Dietitians are sobbing in their Raisin Bran!

Wheat Belly is dominating the conversation, occupying 3 out of top 4 bestseller spots in health and nutrition. Why? Is it my brilliant discussion? My engaging and bubbly personality? Maybe receding hairlines are really in.

Nahhh! The reason why the Wheat Belly conversation is now dominating any discussion of nutrition is simple:

It works.

It works for undoing the astounding array of health conditions attributable to modern wheat, including acid reflux, bowel urgency/irritable bowel syndrome, mind “fog,” depression, paranoia, anxiety, joint pain, seborrhea, psoriasis, dandruff, tooth decay, gingivitis, diabetes, “high cholesterol,” hypertension, along with a host of inflammatory and autoimmune conditions. And, oh yes, most people lose lots of weight, mostly from their bellies. Critics who claim that Wheat Belly is nothing more than another low-carb diet have missed the essential point: It’s not wheat. Modern wheat is the result of extensive changes introduced into the genetics of the plant, changed for purposes of increased yield-per-acre, but resulting in an incredible array of unintended health effects on humans who consume this agricultural mistake.

Life without wheat is good! Not only are you healthier and skinnier, but you can still enjoy foods you might miss, such as cookies, muffins, and pies. That’s the reason I wrote the new Wheat Belly Cookbook, so that you can still keep the kids happy with after-school slices of PB & J Bread or healthy Strawberry Shortcakes, entertain with Mini Mocha Cakes, Teriyaki Meatballs, or Green Chile and Chorizo Strata, or have rich holiday meals with Key Lime Pie, Cream of Broccoli Soup, or Balsamic Glazed Pork Tenderloin.

This message is so powerful because, over and over and over again, people are discovering that they now have control over appetite, feel clearer and more energetic, and have taken back control over their health. They are experiencing the Wonderful World of Wheatlessness!

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Comments & Feedback...

  1. Annette

    All I hear is this is a fad and it is bad for you. You need the vitamins fro, whole grains specially wheat. Umm no no I don’t. They want me to eat the typical s.a. d. diet. Again no thanks I do not want to put weight back on. Wheat belly is a lifestyle change not a diet.

    • Ev Barney

      I hear you, Annette, yet the absurdity of this amazes me.

      I’ve spent the last few weeks listening to recorded talks and reading publications by people who have the position and name to be highly credible (and I realize there is no way to say this without risking sounding as if I don’t think Dr. Davis IS credible – so moving right along here . . .) and while Dr. Davis seems to be the only one who focuses on the genetic history of wheat, they all say essentially the same thing: Cut carbs, avoid grains, reduce sugars, eat real food, moderate exercise is healthy but not the key to weight loss and so on. “Fad” my over-sized BUTT! The tide is turning.

      • JillOz

        the main problem with the dietitians vs dr davis is that dr Davis is informing us of the agricultural basis for the alteration of wheat, while the dietitans are coming at this from the nutritional standpoint and never the twain disciplines shall meet.

        Those of us who simply follow the information don’t have to worry about crossing disciplines, but those practitioners stuck in the narrow definitions of their own field cannot learn about the wheat since they have no equipment for analysis unless they consult agricultural science ad background info – assuming they’re ready to go with the evidence of the people consultig them , which many seem unable to do.

        The dietitians – and many doctors and professors – are going to have to leave the ghetto of their assumptions and follow the data. Difficult for many.
        Really, the main reason many of us have doen so is becuase we were is pain or desperate.
        at last SOME of our brain cells still worked, despite the “brain fog” of wheat!! ;)

        Now for this pesky sugar addiction – stage 2…

        • marian lilley

          exactly! I got off wheat just fine and it’s been 4 months and no turning back but the sugar is my new year goal! I have xylitol and stevia and just need to leave the candy alone! I want to follow wheatbelly guidelines but have cheated here.

  2. I’m a Registered Dietitian and am definitely not crying in my Wheatabix… I’m loving this! Thanks, Dr. Davis, for these fantastic resources and for shining a scrutinous light on the Staff of Life. Your book, along with Alessandro Fasano’s research, has helped me round out and solidify the material in a seminar I’m doing on gluten. I can’t wait for your cookbook to arrive!

  3. Alice

    You are a good spokesman for your cause and people are ready to listen. Paleo books and blogs were destined to remain in the fringe, unfortunately, but you’ve gone mainstream.

    I still have friends and family who are horrified by the idea of giving up wheat but they can’t deny what they see when they look at me. I can’t believe I’ve lost 39 pounds w/o exercising.

    • Tanya

      How can they argue, when the evidence is right in front of them?

      A friend of mine is the same way, he’s trying to lose weight, he eats ‘whole grain prebiotic’ bread and thinks toasting it dark ‘gets the gluten out’… I’ve explained to him that it doesn’t. Meanwhile I’ve gone from 166 to 144 easily, without exercising (I have fibromyalgia and consequently little exercise tolerance) and he just shakes his head when I tell him why… what can you do ?

  4. marie bernier

    hi, i was wondering if there are any health or nutrition concerns for a vegetarian to follow this diet. i see a lot of meat/fish/fowl in the recipes. i have been wheat free totally for 5 weeks now, and feel better already. just was concerned for the long term, i am due for blood work in March. thank you for any advice, Marie

  5. Scott

    Saw my internist several weeks ago, blood sugar was high 7.8, I expected that. As I had gone off meds and really not followed any common sense in my diet. I was referred to a nurse practitioner who specializes in diabetes. When she suggested I meet with a dietician, I asked if either she or the dietician were familiar with Dr. Davis’s work. Guess what – they hadn’t but the AMA and ADA diet recommendations are what they recommend. Why won’t the general medical community think outside the box? My internist agrees in principle with decreasing processed wheat, however I would think most drs with their background in chemistry etc would be more open to understanding the effects of genetically modified wheat.

    I’ve tried the traditional recommendations and when I’m compliant, the blood sugar levels are still difficult to control and my a1cs gradually increase. I’m looking forward to the cookbook for some help in integrating whet free into our diet.

    I’m traveling to Europe in a few weeks I assume the whet there will be the same as here?

    • JillOz

      Scott, as i understand it the wheat in Europe is not the same – France and Italy use older forms of wheat, apparently, but the increase in eating processed foods there is doing noone any good!

      Personally I wouldn’t bother with any wheat products there, old wheat or not. But that’s me.

      Why not take advantage of your tastebuds to really enjoy the gorgeous cheeses, meats, pates etc in Europe? There are many magnificent and often simple European dishes made with no wheat at all – mushrooms, meats, pates, fish, cheeses…a world of choice!

  6. areta

    Wonderful World of Wheatlessness – what a great place to be. Let the dietitians sob; they are losing patients which equals money. They should wake up and smell the wheat and help us get healthier not sicker. Thank you Dr. Davis for having me start a new year in a wheatless world. Please keep up the great work. Happy New Year and a very healthy one.

  7. Ev Barney

    Thank you for all the work you do!

    Forgive me if this is a bit off topic, but I’ve seen you mention Armor Thyroid a number of times on this blog in other posts. I was hypothyroid for a long time due to Hashimoto’s – and then went hyperthyroid towards the end. Before hyperthyroid issues, I was using Armor, I was sent to and endocrinologist, and was given radioactive iodine (IOW I have no active thyroid gland). I’ve used Levothyroxine for the past 10 years. Would Armor be a big improvement in my circumstances? Should i discuss this with my doctor? What information could I give her?

    Thank you!

      • Ev Barney

        Dear Shauna and Teddy,

        To be perfectly honest – I don’t know if your comments are well meaning, spam, or both. If you are well meaning, please forgive me – but in either case you may want to read my post and question again. I no longer have a thyroid gland. It is gone. Zip – nada – nothing. Therefore, I must take some form of thyroid replacement. No supplements or dietary changes will alter that fact. Without it, I will suffer extreme edema, dementia, and eventually death.

        That said, Dr. Davis’ recommendations have been very helpful to me. I have read where he mentions to Armor Thyroid in the past, and so asked his opinion. So you, Shauna or Teddy, have an opinion on Armor Thyroid vs Synthroid (Levothyroxine) for a person who has no thyroid gland to heal? If so,I’d love to hear it.

  8. areta

    Congratulations in having your three books in the top three – wait when the paperback comes out and there will be an explosion of wheatlessness.

  9. Lorrie

    I can’t wait to get my cook book, I loof forward to new recipes to try. I have lost 33 lbs since march. My family is amazed.I’m never hungry I eat till I’m full and feel great.I have a plan to live to be 90 and not by taking medication and being in pain.I’m on the road with my new lifestyle. Thank you to my husbands doctor for recommending the book and Dr.Davis for writing it. LB from New York

  10. Lisa L.

    2013 will be the best year ever since our whole family has gone wheat free! I stumbled upon your book in 2011 and was intrigued. I decided to try this way of eating. I had always wondered why I had a belly and why I was gaining weight while eating “healthy whole grains.” 2012 brought many changes including learning how to eat wheat free and convincing my family to join me. Now all of us are enjoying wonderful wheat free meals with your book and your new cookbook! I have lost 20 lbs. My husband has lost 30 lbs. My adult acne has disappeared. My dry skin is better. My thyroid medicine has been lowered for the first time in 15 years. I have more energy than anyone my age (and I am in my early forties). My children (age 7 and age 12) are happily learning how to avoid the disasters of modern eating. Yes, we are different. But we don’t mind. We plan to live to be 100 without diabetes, high blood pressure etc. Let the dietitians cry. Wheat Belly is here to stay! And mind you….there is no raisin bran in our house!

    • Lisa it is very possible to live without all these diseases. You made the right decision to start before it got worse! Here is to a wonder healthy and wealthy 2013!

  11. I have eliminated all wheat – you are right! Healthier, slimmer, amazing turn around. It was very hard finding something for my family since we have so many food allergies – we found isagenix! Also I still cook and bake I just use the Paleo methods. Love our neq lifestyle and helping others is what I was made to do on this Earth!

  12. Sue

    I have family that feel that eating whole grains and multi grain breads are doing what is best for their health. I believed that too. I was addicted to pasta, bread, potatoes, gravys and absolutely loved it. For many years, believed what the ads and articles were saying. And for years I would eat healthy cereals, thinking if I just cut out sugar I would not have the Hypoglycemic reaction I was getting. A few hours after I ate, I would get sweats, shaky and felt like I was going to pass out. I always believed it was the sugar in cereals. I carefully read labels and found cereals with little sugars. Only for this to continue. My first intent on the Wheat Belly Plan was to loose weight. I thought it would be like other plans where I would feel deprived. I went out for dinner to a resturaunt the first week and found that I could order foods I can eat and wasn’t deprived at all. i started 10 weeks ago. I haven’t had the mood swings, the reaction I was getting from eating breakfast. I have learned that these reactions were coming from the grains not so much the sugar content. I feel better. I am as regular if not more so than before. (one of my fears of not eating bran/grains) I have no highs and lows during the day so don’t get that tired feeling mid afternoon. So weight loss is coming second because this has improved my overall health so much. The fact that I have lost 12 pounds is a bonus.
    Thanks to all who share your recipies and those that give me continued support.

  13. Sharon Foster

    In May 2012 my doctor told me I would never lose weight unless I exercised and ‘dieted’. He was totally frustrated with me, and frankly – so was I. Then I found the solution to all my health problems in Wheat Belly.
    Seven months later, I’m down 46 pounds without exercising or dieting. I eat when I’m hungry, as much as I want.
    My blood sugar readings are normal, A1C score is plummeting, we’ve decreased the dosage on blood pressure meds and no more Lipitor! I still have a good bit of weight to lose, but I’m not anxious over it. I just stick with WB, and the weight comes off slowly and healthfully with seemingly no effort on my part.
    Thank you Wheat Belly!!

    • Ev Barney

      Brenda – I use a julienne peeler (take a look on Amazon) and cut pasta-like strips from summer squash. I either steam it or stir fry it lightly and quickly. The texture and shape satisfy me, there are very few carbs, and no grains at all. I’ve used this for both Asian and Italian pasta dishes and love it. It’s quick & easy. MUCH easier and IMO better textured than spaghetti squash.

      • marian lilley

        I also use a peeler and make spaghetti like strips from squash or zucchini and it meets all my needs for pasta when I cook at home. I make zucchini crust pizza and it’s better than the real thing in my opinion.

    • Boundless

      Is it really einkorn? If the seller can’t/won’t provide the results of a genetic analysis, either they’ve never had one done, or they didn’t like the results. Absent such data, it’s more likely just some other older wheat strain of some kind, that happens to have the morphology of einkorn, and it may well have cross-contamination with modern wheats. Does the seller even guarantee that it’s gluten-free?

      If it really is einkorn, then it’s probably in the same class as millet, merely a high glycemic that needs to be minimized (although probably an expensive exotic high glycemic).

      Heirloom wheats are an almost predictable, but temporary, distraction on the path to WB enlightenment. We were there too, and even ordered some supposed einkorn flour.

      • Boundless

        > Does the seller even guarantee that it’s gluten-free?

        I finally looked. They don’t. They openly state that it does contain gluten. There’s further no specific claim about the genetic makeup of the products offered, just some general info about true einkorn.

        These “einkorn” pastas are also 35 grams (31 net) carbs per serving, which is twice the WB single-meal carb recommendation even before you add the sauce and side dishes.

    • Heather Ann

      Hi Brenda,
      If you are looking for a pasta to eat once in a while, try quinoa pasta (noodles, macaroni, and spaghetti). No gluten, and it tastes very good. I’m sure there are several brands out there, but what I’ve found in my local stores (including Safeway) is organic Ancient Harvest Quinoa. This brand also offers quinoa grain. Just a suggestion!

  14. HA! Let them cry and hopefully we will see the rest of the medical profession to follow. It may be a long row to hoe, but the more that accept this, the further we will be.

    In the health food store the other day…tons of wheat products and gluten free freezer products. Out of curiosity, I asked if he carried a particular item with Splenda as an ingredient. He replied that he did not carry anything in his store with Spenda in it…when asked why he replied “it is unhealthy”!

    Then, received the latest copy of AARP magazine this month…oh boy…featured on the front page…EAT WELL, LIVE LONGER, TRY OUT NEW AMERICAN DIET….yeah, they are scrambling too…maybe we can send them a box or two of hankies??? Mine went in the trash!~

    Congrats on the books…keep em coming!!!

    • areta

      I saw that article in AARP; they really want older readers to run to doctors after eating “healty grains”.

  15. Ron Cook

    My sister and my niece (whom has studied with and is certified by the Kashi Institute in macrobiotic nutrition) have both dropped wheat and all other grains from their diets.
    During a recent visit my niece recounted a situation in which she had to go without bread and grains for a couple of weeks.
    She not only lost about 10 pounds, she noted she had more energy, and a clearer thought process.
    When she returned home she began eating bread and noticed that she wanted more and more within about 10 minutes of beginning the meal.
    She earlier saw me in September, 2012, prior to my beginning Wheat Belly.
    She was astounded at my weight loss and my comments about more energy, and being able to go for a full day without caring whether I ate when we saw one another at Christmas.
    When I visited I also brought the wheat-free pumpkin pie (they raved about that) and two slightly different batches of the wheat-free chocolate chip cookies.
    I’m guessing it was the pie which convinced them :)

  16. Brenda

    Thanks for your replies. Tropical traditions is pretty up and up when it comes to organic supplies. The website
    I provided gives the history of wheat, talks about the chromosome structure of wheat and lists the gliadin to glutenin ratio. it also includes the labels for the pasta, listing the ingredients as well as the nutritional values. Since Dr. Davis talked about his experience in the Wheat Belly book with the original strain of einkhorn wheat bread I thought it might not be that bad.I am still putting my wheat belly kitchen together so I’m a try those zucchini strips. Thank all of you for your tips and tricks. Please keep posting as I watch this blog regularly

  17. Dr. Davis,
    I just ordered your cookbook and can’t wait to see the recipes and try them. My husband and I have just started trying to eliminate wheat from out diets. He is scheduled to have knee replacement surgery in March (he is bone on bone in one knee) and is wanting to lose some more weight by then…he is 6′ and weighs 205 right now. He did the Adkins diet back around 2005 and lost down to around 185 lbs but he also ended up with several bouts of kidney stones later. We could not figure out why he suddenly had kidney stones until our daughter read that the Adkins diet would cause them. He goes to a urologist now that monitors him and so far he has been fine but we do not want the kidney stones to start again. He loved the Adkins because he loves meat and we basically just ate meat, salads and some veggies when we did it….he really ate heavily of the meats with not much veggies on the side and we wonder if that is why he got the stones. We are hoping that if he will eat more veggies with your diet he won’t bring back the kidney stones. Any advice on this? I would really appreciate hearing from you!

    • Dr. Davis

      The best thing to do is to ask your husband’s urologist what kind of kidney stone he had. He should then be able to provide a starting place for the dietary restrictions. Combine these restrictions with this diet and you can still obtain all the benefits without incurring risk for stones.

      And, of course, hydrate! Think of kidney stones as just like rock candy we made as kids: If the solute becomes concentrated, stones form. If dilute, no stones form.

  18. Christine

    I am a Personal Trainer, and did a detox recently (no sugar, wheat, dairy or alcohol) for 12 days, just to cut back on the sugar I was increasingly eating! But surprisingly, it was the mental fog lifting that won me over eliminating wheat from now on. I can’t believe the difference. I don’t even need my second coffee in the afternoon anymore. I lost 6 lbs in 12 days, and I wasn’t even doing it to lose weight. My husband also eliminated wheat, and he lost 10 lbs in the same amount of time. Your cookbook is fantastic, I am looking forward to trying all of the recipes. I think you are on to something…..:)

    • Dr. Davis

      A great start, Christine!

      If you were to obtain several blood metabolic markers, such as blood glucose, HbA1c, c-reactive protein, lipoproteins like small LDL particles, etc., you would see a marked transformation signifying improved metabolic health.

  19. Patti

    Eliminating wheat from my diet was not as difficult as I initially thought it would be. I do not feel deprivation, I am losing weight, and I have seen dramatic disappearances in many of my physical symptoms – this proves to me on a personal experiment level that wheat is dangerous for my health. So I do not look upon WB as a diet, but as a health intervention for the physical maladies brought on by the consumption of wheat. This is why I think Dr. Davis’ analysis is adding to the conversation about how to cure our health issues and obesity epidemic.

  20. Kathy, Wheat Free Dietitian

    I am a dietitian and have been teaching the wheat free message for a very long time. Dr. Davis’ books
    just helped me solidify my message. So, remember, not all dietitians are the same. My clients do very well eliminating wheat and minimizing carbs. Often we need to tweak other health issues such as enzymes and HCL for improved digestion, Vitamin D, Co Q 10, magnesium, etc and work with their doctor on the correct thyroid tests.. but Dr. Davis’ message is “spot on” for me. And I am a dietitian…

      • Susanne

        That is so true, Dr. D. But, I am so happy there are nutritionists that are spreading the word. The one I saw included a lot of “healthy whole grains” in the plan she was doing for me.

  21. Kimberly

    Fellow wb I have adopted the new life style since September 2012. I have Lupus and constantly look for any type of relief from my chronic pain and fatigue. So far the pain in my hand joints have dissapeared, I no longer retain fluids in my extremities, brain fog reduced 50%, irratability down I think because I am sleeping better. and my bowel functions are more regular. How can people argue with that all done without drugs or supplements. Its been a challenge but I am not giving up next comes the sugar ban. Yikes Chocolate may be my biggest challenge. wish me luck. Best of luck to all for 2013

    • Dr. Davis

      You’re off to a great start, Kimberly!

      You are experiencing the slow response unique to autoimmune conditions like lupus when you eliminate wheat. Unlike, say, acid reflux that dissipates within 3-5 days, the inflammation of lupus requires months for full-effect. But, as you point out, you achieve these benefits without the nasty drugs, procedures, or other unnatural manipulations.

  22. wrotek

    I wonder does inflammatory belly fat has something to do with eating inflammatory foods ? Do white blood cells localized there protect the body from toxic chemicals infiltrating to the body ?

    • Dr. Davis

      I don’t think it’s clear just why such a flagrant inflammatory response develops in visceral fat. However, note that this is likely a disordered response that humans are ill-prepared to tolerate, as it is such a recent evolutionary development.

      • wrotek

        Well visceral fat is placed over intestines, right ? The close localization of fat to intestines perhaps could point to some explanation ?

  23. Kelly

    Hi Dr D, congrats on having 3 best sellars, wow.

    Still waiting for my cb from amazon. I recd my Prevention mag, it has an exclusive insert from your wb cb, that has a few of your recipees. I was not going to renew my subsription since big pharma buys all there ad space, but this issue actually has info that is right on. Jan 2013 issue.

    I did give the wbb away as gifts but will they read it? I can only hope for their sake that they do. I’ve done my part.

    Ide like to share my numbers, 32, 26, 34. Not bad for a 50 yr old eh. Before wb they were, 36, 29, 35. To shy to post a pic, I don’t have a before shot.

    Txs doc for saving my life.

    Happy 2013.

  24. Brenda

    Hi
    I have read that blog but page 202 of the WB cookbook has a recipe using quinoa.In addition, pg. 290 says that quinoa is occasionally useful for people who are not carbohydrate intolerable.
    I also found on pg 21 that the advice is to steer clear of all forms of wheat, new and old

  25. Jacqueline

    I just received my cookbook on my iPad and made the delicious wheat-free pancakes for breakfast. I was amazed to discover that someone had already entered the lemon poppyseed receipe into”myfitnesspal”. The message is indeed gathering steam!

    The other thing that brightened my day is that there is a big article in the Omaha World Herald money section detailing the launch of a gluten-free line of bread by Rotella’s Bakery. They are a multi-generational business that sells throughout the Midwest. I don’t know yet whether the bread will indeed fit into our philosophy and way of eating (I know that they aren’t using nut flours). However, as Dr. Davis pointed out, market forces are indeed at work. Mainstreet has taken note of the huge potential customer base!

  26. Rachelle

    Congratulations on the success of your books, it’s well deserved!

    I’ve had Chronic Fatigue Syndrome/Fibromyalgia for 23 years, and went on wheat free/no grains/no sugar/less than 20 grams carb per day, 8 months ago. It has had great results, but no weight loss apart from the initial water weight. What’s improved:

    My insomia is gone, it was very bad for over 10 years
    A steady level of energy all during the day, although it has not increased
    My skin is much improved
    I love the food, I also like not being hungry much

    If only there was weight loss as well…. I’ve had my thyroid checked with free T3/T4 etc tests, it seems normal. Gave up dairy for 2 weeks, that did nothing at all. Definitely eating below 20g carb per day, and no cheats at all. I’m not eating too much protein either. I’ve gone through your list of why there might be no weight loss and I’m doing everything right. Could it be my CFS/Fibro? As soon as I came down with it I gained a lot of weight.

    My B12 and iron are low, so I’ve started supplementing. They should be good since I eat a lot of red meat but nope. My stomach is clearly not digesting things properly, I’m taking apple cider vinegar to see if that helps. Can you think of anything I should be doing that could help weight loss? Even without losing weight I will stick to this way of eating, the results are great.

    Thank you for all the good you are doing,

    Rachelle

      • Rachelle

        Thank you for replying Dr Davis.

        I’ve read everything you’ve said about thyroid problems, in fact that’s why I got tested in the first place. Alas I’m in Australia so I don’t know how to interpret my test results compared to what you’ve written. As they are in the ‘normal’ range my doctor would say there is nothing wrong. Here they are in case they make sense to you:

        TSH 3.2 mU/L (range 0.40 – 4.00)
        free T4 17 pmol/L (range 10 – 20)
        Free T3 3.9 pmol/L (range 2.8 – 6.8)

        Still waiting for the reverse T3 results. I don’t have any obvious thyroid symptom, except of course fatigue.

        Thank you again for replying,

        Rachelle

        • derp

          Your TSH is quite high, which is a pointer to hypothyroidism. The funny thing is, your T4 is quite high, which is okay, but your T3 is low. T3 is vastly more active on your tissues, so I would say you are hypothyroid with a T4-T3 conversion disorder. 60% of conversion is done by the liver, so liver damage could be a possible cause, yet given that you have no symptoms pointing in that direction, it is a lesser possibility.
          A decreased conversion can be caused by a selenium deficiency (rare) that you can balance through organic grass feed meat. Given that you have have CFS/FM for over 23 years, I suspect you are already postmenopausal (right?) – you could be low on progesterone.
          You could get T3 as a prescription med (do you have that in the US?) or hormone replacement therapy or (best way) find some underlying cause.

          Dr. Davis, can you jump in here? :)

          • Rachelle

            Hi Derp,

            Thank you for your answer, I am trying so hard to figure out what could be wrong with me (apart from the CFS).

            I’m 47 and not menopausal, I became sick when I was 23 and haven’t worked since. Slowly over the years I’ve been going downhill and am able to do less and less.

            I just received my Reverse T3 result, it is

            Serum Reverse T3 (RT3) 443 pmol/L (range 170-450)

            There is nothing obvious that I can think of that could be wrong, I’ve never smoked or drunk alcohol or had any majory health problems other than CFS/fibro.

            For the last 8 months I’ve also been taking Lugol’s iodine 4 drops twice a day, I don’t know if that would change my test results. Have just started on vitamin B3 and B2 to see if that helps.

            I’m in Australia, and my doctor would look at these test results and say it’s normal. He won’t prescribe anything I’m sure. I don’t know where else to get T3 meds to try, if they might help me.

            Rachelle

  27. Melissa

    My mother suffers from extreme Sciatica. It’s essentially kept her house-bound. She fears going anywhere lest the pain of the Sciatica hits her. She is 83. She loves her bread, so I’m going to try the bread recipes in the WBCB to see if they would be suitable substitutes from what she is now consuming. Does anyone know if Sciatica is caused by inflammation? It tears me up inside everytime I talk to her and all she can do is complain of the pain. Unfortunately, she lives in another state, so it does make it a bit of a challenge right now. Thanks.

    • Jacqueline

      I too used to have sciatica pain. I can confidently report that by eliminating wheat (and all grains) it virtually disappeared! Also pain in my hands, feet, knees, and elbows. I used to feel achy all the time, even in bed at night. Gone—-poof!

    • Dr. Davis

      I fear that sciatica only occasionally responds to this approach. It also requires many months of consistent effort to gauge a response, if it occurs at all.

      While wheat consumption does not, of course, cause the nerve impingement that leads to sciatic pain, it only superimposes a heightened inflammatory response that can make it worse.

      • Annette

        i saw another one both of them on amazon. the first one claims to be wheat free but in a recipe he tells you to eat wheat bran.

  28. Connie

    Just saw something interesting on Amanzon. I entered “Wheat Belly Cookbook” because I wanted to read the reviews and there are two other people riding your coattails, Dr. Davis, using the words Wheat Belly in the name of their kindle downloads of recipes. Just thought I’d mention it since I didn’t know if you had seen it.

  29. ray mckinney

    Dr.Davis,I know that you generally reccommend 12-15 carbs per meal.My question is just how many carbs does it take before one sees a significant elevation in blood sugar? thank you,Ray

  30. ray mckinney

    Dr. Davis, I know you generally recommemd 12-15 carbs per meal. My question is, what is maximun number of carbs that one can ingest before noticing a significant elevation in their blood sugar?

  31. riri

    You are a truly a God send Dr Davis you’ve change countless of lives including mine.. i love what Wheat Belly has done for me i dont wake up stressed out about what to eat and how much im allowed to eat anymore because i just know the right kinds of foods to eat and theres no counting calories or fat grams thats freedom in itself! Unfortunately the Canadian and American food guides have it all wrong and contribute to societs miscontrued ideas of what’s healthy . I try to tell people at work about your book and harmful effects of wheat but some people just dont wanna hear it. I guess ignorance is bliss till its too late for them and their suffering the terrible effects. Cant wait to pick up your cookbook and i hope your book stays at #1 for a long time to come and please let me know if you have any other books in the works! that would be something i would look forward to for sure! thanks again!

    • Dr. Davis

      Great, Riri!

      Don’t sweat over your coworkers. They will observe how vibrant, healthy, and slender you look, while they continue to struggle with abdominal pains, joint pains, weight gain, low energy. They will be diagnosed with “high cholesterol,” hypertension, and pre-diabetes or diabetes, THEN they will think, “Gee, maybe she was right after all!”

  32. Teri Boterman

    Dear Dr. Davis
    My sister and a customer where I work mentioned wheat free to me because I suffer with fibromyalsia (sp) . My fear of all this is the cost of going wheat free. I read in one posting that you suggest using nut flours in your cookbook…working in the grocery business I know the cost of these and quite frankly I can’t afford this form of cooking or purchasing. So, essentially wheat free is, as with all things for the upper classes only. I go as wheat free as possible but I do have to eat.

    Teri

    • Allen

      Teri,

      I live in China where we can’t really get these nut flours very easily. Almond flour would run about US$30 for a kg. I am still able to follow this eating plan easily by mostly cutting out the deserts. i do occasionally eat some deserts…. a spoonful of ice cream, for instance or an occasional piece of cheescake, so i’m not a purist yet. By focusing on meats, veggies, nuts, cheese, I can eat very well and not be hungry all the time. The one ‘flour’ type thing I do pretty regularly is the flax wrap instead of flour wrap, and it is very affordable and very filling. I’ve lost 20 lbs, halved my triglycerides, doubled my HDL, and A1c down to 5.5. from 6% in a few months.

  33. Debbie Godsey

    I loved the Wheat Belly book. Someone left it at work and I read it on my night shift. So very thankful to Dr. Davis. I have just been working on wheat free dieting and I feel so much better already!!! Is Ezekiel Bread ok being organic with sprouted wheat and other grains? Keep up the great work you are doing. You are a God send.

    • Dr. Davis

      Thanks, Debbie: Not too shabby for a single shift!

      No, I would most definitely not eat the sprouted wheat, organic or no. It is still wheat with all its unhealthy components.

  34. Neicee

    Hey guys, spent some time this morning over at http://www.dietdoctor.com and he’s referenced a link to http://www.todaysdietitian.com where they actually complimented the LCHF method to aid with diabetics. My jaw just about hit the floor. Perhaps some are seeing the light, and there’s hope they all do, but we’ve a nation of them that haven’t bothered to update their recommendations for years. I did some searching on the dietitian website and they do a great job on an article about K2 as well. Some of their other articles seemed to have been written by the same old, same old culprits though.

    • Dr. Davis

      Andreas Eenfelt, the Diet Doctor, is actually a wonderful source of credible information! I’ve had many conversations with him, as we have both been speakers at Jimmy Moore’s annual Low-Carb Cruise.

      • Neicee

        It’s good to hear you have colleagues that we can also quote to naysayers we know that throw out the old argument of “well it seems to only be one doctor that’s saying that” – the more the merrier.