Wheat Belly: Quick & Dirty 2

In view of the many new readers on the Wheat Belly Blog, many of whom have not yet had an opportunity to read the book but are eager to get started, here is the updated Wheat Belly Quick & Dirty summary. It summarizes the essential dietary strategies of the Wheat Belly approach to 1) avoid all products made from high-yield, semi-dwarf wheat that wreak health destruction, and 2) create a diet that is otherwise healthy and appropriate for all members of the family.

This is the same diet I advise patients in my office to follow that achieves spectacular reductions in weight, provides relief from joint pain and acid reflux, reduces triglycerides, shoots HDL upward, reduces small LDL particles (the #1 cause of heart disease in the U.S!), and unravels diabetic/pre-diabetic tendencies. The diet starts with the biggest step of all: elimination of wheat. But a healthy diet cannot end there, else you and I could eat no wheat but fill our calories with soft drinks and jelly beans. So the next step is to limit carbohydrates if your goal is to lose more weight and correct metabolic distortions like high blood sugar and small LDL particles. Then, we choose our foods wisely to avoid the common boobytraps set for us by Big Food and Agribusiness, not to mention the friendly dietitian at the hospital! Diet in the 21st century is no longer just about carbs, proteins, and fats–it is also about being savvy about the changes introduced into our foods by food producers.

Eliminate:
All wheat-based products (all breads, all breakfast cereals, noodles, pasta, bagels, muffins, pancakes, waffles, donuts, pretzels, crackers), oat products (oatmeal, oat bran), corn and cornstarch-based products (sauces or gravies thickened with cornstarch, prepared or processed foods containing cornstarch, cornmeal products like chips, tacos, tortillas), sugary soft drinks, candies.

Avoid processed foods containing wheat, such as soy sauce, Twizzlers, Campbells Tomato Soup, salad dressings, taco seasoning–examine ALL labels and avoid any food with mention of wheat. (It’s not a bad idea to avoid foods with labels! Cucumbers and spinach, for instance, generally don’t come with labels.)

Enjoy unlimited:
Vegetables-except potatoes; fresh or frozen, never canned
Raw nuts and seeds-raw almonds, walnuts, pecans, hazelnuts, pistachios, Brazil nuts, cashews, macadamians; dry-roasted peanuts (not roasted in oil); pumpkin, sunflower, sesame, and chia seeds
Healthy oils (preferably unheated, whenever possible)-olive, flaxseed, coconut, avocado, walnut
Meats-red meats, pork, fish, chicken, turkey, eggs. (Consider free-range, grass-fed and/or organic sources.)
Ground flaxseed, chia seeds
Teas, coffee, water, unsweetened almond milk, coconut milk or coconut water
Cheeses—real cultured cheeses only (not Velveeta or single-slice processed cheese)
Avocado or guacamole; hummus; unsweetened condiments, e.g., mayonnaise, mustard, oil-based salad dressings; ketchup without high-fructose corn syrup; pesto, tapenades; olives

Limited:
Fruit-No more than 2 servings a day (one serving is a level handful), preferably in this order (best first): berries of all varieties, citrus, apples, nectarines, peaches, melons. Minimize bananas, pineapples, mangoes, and grapes and only in the smallest of quantities (since they are like candy in sugar content)
Fruit juices-only real juices and in minimal quantities (no more than 2-4 oz)
Dairy products-No more than 1 serving per day of milk, cottage cheese or yogurt, unsweetened (Fat content does not matter.)
Legumes/beans; peas; sweet potatoes and yams; rice (white and brown); organic soy
Dark chocolates-70-85% cocoa or greater; no more than 40 grams (approximately 2 inches square) per day
Sugar-free foods–preferably stevia-containing, rather than aspartame; other safe sweeteners include erythritol and xylitol
Polyunsaturated oils–safflower, sunflower, mixed vegetable

Never:
”Gluten-free” foods made with rice flour, cornstarch, tapioca starch, or potato starch
Fried foods
Fast foods
Hydrogenated “trans” fats
Cured meats–hot dogs, sausages, bacon, bologna, pepperoni “fixed” with sodium nitrite
High-fructose corn syrup containing foods; honey; agave syrup; sucrose
Processed rice, rice flour or potato products-rice crackers, rice cereals, pretzels, white breads, breakfast cereals, potato chips
Fat-free or low-fat salad dressings

Quick tips:
For healthy breakfast choices, consider ground flaxseed as a hot cereal (e.g., with coconut milk, organic milk, or unsweetened almond milk; blueberries, strawberries, etc.). Also consider eggs; raw nuts; cheese; consider having “dinner for breakfast,” meaning transferring salads, cheese, chicken, and other “dinner” foods to breakfast.
Add 1 tsp or more of taste-compatible healthy oil to every meal. For example, mix in 1 tbsp coconut oil to ground flaxseed hot cereal. Or add 2 tbsp olive oil to eggs after scrambling. Adding oils will blunt appetite.
If you suspect you have a wheat “addiction” and are struggling to break it, use the first week to add healthy oils to every meal and reduce the amount of wheat by half. In the second week, aim for elimination of wheat while maintaining the oils.
Reach for raw nuts first as a convenient snack.
Use the recipes in the Wheat Belly Blog and book whenever cravings hit: cookies, muffins, brownies, coffee cake, cheesecake from the recipes can quell appetite with no downside.

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Comments & Feedback...

  1. Tina R

    Good afternoon Dr. Davis,

    I have been wheat free for 6 days now and feel wonderful. I still get some arthritis pain in my hands and feet but I expect that may take some time to completely clear up. Then I just reread this post from you and see that you want us to eliminate oat meal as well. I will start that tomorrow and see what happens with my pain. I have been having plain oatmeal with a small cut up apple and cinnamon for breakfast. I saw you on the Dr. Oz show and bought your book on my Nook before the show was over. My 16 year old daughter and I are following the plan and we love it. I am down 7 pounds and full of energy. My heartburn is gone and I have a ton of energy. I still have some aches and pains, but that could be the oatmeal. I will let you know how that goes. My question for you pertains to cheese. Can we have The Laughing Cow creamy swiss cheese? I like it on celery and I checked the website and there is no wheat listed in the ingrediants but I still wanted to check with you. I only have a few triangles left so if you suggest not to eat them I won’t. I am also slowly eliminating wheat from my 5 year olds diet. I need to come up with ideas to pack for her lunch so if you have ideas or if this gets posted hopefully someone out there will have ideeas. She loves wheat, bread, cereal and pasta. I eliminated cereal from the house over a year ago and she was fine with it. She now only has fruit for breakfast since she doesn’t like eggs. Dinner is easy because she loves all meat, fish and chicken and most veggies. She is a creature of habit and loves peanut butter and jelly sandwiches for lunch. I plan on making my own peanut butter this weekend and will buy your cookbook as soon as it comes out on the 24th. I am sure the Wheat Belly book has recipes in it but I am not there yet. I will be making bread out of almond flour soon but still would like other ideas for her lunch. Thank you again for this wonderful book.

    • Dr. Davis

      Dairy is not without its own problems, Tina, mostly related to estrogen content, exposure to bovine growth hormone, and the insulinotrophic effect of whey. The first two problems are reduced by purchasing organic dairy products. The last seems to be a problem for only some people, suggested by the inability to lose weight until dairy is avoided. So I’ve got some real reservations about modern dairy products, but the problems are, in general, not so great that we should eliminate.

  2. Anna

    Dr. Davis,
    What brand of coconut milk do you recommend? All of the ones I found have the ingredient carageenan in it. I hve a nut allergy, so I can’t have almond milk..do you suggest using the canned coconut milk, since they typically don’t have carageenan? Thank you!

  3. Megan

    I just finished reading Wheat Belly and am shocked and amazed by what I have read. I could relate to a lot of what I read. I also have always suspected my 4 year old daughter has ADHD. I am convinced eliminating wheat could help with her attention span and behavors. overr the course of the last 5-6 years my 50 year old mom has experienced many neurological symptoms including severe back pain, vertigo/loss of balance, numbness of hands/limbs, shaking/trembling of hands, etc. She has searched for a diagnosis with no luck. After reading the book, I am thinking she may have an undiagnosed wheat sensitivity. I have recommended the book to her. I wanted to let you know how much I loved the book as well as see if you have any tips for eliminating wheat from my family’s diet with a 4 (almost 5) year old child and a very picky, resistant husband? I also plan on buying your cookbook when it comes out!!

    • Dr. Davis

      Just gotta do it, Megan! No secrets here.

      Although our diets should be dominated by real, single-ingredient foods like vegetables, olives, meats, eggs, and nuts, having an armamentarium of wheat-free recipes really helps. You can still have cookies, muffins, and sandwiches–just follow the recipes here and in the book that help you recreate all these foods with none of the problems.

  4. Dave

    Hi Dr. Davis,

    I was reading through your list of foods to avoid. Did you purposely omit the polyunsaturated vegetable oils from the “Limited” or “Never” categories?

    • Dr. Davis

      Ooops. Thanks for catching, Dave!

      I added it to the limited category. The data on just how to best manage intake of polyunsaturates/linoleic acid/omega-6 are just unclear. Note that linoleic acid is also among the essential fatty acids-you’ve got to get at least some, it’s just not clear how much is ideal.

  5. Sheri

    Hello! I am one week wheat free, and down 9 pounds and 1.5 inches off my waist! The past 2 nights, I’ve slept without any type of sleep aid (a first for me in YEARS), and last night I was able to sleep the entire night without my hands getting numb!! I still have cravings, but I know it’s not real cravings … meaning, its in my mind. I’m definintely a carb addict. There is no doubt about that. I have to remind myself every day that I don’t have to eat bread, pasta, chips, etc … that stuff never made me feel good, despite the “warm fuzzy feelings” it invokes when I think of them. Anyway, it’s a day by day thing with me, but I am very happy with these results so far. Especially the numbness going away. I can’t even tell you how long I’ve suffered with that. Thank you Dr. Davis!!

    • Dr. Davis

      Terrific, Sheri! What an incredible start!

      Metabolically, you are transforming health, reflected by the weight loss. And don’t restrict fat nor calories to help deal with hunger.

  6. taly

    hello
    i’ve been reading your blog for the last few days…so much information to absorb…
    i wanted to ask about Quinoa – is it “legitimate”, and what do you think of dried fruits – like dates, cranberies, raisens?
    thanks in advance

    • James

      Hi taly,

      From a glycemic view point, alll these foods have a very high glycemic index, which will cause an insulin spike, blocking fat “burning” for fuel and probably make you store all the excess energy from these carbs into your fat tissues. There’s not much glycogen we can store so all the carbs in excess are as a rule of thumb going to your fat deposits. That is the reason why many people, including myself, reduce their carb content (< 20-30g / day) and prefer dietary fat instead (proteins in moderation as they can also trigger insulin production via gluconeogenesis). We try to enter a nutrional ketotic state which is basically a "fat burning" metabolic mode.

      I used to eat a lot of quinoa, I don't now and I don't miss it actually :)

  7. Marc

    I honestly cant believe how much you are saying we should eliminate. How could anyone not lose weight. I cant find my previous question, I hope I remember this one. Essentially were becoming carnivorous birds. I started to look and to say we’re addicted is hard to take because everything has wheat in it except nuts berries and meat. It’s not addiction to me, it’s just plain everything we eat. I like spaghetti. Not because I am addicted to wheat, because the combination of items are yummy. If I had an acceptable replacement to noodles I would be down, but ohhhh tomatoes are out too. Im just not agreeing with all this. I totally agree with the wheat, but to reduce man to nuts and berries, I just don’t fallow. Man was fine for hundreds of years, eating more than nuts and berries.

    • Boundless

      > I honestly cant believe how much you are saying we should eliminate.
      Yep. It’s pretty much 100% of the average vending machine, and perhaps 87.5% of the average grocery store. You might expect that when the reality is that 99% of humans are in the incorrect metabolism (glycemic).

      > How could anyone not lose weight.
      Eat as much fat as you want and still lose weight. Do you grasp the implications of that? This is not a calorie-restricted diet.

      > … and to say we’re addicted is hard to take because everything has wheat in it except nuts berries and meat.
      Wheat contaminates everything, and that’s a major part of the problem. You wrote your reply under the influence of wheat, in all likelihood. :)

      > It’s not addiction to me, it’s just plain everything we eat.
      It’s addicting in addition to assaulting you from all directions. You seem to be in denial. That’s the wheat talking.

      > I like spaghetti. Not because I am addicted to wheat, because the combination of items are yummy. If I had an acceptable replacement to noodles …
      There are suitable mimics in the WB recipes.

      > … but ohhhh tomatoes are out too.
      Umm, where do you see that?

      > I totally agree with the wheat, but to reduce man to nuts and berries, I just don’t fallow.
      Where do you get just nuts and berries? Berries, in fact, are on the limited list.

      > Man was fine for hundreds of years, eating more than nuts and berries.
      Which hundreds of years? In the most recent 200 years, we have seen an explosion in choices of supposed foods (whether they contain wheat or not) which are entirely alien to however long one imagines humans have been around. We are not doing fine on it.

      • Hello Boundless, I have been reading this thread and your wisdom is vast, your humor funny and your passion apparent, I do enjoy reading your replies.
        If I might ask what is a WB smoothie?
        Thanks Roland

        • Boundless

          > … what is a WB smoothie?
          Oops. Something I apparently made up or misremembered (or it may be on the currently not-working recipe pages of the blog). I’m not the family cook.
          The new cookbook has a Chocolate Coconut Ice Milk drink.

  8. I’m one of those people that is a serious athlete with a weight problem. I dont think I have unreasonable expectations about weight loss (it’s not like I want to get to 4% body bat, but instead I want to go from 24% to 9%); but I think that the only thing stopping me from making a national team is my weight.

    Also, to be clear, I do NOT work out to loose weight. I workout because being a competitive athlete is intrinsically important to me

    Here is my question: on a regular training day I probably use 700-800 calories in the workout, and in a hard day the number probably goes to 1500 and maybe even 2k. So, I cannot relate to the experience of dropping wheat and suddenly feeling great… quite the opposite, I feel ravenously hungry. And it has made it impossible for me to follow the guidelines and have only 2 fruits a day, an only one serving of dairy.

    Any advice? what is the best way to manage caloric need like mine and follow Dr Davis’ plan?

    Thanks!!!

  9. Justin

    I’ve been reading your blog for a while now which i found during a google search to the tune of “do we really need wheat”. I had been paleo for a little while before that, believing that humans haven’t quite evolved to process grains properly. Anyway, i recieved your book as a birthday gift last week and am excited to give it a read.

    hopefully, if you have the time, you can answer a couple questions (if they are covered in the book i suppose i will learn it soon enough):

    I didn’t see this in the list above, but what about pure maple syrup as a sweetner?

    I eat a couple of brown rice bread slices a week (each one is about half the size of a normal slice of bread). is that a safe consumption level for a man in his early 30’s or should it be completely avoided?

    Thanks for your great work Dr.

    • Dr. Davis

      Maple syrup, like honey, agave nectar, high-fructose corn syrup, and sucrose, tend to pose excessive exposures to fructose. If you must, just use sparingly.

      With regards to carbohydrates in general, you will find that you can get away with up to 15 grams “net” carbs (total minus fiber) per meal before you trigger adverse metabolic consequences.

  10. Justin Wallace

    We are having an issue with mayonnaise in relation to making the worry-free ranch dressing.
    When we look at ingredients of mayonnaise at the store, they all have canola oil, or soybean oil
    at the top. Is that okay? Thanks for any help!!

    • Dr. Davis

      The soybean is pretty benign. (It’s the proteins in soy, not the oils, that are potentially destructive.) Canola has now been associated with several adverse effects and is best avoided/minimized.

      There are brands made with olive oil. However, all in all, if you are just going to use a modest quantity now and then, this is probably not that critical an issue.

      • Justin Wallace

        Thank you Dr. Davis for your response! Also just to
        share my success with you, I’m down 40 lbs and 5
        inches on my waist (since July this year) and no acid reflux medication
        and may be off of blood pressure medication this month!!
        God Bless you and what you have done for me and my family!!

  11. phenomenal read Dr. Davis, I happened to hear about the wheat belly book from a comment on one of my blogs, I have always been addicted to wheat and always believed I was eating well by using wheat.
    I stand corrected, I will buy your wheat belly book and start to eliminate this heathen from my diet.
    Thanks for the great blog and to all the contributors.

    Roland Brandt

  12. Anna

    Hi,
    What brand of ground almonds do you recommend, for taste and value? Do you grind your own? Any organic brands? Thanks so much!

  13. Laurel C

    How many grams of fat per day would you advise on the wheat free diet?

    I am 5’8 tall, weight 175, female mid-50’s.
    I asked on another section of your site about ketosis issues if I consume less than 1,200 calories a day on the wheat-free diet.

    I am trying to balance the proper amount of carbs, fats, proteins and sugars (from one ingredient foods) per day.
    I think carbs are supposed to be less than 15 grams per meal, correct? So does that means 75 grams of carbs per day is okay?

    I think fats are supposed to be just 25% of your caloric intake, so does that mean just 30 grams of fat per day?

    Sorry for all the questions, but ‘low carb’ doesn’t mean as much to me as knowing the acceptable total grams per day — as well as per meal, since you’ve already discussed the acceptable foods.

    And then comes the fat question in terms of grams per day.
    I just want to get it right so that I am a success at the no-wheat, and not sabotaging myself with another part.

    Thanks for answering each of those questions, Dr. Davis! Much appreciated:)

    • Dr. Davis

      I believe you may be confusing some of the principles advocated here with other approaches.

      I agree with the 15 grams “net” carbs per meal, for a daily total of around 45-50 grams. I do not believe that the vast majority of people need to count calories nor fat grams. You will see that I have not set any ceiling on saturated fat intake.

      • Laurel C

        Thank you Dr. Davis.

        I am doing wheat free for the last week plus walking, and am starving in the afternoon.

        Was so hungry even after 4 small meals yesterday that that i “Binged” last night on 4 scrambled egg whites with 2 yolks, seasoned salt & pepper and fresh chopped chives; plus on the side a protein shake plus a 1/4 of dry roasted peanuts.

        Haven’t lost a pound yet this week.

        • Dr. Davis

          Eat MORE, Laurel! If you are hungry, continue to “binge” on healthy foods. It’s the hunger that can drive you back to unhealthy foods.

          • Laurel C

            Okay, Dr. Davis, I will.
            Thanks for responding to my comments here – I appreciate it!
            Happy New Year to you:)

  14. Kate

    Ok, it’s been awhile since I’ve posted on the blog.. When I first started posting I had read Wheat Belly this last summer as we were traveling in our motor home. Well, we were in South Caroline visiting my daughter. Both my husband and I read Wheat Belly and thought.. Yep, we’re gonna do this and we did. Now, do you have any idea how hard it is to make a change like this.. let alone when you’ve stocked up your motor home with all of the “other” foods!!??
    So we acted in faith and got rid of all of our “old stuff” and sorry to say, carted it over to my daughters house who as happy to have it. We started our full on gluten, wheat and grain free life. It was unreal.. each day my little tummy went down and inches started to go away.. So ok, we started this in August. It’s December 27th and I had my blood work done about a week and a half ago, as I do every December. I was SO excited about it that I just had to come back and blog and well, say hi to Dr. “D” ! And to say my sister is gluten free, my son and his wife and my grand daughter are the latest to go gluten free (and this one is a miracle!!) and several friends of mine are doing it.
    Ok, back to the blood work. Here it goes.
    December of 2011 December 2012
    Cholesterol Total: 234 Cholesterol Total: 210
    Triglycerides 121 Triglycerides 81
    HDL 69 HDL 85
    LDL 141 LDL 109

    Now the lab results says “both” are high but what I see is the wonderful difference between these numbers. I am thrilled. And it’s all from NOT consuming gluten. I’m 6′ tall and weigh 170 and am in pretty darn good shape for a 62 year old gal !!
    All I can say is, it works.. Dr. “D” said it would and it did and I am thrilled..
    Ok, and it’s a piece of cake, well, you know what I mean, to do this.. it’s now a lifestyle that I care NOT to cheat..
    Thank you Dr. “D”..

    • Dr. Davis

      Terrific, Kate! Very nice results on the lipid panel.

      Find comfort in the fact that the calculated–not measured, but calculated–LDL cholesterol nearly always OVERestimates the true LDL value if it were measured when a wheat-free low-carbohydrate diet is being followed. The original assumptions built into the calculated to derive LDL cholesterol assumed that all LDL particles had the same triglyceride and cholesterol content, which is most definitely NOT true in the setting of a low-carbohydrate diet. The result: calculated LDL overestimates true LDL.

      If you ever want to see the real value, have your doctor order an NMR Lipoprofile or an apoprotein B.

      I’d also like to post your comment as a blog post, as there are several important lessons in it!

      • Kate

        Dr. “D”…

        I will certainly order that NMR the next time !! And thank you for your quick reply.. I was hoping you’d read my results !! :-)
        The fact is we both knew we felt better, things changed big time.. inches and weight.. and most of all cravings. All that you spoke of in your book but to get the proof in blood work well, was just brought about the realization that YES.. it really happens just as Dr. “D” says !!
        I quickly posted the results on my Fb page too. I didn’t give the numbers as I did here just the difference in last years blood work to this years. But the point was made and I will repost it again to, well, I guess push the issue!!
        Now the most frustrating part of all of this is, what can I do to convince others!! I’ve heard every excuse in the book as to why someone (won’t) do this.. And my head says, “how can you not”?? It’s about health.. and these tests prove it.
        Yes, please do use my blog anyway you want..
        And I might add, we were so please to see you on Dr. Oz. !! I’d been waiting for that to happen !!!

        • Dr. Davis

          I hear your frustration, Kate! I believe all you and I can do is 1) set the example, and 2) have the arguments and information handy when asked.

          The worst thing to do that guarantees frustration is to preach to an unreceptive listener.

          • Annette

            I keep telling those who are on the fence to give it a try for 3 weeks. They are always going on and off a what they call a no carb diet. every couple weeks.

  15. Janet Lundy

    Dr. Davis,

    My husband I have been wheat free since Oct 22nd. and we are both doing well and feeling great. However, after losing 13 lbs my weight loss has stopped. So, I went out and got a glucose meter. I know that I test it right before a meal and then 1 hour after finishing my meal. I also know the goal is to aim for no change in levels. However, what is an acceptable range? Like today after breakfast my level had gone up ten points. Is that OK? Is there some chart to help us figure this out.? Also, when I eat a meal and my levels go up how do I figure out what actually raised it? Or should I be testing one food item at a time to see what causes it?
    I really want to make this work and have to tell you that this is the only diet I have been on, in my 54 years of life, that actually keeps you feeling full and good.! Thanks so much.

    Janet

    • Janet

      Boundless,
      I see by many posts that you are well informed. Since I didn’t get an answer from anyone, I was wondering if you would have any knowledge on what sugar levels should be after eating. Or how much of a rise in levels is acceptable. I know that in these blogs I have read about it somewhere. But, I have spent many hours reading through them to find it again and can’t seem to. There is nothing in the index to show where I might find it either. Any help from anyone would be greatly appreciated. I am anxious to learn how to get this to work again. I have the book on my Kindle and the hard back and my cook book should be here today!! I am excited to get it. Maybe it will have some information about sugar levels in it.

      Janet

      • Boundless

        > … what sugar levels should be after eating.
        Sorry, I don’t actually know those numbers, as no one in the immediate family has ever needed to monitor it (although we did have a couple of diabetic cats, so I might be able to get numbers for that :)). My interest in WB is never needing to know.

        • Janet

          Boundless,

          Well thanks anyway. I appreciate you answering. Maybe I should Google it, but with so much mis-information out there I’m afraid to believe what I read, unless it comes from this blog!!

          Janet

          • Valeen

            Hi Janet,

            I haven’t seen exact numbers from Dr. Davis. I know he says to aim for no change, but I generally have an increase of 5-15 points.

            On another website it said that your blood sugar should be below 120 ninety minutes to two hours after eating.

            Hope that helps a little :)

  16. Lainie

    What do you do if you hate fish? I live in Alaska where fresh seafood–salmon & halibut are abundant and I can’t stand it. Even the smell of it cooking. What do you do to get the long chain omega 3? I eat walnuts, use flaxseed and take krill oil capsules. Yet, on a C reactive protein test, my results come out very high for inflammation.

    • Dr. Davis

      Gotta take fish oil, Lainie. Nobody knows how well the phospholipid forms of EPA + DHA in krill are absorbed (although it doesn’t stop the MARKETING people from making all sorts of extravagant claims).

  17. Anne Ralls

    Hello, I am a Type 2 diabetic. I gave up wheat about 2 months ago and am just beginning to learn how to eat truly wheat-free. I am seeing some progress with my blood sugar numbers and my weight as well. One thing I continue to do which maybe is undermining my efforts is that when I get a sugar craving (still coming after meals) I eat one or two small sugar-free low-carb candies. Is this bad? Should I just stop this indulgence?
    Please advise, Anne

    • Dr. Davis

      Hard to say without knowing the ingredients, Anne.

      However, there is a much more effective technique: Eat foods high in fat, such as foods made with coconut oil, heavy cream, or olive oil. Some people love what are called Fat Bombs, recipes for which are posted on the Wheat Belly Facebook page. More oils/fats generates satiety without any rise in blood sugar.

    • Dr. Davis

      Because hummus is generalized used as a condiment in small quantities. I find that it is uncommon to overconsume hummus while dipping, say, your veggies.

  18. merry

    dr davis i just got your great cookbook!! most of the recipes don’t have the amount to eat at 1 servings i didn’t want to over eat, please address this for me, because i love all your recipes!!! thank you

    • Boundless

      Scale down the ingredient amounts to a single serving, or make it all and refrigerate the excess.

      Don’t worry about over-eating the Wheat Belly way.

    • Dr. Davis

      I wouldn’t worry about overeating, Merry, once you’ve rid your life of the abnormal appetite-stimulating effects of wheat gliadin.

      Appetite should revert to that of supplying sustenance–naturally, effortlessly.

      • merry

        dr davis, thank you for the wf book and cookbook, 9-10 12 i thought i was dying i had to go to hosp. for stomach pain( level 10 that what it felt like) they found nothing wrong!! i read about your book in women first thanksgiving issue i bought the book found out that i was allergy to wheat, so thank again!!

  19. Joseph

    I think I’m underweight–I’m 18, 6′ exactly, and weigh 125. I exercise regularly and I don’t have an eating disorder; I eat as much as I want. If I adopt this diet, I don’t think I’ll get enough calories, especially if these low-calorie meals are so filling. Do I just have to force myself to eat more?

    Also, what’s the word on egg yolks? Is the cholesterol good or bad? There’s so much contradictory information on it that I don’t know what to do with them. Right now, I’m limiting myself to 3 a week. Should I really binge on eggs? Thanks in advance.

    • Dr. Davis

      Eat all the eggs you want, Joseph, along with all the calories from fat and proteins.

      You are reverting to the situation that plagued humans for most of their time on earth: How to MAINTAIN weight, not LOSE weight!

  20. Janet

    Dr. Davis,

    I just got my cookbook on Friday and have spent the whole week reading it. I love it! I have already made some items from it. The Foccaccia bread is to die for! Made it and cut into bread sticks and used to dip into seasoned olive oil. Hubby and I both loved them!
    My question is: I am one of those people who stopped losing after a while so I am limiting carbohydrates to 15 or less “net” per meal. So, in your cookbook to get the “net” I take the carbs listed and then minus the fiber listed to get the “net” carbs for get dish, correct?
    By the way using a glucose meter and keeping carbs at “net” 15 per meal has started my weight loss again and I am so happy about it!! Thanks again for our new way of life!

    Janet

  21. Tandi

    Can anyone tell me if wheatgrass juice is ok? It’s in the kids multivitamin and I’m unsure if they should stop taking them and find something else? If so, does anyone have a recommendation for a good supplement for my 4 and 9 year olds? Thank you all! This has transformed our eating habits and is helping my husband control emotional eating and lose weight. It’s wonderful to see something actually be an effective way to eat and something that blends perfectly with the kids preservative, additive and artificial free diet. (Feingold) It just makes me so happy to make one meal that suits the whole family!

  22. Nobelly

    I’ve been wheat free for 4 months. I still have hip pain from mid arthritis. I was hoping I would see an improvement by now. I have had a considerable improvement in digestive issues of bloating, cramping and gas, so much so that I suspect I may have been celiac and didnt know it.

    I’m wondering if the peanuts are a bad idea for me since they are a legume and not a nut. I understand tat legumes can promote inflammation.

    • Dr. Davis

      The effect of legumes, beyond that of blood sugar phenomena, are really that a big deal, including peanuts. I’d be skeptical that impacts on your arthritis.

  23. Polly

    We are really excited about trying your ideas, in fact we started Wheat Belly this week, however we found the basic bread recipe to be quite dry. Do you have any suggestions so that it is not so dry?

    As a side note, I grew up on a farm in the Peace River country of Alberta, Canada located north of 55 degrees latitude. My family (and other farmers in the area) do not grow this 18 inch tall wheat that you talk about – it may be that that variety cannot grow in the northern climates.

    • Dr. Davis

      Just use a bit more liquid, Polly, e.g., coconut milk, or more oils/fats.

      Do you know what kind of wheat they are growing? The semi-dwarf strains are occasionally taller than 18-inches. Interestingly, this past summer, in Wisconsin, much wheat was 12 inches tall at harvest due to the drought!

    • Dr. Davis

      Potentially too many carbs for those of us who have burned out our pancreatic beta cells . . . which is most people!

  24. Robin

    As a vegetarian I am worried about limiting beans as a protein source. Is it possible to get the protein I need if I eliminate them?

      • Sharon

        I also am vegetarian, I have an allergy to eggs and chicken on top of that. A response to the protein question would be appreciated. Thanks
        Sharon

        • Mary G.

          There are plenty of high-protein vegetables out there. Just google “high protein vegetables.” Broccoli, greens, spinach, sprouts from legumes (very easy to grow at home), Brussels sprouts, artichokes, mushrooms…

        • Monica

          Hello Dr. Davis:

          I have been reading the WheatBelly Cookbook and i would like to know if there is a substitution for flax seeds in the recipes. I do not eat flax seeds as I avoid all sources of estrogen, even plant sources.
          Thank you.
          Monica

    • Francine

      Use the book Eat Right 4 your blood type. I am a type A which is a vegan diet. Feel great, lost weight.

  25. Baker

    I’m reading your book and loving it, especially the science behind your claims. I am already wheat-free for the last 2 years because of biscuit face and joint pains. I feel better and will follow your diet to see if I can actually drop my extra weight. ( I only lost 10 lbs going wheat free and have 40 to go). I would really like to get my husband invested in going wheat free, since he does most of the cooking. We did a Atkins about 8 years ago and he got horrible breath that took years to go away. He is now heavier than ever, but won’t go near low carb because of the previous experience with garbage breath. I think I ate more vegetables, but didnt have the same effects. Do people report the same breath issue with the WB diet and how can he avoid it? I certainly would rather have my husband alive (his cholesterol is out of sight, has huge gut, hips, and man boobs), but his breath would wake me out of a deep sleep!

    Baker
    Raleigh, North Carolina

    • karen

      I had the same problem on atkins I ask my dr he sais when using soy that was
      A side effect if you did not ear enough greenp vegetables to neutralize the effect.

    • Francine

      I highly recommend the book Eat right 4 your Blood type. You will be surprised with the results! I am type A and if I ate all the protein in Atkins or wheat belly I would get very sick. Good luck

  26. Shelly

    Hello All,

    I only heard about Wheat Belly last Friday, and my family has already started on the road to wheatlessness! My husband and I have 2 days under our belt, and our boys (9 & 11) had limited wheat for the past 2 days and started wheat free today.

    I am severely allergic to poultry and fish, as well as peas, chick peas and lentils. I noticed that in many of the recipes chick pea flour is used – I am wondering what I can substitute for this? Also, I don’t really see any mention of dried white beans (northern or navy), are these a poor choice to eat? I like to use them in soup…

    Also, I am a bit confused on barley. Is this an ok thing to eat in moderation (again like in soup)? Or should this be given up also? What about oats? In the quick and dirty it says never to eat them, but the book has a recipe for granola that has oats in it? Perhaps I just need to re-read some sections, but any insight would be great.

    Thanks for such a wake-up call!

    • Mary G.

      I was wondering about oats, too – Bob’s Red Mill has a certified gluten free oat that I’ve been using, wondering if they are ok?

      Garbanzo bean and fava bean flour are my least favorite – try using almond meal (or almond flour, they are the same thing) instead, unless you are allergic to nuts?

      Barley has gluten – stay away from that, too.

      Consider red beans, kidney beans, or black beans for your soup or chili. They add a delicious flavor that Great Northern beans lack.

      I’ve been baking gluten free for about 5 years now (2 years of unexplained anemia that went away when I stopped eating gluten, so I’ve continued the lifestyle.) There is no real substitute for something made of wheat flour. You can get close – I grind gluten free oats in my blender and use it in place of wheat flour when I want something like banana muffins) but you will never really get the exact taste you remember. It’s not the end of the world – there are millions of “safe” foods out there that taste so much better – don’t think of what you can’t eat – think of all you CAN eat!

  27. Nancy Poole

    My daughter, in her 50s, feels better than she ever has, and has gone from a size 14 to size 8. I’m ready to start, and am sending the cookbook to all the people I love.
    My only complaint is the yellow print on each page. Hard to read! How about using green on the next printing?

    • > My only complaint is the yellow print on each page. Hard to read!
      > How about using green on the next printing?

      The Wheat Belly 30 Minute or Less Cookbook used a blue set-off color.

  28. Eva

    First, thanks so much for your book! I found it by accident and became more and more interested in it as I became more and more frustrated with the mediocre health of my two children with celiac disease despite our whole family being strictly gluten free for quite some time. Can you tell me why potatoes, corn, and brown rice aren’t recommended? I assume it’s because they’re too starchy or too high in carbohydrates and sugar and genetically modified? Is this the case even when potatoes are eaten with the skin on? I’ve read the WB Cookbook, looked at the table of contents and index of Wheat Belly online, and searched around this blog but didn’t find any super specific answers. I just had your cook book sent to my parents and we’re going to discuss it after they read it, so I want to have as much information as possible when I talk to them (I’m gluten free, they’re not). I also ordered Wheat Belly to have more info to reference. My dad accidentally discovered he’s pre-diabetic while being diagnosed with West Nile. His antibody blood test for celiac disease was negative (he got tested after I pretty much begged him to) and he’s changed his diet (even though he’s always been really skinny and mostly healthy but with a big sweet tooth). I just had to tell you though–my jaw totally dropped when I read in your book that wheat bread is higher on the glycemic index than a Snickers bar and ice cream!

    I’m just so glad I found your book and blog and had to thank you for your great work. My husband and I both have the genes for celiac disease and 4 out of our 6 children do as well (our youngest is only 3 months old, so the jury’s still out on him). 2 of those 4 children had “off the charts” positive antibody blood tests and positive biopsies from the small intestine for celiac disease. We have a son who has the genes for celiac and is anemic, but had a negative antibody blood test and biopsies. When we first started eating gluten free, I assumed all our food was more healthy than what we’d been eating before because it didn’t have wheat. I’d always had this vague, nagging feeling that I wasn’t feeding my family healthy food but kept ignoring it because I didn’t know what else to do–I was doing everything right as far as I knew, but my celiac kids just didn’t seem quite right and we all seemed like we could be much healthier. Then my brother brought home his “health nut” fiancee that follows the Paleo diet and works with a naturopath and helped get me started on the road to realizing just how worthless a lot of the most popular gluten free food is. I’m just getting started but I’m excited! Going to grind my own almond meal and whip up a batch of waffles for brunch tomorrow.

    Any info on the whole corn, potato, rice question would be much appreciated. Thanks again!

    • Dr. Davis

      Whenever you exceed 15 grams “net” carbs (total carbs – fiber), you begin to trigger excessive levels of blood sugar, insulin, small LDL particles, as well as the phenomenon of glycation that leads to cataracts, arthritis, hypertension, heart disease, dementia, and cancer.

      Grains in any form always involve some compromise in health. That includes corn, potato, and rice (though rice is the most benign).

  29. merry

    hi davis, what the reason, you can’t mixed fruits and veggies together, you said in the WB book not to eat them together, please let me know i’m trying to follow what in your book for wt. loss and health reasons,thank you
    merry

    • Boundless

      Are you referring to page 206-207?
      I read that as “minimize fruit”, but the two can be consumed at the same time.

  30. merry

    DR DAVIS for the new year will you be getting a web-site so we can weight-in, jouraling, where new ideas is posted,ect? i am trying to lose weight, i need accountable, that will help me. weigh-in weekly would be a big help!! thank you

    • Anna-Lena

      Dr. Davis~

      It would also be WONDERFUL if you made or pointed us to a meal planning website that follows WBs. I use Relishrelish.com. It really helps plan meals and get a grocery list with much less time. THANKS!!

  31. Hi Dr. Davis!
    I found out about your Wheat Belly book just about a week or so ago when I was researching diabetes and kidney information (my sister in law – who has kept herself in amazing condition and yet has a congenital kidney problem) and I have to tell you that my jaw dropped.

    Everything you say is making so much sense, and I’m currently waiting for my copy of Wheat Belly to be delivered. I used to be in amazing condition, and now am determined to get back that way.

    After reading the basics here on your blog and listening to you on YouTube, I immediately began shunning anything with wheat. It’s been about a week, but no change in my weight yet…

    So, that’s why I came to the blog this morning, and noticed you say “Never” to agave. I confess that I had switched from honey and white sugar to sweetening my morning tea w/ agave (organic) – because I had heard that it was “ok” – that it was lower glycemic and better than a sugar alcohol (e.g. xylitol).

    I’m going to switch back to Xylitol right away, but am wondering if you can please shed a little more light on the issues w/ agave? Also, because I live in maple syrup country during the summer months, can you please address that as a potential sweetener as well?

    Also, on behalf of my sister-in-law, can you offer any opinion as to whether or not making the changes you recommend about foregoing wheat might be helpful for kidney function as well? She honestly does eat extremely healthfully in general, but I suspect that wheat is still a staple in her own diet.

    In the meantime, thanks so very much for this incredible movement. I suspect I’ll have some really great things to report once I’m fully engaged with your recommendations!

    Respectfully,
    Kathy

    • Agh! Just found an entry that explains the reason for avoiding maple syrup and agave… Should have read EVERY entry before writing!

      But, since I’m here… I’ll still want to hear your thoughts on kidney function. :)

      Thanks Dr. Davis!
      :)

    • Dr. Davis

      Agave is a concentrated source of fructose. Fructose is metabolized via a different and unique route, compared to other carbohydrates. It is a rather complex mechanism, but suffice to say that fructose consumption is an extravagant cause of cataracts, increased triglycerides, marked increase in resistance to insulin, triggering of small LDL particles (the #1 cause for heart disease), not to mention arthritis, hypertension, dementia, and cancer.

    • Boundless

      > What about Soy flour?
      Unfermented organic (and I would further suggest non-GMO) soy is in the “limited” category, due to, I presume:
      phytoestrogens, high net carbs and simple soy allergy.
      Soy in flour form may have higher net carbs due to the increased surface area.

  32. Kristin

    Do you really recommend unlimited ketchup as long as it doesn’t have High-Fructose Corn Syrup? Does ketchup really belong in the “unlimited” list???

    • Dr. Davis

      Well, I’ve never witnessed anybody consume more than, say, a tablespoon, as it is a condiment, not a main course.

      • Kristin

        So it sounds like it should be moved to the “limited” category if you are recommending a Tbs. only. Is this correct?

        • Boundless

          Dr.D. >Well, I’ve never witnessed anybody consume more than,
          > say, a tablespoon, as it is a condiment, not a main course.

          I have. People often dump mass quantities on their pile of fried onions or french fries. Of course, in the WB lifestyle, we aren’t eating much food that calls for ketchup.

          K. > So it sounds like it should be moved to the “limited”
          > category if you are recommending a Tbs.

          The WB “quick and dirty” recommendations could add a “condiment quantities only” list, but perhaps instead needs to refocus the readership on how to read NF labels, learn where to find carb values for raw foods, and count 15 grams net carbs per meal. It’s not that hard, and it saves wondering if a specific temptation is listed in Dr. Davis’ Concealed Catalog of Condemned Comestibles.

          A quick search of the net informs me that …

          Most retail ketchups contain sugar, typically 4 grams in a tablespoon. The sugar is all too often HFCS, but even if it’s not, you’re still getting 2 grams of fructose.

          Unsweetened ketchups are available.

          Even if they don’t contain added sweetener, the tomato itself still presents 1 gram of naturally occurring sugar, making it essentially impossible to brand a retail ketchup “sugar free”. Consequently, there also exist retail “low sugar” ketchups, with zero added sugar, where the added sweetener is an artificial alternative, like the sucrolose in Heinz LS ketchup.

  33. Martin

    What is the difference between brown rice and rice flour? ie I’d like to eat pasta made from brown rice (Ingredients: Organic brown rice, water.) Is this okay.

    • Dr. Davis

      Rice flour is the worst. It is pulverized to a flour, which increases its surface area exponentially.

      This explains why rice flour raises blood sugar the highest of any food. It is awful.

  34. Anne Ralls

    Dr. Davis,
    I bought some xylitol to try my hand at almond flour blueberry muffins. I noticed on the label that it is made from corn. I did some research and found that another variety comes from Birch trees. Do you think one is better than the other? Also, I didn’t care for the taste. Can you recommend a sweetener for muffins that is healthy, bakes nicely and tastes good? What do you use to sweeten your baked goodies?
    Thanks, Anne Ralls

    • Dr. Davis

      I’ve had success with both.

      HOWEVER, because I am interested in voting with my wallet, I would opt for the birch-sourced xylitol and deny the corn industry any more revenue. The corn industry is another example of an industry gone haywire.

  35. Sunny Forever

    Hi Dr. Davis! I’m so excited to be receiving my books in a few days. I wanted to ask a couple of questions. Our family only eats sprouted-grain wheat such as organic Ezekiel bread, organic sprouted wheat flour and we eat only brown rice and brown rice pasta. The only ingredients in the brown rice pasta is organic brown rice and water. As well, we do like to keep Organic all beef, nitrate free hotdogs in the house for the kids. My question is are these items permissible?
    Last year year after gaining so much weight with my 4th (and final:) child, I tried a drastic 450 calorie diet where you could only eat very low fat protein and non-starchy vegetables. I lost 45 pounds in 90 days but sure enough gained it all back and became insulin resistant in doing so. I am very sensitive to carbs, can’t lose the weight no matter what I try now, even though I eat better and less than anyone I know. I am very excited and hopeful this plan works for me. Thank you for helping so many.

    Sincerely,
    Sunny Forever

    • Dr. Davis

      Hi, Sunny–

      The sprouted grains and the brown rice products are boobytrapping your weight loss efforts.

      I would urge you to read the original Wheat Belly book for full discussions on why we avoid these foods like the plague.

  36. mike smith

    Hi
    I was wondering about pasta made from bean products. Our local health food store sells pasta made from navy beans and other bean products.
    Thanx

    • Boundless

      As long as it’s beans other than soy (which has its own problems), it’s largely a question of net carbs per serving:
      Total carbs minus fiber carbs.

      I wasn’t able to quickly find any Nutrition Facts for bean pastas, but what I did find in some recipes suggests that the net carbs might be as high as 30 grams, which is twice the WB per-meal recommendation.

  37. AusableD

    Please elaborate on the cured meats recommendation of “never.” I don’t see any other comments about this recommendation other than this blog. Thanks.

    • Boundless

      > … cured meats recommendation of “never.” …
      Nitrites (which can convert to nitrosamines in cooking), added sugar, and other additives.
      Use uncured bacon or side pork.

  38. Ann

    I’m thrilled about your cookbook and love all of the info you have shared. Thanks! I made the basic bread 2 times now and am not happy with the results. It has a strange smell and doesn’t taste good. I have all fresh ingredients since I just bought them alll. I even went out and bought a food processor to make sure I did it right. I am sure I am doing something wrong. Can you please help me or if you have another recipe besides the one in the book? I’ll try that one. Every other recipe I tried from the book was great! Thanks again, ann

  39. Tessa

    I would like a little clarification about the fat content of dairy. I always get full fat dairy of whatever it is I’m getting and that seems to be what you recommend in your book. But then in many of the recipes in the back of the book you call for reduced fat items. Please explain why there is the discrepancy between the two. Thanks so much! Also, what are your thoughts on cartoned almond and coconut milks? I always make my own almond milk and use only canned coconut milk because the ones you buy in the carton have miscellaneous ingredients I don’t want. Sometimes I’m tempted by the convenience and wonder if they are actually okay. I would like to know what you have to say about that too. Thanks!

    • Dr. Davis

      Hi, Tessa–

      If any “low-fat” dairy items got into the recipes, then that was an oversight. I had help in development and testing of recipes from the cooking professionals at the Rodale Test Kitchen, who may have put those in. I would have made them full-fat, had I caught it. As you know, there is nothing wrong with the fat in dairy. (There are problems with the proteins in dairy, but that is another issue.)

      Cartoned is fine but, as you seem to know, choose the ones without sweeteners and with the fewest additional ingredients. I use cartoned when a thin consistency is desired, canned when a thick, sour cream-like consistency is needed.

      • Tessa

        Thank you for your response and clearing that up. Care to expound upon your comment about the dairy proteins?

        • Boundless

          See page 209 of the WB book, and:
          http://www.wheatbellyblog.com/2011/11/mini-cocoa-cheesecake-pops/comment-page-2/#comment-4630
          Dr.D: “Dairy, I believe, is not perfect and some people, such as lactose intolerance and dairy protein allergic, should avoid altogether. But the rest of us, I believe, can do okay with modest exposure. The most glaring problem with dairy is the insulinotrophic (insulin-triggering) action of the polypeptide(s) in the whey fraction. This likely explains why kids get acne with dairy.

          So my compromise is to go lightly with everything dairy except hard cheeses, whose proteins have been partly modified by the fermentation process.”

  40. Erin

    In the list is says you can eat unlimited hummus, but then beans are listed as a limited food. I’m a little confused and am looking for some clarification. Thanks!

    • Boundless

      > … unlimited hummus, but then beans are listed as a limited food …

      I’d conjecture that hummus is “unlimited” when used as a condiment, but that consumption of any significant quantity is subject to the usual limit of 15 grams net carbs per meal.

      For hummus, if that’s all you ate, that would be about 1/3 cup.
      You can check the macronutrient content of many foods at sites like:
      http://nutritiondata.self.com
      There’s a material difference in net carbs per serving size between home made and commercial hummus there. It’s not clear why.

  41. sarah

    Yes, I have the same question as Erin. Why is hummus okay, but legumes are not? Makes no sense to me.

  42. Steve

    Hello, I noticed under tips it says to add at least 1tsp of healthy oils to each meal. It also states in the guide that it is preferred that oils are unheated. I assume that these two statements should be observed together correct?
    Now for the real questions…
    1. How essential is having at least 1tsp of oil for each meal? I can see myself doing this with salad, but I am not sure if I could handle the oily texture on random other foods such as eggs after cooked.

    2. How would you suggest liquefying something like coconut oil that is a solid at room temperature this time of year (warm water)?

    Thank you very much for the help. I do not have my book yet, but I wanted to get started as soon as possible. Finding this has been a life saver. I cannot wait to defeat this acid reflux, among other things.

  43. Farha Syed

    I have question to ask you Dr. Davis

    I wanted to know whether psyllium husk is ok to take for clearing the bowel flora. I sometimes take it for becoming more regular. Just wanted to know.
    Also another question. Is pasta made from brown rice alright to have. i read the labels and it did not have any starches from rice tapioca or the stuff you have pointed out. Is there any other thing I should be looking for.
    I eat par boiled brown rice home made soups and stews free of corn starch. My kids like them as we’ll.
    I finally found almond flour and tried my first try at a crepe and it didn’t quite like a pancake. Would combining flaxseed meal be a good idea or just stick to making cupcakes made with these two ingredients and fruit.

    I have no problem with going label free ingredients and am working towards getting my whole family on eating it.

    Thanks for the blog.

    • Boundless

      > … psyllium husk …
      No problem as long as that’s all it is. Many preparations are loaded with sugars or questionable non-sugar sweeteners.

      > … pasta made from brown rice …
      Inadvisable. It won’t take much to hit 15 grams net carbs (your limit for the entire meal), and having been processed from whole grain rice (which would be lower glycemic impact), the pasta form may spike your blood sugar faster.

    • Dr. Davis

      Hi, Farha–

      While psyllium is a benign way to encourage regularity, I do not believe it has an effect on “clearing bowel flora.”

      If you read the book, you will see that I try to dissuade everyone from turning to the gluten-free replacement foods made with “junk carbohydrates” such as rice flour, cornstarch, rice starch, and tapioca starch. They cause cataracts, insulin resistance/diabetes, arthritis, hypertension, heart disease, cancer, and dementia in an accelerated fashion. They are nutritional garbage or a food for the desperate.

  44. Jo

    Dr Davis:
    Is coconut water an okay beverage? I’m referring to the type sold in small tetra pacs. They have no added sugar, but the Carb content is about 15 grams. Thanks in advance for your response

    • > Is coconut water an okay beverage?

      Is it clear, or is there obvious pulp present?
      What doe the NF label say about fiber?

      A quick search suggests that that 15g total carb has about 5g fiber, for a net carb of 10.

      That would be 2/3 of your single meal/6-hour-period carb limit, which doesn’t leave much budget for other carbs.

  45. Christine Munger

    In trying to determine a cause (and “cure”) for the yellow skin on my eyelids (it’s not jaundice or any other liver condition and I’m quite a healthy 50-year-old woman otherwise…from Wisconsin, but living in Germany for the last 13 years and feeling much healthier and lighter for it!), I read somewhere (not in Wheat Belly) that it may be caused by glutein sensitivity. In your experience with your patients and the many benefits of going wheat-free, has this issue come up? I’d be interested in your feedback about it. Thanks! I loved the book and recommend it often!

    • Dr. Davis

      It sounds like something called “xanthelasma” that suggests high levels of blood particles that can lead to heart disease.

      I would ask your doctor to perform a full lipoprotein (not lipid or cholesterol) analysis to determine whether you have high risk for heart disease. Wheat elimination can indeed exert powerful positive effects on the causes, but you really want to do this with supervision. Find a doctor who is open minded and willing to work with you.