Wheat Belly transforms lives in New Zealand . . . and a bread recipe!

Annie posted this story of complete health turnarounds in her formerly ill parents involving diabetes/prediabetes and a condition called Wegener’s Granulomatosis:

I live in Christchurch, New Zealand, and saw you briefly on a programme called “60 Minutes” when they were discussing gluten sensitivity. My parents both had many health problems that were talked about, so I read your book and blog thoroughly and started them on the Wheat Belly diet a few months ago.

Mum is overweight and has struggled with diets all her life. She was on bendrofluazide and candesartan for blood pressure and about to start diabetes medication. Dad has Wegener’s Granulomatosis and on long-term steroids and azathioprine after completing a course of IV cyclophosphamide. He also developed steroid-induced diabetes and was on metformin.

Dad had always been slim and fit and it has been heart breaking to see his quality of life decreasing, depression creeping in, and growing a belly that was getting so uncomfortable he could no longer tolerate full meals or bend to tie his shoe laces.

We all started WB together and have been very strict. The results have been amazing. Mum has lost a lot of weight, is off both BP [blood pressure] meds, no longer prediabetic, and has energy I’ve never seen before. Dad has lost 10 kg [22 pounds] (he was 88kg pre WB), which is a miracle and usually very difficult on steroids. His belly has decreased dramatically, he is off metformin and has normal blood sugars, his energy has increased, is sleeping better (without medication), and the inflammation in his sinuses and upper respiratory tract [of Wegener's Granulomatosis] is much improved. He no longer sounds like Darth Vader.

I started WB with them to ‘feel their pain’ and we were only doing a week’s trial. I had no pre-existing health conditions (that I’m aware of) but felt really good on WB. We all went through a headache and fatigue period, but that soon passed. When the week was up it was obvious we couldn’t go back to eating grains and sugar. Quite a few of my friends have since started the WB lifestyle and are having positive results. I have been accused of ‘preaching’ but I feel so passionate about this change.

The results speak for themselves. Thank you.

This is a bread recipe I have created through playing with the recipes in your cookbook. It freezes well and keeps for over a week in the fridge. I think it tastes delicious . . . better than ‘normal’ bread.

Sunflower Seed Bread
2 C ground almond
1 C sunflower seeds
1/2 C ground flaxseed
1/4 C chickpea flour
2 tsp baking powder
1 tsp salt
2 eggs
1 C buttermilk or full fat milk
1/2 C tasty cheese
Mix all dry ingredients together then add milk, eggs and cheese. Put in a loaf tin and bake at 180 degrees Celsius/350 degrees Fahrenheit degrees for 45-50 mins.

[Note from WD: To minimize the potential for Baker's ammonia, add milk and cheese to the dry ingredients with a teaspoon of lemon juice, wait one minute. Whisk the eggs and then add them to the mixture.]

Isn’t that great? Relief from diabetes/prediabetes, hypertension, abdominal fat, and at least partial relief from the phenomena of a very serious condition, Wegener’s. The reduced sinus and airway symptoms suggest that vascular inflammation has been reduced.

Wegener’s granulomatosis is an autoimmune inflammation of the blood vessels usually experienced as unremitting nasal congestion, discharge, and bleeding; airway irritation and asthma; growth of lung nodules; kidney dysfunction and kidney failure, among other phenomena. It is treated with toxic drugs such as prednisone, azathioprine, and cyclophosphamide that have side effects including infections and cancer. While Annie’s dad’s experience represents just one case, it is consistent with the experience of many others who report that other autoimmune conditions recede or disappear with wheat elimination.

Recall that the gliadin protein of wheat, in addition to being degraded in the gastrointestinal tract to small polypeptides that penetrate into the bloodstream and bind to the opiate receptors of the brain to stimulate appetite, also has the unique ability to “unlock” the normal intestinal barriers to foreign proteins/polypeptides, both dietary and bacterial. This is the purported first step in generating the misguided immune response characteristic of autoimmunity.

Of the 75 autoimmune conditions experienced by humans, what proportion are triggered by consumption of wheat, perhaps worsened by the genetic alterations introduced into the gliadin antigenic stimulant? We don’t have an answer yet, but my prediction is that the majority of autoimmune conditions, in all their various, painful and debilitating forms, get their start with the bagel, sandwich, or licorice you have every day.

This entry was posted in Inflammation, Wheat-elimination success stories. Bookmark the permalink.

65 Responses to Wheat Belly transforms lives in New Zealand . . . and a bread recipe!

  1. Gisele says:

    Dr Davis,
    There are many ‘meal planning’ sites which have been developed to help individuals follow various ways of eating. They include weekly meal plans, grocery lists, searching abilities, etc. to ease the work of implementing the ‘diet’. Can I suggest that at some point you have someone create this type of planner to ‘complement’ your books/web site, etc.? Individuals like me could really benefit from something like this, even if it was at a reasonable cost…
    I’ve read your book (have both books) but starting the ‘diet’ with my husband seems a bit daunting at this point (picking recipes, setting up grocery lists, etc.) … so I’m procrastinating! It’ll definitely be a ‘drastic’ change for us. Regards

    • unterderlaterne says:

      Gisele, try my very favorite site *http://www.gourmetgirlcooks.com/. It is beautiful and uncluttered with photos that will delight ! ” GG ” posts the meals she has every day, her recipes are very easy to follow. My favs are *chicken pot pie* and * Greek spinach Feta Pie *, so far , I am new to the grain-free diet (6 weeks about) and she helps me out with meal selection.

      • Debbie says:

        Unterderlaterne, I just visited the site you recommended and wow! Thank you so much for sharing. She did say: “all of my recipes posted since July 10, 2012, are wheat/grain free — that’s when I became wheat/grain free.” What a great site and inspiration.

  2. Elizabeth says:

    Also from New Zealand, I am a Tbype 2 diabetic, on insulin after some 30+ years since diagnosis. I have been given a great deal of advice and different regimes over the years, and f Lund out for ,unselfish what is good or not. For instance, at first I was told to avoid sweet things. But one day I was out and needed to eat, so bought a Savoury Muffin..containing cheese and a little ham. I was amazed t o find that it caused my blood-sugars to go into,orbit ! I worked put for myself that it was the white flour but continued to eat bread with whole-grain labels . Not until six months ago,did I hear about the possible part that WHEAT plays.
    Now on a wheat free diet – not gluten free necessarily -,I feel good, but as I have treated myself to dairy products and chocolate to compensate for the ( addictivee ) breads I have not lost weight yet. But my ‘belly ‘ feels lighter and I am not bloated …
    I anticipate more good results.

  3. George C says:

    Thanks so much for this recipe.

    This is my favorite bread so far, it’s about number 5. The sunflower seeds were an absolute BRAINSTORM! Their flavor lingers on after eating, which is awesome – even better than while chewing. I actually enjoy eating it with nothing on it – almost a dessert.

    I used the seeds whole. And, I didn’t know what “tasty cheese” was either, so I made one batch of 3 loaves without cheese, and a second batch with 1.5 Cups of shredded mozzarella. I can hardly tell the difference between the two versions — either I have to try more cheese, or a hard cheese. Not a hint of bakers’ ammonia with the original recipe.

    I’m on the last loaf (#6) now, so I have to get more Buttermilk and make more.

  4. @ Annie from New Zealand,
    Thank you a thousand times for your awesome and nutritious bread. I savor it with a little mayonnaise and slices of baked turkey and a slice of Yarlsberg. cheese. It is so filling that I can only eat one slice of bread. I am full until dinner time, What a life saver this bread is! Thank you, thank you, thank you!
    Barbara from California.

    P.S. My husband still eats wheat and grains. But when I gave him a slice he said: Oh my this is a winner!

  5. Hillary says:

    Yummy, sounds good!
    Can you also make this receipe with almond floar? What if I leave the cheese? Will it still taste good? I try to stay away from milk products

    • unterderlaterne says:

      Hillary, why don’t you try it with almond or coconut milk. Yes you can leave out the cheese. Otherwise I would follow the recipe, it just is so perfect!

  6. Frank says:

    Dr. Davis,

    I notice this recipe calls for buttermilk OR full fat milk. Is that only this recipe or any or your recipes that call for buttermilk because I found many of your recipes contain buttermilk.

    I’d rather use full fat milk, if possible, because many stores seem to carry only lowfat buttermilk and I have the impression (especially from Maria Emmerich’s blog) that low-fat anything is not healthy. Using whole milk would be easier. The buttermilk is often old before I can use all of it.


    • Dr. Davis says:

      I believe two recipes in total use buttermilk, but it is not an absolute. Whole milk works just fine.

      • Ira-Jane Wilton says:

        I was pleased to read the “sunflower seed” bread recipe.
        I’ll be trying it out shortly as i have all the ingredients now except the seeds!
        I keep hoping to come across a bread machine recipe as I just bought a bread machine a week before starting the Wheat Belly food plan.
        Any help with that would be greatly appreciated.
        Ira-Jane in Ontario Canada

    • unterdelLaterne says:

      Denise , you will love this bread, absolutely my favorite! Instead of buttermilk I use now the whey from the yogurt I make, it needs the *tang*. Do not be shy using your own spin, regarding flavoring or seasoning. I only use 1/2 the amount of flaxseeds(whole) and sometimes leave the cheese out !
      I add ground caraway seeds (Dr.Davis idea) and whole caraway seeds! Bon Apetit! Barbara.

    • Bridget says:

      make buttermilk by adding some white vinegar or lemon juice to any type of milk, I never have buttermilk and use this when recipes ask for it

  7. Denise says:

    “Tasty Cheese”, a term used in Australia and New Zealand, means a cheese something like a sharp cheddar cheese (in the US) so mozzarella might be a bit bland for this recipe. Thank you Annie for sharing this recipe I can’t wait to try it.

  8. Denise says:

    UnterdelLaterne. you are right – this bread is delicious – I especially like it toasted. Thanks Annie for this recipe -do you have any more gems to share with us?

  9. Valda Anderson says:

    My husband is a type 1 diabetic…since he was 57 yrs old. For him, it’s genetic but he never ate wheat products all his adult life – unwittingly, because he just never wanted them. I believe he had his diabetes all this time but it was kept under control with his choice of diet. When we began orcharding and he had a heavy workload (he had been a pilot all his life) he began eating bread, bis cubits etc etc. type 1 diabetes roared into his life and is now controlled by insulin jabs. His weight has skyrocketed and he has a very large belly as well.
    My gastric bypass dictated a carb free, high protein diet but being lazy, I simply ate the same meals as my husband chose and needed…high carb at every meal.
    Well, NO MORE! My daughter put me onto the Wheat Belly Lifestyle and I am hooked. I feel much better even after one week. No cravings and a new interest in recipes and meals for myself. The sunflower bread recipe is lovely…my classic scones looked like something a caveman made but the bread is perfect.
    I’m on the road from misery to happiness…oh, yeah!

  10. Kate says:

    I know this is a stupid question, but I’ve never baked bread before (I’m kind of a mess in the kitchen!). When it says in the recipe, “It freezes well and keeps for over a week in the fridge,” does that mean before or after baking? If before, do you need to thaw before baking or do you just bake longer?

    Sorry for the dumb question!

  11. rahnella says:

    I used plain low-fat yogurt instead of milk or buttermilk. Makes the bread moist and holds together better.

  12. Julie Cox says:

    Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:
    Prep Time: 5 minutes
    Total Time: 5 minutes
    •Milk (just under one cup)
    •1 Tablespoon white vinegar or lemon juice
    1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
    2. Add enough milk to bring the liquid up to the one-cup line.
    3. Let stand for five minute. Then, use as much as your recipe calls for.

  13. Bernadette says:

    I used some of mu\y almond flour from making almond milk, and used kefir in place of the buttermilk. It’s great!! Very tasty!!

  14. Jude Farmer says:

    My eye brows are short which means I have a thyroid problem. Will this effect my ability to loose weight on wheat belly diet. Iv been doing the Dr Oz wheat loss diet for two weeks.