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.
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!
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.
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.
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!
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.