Baking industry acknowledges the impact of Wheat Belly

Here’s an interesting piece of news from the baking industry: Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diet, according to the NPD Group, which conducted a consumer survey in 2013.

“The number of US adults who say they are cutting down on or avoiding gluten is too large for restaurant operators to ignore,” said Bonnie Riggs, NPD restaurant industry analyst.”

I love this comment:

“According to a poll of more than 200 dietitians conducted by marketing and PR agency Pollock Communications just before Christmas, wheat belly/gluten-free was predicted to be ‘the most popular approach to weight loss’ in 2013, just ahead of commercial diet programs such as Weight Watchers and Jenny Craig.”

Isn’t that great? Us wheat-free folk speak, vote with our pocketbooks and wallets, and the food industry listens. They, unlike the Academy of Dietetics and Nutrition with its head in the sand of nutrition thinking circa 1980, not to mention its allegiances to Big Food, are responding to this booming market trend. And the dietitians in the trenches are recognizing that something really interesting is going on, even if their parent organization are a bunch of knuckleheads.

Hopefully, they will also recognize the essential differences between the arguments articulated in Wheat Belly and the common and awful mistakes made by the “gluten-free” world that relies on junk carbohydrate sources, typically cornstarch, rice flour, tapioca starch, and potato starch—foods that cause weight gain, inflammation, insulin resistance/diabetes, visceral fat accumulation, cataracts, arthritis, hypertension, heart disease, dementia, and cancer. Yeah, don’t go down that path unless making full use of your healthcare insurance is part of your lifeplan.

Wheat Belly is about understanding that modern wheat, via the efforts of the Green Revolution to increase yield-per-acre, was inadvertently turned into a nutritional monster, complete with appetite-stimulating and other mind effects. But it is also about understanding what to replace wheat with: We don’t want to replace a problem–wheat–with another problem–gluten-free junk carbohydrates.

Make no mistake: The Wheat Belly message is making headway. While changes in USDA policy and food advice are surely not imminent, I am certain that many nervous meetings will be conducted behind closed doors. In the meantime, it will become easier and easier for all of us to navigate our restaurants and groceries safely, without fear of getting wheated!

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Comments & Feedback...

  1. I so agree with you about this being good news. I also wince at the thought that some think this is a fad when it really isn’t a diet but rather a healthy lifestyle change good for a lifetime. In my search for an optimal healing diet after my diagnosis of celiac several years ago I was fortunate to run across your book and have shared it with many friends who do not have celiac but have many nagging health problems nonetheless. In my original research of what it was going to take to go gluten free I was struck by just how perverted the dietary treatment has become as a result to selling out to the same forces at work in the standard American diet paradigm that has contributed so greatly to our current health care crisis. The original gluten free diet of the 1950’s was a far different creature than the sad approximation of the SAD diet, as if that is somehow something good to emulate. Keep up the great work. We who have benefited from these healthy changes are the best advertisement for the truth!

    • JillOz

      Charles,
      while I agree that this is a lifestyle change in terms of consumption an dieting, I look at this as Dr Davis alerting people a an accessible level of the sheer poison that peopole have been advised to put in their body in the guise of health care advice.
      This is a massive toxin alert, on the same level as if someone had put a dead rat or sewage into food at the factory. There would be outrage and penalties for deliberately tampering with food in that way – this is similar.

      We need an emergency siren sound effect, Dr Davis. !!

  2. Carol B

    Bravo, Dr. D! Thank you for your insight, energy, caring and fortitude, identifying a dietary factor in the poor health of your patients and working with them to help them improve regardless of CW or anyone else. Your efforts to get the word out on what you have observed (and has been observed in many peer-reviewed studies) has made so much difference to the lives of so many people, mine included. Knowledge is power, thank you so much for sharing your knowledge with all of us.

  3. Janice Cairns

    I have been off gluten for over a year. 2 years ago, I had my second bond density scan, which, like the first one, showed I had osteopenia. I have done nothing different between the second and this third one I had this past week, except get off gluten. My doctor was very happy to see that my bone density is now normal! I attribute it to listening to Dr. Davis and following the Wheat Belly diet.

  4. DeeDee

    When I first started ordering a burger without a bun, I got strange looks and comments from some waiters. Now, in just one year,it seems that bunless burgers are becoming more of a norm. One small step against modern wheat!

    • Joann

      Dr. Davis…
      My husband and I have been wheat-free for exactly one month today and we have never felt better! I don’t wake up with a puffy face anymore, my hunger and cravings have greatly diminished, I have lost 5 lbs, and have so much more energy than I used to! My midday three hour nap is a thing of the past! My husband is sleeping much better at night, and even our moods have lifted! We don’t plan on ever going back to wheat! We started a 50 billion probiotic regimen about a week ago and find that now we are going to the bathroom sometimes as many as three times in a day, usually after eating. Is this normal?

      • Jeff

        While the weight is dropping off and you’re changing your gut flora, frequent bowel movements can occur, along with frequent urinating……that’s where the excess weight is going….it doesn’t evaporate.

    • allisonK

      I used to get incredibly strange looks too, and they so confused how to serve a burger with no bun. Now it’s just normal. Many fast food restaurants here now have it as part of their electronic options.
      What really surprised me one day was when I went to a birthday party with my son, and none of the kids wanted buns with their hot dogs. Many kids start off not liking buns or bread, and then they get hooked on it. Probably partly because the parents pressure them to eat it. LIke we did with our son. Eat your whole grains, son! Then he was hooked too, and even still he just wants it anytime he sees it. I guess he remembers the addiction. What a mistake!
      He’s autistic and cutting grains out for him was a lifesaver!

      • Donna Anderson

        Please give us more information as to how giving up wheat helped your autistic child.

        • allisonK

          We first noticed it with milk. We would run out of milk by Wednesday and have a happy son we could communicate with until we went grocery shopping again on Sunday. We cut that out. Then, once the milk was gone we noticed other foods were causing similar problems. If he consumes grains or dairy now, he will have two or three days of frustrations caused by anything and everything, have trouble communicating with anybody including eye contact, and have a hard time concentrating in school and at home.
          He is almost caught up with his peers now. We started the dietary changes approx 3 years ago.

  5. allisonK

    Not everybody is catching on yet. Like my family thinks I’m evil for not feeding my kids dairy and grains. Yet, my 7yr old son, who is autistic, is blooming and almost on par with his peers now and my 2 yr old daughter is super smart.

  6. Mike

    So how come I still cannot purchase a no-wheat bread either in the market or via the Internet.

  7. d.

    After about 4 wks being wheat free along with refined sugars, potatoes and rice, I’d wanted the latest information from my health professionals and what they advised regarding how wheat affects diabetics. I didn’t get what I was seeking, but was met with ‘well what do you want from us then’ after a very interesting discussion of Canada’s Health guidelines. I got more attitude than information and it was challenging for me not to get mad at how I was being treated. I’m glad I made the change mid January. Within a week I had no joint or arthritic pain, no sinus drip, no hacking cough, no “crashing’ after meals, and I was clearheaded and focused. I wasn’t lethargic and the energy and vitality I had was amazing. My cravings for anything wheat ended within days and that’s one of the neatest things really. You just don’t care about that junk anymore. But what is sad is that there are still health professionals not quite willing to fully acknowledge that there’s something going on that’s making people feel so much better. Better to hide ones head in the sand until the hurricane blows over? It’s really hard to respect them when they show their ‘attitudes’

    • I think it will affect a lot of industries, and for now they are not mentioning a word until people get more insistent about things. . It should affect medical visits (meaning less of them, so docs would be worried about that, means less income for them as people get healthier…) less purchasing of wheat products in stores, so inventory not moving as well and revenue not there for many major grocers, likely you could think of a lot of reverse spin from going wheat free. I’m sure it will hit sales and revenue in many pocket books, as people are healthier and purchasing less junk. I realized shopping this last week that 75% of the entire store was wheat products (and I bet that is convservative).
      I also saw a blip on cbc news the other night about the “secrets behind sugar” apparently they ahve exposed sugar companies from years ago plotting to never tell people how dangerous sugar is… you can likely see it on their news site cbcnews.com and try to search for it.

  8. Marie

    I’m happy to see so many more options available in stores and restaurants.

    In Ottawa Ontario, a nutritionist and baker opened a 100% gluten free bakery. There is no risk of contamination and he makes his own flour blend. I’m looking forward to visiting his store.

    I’ve managed to mostly avoid wheat for six months and reduced the majority of my other carb intake.
    I’ve lost 20 pounds and dropped at least two pant sizes.

    • organicguy

      I am also in ottawa. I would ask about refined white sugar. There is a gluten free bakery on greenbank ,but some of their cupcakes have refined sugar.

    • James

      In Denmark, I saw an ad for a “diabetic friendly” bread called “Elverbrød”.

      I was curious to find what it was made of but could not really have a detailed information. I gathered that it contained:

      – yogurt
      – soy proteins
      – WHEAT GERM
      – WHEAT BRAN

      So yeah, the gluten-free message is understood but that stops here … And to think that this formula was created by a dietician’s long experience with diabetes, etc, we’re not there yet, eh :/

  9. PhilJ

    I followed the link in the story and read some of the comments such as ‘gluten-free does not lead to weight loss’. They miss the point entirely IMO. It’s not solely about weight – that is a side-effect – as long as you don’t replace gluten with other junk carbs. Gluten IS a junk carb! That IS the point – and they don’t like it!

    Jan 8th 2012 – I went WB totally after reading the book. No junk – just real food – and no wheat. In 60 days I dropped 21lbs and its still gone. I don’t exercise like I should but eat pretty much just real food. I’m a guy that cooks BTW and I LOVE food.

    The other health benefits that everyone here notices happened with me as well. THAT’s the motivation for me, not the weight loss, but that’s a nice side effect. It’s life-changing not to have the intense cravings control you and be able to sleep through the night.

    My 19yo son is severely gluten/corn/soy intolerant and was home-bound his senior year until we and his nutritionist worked out what it was. I get so very angry at the food industry for packing wheat and corn syrup into just about every processed/commercial food out there because his life has been so negatively impacted and he had to give up going away to college because of how they choose to adulterate real food. In the near future I HOPE that gluten becomes the new ‘tobacco’ and the media jumps on board with the message – but I don’t believe that actually will ever happen because so many commercials are about processed, adulterated food product.

    I feel so very sad for those who through ignorance or simple hard-headedness continue down the path toward ill-health when a simple solution is at hand.

    It’s wonderful that someone has so intelligently articulated a message that has such a positive impact on so many people. Thank you Dr Davis for helping us live better lives. Sincerely – THANK YOU!

    -Phil

  10. Sydney

    Dr. Davis, I love your style of writing! You always make it simple and often humorous (knuckleheads…LOL…one of my fav words). So proud to call myself a Wheat Belly-er! Thank you!

  11. Marci

    I think you should take the high road and avoid language such as “knuckleheads” and “being stuck in….”, etc. You get more flies with honey……..

    I am with you. While I don’t seem to be losing weight, I am definitely losing inches!

    • Rebecca

      I personal go by inches instead of weight . I feel weight creates a fixation while inches really show your overall well being, and fitness. Also I go by how much of a pain it is to chase around my daughter, it’s fun now so I feel I am getting to my ideal body size:) so don’t stress about the lack of dropping in the scales notice the changes like inches disappearing, muscles building and overall health benefits.

    • Boundless

      > …. take the high road and avoid language such as “knuckleheads” and “being stuck in….”,

      Actually, Dr. Davis is showing considerable restraint. The official high priests of diet are advocating a materially glycemic diet that includes gluten-bearing grains. Terms that describe this advocacy more accurately include “malpractice” or perhaps “negligent homicide”. If they are on the take from Big Grain and/or Big Sugar, I’m thinking “conspiracy to commit murder”.

      To echo some remarks in another thread, suppose the USDA were advocating that your children smoke. How would you characterize that? The USDA does advocate that your children eat wheat.

      • Rebecca

        Totally with you on that boundless, I work in the schools and see the results in children after health whole grain snacks and the lack of change when snacks are basic fruit or veggies . I really feel it is horrible to do this to anyone but I realize the schools are just following the government and health boards suggestions they would not knowingly give them jelly beans as a healthy snack but they may as well. I think there are a lot of changes that should be coming, and with them a lot of changes in the way people look at what they put in there systems . I really don’t think the language changes the message and if people are offended then well they’re really not getting the message.

    • Nimbrethil

      Knucklehead is rather on the light side of insults, I’d think. I also see no real purpose to policing such mild language. The cult of nicety gets us nowhere; I rather think that some less-than-coddling language is to be called for. People have the right to their opinions, and to express them. They have no right against being criticized, or even insulted, however. There is an obligation to allow all opinions to be expressed but there is NO attendant requirement that all opinions must be respected, and in particular medical opinions that cause harm, but which are nevertheless ENDORSED by the mainstream community, are especially in need of being criticized and ridiculed.

  12. Robin

    I just watched an excellent video on TED, a presentation by Allan Savory, an African biologist, passionate about returning deserts back into green areas. I’m posting here because there has been mentioned that if everyone stopped eating wheat, there wouldn’t be enough meat to feed everyone. This is certainly a solution – the only solution, and not just regarding food: http://www.ted.com/talks/allan_savory_how_to_green_the_world_s_deserts_and_reverse_climate_change.html
    Definitely worth knowing about.

    • JillOz

      The Israelis have been turning desert into farmland for decades and decades.
      Human indiced climate change is a myth.
      Having said, good luck to his efforts – the more feretile land we have, the better for future cattle farming.

      i really think this notion that we won’t be able to ‘feed the world” is a massive furphy.
      Keep in mind that millions of people are not growing or cultivating food (including animals for meat) and that human ingenuity innovates constantly – vertical gardens, permaculture, reclaiming land, guerrilla planting etc.

      Once more people get involoved with food production – which is already happening at domestic levels, in people’s backyards, as used to happen, we will find that human swho need meat will be amply catered for.
      As long as more and more land is not locked up to prevent cattle farming, chicken farming etc.

      That’s something we need to keep an eye on re UN Agenda 21, becuase their idea for a long time has been to restrict land for meat cultivation ie cattle, persuade everyone to live on plant foods only ie wheat and vegetables, rice etc.
      That’s just for us peasants of course – the UN staff and officials get to eat a s much as they want of real whole foods.

      If you want to know more on this Google UN Agenda 21 Sustainability and Kick ICLEI Out.

    • Sula

      WOW! I watched this. It made me completely re-think herd animals/grasslands farming practices. Amazing ideas. And put forth in a calm, polite, respective way. Thank you for the link.

      • Robin

        I do agree, Sula. I, too, found his presentation calm, polite and respectful. He was so easy to listen to. Must be hard to admit to such a mistake (made in good faith) that he will take to his grave. I love it when people aren’t so up themselves that they will change their position in light of new knowledge. He seems a really lovely man.

    • terrence

      Dr Davis.
      I am still struggling with my addiction to wheat; but it is getting weaker, so I am optimistic that will be able to dump grains soon (I am becoming increasingly aware of the problems that wheat causes me) .

      Robin – That TED Talk about desertification and how to CURE it by grazing very large numbers of animals – cattle, sheep, elephants, etc, is GREAT. Animals are not only GOOD to eat, they are GOOD for the world we live in; perhaps even necessary. EVERYONE SHOULD WATCH IT!

      Here is link to a short (22 minute) version:
      http://wattsupwiththat.com/2013/03/08/a-bridge-in-the-climate-debate-how-to-green-the-worlds-deserts-and-reverse-climate-change/#more-81728

      • Robin

        Thank you for that link, Terrence. Definitely worth watching again. I wish everyone would take a look, yes, especially politicians and the like. But, as we say here, Yeah, right!

        It has occurred to me recently, that we’ve been fed a lot of bad/wrong information about most things over the years, a lot of it disingenuous. I’ve become really, really cynical. Thank goodness for the internet, eh?

        It’s not always so easy to change what we’ve been doing for years. Just the thought of what wheat does stops me from eating it. You’ll get there. We can be very glad we at least know about it. So many don’t – yet.

  13. Melanee Renner

    Love the program! My question is about th Chocolate Cream Pie; I followed the recipe exactly and the filling did not set, even overnight. Any thoughts?

    • Dr. Davis

      Thanks, Melanee!

      Your Chocolate Cream Pie dilemma makes me wonder whether the behavior of your coconut flour is different. If you try again, I would try increasing the quantity of coconut flour and/or using the thickest coconut milk or cream you can find. You might also consider adding a small quantity of guar or xanthan gum, e.g., 1/2 – 1 teaspoon, to thicken.

  14. Denise

    Dr Davis,

    What are your thoughts about using Psyillium Husks in recipes and for regular bowel health?
    Thank you for your thoughts.

  15. Denise

    Thank you Dr. Davis for your reply. James, I made the bread on Maria’s site:
    1 1/4 cups almond (meal)
    5 tbsp psyllium husk ( ground into power )
    2 tsp baking powder
    1 tsp salt
    1/2 tsp onion powder (my addition)
    1/2 tsp paprika (my addition)
    2 eggs
    1 cup boiling water
    Baked at 350 for one hour.

    It came out golden brown, delicious and dense.

  16. Sedena

    What strikes me about this article is the celiac industry has not had nearly the same impact as WB has, despite TV advertising and requests for donations to fund continued ‘research’ in celiac disease! I wonder if it’s because the celiac’s who are most vocal are also very defensive about anyone else eliminating grains because they WANT to, not have to, and report having such success stories day after day after day. I get the sense they see it as stealing their thunder, instead of accepting that there really is something terribly wrong with the foodstuffs we are are encouraged to eat. I understand there are people who are very very allergic to gluten and therefore cannot have it without terrible health results. But almost everyone on this site has had the same results on varying scales: MUCH better physical and emotional health, without any gimmicks.

    WB, for me, is not a fad, not a diet, and certainly does not cause ‘mass hysteria’ with its results. It is a lifestyle I would not change. Yes, we are all just anecdotal reporters, as opposed to ‘scientific’ study subjects, but since not one of us has any agenda other than encouraging everyone to benefit from the tenets of WB, I think speaks volumes to the food industry, and maybe eventually to the agencies supporting these poisons,

      • Deb

        I am actually in both camps. But I think the defensiveness may relate to the fact that being gluten free is NOT optional for some and so celiacs don’t want that fact to get lost in the argument.

        I would not be incapacitated to go back to being gluten free not grain free only, but I would be incapacitated by gluten and that part is not a fad.

        I so agree that diet should be more than just gluten free and grain free is optimal.

        The waiter at a restaurant recently queried me as to whether being gluten free was a fad as he sees it so much more now. I assured him it wasn’t and have been gluten free for 7 years. I hope I am able to express this point without offending anyone as I do think grain free/gluten free is best.

  17. Denise

    Dr. Davis,

    Since eliminating wheat from our diet both my husband and I have noticed that we both are experiencing bad breath. Our oral hygiene is good, floss, brush etc. any thoughts?

    • Dr. Davis

      Could be ketosis, Denise.

      Some people who follow this program begin to metabolize fats more, resulting in ketones being released into the breath.

      This represents a health human adaptation, nothing abnormal.

    • Denise

      Hi Denise,

      I hear you! My weapon of choice: xylitol chewing-gums :)
      Be careful when you choose your gums, make sure they only contain xylitol and no other sweetening ingredients. It is easy to find online. I usually have one after each meal to re-alkalize my mouth and help saliva production. A real bonus for the teeth and gums, you will feel it almost right away.

  18. patty

    what really makes me mad is that the industries are upset if a non celiac tries to go gluten free. there are ways to do this and eat a balanced diet but they insist it is unhealthy. so if you ARE celiac, then you are going to be unhealthy on a gluten free diet ???? NOT !!! but it is all about running scared. and probably they don’t want a fight with the grain growers if we all stop using grains. well too bad. if they told us to not eat all the processed foods you better believe the grain growers would have a fit. my health is more important than how much profit they make.

    • Dr. Davis

      Yes, it makes no sense.

      I find it ironic that much of the resistance to these ideas is coming from within the celiac/gluten-free community. You would think that they would be among the most knowledgeable, not the most ignorant. Odd situation.

        • Anony121

          I’ve also noticed that celiac patients are super mad about all sorts of people going on a gluten free diet. They think it creates the misconception that it is a fad. Well, the people who cured a bunch of problems with it sure aren’t going to quit the diet.
          Mainly, it seems like the celiacs who are upset have some belief that the gluten free diet is theirs and for them alone. Too bad. It’s for anyone who wants to do it, and they have to get over it or be miserable forever because the gluten free movement is growing, not shrinking.

          • steve

            This is a bit wrong headed. My wife has celiac. We are happy to have a large part of society buy into gluten free because the costs for gluten free products prices come down. After reading this book, I now know why there is so much new found interest in GF food. I do not think it will last for the long haul though. Bread is good, well it taste good I mean…

    • Lindsey

      You know, it’s funny you say that… I have a 4-day event in April and called the coordinator about whether GF foods would be available or if I should pack food. She in turn contacted the “cook” and then forwarded her response to me – there will be brown rice available (ok….) and possibly some GF cornbread made with commercially available mix – the PROBLEM, per the cook, is that she puts GF food out there and no one eats it. Hello? Has no one realized that people without (free of symptoms or utterly not making the connection between sick & wheat) Celiac or wheat sensitivity can STILL EAT GF?
      I no longer eat cornbread, but when I did, my GF version was better than any traditional version, people never asked “is this GF?” they just scarfed it. Don’t eat rice, either, and don’t want my kids spiking on all the grains, so I’m packing food for all 4 of us.
      Lindsey (GF, low-carb, vegetarian)

  19. Casey Bergman

    I need advice as a non-celiac, non-gluten sensative, GF by CHOICE recent convert… After reading Wheat Belly and doing additional research, I have decide to give it a try. My goals are overall wellness and weightloss. I am perhaps 10-20 pounds overweight. I also want to gain control over my eating as I can be a compulsive eater. I have been working towards eliminating processed food for several months now.

    Now the question: how do I explain this to people?! I am not celiac, I have no “medical condition.” Yet I want to be GF. I’m mostly concerned about my close friends & family. I think it would be easier if I WAS celiac because I would have a quick answer. Right now they ask questions which I try to answer. Or they say “well just have a little.” Or “since you aren’t allergic, a little now and then won’t hurt.” or “rye isn’t as bad as wheat” or variations of this. Anyone else GF by choice? I can’t find any resources for someone like me. Please help! Basically, what do I tell people and how can I get them to support me. Especially my reluctant girlfriend who is scared I will never cook pizza or pasta again! Or she thinks we will never eat in a restaurant again. Luckly there are great restuarants in my area that offer GF options. I’m not asking others to change, but I hope they can respect MY choices. Thanks in advance for any ideas/suggestions!

    • Dr. Davis

      I think you are currently on THE resource that helps people do this, as well as the Wheat Belly Facebook page. (Click on the Facebook button up top.)

      This is where it started and I believe it remains the best place to continue the discussion.

    • Sedena

      Most of us on the blog are grain-free BY CHOICE, especially when the incredible benefits become apparent: once I eliminated grains from my diet (and dairy and sugar) and basically switched to eating ONLY freshly-prepared foods [I couldn’t tell you the last time I ate something processed], I am never hungry, I know exactly when I am full, and I feel so much better with a lot of energy. There is a real difference in how you will feel when you completely give up processed foods and grains – and believe me, that difference is noticeable enough to convince you to stick with it.

      I don’t try to explain to people what I’m doing. In fact, people in my office generally comment ‘you always eat so healthy’ as they chow down on their cardboard lunches and processed purchased meals. And it’s so simple: vegetables, meat, occasional cheese, salads (prepare your own dressings if you need them). The choices are unlimited and with a little thought, even dining out is no problem – no bread, potatoes or rice, double the veggies, and decline all sauces.

      If you really miss breads, WB Cookbook is a must – it’s full of recipes containing nut flours – and everything is delicious.

    • Lindsey

      You could try what I told my husband when the whole house when GF – He asked (withdrawal, LOL) if we could feed the kids wheat “now and then.”
      I told him yes – he could feed the kids wheat with the same frequency as he feeds them rat poison.
      They’re totally GF. ; )
      As for explanations, tell people you’re on a preventive maintenance program for optimal health – avoiding poison NOW, so when you’re 60, 70, 80… beyond, you’re not being impacted by poor choices. Good choices now = good health down the road. And yes, a little bit WILL hurt you. Just because you’re not writhing in agony doesn’t mean the damage isn’t being done on the cellular level.

    • Nimbrethil

      Frankly, you don’t owe anyone a long, drawn-out explanation. You are totally within your rights to say “I don’t eat wheat because I’ve decided it’s bad for my health,” and leave it at that.

      It’s easier, of course, to just lie and say “Doctor told me I have a wheat allergy,” which I recommend for people who have obstinate relations who just won’t let a matter drop otherwise, but really I don’t like this approach because it feeds into the idea that you have to justify and legitimize your reasons, as if simply not wanting to eat wheat were not sufficient.

    • James

      Hi Casey,

      I sympathize, my father-in-law was a pain-in-the-butt because of his academic background in veterinarian studies and professorship at various places throughout his long carrier. Moreover, he does not get fat on carbs (you know, one of those lucky ones) so it was all b…llocks to him …

      I could not care less, I just told him and his wife (who is so much more understanding) that I discovered that wheat could be the root-cause of some of my ailments (minor things but I never really knew why they happened, etc) and I would give a try to wheat elimination. After only 3 weeks, 10lbs lighter (especially around the mid-section) and MUCH MUCH more energy and mental clarity, I was 99% convinced that wheat was a major root-cause to my past issues (they are all eliminated by now). After 5 months, my father-in-law (now hospitalized for kidney failure) starts to see the light when he sees so many diabetic patients around him, some on dialysis all day long …
      Scares the sh…t out of him …

      So anyway, just mention that you are realizing that wheat could very well be an insidious poison disguised as food and are experimenting its elimination from your diet for a while to draw your own conclusion. I don’t think anyone will blame you for checking some (quite surprising at first) claims.

      Tell your girlfriend by wheat-free pizzas are not only easy to make but delicious!!! (tons of “paleo” recipes out there, from cauliflower crust to … chicken based crust!)

      Wheat as it turns out is like cigarettes: when you are not hooked on tobacco, you can only wonder why people enjoy smoking this disgusting and super smelly stuff called a cigarette – but when you are hooked, your addiction fool you to make you believe the smell and taste of cigarette smoking is nice (been there myself) … wheat is as delusional as this. Once you’re off the hook, its taste is vastly overrated …

      Hope this helps :)

      J.

  20. Karl

    This is great news! I hope the wheat lobby isn’t causing you a lot of grief, and if they are, challenge them to agree upon and fund a peer reviewed study putting your diet to the test. I know I’m down almost 20 pounds with no exercise this winter, and am so looking forward to the gardening and other outdoor activity this spring! And the parmesan flax seed crackers + tuna fish make an absolutely outstanding combination!

    I also liked your comment on overpopulation a few posts ago. Let’s hope the new pope has some better sense about birth control… but I won’t hold my breath.

  21. Dr. Davis,

    I’ve been grain free and low carb focused for a five weeks, and have my sister reading Wheat Belly. I’m doing fine without bread, and never was big on desserts except for 85% dark chocolate, but my sister is at the early stages of feeling like she would be deprived and said the hardest thing would be to give up bread. So, I’ve been researching sources and came up with http://www.julianbakery.com/paleo-product/paleo-bread-almond-1-carb/ Julian Bakery products are apparently sold at Whole Foods, although I have not been able to find any of them. They can be ordered online and although quite pricey, they contents look to be ideal, just as though they were made from a recipe out of the Wheat Belly Cookbook.

    Do you have an opinion about these products? I realize that not all are ideal, but the do have some that seem to be, especially the almond flour and coconut flour breads?

    Robin Michael

    • Deb

      I have that bread, bought out-of-state, for me and will need to find it around here. Good to know
      that WF might be stocking it.

      It is good and has a good texture. The taste is okay, not great, but not bad. It is so nice
      to have a sandwich again.

    • Dr. Davis

      I’ve had them and was disappointed in taste.

      You can, of course, make quite delicious breads from the recipes.

      Have you tried the rye bread from the Wheat Belly Cookbook? It’s a real favorite.

      • Sheila

        I’m with Dr. Davis on this one. I bought two loaves of Julian Bread. Threw them both out….it was horrible. I’ll stick to making my own or going without. I have my WB Cookbook but haven’t had time to try many of the recipes yet. I have been making a simple (and I mean simple) bread and my husband loves it. I don’t really miss bread which is quite amazing for me….I loved bread. I am celebrating 10 months WB today and loving it still!!! Will never go back….

    • James

      Some of these videos are really :O !!
      Looks like Julian Bakery should be renamed Julian “Spongery” …

      J.

  22. Have you ever heard of the phenomenon of “The Tenacity of Unreasonable Beliefs?” Even when faced with overwhelming proof that something a person has always believed to be true is actually false, a person will cling to that belief with ever more increasing tenacity. This is whats going on in the food industry, and in the average consumer. Industry has too much invested in making bread the way they do now to change without a knock down drag out fight.Their customers are the same way.
    Its an uphill battle. Its good to hear that headway is being made. I wouldn’t expect the FDA to rush right out with a new pyramid, though. It’ll take a while for logic to prevail.
    Greg McGee

    • Dr. Davis

      I believe you are absolutely right, Greg. The vigor of the objections continue to astound in the face of overwhelming data and experiences suggesting otherwise!

  23. Susi Katz

    Hi Dr. Davis,

    I have just found sources for organic emmer flour (http://www.bluebirdgrainfarms.com) and also for einkorn flour (www.einkorn.com). According to your book the reason why today’s wheat is so bad for us is that it has over time become genetically altered. So, were we to bake with flours of the ancient grains (i.e. those mentioned in the bible) we should be OK? What are your thoughts on this?
    Warmest Regards, Susie Katz

    • Boundless

      Emmer has more gluten than modern wheat. It may be lower in other toxins, but is also still a high glycemic carb. It didn’t belong in the diet 10,000 years ago, and doesn’t now.

      And this assumes that it really is an heirloom grain. Can the seller provide a verifiable genetic analysis? If not, it may be cross-contaminated with Monsanto Menace.

      Heirlooms are an expensive temporary distraction. We tried some “einkorn” flour early on.

    • Susan

      You still need to sprout it, at least 5 hours or overnight at least. I suggest you read up on phytic acid, then you will make the full connection. Thanks for the resource! X

  24. Julia G

    I would like to bring an article to your attention that I think is important for all the population around the world. My husband showed me this article today and it scared the daylights out of me. The article is found in the July 2013 issue of “The Farmer” and is on page 32. The article is titled “2020 target date for hybrid wheat.” It tells about “Syngenta” and the research they are doing to find a hybrid wheat that will have increased yields. They want to cross hard red wheat with another strain to create this hybrid, because of the demand in the food supply.

    Here is a link to the article: http://farmfutures.com/story-company-targets-2020-hybrid-wheat-18-100119.

    I wonder when it will all come to a head and the USDA, FSA, and FDA will realize that what is happening in our food supply is killing humans and making us very, very sick. No wonder our medical costs are skyrocketing and so many around us are dying from cancer and other crazy diseases and have increased illnesses like arthritis and fibromyalgia. Thank you so much for sharing this with us and helping America to heal one person at a time.

    • This, at least, is just another hybrid, and not a GMO. You may assume that the parental government agencies tasked with protecting you will do nothing. See:
      http://www.wheatbellyblog.com/2011/11/flash-in-the-pan-fad-diet/

      What it will take is a grass roots movement to stop consuming toxic grasses, and collapse the market for these weeds.

      Once people stop eating the mutant menace sold as wheat, they usually don’t go back, especially if they’ve experienced acute re-exposure reactions.

    • Dr. Davis

      My bet, Julia, is NEVER.

      I do not believe that we will ever have an agency like the USDA recant its disastrous advice because we are not the people they are protecting. They are an agency charged with promoting the financial health of agribusiness, not of the general public. The USDA Food Plate/Pyramid take to illogical extremes the lessons we all recognize as absurdly and patently destructive, but we will never hear this from their own lips.

  25. I’m a self diagnosed celiac. There, I said it. In hindsight, I had gluten related disorders for over 30 years now, but due to the symptoms being so vague, I never connected the dots. I stopped gluten and the affects was immediate. I too went on the gluten free junkfood rollercoaster, but it wasn’t long before I really started thinking about nutrition, and only wanted the healthy stuff. Previously this would have been unthinkable. However, the ironic side is now if I even get a crumb of gluten, I have the worst adverse effects. I don’t believe its a fad. I think its here to stay. Restaurants will have to adapt and people will have to adapt their attitude towards this. What I do predict will happen is they will try and produce wheat without the gluten etc, but for us who struggled with this for decades will have serious trust issues, and probably not want to sacrafice another decade to figure out what the nnew engineerd wheat long term effects will be. They would need to go back to the biblical wheat strains and SPROUT it for 5 hours or more. I don’t mind the sudden awareness, labelling foods correctly makes my shopping experience less tedious. I also let the companies know if I had an adverse effect especially of their labels didn’t list the allergens clealy. This is why I have trust issues. Yes, this is a provledged diet, it’s expensive, no doubt, but you can still eat around it, you don’t need to buy the expensive alternatives. Oh..and don’t let me start on the dangers of SOY!! It’s in everything!!