Paleo with personality

My friend, Dana Carpender, has just come out with a great new cookbook: 500 Paleo Recipes: Hundreds of Delicious Recipes for Weight Loss and Super Health.

Anyone familiar with Dana’s earlier low-carb cookbooks, such as 1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back, or follow her Hold the Toast blog and podcast, already know that she has a razor-sharp wit and a tongue to match.

So what Dana brings to the table with her new recipe book is not just a nice, smart, and well-organized compilation of 500 recipes consistent with popular conceptions of a Paleo lifestyle; she also does it with cleverness and style.


” . . . we’re not going to replicate the caveman diet; we can’t. We’re not going to replicate the caveman lifestyle, either. Most of us have jobs that call for the same actions or inactions at least 40 hours a week, something Ogg never imagined. Most of us wouldn’t given up central heat, air-conditioning, or artificial lighting, either.”

Or, in comments about eating “natural” foods:

“Wake-up call: Many of the most toxic things on the planet are natural: rattlesnake venom, death angel mushrooms, tobacco. Natural stuff can ruin your health at least as quickly as artificial stuff. I whole-grained-and-beaned my way up to a size 20.”

I especially love Dana’s no-holds-barred personal commentary about her own dietary adventures over the years.

Among the 500 recipes:

Deviled Cod
Turkey Chili
Broccoli-Apple Soup
Mushroom Stroganoff with Eggs
Asian-Tex-Mex-Fusion Slaw

(That last one really sounds intriguing!)

Yeah, sure: There are a growing number of such “Paleo” cookbooks that have become available, especially over the past year. But Dana’s unique and clever style, along with her seasoned dietary pedigree, put her in a class of her own. If you need a laugh along with some wonderful new ways to enjoy healthy, completely manageable recipes consistent with the Wheat Belly lifestyle, you will love Dana’s new cookbook.

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Comments & Feedback...

  1. Deborah

    I just bought this recipe book on my ipad and am very happy to have all this variety in my new Wheat Belly approach to eating. When I started on wheat belly I complained I had nothing to eat ( it took me a while to catch on to the program and eat fats and meat). But with the Wheat Belly cookbook ( which I love) and now this cookbook I have so much to choose from. My teenage daughter also loves that I am cooking more using real foods (as opposed to packaged) , we both can’t wait to try out all our new recipes.

  2. Elizabeth

    I’m finding that the “habits” in my head are needing “auto-correct”. I even dreamed I’d made a corn dog for lunch THEN had to put it aside for something more healthy. Have the Wheat Belly cookbook so will look into this one as well. Thank you!!!!

  3. Mary D

    Fantastic! I have several of Dana’s other cookbooks and have always found the recipes to be clearly and concisely written and not use a lot of ingredients that are expensive or hard to find. She tests her recipes relentlessly and is available to ask questions of (via her blog or email) should you get confused. Yes, she has a sharp wit, but she is a lovely, caring person also.

    I can’t wait to get my hands on a copy of this book!

  4. Grace

    Are the recipes pretty low carb? Paleo doesn’t always = low carb I have found. Have had trouble trying to keep our meals at 15 net carbs or lower, so I was just wondering if a good portion of the recipes meet this criteria. Thank you! As someone who loves to cook, has a huge recipe collection (which is now mostly useless to me!) and loves trying new recipes, I look forward to some more meal ideas. We are stuck in a bit of a rut…. :)

    • Deborah

      You can preview the book by clicking on the link above which takes you to Amazon. The book gives a nutritional analysis per serving of calories, fat, protein, carbohydrates, fibre, and net carbs per serving. From looking at the net carbs per serving, yes most of the meals would be under 15 grams. I am new at low carb eating myself and find the more recipes I can get the better.

      • Grace

        Thanks. I did try looking at the preview, but wasn’t able to see any of the actual recipes – I could only see the beginning pages with all the basic information. I did go ahead and order it though. If the doctor says it’s good, I trust his opinion! I bought another paleo books as well. Hoping for a good influx of new things to make. :-)

  5. Erin

    What are thoughts about these “diets” or ways of eating for children? As a mother of 4 young children I’m not going to prepare 2 separate menus. What I eat, they eat. I’m actually not the one I would change for though. I’ve never had any weight issues and not even any health issues. My 9 year old however is overweight and needs to loose about 10-15lbs. She’s about 4.5′ and weighs 90lbs. Not hugely overweight but something I’d like to get under control sooner than later. The mystery is that she’s the only one, myself and my husband included. I’m 5’8″ at 115 lbs and my husband is 5’10” at 160lbs and our other younger children are all under the 50th %tile for their height. I would NEVER put her on a diet but changing the way our family eats is an option. I’ve read the book and scoured the website but nothing is really said for children. Any thoughts would be greatly appreciated.

  6. Uncle Roscoe

    I’ve recently become aware of diseases associated with anti-NMDA-receptor antibodies. Cells use NMDA receptors for importing glutamic acid, or glutamate. Glutamate is an hybrid sugar/protein molecule which cells can use for food. Anti-NMDA antibodies were only discovered about four years ago …..without my knowledge.

    Generally anti-NMDA diseases are singled out when patients exhibit symptoms of early-onset dementia. About 90% of these cases are women. About half of anti-NMDA cases in women are accompanied by hormonal cancers, usually in the reproductive system.

    These cases are interesting to me because my mother was diagnosed with schizophrenia when she was about 37 years old. I was 10. Later I discovered that schizophrenia usually begins in people between the ages of 16 and 26. 37 was an unusually advanced age for schizophrenia onset. Following my mother’s diagnosis, she developed female troubles, the details of which were kept from me. She had an hysterectomy. The association between psychosis and female reproductive diseases goes back forever. I believe the root prefix “hyster” is from Aramaic. It applies both to female reproductive diseases and to psychosis.

    A couple of Google searches revealed that, ballpark, 8% of schizophrenics have ANR antibodies, and that about half of all patients with anti-NMDA-receptor antibodies have either schizophrenia or schizo-affective disorder. I only wonder how many other neural and psychiatric diseases have wheat and anti-NMDA antibodies in their causal pathways.

    Because cells use NMDA receptors for importing glutamate, it would be no surprise to discover that anti-NMDA-receptor antibodies are associated with ingestion of wheat. Wheat gluten contains about 25% glutamate, the highest glutamate content of all primary foods. As I said, anti-NMDA-receptor antibodies are also associated with cancer. And cancer is associated with cellular glutamate uptake. So association between anti-NMDA psychosis and wheat ingestion would be consistent with evidence that cancer is associated with wheat ingestion.

    In healthy bodies at rest, cells are protected from rapid glutamate uptake by tissue transglutaminase (TTG). Autoimmune diseases, such as those caused by wheat ingestion, concentrate their initial attacks against tissue transglutaminase. Secondary autoimmune conditions associated with glutamate uptake are generally associated with the autoimmune destruction of tissue transglutaminase. Cells which lose TTG protection become free to import glutamate at accelerated rates.

    I think it’s safe to assume that people develop anti-NMDA antibodies because their bodies are attempting to attack the mechanism which allows cells to import glutamate. I would bet a whole nickel that cancer and many neural and psychological diseases use the same pathways, and are caused by ingestion of wheat and foods with related sugars and proteins.

  7. Sheryl

    Grace, no the recipes are not very low carb. I believe Dana Carpender mentioned that in her blog (or somewhere!), that the recipes are not as low carb as her others. I’m assuming she’s using honey, etc. in her recipes, which I won’t touch.

    Also, it’s been my experience that a lot of her recipes need to be tweaked a lot. She is very creative and has great ideas, and I recommend you spin off her recipes into ones that are truly your own. The coconut loaf I made from the book Glycemic Load Diabetes Solution (it’s a book by Dr. Rob Thompson and t I’m following his diet, only gluten free, and she wrote the recipes), was way too sweet, needed a lower baking temperature and way less salt, plus it was way too dry and needed more fluid. Personally, I’d stick with the Wheat Belly cookbook.

    • Grace

      Thank you so much for the response. I did order the book already, but I will see what I can do tweak the recipes. As a very experienced cook, I think I can handle that. Otherwise I will just Ebay it! :D But I do wonder why Dr. Davis “endorses” this book if it doesn’t really fit his criteria for healthy food? Just kinda wondering…

      I do have the Wheatbelly cookbook and love it though! Thanks for your input. It helps a lot.

      • Hi Grace,
        He probably endorses it because a lot of recipes probably do fit the criteria. I just don’t think they are as low carb as her normal recipes. If you’re an experienced cook you won’t have any problems with the tweaking. But I must say, I just made Dana Carpender’s Butterscotch oat balls cookies (the whole recipe uses only 1/2 cup oats), and they are awesome without any tweaking whatsoever. So now I feel badly about even mentioning that. Enjoy your new book and let us know what recipes you like!

  8. Roye

    Forgive me if this isn’t the right place to ask this question, but speaking of “net carbs”, I know we’re suppose to subtract fiber from the the total carbs but do we also subtract “sugar alcohols” to get the amount of net carbs, I’ve read where you’re suppose to subtract both fiber and sugar alcohols and yet I can’t find any reference to that here?

    Thank you for any help.

    • Sheryl

      Roye, I’m certainly no expert, but I believe in his book Wheat Belly, Xylitol is an ok sweetener, and there’s no mention of needing to count them as carbs. I wish I had the book in front of me, but it’s home right now. I personally don’t count sugar alcohols as carbs. I only subtract fiber from carbs. The only ones I use are Xylitol and Erithrytol. I read that Erithrytol is eliminated from the body within 24 hours, so why even bother to count it? I used to use a lot of Diabetisweet, but Xylitol is easier to find now. Perhaps the good doctor will clarify the use of sugar alcohols. But I do use them as a sugar substitute and they never affected my weight loss.

      • Roye

        Sheryl thank you so much for your reply. I need to look it up in the book. I’m a little confused when you say you don’t count sugar alcohols as carbs, but you only subtract the fiber from the carbs. I’m afraid to use Xylitol because I have two Boxers and it’s suppose to be lethal to dogs. But I do use Erithrytol and it says 4g carbs per serving but it also says Erithrytol 4g so all the carbs are from Erithrytol and not necessary to count?

        Thanks again for your reply.

      • Dr. Davis

        Let’s get away from carb counting when it comes to sugar alcohols and ask instead, “What are the glycemic potential (blood glucose-raising) of these various sugar alcohols?” You will find that:

        Mannitol, sorbitol, and maltitol act about half as bad as sucrose
        Erythritol hardly budges blood sugar at all.
        Xylitol raises blood sugar minimally and only with consumption of large quantities (e.g., several teaspoons).

        I therefore suggest we all avoid the first 3, not to mention they also cause lots of gas and diarrhea.

        • Roye

          Thank you so much Dr. Davis for replying, I think it’s wonderful how you answer our questions and try to continually help us.
          The sugar alcohols are a bit confusing but will stay away from the 3 you point out are most harmful.

          Thank you again for your reply.

          • Sheryl

            Roye, I agree. It’s amazing that a busy M.D. like Dr. Davis comes on here and actually “talks” to people. I haven’t found that in years!

            Roye, good luck with your venture into Wheat Belly and using Xylitol, etc. They are such great sugar substitutes. I also use Splenda. Have fun with this way of eating!

    • Boundless

      Other than that the author thinks carb super villain #1 is fructose rather than gluten-bearing grains, the message appears entirely consistent with the WB view as I understand it.

      • Neicee

        A commenter by the name of Grechen did a splendid job of touting the wonders of Wheat Belly and Dr. Davis. Concise, to the point, brought out the information without the hysteria of others over on that site…..gosh, you’d think the nutritionists and some nurses were the smartest on the planet. ;) I was tempted to jump in and ask how many were at their ideal weight and did any suffer any from aches and pains? Naw.

        • Boundless

          > I was tempted to jump in and ask how many were at their ideal weight …

          Diet tip of the day:
          Never take nutritional advice from an overweight person :)

          Yes, Surgeon General, I’m looking in your direction.

  9. Lee Graham

    Hi Dr. Davis,
    Why do other countries like Italy, Greece and France not have the Wheat Belly problem? I believe they eat a lot of wheat.

    • Dr. Davis

      There are a number of reasons why these countries have experienced less of a problem, though they are not entirely free of all the other effects of modern wheat. Among the reasons: more likely to eat with family at designated meal times, less reliance on processed foods made with wheat, higher fat intake, greater physical activity.

      These countries are indeed experiencing their own crises in weight gain, diabetes, celiac disease, etc., but they are just not experiencing it to the extravagant degree we are experiencing in North America.

  10. Fiona Jesse Giffords

    The paleo diet can lower the risk of cardiovascular disease, blood pressure, markers of inflammation, helps in weight loss, reduce acne, and encourages fitness and exercises. So better to start this diet with so much different varieties of paleo recipes from Dana, it will be more easy to work out the diet plan.

  11. JillOz

    Hi Dr Davis,
    you book was “reviewed” here:
    my comment:
    JillOz4:39 AM


    you can have bread, muffins, cake etc as long as it is not made of wheat or the starches Davis lists eg tapioca, potato etc.
    So your first fail is that you didn’t read the book properly.

    I went off wheat and my asthma has decreased dramatically.

    Perhaps next time you review a book you can concentrate on the book, look up the refs yourself instead of relying on silly reviews by others (yes i’ve read some of those), ask any questions you have to the author, and forget trying to corner the market on sarcasm when you’ve barely mastered book reviewing.
    Did you follow up any agricultural research or techniques to see what’s happening with wheat in your country, to check out Davis’ claims against what is happening in the field (as it were?)
    I did, adn i’m not even a scientists. But it seemed logical to me.
    then i gave it a shot and my health is much better.

    It’s “reviewers” like you that encourage people to ignore good books that can help them, unless they see that you’re more about the attitude than the substance.

    Book review fail, sir!

    I get really annoyed (cos i can’t say (*%$*%$_* f’d off) when these idiots lose the main emphasis of the book ie the change in the gliadin protein and decide to chuckle witlessly about WB. Sure, not erveryone is rendered practically disabled by wheat, but that’s more good fortune than anything, even if they do live healthy.
    For those of us who do have serious issues with wheat, at least we can know why, and do something about it.
    i’ve by no means fised mysleef up, bu even if I never lose another pound I’ll still be doing better than i ahve in recent agonising years.

    It’s not that hard to check out what’s going on in the world of wheat engineering. IThey should make that a priority.

    • Dr. Davis

      Thanks for the support, Jill!

      It’s hard to take these kinds of “reviews” seriously when they refer to the other “reviews” that boil down to such arguments as “The Dietary Guidelines for Americans say we should eat wheat,” or “Most people can eat gluten.”

      I make it a point to not help them by commenting and leaving a link back. I’m happy to deal with real scientific criticism, not the rants of people who have little to add.

  12. Barb in NC

    Dana was the reason for my success with low carb eating many many years ago. I read her first book, How I stopped eating low fat and lost 40 lbs, not exact title, but sure most here know it. Then followed her Hold The Toast blog and list serve for years, exchanging recipes and advice/support with the members back then. It was eye opening to me, how she was able to come up with such wonderful recipes and low carb substitutes for the foods we mostly miss when going low carb. I’m quite an experienced cook myself, but her creativity is what inspired me to start really cooking with more enthusiasm, and I did quite well, was healthy and slim.

    When my daughter went off to college, I went back to work full time, back in 2004, and within a few months, gained almost 50 lbs. I think it was mostly stress, and not having the leisure time to cook fresh meals daily, and of course, as I regained the lbs, I became more sluggish and unhealthy. Started eating out more, drinking more, snacking more, moving less. I let go of low carb totally, and went on a sugar and alcohol binge. I did lose some of the weight a few years ago, but not in healthy ways. I find socializing the most difficult thing of all. Esp. being invited to someone’s house for dinner. I try to avoid it like the plague now, most of my friends do not follow a low carb diet, and I have a difficult time saying no if I have pasta, bread and cake as my only choices, it seems impolite.

    I still read almost all low carb sites, and bought the Wheatbelly book Christmas a year ago, for my daughter, actually. She was having very strange panic and anxiety attacks, which we at first thought were stroke or heart attack. She was in her early 20s, and would suddenly have numbness creeping up her arm, all the way to her face, trouble breathing, not like asthma, which she had as a child, but more like pressure on her chest etc. Three time she drove to the emergency room and would have full sets of tests, costing us thousands (no insurance at the time) to show she was perfectly healthy. The symptoms would usually subside, by the time she got to see a doctor, and after much searching and reading, we came to the conclusion it was hypoglycemia, which runs in our family. Made sense, and I got us the books to read, esp. Julia Ross, Diet and Mood Cures, and she now takes supplements that have helped to avoid most symptoms.

    But every once in a while, she still would feel that creeping sensation of paralysis on her arms, or up her neck … and she would always text or call me, saying – Mom – it’s happening again! By then she knew it was probably just a food reaction, but it was still very scary to her and me too, of course. Her father died very young, age 36, of a heart attack brought on by severe asthma and the flu, so fear grips my heart each time she would have these horrible attacks.

    Sorry about this lengthy post, but thinking back, it’s so easy to see what the culprit was: after reading Wheatbelly, she started cutting out all wheat products, low carb beer, low carb bread, low carb wraps etc. which we had still seen as legal up to that time. IT WAS THE WHEAT!!! The change was phenomenal: no asthma, no panic attacks, no depression and bad moods, premenstrual cramping …. all gone overnight it seemed! It was easy for us, because of my life long tendency to cook low carb for us anyway, and it’s been fun to bake and cook again, we love the Focaccia and Chocolate chip Cookies, the pizza crust, so many recipes we make now, and they are all fabulous! I also love the fact that I can now eat one cookie, and be satisfied, not having to eat the entire lot.

    Thank you all for sharing ideas, experiences, recipes, encouragement, scientific explanations, it all has come full circle, and has been life saving to us all.

    I have more to tell, but have to run, thanks for allowing us to tell our stories, it will be a long journey, for sure. And with my upcoming surgery, i have renewed incentive to stay on the straight and narrow.


    • Dr. Davis

      Incredible, Barb!

      You have liberated your family from the chokehold of this thing, now setting them back on the course of control over impulse, emotions, appetite, andh health.

      Please feel free to share all your stories!

      • Barb in NC

        Thank you, Dr. Davis – it’s a rare day, that I don’t take the opportunity to spread the word on the evils of wheat. Just this morning, a coworker came in to ask for help with something trivial, and she started crying, it was strange. I asked her what was wrong, surely the subject she was asking about wasn’t that sad or upsetting? She told me a long story about medications she was on for depression, insomnia, constipation etc. So of course, I couldn’t help myself and sent her off with the addy to your blog. This happens more than I can recount, another coworker telling me about her 3 year old with acid reflux, another one with IBS … going through all sorts of testing, and all being put on countless medications! They each learned about wheatbellyblog, lol ;)

        But a quick story I wanted to tell about the fact that some people love to throw the “Placebo” word at me, when I tell them about the wonders of wheat free eating, and how so many symptoms dissapear I have a weapon in my arsenal, that they don’t expect. You see, about 5 years ago my daughter rescued a beautiful yellow lab from the Human society, his days were counted, and he wasn’t even a year old. Such a gorgeous and loving puppy we got. When we picked him up at the Vet’s where he had been taken to be fixed, they called him the Jumper, because he jumps like a little Circus pony, when he’s happy and he usually is. ;)

        So after bringing him home, we went and got some pretty good Chow for him, not the cheap stuff, but still had fillers like oats and rice and other grains. I noticed right away that he had very dirty and itchy ears, but figured it was some kind of infection from the pound. We took him to our Vet and they gave him the obligatory antibiotics and a thorough cleaning, and things got better for a few weeks. Then out of the blue – black stinky stuff was coming out of his ears, he would shake his head so hard, ears flopping, that we thought his brain would be rattled! He left black stuff all over the walls, as he shook his head non stop, and I was horrified. I did my usual thing when in doubt, went online to do my search for answers, and came across a great site, by a Vet who talked about allergies to grains, can’t think of the name right now, but might post it when i find it, because this guy was great! So next day I went to super market and bought bulk ground beef, and fed him nothing but the raw meat for a day. After ONE day, he had the cleanest ears you can imagine! It was truly like a miracle, and if I hadn’t seen it with my own eyes, I might have trouble believing how fast it happened, but all the crud and head shaking was gone, he was happy and we went hunting for a better food, and found Taste of The Wild, which has no grains, and he does well with it. I supplement with fatty meat still, because it’s what canines should eat. But we all take short cuts I guess.

        So. anytime a person asks me about Placebo effect, I tell them the story of Murray and his ears, and they have to agree, that he could not possibly have know, I was testing him for allergies to grains.

        I have so many stories like that, and it’s frustrating that we can’t just make people see the light, over night. But I’ve come to realize, you can lead a horse to water, so to speak, but you can’t make him drink. Share the information, enforce with the experiences here, and let people decide to try it or not, just as you’re doing.

        As others have said, I think you’re a true hero for taking the heat and sometimes ridicule that is being heaped on you by ignorant folks, but it’s reassuring to know there are some doctors and other medical professionals out there, who are not afraid to stand up to the powers that be, who are all about greed and megalomania.

        Many thanks, again ….


        • Dr. Davis

          Thank you, Barb! Yes, we discover so MANY solutions to so many health problems with this simple notion of removing wheat!

          I see patients every day who transform their health evidenced by metabolic measures, such as drops in blood sugar and HbA1c, triglycerides, small LDL particles, blood pressure, inflammatory measures, etc.–none of which, of course, can be explained by a placebo effect!

          Keep on fighting the good fight! You will transform the health and lives of those willing to listen.

  13. GG

    I am by no means a vegetarian, but tend to eat meat only about once a week. I have just been diagnosed with a B-12 deficiency (and am low in iron), so am considering removing grains from my diet, among other approaches. That said, it seems to me – and granted, it’s purely anecdotal – that most grain-free advocates eat a lot of meat. How do people reconcile their ecological footprint on this front?

    On a related note…in a perfect world I would purchase only organic, grass-fed, grain/hormone-free meat from a local farmer, but this is simply cost prohibitive. I would be interested to hear how others manage some of these issues.

    Many thanks.

    • Dr. Davis

      The “ecological footprint” question is an issue I think about quite a lot. This will actually be the basis of an upcoming book I am working on.

      Suffice to say for the present:

      1) High-yield monocrops–wheat, corn, rice, and soy–now constitute in excess of 60% of all human calories, the crops controlled by top down, vertically-integrated agribusiness giants.

      2) Easy, cheap calories from the seeds of grasses, in particular (wheat, corn, rice), have allowed the human population to expand to 7 billion people. Without these cheap, easy, agribusiness-generated calories, world population would have stalled at a lower level many years ago.

      3) World overpopulation is experienced as global warning/climate change, increasing acidification of the oceans and shrinking of the coral reefs, a shrinking ozone layer, increased salinization and erosion of farmland.

      In other words, all the major problems of our time have as their primary cause: high-yield monocrops.

    • Jeff G

      The truth is that agriculture is the most destructive thing humans have done to the planet, and more of the same won’t save us. The truth is that agriculture requires the wholesale destruction of entire ecosystems. The truth is also that life isn’t possible without death, that no matter what you eat, someone has to die to feed you.
      98 percent of the American prairie is gone, turned into a monocrop of annual grains. Plough cropping in Canada has destroyed 99 percent of the original humus. In fact, the disappearance of topsoil rivals global warming as an environmental threat. When the rainforest falls to beef, progressives are outraged, aware, ready to boycott. But our attachment to the vegetarian myth leaves us uneasy, silent, and ultimately immobilized when the culprit is wheat and the victim is the prairie.

        • Jeff G

          I didn’t say that.

          That’s from Lierre Keith’s book.

          You can read some of it (preview) on Amazon.

      • GG

        It’s not the ‘death’ part that gets me. I’ve just always thought about it within an energy in vs energy out/land consumption perspective. And as much as I’ve decried the soy and corn agribusiness, I’ve never really given thought to grain, to be honest. This is completely new, and very challenging. Compelling, for sure, but challenging.

      • Barbara in New Jersey

        In the 7 months since I started following a WB way of eating, I am still finding may way though this maze and learning.

        At first, I searched for and purchased Julian Bakery frozen breads at a health food store. $10 per loaf and not to my liking! Big mistake! Since the store was a fair distance away, I bought every low carb, wheat free and WB style breads the store carried, thinking I would choose the one I liked best. They were all tasteless to me and I vowed to start making my own. About then, Dr. D’s cookbook became available and I like the recipes. Tried some others too, but seem to come back to Dr. D’s.

        Now, I have realized that I don’t eat nearly as much bread or baked goods, most of them using almond flour. The cravings and snacking just doesn’t happen. I have just gotten out of the habit of sandwiches for lunch or make open faced ones.

        I too, purchased the flour in bulk and found a place in my refrigerator to store it for longer shelf life and it is tightly sealed. At 4 cups to a pound, it gets used up surprisingly fast. I wouldn’t worry about not using it up.

        As your knowledge progresses, you will learn to eat plenty of Omega 3’s to counteract the Omega 6’s in the foods you eat. Taking a supplement for Omega 3’s helps too. The longer you stay on WB, the more you get to know exactly what your body likes and doesn’t like. The amounts of Omega 6’s in a slice or two of almond based bread has to be fairly insignificant. Like eating avocado on a regular basis. Omega 6 consumption drops significantly when grain free anyway. Don’t worry! The ratio has to be in balance.

        • unterderlaterne

          Barbara, thanks for responding! I did not pay much attention to the balance of oils and fats! Maybe I have to read the Wheat Belly Book for the 3rd time! In my excitement I tend to skip over things, I read the darn thing in one day! (the first time) .I always have taken Fish oil gels , morning and night and talked my husband into doing the same. He came down with prostate cancer and the radiation ruined his intestines and other important functions. So A study from Europe now claims that men taking Fish oil have more prostate cancer than men that do not. Oh the guilt!
          Barbara remember we talked about not having enough freezer space?
          I just ordered a Donvier I Quart ice cream maker-non electric! The whole machine is only 7 inch H+61/4 dia. It has a 5 star review, can not wait to make pure ice cream.
          A propos BREAD , have you ever tried the NEW Zealand sunflower seed bread? I love it. Instead of the buttermilk I use the whey from the probiotik yogurt I make. I only take half of the sunflower seeds that the recipe calls for .I grind caraway seeds(Dr. Davis idea in his cook book) and add those to the dough. I also cut down on the cheese (cheddar) ! I am crazy about that bread.

          • > So A study from Europe now claims that men taking Fish
            > oil have more prostate cancer than men that do not.

            It was noticed here and at:
            including a link to remarks by Robb Wolf that suggest it was a junk study (a fishy China Study if you will) resulting only in some interesting correlations.

            Isolate the data for low carb, and I’ll bet the correlation mysteriously vanishes.

          • Barbara in New Jersey

            Good morning!

            Another food item you might try is bone broth. Buy organic chickens or pastured animal bones. Weston Price Foundation has wonderful recipes and there are many others on line. Jan from Key West raves about it. All true! This is VERY healthy for both you and your husband. Even though it is summer, you can make it in a crockpot so it doesn’t heat up the house.
            Check WheatFreeForum too. You can freeze the broth. Have 1/2 cup every day to rebuild your health. Organic animals produce more collagen in the broth.

            I will make the bread as you suggested. I like the ground caraway in the “rye” and “pumpernickel” so it will add a dimension to the sunflower seed bread. Use white cheddar because it doesn’t have annatto coloring which can be an intestinal irritant.

          • Dr. Davis

            I don’t believe the weakly-constructed study that suggested an association between fish oil and prostate cancer is cause for concern.

            It is contrary to all preceding studies that demonstrated reduced risk for prostate cancer and was constructed in such a way that no cause-effect relationship can be discerned. The media mis-reported the findings, also.

            Can you provide the link or recipe for your New Zealand sunflower seed bread? It sounds wonderful!

      • unterderlaterne

        Bountless you truly are a treasure ! What would we do without you? You are like Dr. Davis right arm LOL.
        Thank you! Barbara from California.

    • Dr. Davis

      I am obviously a harsh critic of food and problems in diet.

      But this is patent nonsense. Yes, there is potential overexposure to the omega-6/linoleic acid form of fat. But note that it is also an essential form of fatty acid; you cannot do without it.

      Instead, I choose to not use processed oils such as corn, sunflower, safflower, etc., as well as processed foods. You thereby sharply slash your intake of these oils and obtain the modest amount from nuts which have plenty of other great things, including lots of monounsaturated oils.

      Pick your battles in diet. This is not one of them.

      • unterderlaterne

        Dr. Davis,
        I worry too much about everything. (according to my husband) I appreciate your reply very much. Barbara.
        PS. I had my coffee this morning and forgot to eat all day! No HUNGER, HALLELUJA!

        • Barbara in New Jersey


          I am happy that the benefits of this way of eating are becoming obvious for you. Keep up the good work! All your efforts are worth the time and effort to adapt to WB.

          I had a friend take me to Costco like you recommended and was very pleased with the nuts and coconut oil prices. Thank you for the tip! I want to share another tip: dry coconut milk powder comes in handy when you only need a small amount for a recipe. Too many times I have not been able to use the whole can or container before it went bad. This powder can be made thicker or thinner depending on your recipe. Add water or coconut oil. It comes in a small envelope. I found Maggi brand, but there are many other brands and sizes. Now I don’t open a can for only a few tablespoons of milk.

          • unterderlaterne

            Barbara, I replied earlier, but it did not get posted .
            Just wanted to tell you to visit every aisle at Costco because our items are not all in one place. It takes time but is worth it. I am glad that I do not have to pay shipping any more, I hope you found the golden flax and the nut milks! Maybe this post is redundant, I can not remember what I wrote in that particular post.
            Time to make my Chia Pudding!
            Thank you for your help !
            Barbara from California.

  14. Barbara in New Jersey

    Hi Jan in Key West,

    Yes, you are quite correct about the ingredients in dried coconut milk. They include maltodextrin, sodium caesinate (milk protein) and sodium phosphate. Cans of Trader Joe’s Coconut Cream contain sodium carboxyl methyl cellulose, anthem gum and water. Goya Cream of Coconut: sugar, polysorbate 60, salt, mono and diglycerides, propylene glycol alginate, sorbitan monstearate, guar gum, locust bean gum. Roland Classic Coconut Milk: water, guar gum, sodium carboxy methyl cellulose, polysorbate 60, sodium metabisulfite.

    Grace Foods sells a creamed coconut product with no additives, inconveniently packaged in a plastic bag, that can be used instead. Contains 6 TBS. Expensive, but possible replacement for the powder. It is has a hard consistency like the jar of coconut oil and it not that convenient to use.

    I don’t have any refrigerator cartons of the milk at the moment to be able to compare their ingredients. Until I can find a substitute with fewer chemicals, the powdered milk seems almost benign! The envelope contains 5 TBS which will yield 1 cup of coco milk or 1/2 cup coco cream.

    I think that as time goes on, there will be better quality products available to meet the demand. Right now, we have to do the best with what we have. Thanks for bringing this topic to the forefront.

    • Barbara,
      Like you, I’ve been on a mission to find ‘clean’ powdered coconut milk and so far, I haven’t found one. I currently use Thai brand organic (canned, 13.6 fl oz)….ingredients: organic coconut milk, water, guar gum…..I freeze the leftover in ice cube trays. But I do hope one day someone develops a dried version.

      • Barbara in New Jersey

        Thank you for the tip! Never thought of freezing it in small containers like I do heavy cream or buttermilk. I do find that the defrosted dairy products are best used when they will be reheated as opposed to a whipped cream or smoothie.
        Does this hold true for the coco milk?

    • HS4

      Wilderness Family Naturals carries coconut milk powder which is 95% pure coconut milk. The balance is some maltodextrin and sodium caseinate. When made up into liquid coconut milk it tastes great and works in any recipe. Visit: I will post this in the WFF if no one has yet

      • Barbara in New Jersey

        The sugar is the problem! Read the conversations above this post. Jan from Key West points this out. She recommends Thai brand canned milk and I have found they have a 5.5 ounce size (2/3 cup). Product contains coconut milk and guar gum.

        I am finding that as my time on WB increases (7.5 months), my tolerance of manufacturer sweetened foods decreases. The sweetened milks make me gag. Don’t want the high carbs either.

        Lets keep looking for the sugar free powdered. Will post the brand if I find it!

  15. Mark

    Dr. Davis,
    This Paleo category is the closest to my question that I could find, although only indirectly so.
    I ‘ve been wheat-free since September 18, received both your books in the mail on Monday this week and am reading through them as my busy schedule permits. Not finished yet but a quick skim of the contents didn’t lead me to an answer. By the way my wheat withdrawal symptoms have been mild, almost unnoticeable. Just some lack of energy in the first few days.

    Anyway, my question has to do with the following concern: Most meat animals are fed “Frankenwheat,” GMO Corn, GMO soymeal, and God knows what other ghastly things in their livestock feed. There are some (expensive!) alternatives in “soy free” eggs and meat, and I also found a feed company in Bellingham, WA that provides soy-free and GMO-free livestock feed. This is good, but nobody, to my knowledge, feeds their livestock a wheat-free + soy-free + GMO-free diet. If “you are what you eat,” then it follows that you also are what you food animals eat.
    So my question is this: Can the ill-effects of wheat (and soy and other GMOs) present in livestock feeds have any effect on the humans who eat the meat from these animals? And if so, what can be done about it without spending a king’s ransom on alternatives?

  16. Lynne Griffith

    Dr. Davis — Upon my doctor’s suggestion, I started taking an optimal nutrition class. The nutritionist strictly follows the Paleo Diet, and she says that we are not allowed to have any dairy products. I mentioned how my husband and I have been following the “Wheat Belly” way of eating for the past two month and how you allow for unlimited quantities of cheese and limited quantities of non-cheese dairy. She was very black and white about it — no dairy regardless. May I ask your thoughts on this? We have been very pleased with the results since following the guidelines set out in your book, whereas the nutritionist says a lot of doctors are not up on the “latest” in the nutrition field. I find it very hard to believe that you would not be up on the latest information. Thanks for your thoughts.

    • Dr. Davis

      Dairy does indeed have some issues.

      You can reduce some of the adverse potential of dairy by using only organic; this tends to reduce the likelihood of excess estrogens and growth hormone exposure.

      You are left with uncertainties like the insulinotrphic-effect of whey, the inadvertent changes introduced into casein. Dairy is not perfect, thought it is no where near as bad as grains. I therefore suggest that dairy be considered on an individual basis.