The #WheatlessMarch Challenge is underway!

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Introducing the Wheatless March Challenge!

Take the #WheatlessMarch Challenge on the Wheat Belly Facebook page and join me every day for tips, giveaways, success stories, recipes and more to help you lose the wheat and lose the weight.

For even more resources, grab your copy of Wheat Belly and the Wheat Belly Cookbooks wherever books are sold or at one of these online retailers:

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Wheat Belly Cookbook

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Wheat Belly 30-Minute (Or Less!) Cookbook

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Comments & Feedback...

  1. Stormimay

    Question: I was wheat free for a while and it was great. But I started to miss what I couldn’t have. I cheated a couple of times, which I thought I could control, but it just started the ball rolling. It got completely out of control, which perhaps I can blame on the fact that I was pregnant…my midwife says a lot of women who make a change in what they eat fall right back into the bad habits when they get pregnant again. Anyhow, pregnancy is over and I’m ready to get back on the wagon. But I have a lot of weight to lose and I’ve gotten used to convenience foods. So my question: is there a good meal replacement shake you recommend? So far even the ones that advertise they are wheat free seem to be soy based and have a lot of sugar. Thank you!

  2. Neicee

    Awww, shucks. Can’t commit this round, I’ll be soaking up sun in Hawaii. Wish me luck running the gauntlet of the buffets and luau’s. Practically everyone you meet is a candidate for diabetes. Most hotels do feature gluten free menus but gluten free means something different everywhere you go. Usually, it simply means – tasteless. I’m hoping to score Japanese food without the noodles/rice and everything else grilled/stir fried.

    • > … gluten free means something different everywhere you go.

      And all too frequently it means nothing. For establishments subject to FDA rules, it’s going to remain this way until the end of 2015. Outside the reach of the FDA, you’ll have to research what rules, if any, apply to GF claims in food service. What flag does that ship fly?

      For more about the current US situation, see:
      “Warning: Gluten-Free” on WFF:,350.0.html

      If the menu says “Gluten Free”, and still has a disclaimer footnote, it’s not compliant with the FDA rule, and will have to change at the expiration of the grandfathering period. Many places won’t have changed then, being entirely unaware of the rule until the guys in the suits come knocking.

      My guess is that most restaurants will make the basic economic determination that 20ppm can’t reasonably be done without proscribing ALL gluten-bearing elements from every ingredient they source, i.e. becoming a strictly GF establishment. I don’t expect this to be common, unless the owners also wake up to wider trends in diet.

      They may switch to “No Gluten Containing Ingredients” (the officially allowed weasel phrase), or they may go to “Wheat Free” (unregulated), or they may just give up catering to what they see as minority allergen demographics. For example, if they only have a GF menu today, and do nothing for nuts, fish, etc., odds are they’ll decide GF is too much trouble, and abandon any gluten content management.

      Low carb? Seed-oil-free? Corn-free? GMO-free? Not even on their radar yet.

    • Janknitz

      Native Hawaiians had no grains or industrial oils. They thrived on fish, sea food, sea vegetables, lots of pig, fowl, and native vegetables and fruit. I say kick your Hawaii vacation up a notch and go out and seek the healthful local foods that are still available in abundance. Skip the touristy spots and the cheap fast food (locals eat some truly terrible junk food).

      What a great way to explore the islands! There are producers of grass fed meats, local eggs, organic vegetables galore, and you can find restaurants serving this type of fare (though expensive). Be sure to take in a local farmers market, and don’t miss the fish counter at a local grocery store–you will be amazed by what’s available and you can even buy ready to eat raw seafood dishes that are ono (delicious) if you have an adventerous palate. You’ll find all kinds of grain-free treats, like sewaeed in many forms, fermented veggies, and even fish jerkies.

      Keep in mind that Hawaii is a US state. Everyone speaks English, and it’s easy to get around. So rise above the typical tourist SAD fare and you will have a truly unique and wonderful experience.

      Have a great trip and let us know what you find.

      • Neicee

        It’s a lovely place – Maui 3 times, Oahu 2 times, and now Kailua/Kona. I grew up in the SF Bay Area and hopping a plane to the islands was easier than a 4 hr. trip to Lake Tahoe.
        Funny you outlined our very plans for our visit. Local food, even a roach coach is in the plans – which is hailed as great. I think the resort was disappointed because we failed to really appreciate the number of on-site classes and sign up. Sorry, believe I was 18 the last hula lesson and lei making classes I took. I want to see the volcano, the coffee growing regions, accompany a friend that runs a charter boat service out to sea, everything I can’t see at home – which includes sprawling on a lounge sunbathing, never eating other than what resembles your favorite restaurants back home, and lastly: never leaving the resort to explore.

  3. Neicee

    Boundless, sadly I don’t believe they’ll ever change their habits of using seed oils. I’ve even quietly asked they throw a pat of butter on the vegetables rather than use their normal dressing because it is not butter. They did. I simply order grilled meats for the most part. You can order the smoked meats without the obligatory bbq sauce too. The number of restaurants we frequent are dwindling too……a lesson for them is that to keep a cliental that visits often they should ask the wait staff how many look familiar and what they ordered. It’ll change when they see that gluten free/wheat or grain free do go out for a meal, and demand their food is clean (without junk on it or in it) and fresh.

  4. Culinary Adventurer

    I couldn’t agree more! We used to go out to dinner several times or more a month and also take in a brunch now and again and this was after going wheatless. The last few months — not at all. We are very easy going and friendly when we ask for our preferences but we simply got tired of having a wait staff who DON’T know and won’t learn, treat us like WE don’t know and continue to try and slip “bad” foods by us. The menus were accommodating enough but the wait staff treated us as if we were toxic and not the food.

    We have saved hundreds of dollars which we now use to find local fresh and clean food sources. It has been worth every trip and we eat better all the time.

    We hear some of the chefs are complaining loudly about slow crowds. Hello!?

  5. brandi

    I’m trying… oh, how I’m trying. I’ve been diagnosed as having a gluten allergy, as well as beef, dairy, eggs, and almonds. It’s been hard. So hard. But, it’s been worth it so far!!

    My biggest complaint the last 3-4 months has been left hip and lower back pain. Constantly going to my chiropractor (who I just adore!!) and being adjusted. Looking at my charts and seeing my worsening asthma and constant complaints of being ‘allergic’ to enviromental factors, he had me tested, hence knowing about my recent food allergies. Four days of being off gluten products and this pain is GONE! Gone, I say! Wtheck??? Amazing! I’m also not as tired, and I’m not eating every dang thing in the house. I’m hoping this will also curtail those awful bipolar mood swings and help me lose this excess baggage. And oddly enough – I had a Diet Coke after going off it for 48 hours and it gave me the WORST case of heartburn I’ve ever had in my LIFE! No more… after being a constant drinker for the past 11 years… lol :)

    Friends and co-workers have been amazing. No one has made fun of me, which I was expecting. They’ve been empathetic and understanding. Best of all has been my husband. He’s been absolutely 110% supportive and amazing. I’ve fallen in love with him all over again!!

    • > I had a Diet Coke after going off it for 48 hours and it gave me the
      > WORST case of heartburn I’ve ever had in my LIFE! No more…

      Diet Coke ingredients vary by country, but no diet pop contains anything that human beings need other than water, and even the water may have problems if municipally-sourced at the bottling plant. Plain water of known provenance is much cheaper in other forms, of course.

      I know far too many overweight people who drink diet pop almost compulsively. It seems to be some sort of habitual symbolic behavior, fooling themselves into thinking they’re doing something healthy.

      A lunchtime discussion included chat about the implications of any “pavlovian” insulin response to ingestion of artificial sweeteners. Dr. Attia has opined that the effect is small, short-lived, and not a major concern, and that’s probably true for low-carbers and ketotics who consume this stuff infrequently.

      Insulin provocation appears to vary considerably with the specific alternative sweetener, esp. those which have a GI above zero (and it’s this response that kills dogs that ingest xylitol; GI 13).

      Where the conversation went was: what about those who are already insulin-resistant, and who provoke this response multiple times a day?

    • Culinary Adventurer


      First, congratulations for finding and getting on your right path! Never give up!! Just tell yourself that making the old choices is no longer an option. You are free!

      I can say from experience that as you add more new recipes and new healthy foods it will get easier for you. Making the switch to new and different ingredients can be very jarring at first but the ride gets smoother. You may even find that foods that bothered you before going wheatless, lose their “power” too over time.

      Also, you will soon learn that there is more you CAN enjoy than the short list of foods you must stay clear of and if you avoid the trap of trying to replace certain wheat standby foods you will do just fine!
      I had so many symptoms and aggravations simply disappear in the first four days too that I can validate your experience. It was so welcome and simply unbelievable that eliminating wheat and its cousins could create such immediate healing!

      Read all you can about this new way of eating, be creative, experiment with the healthy ingredients as you introduce them to your family. Try new recipes and make the ones you like the best your keepers! Go for flavor and most of all have fun! You and your husband will be a great team!

      Enjoy your journey Brandi and welcome to your new community!


  6. Jeanbfinch

    I am not sure where to send this but the shirataki noodles recommended by dr Davis have potato starch and calcium hydroxy as additives and the coconut milk in the refrigerated carton is chock full of bad stuff. I love the recipes and the book but I think these two products are processed food of the worst order. Am I wrong?

    • > … the shirataki noodles recommended by dr Davis …

      Which brand and specific product?

      Noodles sold as “shirataki” may be based on konjac, tofu or something else, and I wouldn’t be surprised if the tofu types have other ingredients.

      • I buy the Miracle Noodles from They are Konjac and have nothing added. They are just Konjac root. You do have to follow the directions carefully, however, but with a good spaghetti sauce, you really can’t tell the difference. BTW, after rinsing, sprinkle a little lemon juice over the noodles, then cook for 3 to 5 minutes in a flavored broth, not plain water. It will give them a little flavor.

        • Barbara in New Jersey

          I’ve seen Miracle Noodles in supermarkets. There are also other brands of the konjac rood noodles. Usually, but not always, sold near tofu.

          I was mine carefully, allow to drain and then quickly sauté them dry or a bit of coconut or olive oil. Make sure the pan is hot. Stir to coat and brown. Serve.

          • Barbara, the only ones I can get at my market are soy based. I am highly allergic to all soy products, so I buy the ones from Amazon. I wish my market would start carrying the Miracle brand, but so far it has been to no avail.

  7. Teresa

    I have read the book and have been wheat free and sugar free for 7 weeks now. I realize the need to get sugar and wheat out your diet. I have also watched the you tube videos of Dr Davis. I was inspired by the health results and was also really wanting to get the weight results also. After 7 weeks I have only lost 5 pounds and it is very discouraging. I am not tempted to eat any wheat or sugar products with this lack of weight loss but very disappointing. I have at least 40 lbs to lose so it is not like I am only trying to drop 5-10 lbs. Not sure what is going on that I am not losing. My carbs per day are at or under 50gm. I really need some encouragement.

    • Culinary Adventurer

      Richard Lloyd-Roberts,
      Welcome – you are in good company too!
      Keep reading and learning! I wish all good health to you!

  8. Riceloft

    Hey Dr Davis,

    I started following Wheat Belly in September. Within the first month, I lost 10 lbs (from 212 to 202) and thats all I’ve lost so far. Weight loss isn’t why I started following it though. It just made sense, and seemed a way to grab control of my health, especially heart health. My family has a history of high cholesterol and heart issues. My dad had 3 heart attacks, coronary artery disease and died of a heart attack in his 50s.

    Anyway, in 2010 and 2011, my cholesterol was measured at about 125. In 2012 and 2013 (pre-wheat belly) it was 185. HDL was consistently “low” and LDL was always in the “ok” area. I had it checked in January and it was 253! I lowered the amount of red meat I was consuming, replacing it with more chicken and fish, and stopped having bacon and eggs for breakfast nearly every day. I did wheat-cheat twice – once on thanksgiving and once on my birthday. And a handful of times since Sept I’ve allowed myself some corn chips with some home made chili and cheese.

    In February, about 1 month after the January test (253!) and making these changes, I requested the NMR Lipopanel and these are my results:

    LDL-P – 1483 (High)
    LDL-C – 151 (High)
    HDL-C – 43
    Triglycerides – 101
    Total Cholesterol – 214 (High)
    HDL-P (Total) – 27.1 (Low)
    Small LDL-P – 590 (High)
    LDL Size – 20.6

    What should I make of these numbers? Any other dietary adjustments I should make?


  9. Dave

    I’ve been reading around on the WheatBelly diet, and one of the most well reasoned articles against it can be found via a link on Dr. Davis’ Wikipedia entry, and written by Julie Jones. In it, they take what appears to be the most salient points (minus the endless repetition) and give a very convincing sounding counterpoint. I’ve been searching for Dr. Davis’ response to this article, and have so far not been successful. I can imagine that many here might be dismissive of the article, considering its source: Cereal Foods World, but it would be reassuring to see a point by point rebuttal. Anyone seen anything?