Eat less food . . . or eat no wheat?

J. Butler posted this review about Wheat Belly on Amazon:

Wheat Belly was the core truth I was missing in my years of failed attempts to control my appetite and leave the ranks of the obese. The truth is that the wheat we eat today is not the wheat of our ancestors–it has been dramatically altered. The wheat and wheat products of today cause intense, irresistible cravings for many people. Once hooked, we get stuck on the blood sugar roller-coaster that demands we eat even more to sustain feelings of satiety, and it is absolutely everywhere in almost all the foods mainstream society eats. The only way to break the cycle for people like me is to eliminate wheat entirely, a “wheatectomy” as Dr. Davis calls it, and replace it with fresh vegetables, nuts, seeds, and healthy oils.

Despite dozens of very sincere attempts to lose weight, I had decided I was incapable of controlling my appetite or my weight and that I should just accept that I would always be obese. Then, I happened to catch Dr. Davis on TV describing his book and decided to read it. To describe his approach to eating as a breakthrough for me would be an understatement. It has been a revelation.

For me, the process of losing weight means eating less food, pure and simple. That has been impossible in the past when I was consuming wheat products. Using the principles in Wheat Belly, I eat dramatically less food and can manage the cravings. Yes, I still have cravings and still often feel hungry. However, it’s doable on the Wheat Belly plan. So doable that I lost 38 lbs. the first 3 months and feel confident I can lose the additional 40 lbs. I still need to lose over the next 5 months. And, while I don’t work out, I stay active. I do simple things like take a 45-60 minute walk with the family dog, play around with my kids at the park, and take the stairs.

Wheat Belly can change your life. It has mine.

So many people beat themselves up because they can’t control appetite, can’t fight off the impulse to eat even when they’re not hungry, can’t seem to control weight. The shame is compounded by “official” viewpoints that point the finger at us, blaming us because we are gluttons and lazy.

Nope. It’s not your laziness. It’s not your gluttony. It’s the gliadin protein of wheat that stimulates appetite to consume, on average, 400 more calories per day. It’s the amylopectin A that drives blood sugar up skyward, followed by insulin, then followed by the inevitable hypoglycemia that triggers the eat-or-die impulse to eat again . . . only 2 hours later. And it may be the lectin of wheat that blocks the leptin receptor and fails to trigger satiety; instead, you want more . . . and more, and more.

Say goodbye to wheat, say goodbye to that driving, relentless need to eat. Say goodbye to double-digit revenue growth rates for Big Food.

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Comments & Feedback...

  1. d shaw

    Thank you Dr. Davis and your like-minded collegues and followers for this life changing blog and info. I “Lost” the wheat and dropped 35 lbs in 6 months, eliminated eat-or-die cravings and saw nice impovements in lipid/metabolic results. my ankylosing spondylitis symptoms have been relieved on my new usually strict grain free, very low carb diet and (go figure!) symptoms returned when I strayed over the holidays. I hope more folks find and embrace your “wheat is toxic” messege and experience the health improvements so many of us already have. Thank you!

  2. Renee

    I always blamed my huge appetite and not having control on Paxil. Since I have been doing Wheat Belly, my appetite and cravings are under control. I went off the wagon over Christmas/New Year’s, but I’m back on track now and feeling so much better.

  3. Honora Carroll

    I have a doctor’s appointment tomorrow and I am actually looking forward to it. I feel great, I am down 34 pounds total (25 since my appointment 3 months ago). I plan on discussing why I am finished with statins and which blood test I wish to have done. Hope that I can get that all in in my 7 minute appointment.

    • Neicee

      Honora, that’s wonderful…I so admire those that see the list of meds growing and does something about it! Wishing you every blessing with your new life. Because that’s what it is.

  4. Dana

    Have dropped wheat again (just had to get mentally ready to do it), not had any for the past week, and I haven’t had a headache in all that time either. I’d wake up with the symptoms of one starting but after moving around and getting some coffee I’d feel fine–and sometimes even before the coffee. I’d been suffering migraines and headaches-close-to-migraines for the past couple of months and a couple of them had even been preceded by visual aura, something I’d only had once before in my life and that was in spring 2000! (I’ve been having migraines since age seventeen, though not usually of the classic variety.) Now I’ve also gone down to a ketogenic level of carb consumption, so I’ve confounded the variables a bit but if I’m eating things like Dreamfields while LCing, that could explain why I’d still get headaches on LC even if way less often. I’m waiting to see how long I can go without a headache *now* if I don’t mess with wheat at all.

    FYI, dropping unnecessary starches from the diet (ones that are not nutrient-dense–and hate to say it, but fiber really isn’t a nutrient, get it from your veggies instead) ensures that I can eat a reasonable 2000 calories a day and either maintain or lose. It’s worth a shot if someone’s faced with the choice between a normal 2000-calorie diet and having to cut way back on their intake because they couldn’t give up rice, for instance. What are you getting from the rice that necessitates semi-starvation or worse? Think about it.

  5. Crumpled Moments

    I fell off the clean eating wagon and climbed back on the day after Thanksgiving. I have lost my Wheat Belly and 14.4 pounds. My cravings have just about disappeared with most of my physical complaints of bloating and body aches. I have energy again and I need it! I still have 13 pounds to go.

  6. Sol y Sombra

    In all honesty, even after succumbing during the hooliday season and having some white flour baked goods, I didn’t notice the typical symptoms associated with wheat that everyone describes – gastrointestinal issues, headaches, brain fog. But I did notice that my knees felt a little stiffer and more painful. Of course, that could have to do with the weather, but the weather has fluctuated a lot here during the past months, it has been both colder and rained/snowed more, and yet my knees felt better. So I am inclined to attribute that increase in stiffness and pain to wheat.

    Anyway, I don’t really need proof or anything. What matters for me – my personal reason to give up wheat and other gluten grains and high-card foods – is:
    1. glycation – bad for my already suffering joints
    2. too many carbs = too high blood sugar = increased risk for diabetes
    3. bad for my hormones (since I have PCOS).
    4. these are foods that are generally unhealthy and bad for you, make weight loss and maintenance more difficult and certainly cannot do me much good. I do better without them.

    That’s about it.

    • Sol y Sombra

      And, as Dana pointed out above, avoiding high-carb foods such as grains, allows me to eat more veggies and even some fruit and still not consume too many calories (and I generally do not restrict calories, I consume about 2000) a day. Plus I know I get more nutrients this way than I would from grains. I have my Fitday log to prove it. You don’t need grains to get B vitamins, fiber or whatever – it’s all in veggies and fruits, meat, eggs, dairy.

  7. Well, wheat can’t be the only issue, as I’ve been gluten-free (diagnosed with celiac disease in my mid-30s) for 6 years and still have at least 30 extra pounds and a ‘driving need to eat’ at certain times. It would be nice if life were that simple – it’s not. I’m sure you have a much more balanced approach in the book, and I’ll take a look. But implying that all people need to do is stop eating wheat and they’ll lose weight is just another empty diet promise.

    • Boundless

      > … wheat can’t be the only issue …

      It can, but in some cases there are other issues, commonly thyroid or cortisol (addressed in this blog). There may be even more obscure confounding factors, but confoundimus maxiumus (wheat) needs to be swept away to find them.

      > … been gluten-free …

      And low-carb? If you eat a lot of packaged “GF” or use a lot of prepared “GF” ingredients, your diet can still be way too high in carbs. Dr.Davis says “never” about GF. I say “beware”.

    • That’s right, Shannon.

      Just eliminating wheat, then eating jelly beans and ice cream will cause weight gain. That’s what gluten-free foods are, in effect: jelly beans and ice cream.

      • Mary

        I just want to chime in here to add something that Shannon may NOT have realized. Having celiac may actually give you a better inclination of what you’re eating that’s a problem than you are aware. I went wheat free in February but it wasn’t until July that I realized I had still been getting minute doses of wheat in a variety of packaged foods. It wasn’t until I went COMPLETELY off all processed foods and only purchased raw meat & raw veggies and then prepared them myself that I started to see certain “tell-tale” signs vanish. I started losing weight VERY quickly and the more biased my diet toward protein (read LOW CARBS!), the more weight I lost. I actually had to purposefully eat more carbs for 6 weeks in Aug/Sept because I actually had hanging skin (definitely NOT a good look!). I’ve reabsorbed the flapping skin now and I am still losing weight. Eat more than 30 (+/-) carbs per day and I don’t lose weight. Eat less than 20 carbs and I know I will lose weight. Eat fewer than 10-15 carbs and it falls off too fast.

        My point is that I believe you are still getting minute doses of wheat. Lots of products do not list wheat but somewhere on the package they report that they are processed in a plant that also processes wheat. Worse yet, some packaging does not list wheat but fails to disclose the plant or equipment contamination. If I do buy something that has been processed (even rice flour is processed), I now only buy things that have a gluten free assay statement for testing. Otherwise, you just don’t know.

        Tighten your resolve, stick to your guns, and trust only your own kitchen. Once you get to the point of being fully wheat free, then I truly believe your cravings will vanish with the wheat. Best wishes to you!

  8. Neicee

    I was told by a specialist in San Francisco many years ago that there was absolutely nothing in grains your body could not live without. They were not a requirement to sustain life. I was facing a very serious surgery, weighed from 99 to 105 lbs, but he insisted I drop down to 90 lbs.. I’m very small in stature (4’11”, with tiny bones, so a 1/2 lb. on me is like 5 lbs. on a normal sized person. So I gave up all grains, any meat consumed was either boiled, broiled or baked – the rest were vegetables. Never occurred to me at the time how much better I felt, and what turned out to be gluten intolerance in later years.

    History does repeat itself. ;) Once again, I’m having to relearn how to eat only that which makes me feel good. It’s a challenge because I love to cook. But, it’s amazing what you can stuff into a lettuce wrap!

    • Ulli

      I am originally from Northern Germany and wheat-free for half a year now. Actually grain and legume free. I had dropped the legumes and corn already years ago because I noticed I couldn’t digest them at all anymore, no matter how sprouted, soaked, overcooked they were. I then noticed more and more issues with grains, mainly wheat and thus through the back door learned that they are actually not meant for human consumption and that there is a name for the ancestral diet: paleo. And that I need not worry about being completely weird and allergic to everything but that my body finally rebelled against the long term torture (I’m 52).
      I’ve been thinking more and more about diet and human evolution and I noticed that my daily diet now resembles more and more my late grandmother’s diet, who peacefully left for good at home in her own bed at the age of 98. She also ate enough butter to make a modern doctor loose his mind…
      And recently I’ve been thinking that historically in all the German fairy tales and other stories any grain is always the starvation diet. Rye bread or millet gruel is what poor people have to eat in lack of real food (because everybody lived on some royal landowner’s property but only the landowner was allowed to hunt).
      Later when I was growing up bread or porridge was considered cheap food to fill you up when you couldn’t afford meat and eggs and the potatoes and tubers came from somewhere else in the late winter/early spring and were expensive. Bananas and oranges were a delight for Christmas and I saw my first kiwi fruit as a teenager.
      I saw my first breakfast cereal when we first moved to the US in 1964, and I now sadly have to realize why I probably always felt so sick when in NYC(and from photos with a huge belly on a skin and bones body) and so healthy and with red cheeks when at my grandmother’s house during the summer months in Germany. She served fish (herring and herring and herring…), meat, eggs, dairy, an overload of potatoes daily, some veggies and little fruit, hardly any sweets or candy, and maybe a slice of toast with breakfast and rye for supper.
      But nobody ever talked about grains being healthy or necessary until the 1970’s and 80’s when the whole grain madness started.
      Nowadays Germans are also told that grains and especially whole grains are essential and vital for our well-being.
      BTW I was never overweight but I went from a pant size 8-10 to now 4 (and I fit a 2 if I want to but hate tight clothes), all wheat belly. My stomach actually has wrinkles now from the skin shrinking, but otherwise flat, at 52 years old!! I’m a female btw and can thus confirm that it’s not inevitable for perimenopausal women to have a belly.
      Above the waist I dropped only one size, the upper portion of my former wheat belly.

      • Ulli

        And yes, I also noticed a few other changes. Most profoundly that my entire digestive tract is working properly for the first time in my life, I can go without food for very long before I notice hunger, I often skip breakfast because I’m simply not hungry and then go for a bigger lunch. My knees had started bothering me for a few years, that’s gone. I can hand wash tons of dishes and cook for hours without my lower back ever calling out for rest. And the increasing perimenopausal symptoms have slowly dissappeared although I haven’t had a period in….I can’t remember! And if the cats let me I sleep like a baby. But the cats are cool (they are also “paleo”) and know how much I appreciate a good night’s rest just as they do their good day’s rest.

      • Hi, Ulli–

        I love hearing about insights into wheat consumption outside the U.S. Your grandmother was closer to right than most Americans!

        By the way, the German edition of Wheat Belly has just been negotiated. When it becomes available at stores, I will have to announce.

        • Ulli

          Oh, I’m actually living in Maryland now…sorry for the confusion. I haven’t read your book yet, just noticed it on the internet a few weeks ago and it is on my list for the next stack of books!
          But I also follow the development in this direction in Germany over the internet and I believe I have read some reviews on your book (the English version) on the German Amazon site, I’ll check later tonight.
          And wheat was never a native grain in Northern Germany, neither was Einkorn, I believe, I am just learning and reading up on all this. My grandmother was the last person I can remember in my life to still eat a very traditional regional diet, hardly anyone eats like that anymore over there.

          • Ulli

            No, there aren’t any reviews yet, I get confused because I read and .de simultaneously. But it will be interesting to read the reviews once the German version comes out.

  9. Karyn

    The ONLY things I have completely eliminated from my diet at this point are wheat and gluten, and the difference in my well-being is dramatic. One of the biggest and most immediate effects was definitely the loss of the compulsion to overeat, and the discovery that there is such a thing as satiety. I probably could cut back more on my overall carbs, but what’s interesting is that even when I indulge in sweets (whether candy or dried fruits) I reach a limit of how much I want to eat. I’ve had a couple of “gluten free” bakery treats from the local co-op, more as a transitional treat than as a planned long-term substitute, and find that they’re all right but that I don’t really crave or “need” them the way I thought I would. Ditto for occasional rice, rice crackers, and rice noodles. There are plenty of other whole foods to eat that “fill the gap” in terms of taste and satisfaction as well as nutrition.

    In other words, it really does seem to be the wheat (and possibly gluten in general) that was the culprit in creating the insatiable cravings to eat more and more and more. Without it, my brain seems to be more accurately attuned to my body’s signals and my portions are “normalizing” all on their own, no willpower required. And I am still amazed at the RADICAL improvement in my overall well-being and mental energy and clarity! This from someone who was always considered a “healthy person” except for the excess weight. Looking forward to seeing what happens in the coming months as I continue with this. I feel too damned good to feel like I’m really “giving up” anything! :-D

    • Ulli

      I also tried some of those gluten-free snacks to fill the gap during “transition” but I found them all to be way too sweet and the rice or sorghum flour would also leave a slight pain in my stomach. I have to completely relearn to bake some alternative goodies for now and then in the winter and holiday season or after dinner treat.
      I used to love pasta and could eat tons of it, feeling like a balloon afterwards and extremely tired. And if I would pick up some doughnuts at the grocery store to last the week for afternoon tea I would finish all 10 or 12 in one day and cry afterwards because of my lack of control and now feeling sick. I am also a recovering alcoholic, sober for 9 years, and so all these cravings and feelings of lack of control would make me feel horrible and hopeless.
      And I don’t even want to go into how my alcoholism might be related to grains…
      The only craving I have left now is for some sort of treat after dinner. I guess it’s more of a habitual or emotional craving and I currently use “caveman cookies” to fill that need but am still in search of something less sugary and sweet.
      If only someone like Dr. Davis had told me or my parents long ago what wheat is really all about!

      • Karyn

        Honestly, now that the wheat and gluten are out of my body, I’m finding the “craving” for any kind of “baked good treat” is more psychological than physiological. Most of the time I satisfy my sweet tooth with fresh fruit, and only one serving of that. Beyond that, I’m just monitoring the effects on my body, seeing what makes me feel good and has good effects on my well-being, and what does not. I also relate to what you said about pasta being addictive, as I’m sure quite a few others do! Rice pasta hasn’t seemed to be a problem, so far, but then I haven’t eaten much of it, nor have I wanted to. The fact that a little bit maybe once a week satisfies me tells me that whatever the carb effects of any grain, there really is something about wheat that acts as a “trigger” for hunger and craving!

      • Karyn

        What I really crave more than anything is GREEN VEGETABLES, and I think that’s a craving I can live with. :-D

        • Ulli

          LOL! I hear ya! I ate so much lettuce all summer and now switched to more traditionally cooked kale and other cabbages for the winter.
          I now have to limit my beef liver consumption because of the vitamin A overload but I also like you notice that all desires and cravings are slowly leveling out, a while I could also drink homemade beefbroth by the gallons, and the treats after dinner should be something sweet potatoe-ish or so that fools my eyes and brain into thinking I’m having dessert without the craving afterwards but the satisfaction of having dessert.
          I should have marked the day in the calendar when I last consumed wheat because it was almost as life changing as putting down that last drink.

    • Very nice, Karyn!

      This is why I continue to believe that wheat has been added to nearly every processed food: to increase your consumption.

      Say goodbye to wheat and regain control over appetite.

  10. Tyrannocaster

    My story (edited from a posting on a musicians’ blog):

    I just spent nine of the worst months of my life because I lost the ability to play my guitars. We’re still not sure what the exact originating cause was (I suffered a fall on some icy stairs last February and stopped it with my hands, of course, and I may have injured the left one doing it, only I didn’t notice anything at the time or even afterwards. So maybe that had something to do with it, maybe not…)

    However, three days before Halloween I found out what was wrong and cured it; I know this sounds like a late night infomercial, but it’s true.


    Here’s the deal: I stopped eating WHEAT.

    I asked every doctor I have seen for the last decade “Why am I so tired all the time?” and got answers like “You’re depressed, you should try anti-depressants,” or “You may have Chronic Fatigue Syndrome, but we’re not even sure what that is and anyway, there’s no cure for it.” This last year alone, I saw my family doctor, two pro physical therapists, two hand surgeons, a chiropractor, a rolfer, an acupuncturist and a naturopath. The naturopath would have found the answer (she was on the trail but I beat her to it myself!). I saw this article on BoingBoing ( ) and suddenly everything clicked. It was three days before Halloween and I thought “Hey, let’s give it a try and just drop all the wheat and see what happens”. This is where the informercial stuff starts; on Halloween I did more stuff in one day than I have in any three days in ten years and I do not exaggerate. It had gotten so bad that I was in bed most of the time and suddenly here I was cleaning out closets and going on a three mile walk – I know this sounds dramatic and hard to believe, but it’s true.

    And it turns out there are all sorts of things that wheat (and gluten, which is found in other things like rye and barley, too) can do to you: my dandruff disappeared, the weird itchy, scaly skin by my nose and eyebrows disappeared…but most of all, the wrist pain (I couldn’t bend it a full 90 degrees anymore) went away and the thumb (which had problems with all three friggin’ joints started to get better right away. I’ve lost 19 pounds now (I was 164 at the beginning), all of it fat and I have a 31 inch waist. For a guy that’s 5′ 10″ it’s not too bad.

    Here’s the thing: for gluten intolerant people, the symptoms manifest themselves in so many different ways that doctors usually don’t connect the dots. One patient shows up with fatigue; another has joint pains; another has dermatitis, and the list goes on and on – nobody get all the symptoms (well, I HOPE nobody does, because the list is really long).

    However, during the nine months that this happened, I re-injured the thumb so many times (the wheat problem gave me a system wide case of inflammation which kept my own body from being able to heal) that it’s going to take a while for it to heal completely. It’s two months later now and the hand is, happily, a LOT better, but I have re-re-injured it once already (because I actually forgot it was injured and just yarded on something – my bad!), and it’s still messed up…but now I can play again without effing it up just by playing a bar chord.

    I would suggest that everybody at least read the BoingBoing article I referenced above, because the problems with modern wheat go well beyond what people like me experience. It turns out that the wheat we are eating today has been so messed with that 5 per cent of its genetic material is new and there has been ZERO research done (at least published – I would imagine that the wheat producers are quite aware of all this, since the changes have improved their bottom line immensely) on their effects on human health. And if the article piques your interest you can read the book “Wheatbelly”. Still, I have found out what kind of resistance I encounter from some people when I even mention this so I don’t want to come off like some sort of evangelistic crusader.

    I can only speak for myself. And I’m quite happy to have my left hand back again; I would say that the WTF in my subject line stands for WHEAT THE FU*K.

      • Tyrannocaster

        Sure, no problem. I didn’t mention specifics in the post but 30 days after I stopped eating wheat I had blood drawn again and my triglycerides were down 170 to 110. My doctor thinks the levels are continuing to fall but we don’t want to be checking all this stuff constantly (it gets expensive) so we are waiting for a couple of months to see where it is then. But my blood sugar was lower too, my HDL was up, and as I said, I am no longer in Metabolic Syndrome territory. But of course, the big thing is that my hand is working again even if it is not completely healed yet; for a musician that’s a really, really big deal.

        The naturopath I am working with is 100% behind all of this so I don’t have to face skepticism at the doctor’s office.

        Thank you for writing Wheat Belly! It seems like most of the really big things that have happened to me personally are bad; what an event to have something big come along that is good for a change. Best of luck!

  11. Dr. Davis,
    I was appalled at the grocery store yesterday. Kellogg is pushing their newest cereal called KRAVE. It is for the chocolate lover…sort of like a a puffy square of wheat with chocolate inside. The name is emblazoned across the front of the box like it is written in chocolate syrup …..looks sort of like graffiti. I found it disturbing and would like to know if others have seen this or is my family correct that I have become the wheat police !!!

    • PJ

      Not your imagination, Mama. You are definitely the wheat police! I know I am the wheat police . . . at home, at work, at the store, on the street . . .

      I was at the store the other day and saw KRAVE. Repulsive! I was checking the GM cereals because I saw in a commercial that this line of cereals have “whole healthy grains” listed as the primary ingredient (instead of sugar). Well . . . grains are, in fact, listed first but percentage wise, sugar is still the number one ingredient. They just break down the different types of sugars so that it looks like it’s less. It’s so sad that people will show preference over a garbage product just because it’s “the highest in whole grains”.

      • Boundless

        PJ: They just break down the different types of sugars so that it looks like it’s less.

        And if they can’t, they spread the same sugar out into ingredient sub-groups until sugar is no longer listed first. This has been going on ever since content labeling was first required. Children’s cereals and snacks are probably the most egregious examples.

        It was specifically because of this content gaming that the Nutrition Facts label { Nutritional Labeling and Education Act (NLEA) Requirements (8/94 – 2/95) } required summarizing nutrient type. “Sugars”, for example, at CFR Title 21 101.9(c)(6)(ii) requires:
        “Sugars shall be defined as the sum of all free mono- and disaccharides (such as glucose, fructose, lactose, and sucrose).”

        Does that miss anything we care about?
        And yes, there is continuous lobbying to get exceptions.
        Teach your kids to read packaging.
        Their school probably doesn’t.

        • Ulli

          I think we need more wheat police!
          I haven’t been in the cereal aisle for so long, and even before I went wheat-free I only stopped there to grab oatmeal which is right up front at the beginning of the aisle.
          But those TV commercials always make me scream and shout, escpecially right now around noon when only young Moms and old folks like me watch TV. Countless horror cereals for the little ones and medication for the lucky ones who survived that food a few decades.

    • I’ve not seen this most recent abomination, Mama. But I almost never go down that aisle, it makes me so crazy!

      I’m not surprised. They are simply putting the appetite-stimulating effects of wheat gliadin together with the deliciousness of chocolate. Sadly, many people will fall for it and be added to the legions joining the ranks of the diabetic.

  12. Jessalyn

    Thank you Dr. Davis!
    I have been suspicious of a wheat sensitivity for a few months but my doctor was less than helpful. I started keeping a food journal keeping record of what I was eating and how it was making me feel and discussing it regularly with my husband. I found myself saying things like “It’s got to be the garlic bread!” or “The only pattern I see here is wheat.” So I contemplated removing it from my diet but I wasn’t sure what I should do. I was browsing the book store only a day later and found “Wheat Belly” and took it as a sign. The day I bought your book I made the decision to remove wheat from our household and it’s been 10 days. We are still very new to this and find it quite exciting! We are exploring new ways to prepare foods and enjoying it a lot more. Last week our recycling box was nearly empty because we have been consuming almost all whole foods (we’ve also started shopping at our local farmer’s market). My digestive system is moving a lot better than it was only 10 days ago, although still far from perfect I suspect in another 3 weeks I may feel normal again!
    This transformation has also allowed us more family time, we didn’t want to be wasteful so we have been using our wheat flour for paper mache (we may need a storage space for all of our new creations). I am so excited and I wanted to thank you!

  13. That’s great, Jessalyn!

    When you are back to perfect health, educate your doctor. He/she will hopefully listen and learn.

    Maybe he/she won’t take much notice, but when it happens again, and again, and again . . . well, even the densest will eventually see the light.

  14. Susan

    Dr. Davis ….. I may be your next poster child for a wheat free miracle … I’m only on day 7 so perhaps it’s just placebo, I don’t know, but I’m actually starting to feel more alive again, very motivated to keep on track and I’m actually feeling SATISFIED with the foods I’m eating where I never thought that possible….. I’m going to document my journey but I was hoping to run something by you as I REALLY want to do this right. I do not want to thwart my efforts. Would it be safe to say that an ingredient is OK in moderation if it does not spike my blood sugar? Example ingredients are corn flour, rice flour, whole grain brown rice pasta …

    • Hi, Susan–

      Wonderful! Yes, please update us with your progress.

      “Moderation” is the tricky word. To me, 1/2 cup is approaching excessive quantities, i.e., sufficient to overextend blood sugars.

    • Anthony


      I intend no disrespect: moderation is just another word for nuthin’ left to lose :D Think of it this way. An alcoholic doesn’t have much luck if he or she decides “I’ll just drink moderately.” Or, “I won’t worry about this Diamondback Rattler bite because he only got me with one fang.” Or, to paraphrase Dr. Davis’ analogy: “While full-strength Marlboro’s may cause cancer, Marboro Light’s are just the ticket to healthy, cancer-free lungs.”
      Just drop out all that stuff, and you won’t have to worry about moderation. I did it, my wife did it, and there are hundreds now of testimonials from folks who did it or are now doing it. :)
      good luck,

  15. Kris

    I’m from India, and our main food items are rice, and wheat with veggies, fruits and nuts.

    I replaced rice with wheat tortilla (we call it Chapati). I reduced rice consumption quite a lot and also sugars…lost around 20 lbs in few months.

    Today I stumbled on this blog telling us to avoid Wheat. What else to eat for us then? :-(

    I’ll have to read your book. Every veggie and every fruit are also generically modified, and might contain traces of chemicals. So, completely shift to organic? very expensive, but would be worth it I guess?

    Thank You.

  16. ellena

    hi dr davis ;
    i’ll ask u about rice&malt powder&white cornflour

    &sweetpotato do these foods are wheat free& whay about portions please reply
    thanks alot

    • Dr. Davis

      As little as possible, Ellena. While they are not as destructive as wheat, they still rot your teeth, shrink your facial bones, make your teeth crooked, raise blood sugar, and cause diabetes, visceral fat accumulation, hypertension, heart disease, dementia, and cancer. Last time I checked, those were not good things!

  17. Donna S.

    Dr. Davis, I haven’t finished reading Wheat Belly, but I am already trying to clean up our pantry and rid it of wheat products. Here is my question, however: If wheat is a problem because of most crops are GMO, what about going all organic? If we go organic, is wheat still ok to consume? You may address this later in your book, but as I’ve said, I haven’t finished it yet. I’m jumping the gun and already trying to eat healthier. :-)

    • Boundless

      > If wheat is a problem because of most crops are GMO …
      Wheat is not GMO [yet]. Wheat as a food has always been a problem, and was mutated into a more severe and pervasive problem by means other than GMO (as narrowly defined by Big Grain).

      > If we go organic, is wheat still ok to consume?
      No. In the case of toxic and/or high-glycemic grains and cereals, “organic” provides purely symbolic benefit. Organic is generally worth seeking in foods otherwise safe to consume.

      > I’m jumping the gun …
      See cheat-sheet at:

      • Donna S.

        Boundless, thanks for the info. For some reason it had not clicked with me yet about wheat not being GMO. I guess I was just assuming it was since every other crop is. Dang! Do you realize how much money I spent on organic foods last week, including WHEAT products, because I thought they were safe?!? Ugh. Now I’m back at square one. Thanks for the cheat sheet info, too!

  18. CitznKate

    I agree that cutting wheat out of one’s diet will, as a consequence, help one to reduce the amount of food one consumes. This is because so many foods that are merely empty calories and that are proffered everywhere in business offices as well as in shops lining the streets and huge sections of every supermarket, become off-limits as they all contain wheat in some form. Cutting caloric intake becomes almost automatic because of this. Yet, hunger need not even become a problem because the feeling of satiety is increased after only a few day’s elimination of wheat and wheat products. Also, eliminating excessive carbohydrates from the diet will result in sort of an automatic reduction in caloric intake not necessarily because of the carb-laden foods themselves, but as a result of skipping all the calorie-laden goodies one dresses them with. Think: “loaded baked potato.”

    Cheers to one and all,

  19. beastwork

    I’ve been losing a steady 2 lbs for week for the last month since giving up wheat. I’ll list the reasons that I’m seeing success thus far.

    – 6’1″ athletic dude
    – Daily workouts – 1 hour walk 4 days/wk —- Weight training 3 days a week—I estimate that I burn about 500 calories per day.
    – Eating at a caloric deficit – 2100 calories/day – I estimate that this is about a 400 calorie deficit for me.
    – I have never been able to successful maintain my ideal body fat % while restricting calories and eating wheat. I simply would be too hungry to keep it up. I think I’m addicted to the compounds in wheat and I would binge for a week and kill all my progress.
    – Limiting wheat leaves calories open for more fibrous foods like sweet potatoes, fruits, and vegetables. I am able to each such large amounts of these foods that I NEVER get hungry. Even while eating a deficit. I am still getting massive amounts of carbs so low wheat does not have to equal low carb.
    – Once I reach my goal weight I could conceivably consume almost an additional 1000 calories and still maintain my weight. Provided I keep the same activity level.

    I hope this helps someone