Wheat and sugar, sugar and wheat

In the grand tradition of enjoying poetry with our holidays, Dennis wrote this beautiful poem for us:

Wheat and Sugar
Wheat and sugar, sugar and wheat
All I want is all I can eat!!
Fat makes me full; brings my blood sugar down
Only sugar and wheat can bring it back o’round.

Gluteomorphins and fructose; my brains daily habit
Sugar and wheat; my two friends that have it.
They give me the lows so I can fill them with highs
Sugar and wheat, my blood sugar flies!

Diabetes beats on; kids dance to the beat
Better them sick than to be caught eating meat!
Get off the couch! Put the video game down!
But after the workout, sugar and wheat’ll be round

So wrap it and pack it, make it easy to snack it
Big business, big government, make sure they back it.
Wheat and sugar, sugar and wheat
If I didn’t want it, it’s all I can eat.

Isn’t that great? I believe Dennis squeezed all the essential points into a compact four stanzas!

Happy Holidays to all!

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Comments & Feedback...

  1. Vivian

    Bless you and yours this festive season…and all my fellow travellers on the “No-Grain-Train”! (The Polar Express has nothing on us). What a difference you have made in my life this year, Dr. Davis. I thank you from the bottom of my healthy heart and a body that is now slender and flexible…37.5 lbs. lighter…I practically float through my days…hooray!! (P.S. Fine rhyming lines!)

  2. Deb

    Dr. Davis,
    I just got my cookbook yesterday and must say that the biscuit recipe I made this morning from it was a hit!
    The cookbook looks really good, I must say.

  3. Ev Barney

    My sweet kids made me 12 little gluten-free M&M cookies. Yes, they were the high carb kind, but still, how very sweet of them! We get together again on the Epiphany (1/6/13) and I will bring some LOW carb gluten free cookies, My 5-pound bags of almond and coconut flour arrived by UPS Friday. .

  4. areta

    These are great Christmas and Epiphany foods. Where did you order your flour? I am trying to figure out where to buy all the healthy ingredients. Thanks for any suggestions.

  5. Marv

    That’s great Dennis, really says it all!

    Here’s one from my Brother-in-Law after a recent visit, sung to the theme song from the Beverly Hillbillies:

    I was looking at my middle and I saw a little bulge
    Was it just a just a bit of water weight? Nope, I just indulged
    In years of overeating and in slothful diet habits,
    And my fat cells had been breeding like Viagra nourished rabbits.

    But a visit to our in-laws finally opened up my eyes,
    When they treated us to “Gluten-free” and daily exercise,
    And the proof was in the pudding as the English like to say,
    Or in this case yummy flax seed, toasted almonds and some whey.

    So we took our knowledge home with us and we read some online blogs,
    And began to track our progress using daily diet logs,
    And we booted bread and pasta and our fructose and potatoes,
    And attacked our daily carrots, lettuce, beans and red tomatoes.

    (and lots of tea, Texas tea)

    So we want to thank the architect who came up with this plan,
    And we know it might be hard to give up sugar pops and flan,
    But we realize that when our appetites now get unruly,
    We can simply grab the recipe and make us some tabouli.

    (Thanks Dr. Davis! –Marv)

    • Marv

      Doctor D. put bulgur on the limited list when he was a guest on Dr. Oz Ev. You really only need enough to soak up some of the dressing goodness.

      I’m pretty proud of the brother-in-law for getting it mostly right and for listening! Of course my ever-plummeting A1C score might have helped ;)

      • Boundless

        I heard that in the Dr. Oz interview, and it was my impression that Dr. Davis misspoke himself, unless he was speaking of something other than bulgur, which according to wiki “… is a cereal food made from the groats of several different wheat species, most often from durum wheat”. I can’t imagine Dr.D. advocating the consumption of anything from wheat, in modern alien form or heirloom.

      • JIllOz

        Tabouli is a delicious salad, you really don’t need anything but the salad vegetables in it.

        Happy and healthy New Year to all!!

  6. Jacqueline

    Hi all, and happy holidays to each and everyone! I thought I’d share my latest rest results since being wheat, sugar, and grain free since August 19, 2012. I’m a 57 year old active healthy woman who wishes to remain that way!

    12/20/12 9/18/12 7/18/12
    LDL 206 95
    VLDL 10 12
    HDL 142 70
    TRIG 51 60
    TSH 2.58 3.65 6.2
    D3 74 45
    HbA1c 5.8
    Glucose 106 109

    I had been taking simvastatin for about a year, and stopped taking it right after my appointment in July. I started supplementing in late September with:
    vitamin K2 (mk-7) 100mcg
    kelp 600 mcg
    vitamin D3 4,000 IU
    Fish Oil 3,000 mg EPA & DHA
    magnesium oxide 500 mg

    I’m also now taking armour thyroid. My new doctor (who I saw for the first time in December) is much more willing to work with me on the hypothyroid issue. When she saw the lipid panel results she didn’t believe them and thought there was a lab error! We will retest in a month or so. I told her about WB and did my best to get her to read it.

    I initially lost 10 pounds with my WB lifestyle change, but 5 pounds have crept back. I don’t cheat, ever, and so I am dismayed with that. From reading the TYP blog, and here, I have come to the conclusion that Dr. Davis is spot on when he says dairy is insulinotrophic. I was alarmed to see my fasting glucose remain elevated (as that initially was what got me headed down the WB road), so now bye bye dairy (except for good cheeses). I am also going to get a glucose meter to get the full picture on my blood sugar.

    It’s so wonderful to be free of headaches and sinus drainage, joint pain, gas and bloating, plus the wheat belly! Yay Dr. Davis, and the rest of us enlightened people!!!

    • Dr. Davis

      Yes, a lipoprotein analysis would be very helpful. If given a choice, opt for an NMR Lipoprofile.

      Note that there is room for a slight increase in your Armour thyroid dose to push TSH down below 1.0. This will reduce LDL measures and break your weight plateau. This will, in turn, reduce blood sugar and HbA1c.

  7. Jacqueline

    The numbers got squished together when I posted but hopefully they still make sense. LDL is elevated (don’t have any idea of particle size ), but the HDL is over the top! I asked my doctor if she would do a NMR lipoanalysis, but haven’t heard back yet.

  8. Kelly McClain

    Thank you, thank you, thank you, Dr. Davis, from the bottom of my heart! One year ago today, December 26, 2011, I made the best decision ever – to eliminate all grains from my life. I have lost 50 pounds and a lot of niggling little health issues I thought I’d just have to live with. Recent testing shows cholesterol, triglyceride levels, and blood pressure of a 25-year-old. I’m 52, look and feel better than ever, and am often mistaken for 10 years younger.

    Dr. Davis, if you were closer, I’d have to give you a huge hug!

    Thanks again from Texas, and Happy New Year!

    • Dr. Davis

      Well, thanks for the virtual hug, Kelly!

      Think how such extravagant effects arise from such a simple idea–yet it’s the OPPOSITE of what we are all told! Serve the cause by telling everyone who inquires what you’ve done to look so good.

  9. Lisa

    Dr. Davis,

    Any advice about whey protein shakes? I found one that is sweetened with stevia, but it still contains soy and milk. 4 carbs total per serving. Not sure if it would be a good idea for after workouts?

    • Dr. Davis

      I’m a believe in food as your source of nutrients, not such protein powders.

      However, if you must, then the whey is a reasonable choice. Because soy is increasingly uncertain, given how much of it has been changed via genetic modification, I would try and minimize.

  10. Jennifer

    I found Wheat Belly in August after a number of years of going to bed noticeably heavier than when I got up, after three episodes in one year of people asking me when my baby was due, after years on Pariet for reflux, after months of falling asleep after lunchtime at work. I was shopping grumpily with a friend, not wanting to try clothes on….and Wheat Belly jumped out at me in the book store. It was what I needed. I never realized how sensitive to wheat I really was. Now I’m 15 pounds lighter, have been off my reflux medication since September and I can once again tuck in tops and have dropped my clothing size to where I am happy. It just made so much sense. I rejoice in the loss of my muffin top and an overall weight loss and I’m having fun trying different foods. Your book is wonderful, Dr. Davis, and I am looking forward to getting the cookbook.

  11. BQ

    Dear Dr. Davis,
    I have read your book, love it and have started to follow the program. I came across this article on yahoo and it completely freaked me out because although I don’t eat it in truck loads, I have replaced previous dinners such as whole what pasta and brown rice with chicken and rump roast. Please tell me your opinion on this study, as red meat is something we can consume on wheat belly.

    Red Meat Shortens Lifespan
    “We’ve heard many times before that too much red meat is bad for us, but this study of more than 100,000 people still got the nation’s attention. For the first time, researchers estimated the effect of red meat on a person’s lifespan—and the news wasn’t good.

    On average, each additional serving of saturated fat-filled red meat was associated with a 13% higher risk of dying during the 28-year study. Processed meat products such as hot dogs, bacon, and salami were especially hazardous. The antidote? Eating more fish, poultry, whole grains, and low-fat dairy may lower your risk of dying prematurely, the study found.”
    I also read on health.com that eating red meat could cause cancer and heart disease. What is your opinion on these claims as a cardiologist?
    Thanks so much!

    • Boundless

      > … this study of more than 100,000 people …

      Comparing what to what, or in statistician-speak, what was the “control”?

      Firstly, studies are are not actual experiments. They are just re-examination of other investigations that may have nothing to do with the topic at hand. Dr. Peter Attia tears a recent one apart here:
      It had biases in addition to sloppy controls.

      Almost all of nutrition studies that reach the popular press are of people on various kinds of glycemic diets (moderate to high carb). They are almost never low carb, or paleo, much less keto. This sort of investigation can confirm, for example, that whole grains are 5% less toxic than processed grains. But they never examine the variables that really matter (and often exclude the data that might be interesting).

      In the red meat case, for example, was this a study of people on self-selected diets? Many red meat eaters are also highly careless fast carb over-consumers. Did they eat wheat? Probably everyone in the data set did, and that’s so unhealthy it makes it hard to tease out useful information about sensible alternatives.

      > On average, each additional serving of saturated fat-filled
      > red meat was associated with a 13% higher risk of dying
      > during the 28-year study.

      Tell these pseudo-researchers to run a real test of red meat vs. their alternatives in a low carb, grain-free context. Their results may be true for people committing glycemic suicide anyway. And what the people die of?

      > Processed meat products such as hot dogs, bacon,
      > and salami were especially hazardous.

      That’s not surprising. Wheat Belly advocates avoiding these too (other than uncured unsweetened bacon).

      > The antidote? Eating more fish, poultry, whole grains,
      > and low-fat dairy may lower your risk of dying prematurely …

      The whole grains dogma flags these people as dangerously incompetent, and utterly clueless about what is developing in human nutrition.

      > I also read on health.com that eating red meat could cause cancer and heart disease.

      Heart disease:
      only in a high glycemic diet that cripple’s the body’s ability to deal with any more fat (it’s already making and stowing plenty from the carbs).

      Here’s a newsflash: carbs feed cancer. It’s beginning to look like we don’t even need a cure for cancer. It may be a totally optional ailment. Cancer cells reportedly require glucose (metabolized primarily from carbs), and can’t live on ketone bodies metabolized from fat (which is the NON-glycemic diet). Going very low carb KILLS cancer. Eating the USDA recommended diet feeds cancer. And wheat’s inflamatory properties may well be a major cause of cancer (as well as feeding it).

      • JoAnne

        > Firstly, studies are not actual experiments. They are just re-examination of other investigations that may have nothing to do with the topic at hand.

        Boundless, thanks for putting this into perspective! As so often happens, people tend to accept everything they are told at ‘face value.’ An excellent post – asking the right questions to challenge what is accepted as fact, and pointing out the flaws and the biases of the ‘study.’

        • Boundless

          Not really so funny humor heard today …

          TV Talking Head on 6:00 News:
          “A recent study shows that we can get you to believe anything, as long as we preface it with `A recent study shows…’ “

    • Uncle Roscoe

      For starters, bacon should not be a “processed meat product”. But pure bacon is typically not what your kinds of studies use for producing bad health effects. The bacon which most people buy at super markets contains sugar, nitrites, sugar and flavorings. As consumed on average bacon is not an example of meat. “Hot dogs” are made from wheat, wieners and whatever else people like on them. Read the ingredients on wieners. Most commercial wieners are crammed full of sugars, nameless carb fillers and MSG. Hot dogs are not examples of meat. Commercial salami is also crammed full of sugars, nameless carb fillers and MSG.

      You show me a study which finds bad heart health effects from eating meat, and I’ll show you a study which pits a high meat, high sugar and wheat diet against a low meat, high sugar and wheat diet. Not once from a mainstream medical or mainstream government outlet have I ever seen a high meat, low sugar and wheat diet tested against a low meat, high sugar and wheat diet.

      Seriously. Show me one. I’ll be waiting.

    • derp

      I am a scientist. Listing all the flaws with the study you mentioned, I could fill an entire book:
      1. observing study only, no trial
      2. large-scale study with relatively minor effects
      3. “measuring technique” is a couple of thousand years old (pen&paper)
      4. measuring takes place every couple of years as a three day remembered food questionaire
      5. people tend to not mention foods in food questionaires that are perceived as unhealthy
      6. people tend to overly mention foods in food questionaires that are perceived as healthy
      7. healthy people do lie more in food questionaires
      8. unhealthy people lie less in food questionaires

      and the list goes on. I call bulls**t on that study. Just because you put such a study in a scientific journal doesn’t make it science. Just as standing in your garage doesn’t make you a car.

    • Dr. Davis

      I believe the best insight can be obtained by reading some of the writing of my friend, Dr. Peter Attia, on his Eating Academy blog (www.eatingacademy.com). He articulates the fundamental flaws in the design of these studies that should be nothing more than hypothesis-generating and cannot draw any cause-effect conclusions.

      Unfortunately, this does not stop the media from drawing cause-effect headlines.

  12. Nobelly

    I’ve been sick with flu all holiday season. Been drinking Lipton soup sans noodles which I gave to my dog. Made the dog sick!!! Up all night wetting her out . Forgot that shes been wheat free too.

  13. Irma

    I have been cutting out wheat for about a year now. I can say it is nearly impossible to avoid wheat and I don’t exclude products made from corn or rice. My upbringing (Italian) makes it 10 times worse! Holidays are a nightmare! Gluten-free products are double the cost of regular foods, which makes it even harder. My unemployment recently ran out, so I will be back to eating wheat. Needless-to-say, I haven’t lost any weight. I am beginning to think this battle is soon-to-be lost! I crave all the foods that I am allergic to. What keeps me focused is that I used to have such severe fibromyalgia pain, which seemed to disappear when I stopped eating all the foods I craved. I basically cut out cereals, breads, muffins, bagels and pasta, and most cakes and sweets. When I crave these foods, I focus on the pain I used to endure (and did for the past 30 plus years, and I can get back on track a bit. I don’t cook or bake, so I have to rely on store-bought products. It isn’t that I don’t like to cook. I don’t have a kitchen! If I don’t find a job soon . . . I won’t have a roof over my head either! Well, hats off to all those who are more disciplined than I am. I just find this “way of life” discouraging – to say the least!! Good luck to all!

    • Uncle Roscoe

      Abstaining from wheat does not require eating expensive wheat substitutes. On the contrary, Dr. Davis has posted blogs discouraging ingestion of wheat substitutes. You have the choice of changing your diet to eat things other than bread and cake-like substances …..eating real food. The fact that you are declining this option is not the fault of wheat-free dieting.

      What you eat is up to you. If you prefer constant, excruciating pain to wheat abstinence then knock yourself out.

        • Dr. Davis

          Fabulous, Loekle!

          You echo something I am hearing more and more often: Despite the higher cost of this wheat-free lifestyle, the reduced calorie intake due to the loss of the gliadin opiate that stimulates appetite, overall foods costs are lower.

    • Boundless

      > I have been cutting out wheat for about a year now.

      Over a year here.

      > I can say it is nearly impossible to avoid wheat …

      It takes some effort, but despite the efforts of Big Grain, it is far from impossible.

      Unstated WB Rule: If a product has a Nutrition/Supplement/Drug Facts label, you have to read it prior to purchase, every time you buy an unfamiliar product, and periodically thereafter. The stated WB rule is to simply avoid products that need these labels.

      Eating in restaraunts, granted, is much trickier.

      > … and I don’t exclude products made from corn or rice.

      Big mistake, in the waistline sense of “big” :)

      > Gluten-free products are double the cost of regular foods,
      > which makes it even harder.

      Do not buy GF foods until you have a deep understanding of what macronutrients, and specific ingredients, are desirable. The GF claim on the box is a warning of probable sky-high glycemic contents. The bigger the GF, the higher the risk. Current GF products are crafted for customers who only know they need to avoid gluten, don’t necessarily know why, and are clueless about the bigger picture. A healthy food will be GF, but very few current GF products are healthy.

    • Boundless

      > I don’t have a kitchen!

      Do you have any friends with kitchens?

      It is the case that there is not much in the way of WB-friendly pre-packaged food, and it’s going to take some time for the industry to catch up to the coming tsnunami in human nutrition.

      Right now, the food industry is beginning to cater to those in the body building/fitness communities who are shifting to low-carb and keto. You can probably find more interesting ready-to-eats at GNC than at Whole Foods or Natural Grocers. GNC, for example, recently started stocking Quest Bars (at lofty prices, of course). Neither GNC nor their core customers show any real awareness of grain hazards, however.

      But the situation that Irma describes suggests to me that Dr. Davis needs to be prepared for, if not encourage, the emergence of local WB support groups. Until low-carb grain-free dominates, such mutual-support and information-sharing clubs are apt to spontaneously arise.

      • Dr. Davis

        You and I are thinking along the same lines, Boundless!

        We have indeed been working behind the scenes to develop such a support group mechanism. We’ve had some setback in the way of getting people trained to understand the principles, but it will happen sometime in 2013.

  14. Lisa

    Dr. Davis,

    I’m looking for an alcoholic drink that is grain and sugar free. I cannot drink wine as I am allergic (even though before knowing I was allergic, I loved wine). I read someplace that rum is grain free. Any suggestions?

      • Boundless

        My impression is that it’s a case of: the metabolic issue with ethanol is the same issue that makes fructose worse than glucose.

        Ethanol is unlike sugar in that it isn’t a sugar, and doesn’t metabolize to glucose, so we don’t get the blood sugar rise of glucose or fructose.

        But ethanol does distract the liver, like fructose, as it requires metabolizing there, and reportedly kicks the liver out of ketosis during the process. Meanwhile, of course, the alcohol is doing its usual thing around the body until it’s all metabolized.

        I suspect there’s a lot more to be learned about this.

  15. Paige Tractenberg

    Dr. Davis,

    I am curious about alternative starches when going gluten free. I am currently gluten free and tried it with my 4 an 5 year olds to see if they too have an intolerance. They seem to do ok with gluten, but I would like eliminate gluten as much as possible. I am not sure what to replace it with as I can not bring myself to remove all breads, chips, and pasta with the kids. My daughter also reacted to a gluten free diet, which I am assuming is from getting more corn. She also has to be dairy free, and should be soy free. What do you recommend for children…type of diet that doesn’t completely alienate them from a somewhat normal childhood when it comes to food?


    • Boundless

      Flours of almond, coconut, garbanzo beans, flaxseed, pumpkin seed, sesame, sunflower, or other nuts such hazelnut, pecan and walnut are fine. This is outlined in the new Cookbook.

      More common GF flours (e.g. rice, potato), pretty much everything in pre-mix GF flours, are sky high glycemic.

      • Annette

        Bolundless I had someone who loves to bake, who says anything is good as long as it is GF. I told her about WB but she just has glanced at it and told be about that other site. I wont use GF flour as it does not agree with me tried it in the past. Question what does coconut flour taste like, I cant afford to try it right now. thanks…

    • Dr. Davis

      I would urge you to read the book, Paige. You will find that this is NOT about being gluten-free.

      There are many wonderful options for the kids, including the recipes in the Wheat Belly book, the new Cookbook, as well as this blog.

      • Paige Tractenberg

        I am awaiting the books arrival! My trouble is that I need things to be gluten free, dairy free, soy free, and most likely corn free. Trying to make some treats and baked goods prove difficult for me. Any tips to eliminate butter, without using hydrogenated oils and shortening would be much appreciated!

        Thanks! Can’t wait to get both books.

        • Dr. Davis

          Coconut oil is the best butter replacement, Paige. While the flavor may be a bit different, coconut oil holds up well in cooking/baking, while being a wonderfully healthy form of oil.

  16. Becky D

    I’ve been reading your book and your cookbook and am very interested in trying to follow the diet except for one big problem. I can’t tolerate Stevia or Splenda. Both Stevia and Splenda cause intense lower GI upset and a rash. Besides sweeteners I have an issue with many nuts. What would you suggest or sweetening and snacks?

  17. What an awesome poem! That totally made my day. Thanks for the frequent blog posts – they always keep me tuned in to my goal of not eating wheat. Here’s to a wheat-free 2013!

  18. Becky D

    I haven’t tried Lo Han Guo. I will first have to find it and second find a day when I could take time out for side effects. Lo Han Guo is made from fruit? That may work. Sweetners taken from trees or bushes seem to hate me.

  19. Luiz Godoy

    The book “Wheat Belly” finally convinced me of what i´ve been concerned about a long time, that wheat was fucking my health. I live in Brasil, and i don´t see any book about the problems of wheat, thanks God i can read english. I just cut wheat for almost 3 months, and 15 pounds have gone, i eat chocolates every day, use to drink beer even so… i lost weight. I done my heart and blood checkups and cholesterol levels have never been so fine 180, it was never under 200. I just cut wheat, nothing more.
    Thanks God for you write this book.