It’s finally here: The new Wheat Belly Cookbook!
The new Cookbook’s got a bit of everything for everybody. For anyone unfamiliar with the arguments of Wheat Belly, the first section of the book reviews the fundamental reasons why modern wheat has been turned into the most destructive ingredient in the modern diet. For readers of the original Wheat Belly, there are updated discussions on issues including just what changed in wheat gliadin and why new alpha amylase inhibitors are the likely cause underlying the explosion in childhood allergies.
And, yes: There are 150 recipes! Breakfast, main meals, soups, stews, sandwiches, sauces and condiments, and–of course, my pride and joy–desserts in the Wheat Belly Bakery section that feature recipes for bread, cookies, pies, pretzels, and muffins. Recipes appropriate for children are designated “kid-friendly.” And there are additional discussions about use of safe sweeteners, how to assemble a capable wheat-free kitchen, and a Wheat Belly Happy Hour section on how to enjoy alcoholic beverages while remaining safely wheat-free. And there are some really powerful new stories of wheat-free success!