Wheat Belly Cookbook Reviews

Here are a sampling of reviews posted on Amazon about the new Wheat Belly Cookbook:

Holly:
Fabulous gluten free cookbook

Excellent gluten free cookbook. Every recipe I’ve tried has been a keeper and tastes so much like the gluten-ridden foods I have left behind. The rye bread recipe is so much like the original that I will be serving to family and friends without telling them it is gluten free and they will never know the difference. Toasts up great, too. The focaccia and biscotti are excellent, can’t wait to try many more. I have bought many gluten free cookbooks and most of them do not measure up when it comes to bread items…tastes like eating cardboard. This one has delicious recipes for all the bread-like items I have eliminated from my diet.

Freddy L
As good as the first…or better
What he proposed in the first book, he delivers now in this second. There is food and plenty if we decide to eliminate “wheat” from our diet. Again he hits the target with the logic behind his theory: Wheat has been modified genetically, altered to the point in which it’s impossible to go back to it’s original structure. Today what we call wheat is no longer healthy to eat, although certain entities advocate otherwise, and our health is at stake. Again, live prose, witty and funny, a joy to read, great book!

Susan:
Excellent book!!!

After reading Wheat Belly, I was finally able to understand how wheat has changed and why it causes so much damage to our bodies. It was alarming. But then I read the Wheat Belly Cookbook and Dr. Davis explains in greater detail how wheat and too many carbohydrates, especially junk carbohydrates damage our bodies. He also gives an enormous amount of information on what to eat that’s safe and where to get the ingredients. And, as a former gourmet cook, I can see just from reading his recipes that they’re delicious! Everyone should read this book. I know from my own experience that if people read this their health would improve drastically. . . Just so you know, I quit eating wheat before I read Wheat Belly and wasn’t trying to lose weight. I lost weight suddenly and couldn’t figure it out. After two weeks without wheat I lost the joint pain I was having. I lost the skin rashes and noticed other changes as well. So when I read his book it all made sense.

George:
Science, Good Taste, and Good Health

This excellent cookbook includes a summary of why these recipes are better for you. The tastes and flavors alone are enough to win you over, but the health benefits are the icing on the cake.

Sharon:
Was excitedly awaiting this cookbook

My husband lost 30 lbs on the few recipes in Dr. Davis’s previous book. I was shocked when I first prepared the items and my husband loved them…all. He’s diabetic, and finally his numbers are stable and his doctors are very pleased with his results. It is so nice to finally be able to prepare foods without wheat/gluten in everything. While I did not have the same dynamic weight loss my husband did, I found my IBS symptoms were much relieved. The recipes just taste great and we have not been disappointed. We appreciate all the work that went into developing the recipes and we’re excited to try the new ones. Thank you, thank you, thank you Dr. Davis!

Jason:
Not just a diet, a lifestyle

Buy this book. Read it. Learn from it. It will save your life. Very rare that I would recommend something that on the surface just seems like a fad diet, but this is an actual diet that people can follow, wean themselves off of wheat and get healty in the process.

The wheat we have today is not even remotely the same as the wheat our parents ate, or even the stuff our grandparents ate. The thing is, everyone points fingers at what makes us fat, yet they consistently overlook wheat. Why? Because it’s easy to ignore things that health professionals and the food industry are paid to use, endorse, and of course ignore the hazards of.

So, I’ve stopped eating wheat and lo and behold the weight has started to come off. I recommend this to everyone.

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Comments & Feedback...

  1. Susan S.

    I am just finishing my 2nd week of my new lifestyle eating without wheat…I have experienced some headaches but on the whole am amazed that I don’t have the hunger or cravings for food! I am a diabetic and had the blessing of my physician when I told him this was my goal. I had gone to my optician to have my eyes checked and was told I had bleeding behind one eye caused by “sugar spikes”. I don’t think of it as a diet I think of it as my new way of keeping myself healthy. Thank you Dr. Davis!

  2. Maria

    I can hardly wait for the new cookbook to arrive in the snale mail.
    I have already cut out nearly all wheat and my allergic reactions are as good as gone, NO more hunger, no more dips after meals, and a loss of 18 lbs!!
    I have read that Basmati rice is okay to eat, but on the package it mentions 78 grams of carbs, can you please advice on that?
    I hope that my high cholesterol will get better too with time.
    I’m so looking forward to start making your recipes, as it is real hard to figure meals out on my own. Thanks D. Davis.

    • Dr. Davis

      Going wheat-free is the BIG first step, Maria, that yields all the health effects.

      But we don’t want to partly give back these gains by overconsuming non-wheat carbohydrates, such as the rice. Rice is the most benign of all grains, but it can do things like send blood sugar way up. Keep portion sizes small, e.g., 1/4 cup at most per serving.

  3. Elizabeth

    I have just received the Wheat Belly book so haven’t gotten too far in my reading as yet, not quite to the 1/2 way mark. I am type 2 diabetic, have rheumatoid arthritis and fibromyalgia. Along with this am hypothyroid and have insulin resistant….so two of my friends recommended the book! I think NOW I need the cookbook as well to enable me to have a better variety of meals etc.
    One thing I’m doing as well is I have a Nutri-Bullet so have begun putting veggies (spinach, tomato, carrots, celery) along with blueberries and about 1/2 C. of non-sweetened pomegranate juice with my rice protein powder and flaxseed. I was hoping as well as wondering “IF” this will coincide with the wheat belly concept of changing “diet”. This is not a juicer, but an extractor. The outcome is a thick smoothie type concoction.

    • Dr. Davis

      You are off to a great start, Elizabeth, with great hopes of transforming your health!

      I would, however, cut WAY back on the pomegranate juice. Yes, it’s got good things in it (anthocyanins) but at the cost of too much sugar. I would advice no more than 2 ounces (1/4 cup) per serving. If you desire more sweetness, some liquid stevia or other safe sweetener would help without screwing up blood sugars.

  4. Mia

    Wow, looks like I need to head on over to Amazon and leave reviews for Dr. Davis’s wonderful books myself. I have been profoundly blessed by Dr. Davis’s wheat-free message, and it has changed my life.

    I continue to try to spread the wheat-free message to friends and family, and it is heartbreaking and disappointing when they scoff and brush off the evils of wheat, saying that it’s just another fad diet, or just refuse to believe that something supposedly so “healthy” could really be bad for you. Although they scoff, I keep trying to convince them! A message this powerful, with real life-changing benefits, cannot be ignored. When I see my friends and family suffering from various health ailments and diseases that I KNOW are caused by wheat, I just can’t give up on them.

    Dr. Davis, I just can’t say enough how grateful I am for what you have done. Thousands of lives have been changed! Thank you for sharing the message that has been entrusted with you–you are making an incredible difference in the lives of so many!

    • Angela

      I understand completely!!! I am in the same situation with my friends and family too!… Most of my family has some sort of health condition and cancer runs in my family and one of my family members was just recently diagnosed. I get so frustrated and I want to cry when I try and try to convince them and they just can’t believe it. They too, think it’s just a new fad and here in a few years, it will be something else. It is truly heartbreaking and I can’t bear to see the suffering so I keep trying but nothing seems to get through to them—so I feel like I am just left to watch them suffer which makes me stressed and sad.

      Angela

      • Boundless

        > … cancer runs in my family and one of my family members
        > was just recently diagnosed.
        Google: “cancer ketogenic diet”
        For example:
        http://www.cavemandoctor.com/2013/01/01/an-introduction-a-ketogenic-diet-for-cancer/
        The Wheat Belly recommendations, if carb targets are met, constitute a keto diet. It may turn out that most cancers are completely optional ailments, which are fed, if not caused, by officially recommended diets (featuring “healthy” whole grains).

        • Dear Mia and Angela,

          I know exactly what you are takling about, 13 years ago i went to a course in the Art of Living where i learnt breathing technics, yoga, yogic diet and meditation to eliminate stress, depression and poor health. Afterwards i was so full of entusiasme and i wanted everyone i knew to take the course because it had such a big impact on me, so i tried everything to convince them and the more i tried the more they would avoid me. Since then i have become a teacher and i learnt alot from my teachers training and what i have learnt is this. Stop convincing people because most of the time they think there’s something behind what you are saying or they would say something like ” this Dr. Davis is just claiming this to sell his book. My Doctor is saying its not true”. So stop convincing people. Instead say something like you should read this book its very interesting, many people get rid of their health issues and get more energy in their day to day lives or watch this documentary on youtube with Dr. Davis and afterwards ask them what do you think should we do it together just for 1 week just to see how it works out, if they say i dont want to, then tell them i will start with it on this date and i will let you know how it is after the first week. If they still are not interested, then let go of the idea of helping them. Our life is made up of the choices we make.
          My favorite is to just be an inspiration to others ” Walk the talk” follow the WB lifestyle sooner or later some will notice how you look different and when they ask you what have you done, you just tell them i read this book and i started to follow what it said. Thats it no more. If they ask what book just say ” i dont think its something for you ” and wait a few seconds ( so the ego button gets pushed ) and then tell them what the book is called. Its best to keep it a little secret, then its more interesting, let them feel they have to drag it out of you.
          I hope this can help you as it has helped me. I went from having 5 – 10 participants on a week course to hundreds using these approaches.

          May blessings be upon you all.
          Love Tony

    • Dr. Davis

      Thank you, Mia!

      Yes, we’ve got lots of work ahead, trying to educate everyone around us. It WILL happen–it IS happening, thanks to the contribution of nice people like you who have the power, over time, to influence those around you. Keep up your good work!

    • Deb

      “when they scoff and brush off the evils of wheat, saying that it’s just another fad diet, or just refuse to believe that something supposedly so “healthy” could really be bad for you.” That is part of the addiction, the denial of the harm the chosen substance is causing. The fact that they feel supported and vindicated by all the powers that be, doesn’t help.

  5. I just wanted to thank you for making all those great recipes available through your Wheat Belly Cookbook. For years I have tried to adapt recipes to keep my wheat intake down not realizing completely why I felt the need to do that except that I knew my blood sugars were better than they were.

    Everyday I try a new one of your recipes and everyday I am totally thrilled by their flavor and texture. Life wheat free is so much easier now and my health improves daily. Today I made the pumpkin pie. YUM.

    I’ve been writing a public journal since I started talking about how I feel, recipes I try and how they were and lots of pictures of the food. I was one of the lucky ones, I had a slight headache the first night and that was the extent of my withdrawal. I posted the link for the journal for you if you would like to check it out and be sure that I am no stepping on your feet by publishing. I know I had 47 people look at it just in the past 5 days so people are interested.

    Thank you again,
    Judy

  6. Steve

    I really like these recipes, but almond flour is so darned expensive and my Cuisinart doesn’t seem to make flour out of whole almonds (bought in bulk at Costo) into flour very well.

    But I must say — my wife and kids (who still eat wheat, but not as much) really loved the almond flour-based chocolate chip cookies, about as much as “regular” ones.

    Thanks for this great primer on GF cooking that’s actually healthy!

    -s

    • William Fleck

      To make “flour” from nuts, use an electric coffee grinder (mill). works great! Yes, the book is wonderful!

    • Grace

      You can buy it MUCH more cheaply in bulk online. Just do a search for almond flour. I have found it for as little as $3.50/lb in bulk.

      • Marv

        I bought three 5-pound bags of way-cheaper-than-grocery almond flour from a place with flat rate shipping and occasional coupons and kept all in refrigerator. Stayed very fresh over the 6-8 months I had it.

        Please don’t let the cost of materials stop you – this is SO worth it Steve. Nothing has had a bigger impact on my life. Do this.

        –Marv

    • Dr. Davis

      Shop around for the ground almonds, Steve. In Milwaukee where I live, the prices range from $3 per pound to $18 per pound–an extremely wide price spread.

      Alternatively, you can order pre-ground almond meal/flour from nuts.com; see the left sidebar of this blog.

  7. Kelly

    Hi Dr. Davis, I too am profoundly changed and blessed to have had my eyes opened and my healing journey to actually begin when I went wheat free last July. So thank you for your book and your new cookbook. I am so grateful to you but at the same time I have to share my review of the book. In a nutshell, disappointment. I had expected the same recipes from this blog but they are quite abit different using ingredients that I’m not interested in using such as ‘whey powder’ (pg 272 Foc Bread). There is only one recipee for crackers, why didn’t you include the Chili Sesame Cracker recipee from this blog for instance? Some of my favorite goto’s aren’t even in the book like flax cereal. I feel like you sold out to Rodale and sacrificed quality by doing so.

    When I write my cookbook your cookbook will not be listed in the recommended reading list. Sorry.

    Love, Kelly.

  8. Cheryl

    Dr. Davis,
    I love your new cookbook, I received it from my dh for Christmas and its a keeper! II have lost aprox 8lbs on WB and I’m very happy :). However, since I need to lose 20 more pounds about how many carbs should I eat a day so I keep on losing weight?

    Thanks again,
    Cheryl

    • Dr. Davis

      Great! Thanks, Cheryl.

      Most people who are aiming for weight loss and optimal health do best with 15 grams “net” carbs (total carbs – fiber) per meal (or per 6-hour time window).

  9. Jeri Sullivan

    Dr. Davis,

    I wanted to tell you how much I appreciate the cookbook. I finished reading your WB book about a week before I started the WB way of living. Having a companion cookbook has made the transition to a wheat-free lifestyle SIGNIFICANTLY easier. I have made the Herbed Focaccia twice now and after getting used to the dense texture, I actually prefer it to what I now refer to as “junk food” (whole grain bread)!

    This afternoon I had the opportunity to make the chocolate-frosted yellow cake and mine looked just like the photograph in the book. The kids were not so hip on the frosting but really liked the cake itself. The one thing I did notice is that due to how filling the cake is, a small piece was sufficient and I didn’t feel the urge to eat multiple slices every hour. In less than two weeks I have lost nearly 10lbs and I feel great!

    • Dr. Davis

      You can see why people initially balk at the increased cost of the ingredients, but spend no more in total because they eat so much less!

      Thanks for the great feedback, Jeri!

  10. Bernadette

    I am just getting started trying the recipes. Made the basic biscuit and have a question, why does the recipe say to flatten the biscuits? Can they be left taller for the breakfast sandwich recipe? Thank you

  11. Cate

    Hi – I just got home from the grocery store and have to share a new discovery – organic flax crackers (onion & garlic is the flavor I purchased) from Foods Alive: http://www.foodsalive.com/
    Ingredients: golden flaxseed, tomato powder, garlic granules, minced onion, Himalayan mineral salt.
    Very yummy!

    Every time I come to this site I am inspired and uplifted by people’s stories. Thanks Dr. Davis! And thanks to all you folks who take the time to write! This change in eating is a life-changer.

  12. Jasmine

    Hi, Dr. Davis! After buying your book a couple days ago, I made the decision to start living wheat-free in hopes of solving my chronic sinus problems. I’m only three days in, but I’m excited to keep going! I’m a graduate student on a typical graduate student budget, though, and I can’t really afford to buy all of the fancy flours and extracts and various nut-derived milks right now or even a lot of meat. Is there any way you might be able to suggest some budget or student-friendly wheat belly recipes in a future blog post? I had hoped to just replace the wheat products I ate with inexpensive foods like rice and beans, but since your recommended carb intake is so low, I’m kind of at a loss of how to eat the right diet without breaking the bank! Thank you so much for your help!

    • Dear Jasmin,

      Try this paleo bread, its easy to make and cheap and with a nice crust.

      100 g. Sunflower seeds

      100 g. Pumpkin seeds

      100 g. Sesame seeds

      100 g. Linseeds

      100 g. Almonds

      100 g. Walnuts

      4 – 5 eeg’s

      0.211 cup coldpressed olive oil

      2 teaspoons salt

      Heat the oven to 320* F
      Grind the almonds in a blender and crush the walnuts.
      Then blend everything in a bowl.
      Then put it in a baking form
      And bake it for 1 hour.

  13. Alene

    Making the chocolate chip cookies tonight. I think the cooking time of 25 minutes is a typo or too long?
    Mine were done nicely in 15 min. I did not have 1/2 tsp liquid sweetener and used 2 packets of stevia instead.
    Not very sweet but with the Ghiradelli 60% bittersweet chips they are very nice! Also loved the meat loaf and pork tenderloin recipes and hooked on flax seed wraps for sandwiches.

    • John

      I had the same experience Alene. The first batch I cooked for 25 mins & they were very dry. I tried again & pulled them out at 15 mins & they were perfect!

    • Brad

      I find that the liquid Stevia is never sweet enough either. I’m going to sub Truvia or xylitol on the next batch. Also, keep them out of the refrigerator. Mine were a perfect texture and crunch but turned into a chewy sponge-like object upon refrigeration.

  14. Katherine

    Dear Dr. Davis,
    Both of your books are absolutely brilliant. I have a quick question regarding the actual gluten content of wheat. I read an ariticle in Natural News which said that compared to 50-60 years ago the gluten content of wheat has increased from about 5% to 50%. I was wondering whether there is any specific evidence behind this claim.
    Thanking you so much in advance and looking forward to hearing from you.
    Katherine

    • Dr. Davis

      There are indeed “cultivars” (genetic strains) of wheat that are higher in gluten content than traditional cultivars.

      But I believe that the problems go MUCH deeper than just an increase in the relative proportion of gluten.

  15. Dani

    Hello from sunny Melbourne, Australia,

    I have been following the diet for the past two weeks. Within days my IBS symptoms simply disappeared. My tummy is no longer bloated, heavy and “irritable”. In 4 days I lost 1.5kgs but by the end of two weeks I was down only 0.5kg.
    I have eliminated grains and sugar from my diet and I was hoping for a more significant weight change but perhaps it is too early.
    I am wondering, how often can I have the almond flour baked goodies? I have been having something small but nearly everyday – the scones are my favourite. Perhaps I should have them every second day??

    • Dr. Davis

      I don’t think you have to be so selective, Dani.

      The fact that you have already experienced marked improvements in gastrointestinal health suggests you are undergoing health transformations. I would just stay the course and be patient, as weight loss usually follows these early changes.

  16. Rosie

    I bought Wheat Belly and I am already seeing the benefits in just one week!! I’ve lost 5 lbs and my stomach is already smaller. My question is how do I lose weight on my thighs? That’s the one stubborn area where I seem to gain weight so easily and lose it practically never.

    • Dr. Davis

      I believe that the thigh weight should follow naturally, Rosie, with no specific effort beyond what you are already doing. It may be more stubborn and require longer, but I believe it will follow.

  17. Nixie Knox

    Hi! I really wanted to buy the cook book but at that price I just can’t afford it. I saw the rather long section up front that really isn’t even reciopes at all. Will a version of the book minus that first 90ish pages long section be available? I think it will make the book more affordable. Also, I have a question about the wheat. In the book you mention the einkorn wheat. Is the einkorn bad for us? Would you say yes or no to using einkorn instead of modern wheat? I can’t find any research that answers this question. I am considering buying some einkorn wheat online, but I was wondering if it would be just replacing one evil with another. Thanks!

    • Boundless

      > … cook book but at that price I just can’t afford it.

      It’s presently only $15.38 on Amazon ($9.46 as Kindle), and as low as $11 (hardcover) used on various sites. You can also check your local library.

      > Will a version of the book minus that first 90ish pages long section be available?

      I think Dr. Davis has lately said that there will be a paperback next year, but I’d expect the intro to remain.

      > Is the einkorn bad for us?

      See:
      http://www.wheatbellyblog.com/2011/12/upper-crust/

      Basically, no.
      It still contains gluten.
      It’s still a high glycemic carb.
      It’s less toxic in other respects vs. the modern mutant menace.
      What you’re being sold may in fact not be a true heirloom wheat, if the sellers can’t provide genetic proof.

      Heirloom wheats are usually a brief, expensive, distraction on the path to low-carb grain free. We were there too.

    • Marv

      Nixie,

      Please find a discounted copy or try the library. If I offered you a magic pill that would do what this plan does you’d hand over 10 times the cost of the book. Making these recipes is great fun, as is eating guilt-free meals and goodies. (It really helps if you convince yourself how serious this “medicine” is with a dimestore glucose meter first.).

      The Doctor is really on to something here. I’d send you a copy if I could.

      –Marv

  18. Janet

    I am wondering if any one has thought to use the basic Focaccia bread (pg. 228) as a pizza crust. We did, last night ! It is the best pizza crust we have found yet! Hubby and I are both so excited about it. I rolled it out a little larger to make it thinner, baked it for 15 minutes. Then I took it out and put pizza sauce and all our toppings on it with cheese. Put it back in oven for 10 minutes and it was wonderful! This is now our go to recipe for pizza! It’s the closest recipe we have found to pizza crust. Try it.

    Janet

  19. I’ve lost 4 pounds on the wheat free diet within the first week. Can you tell me if grits are ok to eat? I dont have the book or the cookbook yet, but plan on getting them ASAP. THANK YOU!

    • Pamela Rhea

      Two problems. 1: they are high carb, with blood sugar spikes 2: corn is GMO. Sorry I didn’t have better news. I know lovers of grits. It will be a loss for sure. But on the bright side, after giving up things I loved, I have found a whole new world of foods I’ve come to love more. It’s a process. Good luck T. I am sure you will find the benifits outweigh the drawbacks a 1000 to 1. :) Maybe a million!!! P.

  20. david potack

    Dr. Davis, I know you don’t mention some vegetables in your recipes because of your ‘no label no foul’ rule. Just to be sure, are beets ok. Do they contain excessive sugar? Thanks. Made the parmesan/flaxseed chicken last night. Very good.

    • Grace

      Yes I would be interested to know about beets too. I make a delicious borscht (beet soup) and I don’t know if it’s considered “good” or not….

      • Pamela Rhea

        Just watch the carb count on all underground veggies. Dr. Davis recommends no more than 15carbs total per meal for adults.

    • Brad

      Yes! The Parmesan chicken was a hit at my house too. Paired with the cauliflower mashed potatoes it was like an old Southern stand-by from my youth.

  21. Susan Fox

    In the Wheat Bellly Cookbook Dr. David mentions that you can find bulk almonds at Costco. I bought them and also bought the pecans. They were both the Kirkland (Costco) brand. Nothing was mentioned on the packaging about wheat. I had a reaction to both but the reaction tot he pecans was worse. I contacted Costco and found out their nuts are processed on equipment that also processes wheat products. I told them it’s very important that they put that on their packaging. I knew Dr. Davis would want to know this so I also called his office to let him know.
    I love the recipes in the Wheat Belly Cookbook. I recently sent this cookbook to my 89 year old Mom. She has had joint pain and peripheral neuropathy for years. Yesterday she went wheat free to see if she feels better. I can guarantee she will. My daughter in law who’s a nurse is reading wheat belly and just sent wheat free along with my son and their children. She said her brother who has suffered digestive issues for years went wheat free and in two weeks he felt better that he has in years.
    I could go on and on with what I’ve learned since going wheat free and reading Wheat Belly and the Wheat Belly cookbook. It’s like finding the Rosetta Stone for health.

  22. Sally

    I believe The Wheat Belly Cookbook is the best of my large collection of grain-free cookbooks and nutrition books. The short introduction to the nutritional phenomena as well as cooking considerations is beautifully concise and informative. I have loved each of the recipes I’ve tried and am so grateful for the work that you have put into spreading your recommendations and understanding of the science behind modern nutrition and disease. Your work is literally changing the landscape of nutrition and health. I’m such a fan!

  23. Denise King

    Wheat free now since January 1, 2013. Tried some recipes in cookbook, but what is with the turkey gravy recipe? 2 1/4 cups drippings? And add water, but no water listed. Something is amiss with that recipe.
    But I tried the biscuits, and they were great!

  24. Ione Friend

    I have been on a gluten free diet 7 years. I am very sick with diarrhea and vomiting when I eat gluten.
    I feel so much better since I found what caused my troubles. Ione

    • Dr. Davis

      Yes, wheat is a poison, Lone! Pay no mind to those people who tell you that it should dominate your diet or else!

  25. Deborah

    I just got my wheat belly cookbook today and have already read most of it. It is really well written and very informative.! I love that the carb count is included in the recipes! The pictures of the foods are nice too! Fabulous book! I can hardly wait to try out the recipes.

  26. Heather

    Hi, any word on another edition of the cookbook that has mistakes corrected? I don’t have extra money lying around and would find it annoying to spend it on a cookbook that has lots of mistakes – I do proofreading and that type of thing is a major pet peeve of mine. I have been grain free for a month or so (feels longer) in order to deal with my Lyme Disease and I am starting to feel better, so I would appreciate having tried and true recipes to use. Thank you!

  27. Marv

    Just have to say:

    The “Better than Mashed Potatoes” are delicious! I’ve tried this substitution before but I hate cauliflower… I think steaming made a real difference. So happy to have my favorite side dish back on the menu.

    Thanks Chef Davis!

    • James

      Hello,

      I make “couscous” out of cauliflower and sauté it in duck fat or ghee with small chunks of bacon and onions, paprika, herbs, etc. In the end, I add some olive oil and have it with oven baked chicken or grilled North-African sausages (called merguez in Algeria). Yes, cauliflower is a gem food :)

      J.

      • Barb in NC

        That recipe sounds delicious, James, I’ll be making it today! I just got two heads of cauliflower yesterday, on sale. Will rice them with the shredding blade in Cuisinart and try this one. I freeze portions of the riced cauli to use later on, it works great for fried “rice” and saves me time and money, since fresh Cauliflower can be expensive. When making the mashed, I use frozen, and add some Turmeric, Nutmeg, salt and pepper, fresh garlic and cream cheese to mine. So super YUMMY!

  28. Roger

    I have grown wheat in the 70s and 80s and watched the GMOs take flight in consort with the total domination of chemical conglomerates take over of the family farm way of life. Ironically enough, when I got sober 25yrs ago, my career in agriculture came to an end as my values clashed with those at the helm of the operation.

    I’ve seen Wheat Belly on the shelves for two months but only picked it up 2 weeks ago (don’t like weight loss fads – judgment). It is an absolute marvel. Thank you Dr. Davis for this marvelous collection of expertise, humor and common sense. It has confirmed and answered so many aspects of my life as a drinker and to all of my vulnerabilities in sobriety; digestive problems, skin problems, foggy brain functions, weight issues, difficulty maintaining muscle mass and most of all, as to the correlates with wheat as an opiate.

    Thank you Dr Davis for speaking out in such a powerful composition, you are truly a rebel soul-:)

    PS; perfectionism kept me imprisoned half of my life; at this point, my grammar is not perfect just as Dr. Davis’ book is not perfect, perfection is but an illusion. My perception of Wheat Belly, if I had waited for the perfect version, I would have missed out on the equivalent of 50 million dollars in worth!!!

    • Dr. Davis

      Yes, a common experience, Roger: People initially think that Wheat Belly is just some fad, some crazed mullings-over about gluten. But that is certainly what it is NOT!

      You can now appreciate why I yell and scream this message every day, many times each day!

  29. Nancy

    I have both of the Wheat Belly books. I bought the books Jan 22, 2013 and had my husband read them too. I knew it was important for him to understand why the way we were going to eat needed to change. We have both been wheat free since Jan 25, 2013. I make the Cheddar Egg Muffins once or twice a week and we have them for breakfast, each time I make them I change the meat, the 1st time was with the Homemade Turkey Sausage Patties from the cook book, the next time I used wheat free sausages (casings removed) from the farmers market, and then I cooked ground pork and added my own spices. I quite enjoy trying the recipes and modifying some family favourites into wheat free versions. We are both amazed at how much better we feel already. My husband doesn’t seem to snore anymore. He also mentioned how much more energy he has. I don’t feel so tired and achy, truly it is amazing how much better I am now. Thank you!

    • Dr. Davis

      Terrific, Nancy!

      In some ways, we are having to remember the lessons that our parents and grandparents tried to pass onto us that we thought were outdated!

  30. Jane

    Hungry for Chicken Nuggets? The recipe in Wheat Belly Cookbook is awesome! Definitely one I will be repeating! Last week I made the Basic Bread – delicious! Also, I received 500 Paleo Recipes today; looking forward to ‘reading’ it and trying something else new. Thank you so much for all you do Dr. Davis!

  31. Holly

    Dr. Davis, Your flaxseed wrap is one darn good wrap. Better than the original. SO many possibilities. SO easy to make. I made up several batches of the dry ingredients so all I have to do is add the wet ingredients when I want one darn good wrap. I’m thinking of a sweet one with chocolate to slater with cream cheese. Thanks! I could kiss you. I LOVE wraps.

    • Dr. Davis

      Wow, that’s great, Holly!

      Coincidentally, I was just about to make my own dry mix for future multi-wrap efforts!

  32. Shannon

    Dr Davis,
    My husband and I have been on the diet for a month with fantastic results- energy, weight loss, no aches & pains, etc. We love the cookbook but I have an allergy to eggs & many cheeses. I crave the biscuits and love the chocolate desserts. Since they require eggs and cream cheese respectively, would you have recipes for substitutions? I saw in the book that you can substitute apple sauce for eggs, but in what proportions? Also, any substitute for cream cheese? And while I’m at it, coconut milk and coconut flour? I’m desperate for the biscuits but seem to be getting sinus and other issues with the eggs! Many thanks for helping us all out with this diet and education!! Thanks, Shannon

      • Barb in NC

        I’ve read that chia seeds can work, but haven’t tried it. I think you soak them for a while, until they become sort of gel like and have similar binding quality as eggs would. also Flax seed meal can work in this way.

  33. Laura

    Dr. Davis,
    You seem to really have hit a home run with these findings! Congratulations on raising awareness to promote health by reducing wheat associated co-morbidities!
    I do have a question for you with regard to the NON-Celiac population. Are whole grain Rye (dark bread made without wheat flour) and Oats permitted?
    Thank you,
    Laura

    • Dr. Davis

      Rye is virtually equivalent to wheat, so I would avoid. Oats have such awful glycemic consequences that I would put that in the trash, as well.

      In the end, you will find that ALL grains have problems and invite compromises in health. Wheat is by far the worst, followed by corn, then followed by all the non-wheat grains.

  34. Tanja

    This cookbook needs a support blog. I’m a fairly good cook/baker when using mainstream ingredients but am having a terrible time figuring out what is normal in these recipes and what is going wrong. For example, this evening we are trying the ‘Pizza Crust 1′. Is it supposed to act like a dough or end up more like a thick batter? There was no hope of “rolling” it between parchment. I spooned it on to the parchment lined cookie sheet and spread it with the back of my silicone spatula. Honestly, for most recipes it probably doesn’t matter but for the bread substitutes, we really need to know what consistency things should be at different stages.
    Also, how would you recommend substituting something instead of almond meal/flour. All flours react very differently and substituting one for one doesn’t tend to work because of how they absorb the liquids. Nut products are absolutely NOT ALLOWED in our schools and I have yet to find a ‘treat’ type recipe in here that I can send to school with my kids. Help here would be greatly appreciated. Thanks.

      • Tanja

        Sorry, yes, I figured this was the support blog and while I am finding many informative articles, I am not having much luck finding help with the recipes themselves. Maybe that’s part of what will be coming under the ‘recipe library’ link once it’s up and running?

        • Tanja

          Oh, and thank you for the reply to the dough consistency. Mine was not dough like at all but once I spread it out and baked it, the end result was successful, regardless. A very tasty, HAND HELD pizza crust! Which was the goal, after all :)

        • Boundless

          > Maybe that’s part of what will be coming under the
          > ‘recipe library’ link once it’s up and running?

          Actually, that feature used to work, but stopped sometime last year.

          At this point, it might get fixed, but it’s probably more likely that this blog will be supplemented by a more fully-featured web site, perhaps with a proper forum, and with any luck, a wiki for insights on specific foods, ingredients and supplements, and refining recipes.

  35. DL

    I went wheat free October 1, 2012 and lost 6 pounds in the first four days and not a pound since. While eating wheat free has become the new norm for me, I am frustrated that I can’t seem to lose weight and really wish I could be sharing a success story instead of my frustrations. Is it normal to plateau at the same weight for so many months?

  36. Rhonda

    Just made the ranch dressing and LOVE it! Because I get violently sick from MSG, I usually have to avoid most store bought salad dressings and ones used in restaurants like the plague. That makes this ranch dressing a real treat. Thank you for including it in the book!

  37. SA

    I just started reading the book. Great info, but confused a bit. I live in Canada, and in my province, I can buy unprocessed, or just stone ground wheat from heritage seeds, nothing added or taken out of the grain. So not all wheat has been modified or changed other than possibly just changed. And There are no other wheat/grain growers in their area, so not likely that it’s been crossed with other grains. I’m just wondering if this book has been written for Americans? And if you’ve done world wide research on wheat and grains? It’s just sometimes hard to believe that all grains(wheat especially) are bad when I can find heritage grains right here in my small province. Oh and my little family of 4 don’t have a wheat belly. We’re all slim and eat a wide variety of whole organic and local food.

    • SA

      I deleted a phrase by mistake. I meant to say that they may of changed over the years just as humans have. So I meant changed based of evolution and due to climate changes.

    • James

      Hi there,

      It can be a bit confusing at first until you understand that what we are talking about is the wheat _strain_ used in most crops world-wide. If you can see the wheat just before harvest, notice its size. Is it the semi-dwarf strain ? Then there you have it: the baddest strain of wheat ever created in terms of effects on health. Canada or not does not matter, most wheat grown today world-wide is the high yield semi-dwarf strain because it is much more profitable economically speaking (and I don’t want to be cynical but that includes profits for the healthcare industry because of the disastrous consequences on people’s health).

      J.

    • Boundless

      > I live in Canada …

      Just to pick a signal ailment, check out the Type II diabetes trend for your country. It’s about 5% of the population, and rising. Why? This is a 100% optional ailment. It’s arguably not even a “disease”. If you are on a low-carb diet, you don’t get T2D, period. T2D is just a completely predictable metabolic reaction to excess carbs in the diet.
      Super-villain of the carbs?
      Wheat, for multiple reasons.

      > … stone ground wheat from heritage seeds

      Wheat has always been a disaster for human health, forever. Some heirlooms (emmer) even contain more gluten than modern techno-wheat, which added new hazards, and thanks to yield, became a pervasive contaminant in the majority of prepared foods.

      The ubiquity, plus the new toxins, plus an explosion in sugar use/contamination (much of it fructose), plus fatally flawed official dietary advice (low fat, “healthy whole grains”) has resulted in a health catastrophe. Dr. Davis connected the dots.

      > … my little family of 4 don’t have a wheat belly.

      I’m going to conjecture that the reasons for that include:
      * you didn’t fall for the low-fat trap (keep eating that bacon)
      * you eat more meals from basic foods than from processed foods

      • SA

        All good points. And you’re right, we didn’t get trapped into the low fat diet as I never believed in it. We eat lots of butter, coconut oil and olive oil along with full fat Greek/ Mediteranian yogurt and can’t do without bacon ;) And we don’t eat much processed food other than some grains and some wheat. Our diet is always based on meat, veggies and some fruits. Grains may take up less than 20% daily, for the kids, but probably less than 10% for myself. I think they key is not to consume wheat/grains at all meals/snacks, and eat small portions of real homemade food.

        Now I’m off to keep on reading.

    • Dr. Davis

      I fear, Kellie, it is just as destructive to them as it is to us. I’ve been feeding my dogs grain-free dog food for several years. You will also see comment after comment here about the health turnarounds in dogs and cats with grain-free foods.

  38. Julie

    I just bought the cookbook. I’m trying out the basic bread recipe. It’s in the oven now. It is suppose to be liquidy when you pour it in the pan? And also I had some on my hand while I was mixing and I just licked it off as I would normally and it tasted horrible. I do hope it’s better once everything is cooked thoroughly

    Julie

  39. Lawrence

    I just started reading the book. I like it. There is one statement in the introduction that says agribusiness Monsanto spends 2 billion dollars per quarter to lobby the federal government to influence policymakers. That is alot of money and I have a hard time to believe it. If it is true no wonder the government refuses to legislate them to state what is a GMO food. The section about the pharmaceutical industry funding the wheat lobby is more realistic.

  40. Enilse

    I Do not need to loose weight. Am 104 lbs/have no sign of a wheat belly! But do suffer from head aches accompanied by very loose bowls about once a month that put me to bed for almost an entire day. I eat no wheat …well some times a wheat tortilla …nor doni eat processed foods but do eat spelt on occasion and do eat lots of grains and beans, veggies as a vegetarian . I suspect leaky gut? Or some kind of digestion issue. Also am starting to see sign of arthritis…. Would this way of eating this way help someone like me. But I can not afford to loose weight!
    I am ready to make a change but not sure where to start?

  41. Lois

    I had diarrhea for 8 months, but about a year ago my son-in-law took my microwave to replace the light bulb. This required ordering one, so was without it for a week. At the end of the week, my daughter and I discovered that I no longer had diarrhea! This continued for 3 months, then it reappeared in a slightly different form. When gastroenterologist couldn’t find cause, I tried a gluten-free diet. It is working great, with only an occasional flare-up for unknown reasons. I was surprised that the author of Wheat Belly Cookbook would include recipes involving the microwave, considering the dangers. I won’t be making those recipes. Google “microwave oven dangers” for more information. Damage to digestive system is one, not to mention cancer. To me, there seems to be a link between the two–microwave cooking and gluten–similar to chicken pox and shingles. Hope this helps you!