William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
. . . and it’s still wheat. It could be organic, sourdough, low-carb. It could be red, blue, Republican or Democrat . . . it’s still wheat.
Janet describes her experience with sprouted wheat:
People have asked about the “sprouted wheat” breads and I just wanted to relay some personal experience with them, my normal use of them and what happened after I just gave that form of wheat up.
I would periodically go on Dr. Gott”s Diet: No white flour and sugar. It would work and I felt good because it was higher protein and no sugar or white flour will do a pretty good job of moving weight off. Kind of normal slow though. I was eating Sprouted Wheat flourless bread though.
When Wheat Belly came onto my radar and I read the reviews on Amazon while waiting for the book to come to me from my library, I too thought of the sprouted wheat. It is really delicious and I would have at least 4 slices per day on Dr. Gott”s plan.
WELL–in late December after I read the book, I got rid of the sprouted bread and my shape changed faster than it ever has on a diet. My belly fat is disappearing. I had gotten rid of the sugar way before that, but after taking ALL the wheat out, the last in the form of the sprouted bread, I was on the fast track losing fat. THEN, my aches and pains went away. But only after the wheat in any form was gone.
Since that was the only change I made–my experience tells me most definitely the sprouted variety of breads is going to hinder you and put WHEAT into your system. Just thought folks here would like to get a real life experiment result.
Sprouted wheat bread is made by allowing the wheat seeds to sprout, thereby reducing carbohydrate content slightly and making some of the nutrients more bioavailable. The Ezekiel brand, for instance, claims to be adhering to the advice provided in the Bible in Ezekiel 4:9:
“Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…”
But, as Janet’s experience illustrates, it’s still wheat. And it’s not the wheat of the Bible, i.e., 28-chromosome emmer or 14-chromosome einkorn; it’s the sprouted seeds from 42-chromosome modern wheat. And what a difference 14 chromosomes can make!
It is folly to believe that such a process as simply allowing the seed to germinate somehow disables all the bad potential of modern wheat. It still contains the gliadin protein that clouds your thinking and stimulates appetite. It still contains glutens that disrupt intestinal health. It still contains amylopectin A that sends your blood sugar through the roof. It still contains lectins that disable the normal intestinal barriers to foreign substances. It still contains apha amylase, peroxidases, lipid-transfer proteins, and thioredoxins responsible for a variety of allergic phenomena.
So Spelt flour still contains high levels of amylopectin A? Therefore it is bad for you?
Thanks!
To my knowledge, nobody has performed an analysis on the form of amylopectin in spelt.
But spelt is a form of wheat. While not as harmful as modern wheat, it is not necessarily good for you.
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I came across an article yesterday at a local magazine,about Dr. Davis wheat Belly, and it shocked me. We lived in Puerto Rico and my kids and my husband adore bread and we realized that our diet is completly dominated by wheat. I’ve been reading your blog and will buy your book. We have local fruits and vegetables all year round grown locally, but my daughter doesn’t like much of it . How should I start with her, she is 11 and overweight. She likes cheese sandwiches and pasta. And all kinds of fruits. 0 vegetables. She is hypoglicemic. Does your book contain a seccion for kids?
Thank you for sharing such great information!
Then it likely means, Silvina, that the health benefits your family will experience will be substantial!
I think you start with education–let your daughter know WHY you are suggesting a change in diet. Perhaps she might give it a try for 4 weeks to see what happens. Expressed in such a manageable, discrete way, most people are agreeable. And most of the time they are shocked at the positive results!
I was wondering if Spelt would still be OK to use. Also what about Rice? I cant seem to eat rice without my throat tightening and having stomach discomfort. I hadn’t heard of Rice causing allergies. I went to Sam’s Walmart Wholesale Bakery. They didn’t have a single baked item or bread that was wheat free and only one cracker. I requested they stock Wheat Belly.
I have spent a lifetime to solve my weight problem and I am excited. My daughter has Down’s Syndrome and she is helping me shop and check out labels and stores. She makes her own pizza and now has started using wheat free tortillas. I was hoping Spelt would work.
Merradyth McCallister, OKC, OK
I would not, Merradyth.
While it is less harmful than modern wheat, it is not without its own problems, especially from the carbohydrates.
And I would pay attention to the effect that rice causes and avoid, even if your experience is uncommon.
So no Ezekiel bread then? I’ve read it is ok for the NO WHEAT movement. I hardly consume ANY flour but I do eat Ezekiel sprouted grain once a day about 4-5 days a week. I’m a single mom, work 40 plus hours a week so I am not making my own bread…period. I have no time in my day for that. Suggestions?
Yes, sorry, Gracie, but there is no way around making your own bread, at least for the present. Ezekiel bread is no better than other forms of wheat bread, more of a marketing ploy than a genuine health benefit.
There will be commercially produced non-wheat but healthy breads in future. As these products come to market, I will announce on this blog.
not so! I am not a bread baker either, but love to eat the ezekiel bread. our local mennonite community has some ladies that make fresh ezekiel bread for sale. delicious and nutritious! maybe your area has someone similar…
Hi Doctor,
Is Buckwheat flour a good alternative to use?
I am also interested in buckwheat. It is more of a legume isn’t it? It is not a grass. Has buckwheat been studied on it’s effects on blood sugar? We used buckwheat as a covercrop for our garden this year, and if I do it again, I would harvest some of the seeds and make flour if it is indeed a good substitute for wheat. Please answer,thanks! – Julie
Dear Dr Davis,
About 15 years ago I started waking up in the mornings with swelling around my eyes, I assumed it was my salt and MSG intake, so I reduced the salt in my diet and the amount of commercialy packaged foods. Still I would wake up with swollen eyes, though not as severe. I then eliminated soda, still no difference. I started putting on weight, feeling alot of fatiuge, anxiety, GI troubles, swelling of my hands and ankles, bloating, aches and pains, since I’m now in my 50′s I assumed it was all part of aging. I lost the weight by doing a popular low carb diet, but still had the other nagging little symptoms. I came across your wheat belly video, as I am very concerned about GMO’s and other toxins in our food system. I have removed most grains from my diet about a week ago and for the first time in 15 years the swelling around my eyes is dissappearing and I have improvement with all my other little nagging symptoms.
How long will it take for me to reach the full benefits of being grain free? I’ve got 15 years of it to clean out of my system.
Bonnie
I haven’t read your book yet,but I am going to buy it. My cousin just told me about it. From what I understand so far by reading the posts,it sounds like no sugar,no flour, no wheat products,no rice,no potatoes or anything starchy. Do I have that right so far? What about honey & oatmeal? I do not like stevia. haha It sounds like the atkins diet to me.
My wife and managed to find red fife at the farmers market
its still wheat, but is better to eat ?
So is Spelt Bread OK to use or should we avoid that as well?
Dr. Davis, What about yeast, as in nutritional yeast and the low-sodium Vegit Spike seasoning? Spike also has hydrolyzed soy protein. Please comment on whether nutritional yeast and hydrolyzed soy protein should be avoided. Thank you!
I just skimmed through this strand, and I didn’t see an answer to the question about buckwheat. Since it is not a wheat but a member of the rhubarb family..Is it a safe assumption that finding a gluten free bread recipe using buckwheat flour is safe? Is xanthum gum safe as well, to use as a binder when making a buckwheat bread?
Thanks in advance for a reply.
Amy Crain
I used to be a big fan of buckwheat pancakes before reading wheat belly. However now that I am educated about the dangers of high blood sugar, I am diligent about avoiding all sources (including buckwheat) of carbohydrates that raise my blood sugar. Dr. Davis recommends keeping carbs around 15 per meal or 6 hour window. In my view the nut flour pancakes and waffles are superior to the rest anyway! The nut breads are also good, but entirely different from any other breads.
I gave up wheat and turned to sprouting spelt bread… my belly swelled up like i was 9 months pregnant… so much so i even considered getting a pregnancy test!! Every time I eat the spelt bread this is the result. So spelt is out for me!!