Wheat Belly does the world

Have no doubt that the wheat-free arguments set forth in Wheat Belly are reaching a worldwide audience. A passing “fad” comes and goes, since there is no durable or long-lasting benefit. A genuine movement persists, as results become evident, word spreads, more people join the cause.

Wheat Belly is not just a book; it is a movement. It is a rejection of the oppressive nutritional advice we’ve been given that has resulted in the world’s worst epidemic of weight gain and diabetes in the history of humans on earth, a rejection of the cash cow enjoyed by Big Food and Big Pharma. It is a rejection of the notion that we are all lazy and gluttonous and that a lifetime of drugs is simply part of life. You are not lazy and gluttonous. You’ve simply been had.

This message is spreading.

You may have noticed a map and visitor counter on the left side of this blog, provided by a service called PulseMaps. Here’s a more detailed look at the map:

Visitor locations are signified by little orange circles; you can see that visitors come from all around the world, so many that the orange circles have coalesced into big orange blobs encircling North and South America, Western Europe, Australia, even Africa and Russia. As of Sunday, January 29th, 2012, there have been 315,777 visits to the Wheat Belly Blog, reading about the appetite-triggering effects of wheat gliadin, the blood sugar-raising effects of amylopectin A, arthritis-causing effects of lectins, the shenanigans from the Wheat Lobby, and the incredible success stories of weight loss and health turnarounds in people who all said goodbye to wheat.

(While this blog was started just before the book launch that occurred August 30th, 2011, the counter was only added on October 19th, 2011. The visitor number therefore reflects activity over a bit more than 3 months.)

If you lament the resistance your family and friends offer when you tell them about why modern wheat underlies much of their health problems, just be patient a bit longer. The word is spreading and it won’t be too long until even people like Dr. Oz and mainstream media catch on and join in.

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Comments & Feedback...

  1. Sol y Sombra

    Wow! I didn’t realize the blog had a visitor counter. And to think that so many people from all over the world are following it! Truly amazing. I do hope the message spreads more and more.

  2. Boundless

    Since people often ask, is there any update on the status of translations, or at least wider international distribution of the English book, ebook and abook?

    • Hi, Boundless–

      We have French, Spanish, Swedish, and Korean in the works.

      None are yet available in stores or elsewhere, but are in the process of translation. (It will be fun hearing what “Wheat Belly” translates to in Korean!)

  3. Wheat-less Cat

    Yes, translations! Watching my Polish parents eat mounds (MOUNDS!) of white bread every day is driving me over the edge. Of course, listening to their daughter doesn’t change anything (a dietitian to boot!), so a Polish translation would be ever so appreciated.

  4. Edward J Duffy

    I’m impressed. You have said it greatly Dr Davis. I thought it would take 20 or 30 years for the message to get out we may get it going in 5 to 10 years. Congratulations and thank greatly for all you do

  5. Mike

    Dr Davis: What do I answer when people ask me, “Why did you stop eating wheat?” Most people who ask this question require a 60-second sound byte answer, which I am not able to give. Help!

    • How about:

      “You’ve been deceived. Wheat is no longer wheat. It is the product of extensive genetics research to increase yield. Among the most fundamental changes: The gliadin protein of wheat has been turned into a potent stimulant of appetite that increases calorie intake 400 calories per day. Among the biggest funders of the “healthy whole grain message”? The diabetes drug industry. This stinks worse than you think.”

      • JoAnn Chizmar

        Dr. Davis….I am soon to be 60 years old. 4 1/2 years ago I had lap band surgery. I had about 75 lbs to loose and was pre-diabetic , high cholesterol , sleep apnea and had 4 herniated discs that I was scheduled for surgery a few months after my Lap band surgery. After 2 months…I was loosing tremendous amounts of weight and my back pain was slowly leaving and so I postponed the back surgery and within 6 months i lost over 60 pounds and then within a few months I did loose a total of 73 pounds…and my back pain was totally gone, along with my sleep apnea …but my primary care physician did keep me on the cholesterol meds just to be on the safe side for a while. Long story short…over the course of the 4 1/2 years I developed gerd, also my esophagus became so irritated (Dr. was concerned about getting esophageal cancer) from throwing up my food because my band was a small band and found out after a few years of experimentation from the doctors that they currently do not use this type of band and I have also developed a stomach ulcer at the area of where the esophagus and the stomach come together where the band is placed. I was on protonix for the Gerd for over a year and currently on carafate for the ulcer. Since I was having all these problems my surgeon opted to have all the saline solution taken from my lap band in October of 2011, which virtually left me the same way that I started from the beginning….I have no restriction from the band. At this point I was afraid that I would start gaining my weight back. I started to bake my own whole wheat breads out of stone grounds flours, started to eat all wheat pastas and even made my own wheat based power bars to replace meals. I have always eaten healthy…but when I would eat…I was a big eater. Thanksgiving come and gone….and gained about 4 pounds ….went back to surgeon for check up on ulcer and he commented that 4 pounds wasn’t too bad but if after Christmas I found myself gaining 10 pounds or more that he would suggest to have the more extensive Bariatric Surgery…because he said I would probably keep gaining. I was very positive that that type of bariatric surgery was not in my plans…ever!! January 1st I had gained 11 pounds and was so depressed I was beside myself. It was just a miracle that my husband got me a kindle for Christmas and I was surfing on Amazon and found your book. I have been on the wheat belly diet 21 days today….and it is the only diet that I have ever lost weight with. I have lost my 10 pounds and my clothes fit me as they should. Obviously when I started making my own homemade WHEAT products….it when this weight gain started because i didn’t eat any more at Thanksgving or Christmas than I normally did. I am of Italian descent and have always used a lot of olive oils, cheese, olives and the bit culprit pasta !! This diet is outstanding and within 21 days have 3 other friends purchased your book and on the diet. My question….since I have lost my 10 pounds and actually would like to loose 10 more just to be on the safe side…..how do you diet to maintain without loosing more weight? I was at a group of friends house this evening and obviously I have lost enough weight that was noticeable to some of them and I got the comment…..don’t loose any more….you will be too thin. I always loose in my face and it becomes quite noticeable and I love to eat like your diet recommends….how do I maintain or is it possible that once you loose all the visceral fat…that you will not loose more weight. I also have a relative that did have the extensive bariatric surgery about 6 years ago and has never gained any weight…but she now has leukemia, fibyra mialgia (I know this is spelled wrong) and lupus. She is a great baker and can’t live without her bread but I would really love to help her out with your diet but asking the same question….she obviously doesn’t need to loose weight…..just change her eating habits…..can she eat your diet without loosing more weight? Sorry for this being so lengthy !

        • Tori Spinoso

          I’ll just throw in my two cents. I hear recently on a Chris Kresser podcast ( I think that’s the one) that once your body gets to where it feels the healthiest, you will stop losing weight. I got down to 105 and never went below that even though I was eating the same way. I seemed to have tappered off at that weight maybe because that’s where my body wants to be.

          • Sol y Sombra

            That’s something I’ve been pondering myself – how do you maintain weight on a low-carb diet plan. Mark Sisson’s advice is to count carbs – to lose, you keep them under 100 g/day, while to maintain weight and body composision, you keep carbs between 100 and 150 g/day. This is a rather broad range and it’s a highly individual thing. I’ve heard some cannot maintain their weight unless they keep under 50 g carbs per day. I guess it’s a matter of finding out what works for you. But carb restriction is still a must, of course. As Dr. Michael Eads commented in one of his blog posts, if your body responds to low carb-high fat with weight loss and an improvement in overall health, then this is clearly the plan to stick to also in the future, you just can afford some more indulgences, but still have to stick with the LCHF regimen, i.e. count carbs, otherwise you would end up gaining back some or all of the weight you lost.

        • Wow.

          Now, JoAnn, step back and see what you are asking: After lap band and partial regain of weight, you are now concerned that, wheat-free, you may be losing too much weight. An eye-opener, to say the least.

          A couple of comments: This is not calorie-restriction. Eat more olives and olive oil, cheese, eggs with yolks, avocados and guacamole, fish, chicken, meat, etc. Eat more. An inevitable part of weight loss is muscle loss; it is therefore very helpful to incorporate strength training to regain the many lost pounds of muscle.

          Following this simple idea, I have yet to see somebody not be able to keep weight in a desirable range.

      • SK guy

        Is there any evidence to back these claims up? I’m interested in learning about gliadin content of modern wheat. Can you provide me with some journal articles demonstrating the differences in gliadin content between something like Red Fife and a modern red spring wheat? How do you know that our modern wheat is significantly different compared to something more ancestral?

        • It’s impossible, SK, to act as everyone’s librarian here and take the hour or so it takes to find the relevant papers.

          This is why I supplied a full list of references for all arguments in the book . . . in the book.

          • SK guy

            At the risk of sounding rude, the burden of proof is on you, since you’ve made these claims about wheat. The least you could do is provide some references supporting what you’ve written.

            Without providing references one risks spreading misinformation, which can lead to incorrect interpretations or a piece of information/data being taken out of context.

            The reason I asked is because I tried to find these references myself, but wasn’t able to.

            If the references are in the book, why not post a couple? I’m sure you have it handy.

          • Uncle Roscoe

            SK Guy,

            If I was Dr. Davis I would delete your comments and mine too.

            Where is the book you wrote? Dr. Davis made a significant investment of money and work publishing his book. In his book he makes many claims and voices many theories. He supports these claims and theories in the book. The book is his venue in the public arena.

            You are demanding that Davis support his claims and theories in the venue of YOUR choice. Life doesn”t work that way. Dr. Davis paid the price of entry into this discussion. You did not. Buy the book or don”t. Until you do, do yourself a favor and quit making yourself look bad.

  6. Uncle Roscoe

    You have visitors from places where I didn’t even know there were places.

    The temperature of this thing can be observed by entries from Mauritius, Fiji and Tahiti. And Mongolia? It can be argued that Mongolians are responsible for the propagation and spread of, along with silk, wheat agriculture …..from 3,000 BC. to 535 AD. Now at least one of them is logging onto Wheat Belly. And look at Babylonia, Mesopotamia and Alexandria. It took 10,000 years, but they seem to be coming around.

    • Isn’t that neat?

      You’ve got to wonder who from those areas is truly interested. Someone working in the U.S. diplomatic corps or some third world hacker wannabee?

      Nonetheless, such are the worldwide reaches of an idea that is gaining broad traction.

  7. Hello, Dr. Davis. I caught your podcast on Jimmy Moore’s site, and while what you said makes sense (mostly), I am still puzzled about a few things. You seem monomaniacal about wheat . I absolutely agree that wheat is toxic, but i think there are other things out there just as bad, if not worse, like heated veggie oils and high-fructose corn syrup.

    I went grain-free and low-carb in 1999. Over the next 18 months, I lost a little over 100 lbs with very little effort, and only one unpleasant side-effect, a bad case of hives that persisted for about 3 weeks, which I suspect was the after-effects of having spend almost a year on antibiotics in 1993. I wrote about my decade-long low-carb journey on my blog (final post in that series will go up later today).

    The problem? Well, I was over 350 lbs, which means that I’m still more than 50 lbs over weight, and that last 50 lbs is exceedingly stubborn. I seem to have a firm ‘set-point’ at roughly 248 lbs, even on a very low-carb (and definitely wheat-free) diet.

    I am convinced that you don’t get to 350+ lbs unless you have serious metabolic malfunction, and mine is no doubt caused by a childhood diet of bread, sugar, and ‘plastic butter,’ following by a couple of decades of yo-yo dieting (including a nearly year-long stint on McDougall’s horribly unhealthy low-fat vegan religion — I even baked my own bread to make sure it was fat-free — which is what finally got me over 350 lbs, since I was hungry *all* *the* *time*). Now, I’m wondering if the damage can actually be repaired, or if I am doomed to consciously restrict my diet (not just carbs, but total calories) for the rest of my life to avoid blowing up like a tick again.

    • Hi, Howard–

      I hear you. But the book was about . . . wheat, after all.

      Yes, it articulated a diet. But the main thrust was about what has been done to wheat by geneticists and the incredible problems it now causes for consuming humans. But I would not argue that eliminating wheat solves the world’s energy problems or brings peace to the Middle East. It is simply a big–no, the BIGGEST–problem in diet, more so because of its haloed status among the conventional sources of dietary information.

      This does not negate the value of being aware of other health problems, such as high-fructose corn syrup, hydrogenated fats, sugary snacks, and perverse politics of school lunch programs.

  8. Neicee

    Dr. Davis, my daughter is spreading the word throughout her Facebook friends and other blogs she frequents. Many of her friends have become seriously overweight or diabetic the past couple of years. And, while I won’t divulge her age ;) I consider them way too young to be facing the scourge of disease and a lifetime of taking meds. Thank you again and, yes, it’s spreading. Thank you for taking the time to be actively involved in this blog. Thanks to all those that comment as well. I log in here everyday and consider you my support system.

    • Thanks, Neicee.

      It is indeed nice to know that this message is being heard and yielding genuine, substantial health effects in many people. Now let’s share some recipes!

  9. Mike

    Sorry Doc,The “Great Oz” will never join us.He is paid to well,to be the T.V evangelist for Big Pharma.

    • Kelly

      That isn”t completely true about Doc Oz. I don”t take him seriously, but he did rep the nedi pot for the clearing of sinuses. It”s been around for a very very very long time and is a Hindu holisitic remedy for many things. That has nothing to do with Big Pharma

  10. Mandi

    Hi Dr. Davis, I have been reading your book and as a mom of a small child (2 1/2) i have a hard time getting him to eat much at all, not to mention something healthy. After reading your book it bothers me that the standard “kid foods” of hotdogs, goldfish, applesauce etc are the only things they seem to eat. I want to set him up for good nutrition for life now but am stumped as to what to feed a two year old that is good for him but more importantly is something he will eat. Should I be concerned at this age as to how these types of foods will affect him? And if so, what can I do?

    Thanks so much!

    • Hi, Mandi–

      I won’t pretend to be an expert in infant or toddler food choices, but perhaps feeding them these sorts of foods establishes the precedent that is tough to break.

      If I were to have kids this age again, I would gravitate towards real foods like vegetables, meats, foods you make yourself, along with some fruit.

      It’s been some years since I had to think about small children and their unique issues. I am hoping a pediatrician or someone with expertise in children will declare themselves and come our our aid!

      • AllisonK

        I do have a 5yr old and we had similar issues awhile back. As a family, we cut out the crackers and other foods that he was obsessed with(and us too). It was a couple days of crying, but he understood we weren’t buying anymore, and after a bit of picky eating and pouting, he finally started to eat what was offered. Unfortunately he still covets things like crackers and bread, but if it’s not around, he doesn’t have a choice.

    • Tori Spinoso


      I feel your pain. I have a very picky 6 year old and a one year old who is breast fed but is wheat free when he does eat other foods. I have found that slowly, day by day, it gets better. I figure a few months of struggling will still put them at an advantage over all others who eat the garbage. Also remember, if it’s not in the house they can’t consume it! I have to always remind myself that she will not starve. She may resist but in the end, she eats what we are eating.

      One good “recipe” I found has one ingredient and is a favorite of my 1 year old. Use Mexican style shredded cheese and place it into golf ball sized piles on parchment paper. Bake at 350′ until they get crispy…..7-8 minutes. Very portable and fun to eat!

  11. Mandi

    Thank you! I am glad to know I am not the only one with this stressful problem! I will try this and see if it works!!

    • Winnie

      Hi Mandi,
      How about trying my reinvention of the peanut butter and jam sandwich?
      Thinly slice the white tops of mushrooms to from round slices.
      Spread 2 mushroom slices with almond butter, top 1 with sliced or squashed blueberries and top with the other slice of mushroom and almond butter to form a “sandwich”
      Absolutely delish! If you spread the almond butter right to the edge, you can hardly even notice the mushroom flavour.
      When I”m cooking with mushrooms, I cut a few of these slices off and store in an airtight container in the fridge. The brown bits go in the cooking.

  12. Larry Peterson

    Is their any other flour beside wheat that I can use to make bread or use as a cereal that will not be harmful to my health?

    Thank you,

  13. Barb

    See Dr Davis’ April 26th blog on the home page and he lists all available flours.

  14. Desiree

    Dear Dr. Davis
    I read your book after my doctor recommended it to me. I was very impressed and it made a lot of sense to me. I had been on a no yeast and no sugar diet for a while before because of a fungus in my gut, so had already lost some weight. I just went on a two week trip to Brazil, where I ate a lot of sugar, just because brazilian desserts are so yummy but did not any wheat (so no breads, cakes, pastries) and only put on one kilo which i lost fairly quickly.
    I live in Hong Kong but am originally from Northern Germany, where i spend my holidays. My question is whether wheat has also been modified in such big amounts in this part of the world. As you might know Germany is known for their really dark bread, which does not compare to american rye.
    I would appreciate any information on it
    Best regards

    • Dr. Davis

      Unfortunately, the majority of all wheat grown in the world are similar strains of high-yield semi-dwarf wheat that are grown in North America.

      I recently had a patient who had a spectacular near-cure of his rheumatoid arthritis, though it required well over a year to respond. Starting on three drugs, including a monthly intravenous infusion, he was down to one. Then he went on a trip to Germany and said, “No way in hell am I going to skip the rye and pumpernickel for my once-in-a-lifetime trip to Germany!” So he had the bread. Within hours, he suffered the worst flare up of his rheumatoid he ever experienced, had to go back to 3 drugs.

      Yes, the wheat in Germany is corrupt, as it is in China, and in the U.S.

      • Rachel

        First I want to put in a few keywords for the search I tried so this comes up:
        Europe, European, France
        Below I will repeat your post that answered my question, in hopes it will help someone else (Short Form: yes, it is wheat world wide, no escape in Europe, China, anywhere).

        Everything I am learning here jives with what I have learned previously, about agrobusiness, Montignac diet, and let me add, since the CBS interview cites the Mayo Clinic (that they recommend whole grains, everything in moderation, while you point out that’s like a safer cigarette), that the Mayo Clinic also states on it’s web site http://www.mayoclinic.com/health/diverticulitis/DS00070/DSECTION=risk-factors
        “In fact, diverticular disease emerged after the introduction of steel-rolling mills, which greatly reduced the fiber content of flour and other grains.”
        The forum for diverticulitis patients advises us to eat oat bran.
        I am not sure where oat bran fits into this, but I got something like a kidney stone we think, and I read there might be too much plant based purines in the oat bran…

        I’m going to work on this! Thank you!

        Repeat of previous post by Dr. Davis re: Wheat outside the US, is it any better?
        “Unfortunately, the majority of all wheat grown in the world are similar strains of high-yield semi-dwarf wheat that are grown in North America.

        I recently had a patient who had a spectacular near-cure of his rheumatoid arthritis, though it required well over a year to respond. Starting on three drugs, including a monthly intravenous infusion, he was down to one. Then he went on a trip to Germany and said, “No way in hell am I going to skip the rye and pumpernickel for my once-in-a-lifetime trip to Germany!” So he had the bread. Within hours, he suffered the worst flare up of his rheumatoid he ever experienced, had to go back to 3 drugs.

        Yes, the wheat in Germany is corrupt, as it is in China, and in the U.S.”

  15. Ro

    Hi Dr Davis!

    Love your book, when will it be published in Spanish so I can pass it on to my loved ones in foreign lands?



  16. Connie Curley

    Please let me know if you are planning to publish your Wheat Belly books in the Russian language and if so, when? Thank you.

    • Dr. Davis

      Wheat Belly is being translated into Polish, Czechoslovakian (language?), Croatian, Bulgarian, as well as around 8 other language, if that is any help–but no Russian.

  17. Maria Edwards

    I wanted to know if you will be translating this book into Russian. The country is obsessed with bread , search the Internet in Russian for wheat is bad for you, you get only results that claim its good for you too. My parents are diabetic and there is no convincing them, but they do believe if they read about it. Is it even possible to order a translation into Russian for this book?

  18. Dear Dr. Davis,
    Thank you so much for your great work and for your thoughtful responses to people on this blog!
    I wonder if you know when a Spanish translation for your work might be available? I am very eager to pass your book along to friends and family in Argentina! I know it will be appreciated there, as it has been here…
    Thanks again for everything,

  19. Nora

    My husband has high calcium oxalate and he can not eat almond flour, how can I replace it in many recipe you give??

    It’s your book in spanish???