And encourage the next person to read it and pass it on that’s interested in learning and doing for themselves too.

    I am really glad for your blog and for those that post here that have learned about going wheat free.

    Thank you for sharing what you have learned with the rest of us!

    • Rose

      Wheat-a-bix brings back memories for me. I was 21 and my mother had just died. I took my 13 year old half-sister into my home (I married at age 19) and moved from Australia to England for my husband’s studies. I was 8 1/2 stone (119lbs) when I left Australia. Then came month after month of sitting in front of the tv in the dark English winter stuffing myself with bag after bag of Wheat-a-bix and milk. I remember the Wheat-a-bix then (1977) came in hugh plastic bags. My weight ballooned to 10 stone (140lbs) for the first time in my life. Quite a bit of weight on a petite 5’4″ woman. I didn’t know then that the exorphins of the wheat were numbing my grief and overwhelming stress. I knew I had to do something different so I started running. If only I had known to give up the wheat I wouldn’t have ended up with ibs, major depression, granuloma annulare, gout, arthritis. All of which have been eliminated 35 years later by taking grains out of my diet.

      • Great, Rose. You regain health by denying yourself the food that our governments tell us to eat.

        I truly believe that the advice to “eat more healthy whole grains” like Wheat-a-Bix will go down as the biggest dietary blunder made . . . EVER.

    • Great progress, Heather! And the outward benefits are accompanied by multiple metabolic and immune benefits that don’t even reach consciousness.

      Keep on going . . . and let your family ask what you are doing that makes you look and feel so good. That’s when they will start to follow suit.

  12. Boundless

    The cover of Wheat Belly is more engaging to people interested in losing weight. Things one can say to everyone else include:

    It’s not a diet book. It’s a scientific horror story, with recipes.

    You can read about this now, or you can wait until you are filling out a health insurance application, and right above the “Do you smoke?” question, it asks “Do you eat wheat?”.

    • I like it boundless!

      That has occurred to me, also. If the health benefits of wheat are so overwhelming that it puts you and me and others like us into a unique category of excellent health, superior to nearly everyone else, shouldn’t there be a way to reduce our healthcare insurance premiums?

      • Boundless

        re: … shouldn’t there be a way to reduce our healthcare insurance premiums?

        That will happen in the post-wheat future, but in the meantime one can opt for policies with higher deductibles. We do this for both health, home and auto. And even after two $500 deer strikes in the last year, I figure we’re still ahead vs. a $250 deductible auto plan.

        Another insurance connection to Wheat Belly: insurance is largely a game of “you give us money – we resist giving it back”. In the long run (post wheat), the industry will see reduced total income. In the short term, if they will STOP sending out defective dietary advice, and prod the customer base toward grain-free low-carb, they stand to reap plump profits due to collapsing claim counts at today’s premium premium prices.

        And to get back to how to position the book (since it looks like a diet book): Most named diets to date have been “non-sustainable theory-based”. Someone focuses myopically on some facet of endocrinology, extrapolates a diet around that, and reports early weight loss. But it turns out that either no one can tolerate the diet long term, or there are unintended side effects, or both.

        The NWB (Non Wheat Belly) diet appears to be “sustainable outcome-based”. You were trying to solve a different problem, and hit on a diet that not only met your goals, but resolved a jaw-dropping spectrum of other problems, and people could stay on the diet. The theory of how and why either followed, or was developed in parallel (and is still evolving).

        • Boundless–I love how you think!

          The notion of a “post-wheat future” is indeed tantalizing. Imagine the human landscape: slender, healthier, with a fraction of the chronic illness we now have.

  13. DeeDee

    Three weeks ago my husband, who is in severe pain from osteoarthritis of the knees, came home from his orthopaedic surgeon’s office. “You definitely need your knees replaced”, the surgeon said. “You have to lose 100 lbs. first, though.”

    My husband used to be an active man who could outwork and outwalk me. Major depression and major weight gain as well as severe arthritis pain hit him about 15 years ago. Then he was stricken with sleep apnea and high blood pressure. I became the person doing the heavy lifting and carrying in the family, but my weight was creeping up, too. We tried the low carb diet but as soon as we started adding in carbs (whole grains!), we started eating everything in sight and fell off the diet. His blood sugar became elevated, and he started taking Metformin along with his antidepressants, blood pressure medication, and anti-inflammatories for his joint pain.

    In the meantime, I had been compulsively exercising to keep my weight under control, putting in 6 miles daily on the track and weight training three to four times a week. My weight continued to climb, although more slowly. I was also aware of a brain “fogginess”. It was nothing I could really put my finger on, but I just didn’t feel as sharp as I used to. My energy level was way down. I was having some memory problems. When the economy hit the skids and my company shut down, I took a job at a quarter of my former salary because I just didn’t have the energy, stamina, or brain power to work in a demanding job. I went to several physicians with my complaints, for I was really alarmed. I was told “welcome to middle age”, or variations thereof. Then I started having severe bilateral foot pain. I developed a raging case of plantar fasciitis (and heel spurs) and, even though it was supposed to resolve after @ 12 months, mine was still going strong after four YEARS. By the end of the work day, I could barely walk. We started eating nearly all of our meals out because it was too physically painful for me to stand and cook after a long day on my feet at a low-paying job.

    When my husband came home in despair at the thought of another round of calorie restrictions and out of control hunger, I broached the subject of a wheat-free diet. A friend of mine, younger than I am, had recently been diagnosed with rheumatoid arthritis and, upon testing, was found to have gluten sensitivity. My mother has rheumatoid arthritis, and my family is plagued with autoimmune problems. In my research, I came across information about the Wheat Belly Diet. “We’ll try it for two weeks!” I told my husband. “If we don’t feel better, we’ll do something else.”

    The only thing we cut the first week was wheat. We still had potatoes and rice and, occasionally, grits. We limited, but did not cut out, sugar. At the end of the first week, my husband said “This probably sounds weird, but I’m not really coming home so hungry that I would stop at a drive through for a snack before we went out to dinner like I was before!” I had noticed the same thing. After a breakfast of bacon and eggs or an omelet (we have lots of chickens on pasture and unlimited eggs!), I would eat a salad and some cottage cheese for lunch, and pass all those lovely fast food restaurants on the way home without incident. Hunh. My feet felt better, and I quit taking the strong anti-inflammatory medication that I needed to get through the day.

    By the middle of the second week, I had so much energy after work, feeding the livestock, and cooking that I worked late into the night cleaning my neglected house. Then, over the weekend, I saw that I had some instant breakfast drinks left, and I had a couple of them after working out in the yard instead of water. I spent Sunday tired and low spirited with my shoulders, elbows, knees, and feet aching. I couldn’t figure out what had happened! Then I read the ingredients of the instant breakfast drink. Wheat starch was down toward the end. It must have been a very small amount, and I couldn’t believe it had that big of an effect on how I felt but it did! Meanwhile, my husband was out happily working away in his workshop after work, spending hours building new workbenches. He also announced that for lunch, he wanted some meat, like a hamburger patty or a piece of grilled chicken, and lots of salad greens sprinkled with a little parmesan cheese with salsa for topping, nothing else. He craved salad! My husband had never even wanted to see salad come into the house before and refused to have it on his plate.

    By the end of the third week, we’ve both lost weight effortlessly! Both of us are limiting our carb intake not because we’re on a diet and have to, but because we just don’t have the taste for it any longer. We had our Thanksgiving dinner at work last Thursday. It was quite a spread. I was quite happy with my sliced ham, greens, green beans, and fruit salad (grapes, nuts and citrus fruits sprinkled with coconut). I passed up the stuffing, gravy, and mashed potatoes without regret. Three weeks ago, I would have been all over the dessert tray. I just didn’t have any desire for the sweets. The fruit salad was sweet enough for me.

    My husband mentioned to me today “You know, I’m happier now than I’ve been in years. Do you think cutting the wheat out could affect my mood, too?”

    • Rose

      Pure Gold Dee Dee! An amazing story and more credit to Dr. D for spreading the wheat-free word and standing up for a wheat-free, healthier world.

    • Ah, DeeDee: A wonderful, real-life tale of wheat-free success!

      Your story is so beautifully told that I’d like to make it the focus of a post. Thank you for your detailed comment!

  14. Mike

    Dr. Davis, you have acknowledeged that some people show little or no weight loss from following your wheat-free regimen, and you have published several possible causes. I

  15. Mike

    Dr. Davis, you have acknowledeged that some people show little or no weight loss from following your wheat-free regimen, and you have published several possible causes. I believe I’ve discovered another possibility, and I’d appreciate your comment.

    I take a lot of vitamins and suplements. In studying the bottle labels, I notice that many of the pills contain fillers, including maltodextrin. Could these various fillers mitigate against weight loss?

    • Yes, interesting thought! However, unless it’s wheat, it is probably such a trivial amount that I can’t imagine it really adds much in the way of carbohydrates. However, it’s an interesting possibility I hadn’t considered before. Let’s watch for it!

  16. Deby

    After years of trying different diets, none of which lasted including Nutra Systems, I read about Wheat Belly in Life Extension…and I am glad!!!

    I’ve always known gluten wasn’t friendly, and personally I’ve never had any of the obvious gluten related issues, that is until I started carefully examining what I thought to be ‘normal’ problems and behaviours with ‘advancing’ age’.

    In 3 weeks of being wheat free, my husband, daugher and I have all begun the weight loss parade. I am mostly delighted for my husband who as a ‘wheat junkie’, as suffered from acid reflux for the last few years, but not with the usual symptoms. His problems stem from digestive issues which create havoc with his sinuses, thus causing lots of drainage and difficult breathing. He has been on two prescribed drugs for almost 2 years which we both know are going to render him osteopartic down the road. Fingers crossed… so far his symptoms have abated and he has started to ease off the dosage. If this becomes the ONLY positive aspect of eliminating wheat I will be forever grateful to Dr. Davis for his amazing book.

    My daughter has Down’s Syndrome, is 32 and has a relatively normal life. Many of her friends are very obese, and likely driven by a wheat/sugar related diet. She has only about 15 lbs to lose, but has already dropped 5. She has also have many sinus/allergy related issues in the past and I’m hoping those will slowly abate as well.

    I’ve always been health conscious, supplements for more than 25 years (and maybe 2 colds in that time period). I’ve always stuck with organics where possible, free range eggs, beef, pastured chickens, raw milk products, etc. But never thought about wheat as a problem.

    The best thing about this ‘lifestyle’ change is that in the past, whenever there’s been a temporary weight loss from a diet, there was always the ‘license’ to cheat a bit. Now, knowing just how toxic wheat is, there will never, ever be a time to go back and cheat. We are in this for the long haul…hopefully long and healthy!!

  17. Roy Thatcher, PhD

    This is a great book. The USA spends more than any other country in the world but is now 50th in the
    world in life expectancy. This a statistic that cannot be distorted or lied about and we have fallen steadily
    in the ratings. It is clear that countries leading this statistic (such as Japan which is number 1) are not
    consuming modern wheat in significant quantities. Please note that I believe that there is a significant error in that Sucrulose is a substance that does not exist in nature. There are numerous reports about bad reactions to this product. What a clever and totally misleading name. Let me make my comment a little more noticeable:
    SUCRULOSE IS GENUINELY DANGEROUS. Please use stevia or one of the other natural sweetners
    that Dr. Davis mentions in his book.

  18. I have only been on Wheat Belly diet for less than one week, I know that is not long enough, but. I have had diahrea after every meal since I started the diet. Is that normal.


    • Dr. Davis

      Normal? No, but it can happen.

      Most people with this issue respond to a high-potency probiotic, e.g., 50 billion CFUs per day, for 8 weeks or so.