Diabetes Australia bungles dietary advice

Bungled Dietary Advice About Whole Grains

While nearly all of you are no strangers to the ignorance exhibited by defenders of the dietary status quo, it occasionally helps to hear their arguments articulated. You are readily reminded just how many “holes” there are in their arguments to consume more “healthy whole grains.”

A Wheat Belly Blog reader passed this exchange between his father and a dietitian representing the Australian Diabetic Association onto me:

“My father was a very serious diabetic, but I slowly got him off the wheat last December. Now his diabetes is the best it’s been in 20 years! He was so disappointed with Diabetes Australia for all the false information given to him over the years, that he wrote to them. Here is his email and their response:”


“Since I have give up eating bread and most wheat products, my sugar levels have never been so good. If you really want to help diabetics, could you please let people know not to eat bread?



“Dear Jack,

Thank you for your email comment regarding avoiding bread and wheat products to better manage diabetes. It is great that you have been able to better manage your blood glucose levels lately and this approach is working for you.

Most people with diabetes are able to tolerate eating bread that has a low glycaemic index (GI) if it is eaten in appropriate portions (i.e. 2 slices). Examples of low GI breads include wholegrain and sourdough breads. Most low GI wheat based products are also generally tolerated when eaten in appropriate portions, such as 1 cup of cooked pasta or ¾ cup All Bran cereal. People diagnosed with coeliac disease do need to avoid all gluten containing foods, including all wheat based foods.

Ultimately, the most important factor affecting blood sugar levels is the total amount of carbohydrate eaten at a time and therefore portion sizes are important. This carbohydrate could come from wheat based products such as bread or pasta or non-wheat based products such as sweet potato, milk or oats.

All types of high fibre/low GI carbohydrate foods are recommended as part of a balanced diet, so long as portion sizes are appropriate. Carbohydrates are the body’s preferred source of fuel and they also provide us with essential B-group vitamins and are usually a significant source of fibre to help with lowering cholesterol and maintaining good bowel health.

However, we do recognise that everyone has different needs for amounts and types of carbohydrate foods. The advice that we provide to people with diabetes is general and a guide only and we encourage people to seek individual advice from a dietitian, based on their own individual needs.”

Alright, let’s tear apart this dietitian’s defense of the diabetic diet and “healthy whole grain” status quo.

By making arguments such as we “need” grains for their fiber and B vitamins and that eliminating a “whole food group” is unhealthy, she neglects to recognize a number of issues:

  1. All whole wheat products are high glycemic index foods.
  2. Foods such as multigrain bread, oatmeal, and millet bread raise blood sugars to very high levels, but lower than high-glycemic index foods like cornstarch and whole wheat. They are therefore designated “low-glycemic index” foods. There’s nothing wrong with the concept of glycemic index; but there is something desperately wrong with the cutoffs for high- vs. low-glycemic index. Low-glycemic index foods should more correctly be called “Less-high” glycemic index foods. Typical blood sugar 30-60 minutes after 6 teaspoons table sugar: 170 mg/dl. Typical blood sugar after 2 slices of whole wheat bread: 175 mg/dl. Typical blood sugar after bowl of oatmeal: 167 mg/dl–less high, but still awful.
  3. This is not just about the amylopectin A of grains. It’s also about gliadin derived peptides that act as opiates and stimulate appetite; it’s about intact gliadin, partially resistant to digestion, that initiates the first step in autoimmune diseases by increasing intestinal permeability; it’s about wheat germ agglutinin that blocks the cholecystokinin receptor and thereby leads to gallstones, pancreatic insufficiency, and dysbiosis; it’s about phytates that block absorption of iron, zinc, and magnesium.
  4. Grain consumption leads to poor dental health. This was the first experience of grain-consuming humans: explosive tooth decay, periodontitis, tooth loss, crooked teeth in children.
  5. Grain consumption changes oral and bowel flora. Changes in oral flora caused by grains contribute to the above changes in oral health. The implications of grain induced changes in bowel flora are only now coming to light.
  6. Diabetes is about blood sugar. If someone starts with a blood sugar prior to a meal of 100 mg/dl, then eats a big piece of pork chop: blood sugar 100 mg/dl. If they eat a piece of multigrain bread: blood sugar 163 mg/dl or somewhere in that range, higher the more insulin-resistant and beta cell-challenged they are. In other words, eat foods that don’t raise blood sugar and you likely no longer need drugs to reduce blood sugar. Why would any diabetic association tell people to eat foods that raise blood sugars to such high levels? Could this have something to do with generous support from Cadbury Schweppes (the world’s largest soft drink and candy maker), AstraZeneca, Novo Nordisk, or Sanofi Aventis, manufacturers of diabetes drugs and insulin preparations?

In my view, the various diabetes associations of the world have made substantial contributions to the epidemic of overweight, obesity, and worsening diabetes in millions of people, all while helping grow billions of dollars in revenues and profits for the food and diabetes industries.

I say thumb your nose or make some other meaningful gesture in their direction. Then go have a 3-egg spinach mushroom omelet oozing with olive oil.

Like This Post? Sign Up For Updates — It’s FREE!

Plus receive my latest collection of recipes, Wheatbelly Hearty Entrees!

Comments & Feedback...

  1. Neicee

    Well, I’ve decided to thwart the chances of getting diabetes by not consuming enough carbohydrates to make it remotely possible. And, how about the chances of ending my life suffering from Alzheimers (Grain Brain)?
    Have I ever seen a skinny diabetic…yes. Carbs were all they ate. So, you don’t have to be obese to suffer diabetes, heart disease, or stroke. The many debilitating conditions with direct ties to this product isn’t worth one bite of toast or the best pasta or pie in the world. I’m sick and tired of 230 lb. nurses or doctors telling me how to eat healthy. They obviously take their own recommendations to heart.

    • Mr. Davis,
      Did you see what happened to Trudeau? I suggest you watch any reference to curing Type 1 diabetes with diet – at this time there is no cure – it’s medically impossible. Talk all you want about preventing Type 2 or putting it in remission – they are two different diseases. Be very careful here. It’s dangerous spreading untruth about life threatening diseases like Type 1. I need a cure not a diet.

      • > Did you see what happened to Trudeau?

        A serial scammer and snake oil promoter was finally tossed in the slammer for ignoring the terms of prior court orders. And this has what to do with diets that actually work?

        > I suggest you watch any reference to curing Type 1 diabetes with diet –

        What are you referring to? The base article here doesn’t specify, but is pretty clearly about T2D, which is a completely optional ailment (avoided by diet), often fully reversible with diet, and even with irreversible side effects can be managed with minimal meds via diet. And no DPAMA (Diabetes Promotion and Maintenance Association) will tell you that.

        T1D is, as you remind us, a completely different matter.
        This blog explored that at:
        “Type 1 diabetes . . . cured?”
        linked from Diabetes in Categories at left. Notice the question mark. Many readers didn’t. Be sure to read the 108 responses, esp. this one:

        > … at this time there is no cure – it’s medically impossible.

        There are isolated cases that challenge that dogma.

        More troubling, the incidence of T1D is rising. There is a active cause out there, and it’s gaining on us. Since switching to an LCHF grain-free diet controls blood sugar, why wouldn’t anyone with any form of diabetes, or concerned about having child at risk of it, simply switch to this diet?

        > Talk all you want about preventing Type 2 or putting
        > it in remission – they are two different diseases.

        Indeed. Any time the topic comes up here, and the distinction is not made, someone reminds us.

        > Be very careful here. It’s dangerous spreading untruth about
        > life threatening diseases like Type 1.

        Only to those making assumptions about what’s under discussion. I might add that the DPAMAs themselves conveniently confound the two forms in order to avoid acknowledging that T2D is entirely avoidable and largely curable.

        > I need a cure not a diet.

        Not quite. Until we get a cure, you need a diet.

        A cure is almost certain to require pancreatic beta cell regeneration, which is not a trivial matter.

        I presume you are familiar with Dr. Richard K. Bernstein’s “Diabetes Solution” for T1D and T2D. Dr.B is himself a T1D. And his solution is, guess what, a diet.

      • Uncle Roscoe

        Type 1 diabetes is caused by proteins which mimic endorphin, the body’s natural opiate. So it should be no surprise that a food which provides such an opiate, along with its own delivery system, should be the cause of type 1 diabetes.

        Type 1 diabetes happens when beta cells in the pancreas islets of langerhans die. Beta cells are responsible for producing blood insulin. Insulin’s job is to transport blood glucose into cells. Dead beta cells produce no insulin. The blood fills with glucose, and cells start starving.

        However, insulin has a second, little-publicized roll. Insulin acts as a catabolism inhibitor. The body responds to extreme threat with adrenaline. Adrenaline causes the muscles to consume fuel and exert energy at phenomenal rates …..the fight-or-flight response. At extreme rates muscles start consuming themselves in short order. The pain of catabolism causes muscles to emit and to elicit beta endorphin into the blood. Endorphin plugs into pancreas beta cells, and they respond by releasing insulin. Insulin increases muscle glucose uptake, and causes the muscles to reduce their metabolism rates. Muscles stop consuming themselves.

        So any opiate peptide we consume which mimics endorphin, and plug into pancreas beta cells, causes the pancreas to release insulin. Wheat gluten has just such a peptide. It’s called, simply, A5. Wheat gluten even comes with its own method of placing A5 directly into the bloodstream. Most people who have pancreases susceptible to A5 get low blood sugar, or reactive hypoglycemia. This happens because the unsolicited blood insulin places too much blood glucose into cells. Blood glucose drops critically fast.

        Some people who are susceptible to A5 have immune sensitivity to it. The immune system attacks the A5. It also attacks and starts killing affected beta cells. This causes type 1 diabetes.

        The solution? Step 1, when first diagnosed with type 1 diabetes, stop ingesting sugar and wheat. Remove the causes of type 1 diabetes. You can proceed from there, but the first step should mandatory.

      • Uncle Roscoe

        This kind of “logic” always dumbfounds me. When people started dying from AIDS there was a public uproar to look for a cure. Further investigation found that most HIV is transmitted during dangerous types of sex acts between people who have multiple partners. So obviously the “cure” is, don’t have dangerous sex, and don’t have multiple partners. The next words from the dangerous sex/multiple partner crowd was …..NO. We want a CURE.

        Excuse me. We have a cure.

        It appears to be the same with type 1 diabetes, wheat and sugar. We HAVE a cure. Don’t eat wheat and sugar.

  2. Ron Cook

    I work in Boston and am about a six-minute walk from Massachusetts General Hospital.
    The pre-“pounderance” of overweight medical personnel in the area is appalling, to say the least.
    Conversely, MGH lease a floor (office use) in the building in which I work. Not once have I seen an overweight individual enter the elevator or exit the elevator on that floor.

    I’ll admit I do get some good-natured ribbing at work concerning my food choices, but the fact is I’m healthier now than when I started WB, though not yet quite where I want to be.

    • Dr. Davis

      Yes, I’ve seen the same, Ron: Some of the most appalling obesity can be found among people in healthcare, physicians and nurses alike.

  3. Uncle Roscoe

    Doctor Davis,

    Here is your Heart Scan Blog post, entitled “Why do morphine-blocking drugs make you lose weight?”, which first turned me on to your work:

    The administration of morphine inhibitors makes fat people lose weight, as does the cessation of wheat ingestion. There simply has to be an explanation of why these are both concurrently true.

    The glycemic index of a food is a measure of how fast and how high it raises blood glucose levels. You can reduce glucose spikes, and even reduce long term high glucose levels, by denying glucose to the blood. But high blood glucose is only a *symptom* of type 2 diabetes. The cause of type 2 diabetes is cellular insulin resistance. And the cure lies in ceasing to eat the opiate proteins which prevent insulin from transporting blood glucose into cells.

    Besides the Naltrexone paradigm, we also have the small intestine resection paradigm. Most type 2 diabetics who undergo this surgery are instantly cured of type 2 diabetes. For about half of these people the cure is short lived. But still, this cure could not happen if the surgery were not removing a portion of the jejunum which passes offending opiates into the bloodstream.

    It seems to me that wheat cessation’s pathway to curing type 2 diabetes is about curing insulin resistance in order to cure long-term high blood glucose levels. Therefore post-meal rapid rises in blood glucose do not necessarily have anything to do with type 2 diabetes.

    • Uncle Roscoe

      Public understanding of type 2 diabetes has been a real problem from the start.

      The organ and tissue damage associated with type 2 diabetes is attributable to its primary symptom, elevated blood glucose. The medical community concentrated public focus on reducing sugar intake. And that’s a good thing. But this education effort caused blood glucose levels to became the accepted marker for type 2 diabetes. Drug companies started creating drugs which targeted the marker, some by shifting glycation to other areas of the body, but all by ignoring the insulin resistance which causes type 2 diabetes.

      Recently we’ve discovered two things:

      1. Insulin resistance is associated with lectins such as WGA from wheat and Concavalin A from legumes.

      2. Insulin resistance lies directly in the pathway to cancer, a disease which kills thousands of people every year.

      Reducing blood glucose by reducing sugar intake is important to reducing the symptoms of type 2 diabetes. But curing the insulin resistance which causes type 2 diabetes is the central issue here. Isn’t it time we started educating people to the real causes of type 2 diabetes?

      Insulin-mimetic actions of wheat germ agglutinin and concanavalin A on specific mRNA levels.

      Study -Type 2 diabetes increases cancer risk

      2 Papers -PKM2 initiates cancer’s Warburg Effect

      • Uncle Roscoe

        Since the above meta population study linking type 2 diabetes with 24 out of 25 cancers was released, another definitive study explained away the exception represented by the 25th cancer, prostate cancer.

        From the small amount of available evidence prostate cancer has a strong correlation to type 2 diabetes. The problem? The oncology community was making money hand over fist convincing victims …..err, patients …..that prostate cancer is associated with “high cholesterol”. Oncologists were telling older men with elevated “cholesterol” levels and enlarged prostates that the condition is pre-cancerous. Oncologists were removing healthy prostates, but reporting them as cancerous. So all of the studies which studied prostate cancer and type 2 diabetes reported that there was no correlation.

        Well of course there’s no correlation between type 2 diabetes and healthy prostates. I’d like to see some expanded prostate cancer-to-T2D studies now that the guidelines have changed. An objective assessment of the cancer-to-T2D meta study would report that 24 of the 24 cancers *actually* studied have a direct correlation with type 2 diabetes. On average type 2 diabetics are 3.5 times as likely to have cancer as the general population. That’s saying a lot because 1) the general population includes people with cancer, and 2) cancer is so deadly that patients are constantly dying, and trimming back the correlation.

        Type 2 diabetes causes cancer.

        • JillOz

          One big problem is that corticosteroid medciations actually raise blood sugar!
          Now we have to ask – which of our medications raises our blood sugar even if we are careful with diet

          why can’t (or won’t) Phat Pharma. design medication that does not raise blood sugar?

        • > Type 2 diabetes causes cancer.

          In this week’s cancer news we have:
          “The M2 splice isoform of pyruvate kinase is important for cancer metabolism and tumour growth”
          Full text paywalled, alas.

          Wiki: PKM2 is an isoenzyme of the glycolytic enzyme pyruvate kinase.

          What role might a hi gly diet, and/or other adverse diet components, play in triggering the rise of M2?

          Reports on this paper draw the almost obvious conclusion that interfering with M2 might be a useful therapy, and by implication, preventing the emergence of M2 might be highly prophylactic.

          • Uncle Roscoe

            The article I linked about PKM2 is an early one, before enough was known. It’s taken alot of reading and thinking for my pea brain, but I think this is how it works.

            PKM2 does not express itself to the Krebs cycle except in the dimeric aggregation form. Normally in adults PKM2 exists as useless trimers and tetramers. As the sugar gradient across the outer cell wall becomes greater PKM2 starts re-aggregating into dimers. PKM2 dimers have an affinity for, but are antagonists to, phosphoenolpyruvate (PEP). PEP fills a critical roll in the Krebs metabolism cycle, a critical roll in turning glucose into adenosine triphosphate (ATP), a critical roll in energy creation.

            With PEP bound to PKM2, the substrate proteins which would feed into PEP are left in the cytosol. These proteins have only one method of being oxidized, through aerobic glycolysis. Aerobic glycolysis is only capable of creating tissue. Aerobic glycolysis is the form of metabolism used by cancer.

            A high sugar gradient across the outer cell wall can be caused by high blood glucose, low cell glucose, or both. So lowering sugar intake in order to treat type 2 diabetes will not necessarily stop PKM2 from causing cancer. If insulin resistance is still starving cells, PKM2 and cancer metabolism can still be operating. Therefore it is critical not merely to stop eating foods which fill the blood with glucose, but too stop eating the opiates which cause insulin resistance …..the lectins which keep insulin from transporting blood glucose into cells.

            Incidentally, potatoes have a very powerful lectin.


          • Uncle Roscoe

            Okay, what I said above is not entirely correct. I’m still learning.


            Apparently tetrameric pyruvate kinase M2 (PKM2) has a high affinity for phosphoenolpyruvate (PEP). PEP is a partial substrate of PKM2. PEP is an agonist to tetrameric PKM2. Tetrameric PKM2 is used alternately in recombining phosphoric products of ATP phosphorylation back into ATP, or inserting them into the Krebs cycle.

            Dimeric PKM2 has a low affinity for PEP. When PKM2 is sufficiently aggregated into dimeric units a cell becomes incapable of forming phosphorylation products into ATP. The cell must oxidize them using aerobic glycolysis. Aerobic glycolysis is only capable of producing tissue, not energy.

            When insulin resistance causes aggregation of PKM2 from tetramers into dimers, cells start losing energy and creating new random tissue.

            Apparently tetrameric PKM2 must uptake thyroid hormone along with PEP. Pyruvate kinase is also known as thyroid hormone-binding protein 1 (THBP1). PEP insertion would be at least one of T3’s accesses into regulation of metabolism rates. I suspect that corruption of the PEP insertion process is the Achilles heel of people with simple “low thyroid”. When insulin resistance causes aggregation of PKM2 into dimers PEP and thyroid hormone do not get used. The host runs out of energy, and starts creating adipose fat.

    • Dr. Davis

      Almost true, Uncle.

      Postprandial rises generate insulin resistance, which leads to high blood glucose.

  4. Neicee

    Ron, my husband works with a group of guys where they caravan long distances. At first when ordering a sandwich he’d ask them to hold the bun some of the guys would ask if they could have it? Now, more than one has seen how he’s holding his own, yet enjoying his beloved beer after a round of golf and they’re asking how he does it; what does a burger without the bun taste like, and do most restaurants mind giving you a salad instead of the fries? He’s getting a huge laugh out of it.

    • neicee

      Back over on the 30 day challenge I noted I was leaving for the Big Island and worried about running the gauntlet of food offerings. Now, I don’t always get the #1 choice of where I want to eat. My husband likes some things I don’t. That said :) I did insist we hit the local places because I can get anything there that I can get here at the buffets in the hotels. OMGoodness, I ended up eating Hawaiian Kona pulled pork omelets 4 days in a row. Served on a bed of rice, and I did have a couple of bites – covered with Sriracha sauce. But, guess what’s for dinner. Pulled pork. I fully intend to enjoy one of those omelets in the morning…..easy as pie to make. No b-b-que sauce on it just straight pulled pork on the egg. A place called Sam Chows serves a great salad with ono. Yumm.

  5. Culinary Adventurer

    Dr. Davis,
    Now that is the Dr. Davis I know and admire talking!!

    I love this post and anyone new to the WB Blog will get a lot of information from your response/post to the dietitian representing the Australian Diabetic Association.

    People are waking up! I realize you have a lot of projects in the works and I admit I am bit surprised by some of them. (Like the Ad in a Women’s Magazine you recently posted).

    Can you tell us a bit it more about your expanded plans? I’d like to be as supportive as possible.

    • Dr. Davis

      Hi, Culinary–

      I did not run any ad in Woman’s World, if that’s what you are referring to. They did run a cover story. This message does not require paid advertising; it is ballooning all on its own.

      We are launching a number of projects. The next one to launch is the Wheat Belly Lifestyle Institute, meant to be the educational resource for people who would like more information and engagement in this movement.

      Thanks for asking!

  6. David

    Basically if the government tells you something so as close to the exact opposite as possible. You will be wealthier and healthier in the long run. The same goes for corporations and most associations.

  7. Melissa

    Not to mention the nonsensical ‘carbohydrates are the body’s preferred source of fuel’. Actually the majority of cells in our bodies need fat for fuel. And that old ‘fibre’ misinformation – try vegetables if you want a good dose of fibre – there is heaps more in a serving of any mixed veggies! As an Aussie, it is frustrating how all the health ‘authorities’ refuse to consider any recent science in nutrition – it’s all about sticking to the 50-year-old party line!

      • JillOz

        Dr Davis – the “experts” who reply to the general public in these organisations are generally experts only in one thing- communicatons and or PR.
        Certainly the two people I have spoken to at the Heart Foundation and one of the Diabetic orgs in Oz were communication people, not scientists or medical types.

        KNow what’s worse? The woman at the Diabetic org (either Association or Council, can’t recall, sorry) told me that they have copies of a book by Gary Taubes and the book WHEAT BELLY by one Dr William Davis!!

        And they still give advice like the above to people!!

        They have no interest in real health and it’s about time we acknowledged it.

  8. Susan

    Thank you for the post, Dr. Davis.

    Do you have any recommendations to improve insulin resistance if a person is already eating a proper Wheat Belly diet with 15-30 carbs per meal?

    • > … already eating a proper Wheat Belly diet with 15-30 carbs per meal?

      The WB recommendations are 15 grams net carbs max per meal or 6 hour period, 50 per day.

      30g/meal would be 90 per day, which is probably too high if reversing insulin resistance is the goal.

      • Susan

        Most meals would be 15 or under. 30 would be rare and total carbs per day would be under 50. I am looking for strategies to improve glucose handling in addtion to low carb.

    • Dr. Davis

      Yes: address:
      1) Vitamin D
      2) Omega-3 fatty acids
      3) Magnesium
      4) Bowel flora with both probiotics and prebiotics/”resistant starches”

  9. Bea Pullar

    From the day I was diagnosed with Type 2 Diabetes and Hashimoto’s Thyroiditis 14 years ago I have known not to follow the advice of Diabetes Australia. Immediately, I called a former colleague in another state who I knew researched everything re health and had T2 and asked her advice. Through her advice I purchased a good glucometer, and joined two international internet groups. The groups are not very active now, but back then they gave wonderful advice. Two members are indeed medical writers and have publish their work on line or in books: David Mendosa and Gretchen Becker.
    Key things I learnt were to test before and after meals and record what I was eating. Depending on how much my BG rose I learnt not to eat particular foods or to eat very limited quantities. As I progressed I created a spreadsheet to log the details of various foods I eat, which made it quick and easy to fill in my daily records. By avoiding high GI foods, or only eating a very small amount as a rare treat, I managed to control my post prandial BGs fairly well. My basic dinner consists of about 100g (4 ounces) of egg/chicken/meat/fish plus about 2 cups of low GI vegetables – cooked or as salad. Lunch was similar. Breakfast was a small serve of home made muesli and natural yoghurt. Even then I rarely bought bread.
    It was not until an American on one of the diabetes lists mentioned the results she had following Wheat Belly that I found the answer to the chronic diarrhea that I had been suffering for 15 years. That was just over 2 years ago. Sop now no wheat or other grain passes my lips and the chronic diarrhea has thankfully gone.
    Last year I attended the Diabetes Australia Expo in my area – and found a few dieticians and doctors who had some understanding about wheat sensitivity. There were a few of us who were served salad platters – though only one knew about Wheat Belly.
    One good thing about Diabetes Australia is that many years ago they successfully lobbied for subsidies on diabetes equipment – test strips, needles etc so we pay very little for those items – for which I am very thankful.

  10. JillOz

    Let’s be fair Doc – they’re called the Diabetes Assocation,
    not the Association for the Prevention of Diabetes.;)

  11. Thijs

    I am sorry I post this here but the wheat withdrawal section apparently does not allow for comments anymore.
    It has been 11 days since I stopped eating wheat and other harmful grains.
    I still feel terribly tired and I am starting to get worried, I just spend 12 hours in bed and I am still tired, can’t do sports either. I have never eaten healthier in my life, lots of vegetables, healthy oils, nuts etc. I take the following supplements: magnesium, iodine, probiotics, vitamine d.
    I’d really appreciate an answer, since I don’t want to go to the doctor, since they are so ignorant of these things most of the time, they’d probably laugh, tell me to eat bread again and stop taking all these supllements, which I have no intention of doing.
    Kind regards

    • JillOz

      Hi Thijs,

      if you don’t get an answer here, pop over to the Wheat Belly Facebook page and post the question there, Dr Davis sees that page too and I’m sure others would like to know as well!

      This could be part of the transition phase of getting off wheat. It does affect people differently.
      Give it some time, say a several more weeks for your body to adjust.
      Or you might have underlying issues.

      Do post it on the FB page. facebook.com/wheat belly

      BTW there is a website called paleodocs.com which has doctors who understand about wheat-free living. Perhaps you could find someone there who can help you too.

  12. Larry

    I watched my late father take the same medical/dietician advice as highlighted.
    First he took pills….then more and more pills….as his health deteriorated.
    He was told to eat whatever…just watch your portions…and self test.
    Then the nerve damage and sores hit.
    Then Bladder Cancer….which I believe was successfully treated.
    Then kidney dialysis.
    Then he showed up for dialysis one day…and he was yellow.
    Everyone there knew what that meant….Pancreatic Cancer in his case.
    Was the PC genetic or Diabetes induced…or both ?
    Could I have the same genetic weaknesses…yes…of course.
    It was all a ten+ years tragedy of medical advice errors.
    They should know better….maybe they do and it’s all too corrupted ?…intellectual hubris ?
    For crying out loud they’re drinking soda and eating cookies in the Dialysis Center.

  13. Bryan

    I cannot express how infuriating I find that email. From the horrible advice to the patronizing tone. The fact that the dietician gives Kellogg’s a plug by mentioning All Bran by name, just confirms what I have come to believe about dieticians. Most RD’s are just shills for food companies; mindlessly repeating whatever marketing blurbs that the food companies provide to them. They completely lack objectivity and critical thinking ability.

    I look forward to the day when some enterprising lawyers start a class action suit against all the official health agencies for negliently and wilfully providing dangerous advice to people.

    This happens to be in Australia, but it could have been any where. The Canadian Diabetes Association is just as bad. One beacon of hope in Canada is Dr Jason Fung who is locking horns with the CDA over these types off issues. He has many great YT videos up for any one who is interested.

  14. Steve

    I now eat more white rice than i ever have (with stir fried veges). Is there an issue with rice I should know about?

    • Boundless

      White rice is high glycemic. Work out the net carbs (total carbs minus ‘fiber’ carbs), and you’ll see that typical portion sizes entirely blow the carb budget for one meal (15 grams). Even with wild brown rice, more than condiment quantities is provocative to blood sugar.

      Beyond that, see:
      “… and rice (identical wheat germ agglutinin).”

      There is no lower limit for WGA toxicity.

    • stephen ottridge

      I have eliminated my Type 2 by never eating any wheat and drinking way less alcohol. In September 2012 I needed 26 units of NPH insulin. In November 2012 I stopped the wheat. Over the next 6 months I was able to stop taking any insulin. I was put on Metformin while I was reducing the insulin. I now no longer need any metformin. My A1C number is 5.9. I eat oatmeal about twice per week, rice regularly (living in Vancouver with all the Asian influence you can’t avoid it). No packaged food ever, cook from scratch. Tonight is chicken and cauliflower curry which I will eat with some white rice. My weight has dropped 45 lbs and I am now a steady 175 lbs on a six foot frame. I also eat about 4 slices a week of 100% dark rye bread. I have never taken any biotics flora. My bowel movments are much different than when I was eating wheat.

  15. MaryMK

    I am not diabetic but have a strong family history and my A1C is right on the edge. I want to prevent stepping over that edge so I began reading Diabetes Breakthrough by Osama Hamdy, MD. (program highlighted in Woman’s World magazine). The author has quite an impressive resume and I was looking forward to his take on preventing/controlling diabetes. He runs a well-known diabetes program affiliated with Harvard University that claims remarkable success with diabetic patients. I’ve so far learned some additional insight into insulin resistance, importance of exercise, etc. However, I am now throughly confused comparing his dietary recommendations with the WB recommendations as I understand them both.
    Dr. Hamdy’s meal plans include substantial amounts of whole-grain bread, oats, bagels, pita, etc. He also limits fats. He does, however, advocate hearty amounts of protein. His issue with carbs vs fats (as I understand it and please forgive any unintentional inaccuracies here) is that although carbs raise blood sugar within two hours of consumption, a high fat meal will raise blood sugar four to six hours later in a “get you now, get you later” negative scenario.
    I have been following WB in an erratic way for the past two years; I became somewhat disenchanted with my insignificant weight loss even with strict elimination for approximately six months so I certainly can’t claim to be a disciple but I am interested in beginning again and bought both WB cookbooks to inspire me and help. However, and here is my issue, if Dr. Hamdy is right, then the WB plan is NOT the way to go and, hey, wheat looks mighty good to me when my husband is eating his lox on a bagel and my lox sit on a bed of onions and tomatos. And a schmear on a bagel is not the same as a schmear on the lox.
    Both of these plans can’t be right and I need to figure out which way to go. Thanks for any help and insight.

    • Barbara in New Jersey


      To help you make your decision, ask yourself several questions:
      Have any of your family or even friends ever recovered from diabetes?
      What did these people eat?
      How did their illness progress including medications, complications, overall general health?

      To further help you decide, why don’t you take your own bg levels in a timely manner after a gluten free meal, after a wheat or other high carb meal, after eating candy, after eating fats.,etc. Keep a simple diary. You will have the answer to your question within days.

      If still unsure, then try making the effort to eat a low carb high fat diet for a week. See how you feel. Check your bg after meals. Try the diet advice by Dr. Hanley for another week. See how you feel. Check your bg after meals. A weeks’ time should be long enough for an individual experiment for you to determine the best way to eat.

      Most of us here will never go back to eating our beloved bagels, pastas and other highly glycemic foods. We can look longingly at bakery windows and remember how much we enjoyed eating these items. After all, who doesn’t like a brownie? A bagel? The BIG BUT IS: we got sick when we ate them. We stopped eating them and felt better. Other conditions cleared up. We lost weight and gained vigor. We miss eating the bagel, but now think of that same item as a dose of poison that made us sick in the first place.

      • MaryMK

        Thanks, Barbara, for taking the time to comment.
        Yes, a log documenting my experiences is a good idea but a struggle for someone as organizationally challenged as I am. I guess when I wrote my comment I was looking for the easy answer: the big yellow arrow that says, “Go this way.” I need to get better skilled at taking my bg; I think I’m too haphazard and not getting good, solid data. And my glucometer is old and maybe a new one would help, too. Not sure what brand.

    • Boundless

      > Dr. Hamdy’s meal plans include …

      40 to 45% of calories from carbs, which may be below USDA’s “MyPlate of Diabetes” (60%), but is substantially higher than WB, which I gauge to be in the 5 to 10% range.

      > … substantial amounts of whole-grain bread, oats, bagels, pita, etc.

      This shows a distinct lack of awareness about the glycemic hazards of grains, and multiple extra hazards of wheat in particular.

      > He also limits fats. … His issue with carbs vs fats … is that although carbs raise
      > blood sugar within two hours of consumption, a high fat meal will raise blood
      > sugar four to six hours later …

      How does he conjecture that happens? Although humans can metabolize fat to glucose, my understanding is that:
      a. we don’t if ample or excess carbs and protein are available, and
      b. it’s a net negative energy process anyway.
      I took a quick look at his web site to see if I could find more info, but it’s a tedious overload of useless graphics and is all but unusable.

      > I have been following WB in an erratic way for the past two years; I became
      > somewhat disenchanted with my insignificant weight loss even with strict
      > elimination for approximately six months …

      Have you run the checklist at:

    • stephen ottridge

      I eat my smoked salmon on 100% dark rye bread. You get the texture of salmon and bread in your mouth without having the poisonous wheat from a bagel. Your husband might like it too.

      • MaryMK

        Thanks, Boundless, I appreciate your help.
        I can’t claim to understand all the science in Dr. Hamdy’s book and I sincerely hope I didn’t misrepresent what he wrote. It just puzzles me that what he proposes is in opposition to WB and yet is the foundation of a well-known and apparently successful diabetes clinic. I liked following WB, felt a bit better–joint pain, acid reflux diminished to a small degree–and I’d like to try it again and dread going back to the counting calories routine which Dr. Hamdy’s plan relies on. But his information is a bump in the road for me.
        Thanks for the “didn’t-lose-the-weight” link. I need to get back in touch with the WB lifestyle and the generous people who post here.

      • MaryMK

        Wow, Stephen, if that’s allowed on WB then I’m REALLY out of touch! I thought dark rye was just wheat bread made with molasses! Eating rye bread would make my Eastern European genes very happy, indeed, and make my Sunday brunch more delectable.

        • Barbara in New Jersey


          Dr. Davis has a very good pumpernickel/rye bread recipe in his cook book. You can certainly have open faced sandwiches with it. Very tasty and easy to make. I use this instead of a bagel and cut a slice in half for easy eating. This is a dense bread and I slice it thin.

          Rye flour really is not recommended. There is also a sunflower seed recipe posted somewhere on this blog. Use the search slot on the top left of the page.

        • JillOz

          Mary just be aware that rye bread YUMMM, can be made with a mix of wheat flour, so be sure to get a rye that is only rye,
          and enjoy your buttery/cream cheese salmon rye bread breakfast.
          And poached eggs, poached eggs are fabulous on rye! :)

          I don’t eat it, my health is lousy but going off wheat helped certain things.

    • Dr. Davis

      If I were to launch a class action suit because of the miserable misinformation propagated that makes diabetes WORSE, I would put people like Dr. Hamdy at the top of true list, Mary.

      • Mary Kline

        Thanks, Dr. Davis. I now feel more confident than ever that wheat-free and the WB lifestyle is the way to go to keep me off the deadly road to diabetes.

        • Dr. Davis

          That’s great, Mary!

          I, too, was diabetic 25 years ago when I reduced my fat and ate plenty of “healthy whole grains.” I now eat NO grains and have a fasting glucose of 84 mg/dl (4.6 mmil/L) and HbA1c of 4.8%–on no medication!

          • MaryMK

            Again, Dr. Davis, deep gratitude for your time and attention to my concerns. At 65 I’m afraid much damage has been done but tomorrow I begin no grains, no sugar. I won’t be perfect but it will be worlds better than my current “A Doughnut a Day Diet Helps Big Pharma Make Hay” plan. Instead it will be “The Wheat Belly Way Keeps Diabetes at Bay.” I’m sad it’s so late but excited that I still have a chance to escape the complications others in my family have suffered: heart disease, amputations, stroke.

  16. stephen ottridge

    The rye bread I eat is made in Toronto and costs about $4.25 for 10 slices. It is mixed with flaxseed. Not a speck of wheat in it. Never eat 30% rye bread as the rest is wheat. It is not allowed by WB and the fanatics pillory me everytime I mention that I eat 100% rye bread. I only eat about 4 or 5 slices a week.

    • Barbara in New Jersey


      With all due respect, I understood that this grain (rye) is not to be eaten as it contains similar problem structures as wheat. Why don’t you provide the name of the bread and manufacturer, perhaps some nutritional information too so we can look it up and decide for ourselves if this is a suitable product.

      • stephen ottridge

        My rye bread is Dimpflmeier. It 100% organic rye with flaxseeds. Specially made for allergies and made without yeast or wheat flour. One slice is 110 calories, 22g of carb, 2% fat, fibre 2g, sugar 0g, protein 2g and 4% of daily iron. Dimpflmeier Bakery Toronto Canada.

        • Barbara in New Jersey


          The web site clearly states that their rye breads are not suitable for celiacs as they are not gluten free. There isn’t any mention of a special rye flour with a genetic structure that is different in any manner than the genetic structure of wheat. Carb count for one slice alone (22 g) is higher than the recommended amount for a meal.

          I am trying to understand why you would think that this bread is suitable to eat? Please explain.

          • stephen ottridge

            Of course rye bread is not suitable for coeliacs. As for rye vs wheat, Dr Davis vividly points out the problems with wheat. He has not done the same with rye and he simply says that rye is a grass and has similarities to wheat. I do not eat wheat. My weight has dropped 45 lbs and much more importantly my diabetes has gone. I started eating the rye bread before I read Wheat Belly. I only eat 4 -5 slices a week and only one slice at a time. 22g is not that much more than 15g in the course of a days eating. I usually eat it with smoked salmon, cream or regular cheese or liver sausage. I enjoy the texture in my mouth.

            Copper and zinc are both metals but they have different qualities. Zinc resists corrosion, copper is a better conductor of electricity and kills bacteria. They are different colours but equally hard. They are composed of protons, neutrons and electrons. Similar but different. I posit that wheat and rye are similar but different. Wheat is a poison.