Dunkin’ Donuts to the rescue?

Dunkin’ Donuts has announced their new line of gluten-free donuts, such as gluten-free Cinnamon Sugar Donut and a gluten-free Blueberry Muffin.

If it’s gluten-free, it must be good! Right?

Wrong. Fatally, irreversibly wrong. Dunkin’ Donuts is not the first to make this nutritional blunder. Post, Kelloggs, Nabisco, as well as Udi’s, Schar, and Glutino, have all demonstrated their incredible ignorance on nutritional issues, or at least their indifference.

Let’s take a source of starch, such as corn. (Let’s put aside modern issues, including genetic-modification of the corn plant, glyphosate residues, Bt toxin content, and breeding efforts to increase amylopectin/amylose content.) Let’s take “corn” as the intact kernels on a cob. This raises blood sugar substantially with a glycemic index of 52 to 60.

Now dry and pulverize the corn into cornmeal or cornstarch. By doing this, we increase the surface area for digestion exponentially, making digestion via the salivary and stomach enzyme, amylase, rapid and highly efficient. Glycemic index now? 78 for gluten-free corn pasta, 100 for cornstarch. Now that’s high.

Also note that the starch in cornstarch is typically the most rapidly digested amylopectin, not the somewhat less rapidly digested amylose (often called a “safe starch,” a misnomer because it is just a less harmful starch, not safe, another example of the flawed logic of nutrition).

So gluten-free donuts–or multigrain bread, bagels, muffins, or pretzels–are rapidly digested and yield very high blood sugars. This triggers insulin to high levels, which then leads to tissue insulin resistance which, in turn, leads to high blood sugar, high blood insulin . . . around and around, causing visceral fat accumulation, diabetes and all the phenomena of glycation: cataract formation, hypertension, kidney disease, heart disease, joint degeneration and arthritis, some forms of cancer, and dementia.

So NO member of the species Homo sapiens should be consuming such gluten-free products made with cornstarch, rice flour, tapioca starch, or potato starch. Once again, processed food manufacturers have, with their eagerness to generate profits at your expense, created something awful for health under the guise of something “healthy.”

(Note that I have a delicious recipe for healthy donuts in my upcoming Wheat Belly 30-Minute Meal Cookbook due out this December!)

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Comments & Feedback...

  1. stephen ottridge

    Dr Davis I’ve just measured my blood sugar 2 hours after a breakfast of oats with raisins and a GF home made muffin. It was 174 mg/dl, my usual in the am reading before breakfast is 116. So the sugar levels were raised by the meal as expected. You make a great argument about the evils of wheat especially gliadin. Isn’t possible that it is just ingesting wheat itself that lets the body build the visceral fat and affects the digestive tract negatively, and a modicum of other grains is ok. My own lifestyle, as I’ve posted on the blog, is to eat some grains but absolutely no wheat. I’ve dropped 38 lbs in weight, have much more energy and clearer thinking, joints that are fluid.

    • Dr. Davis

      Hi, Stephen–

      Sorry, but I didn’t understand your question/point.

      However, note that an after-meal blood sugar of 174 mg/dl is quite horrible. I tell patients to aim for no change pre-meal to 1-hour after (not 2 hours when blood sugar has begun to drop; you want the peak). This is how you maximize metabolic transformations.

    • Rong

      Both of your numbers are way to high. For optimum health you fasting blood sugar should be between 70 – 85 and no more than 120 after meals. You are causing long term damage on a cellular level that will eventually show up.

      Potential problems include but are not limited to:
      Retinal eye damage
      Arterial blockage
      Oxidative stress
      Increased inflammation
      Endothelial dysfunction
      Reduced coronary blood flow
      Increased cancer risk.

      • Craig

        His numbers may be too high, but yours are too low. I find that if my blood sugar gets below 75, I start experiencing the shakes and suffering from hypoglycemia. I find that the most healthy range is 85-100 for the fasting blood sugar reading.

  2. tw

    This trend is no surprise. Michael Moss outlines how the food companies adjust to the latest movements in people’s awareness regarding diet. As I have before, I highly recommend reading the book: Salt Sugar Fat.

  3. wendy ozeri

    Wouldn’t it be better to just make your own donuts anyway? I think anything that is processed like that can’t be good for you or worth eating.

  4. Sara

    It’s a donut. Don’t see how it can possibly be misconstrued as healthy. It’s great for people like me who medically cannot eat wheat/gluten & as such haven’t had a donut in years… For me it’s a health issue but I know it’s not healthier than the donut I can’t have. It’s still full of crap.
    People who choose gluten free willing are misinformed if they think its healthier. But making generalizations doesn’t help things. And neglecting the 1-3% of the population with celiac doesn’t help either.

    • Dr. Davis

      Sorry, Sara, but I disagree. It’s shocking that many people WILL view gluten-free donuts as healthy.

      And they are NOT healthy for celiac people despite being gluten-free. They still mess up bowel flora and can cause cross-reactive effects from gliadin-like proteins in wheat replacements.

    • > It’s a donut. Don’t see how it can possibly be misconstrued as healthy.

      Apart from the fact that people WILL misconstrue them as healthy (as they do GF in general) …

      There are any number of recipes for paleo donuts that are perfectly acceptable mimics for traditional donuts, and are perfectly healthy as treats, even frequent treats.

      It’s kind of amazing actually, given that real donuts are made entirely of the top three things humans need to avoid eating: wheat, sugar and foul oils.

      • Barbara in New Jersey

        Boundless,

        Add corn and the “miracle” of chemistry and advertising and you have the Standard American Diet. Throw in government/agro-business and you have a worldwide phenomenon of ill health starting.

        Humans can’t survive long on fake foodstuffs. The viruses that harm our livestock seem to come from the poor living conditions and foods they are fed. Perhaps that is Mother Nature’s way of correcting the wrong. Next is devastation of our top soil and water supply. Climate change is just starting. How long can we possibly survive eating the nutritionally empty and actually harmful foods?

        Only those who make the effort to change will survive and thrive. Those who do not will live surrounded by pills, aches, pains and misery with sickness always getting worse, never better.

    • Green1Eyed1Leopardes

      I don’t think Dunkin Doughnuts ever tried to promote they are healthy. I see them just marketing a want. There are people who have celiac or like me a real medically diagnosed Gluten Intolerance. GF should have never = healthier. I am actually sick of the diet it work high jacking the GF because this diet you guys are doing is just an extreme form of Atkins. As a GF person not by choice but survival I never would think DD would be healthy in any sort. I actually hate when people say “oh I will eat some of the brownies your MIL made because they are “healthier”. I had to break it to them that it would ruin their “diet”. All that is different is the flour there is still eggs, milk, tons of sugar, butter and other things.

  5. Lynn

    This is an alternative for those with Celiac disease, gluten intolerance or wheat allergies; for those people, it will not cause an autoimmune reaction. Is it healthier than the wheat alternative — definitely not.. For the most part, gluten-free food is not intended to be reduced in starch, but rather to be an alternative for people with Celiac, gluten intolerance or wheat allergies. You are looking for something completely different. Intelligent people would know this. Unfortunately, there are a whole lot of people out there who are not using their brains, as evidenced by the “Hollywood fad” gluten-free diet. They are just replacing one starch with another unhealthier starch.

    • Dr. Davis

      Though I would even challenge the safety for anyone with celiac disease or gluten intolerance.

      Note that people with celiac disease who eat these gluten-free foods still wreck bowel flora and often generate cross-reactive effects to gliadin-like proteins, such as the zein in corn. It is a fiction that cornstarch, for instance, is safe for celiac disease. It is not.

  6. andrea

    i so confused…people are going to ea these and think they are doing the right thing but they are now? and corn on the cob is bad??

    • Dr. Davis

      Yes, many people will perceive the “gluten-free” label as meaning healthy, which of course it is most definitely not.

      Corn on the cob, as well as other corn products, even putting aside genetic-modification issues, has glycemic potential.

    • Green1Eyed1Leopardes

      I ran into a lot of people who do see GF as “healthier”. As a person with an intolerance to gluten I just roll my eyes. I say “umm ya it is still made with all the other stuff too like butter, sugar, milk ext” the flour is the only thing that is different. I say “look on the back of the boxes.” It is really frustrating because now people are viewing our real medical condition as a “diet fade”. I had someone last week say to me with disdain “oh you are one of “those” people” I also heard “you’re to skinny why on earth are you trying to lose weight?” I AM NOT TRYING OT LOSE WEIGHT GLUTEN MAKES ME SICK!

  7. I’ve been sucked into Lifetime’s Supermarket Superstar. Home cooks bring their product before experts and testers to be evaluated, tweaked for price point and packaged for shelf appeal. Kind of a course light in the food industry and marketing. The show is full of the normal annoying ‘I must win this or my life has no meaning’ stuff but the little insights to the food industry are instructive.

  8. Dave

    That’s why I stopped buying my (sugar-free) coffee at Dunkin Donuts. No more support for businesses that profit from the big 3: grains, sugar, industrial seed oils. Now if only I could find a supermarket that doesn’t sell that cr*p.

  9. Chelsey

    I’m so glad you exposed this giant fraudulent claim to healthier donuts. Because the reason we want to eat donuts is for our health…

  10. Barbara in New Jersey

    Like most of the gluten free commercially produced products, the gluten free items don’t taste very good. They just are a starchy high glycemic replacement item in the form of a bread, cookie or pretzel. High carbs/sugars with little nutrition. No comparison to taste and feel of WB and similar nutrient dense products.

    Hopefully, Americans will begin to understand that the foods they are eating are undermining their health. It might take a health crises for some, Just being tired of feeling sick and tired for others. Some will wait until our government tells them. Some will wait until their doctor gives them a prescription. Some will just not want to spend their life being fat, fatter or at their fattest.

    If I had my way, there would be a skull and cross bones printed on the label! Or, at the very least, a warning from the surgeon general!

  11. Cindy

    I have a friend who has been wheat-free for several years and wonders why she doesn’t lose weight. She is fooled by the claims of gluten-free products and eats them regularly, breads and sweets. She will be one who will fall for Dunkin’ Donuts’ gluten-free campaign. I have tried to explain that what she has been replacing wheat with is the cause of her inability to lose weight. I’ve given up.

    • Dr. Davis

      Yes, it is shocking that SO many people fall for this crap.

      This is why I keep on repeat myself over and over again: NOBODY should be eating gluten-free foods made with junk carbohydrates!

        • > What is definition of junk carbohydrate ?

          Raises your blood sugar when consumed in any reasonable portion size. This would typically be 15 grams or more net carbs per portion.

          Junk also implies that the food element is primarily carb, and has little in the way of other redeeming qualities.

          A lot of common “GF” wheat substitutes meet both of these requirements.

  12. I sort of chuckled to myself when I saw the announcement of this product. Most folks who aren’t familiar with WB will comment to me….”Now there’s so many gluten-free products in the stores!” I will tell them—don’t eat them as they’re not good for me. I’ve eliminated ALL the “whites”, processed foods and sugar!! Most folks just don’t “get it”!! I was just on the FB/WB site and read a bunch of comments under one gal’s before/after. There are the encouragers (the higher percentages of comments), the haters THEN there are the one’s who say “I’ve been doing this for XX amount of time and I don’t see any differences—ie. weight loss etc.

    I’ve commented before on my own experiences with this. Before—all my medical issues are type 2 diabetic, hypo-thyroid, RA, Fibro, rising cholesterol, insulin resistance and obesity (oh I hate THAT word!!!) and IBS. Been doing WB since Jan. of this year. My A1c is improving going from 6.8 to 5.8, cholesterol numbers look good, my thyroid # is good AND (drum-roll) I’m finally losing weight!!!! I weigh once a month so last month on the 15th, I’d lost 35 lbs. I’ll be weighing again on the 15th—I’m always nervous as the scale in the past hasn’t been my friend. I’ll be holding my breath for sure.

    This program is a “LIFE PLAN” for me and NOT a diet!! Was it difficult in the beginning to get rid of all of what I was used to (?)—I would have to say “yes”!! Mostly because much was habitual AND our culture is so focused on food. I will be on this the rest of my life as I know it’s a “LIFE-SAVING” plan as well as makes me feel better. “IF” I accidently get some gluten I can tell in how I feel. Again…thank you Dr. Davis for making this information available. I cannot wait until your new cookbook comes out!!!

  13. Thanks-great food for thought-haha! Sort of reminds me of when they started to put filters on cigarettes and then it was perceived as healthy or healthier to the general public.

    It does seem that the average American thinks whole wheat toast is healthy…that if you had to choose which one is better for you, there would be no contest comparing 2 slices of whole wheat toast and a snickers bar. When they find out ( read WHEAT BELLY! Thanks Dr. Davis!) about glycemic index and load differences between the two choices, they are generally astonished. Here is another blog discussing your insights: http://michellerossnutrition.blogspot.com/2012/04/eating-two-slices-of-whole-wheat-bread.html

    As they often say, is having 1 broken leg better than having 2 broken legs? Is eating whole wheat really much better than eating white? Thanks for continuing the message.
    ajwodecki
    http://lowcarboptometrist.blogspot.com/

  14. Cindy

    Congratulations, Elizabeth, on your follow-through and determination. The effort is worth it as your numbers are improving plus the weight loss. So many people ask me when I will go back to eating “regular” again. I tell them this is not a diet but a lifestyle, and I don’t intend to go back. My numbers are improving as well, 20 lb lost, more energy and mental clarity than I have had in years. There is so much information on the Internet about grains and their harmful side effects. Check out Mark’s Daily Apple, Maria Emmerich, Wellness Mama, to name a few great websites. Oh, and I forgot, Dr. Mercola. But remember it’s not just about grains. Food made from corn, and of course, sugar, should be eliminated or at least eaten minimally. Tough to do in today’s world of food obsession, but I believe it is the key to health. I am prediabetic and hope to reverse this condition. This is what keeps me motivated. Keep on keeping on!

  15. BarbinNC

    They look really disgusting.

    I’ve been making donuts and “twinkies” with coconut flour, coconut cream, some chia seeds, eggs, Stevia or Swerve, Vanilla, melted butter or CO, other flavorings as desired … and usually I fill the twinkies with some cream cheese mixed with vanilla and a bit of coconut milk, and the donuts, I cover with melted dark chocolate, yum!
    I bought the pans on Amazon, saw them on Maria Emmerich’s site, and she also has a good recipe there. My recipe just happened, I’ve been baking with almond and coconut flour for so long now, I can just throw these things together, they are different each time, lol … and usually they come out great. I have pictures and might upload to share, but too tired right now. Maybe tomorrow. ;)

      • BarbinNC

        Tim,
        the day got away from me, but I will try to jot down how I make the donuts. First. here’s a link to Maria’s recipe and post on making these.http://mariamindbodyhealth.com/coconut-flour-cake-donuts/

        I purchased the pans quite a while ago, and when my daughter decided to go wheatfree, I started making these, so she could have quick snacks to grab to take to work. They are incredibly filling, and really delicious. You can’t really go wrong, if the dough is too liquid, which has happened to me, just crumble them up and sprinkle over yoghurt with a few berries – voila, a Parfait! I never throw anything out, if the recipes don’t work out 100% – and it can happen easily, since nut flours and coconut flours aren’t always the same, some are more moist or have more fat content etc. So just take what you made, and try to use it in some way, the ingredients are too expensive to toss, and the product is still nutritious, even if it doesn’t look great. I’m a professional cook and baker, although not working in that field, only to say I have that experience and know how that gives me confidence to just run with it, and it took me a while to get the hang of baking with these flours, but now, I find it so much easier than wheat flour – esp. the clean up!!

        Ok, sorry for the novel, just wanted to let you know where I’m coming from.

        Here is what I generally throw together

        2/3 cup coconut flour
        2 cups coconut milk (she is dairy free too now, you can use whipping cream)
        1/3 cup Chia seeds (Costco has these now, they are delicious)
        3 eggs
        2 tsp baking powder
        1/4 cup melted butter or coconut oil
        a sweetener that measures like sugar, like Sverve – to taste
        vanilla, extracts, sugar free syrups, flavorings of your choice (I have lots of extracts and buy the organic vanilla, also the Vanilla Stevia Glycerite – this one is my favorite sweetener for baking
        http://www.netrition.com/now_stevia_glycerite_page.html

        That’s pretty much it, you just fill the pans after greasing them with Coconut oil, also purchased at Costco now, they have the Carrington Farms brands, I like them. Nutiva is also a good brand.

        I hope that helps, let me know if you have any questions at all … I’m pretty tired right now, just became a grandmother, and the little fellow is so healthy and gorgeous, my daughter stayed grain free throughout her pregnancy, and is living organice and grain free now.

        I’ve also been making ice cream for her, with coconut milk and frozen bananas, and a bit of organic maple syrup. We decided to cut out artificial sweeteners for a while, just in case, since she’s nursing. But I love the Erythritol or Stevia products that don’t include anything like dextrose … how do we include pictures or is it possible?

          • BarbinNC

            Thanks Tim, she thinks so too …. :)

            Did you find the bread recipe? I made that recipe yesterday with the Tahini I had on hand … and added a bunch of spices, like Caraway seeds, Fennel seeds, onion and garlic powder, some Italian spices … and baked them in the donut pan, to be Bagels! The are amazing, I took a picture, and will post this at the WBB board, as soon as I get around to it. I am on a roll, I tell ya … the more I bake, the quicker it goes. The hardest part is getting these natural organic butters mixed up because the oil separates out from the solids, after standing for a while. But well worth the effort. I used a hand mixer, adding the eggs in and the water and the baking soda, etc.

            I do hope you report on your efforts, if you decide to try one of the recipes!

            Barb

  16. Loekie

    There is one problem with wheatfree: the lack of iodine in your food.
    I am recovered and happy again after putting more iodine in my food. The problem is, it is added to bread and when you go wheatfree and you don’t eat much salt with addad iodine, you have the risk to get problems, like cramps and tiredness. Dr. David has mentioned this on this site in a chapter about thyroid, but I think it is not known enough that you need iodine. (sorry for my English)

    • BarbinNC

      Adding iodine is very important, I agree … but not because of going wheatfree. They don’t add iodine to bread any more, now it’s bromide, and it’s quite toxic! There is a great iodine group on yahoo groups, don’t have a link handy, but you might want to check it out. Everyone should add some iodine to their daily routine, along with the supplements that go along with it.

    • > There is one problem with wheatfree: the lack of iodine in your food.

      Wheat does not contain much iodine, nor is any added, to my knowledge. What is added is folic acid (vitamin B9) and you do need to ensure you get enough B9 when dropping wheat.

      But yes, once wheat ailments have remissed, it is not uncommon for underlying thyroid problems to be discovered, and iodine supplements are often indicated (for the same reason that iodine is added to salt).

      • Loekie

        In the Netherlands the iodine is added in the salt used for bread. And there is salt in the supermarket with added iodine. But if you don’t eat bread and don’t use salt with iodine – I used seesalt -, you can get problems. A bloodtest revealed that my theroid worked too slow and the doctor wanted to give me tablets which I have to take your whole live. I said that maybe I could take iodine and after three months I get a new bloodtest. I feel much better after taking more iodine. My doctor said that he thought that in seesalt also iodine is added, which is not true so it seems the medical world dont know much about iodine and where it is added in food.

    • Antje

      That is not quiet true.
      Iodine in bread has long been replaced by the chemical bromine. Bromine is also used in carpets, furnishers and clothing.

  17. Tim

    Dr. Davis,
    Super excited about the new cookbook, as I have both of you other 2 books. I have nut intolerances that have not improved since going gluten free for over a year, will the new book have many nut free options? The almond flour is not my friend. Thanks!

    • BarbinNC

      Tim, can you do coconut flour? It can be substituted easily for the almond flour, in most recipes … you do have add twice the liquid though, be it eggs, or water or whatever – check the consistency of the dough you are preparing, that’s how I determine if more liquid is needed. Chia seeds are also a great addition to most recipes, adds Omega 3s and moistness!

        • BarbinNC

          Tim, here is the Twinkie post from Maria – she has amazing recipes and I have bought all her books, very good info to have, if you like to live a healthy life and have kids who you cook and bake for.
          http://mariamindbodyhealth.com/pumpkin-fun-and-pumpkin-twinkies/

          Also check out her recipe for subs, I make this with the coconut flour, I bought a 5 lb bag from Honeyvillegrain.com and also a 25 lb bag of almond flour last winter, and still have some left. They really are the best for baking. Of course you wouldn’t get the almond flour, but check out the coconut flour, it works great for my baking.

          This recipe also makes a great pizza dough … have fun!!

          http://mariamindbodyhealth.com/?s=subs

          • BarbinNC

            Ok just one more comment, I keep thinking of things I meant to add. The recipe above for the donuts is enough to fill both the donut pan and the twinkie pan. So I make both at the same time. Just so you realize the above recipe that I jotted down is doubled. I cover the donuts with melted dark chocolate with just a little CO added, sometimes I add sugarfree milk chocolate to the mix. I fill the twinkies with the cream cheese filling.

            Oh, I tried something new today, it’s the peanut butter or almond butter bread. Has anyone here tried it? It came out amazingly like sandwich bread. I made BLTs and it doesn’t crumble and can be toasted quite well. You can google the recipe, it’s literally just the jar of almond butter, that’s what I had, 6 eggs, 3/4 cups water, baking powder, mix well, and bake in bread pan – I’ve known about this one for a while, but never tried it before.
            You could use Tahini, Tim … it’s sesame seeds made into a butter. Ot perhaps coconut butter, not sure, but worth a try. The closest thing to bread I’ve made so far, although I love the Focaccia in Wheatbelly cookbook.

          • Tim

            Barb, the bread sounds great. Can you give us the exact measurements of the ingredients? Can’t wait to see your other recipes once they get posted! Thanks for sharing with us!

          • BarbinNC

            Tim, google Fat Head (have you seen his movie and blog before?) and then do a search for “almost Paleo bread” and the recipe will come up including pictures and how to instructions. I followed his recipe exactly and it is amazing!

            Good luck, and look forward to hearing how your baking adventures go! :)

  18. Culinary Adventurer

    Dr. Davis,
    I recall reading that Dunkin Donuts was owned by the Carlyle Group. What might that say about all this?
    Although I used to eat their donuts prior to going Wheatless, I am not even tempted to consider any Dunkin Donuts products now. I thank you for that too!
    Feeling great and sending best regards,
    CA

    • Barbara in New Jersey

      CA,

      The Carlyle Group are very successful investment bankers. They do business world wide. Dunkin’s sales must have dropped because I’m seeing lots of coupons and ads for their tuna or chicken salad bakery sandwiches. They can afford to hire slick advertising firms who will cleverly imply that their food products are wholesome nutrition rather than the nutritional nightmares they really are.

      These ads are on the front page of the Smart Source coupons enclosed in my local Sunday paper. The top 2 inches on the page have the Smart Resource Magazine logo, followed by “diabetes smart, take charge of your health (registered trademark). The rest of the page is the Dunkins’ ad. Misleading? Yes. Illegal? No. The ad doesn’t mention any nutrition. It does tell you how to pay for it using your phone. $1.99 +tax. You get your lunch fast, don’t waste your time on line and fill your stomach quickly. The American way, right?

      • Culinary Adventurer

        Dear Barbara In New Jersey,
        Yes, it sure seems to have become the American Way — but listening to new ideas and voting with your feet is the American Way too! It just may not seem so when our voices are drowned out by the immense $pending on advertising in all its forms. But we are P2P (People to People) and Books to P, recipes to P, and Blogs to P! We can do that well — all the while hipping our friends and theirs to the WB way of healthy living.
        Americans still like sound ideas and will make positive changes when given enough information. I thank YOU for your informative posts. I am glad you are here on this blog. Keep it coming!
        CA

  19. Wil B

    Dr. Davis:
    This is a bit off topic here, but I wanted to congratulate you again for the fact that Wheat Belly has continued to find its way onto the New York Times best seller list for its category. If memory serves, your book has been on the list regularly since shortly after its original date of publication. That is an extraordinary accomplishment, particularly for a book on diet and nutrition of all things! It seems pretty clear that the information and ideas in the book continue to have (and gain) traction. Bravo!
    Regards,

    Wil B.
    Wilmington, DE
    P.S. It would be interesting to me, and I’m sure to many of your other readers, to know whether, and the extent to which, you may be earning support (encouragement) ……or not….., from your medical peers. Hopefully that information would not be a trade secret. :-)

  20. BarbinNC

    I see that my posts are in moderation, probably because of the links I added? Only the last one is posted already, just thought I’d let you know, since it’s confusing ….

    • > I see that my posts are in moderation, probably because of the links I added?

      If you had more than one link in the Reply body, that would do it.

      Follow the link from my username here for a How-to-Use-WBB.

      • BarbinNC

        Thanks very much, Boundless. That’s exactly what I did … added two links to Maria Emmerich blog with recipes for the donuts and twinkies! I love the new forum and will have to check it out when I have a little more time. And post some recipes, perhaps! :)

        • BarbinNC

          Boundless, I have a question that you might be able to answer. If I wanted to add pictures to my posts, for instance with a recipe to show the process and finished product, would you think it’s ok to post at the message board that was set up by members here, and then link to it here? Ot upload to a picture sharing site and post that link here? I could also set up a blog I guess, but really don’t have the time right now … I trust your advice.

          Thanks, Barb

          • > have a question that you might be able to answer.

            Or not. I don’t speak for this blog.

            > If I wanted to add pictures to my posts, for instance
            > with a recipe to show the process and finished
            > product, would you think it’s ok to post at the
            > message board that was set up by members here, …

            The WFF does seem to have an attachments feature on posts and replies, so that might work (I haven’t tried it).
            Post recipes in the Wheat Free Recipes sub-forum:
            http://wheatfreeforum.com/index.php/board,4.0.html

            > … and then link to it here?

            I routinely post WFF links here when the linked content is relevant to the base article or reply drift. The trick with recipes is finding a suitable thread here on WBB, plus the general problem of anyone easily finding it after a day or so, due to age-off and weak local search.

            > Or upload to a picture sharing site and post that link here?

            I’d go the WFF route.

            This blog (WBB) used to have a working:
            Recipe Library > Submit Your Recipe
            feature, but it broke over a year ago and hasn’t been fixed. I suspect that Dr.D. has a plan for a completely new web site that is not constrained by the limitations of the blog format.

          • BarbinNC

            I tried to register over there early this morning, but could not get it to complete. Might have been my internet connections, it’s been fluky lately. I will try again in a little while.

  21. La Frite

    The picture of the packaged muffins make those absolutely unappetizing and invoke awfulness in my mind. I remember when I had these trips to North America, I would see those things (wheat free or not) lining up on the shelves, or in snack machines, and people would buy them for getting a quick sugary fix at any time (usually while working at their desk). I will never understand this way of eating. I’d rather bake muffins myself, with ingredients I chose, a baking process I chose, and for a special occasion only, not as a mindless fix because my office work makes me sedentary and sugar addicted …

    Gluten free or not, these things are no food …

  22. Faye

    It is the same trick that the fat free items pull–I remember when the first fat free cookies came out. I thought I was being so “good” eating all fat free stuff. But I’ve gained more weight since being fat free than I did in all the 30 years before. Even more recently, I was fooled by fat free half-and-half. Someone asked me one day how it could be fat free because it was so thick. Then I looked at the label–corn syrup is the second ingredient.

    So far I’m enjoying being wheat free and aside from delicious cheddar “biscuits” from The Gourmet Girl’s recipe repertoire, I am not looking for bread substitutes. And am perfectly happy not having them!

    Dunkin Donuts–keep your poison to yourself!

    • Barbara in New Jersey

      Faye,

      I remember those cookies too! They were very sweet and nearly inedible. This was followed by fat free mayonnaise that was very salty. Many sugar free items that contained a long list of unpronounceable chemicals. Tuna in water is now tuna in water with a soy broth.
      Our food supply is so contaminated with chemicals that even more chemicals/spices have to be added to make it taste good. Nearly every recipe you see contains sugar to be added. Most of the ready made spice combinations and nearly all condiments, rubs and sauces contain a sugar derivative or high fructose corn syrup and lots of salt. Dairy products are boiled at 280*-320* and called” ultra pasteurized”, which effectively kills most of the nutrition, but significantly increasing shelf life. And the list goes on…..

      Is there any wonder why we are fat while our bodies are starving for nutrition in this land of plenty?

      I’m glad you have realized that you have been fooled by our corporations just like me and the rest of America. In my opinion, the best tactic is to walk away with my pocketbook closed. I email the companies and tell them why I will not purchase their product. I pay more for free range eggs and low temperature pasteurized milk. I pay more for food that is “clean”. Those product will sell and eventually have more shelf space. I will try hard not to be fooled by corporate greed again. Maybe someday, the companies will realize that it is not smart to use cheaper and cheaper ingredients that harms your customer.

  23. stephen ottridge

    Perhaps it is my imagination but I’m noticing bread being on special at reduced prices in the stores much more frequently. That includes of course bagels and , English muffins.

    • We’re now in December 2013, and wheat commodity prices have been in an 19 month slide, which would include September 2013. This could be expected to affect retail prices. Wheat prices are today about where they were when Wheat Belly was published.

      Industry analysts explain it all using yields and weather. Consumer demand for wheat as wheat (other than for the silly whole grains) is not yet even on their radar. I personally don’t even pay attention to the wheat market, and had to go to some effort to find a historical chart.

      More significant is the market for things we actually want to eat, like almonds, and the trends there are not encouraging. In the specific case of almonds, there is both record demand, and increasing difficulty with pollination, due to beehive CCD. Buy your almond flour sooner rather than later. It freezes well.

  24. Ed

    Hi Dr. Davis,
    Apologies if this is a duplicate…the last post seems to have disappeared. Also, apologies if this is a bit off topic.
    I wanted to ask if you had any recommendations as I recently had a CT scan done with a total Agatston score of 1153.82 (LAD 456.31). Did this on my own as I have a physical coming up and my MD doesn’t usually do a stress test or PET or CT scan.
    Is there any recommendation you might have as to how to address this? Your name/information came up when I was doing some searches for more information on what the numbers mean and thought I’d reach out to see what you’d suggest. Unfortunately, I don’t live in Wisconsin otherwise I’d check into an appointment.

    Thanks -

  25. Heather

    I recently went wheat free on a trip to Disney World (thanks to my crazy high lipoprotein a). They are very accomodating. I was given tours of the buffets, and offered gluten free breads, waffles, pancakes, and brownies. Udi’s seems to be the main stay for GF in WDW. I got some really interesting looks when I told them no thanks to the special “treats”. I repeatedly informed well dressed chefs that the ingredients were horrible for you and caused blood sugar to sky rocket. Sigh…my husband has taken to calling me a wheat nazi.

    Thanks for all of the information and encouragement!

    • > … could just come up with a glutton free donut …

      Gluten-free donuts are plentiful on market GF aisles. They are junk, even the ones in the GF freezer section.

      It’s pretty easy to make a perfectly acceptable low-carb (fully WB-compliant) donut at home. You bake ‘em in a donut tray rather than deep fry ‘em. Consumption doesn’t even have to be “limited”. Glutton Freely on these :).

      The challenge is making a GF LC HF donut that has an acceptable retail room temperature shelf life. Expect the first few attempts to be from brands selling GF donuts today, and therefore to have various questionable ingredients to stabilize them (adverse fats, preservatives).

  26. Tale

    Just one quibble, a “safe starch” isn’t called safe because it is amylose and not amylopectin, but because of an absence of toxins and antinutrients. And even the leading proponents of safe starches still advocate an essentially low carbohydrate diet (compared to the Standard American Diet), and recognize that too much glucose is a problem. They don’t mean “safe” as in “eat all you want, it’ll cause you no harm!”

    Not trying to take away from your overall point. Cornstarch is still nutritionally vapid and these doughnuts, like most processed carbohydrate products trying to gain favour under the banner of Gluten Free, are not really a wholesome part of anyone’s breakfast.

  27. La Frite

    It is business as usual: more and more people are rejecting wheat based foods ? how do we then keep them hooked to quick crappy pseudo-foods ? By substituting non wheat flours to wheat flour, and that’s basically it, as long as it looks, smells and sort of taste the same. There is probably so much sugar and crappy fats that it will still be appealing to the addicts out there …

    This is sad SAD in its worst: only business matters …

    • Barbara in New Jersey

      La Frite,

      You hit it exactly right: keep enough wheat, starches and sugars in the products to appeal to the addicted! The tobacco industry did this by adding nicotine to its cigarettes as well as the wheat/sugar chemical combination. Kept people smoking!

      The agribusiness companies now do the same thing. Fortunately many people are not being fooled this time. The growth of the “gluten free” food industry shows that people are aware of the problems with wheat. Once they start realizing that the junk carbohydrates/sugars in most of the ready made products are causing them additional health problems, will they stop buying these nutritional nightmares.

      The number of people sharing their stories and thoughts on this blog continues to grow. Most are greatly relieved that they have finally found the cause of many of their health problems and have no interest in eating wheat or sugar again.

  28. Nobelly

    Dr davis – HELP

    What should my brother tell the teachers of his 12 year old overweight daughter to make them stop ordering pizza and other junk food for the kids once a week at school. She had lost over 10 lbs on a pao diet and gained back 3 lbs in her first 5 days at school. Can you outline some of the health issues of kids that make this a terrible idea? ( like diabetes etc)

    • Nobelly

      Anybody? Am i the only one shocked to hear that schools think it’s a good idea to order pizza once a week for ” lunch”? How dumb am i – i thought schools set the example.

      There is lots of lip service paid to the ” obesity” problem with kids, but when parents look for help there is NONE. They are left worrying that eating low carb is not healthy for their kids, so the kids keep eating the pizza and pasta and the breakfast cereals and michele obama says that’s great so long as it’s “whole wheat”. What a crock of s***.

      • gingerbread

        You are not the only one. But the forces are too great to fight this battle. All he can tell his daughter is, look on pizza day, you are taking wheat-free pizza to school that we made at home. I had to tell my daughter that if she eats it, and then acts out, she has to suffer the consequences because she chose to eat it. My daughter is 14. Teach them young. I didn’t and we lost 10 good years with my teen. Me thinking she was just an awful kid and always into trouble. Save one at a time. He has to do it himself; there will be no help coming any time soon.

        • Barbara in New Jersey

          Lots of kids have food allergies today. Being allergic to wheat is very common, just as peanuts are a common allergy. Informing the school of her allergy will ensure that she won’t be served any pizza or other wheat containing foods. They will explain their procedure and suggestions will be provided to accommodate the on going school party circuit.

          Remember, the school system does not want to be sued if an allergic child is fed an allergen and then has to be hospitalized or worse. Schools take this very seriously.

          In my area, parents are given a list of class allergies and prepare cupcakes or whatever so the allergic child can participate. The teacher supervises this. Most parents do comply since they know that their child might just develop a problem in the future and would expect the same treatment.

          • Nobelly

            It is very clear to me that schools are not interested in addressing the obesity problem. They just want the kids to like them and to have fun. So they cop out and take the easy way by feeding them junk. Why dont they take this day and have a contest for the healthiest, most appetising box lunch prepared by the kid himself. Give him a non food prize like a good book.
            Save the cupcakes for special occasions at home at the parents’ discretion.

    • Barbara in New Jersey

      Nobelly,

      Why don’t you join the parent’s association, become a board of education member or even just volunteer in your local school? You can begin to change things.

      Schools reflect parental wishes. Parents complain about homework, curriculum, grading standards and anything else they can think of. They insisted prizes be given out to all students for just showing up. Student responsibility is minimal and entitlement combined with consumerism is the result.

      How these future generations of workers will compete on a global scale is as frightening in my opinion as the quality of our food.

      • Nobelly

        I dont have any kids – this is about my brother’s kid in another city. But he volunteers big time. He s an expert in a certain field – he has no problem with the kids, but the teachers use volunteers as fillins while they retreat to the staff room for a donut.

        • Jeanine

          You’re painting a bleak picture with a broad brush. I am a school administrator, and there are many of us who care a lot and work hard to keep kids active, safe, and fed with healthy food. There are many of us who try very hard to introduce truly healthy eating to our students. Leaving students unsupervised with volunteers so the teacher can eat donuts is the exception, not the rule. I like this blog because it is a positive place. What a bummer to come home on a Friday night, check out the blog to see what my wheat-free kindred spirits are up to and see the negative comments about schools. Sigh.

          • Nobelly

            Maybe that’s why nobody wants to help the kids with weight issues. It’s more fun to order pizza for the thin kids. Sorry to spoil your day.

          • Jeanine, I agree with your sentiments and would like to add that administrators and educators can hardly be held accountable for the nations school lunch/breakfast program dicatated by the USDA’s “food plate”……a high glycemic diet where ketchup is considered a vegetable. So don’t blame your educators……blame your government!

          • Nobelly

            Follow up – Many teachers are fantastic. A few are awful.
            Fortunately, at this school the principal is fantastic. Full
            Empathy and understanding on the issue. The pizza order was cancelled and the home room teacher advised not to offer junk food to this child. She has lost another couple of lbs. and made the observation that junk food smells better than it tastes. Also, for the first time in her grade school career she observed how many kids didnt order the junk food. And her best friend who doesnt have a weight issue is supporting her fully in her weight loss efforts. I think these changes happen on a grass roots level, child by child, teacher by teacher. Dont wait for the govt – theyre still pushing the food pyramid and low fat diets.

          • Nobelly

            Just to clarify – this is not a school lunch or cafeteria lunch. It is pizza ordered from domiinoes, etc and ordered by the classroom teacher instead of the usual box lunch that kids bring.

  29. A10044

    Dr. Davis,
    After reading your “an iodine primer” post back in July, I decided to start going on Kelp and I’ve been taking them 2 a day for about a month. I became wheat free back in January and immediately noticed a 10 pound drop (I wasn’t heavy to begin with), but since about a month and a half ago I started gaining weight and more noticeably belly fat, so much so that I regained every pound that I had lost + belly fat!
    That is the reason why I started my kelp binge, which to my logic could be the only reason for my weight gain(iodine deficiency).
    My question is how long does it usually take for kelp or iodine to do their magic and get me out my misery?! Fyi, I exercise 7 days a week (3 days swim, 4 days at gym), am 34 and my tsh back in March was 1.75
    Thank you

      • A10044

        Everything from the “enjoy unlimited” section, and some from the “limited”…following the rules by the book!

        • What’s your net carb intake per day,
          and have you seen:
          http://www.wheatbellyblog.com/2012/10/i-lost-the-wheat-but-didnt-lose-weight-2/

          > … and my tsh back in March was 1.75

          If you don’t know your FT3, FT4 and RT3 (Free and Reverse), then your thyroid status has not been competently assessed. These are not part of the standard thyroid panel, which usually looks only at total T4 (about as useful as total cholesterol) and TSH (which is a measure of pituitary response, and only meaningful if the thy/pit system is working properly, which it often is not in thyroid problems).

          • A10044

            My net carb intake is definitely no more than 20 per day, I don’t count calories but do count carbs.
            I’ll take a closer look at my blood work, thank you

      • Nobelly

        Less than 20 grams of carbs a day and you gained 10 lbs? Something is definitely way off. Let us know about your thyroid numbers.

        Ive been taking iodine for a year and i cant tell the difference. But i eat more than 20 gms a day and i lose weight quite easily, and im not really overweight either – just maintaining.

  30. Mrs. D

    Dr.
    Had horrible reactions from much coveted Dominos gluten free pizza.
    Good going down, but oh my what a wasted day.
    Thanks for understanding.

  31. GFnotbychoice

    Fortunately none of you seem to be forced to the gluten free diet due to allergies or illness, but when the choice is not yours and even a single grain of flour can cause severe intestinal problems and painful hives all over your body it can be extremely frustrating. To simply say the gluten free market is adding other things to make it better or to satisfy a sugar craving is not correct. There are people (more by the day) who are being diagnosed with Celiac or gluten intolerance who would enjoy the ability to have a donut if they want one. And not just for the sugar!!! The gluten free diet is one that can be devastating when it is not by choice but forced upon you. Most do not realize the many foods that contain gluten or gluten products. Most of the additives that are added to gluten free foods are necessary to make them rise or be reasonably palatable. Gluten is the binder in that it is what makes the muffin or pie crust or cake be light and airy. Take out the gluten and it all crumbles. So go on with your rants and accusations about the companies but I for one am glad they are finally realizing the need for gluten free products out there.

    • Dr. Davis

      Sorry, but I believe you are dead wrong.

      Make no mistake: Gluten-free foods as made by most of these companies ruin health. They should NOT be used as replacements for wheat, any more than bags of jelly beans should be used to replace sandwich bread.

      You are making the mistake common to many people with celiac disease or gluten-sensitivity who don’t really understand the larger issues.

      • Charlie

        I agree 100% Dr. Davis.

        After having to change to a gluten free diet due to coeliac, I started eating all the awful (but quite tasty) GF foods full of highly processed GF grains, soy flour, preservatives, vegetable oils, gums, etc.

        This lead me to become quite unwell over a period of time. Now I’ve had to change to an unprocessed, and grain free (almost “paleo”) diet to become healthy again and lose weight.

        • Dr. Davis

          I’m sorry you that you had to learn these lessons the hard way, Charlie!

          But this is why I keep on repeating: NOBODY should be eating gluten-free processed foods made with cornstarch, rice starch, tapioca starch, or potato starch–they RUIN health!

  32. Danielle

    Is it possible?

    My husband stopped eating wheat 12 days ago after I shared what I had been reading in Wheat Belly. We actually had a fight the night before when I was sharing some of the information from the book and his response was “well our parents ate wheat all their lives and they were fine”. I looked at him pointing at his wheat belly and without malice said to him “i see that it’s working for you” which he took the wrong way and got angry with me. Needless to say, I went in the spare room and continued reading my book. The next morning he came to me and apologized, saying that everything I had said made sense and he stopped eating wheat. I am telling this story because I am deeply disturbed that a USDA recommended food can cause a human to burst into fits of rage. I have been on t he receiving end of this behaviour and unbeknownst to me…..wheat was most certainly the cause. He has not had one outburst since the removal of wheat. He is calm, focused and a whole lot of fun to be around. Is it really possible that wheat could have had this effect on him? And many others? How atrocious!

    • Barbara in New Jersey

      Danielle,

      How atrocious is right!

      Dr. Daniel Amen talks about his mean spirited grandmother and how she changed by changing her diet. This was on a PBS program. He showed before and after CAT scans of her brain. Impressive.

      We all know people who behave badly, are difficult to get along with and generally demanding to have their way. They pick fights, are bullies, continually bait you among other behavioral characteristics. High strung? Nervous type? Overly sensitive? You name it and wheat/sugar is always a large part of their diet.

      With our government agencies beholden to big ag and big pharma, we are now seeing a backlash to the foods recommended but are really making us sick without the chance of getting well. Don’t believe this? Just ask any diabetic you know if they ever get better? They’re reporting that they improve when following WB guidelines. Cholesterol levels? Blood pressure? Blood sugars? People are showing normal blood levels when they follow WB guidelines.

      What is fed to our sick, our elderly, our children? The foods on the official pyramid! This is enough to make even the least conspiracy minded person start wondering. Even the food stamp programs for the poor encourage grains and sugars.

  33. BarbinNC

    Honeyville Grains is having a sale which ends today. I just placed an order for the almond flour and organic coconut flour, have ordered both before and love them, best I’ve tried for baking, always good results. I use them a lot, and they lasted me a year almost exactly, I still have quite a bit of the coconut flour, but almond flour now gone. We are gearing up to do our holiday cooking and baking and I’m really exited, so is my daughter.
    You get 15% off when using coupon code RECIPE.

    Barb

  34. Susan Chaplin

    What about arrowroot flour? It is a starch but is it as deadly as the ones listed in this article? I recently found a really good waffle recipe that uses almond flour and arrowroot, but if arrowroot is a culprit, I will continue my search (in addition to the delicious one in the Wheat Belly cookbook which I also enjoy). Arrowroot just seems to provide a crispyness that none of the other waffle recipes have, which I enjoy. Thanks!

  35. Sony

    Hello Dr. Davis,
    Your book “Wheat Belly” is excellent. Thanks to your book and your videos, I stopped eating wheat. I don’t have arthritis anymore. But I have a question after reading this article, Is it also possible for you to write a long article about the extreme dangers of corn especially Genetically Modified Corn? I myself am also allergic to corn.

    Whenever I eat corn, I get angry, canker sores, memory loss, and also schizophrenic reactions.

    Sony

    • > … extreme dangers of corn especially Genetically Modified Corn?

      Corn is a high glycemic carb, even as an organic heirloom. A mere 6 corn chips is your entire meal/6-hour-period allotment of net carbs.

      Dr. Davis lately said this (about the modern market strains I’m guessing):
      “… some overlap of corn zein with gliadin”.

      GMO corn could be herbicide-resistant, insecticide-expressing, or both. Such food safety testing as has been done on these traits has compared it to “regular” food, and presumably subjects on a typical western diet, complete with high noise from other adverse agents. Until we have results from wheat-free low-carb high-fat populations with known healthy gut flora, we won’t have any real idea what the risks actually are. I’m not volunteering for the trials.

      Glyphosate-resistant (RoundUp-Ready) is likely to have some glyphosate uptake. Applying it to the pre-emergent or growing plant is the whole point of it.

      Bt corn will have Bacillus thuringiensis throughout.

      Glufosinate-resistant corn (Liberty Link) may have uptake of this herbicide.

      Imidazoline-resistant corn (Clearfield) may have update of this herbicide, which may be present in “non-GMO” corn, depending on how your country defines GMO. This strain was created by chemo-mutagenesis (aka: recklessly random gene insertion).

      On the whole, corn is worth avoiding entirely, and like wheat, it takes some effort to avoid it, because it’s a common contaminant (ingredient) in processed foods.

  36. Nichole

    Dr. Davis,

    I started a GF diet about one year ago, after I found out that gluten was causing stomach pain that was formerly thought to be ulcers. I was diagnosed with rheumatoid disease at the same time. I haven’t had a stomach problem since. :) I don’t know how much is diet and how much medication, but I am also feeling generally much better.

    My dad (a neurologist) is a big fan of your book. He tells everyone about it. I was not completely convinced until I saw my recent lipid blood work. Basically, it was a 100% improvement in every direction, from borderline OK to excellent. It’s great to finally have some good news!

    As for GF grain products, I have a question. I am 5’2″ and weigh 97 lbs. If I stop eating grains, more weight drops off. I am sure that if I could stop eating grains my inflammation would go down even further – obviously a worthy goal. How do I stop eating grains without losing more weight?

    • Phytonym

      I have the same problem (5’1″ 99lbs) only in addition I’m on a medication that also makes me lose weight. The things that work for me:
      1) Monitoring my weight daily, and adjusting my meals to compensate for any weight loss (If I lose too much weight at a time I add a ridiculous amount of toppings to everything. Cream cheese, sour cream, different kinds of cheese, GF gravy…) I chose to record my weight so I can see any trends, but it’s not necessary.
      2) High protein meals. (Might not help you, I seem to require lots of protein.)
      3) No foods that are labeled low fat. Real full fat yoghurt, especially greek yogurt, with different flavours of jam or sliced fruit is my go-to breakfastbrunchlunchsnack.
      4) Keep small snacks around (nuts, seeds, cheeses, doesn’t matter) and eat whenever you feel hungry.
      5) Keep food around that you like! If you don’t like the food in front of you, you aren’t going to eat enough.

      Hope this helps :)

      PS
      One can have coeliac and still test negative. Low (and high) BMIs are a symptom of coeliac, and in both cases BMI is normalised when put on a GF diet. So you might gain weight on a GF diet.

  37. PMC

    I don’t think there is any reason to criticize products like this for existing, obviously no one is going to think they are “healthy”, unless they are not very smart… But I have a friend who has severe celiac’s disease and cannot eat even a speck of wheat, but wants to be able to enjoy treats like cakes or donuts on occasion and isn’t doesn’t need to lose weight or anything, I think this kind of product is aimed at people like that rather than people who are trying to healthy all the time…. Even though I am healthy and wheat free most of the time, I still occasionally have treats I shouldn’t on special occasions because I wouldn’t enjoy life as much without them haha

    • Bmindhorn

      Over 40% of Americans do not believe in Evolution. Yes they are stupid. Get these products off the shelves.

      • Barbara in New Jersey

        There are many cookbooks and on line recipes available for your “treats” which don’t include wheat or grains. Check paleo, primal sites too. Dr. Davis has written an excellent cookbook as have others. Wheat Free Market Foods has good products and several convenience items.

        Here on this blog, we believe wheat/grains/sugar are a poison to everyone, even if you don’t show severe symptoms at the moment. At some point in your life, the effects will show itself in an illness. Every indulgence that “you can’t live without ha ha” will comeback and haunt you in later years….in some manner of illness.

  38. sandy

    Until you actually experience the horrible stomach problems
    that happan when you have a gluten allergy one cannot fully
    understand the awesomeness of having companies like Glutino,
    Udi’s and Schar’s for putting out the products they put out…
    As far as nutrition goes, thats what supplements are for, i sorry
    but i’d rather have to take supplements and be on the gljten free
    diet than have debilitating stomach cramps and diarreah and skin
    rashes that result from eating wheat, rye or barley…:)

  39. Rianna

    Please help….I have been eating wheat free for 4 months now, many thanks to your Wheatbelly book. It has definitely sent my body into weight loss mode as I have lost 8 kilos in that time according to my GP this morning I am now 71.8 kilo. As I have been type 2 diabetic for nearly 10 years now, I had nothing to loose but the weight, however, my GP has told me I need to stop loosing weight so fast or I will get gall stones (or kidney stones), she said I need to slow my weight loss to 1/2 kilo per month. I don’t know how I am going to do that and continue to eat as I am, I am eating plenty of food and never feel hungry unless I am well overdue a meal….what can I do to slow down my weight loss, I don’t really want to start eating snacky treats that are not good for me as I am due a series of blood tests in 4 weeks which will indicate my blood levels over the previous 2 months?

    • > … my GP has told me I need to stop loosing weight so fast
      > or I will get gall stones (or kidney stones), …

      Although that is possible, no one has reported that happening here that I can recall. It’s a theoretical risk during weight loss, but you are the first to bring it up.

      • Barbara in New Jersey

        Rianna,

        I converted your numbers to lbs You now weigh 158 lbs., having lost 17.6 lbs . of weight in four months. That averages a 1+lb. per week or 4.4 lbs. per month. This seems to be common at first and then slows as you reach a normal weight. Many people have reported this on this blog.

        You might begin to explore the supplements Dr. Davis recommends. These are very helpful to replenish any nutrients that are lost during your shedding weight period and helps stabilize your system. Drink plenty of water too! This would be about 1/2 your body weight in ounces. The idea is to help flush out our cells/systems.

        Unless you have a history of gall or kidney stones, then I wouldn’t be too concerned. Please to a web search on how kidney and gallstones form. This should ease your mind.

        Your weight loss comes from losing excess water and then from your body beginning to burn fat for fuel intend of the sugar. I found that I lost less weight when I consumed more carbs and less fat when I was at the 4 month mark. You might try that: eat more than15 g.carbs per meal and/or decrease your fats slightly. Do this slowly and monitor the results. Do not indulge in the Never To East foods!

        Let us know what your result is!

      • Dr. Davis

        And strongly consider a new doctor, one who does not allow you to be diabetic with never consider giving you the advice to help you become less diabetic or non-diabetic.

        Why would you take his advice seriously now?

  40. Sarah Jordan

    My husband and I are starting the journey of becoming wheat free. We have come across products that have rice flour. Is this OK to eat?