Hunger Pangs

Eliminate modern high-yield semi-dwarf Triticum aestivum . . . and what is the effect on appetite?

A reduction in appetite is among the most common and profound experiences resulting from wheat elimination. If you read the comments left here and in the Wheat Belly Facebook page, you will be struck with how many people experience this phenomenon. I know that I have felt it: Wake up in the morning, little interest in breakfast for several hours. Lunch? Maybe I’ll have a few bites of something. Dinner . . . well, I’d like to exercise first.

The wheatless report that:

Appetite diminishes to the point where you can’t remember whether you’ve eaten or not. It is not uncommon to miss a meal, perfectly content. Calorie intake drops by 400 calories per day, on average, calories you otherwise would not have needed but all went to . . . you know where.
Hunger feels different: It’s not the gnawing, rumbling hunger that plagues you every 2 hours. In its place, you will find that hunger feels like a soft reminder that, gee, maybe it’s time to have something to eat because you haven’t had anything in–what?–4 to 6 hours. And it’s a subtle reminder, not a desperate hunt that makes you knock people aside at the food bar, steal coworkers’ lunches stored in the refrigerator, salivating at the mere thought of food.
–The simplest foods satisfy–It no longer requires an all-you-can-eat buffet to satisfy, but a few small pieces of healthy food. (Yeah, but what happens to revenues at Kraft, Nabisco, and Kelloggs, not to mention the revenues at agribusiness giants ADM and Monsanto? Slash consumption by, say, 30%, you likewise slash revenues by 30%. What would shareholders say?)
–Even prolonged periods of not eating, i.e., fasting, is endured with ease.

Hunger and the relentless search for something to eat disappear for most people. By eliminating the appetite-stimulating properties of wheat, we return to a natural state of eating for sustenance, to satisfy physiologic need. We are no longer victims of this incredibly powerful appetite-stimulant called gliadin from wheat.

This is why many diets fail: They fail to remove this powerful appetite stimulant. You might eat only lean meats, limit your calories, and exercise 90 minutes per day, but as long as the gliadin protein is pushing your appetite button, you will want to eat more or you will have to mount monumental willpower to resist it.

So the key is to remove the gliadin protein from your life, i.e., eliminate all things wheat.



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Comments & Feedback...

  1. Lynda NZ

    I cannot agree more with this post. My husband and I started wheat elimination mid September and also cut most other starches except for the very odd exception. We still eat most vegetables except potatoes and approx one piece of fruit a day plus some berries.

    So far I have lost nearly 15 pounds and my blood pressure has totally normalised and my blood sugar is now also normal. I was pre-diabetic and I promised my doctor that I would sort it! I have yet to go back to see him but want to lose a little more weight before I do that. My husband has lost a similar amount to me and is also looking much better. We both only have approx 5 kilos (10 pounds) to get to our goal weight.

    The point that we both talk about all the time is how do-able this is! We do not get hungry and it is exactly as you said in your post – we skip breakfast often, I forget to have lunch sometimes and dinner is always relaxed and never rushed out of hunger. The main difference to this low carb approach is that it is so easy to maintain long term and I am, for the first time, not concerned at all about the mad Christmas season as we will simply continue to not eat wheat… easy :)

    • Excellent, Lynda!

      Think how many medications you’ve dodged from your doctor: blood pressure medication, probably cholesterol drug, diabetes drugs.

      Wheat elimination should be, in my view, first line treatment for the conditions these drugs are meant to treat.

      • Lynda NZ

        Ha.. talking medications – my husband has normal CRP, zero score on the CT calcium scan and normal blood pressure so what did his cardiologist tell him yesterday? Go on a statin! When he said no, he’d rather not, the cardiologist was stunned!

    • I challenge people to stop eating wheat for 10 days, then when they start, it’s amazing the bad feelings they get and didn’t even realize the affects to the body and mind.

  2. Sally

    I’m in total agreement. I’ve been grain free for 3 months now and 8 and 1/2 inches down overall. I have lost weight but am vowing not to step on the scale, I can just tell in my clothes which is great! Thanksgiving really wasn’t hard because I didn’t want any of the carb foods served at my family’s huge gathering. I’m not worried about future events because as long as meat and vegetables are offered, it works great! I have to admit I always carry a little 70% dark chocolate with me when we go to places where I may want something sweet. I grab a bite of that and it’s all covered. Thanks for opening my eyes Dr. Davis to a new life. I think my husband and children are catching on just through my example. Yeah!

    • Yes, you’ve found the solution to the holidays. If you also bring a dish or two that you know are safe, then you’ll find it even easier.

      THEN . . . recruit some of your family into this lifestyle over time, and it will become effortless.

  3. CindyH

    Yes! Yes! Yes! Appetite, cravings gone — hunger is “different” more like a reminder to eat — not an uncontrolled urge to eat! I have only lost a few pounds (darn it) BUT I did just wear size 10 jeans for the first time in 20 years!

  4. Linda Harris

    I noticed a decrease in appetite when I quit eating wheat about 2 weeks ago. I’ve lost 5 lbs. It also helped me with an irregular heart beat. I went to my cardiologist for it and he wanted to double my BP meds. I was not doing that, so I went to the Oklahoma Heart Instistute where at least my new cardiologist wanted to run tests. I did an echo stress test and sure enought, it skipped 900 beats in 6 1/2 minutes. During the time I was waiting for the results I searched the internet and found a blog on the subject. Some of them were taking Magnesium so I bought some and it helped. He was willing to do blood work and found I was low on Mag, with his blessing that was all I did to help eliminate it. I stopped eating wheat for 2 weeks a few months ago before a vacation and kept forgetting to take the magnesium. I realized I was not having an irregular heart beat anymore. After reading your book, I realized I’m absorbing more magnesium from the food I eat and am no longer taking it. So thank you for letting us know about the dangers of wheat.

    • You know, Linda, I’ve seen palpitations (as premature atrial contractions) disappear in some people with wheat elimination. While there is indeed enhanced absorption of multiple nutrients, I suspect there is more to this issue, but I don’t know what it is. Inflammatory signals?

      Regardless, I continue to be astounded at the breadth of health benefits we continue to see with wheat elimination.

  5. Cathy

    Same experience here. Gave up wheat and then forgot to eat. I was astounded! Also, it stopped the blood sugar drops I was having trouble with. Before going wheat free I would get shaky, dizzy, sweating, nausea and have to eat something to recover even though I wasn’t hungry. That stopped and I went 6 hours without eating one day–just lost track of time in the store trying to figure out what size I wore and why I lost weight without trying. Going wheat free did a lot more than just that to improve my health too.

  6. JanetDarbey

    I went wheat free two years ago…but still something was not right with me. Have just been diagnosed as celiac and feel so much better gluten free…I feel like I have my life back. Unfortunately being celiac and not treated has led to me having Hashimoto’s thyroiditis and a nodule on my thyroid…but now I am gluten free I feel great and my thyroid levels are stabalizing again. Great stuff

  7. AllisonK

    Years ago, as a teen, if I had cereal for breakfast, I’d be hungry by 10am and it would be the horrible painful hungry. Egg sandwich and I’d be good until lunch, very hungry, but not in pain. This year I dropped the “sandwich” part and just have eggs fried in butter for breakfast. Now, it will be 2pm and I’ll start thinking “hey, I haven’t had lunch yet, I’m kinda getting hungry”.
    I had a revelation the other night while eating some chicken. I was completely full after one drumstick, but out of habit I kept eating what was on my plate and started feeling yucky. (a few years ago, I’d eat 8 drumsticks and a huge plate of mac and cheese and still want more even though I felt like I was about to pop or vomit) I wonder if people think that lots of greasy foods make them feel ill because they are simply eating too much of it because they are programmed to keep on eating.

    • AllisonK

      And another thought…..the eggs only for breakfast really proves wrong the “fiber keeps you feeling full” propaganda.

      • I find that fiber does help me when I’m trying to lower my calorie intake as well, which I need to do to keep losing weight. I also find that when I have a lot of protein but not much fat in a given day, I feel tired and draggy because I’m not getting enough fuel. For me, the best meal really seems to be a bunch of vegetables absolutely swimming in butter or lard. I eat until I’m satisfied, and I can go pretty much all day on one good meal or two smaller ones.

        My housemate won’t change his eating habits, though, and he wants to eat every few hours. It’s becoming annoying to me, because I have zero interest in food when I’m not hungry, but he’s always badgering me to cook him something.

  8. Julie

    I can confirm the effect of a lowered appetite with daily calorie charts. I have kept up my food logging and now find that instead of eating 2200 kcals per day and still feeling as if I could eat it all again. I am now eating between 950kcals and 1600kcals a day and the only thing that is pushing me up to 1600 is the handful (50grams) of nuts I have a day for fibre and magnesium which adds on 500kcals.

    • Excellent, Julie!

      The 400 calories less per day is an average value, of course. I have seen some people reduce calorie intake over 1000 calories per day.

  9. Ruby

    True through and through. After a few weeks of going wheat free I tested what happens when I have a slice of bread. Like clockwork, for the rest of the day I was searching for food, especially for sugary wheaty snacks and could reign in the impulse to eat even when I was temporarily full. For me, giving up wheat has been extremely liberating. A masterstroke. Thank you.

      • Yes, you did the right thing, Ruby: Test it for yourself.

        Many people find these claims so incredible that they can’t be true . . . until you experience it yourself.

        Even if wheat were about nothing more than appetite stimulation, that alone would be reason to reconsider eating it. Is it any wonder that, with wheat products occupying the largest portions of the food pyramid and food plate, the nation finds itself overweight?

  10. Anya

    I love not feeling hungry all the time! I was just reflecting on today. I woke up at 7:15am and around noon I decided I would like something to eat. I had an omlette with cheese and pesto and 2 slices of bacon (I know it might have nitrates, but I haven’t had it in years). It is now almost 5pm and I am very, very full. Not bloated, not puffy, not hating myself for what I have eaten and vowing to start over tomorrow, just comfortable. It is so weird.

    I just completed an internship at a hospital and I am sure most people who have been in that setting know that they have saltine crackers and graham crackers always available for patients/family members on the unit (or maybe it is just here?). Anyway, they were stored in this big drawer with the juice and milk on the unit and I used to go and take about 3 packs of each about an hour after I had just arrived to work and then go eat them at my desk. I mean, wolf them down as if I had not just had toast with jam or cereal about 1.5 hours ago.

    I used to be very embarrassed and think I had no power and was weak and how come I had this huge appetite! Now, I get it. What a relief. I think wheat/grain free does wonders for self-esteem. I don’t “hate” myself as much or blame myself for what I know now was not a lack of will power or gluttony but the natural impact of those grains.

    • AllisonK

      I was the same way with the donuts at work. Just could not resist and wolfed them down like I hadn’t eaten in weeks. I’d have 2 or even three sometimes even though I just had breakfast an hour ago. Now I can just walk by them without a care in the world. I always used to wonder how somebody could turn down a donut. (cracker, bagel, sandwich, cookie…etc)

    • Yup, I used to do the very same thing.

      For me, it was sneaking the Lorna Doone’s stored in the kitchen or nursing station. I’d wolf down several packages, wondering why the heck I was doing it.

      • Well since everyone is confessing their previous indiscretions…… I once hosted a conference and when it ended I ate all of the pastries left in the conference room. Wow, that was thirty years ago and I’m just now confessing it. Part of my diet roller coaster history. Being wheat free keeps me in control and not deprived in any way.

  11. Nicole

    Been grain free for 2 months now and have lost 8lbs of fat, gained muscle and feel amazing. To all those who think a ‘low fat, healthy whole grain’ diet is the key to weight loss – In place of wheat, starches and rice Ive upped my fat intake to over 100gms a day and the weight is falling off!

  12. Tedwardy

    Hi Dr Davis,

    I’ve now been off wheat for about 3 weeks now.. I say “off” with the exception of some truly accidental slip ups (wheat seems to be in so many things!). I’ve finished your book and although I’m not having trouble at home cooking non wheat meals, I’ve looked at some of your treats to cook and I’m just not very comfortable with using stevia. I used it yers ago and the taste is just weird. I can also only find it in a liquid form and tht also feels weird I the cooking sense (I’m a baker from way back.. And yes,I’m still working in an artisan bakery!).
    So, today I was a little excited to find Coconut Sugar. It tells me that it has a glycemic index of 35 (
    So, is this okay to use do you think?

    Thanks for your help..

    • Hi, Ted–

      There are a number of sweeteners like coconut sugar that are mixtures of things, but they include substantial fructose. Fructose is bad enough to try and minimize as much as possible.

      Have you tried erythritol or Truvia? If you sense the “off” taste of stevia, you might prefer these.

  13. I incorporate 16-18hr fasts into my weekly routine, maybe 2-3 times per week. This means I eat dinner at 6-7pm and then don’t eat anything until lunch the next day. It feels perfectly natural and I am in no way uncomfortable. In fact, I could go without food for longer, but I’m still trying to lose weight so I’m not trying to slow my metabolism.

  14. Mary H

    Dr. Davis,
    Is just eliminating wheat enough to curb your appetite or do you have to give up all grains. It looks like from the comments that a lot of people give up both wheat and grains. I would like to be able to eat some grains.
    Thank you

    • It depends on you. If you’re like many, many people with incipient or existing metabolic syndrome, your insulin levels are completely out of whack. If this is the case, to achieve optimal health you will probably need to drop carbs and add fat to your diet–and all grains are high in carbohydrates. Besides the negative effects of wheat, carbs in general have negative effects on your body, jacking up insulin and blood sugar and leading to crashes and low blood sugar a short time after (which also prompts you to eat more). In addition, carbohydrates lead to a process called glycation, which contributes to artery hardening, cataracts, arthritis, wrinkles, and the development and growth of cancer.

      Basically eating a lot of carbs makes you get older faster. And, unless you’re very lucky, it puts terrible strain on your pancreas as it struggles to keep up insulin production as your body becomes increasingly insulin resistant.

      For most people, while giving up wheat is a valuable first step, it’s just not enough to compensate for years of damage. If they want to return to health, they have to eliminate a lot of other things too, like all grains, starches, sugars, legumes, and most dairy. I’ve also eliminated caffeine, but YMMV on that one.

  15. Our family just started eliminating wheat a few days ago ~ I’d say my husband cut his food intake in half overnight! The rest of us have definitely noticed a difference in hunger, too, but it hasn’t been quite so drastic.
    I will say that some of us are a bit crabby, though. I’m hoping that’s temporary ;-)

    I wonder if you could do a post on various acceptable sweeteners? (perhaps you address this in the book – I haven’t gotten very far into it yet) I think I’m going to have to do some baking to help my kids with the transition. They are already tired of eggs for breakfast : / There is so much conflicting info online as I try to determine what sweetener to use. I see that you mostly use Truvia in your recipes ~ can you explain why that’s your choice and if there are other options that would be equally good choices? Could vegetable glycerin be used in place of maple syrup or honey in a recipe?


    • It’s my understanding that most people use hazelnut syrup or rebiana when a recipe would call for a liquid sweetener. Xylitol and Truvia are also good non-nutritive sweeteners. The reason people use them is that they are a.) sweet, b.) have no effect on blood sugar (which may not be true of Sucralose or “sugar alcohol”, aka Splenda, from what I’ve heard), and c.) have no other toxic effects on the body, unlike say aspartame or saccharin.

      I use Truvia largely because it’s available in my local grocery store in a large spoonable container instead of in a billion little single-serving packets. I haven’t managed to find any Xylitol or Rebiana locally, otherwise I’d probably give them a try to see if I like them.

      If you’ve been having problems with crabbiness, this probably means you’re calorie-deficient. If you cut out a major source of carbohydrates, you need to replace that fuel source, either with other carbohydrates (which I do not recommend) or with fat.

    • My first choices are liquid stevia and Truvia. Both lack the unhealthy fillers like maltodextrin that accounts, for instance, for why granulated Splenda can result in higher blood sugars.

      I’ve been meaning to post a blog post about just this issue. Thanks for reminding me!

  16. I totally concur with the others who are finding that you just lose your appetite. Thanksgiving was truly a blessing. I brought the Pumpkin pie and it turned out that our hosts grilled a standing rib roast along with the turkey…yum!!! My problem is that while I feel great, I am just not losing any weight. Dr. Davis you suggested that I have a T3 Thyroid test done to get the whole picture. My tests came out as follows: TSH – 1.6 FreeT3 – 2.2 and Free T4 – 1.77. I am currently on Synthroid 1.25 , Elavil -25 mcg and Propanolol 50 mg Could the meds keep me from losing weight? I also put myself on 300 mg of Kelp Iodine. I am preaching the wheat free gospel ,but most people think I’m crazy. My sister did listen and did a trial run on Thanksgiving. She felt great until her host brought out amazing homemade yeast rolls……She had to excuse herself from the table and run to the restroom. Any insights on my meds would be helpful.


    • I, too, have not lost any weight so far after being wheat/gluten-free for six weeks. Although that is a bit discouraging as I am currently over 200 lbs and certainly need to lose 60-70 lbs, I try to remind myself how much better I feel, how my abdomen is definitely smaller and feels much different — not like the old days of hard and bloated all the time, my digestion is definitely improved, and as I am also diabetic, I look forward to improvements in the blood sugar, etc. I too take thyroid meds, BP med and Metformin. I am interested to know if any of these meds could be hindering the process. Any thoughts, Dr. Davis?

    • I quit the wheat in January of this year when I totally committed to low carb. I gained 20 pounds.

      I can gain 5 pounds in one week.

      According to Jack Kruse, I am leptin resistant. So I’ve been trying to stick to his leptin repair protocol which is NOT easy. You might want to visit his website and read his leptin FAQ although I must warn you it is not easy going.

      • Courtney

        I’m confused. After reading his blog, I thought he said low carb was the way to reverse leptin resistance. Do you know why you gained 20 pounds?

        • If I knew that I would be wealthy. I know I am not alone.

          I should have mentioned that in my 20’s and 30’s I was borderline anorexic and to this day have difficulty eating properly. Doesn’t mean I wasn’t eating enough calories, just not enough nutrients. I think my poor old body is trying to readjust to suddenly having food and adequate amounts of it.

          also, I understand now I was in perimenopause in my late 20’s and out of menopause by 50. Then I had a total hyst. My hormones basically flatlined. I have been on the Wiley Protocol since July and this, coupled with a low carb (paleo) diet and following the LpRx am finding that I’m sleeping like a baby for the first time in decades and am slowly recovering from all this damage. My hope is that over the next few months I will regain leptin sensitivity and the excess weight will come off. I keep searching and reading though. It’s a fascinating field.

          And Dr. D, my hubby finally has read your book (I put it on his Kindle, sneaky person that I am, LOL) and he has agreed to give up the bread in January. He wants to “enjoy” the holidays. ooookay honey.

    • Hi, Mama–
      Easy: Your free T3 is low. I’ll bet you also harbor abnormal levels of “reverse T3,” meaning the level of T3 thyroid hormone actually doing its job is lower than it appears . . . and yours is already low.

      It means either adding T3 (liothyronine) or changing your thyroid preparation to one that includes T3, such as Armour Thyroid or Naturethroid.

      The toughest part: Finding a healthcare practitioner willing to prescribe T3. It’s not because it’s dangerous, but because there is no sexy sales representative pushing it. Personally, I take around 37 mcg of T3 to feel normal.

  17. debbie

    Took me 52 years but I now eat only in response to true hunger. I have zero cravings!

    I went to visit family over thanksgiving and they were raving about how i had lost weight. My sister guesses 25 lbs.(I dont weigh myself but if I have lost, its been maybe 5 lbs…what is gone is the puffiness in my face …does that make sense?) Got thru the holiday without a single piece of pie or cookie. Didnt even want one!

    My carpel tunnel symptoms are probably 50% gone and i am sleeping more than 4 hours a night for the first time in 20 years. Also the aches and pains of middle age have all but disapeared.

    Most important thing! My brain fog is gone! I had attributed it to menapause and think that had a big part, but i was word-finding, unable to concentrate and generally losing the plot. This is embarrassing when alot of your job is making presentations and other forms of public speaking.

    Im eating yummy things like avacados, nuts, cheeses, dark chocolate. If I do eat something with wheat, I just start all over again. no big deal.

    • That’s wonderful, Debbie!

      If we just eliminated all wheat from the diets of schoolchildren, I’d bet that school performance would increase substantially, all experiencing an increase in concentration, ability to maintain focus for a prolonged period, and less distractions from the mind-distorting effects of “healthy whole grains.”

      • Susan

        Dr. Davis, Your comment made me think of the freshman 15 lbs so many college students gain (and more) which I am sure is associated with so many pizzas consumed as well as sandwiches and other wheat filled foods. I can only imagine how many students order a pizza while studying for finals. If they only knew! I have even considered writing the national office of the sorority I was in and suggest they limit the wheat served the week of exams. Afraid if they cut it out totally some might end up with the wheat flu???

  18. Anthony

    Dr. Davis:

    I recall reading here on one of the blog posts a commentary about how one should and should not be eating and supplementing prior to having an NMR completed. I am enjoying the fruits of absolutely no wheat since mid-september of this year, and prior thereto a Kurt Harris Paleo. Last NMR, my lipid values were off the wall 9 months ago relative to what I would have expected based upon how “clean” my intake was. I am now weight stable for the past 6 weeks and I recall in that prior post I can’t find GRRR, that being weight stable can matter in terms of lipid values.

    TIA, anthony

    • If I followed your comment, Anthony, you are wondering how long to wait until you repeat any lipid or lipoprotein assessment when weight loss has occurred. If that is what you are wondering, I generally recommend people wait 6-8 weeks after weight has plateaued. That eliminates the distortions introduced by fatty acid mobilization that develops with weight loss.

      • Anthony

        Yes, that’s it, Dr. Davis, thank you sir.

        FWIW, down now to 161 and roughly 11% body fat; sleeping better than in a long time and at 73 that in itself is an accomplishment. No wheat at all since our return from France, save for a bad news day over Turkey day when like an idiot I ate the crust from the apple pie. Yuck. Sick as a dog for 3 days, and only now today getting fully back on track w/ no fog, no joint pain, more energy, better sleeping, etc. As to the “bad day” effects, I’ll spare everybody here the gory details :D


  19. Jessica

    In September my doctor recommended I go on a strict low inflammation diet. As I perused the Internet I happened across “Wheat Belly” and downloaded it instantly, devouring the entire book in a day. Immediately, my husband and I completely cut out all wheat, grain, high carb foods, and sugar. My husband had recently quit smoking and was on a path of gaining and has since lost 15 pounds following not only Dr. Davis’s suggestions but also the Atkins diet.

    However, I have been having a problem which I had thought would resolve itself by I following Dr. Davis’s suggestions to a “T.” I am slim (5’7″, 125 pounds, workout 5-6 days/ week, 63 yrs old) but have felt fullness in the belly over the past few years (although I have always eaten healthfully consuming little wheat and grain even prior to September). I thought that this belly issue (not visible to anyone but myself) would be resolved by elimination of wheat, grains, sugars and starches. But the belly fullness remained.

    Now, over the past week, a miracle (albeit simple) discovery has totally flattened my belly! I was consuming too much fiber! In a effort to follow the “recommended 25-30 daily grams of fiber” by eating the “recommended 8-9 servings a day of vegetables” caused the bloating: cabbage, broccoli, cauliflower, brussel sprouts and others. In my opinion, traditional medicine got it wrong once again.

    Curious, I scoured the Internet to discover a book I downloaded, Fiber Menace, by Konstantin Monastyrsky. His book is to excesses in fiber, as Dr. Davis’s book is to wheat, grains, starches, and sugar. As it turns out, this inflated belly made me feel weak, tired and unable to experience the benefits of being wheat free and eating less carbs.

    I am a new person today, only a week later. No more laying on the bed to zip my jeans! After some calculations I have discovered that I was consuming 60-70 net carbs a day in vegetables, totally unnecessary… and subsequently creating a strain on my digestive system and overall health. I had assumed the belly was fat, when in fact it was “bloat.” Comments?

    • Your make an excellent point, Jessica: Removing wheat from the diet is causing us to reconsider much conventional wisdom. In addition to your experience with fiber, many people actually have to ADD salt, rather than reduce it, for instance.

      In fact, I’ll go so far as to say that much dietary advice will need to be rewritten from scratch in light of the incredible transformations in health that develop minus wheat.

    • Heather

      I tried a “raw vegan fast” in the last few days — but I did not eat the vegetables that Jessica mentioned. I had several other varieties instead (carrots, cucumber, zucchini, yellow squash, tomato, avocado, slices of red and green bell pepper, and celery). Today – my hunger level has dropped dramatically – and in all I had 2 eggs with cheese, banana, orange juice, coffee with cream and about 1 tsp of sugar (way less than I used to pour in before going paleo), a snicker ice cream bar (my only “sweet” indulgence in three days), and a small serving of wheat free turkey chowder. I plan on continued eating of the vegetables listed above for breakfasts because my energy levels are awesome and am seeing the little bit of weight I have gained slip away again. And seeing the layer of “wheat belly” I have remaining starting to disappear. Everyone’s wheat free journey is going to be different – you can find what will work for you. Oh, and I was able to keep up with an ENTIRE 1 hour 30 min MMA workout with my husband and classmates! YAY!! That is a HUGE accomplishment for me! No asthma attack – even with cooler weather and energy to stay up way later than everyone else in the house! (am off to take my vit d, fish oil and chromium and go tuck in!)
      Am kind of bummed that I was doing Paleo well before finding Dr. D’s Wheat Belly Blog and book… I really should have made a point to journal everything since May. If you are just starting out – please journal — even your “bad days” while your body adjusts to the wheat free way of LIVING again!


  20. Hi! I read your book awhile back, and it’s near the top of my list as one of my favorite dietary books. My husband was diagnosed with Celiac disease 2 years ago, and it’s been quite a journey for us. I recently started a food blog and am considering giving away a copy of your book once we reach 1,000 fans on Facebook. Would you be willing to give me a shout out when that giveaway is started if I decide to use your book as part of our giveaway?
    Thanks in advance!
    Shanti Landon

  21. Courtney

    How long does it take for the hunger pangs to go away? I have been trying to go wheat free for about 2 months now. I go wheat free the whole week (Monday-Friday) and by Friday night I feel like I am going to die if I don’t have a chip or something. I know that 5 days is not long and by the time the weekend rolls around that is probably my wheat withdrawal. Every Monday I tell myself: “this week, I am actually going to do it!”, but I never do. Does anyone else have this problem? I need to inspiration please :).

    • You mean, Courtney, that you consume weekends only?
      If that is true, then two days a week is sufficient to keep you in perpetual wheat withdrawal. It’s time to say goodbye . . . for good and be done with it!

      • Anthony

        You may find it helpful that when the hungrier hit you, to eat a 1/4 -1/2 cup of blueberries or strawberries topped with heavy cream. Your mileage may vary, however, it sure did help me.

      • Janknitz

        I have a related question–I’m wheat-free except on Friday nights. We have a traditional Jewish Sabbath dinner–mine is grain free except there is always a challah over which we say a blessing. So I eat a token bite–it really is a small bite, nothing more. I don’t feel any different, but can this small amount derail the rest of the wheat-free week? I’m insulin resistant, and I understand the need to get the grains and carbs out of my diet.

        I’m not hungry or craving, but occasionally I’ll take a single small bite of something I shouldn’t really eat. Does that do damage?

        I started off low carbing and after reading your blog I decided to drop all the grains, especially wheat. I can’t say I’ve noticed a huge difference, since I was already low carb, but I feel great in general. I’m just wondering if that one bite each week is making a difference?

    • Anya

      It is my experience and also from reading other message boards that when this happens (that you are really needing wheat) you need to increase your fat intake first and protein intake a close second. Eat more coconut oil, use more butter, eat more eggs. This has helped for me.

      • Pam

        I totally agree. If in a tight spot, take a tsp or more of olive oil (the good stuff) and it stops that gnaw for carbs, almost instantly. If you can’t stand to just take it off a tsp, dip celery or pour it on a romaine lettuce leaf.

  22. Anthony

    when one is withdrawing from an addictive substance, there is no way to titrate it, i.e., have a substance USE holiday. That’s like telling an alcoholic, you’re good to go, have at it on the weekend, as long as you don’t drink Monday through Friday :D Ask me how I know this LOL

    • Excellent analogy, Anthony!

      Yes, wheat is an addiction. This is why you could also use opiate blocking drugs to achieve the same effect, though I’d much rather just remove the source of the addiction.

    • Sorry, Bogie, but this is an awfully potentially complicated issue.

      But–I do not believe that there are any issues unique to a person with a transplanted organ, aside from adjustments, perhaps, of immunosuppressive agents if they are weight-based doses. Unfortunately, the world of transplant is a no man’s land re: nutrition. But, of course, talk to your transplant docs.

      • Bogie

        Thanks Dr. Davis, but as you probably know, transplant docs don’t deal with any issue that can’t be answered with “Don’t do it”. I have heard that in Med school they only spend 4 hour on nutrition.

      • Joe

        Hi bogie…and everyone else.
        First time commenter, long time reader. After reading “Wheat Belly” in September I eliminated wheat from my diet…as well as all other grains. I had a liver transplant a number of years ago and had long suffered with digestive distress of one kind or another. Virtually all of my distress has abated and I feel great. But, the main reason I eliminated wheat was for the anti-inflammatory benefits. I had hemophilia, which is why I needed the transplant, due Hepatitis from contaminated blood products. As a person with Hemophilia for 32 years my joints had been trashed after numerous and repeated bleeding episodes. So much so that this time last year I was seeing orthopedic surgeons about ankle replacement surgery. After three months of wheat free living my ankles feel better than I can ever remember…really miraculous. All the other benefits have been awesome as well. The bad news is I didn’t really need to lose weight… I had a miniscule wheat belly which is totally gone…I am really lean. Good for my ankles I guess.
        Additionally, (sorry about the length) my daughter is a 13yr old Type 1 Diabetic and she has read “Wheat Belly” along with “Why We Get Fat” by Gary Taubes. Both books have had a tremendous impact on her as well, as she now understands how carbs, and specifically wheat impact her blood sugar. We eat very few carbs now and her insulin usage has dropped dramatically.
        People are slow to convert, but I have been evangelical…Thanks, Dr. Davis. And everyone else who has shared their story.

  23. Kerrie Miller

    I’ve been wheat-free since reading your book over 2 months ago (actually, since reading your story in Maclean’s. It spoke right to me. I am much, much less hungry and enjoy the freedom in my mind from always thinking about it. Unfortunately weight loss has not been happening. I read your post on thyroid possibilities, and my panel is normal. Saw a naturopath too. Not sure what else it could be. I know my caloric intake is much less, it jus doesn’t make sense. It’s always been extremely difficult for me to lose weight. I measure my food for the most part, have kept carbs low in general, upped veggies, cut fruit back, etc. etc. I’m stil going to keep with it because I like the feeling of not being so tied to food. Also I have ankylosing spondilitis and anything that could have an impact on RA usually has crossover for AS (naturopath’s first suggestion to me to get tested for Shigella, and then omit gluten!). Anyway. regardless of weight loss, which I’m sure has to happen at some point, it’s still definitely worth it. Thanks for your book and your blog!

    • Hi, Kerrie–

      I wonder if your agents for ankylosing spondylitis are impairing your weight loss effort.

      By the way, I have seen dramatic–DRAMATIC–improvements in this condition with vitamin D supplementation. What I do is dose gelcap vitamin D3 sufficient to achieve a 25-hydroxy vitamin D level of 60-70 ng/ml, usually 6000 units per day.

      • Kerrie

        Hi Dr. Davis,
        Thanks for the response. I’m taking Naproxen here and there, but haven’t needed to take anything regularly since having my kids (2 and 4) but I have been on medication on the past for PPD which I know can influence metabolism a good deal (disease and drugs for treatment). I think/hope the weight will take care of itself as I take care of myself!
        I’m very interested in the vit D comment. I’ll look into getting D3 to that level (I take 2000 iu/d currently). Thank you again.

  24. Abby

    I have reduced a great amount of stress in my life by cutting wheat out of my family’s diet. I used to have to make sure to have snacks on hand to feed my 2 toddlers every 2 hours or they were hungry little tantrum-prone monsters. Now they eat 3 square meals a day that are 100% protein, healthy fat, veggies and fruit and most of the time they don’t even ask for snacks anymore. They just aren’t hungry between meals! Thank you for your book and thank you for this post!

    • Excellent, Abby!
      Some of the most important lessons we learn from our wheat-free experience are the lessons we can teach our children. They may be spared the decades of weight gain and health destruction us adults have been exposed to.

    • Thanks, Dr. Tonia!

      Now here’s my worry: How much dental/oral health problems develop from wheat consumption in people WITHOUT celiac disease.

      My bet: plenty.


      • Anya

        Yes!! I went to a pediatric grand rounds where the topic was pediatric dentistry. I will never forget this and this was way before I knew about wheat stuff, so about months ago. The dentist showed all of these rotten to the core teeth. It was horrible!

        She had the audience make guesses about what would be the cause. Everyone said apple juice in the bottle at bed, eating only candy. She said no, this is all caused by these kids eating crackers! She said that because crackers literally coat the teeth, eating them is about the worst thing you can give to a child. She said that as a dentist, she would rather a parent give a child a bowl of jelly beans rather than a few crackers because the jelly beans to not linger and coat the teeth after you eat them (you know how you have to run your tongue over your teeth to get rid of that stickiness?).

        She said that she has to perform route canals all the time on small kids because of too many crackers, leading to rotting teeth to the bone. These pictures where hellish. She said it is really hard on the parents when they learn it is from their “nutritious” goldfish, cheerios, animal crackers, graham crackers, etc.

        I was so shocked! I remember I called my mom to tell her because it was the strangest thing I had ever heard- jelly beans over crackers from a dentist???

        Yet, I still did not put 2 and 2 together!! It was such a mystery to me and then when I read Wheat Belly, I could not stop thinking about that presentation. It all came together for me!

  25. Susan

    I never connected LCHF/grain-free eating with this before, but I’ll bet it’s related.
    Back when I used to eat a more mainstream diet, I’d find that I had this unexplained need to continue eating. I’d eat something, but it wouldn’t satisfy the hunger. So I’d find something else to eat. Usually a couple of pieces of toast or a large handful of crackers or cookies. Often, that wouldn’t do it either. I always figured it was just my body telling me that I hadn’t found the right food yet. And once I found and ate that right food, I’d be satisfied. I now realize that the right food was likely something higher in fat and protein. I probably should have been eating a nice steak or an egg and a couple of pieces of bacon. Live and learn! I don’t have that problem when I eat LCHF/grain-free. Yay!!

    • Yes, the body is wise and can tell you that something is needed—unless its signals have been screwed up by some unnatural signal, such as the gliadin from wheat that tells you to eat more, and more, and more.

  26. Julie L

    Your post is very appropriate today as I was just gushing to friends last night about my reduced appetite. I feel like I finally “eat to live” now, not the other way around! I would think about food a lot and have to raid the kitchen at work every afternoon for crackers or chips. Now I have to remind myself to eat. The cravings have completely gone away. I still get hungry but it’s not that panicky, shaky, slightly nauseous feeling I would get before. Besides the fact that, for the last wheat free month, I feel great, don’t get tired during the day, stopped chewing Tums constantly, and lost 11 pounds, I have also stopped using Flonase to breath and the swelling that I’ve had in my ankle for the past 20 years (from an old sprain) has completely disappeared! Thanks Dr. Davis!

  27. TheDogsMother

    I bought a ‘make your vanilla extract’ kit. It came with three vanilla beans and a cute little bottle. The instructions were to slice the beans and steep in alcohol. I had to ask my son to buy me some booze as I don’t drink. He found a funny whiskey (Frickin Whiskey – he’s a college student, what can I say?). I used some of the finished product to flavor my warm milk last evening and woke up with a wonky tummy. Very apparent when you’ve left wonky tummies behind. Asked WIkipedia about whiskey and it is made of fermented grains – wheat most likely – which for cheap whiskey this makes sense.

    • Thanks for the reminder, Dogs, that whiskey and other spirits can originate from wheat.

      That is something worth talking about in an expanded blog post.

  28. Jane

    Hi Dr Davis,

    I’ve just received your book after ordering it online (I live in the UK). I enjoy reading people’s description of the freedom from food thoughts and demands as its just the most enlightening thing.

    I have suffered with a frozen shoulder for the best part of a year and have recently (4weeks ago) had decompression and relief of adhesive capsulitis surgery. For many months I’ve been taking Diclofenac and I’m convinced it’s impacting my weight (ability to lose).

    I’ve been wheat free for a little over a week and I’m hoping there will be a reduction of inflammation in weeks to come. Is this a possible benefit?


    • Janknitz

      Dr. Bernstein (Dr. Bernstein’s Diabetic Solution) associates adhesive capsulitis (frozen shoulder) with impaired glucose metabolism. I know I have had almost complete relief of chronic shoulder pain (I had it in both shoulders at once!) with a combination of a low carb grain-free diet and CPAP treatment for sleep apnea. Both helped! Better sleep helps insulin levels, too, so it makes more sense than it seems at first.

      • Jane

        Thanks Janknitz, that’s incredible – it makes sense when they say 60% of cases can’t remember an initial injury that may have caused the primary rotator cuff injury. I only wish I’d found this book and the connection before having surgery. 4 weeks on, 3 Physiotherapy sessions a week and still in a lot of pain with limited movement :(

  29. MJ

    I sat through a 6 hr writer’s critique meeting today where the table was filled with wheat goodies. In the past I would have grazed all morning, then eaten a full lunch and grazed all afternoon, pulling out a granola bar in case I got hungry on the 1 hr drive home. Today I had a cup of coffee with heavy cream, and ate nothing because I wasn’t hungry or tempted by the baked goods. I had a few pear slices and about 1/4 cup of raw nuts for lunch. I felt a mild hunger on the way home and had a piece of cold chicken when I arrived. This lack of craving food seems bizarre. I realize how much time I wasted thinking about food in my pre-wheat-free days.

  30. PJ

    I love the reduced appetite with no cravings whatsoever! I make sure I always eat a substantial breakfast before I leave for work (was never a breakfast eater before), take a “snack” for lunch of some meat pieces and a little raw milk cheese, and then have about 4 ounces of fatty meat and a large serving of buttered steamed veggies for dinner.
    The other day, I left the house without my lunch. I thought “Oh, well, maybe I left some nuts in my desk drawer.” Well, no nuts, but I was fine all through a 12 hour shift. I was pretty hungry by dinner time but not “sick hungry” like I would have been before.
    Before my wheat-free days, I would have been in a panic without lunch and may have made it about 3/4 through the day before succumbing to some carbage at the office to fight through the headache and nausea that would come on with low blood sugar.
    Eating to live is so liberating! Funny how we all have had to search for a way of life that should just come naturally. I’ll bet that a hundred years ago, most people didn’t walk around thinking about food all the time and they would never be able to understand what people in the 21st century are talking about.

    • So very well said, PJ!

      It is indeed unnatural to walk around, constantly hungry and ruminating about food.

      You have now reverted to the natural state of humans: occasional hunger for survival.

  31. Dr. D … just a small suggestion here. Would you consider adding a forum to this website so we could all carry on discussions instead of sifting through each post for comments/answers? Thanks!

    • Noted, Darleen!

      This Wheat Belly Blog and experience is so new that I’m only learning about what and how people would like to interact for these discussions.

      Thank you for an excellent suggestion!

      • Boundless

        Running a forum is probably substantially more challenging than managing a blog that allows responses. It would, however, be a vastly more effective community and repository of emerging wisdom.

        Until such time as that happens, fixing the search on the blog would be a big help. Presently, it appears to only find content in the base Dr. Davis topics, and not in responses. Consequently, we see people asking answered questions (because they can’t find the answers), or asking new questions on inappropriate threads (because they can’t find one that’s on topic).

        The google trick, search phase:
        keyword keyword
        works, but usually doesn’t find things posted less than 30 hours ago.

  32. Mike

    Dr. Davis wasn’t keen on the Stevia powder because it contained maltodextrin. Well, the major marketer of stevia has come up with an improved product called Stevia Balance which eliminates the maltodextrin.

    • Boundless

      re: … improved product called Stevia Balance …

      It also contains a substantial amount in inulin (7 times the stevia). Inulin is the main ingredient in some fiber (“regularity”) products. So over-consumption could have surprising (and gassy) results. :)

      Although inulin has been brought up in a couple of other threads here, I haven’t seen Dr. Davis weigh in on it specifically. Just reading the wikipedia page on this substance, I would welcome an opinion.

      • Inulin is kind of interesting for its so-called “pre-biotic” effects, i.e. the capacity to alter bowel flora.

        I believe the data suggest that inulin is benign, and perhaps modestly beneficial, though plagued by a mild gassy or crampy effect.

        • Boundless

          Inulin doesn’t seem to be without its hazards. I thought this overview was remarkably even-handed given the author’s anecdotal experience:
          Inulin: Friend or Foe?

          It looks like it might be wise to slowly transition to inulin, to give the flora a chance to respond gradually.

          I wouldn’t be at all surprised if there are similar considerations for psyllium.

  33. Anthony

    Dr. Davis,

    so here’s the acid test for wheat free. In my other life I’m a high intensity strength training and I’ve been training a gentleman with that protocol for 6 years. What’s remarkable is that he has MS which, when I first saw him, was truly disabling on all the usual parameters, none of which any longer hamper him. You’d never know it to look at this guy he has MS – no, he’s not cured, obviously, but he sure as hell is improved, something his neurologists are blown away by.

    So today he comes in and says that his joints are deteriorating and shows me a left hand forefinger which shows with significant, what appears to be, arthritic deformity. He has been complaining off and on about joint pain for the last 3-4 months and we’ve both attributed it to the effect on his joints of the intensity of his workout, e.g., leg pressing the equivalent of 372#’s for 60 to 70 seconds with each rep about 10″ total concentric and eccentric. My joints ache too :) and I don’t have MS.

    anyway, today I say, Steve, here’s the deal (he’s a Chef btw): quit all the wheat your ingesting. He says, well I’m already on gluten free diet. I say ya, that’s like Marlboro lights. Get rid of all wheat, starches, grains, blah blah. He says that makes perfect sense (he studied “cheffing” in Paris). I’ll do it. HIs doc’s have already given him input saying that even good saturated fat have harmful effects on folks with MS. Is that true? Are there any data describing the impact on joint function affected by arthritic conditions secondary to total grain/wheat abstinence.

    thanks in advance, anthony

    • PJ

      Anthony, I can tell you about the MS experience my sister has had. The input your friend’s doc gave him about saturated fat does not make logical sense to me. My sister was diagnosed with MS about 15 years ago. (Though I questioned the validity of the diagnosis because there seems to be so many cases the last decade or so, I have to wonder if these are truly MS cases or the result of poor diets.) The aside, five years ago she spent most of her time in a wheelchair.

      Anyway, my sister went completely grain free two years ago and at least 70% of her diet is fat, most saturated, and today she has no nerve pain or any symptoms of the previously diagnosed disease and is completely drug free. The doctors can find no sign that she had the condition. Her MRIs show no lesions when compared to previous tests. Of course, they shake their heads and say she’s an anomaly but she swears it’s the grain free, high fat diet.

      It would seem to me that fats are very important to an MS patient since the nervous system, which is most affected by MS, need fats to heal and remain healthy. How they could negatively impact MS symptoms is something that doesn’t compute. Every person I know that has “MS” (and there are a lot of them lately) has generally been low fat, high grain for a substantial portion of their lives. Personally, I believe this may be largely responsible for the increase in all neuro conditions, including MS.

      Besides, the sat fat would help his joints.

      • Excellent, PJ!

        To my knowledge, there are no wheat-free clinical studies in MS, but stories like your sisters’ suggest it would be fascinating and potentially very enlightening to do so.

        One of the projects I’d like to get accomplished in the coming year is to help set up a foundation that supports such research. The questions for which we need answers require more than any one person can accomplish. Funding the work of others interested in such questions, not supported by the deep pockets of drug or medical device manufacturers, will help us answer such questions more confidently.

      • Pam Hobden

        I am not surprised that a high fat diet improves a person with MS, esp. considering the elimination of wheat products. Our daughter was diagnosed with low myelinization in the brain as an infant, and started having seizures. One “over the counter” suggestion was to increase the fat-myelin is a fatty tissue, and needs fat to survive. We increased her fat intake, and the seizures went away. (low myelin causes “shorting out” in the brain, it is the insulative tissue surrounding the nerves.) Vicki’s condition was not progressive, in other words, it does not get worse. With MS, it is a progressive disease-meaning the myelin deteriorates with time. Sooo….more fat, most likely slows the process.

        Vicki is PDD-NOS, or “autistic like”. We have been tempted to follow a gluten free diet for her, but I finally went gluten free in early November. I have an unresolved heart problem, actually two, diastolic hear failure and endothelic dysfunction, and have had problems with breathing for two years now. I found Dr. Davis’ book on wheat belly, noted that it was promising to reduce inflammation, and decided to give it a try.
        Results? 6 weeks later, I can breathe better, the chest pains are down by about 60%, I have more energy, and have lost about 10 lbs.

        Thanks so much Dr. Davis-its been a miracle.


        • Wow. Some very unique observations, Pam!

          And I’ll bet that endothelial dysfunction will also normalize in the near-future. Add vitamin D and omega-3 fatty acids, and it almost surely will.

          • Pam Hobden

            Actually, I was put on vitamin D after a blood test showed that I was extremely low-and it has been helping the energy levels. My physician also believes in Omega -threes, but I must admit I probably have not been doing enough of those yet-We live in Wyoming, and the fish are few and far between. Something to look at next.

      • Anthony


        I can’t begin to thank you enough for the youtube link. Fantatic!! I’ve given it to Steve as well as to fellow HIT trainers. Mind-boggling.

  34. Hi, Anthony–

    Sorry, but I didn’t quite get your question.

    I will say that it is best to at least attempt a trial of total and meticulous wheat elimination to assess the effect on any neurological condition. Downside: Response can take up to a year, if it happens, because nervous system healing is so slow. So it requires a real commitment for at least a year.

    Given the fact the the therapies for MS are so limited, to my mind it is an absolute no-brainer to be meticulously wheat-free.

  35. Jean

    I’m on day 6 of the wheat-free diet and I’m amazed at how my appetite has shrunk. I eat much lesser compared to before going wheat-free and I feel much more energetic than before. Yah, I was one of those who would be raiding the pantry for food every few hours, enduring ridicule from my family members for my big appetite and wheat belly. What I’m especially amazed is that before going wheat-free, I only took 2 slices of bread buttered with peanut butter and jam every morning for breakfast and it’s not even whole wheat bread I’m taking; and it was enough to set me on the course of overeating for the rest of the day. So I’m really amazed at the effect wheat has on my appetite. Thank you, Dr Davis for your exposure on the detrimental effects of wheat! :)

  36. Halim

    Dr Davis,
    I’m from Malaysia. Just got your book last week. currently reading @ page 30. I want to ask whether it is permissible to have cheat day one day in a week?

    Thanks again Dr Davis for your book.It really show me to the right path.

    • Read on, Halim!

      You will read about how the addictive properties of wheat, such as the gliadin protein, make cheat days a destructive practice that takes away any hope for control over your diet.

  37. Anthony

    PJ, Dr. Davis, thanks much for your replies. I have given Steve the url to this site, so, hopefully he will read it and benefit from the wisdom here. Yes, I too was more than a bit befuddled by the “sat fat isn’t good for you” advice; but then, a) I don’t hear too well any more, so maybe I misunderstood him; or, b) it’s the usual crap that too many physicians spout out when faced with a complex disorder and the patient raises the issue of potential utility of lo-carb, high fat, mod protein, and, especially wheat/grain/starch free.

  38. Mike

    This question has been asked before, but I cannot locate an answer: Like many of your fans, I take vitamins and supplements. Some of these pills contain maltodextrin as a filler. The supplier (Life Extension) tells me it is only a very small amount of maltodextrin in each pill, but my question is, if one takes say half a doxen pills containing maltodextrin would this seriously compromise a wheat-free lifestyle?

    • Hi, Mike–

      Likely not.

      Maltodextrin is just a glucose polymer that is digested to glucose. Worst case scenario: a slight rise in blood glucose.

  39. Mike

    Assuming I am too lazy to make my own salad dressing, and wish to use products purchased in the market, which of the following is accetable: balsamic vinegar, or ranch, or bleu cheese or thousand island?

    • PJ

      The secret is to find a dressing that contains no wheat products or polyunsaturated oils. Good luck with that. I like making dressing with sour cream and salsa with a little garlic and salt and pepper. Kind of a southwestern style; really good on a “taco salad”. Otherwise I mix sour cream with mustard, apple cider vinegar and spices. Don’t miss the bottled dressings at all.

      • Catherine

        Right on PJ: make up your own any way you like: you can add lemon juice, chives, any herbs or spices you like

    • Pam

      Walden Farms salad dressings are “zero” everything (cals, carbs, fats). You can see the list of them on The reason I use these is because getting salad dressings to the right “viscosity” without starches/sugars is kind of hard, they turn out really runny and watery. I use these dressings as “bases” for any kind of dressing you can imagine. Some people complain that the flavors are “flat” but adding a little Splenda, cumin, cilantro, chili paste to the WF French turns out an awesome “taco flavored” which you can serve on salad or make a taco filling and use as sauce. There is “Coleslaw” dressing which you can add celery seed, onion, and garlic and mix with shredded cabbage and have a pretty authentic coleslaw that any family member would enjoy. There are many flavors, and a zillion of combinations. Fresh herbs, spices, hot sauces, splenda, even lemon/lime juice liven up the flavors. You can mix up just enough for single serving or doctor up the whole bottle. Keeps for a long time in the fridge.

  40. Laly

    Hi Dr Davis
    I live in india & got to know you,thru CBN.I tried wheat free,now about 40days,i dont binge on sweets,like before,feeling lot better,but still got my belly!!I.In india wheat is one of the staple food,besides rice .
    Can you advise me if i can take a egg fry & protinex health drink for breakfast,also what about OAT meal.
    Also how do i get your book in India,any outlet here,pls do let me know.

    • Hi, Laly–

      While the primary cause of visceral fat in most people is wheat, it can also be caused by any carbohydrate. Thus, cutting carbohydrates reduces visceral fat. Oatmeal is an especially awful provocateur of high blood sugar and thereby visceral fat.

      If you have access to Amazon, they carry Wheat Belly.

  41. Pamela Andrews

    It is nice not to be interupted all the time by hunger and have to stop in the middle of the day and eat. Now that rarely happens.

  42. Christina

    This is the most noticeable change that I’ve noticed. The hunger is different, more manageable. My goal was to clear up acne and eat dairy again, however the biggest and most unexpected benefit has been the ability to fast. I fast for religious reasons and always felt like such a slacker for being unable to make it more than a couple hours before NEEDING to eat. Today I fasted till 4pm with only a handful of nuts around 11am – and that’s even with it being at a point in my cycle when I eat far more.

    I also am noticing a decrease in my food bills. Last month I spent $100 less on food for myself — after subtracting out the holiday food I bought for my parents and the shopping I did on the last day of December. At Christmas I ate a small plate and didn’t gorge myself, I also was OK not eating the entire time I was at my parents house. I continued to rummage out of habit – but they have piles of bread and nothing else so I just shrugged and moved on.

    • Priceless, Christina!

      Yes, you will eat better, more expensive food . . . but less of it.

      Ironically, modern high-yield wheat was created to solve world hunger. Instead, it has worsened it!

  43. Daizy

    Suffering excessive hunger pangs accompanied with arrythmias
    such as ectopic beats and possible fibrillation (feel the heart quivering).

    Seen endocrinologist, cardiologist, nutritionist, physician to no avail.

    I tried liquid magnesium, and now eating foods high Vit C, tried L Carnitine,
    potassium (once), Q10 once. Would prefer to obtain nutrients from food source,
    but this problem is worsening and would consider taking vitamins. Tried Ascorbic
    Acid, didn’t help much.

    Not had wheat for over two years, eating healthy, but restricted due to multiple
    food allergies. Severe allergies.

    Unsure of the validity of serum tests for nutrients and of hair analysis.

    Would appreciate your input. Desperate. Thank you.