Chef Pete Evans goes wheat-free!

Australian chef and TV personality, Pete Evans, asked me to write a section for his new cookbook:

Over the last 12 months we have been working on a new cookbook, which will be available in about a years time [February 2014]. Dr William Davis, a preventative cardiologist who wrote “WHEAT BELLY” (a must read book) has kindly shared his research for our new book, along with a host of other highly respected health and wellness pioneers and experts.

And for the record the only flour we use at home is coconut and almond flours.

Pete tells me that, in the new cookbook, “there will be no recipes featuring wheat… it will be along the lines of the paleo philosophy of loads of vegetables, some fruit, quality pasture-raised meat and wild-caught and sustainable seafood. The recipes will be very easy and inspirational.”

So I wrote this piece that will be part of Pete’s new cookbook:

WHEAT: UNhealthy Whole Grain
See that big, delicious looking loaf of multigrain bread? Or that shelf of whole wheat bagels? Or that steaming plate of al dente pasta? They represent everything good in diet . . . well, at least according to current nutritional guidelines, such as those offered by Australia’s Department of Health and Ageing or the USDA and the U.S. Department of Health and Human Services. All agencies agree: Grains, especially those from whole wheat, should represent the cornerstone of a healthy diet.

But there’s a problem in nutritional paradise: It’s not wheat . . . or at least it’s not the wheat that our mothers had, nor the wheat flour our grandmothers baked with, nor the wheat of the Bible or the centuries preceding.

Modern wheat is the product of 40 years of genetics research, intensive efforts aimed at increasing yield-per-acre. The result: a genetically unique plant that stands 18-24 inches tall, a “semi-dwarf” strain, not the 4 1/2-foot tall “amber waves of grain” we all remember. Traditional wheat is long gone, a product that has not been on store shelves since around 1985. Today, virtually all products made with wheat flour, regardless of whether it is organic, sprouted, multigrain, etc., originates from this high-yield, semi-dwarf creation of genetics research.

The genetic distance modern wheat has drifted from its ancient origins exceeds the difference between chimpanzees and humans. Chimps and humans genes differ by only a few percent, sharing at least 90%—but what a difference a few percent can make! But that’s more than modern wheat is genetically removed from its ancestors.

Okay: So wheat has been changed by genetics research that altered the appearance of this plant. Is it really that important?

You bet it is. In fact, understanding the changes that wheat has undergone is probably one of the most crucial aspects of gaining control over modern health and weight, more than calorie intake, more than exercise, certainly more than fat intake. I will go so far as to say that modern wheat is the most powerful disruptive factor in the health of modern humans than any other, nutritional or otherwise. And I am thrilled that Chef Evans has created delicious dishes that have none so that you can eat well yet regain genuine health and weight.

So what changed with the transition to modern wheat? The changes introduced can be grouped into several categories:

Glaidin—Gliadin is a protein in wheat. It is present in some form in all strains of wheat—naturally occurring and otherwise, ever since wheat first appeared on the scene many millions of years ago. But the genetics manipulations of the 1960s and 1970s also introduced changes into the gliadin protein. Among the changes: Modern gliadin protein, due to the unique amino acid sequences contained, is an opiate, an opiate with effects that overlap with opiate drugs like heroin and morphine. Except the gliadin protein of wheat does not provide relief from pain, nor provoke hallucinations; it only causes stimulation of appetite, an effect that results in increased calorie intake of 440 calories per day, 365 days per year. (Other opiates also trigger increased appetite, though that effect is generally secondary to other opiate effects.) In individuals susceptible to the effect, such as those with eating disorders like bulimia and binge eating, the gliadin protein triggers food obsessions.

In 1960, wheat could be found in breads, rolls, and pancake mix. In the 21st century, wheat can be found in breads, rolls, pancake mix . . . and tomato soup, licorice, granola bars, breakfast cereals, all frozen foods, taco seasoning, salad dressing—virtually all processed foods. Is this because wheat flour is necessary for taste and texture, or because clever food manufacturers understood the appetite stimulating properties of this altered form of gliadin protein from wheat . . . then put it in everything?

Wheat germ agglutinin—When your body is invaded by viruses or bacteria, it wages a protective battle with antibodies, lymphocytes, and other complex forms of immunity. Plants have no such complex defenses; they have lectins, a protective class of proteins that protect it from molds, fungus, and insects. Thankfully, most plant lectins are benign, such as those in broccoli and beans. Some lectins, on the other hand, are highly toxic, such as the ricin from castor beans, the very same used in a dozen terrorist attacks worldwide. Even in miniscule quantities, exposure to ricin is fatal.

Wheat has a lectin protein. It is not as benign as the lectin from beans, but not as toxic as ricin. It is somewhere in between.

Wheat germ agglutinin, now inadvertently changed by modern genetics manipulations, is a direct intestinal toxin. If a single milligram is fed to a laboratory animal in purified form, it destroys its intestinal tract. Wheat germ agglutinin also disables the normal discriminatory capacity of the human intestinal tract that helps it determine what should remain in the intestine and what should be allowed entry into the bloodstream. The result: Destructive intestinal effects such as acid reflux and heart burn, symptoms of bowel urgency often labeled as “irritable bowel syndrome,” as well as worsening of the symptoms of inflammatory bowel diseases, ulcerative colitis and Crohn’s disease.

Amylopectin A—It is a well established fact in nutrition that foods with high glycemic index (a measure of how high blood sugar rises after eating various foods) are unhealthy because they contribute to diabetes, heart disease, hypertension, weight gain, and cancer.

Fact: Two slices of whole wheat bread raise blood sugar higher than six teaspoons of table sugar. Judged from the perspective of glycemic index, whole wheat is among the worst of all foods—worse than sucrose (table sugar), worse than ice cream, worse than a Snickers bar. The high blood sugar and insulin that result follows a typical two-hour pattern: high blood sugar followed by a precipitous drop. The drop in blood sugar is experienced as shakiness, mental “fog,” and powerful hunger. (Thus, the unwitting dietitian’s advice to “eat many small meals every two hours.”) You become a slave to the blood sugar-insulin effects of wheat, having to eat every couple of hours just to stave off the effect.

The Joys of Wheatlessness
Gliadin, wheat germ agglutinin, amylopectin A . . . what happens when you say goodbye to the whole wheat kit and kaboodle?

Life, health, and weight are transformed. Typically, people lose weight rapidly and effortlessly. It is not uncommon to lose 15-20 pounds the first month—without cutting calories, without cutting fat, without cutting portion size, without extreme exercise—just by cutting wheat. The weight is lost from the abdomen, with people typically reporting 2-3 inches lost from the waist within the first 4 weeks—just by losing the wheat.

Beyond weight loss, other health effects are exceptionally common, such as relief from acid reflux and heartburn, relief from bowel urgency and irritable bowel syndrome. People report greater energy and better sleep. Migraine headaches, joint pain, leg swelling, depression, and many rashes often disappear. People with a wide variety of health conditions such as eating disorders, rheumatoid arthritis, neurological conditions like peripheral neuropathy, inflammatory conditions like lupus and scleroderma, inflammatory bowel diseases like ulcerative colitis and Crohn’s disease, report marked improvement or complete relief. Many diabetics (type 2) become non-diabetics and pre-diabetics become non-pre-diabetic. Children with attention-deficit disorder (ADD) and autism experience fewer behavioral outbursts and increased ability to pay attention and learn. So, yes, you can lose weight, often a lot of it, but health is also transformed in so many people.

I call this wheat’s “2 + 2 =11” effect: the total is greater than the sum of the parts. More often than not, the health benefits of the elimination of wheat exceed expectations.

What’s left: lettuce and cardboard?
When advised to remove all things wheat, many people declare: “Without wheat, there’s nothing left!” But that’s the farthest from the truth—there’s plenty left! Many people’s eyes have been closed to the great variety of foods available to us minus the wheat. And, with Pete Evans’ cookbook in hand, you have a built-in advantage: You learn how to transform the many simple ingredients that remain into captivating, beautiful dishes that are truly good for health.

In reconstructing a diet without wheat, first eat real, natural, single-ingredient foods such as eggs, raw nuts and seeds, vegetables, and fish, fowl, and meats. Use healthy oils like olive, walnut, and coconut liberally—cut back on fat? Never! Eat occasional fruit and plenty of avocado, olives, and use herbs and spices freely. Eat raw or least cooked whenever possible and avoid processed snacks and junk foods, and certainly do not frequent fast food restaurants. While it may sound restrictive, a life filled with non-grain foods is incredibly rich and varied.

Recall that people who are wheat-free consume, on average, 440 calories less per day and are not driven by the 2-hour cycle of hunger that is triggered by wheat. It means you eat when you are hungry and you eat less. You eat less but you enjoy what you eat more. It means a breakfast of 3 eggs with green peppers and sundried tomatoes, olive oil, and mozzarella cheese for breakfast at 7 am and you’re not hungry until 1 pm—if you’re hungry at all. It means your sense of hunger is less frequent and much softer. It means that former sweet tasty treats become sickeningly sweet. It means your sense of flavor, your ability to discern savory, sweet, and nuance is sharpened. That’s an entirely different experience than the shredded wheat cereal in skim milk at 7 am, hungry for a snack at 9 am, hungry again at 11 am, counting the minutes until lunch. Eat lunch at noon, sleepy by 2 pm, etc. All of this goes away by banning wheat from the diet and replacing it with natural foods.

Life without wheat is incredibly rich and varied. And, because you are no longer exposed to the abnormal appetite-stimulating effects of the gliadin protein of wheat, you enjoy what you eat more. You thought Pete Evan’s recipes were already beautifully presented and luscious—just wait until you experience them the enlightened perspective of the wheat-free!

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Comments & Feedback...

  1. Nancy McKnabb

    Have been wheat fre for two weeks now…. I have lost a couple inches in the waist and some weight… BUT THE BIGGEST AND BEST CHANGE IS……………the cravings are gone….GONE! I no longer spend my life constantly thinking about what to eat next. I can go shopping without fighting the urge to go get Mickey D food or three letter chicken…. I feel like I have been set free and I will NEVER go back….NEVER!! Thank you for your book! It has saved me!

  2. Boundless

    “there will be no recipes featuring wheat …”

    He needs to be clear about “no Vegemite either” :)

  3. Jerry White

    I wish this was in the New York Times article today on Gluten, good article, but still missed the points above.

  4. JEY

    The photo you have is the one used on his website for his work with Weight Watchers Plate of the Nation campaign. If he has convinced Weight Watchers Aus. to remove all grains and processed foods from their program that would be some earth-shattering news! Or is this new cookbook one of many he has and not related to WW? Enjoyed your summary intro, seems it will a lovely cookbook.

  5. stephen ottridge

    we tried making pancakes with coconut flour. Disaster. Needs 3 times the liquid of wheat flour and they crumble right there in the pan. Any suggestions?

    • HS4

      What recipe did you use for the coconut pancakes? Dr Davis has one in his cookbook (coconut flapjacks) which I’ve made and they were very good and came out beautifully. The recipe uses equal parts coconut flour and almond flour along with all the other usual pancake ingredients (liquids, eggs, vanilla, etc…)

    • Ali

      Not sure, but worth a try using more egg. Eggs are pretty binding in themselves, so using say, 2 eggs in the recipe instead of 1 might make a difference. Some people recommend using Xantham Gum, but personally I would rather avoid anything processed.

    • Rebecca

      Coconut oil and almond flour work really well in my pancakes along with baking soda and coconut milk( canned for richness or carton if you don’t want it to rich)

      • Yola

        Canned coconut milk is dangerous due to the level of BPA in the can. I would suggest using non-canned.

    • Jeanne

      There’s a good recipe in “Cooking with Coconut Flour” by Bruce Fife. I tried several other recipes using almond flour, flax, etc. and I find these ones the best by far. Yes, it takes a lot more liquid and you have to stir the mixture for a minute or two so that it thickens. I’m not sure if we are allowed to share recipes from a book online. Is this a problem with copy write laws? If it’s not a problem I will post the recipe here. Does anyone know the answer?

  6. Joann

    Dr. Davis…
    Will you please address the issue of adhering to the Wheat Belly Diet while being vegan? I have successfully followed the diet for the past two weeks…..however, it seems my food options are very limited. Any tips you can give would be very helpful. Thank you so much for getting this knowledge out there. I feel so much better since cutting wheat out of my diet!

      • Geoffrey

        Yes, I agree with Boundless and like her/his questions.

        I also think that being vegetarian or vegan is not a natural human diet but I really do feel bad for people who are vegetarians or vegans and the bind that they are in. there certainly are political reasons to be vegetarian and I can completely understand the ideals and morals behind it but I think it’s becoming more difficult to argue doing it for your health. I tried it many years ago and I could not get enough protein in me and when I really listened to my body I knew that. I could feel that I was not getting properly nourished. I only eat organic and locally raised animals now. I shop either at Whole Foods, my local food co-op, or the farm stands, and I feel good about these choices and that I’m not supporting the most blatantly egregious meat/chicken industries. I know it’s still not ideal and who knows where my meat really comes from, but I do the best I can in trying to meet my true physical needs and remain ethical. Good luck to all the vegans and vegetarians out there.

    • Ali

      Vegan and vegetarianism often seems a good way to go and many feel great on them – for a while, but many who follow those regimes do eventually find their health deteriorating. That is because although they are great diets (as long as you are not eating wheat and gluten foods in general) for detoxing, they do not provide enough nutrition in the long term.

      It concerns me that so many propronents of veganism, etc., seem to look so ‘old’ and gaunt and the antithesis of ‘vital’. Whilst their ethics may be understandable, are they really doing themselves or anyone else that much good in the long term?

      If you don’t like the idea of eating meat, could you not countenance eating things like dairy and eggs? Cheese is a good source of nutrition and eggs are little powerhouses. As they are unfertilised, there is no growing embryo, just the nutritional elements for their growth contained in the shell.

      It is a sad fact of life that many animals kill and eat other animals – it’s a part of the natural cycle – and they give no consideration whatsoever to any ethical issues! We, however, can, and there are ways to be able to utilize that process in a more ethical way as has already been suggested.

      The whole World is sick, not just humans, but animals too, because we can’t get enough decent nutrition. The damage that has been done by the crap food and chemicals, etc. needs even more nutrition to repair it than than would be needed for normal maintenance. We cannot afford to sacrifice our own health at the altar of ethics. It’s your call, but I appreciate it’s a very hard call to make.

      • Jamie

        I’m shocked at all the comments saying veganism is unhealthy! Are you kidding me? Have you googled vegan Athletes or seen Tony Horton (creator of p90x). They are anything but unhealthy or missing muscle. How is consuming dairy from a COW healthy? How is processed and sodium cheese healthy? There is PLENTY of protein and nutrition on a plant based diet! I am proof. I have never felt better or looked better since cutting out eating animal products…especially processed meats and dairy with all there added preservatives and hormones. It’s amazing to me when people say these kind of things without knowing or doing the research. I do not live on carrots! There are plenty of sources of protein like quinoa, lentils, brown rice, beans, nuts, avocado. I eat these daily, I build muscle just as I did before I became vegan and I no longer have bloating or digestion issues from eating dairy and chicken. I’ve also repeatedly had my blood work drawn and I’m perfect on iron, protein and my cacium levels went up! People don’t realize this (because the dairy industry shoves it down our throat) but milk is acidic to the body, therefore cacium is not only absorbed, but depleted from bones.
        I can assure you, my health is not sacrificed because of ethics. I’m healthier than any of my cheese and meat friends. I’ve also researched and seen how chickens, cows, pigs are tortured and treated. The dairy industry is the most cruel. Animals are God’s creation too and are not meant to be tortured for our own selfish consumption. I find it interesting that humans kill animals, and in return they kill us by deteriorating our health. I also can assure you I don’t look “old” and gaunt and neither do any of my vegan friends. In fact, most people are shocked at my age. You’ve obviously not seen any true vegans. Just because somebody says their a vegan, doesn’t mean they can’t still be eating processed garbage or have a drinking problem, etc. Just thought I’d share my thoughts since a few are unjustly bashing veganism.

        • HS4

          I agree with you that livestock animals should not be mistreated at any stage of their lives. There are small farmers who raise livestock as humanely as possible, all are grass fed or pastured, and then slaughtered quickly. I buy meats primarily from these types of producers.

          But, are not smaller animals, such as rodents also God’s creations? What about insects, and even smaller creatures? In some parts of the world, insects are considered food. Are they not ALL His creations? If so, then what is happening when you grow plants? Have you ever gardened? I challenge any gardener, anywhere on this planet, to grow even one single plant WITHOUT killing untold numbers of small creatures (including microscopic life) – it’s not possible to push the shovel into the earth even once without killing something! So where do we draw the line – above which it is not OK to kill for food, below which it is? For me this is one reason why I have a hard time accepting any moral basis for vegetarianism or veganism.

          In our modern world, so divorced from the realities of food production and human nutritional needs, it’s all too easy to draw sharp distinctions between what it’s acceptable to eat and what is not. I think Dr Davis’ approach is one of the best – a beautifully balanced diet of healthy proteins from animals, unrestricted healthy fats and non-starchy vegetables, as well as carbohydrates from healthy, unprocessed sources. You are free of course, to remain vegan if you wish but as the good doc points out it can only be done with a lot of restrictions. And I believe, in the long term, that neither vegetarianism or veganism can work for most people.

  7. bill

    Am I missing something about this sentence? “But that’s more than modern wheat is genetically removed from its ancestors.” Is it stating something that is backwards from what you want to say?

    and the last sentence of the section: “You thought Pete Evan’s recipes were already beautifully presented and luscious—just wait until you experience them the enlightened perspective of the wheat-free!” I think it’s missing a word but I don’t know what it is.

    Otherwise, a great statement. Keep up the great work.

    • Robin

      Was about to comment similarly.
      “The genetic distance modern wheat has drifted from its ancient origins exceeds the difference between chimpanzees and humans. Chimps and humans genes differ by only a few percent, sharing at least 90%—but what a difference a few percent can make!”

      [I would use an apostrophe with Chimps’ and humans’ genes … ?
      The rest says that modern wheat is more distant in its genetic makeup from what it was, than the (percentage) difference between the genes of chimps and humans.]

      Quote continues:
      “But that’s more than modern wheat is genetically removed from its ancestors.”
      [To me, this infers that the difference between us and chimps is more than that of modern wheat from its ancestors. It should be the opposite. Perhaps I’m misunderstanding what’s written?]

      I think there’s an extra word that shouldn’t be in the last sentence: ” … just wait until you experience (them) the enlightened perspective of the wheat-free!”

      The message is powering its way forward. I just wish our family & friends would get their heads out of the sand about it.

  8. Srandy

    Stephen, try making pancakes with Pamela’s Baking & Pancake Mix. They are amazing and taste much better than regular pancakes.

    • emay

      I see that the ingredients for Pamela’s are
      Brown Rice Flour , White Rice Flour , Cultured Buttermilk , Natural Almond Meal , Tapioca Starch , Sweet Rice Flour , Potato Starch , Grainless & Aluminum-Free Baking Powder , (Sodium Bicarbonate , Sodium Acid Pyrophosphate , Potato Starch) , Baking Soda , Sea Salt , Xanthan Gum

      So many things that aren’t really great for WB, and Dr. D. would say to avoid. (Though I’m sure they’re very tasty, and gluten free).


  9. Karen B.

    I am baffled when someone says “without wheat there’s nothing left!”. My own mother wouldn’t consider eliminating wheat from her diet to see what would happen with regard to her overweight, fibromyalgia and CFS symptoms because she claimed she “couldn’t live without crackers”. How ridiculous! Crackers? Really?

    • Geoffrey

      yes, crackers. It’s amazing how in LOVE people are with their bread and crackers. A friend of mine recently wrote in response to my grain free lifestyle “but I LOVE bread!” Very weird and so enthusiastically over-the-top. It’s such an addiction, and they really can’t fathom letting go…. such strange attachments people have developed with their wheat products.

    • Dr. Davis

      Yup. The addiction makes it very tough for many people, many of whom do indeed live largely on this corrupt grain.

    • Paula

      It’s funny you said that, my MIL eats crackers all the time, everyday! There is no way no how she or my FIL would give up wheat and they would say “what is left to eat?” They both suffer from many many ailments that going wheat free would help, the least of them being weight loss, but I don’t even need to suggest it because it would be a big fat NO!! Not sure how the holidays will go over this year meals are very wheat, starch, sugar laden! Glad I have several months before I need to worry about it.

  10. I’m proud of being a vegetarian. Though i’m not a big fan of wheat, but after reading this article. I feel that i need to change my diet to wheat diet accompany with this green coffee extract. I hope this will make me achieve my ideal weight in 4 weeks time. However, tell me what do you think about this

    • Dr. Davis

      I have yet to see any effect develop with the green coffee bean extract.

      The data on its capacity to block glycation is quite good. The single study of weight loss suggests big effects, but I have not seen anybody lose even a pound on it.

    • Rebecca

      Hey Jamie, I read a study on the net about how green tea in the combination of drinking coffee helps you burn more fat/ calories. I drink green tea and lots of coffee and I seem to have lost wieght at a quicker pace then my hubby but I had baby wieght so more to lose to start with. I know I lost 6 inches the first month and 10 so far being on wheatbelly since the end of November. I always drank green tea and coffee everyday but did not see rapid weight loss results until I tried wheatbelly so to speed things up green tea and coffee will help but try to really eat the wheatbelly way and the inches should slide off:)
      P.S green tea is super good to keep away colds and detoxify I would drink it brewed instead of buying a powder

  11. tom keefe

    My wife and I both have been wheat free for just over a week and we both feel great. I have UC and Diabetes and I think this will help me get off those meds. they say they don’t know what the real cause of UC is but I wonder if it could be the wheat.

    • Dr. Davis

      I’ll bet you experience marked improvement in your ulcerative colitis, Tom. It may require more than a few days, however, as inflammatory and autoimmune conditions require an extended period of several months to respond.

  12. Loanne

    Dr. Davis, I had to write and let you know this is the best plan I’ve followed – EVER! I’ve always been overweight, but now have found a way to live that has taken away the “brain fog” and just feeling better! I still have skin issues (not bad), but at least I can think clearly. AND…I’m down almost 30 pounds since Thanksgiving, and hoping my blood tests come out much better in April. I’m finally getting brave enough to use almond and coconut flour and actually bake something…I’m fearful not being able to stop at one muffin or cookie, and of slipping back into the sugar binges, etc. Thank you, Dr. Davis, for being courageous enough to publish this book! I’m pretty certain there are many grateful souls out there.

    • Dr. Davis

      That’s great, Loanne!

      To help arm yourself against such binges once you are wheat-free, be sure to increase your intake of oils and fats. Add them at every opportunity, e.g., more olive oil to your scrambled eggs, more oils to your soups, more coconut oil just about anywhere. They induce satiety and may stave off any cravings, particularly while you are withdrawing from the opiate in wheat.

  13. Annie

    Dr Davis, it’s been 6 months I follow the WB way of life. Before that I had so much pain in my feet and joints (I couldn’t walk properly since 2008). It took a month to regain capability to walk after I cut the grains and sugar from my diet. I was so happy, I had tears of joy! Now I don’t understand why, but the pain in my feet (and joints) is there again since last saturday with no reason. I also have a frozen shoulder since december.
    I eat habitually NO grains at all, but last friday I ate some GF sushis for the 1st time since I follow you (could it be the reason for the pain?). I’m stressed about that situation and I’m afraid to feel that pain all my life! (I’m 38 years old only)

    • Loekie

      I had the same, and eventhough you follow the diet, it sometimes comes back. But hold on, the periods of discomfort will be shorter and shorter.

    • Galina L.

      There is a wheat in a soy sauce which is normally consumed with sushi, also sushi rice is very heavy in sugar.

      • Annie

        Thanks a lot Loekie your response encourages me to continue… Anyway I feel better overall since I eat WB style (no gas, bloating and stomach pain)…

        Thanks Galina for your comment, it could’ve been the soy sauce, but I didn’t touch it. And I bought it in a restaurant who offers Gluten Free sushis, so they don’t suppose to have cross contamination. Maybe you’re right about the sugar content that could’ve inflame my joints, I don’t know! That’s why I didn’t eat sushis since last september, I knew it was too sugary. I ate sushis every week in my “other life”, so that’s a big sacrifice for me not to take it “in my new Wheat Belly lifestyle”…. If the sushis were the cause of my pain, it’s worth it to stay away forever.

  14. Annie

    I understand that sushi rice is too high in carbohydrates and it can prevent weight loss. Maybe there was hidden wheat in my roll. But do you think Boundless the sushis are the reason why my pain is back? It is as painful as it was before I began Wheat Belly 6 months ago. It’s been 5 days and i would say that it’s a little painless today, maybe 25% relief. It makes me believe that maybe I will never heal from my inflammation; my alimentation just keeps me away from the pain….
    I say ADIOS forever to my delicious sushis but it’s worth it ;-(
    Thanks Boundless for your help, and for all the precious time you give to all of us Wheat Bellyers!

    • Boundless

      > … sushis are the reason why my pain is back?
      I can only offer speculation on that.

      If the flare up was just due to carbs or sneak wheat, I would expect the symptoms to eventually subside. You could later re-challenge your carb sensitivity.

      Sushi, of course, is uncooked fish. There are potential hazards, particularly parasites, but also fish fraud.

      Was any of the sushi “tuna”? Google “sushi tuna escolar” for an eyeful from recent news (the typical symptoms of escolar consumption don’t seem to match yours, however).

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  16. SusieA

    So delighted to see this post. Pete Evans, and his amazing transformation, were what started me down this route. He exudes health and vitality and once I saw him on the latest series of My Kitchen Rules, I just had to know what he was doing. I am far from adverse to good nutrition but seeing the effects on somebody I see all the time really brought it home for me. I’ve been about 95% wheat free for about a month but am not seeing desired effects on my weight, energy or health yet. I still believe though and really feel that I need to commit myself to going wheat and grain free. I feel ready now. Time for a change.

  17. Epre

    Can I eat Cliff Bars on the wheat Belly diet. What about Zone Bars? I need quick and easy.