William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
Wheat Belly was released August 30, 2011.
It is available at Amazon, Barnes and Noble, Books a Million, and Indiebound.
You can also order the Wheat Belly audio CD from Amazon.
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hi dr davis im really interested in your wheat belly book im type 2 diabetic i had pancreatitis 5yrs ago and my dr picked up with a murmur and the cardiologist picked up on thickening of the heart last time i saw nick curzon he told me it had not got better or not got worse so im planning on getting your book thank you mary
Dr. Davis a friend of mine told me about your book, I purchased the audio version, because of my legal blindness, I was amazed by the information in your book Wheat Belly. I am a Diabetic with Hypertension, type 1 diabetes and a heart condition, I stopped eating wheat and wheat products about 1 week now and noticed a big difference, Sleep better, not hungry all the time and mumbers of all my blood suger have dropped from the mid 200′s down to below 100. 97, 95′s and 98′s. Thank You.
I was taking a multi vitamin for diabetics and have stopped taking it as of last week can you recommend a multi vitamin that does not contain wheat or wheat by products. Thanking you in advance for any information that you can give me. 917 225-2700
Thank you for saving my life…
Excellent, Vance!
You can find many wheat-free nutritional supplements, but you will have to ask/search for a “gluten-free” variety.
I can provide a line of vegetarian supplements that are isotonic with no added wheat, soy, yeast, gluten, artificial flavor, starch, salt, preservatives, or milk. If you’d like to know more, contact me at marlenemartina@gmail.com.
Hi Doc,
OK, I cut out the wheat and went “cold turkey”! After 62 years fed on wheat products, it was harder than giving up sugar, but I have done it. I bake with flour from Sunflower seeds & Flax seeds, eggs & Almond milk. It takes time to get used to soggy bread!
Someone said WHEAT 77 on the Glycemic index; SUGAR 68! Together-DISASTER!
The FDA, DRUG MAFIA & MEDICAL DRUG PUSHERS – an UNHOLY trinity!
Good or bad, once or twice a week, I have lamp chops & a bottle of red wine!
I will begin to eat the LIVER & KIDNEYS!
Eating the BRAINS would be pushing it!
Motto: We ALL have a SELL BY DATE.
Its about QUALITY not QUANTITY!
70 years of QUALITY is better than 90 years of MISERY.
I have Diabetes, Diabetic neuropathy , HBP-Hypertension.
You have done a great service by explaining the change that took place with NORMAL WHEAT and DWARF WHEAT! This stops the arguments, before they start.
We in the West have Jesus feeding the multitude with LOAVES & FISHES, so automatically people unconscionably go into argumentativeness mode.
Maximize the information on the “creation” of DWARF WHEAT!
PS.
1 bottle or 2 a week?
Is blackstrap molasses permissible to use in cooking?
> Is blackstrap molasses permissible to use in cooking?
No. It’s only slightly less glycemic than pure sucrose. A single tablespoon is at or above your entire meal (or 6 hour’s) worth of net carbs (15 grams).
Yes, but just go lightly. With 11 grams carbohydrates per tablespoon, the carbs can add up quickly.
I find the molasses useful to take the “edge” off sweeteners like stevia, or to reduce the quantity of sweetener required. Molasses is also a rich source of B vitamins and iron.
I found your book after doing some research into Celiac disease because my niece was diagnosed with that. I am in pretty good health but was wondering if there’s a genetic component to Celiac disease. You make an excellent case against wheat, so as an experiment I went cold turkey off the wheat about four weeks ago.
I didn’t have any withdrawal issues apart from a headache for a few days. I found it quite easy to drop the bread and pasta from my diet. Except for craving cheese and yoghurt now, my diet is pretty much the same as before, lots of vegetables, nuts, fish, some rice and fruits. I did used to have quite a lot of pasta and bread before. However, since going wheat free I have gained weight even though I am eating the roughly same amount of food. My belly is way less bloated but is now actually fatter!
It seems counter-intuitive that I would gain weight but maybe I’m absorbing more from the food I eat. Not that I want to go back on the wheat because its so good not to be burping and farting all day long
but I don’t want to gain weight!
> However, since going wheat free I have gained weight …
When weight loss isn’t happening, start by making sure you know the numbers for your net carb intake per day and per meal or six-hour period. Net carb is total carb minus fiber carb. Targets are 50 grams net per day; 15 grams net per meal. If you don’t know the numbers, they’re usually higher than you might guess. For most people, just eliminating gluten-bearing grains, and changing nothing else, leaves their diet highly glycemic.
if you are on target for net carb consumption, then see:
http://www.wheatbellyblog.com/2012/10/i-lost-the-wheat-but-didnt-lose-weight-2/
Thank you for the reference. I have been keeping a food log on and off for quite some time. I have always had a tendency to gain weight so I watch my diet very carefully. Since going wheat-free I have decreased carbohydrate intake. I have increased fat intake a little with the cheese. Overall calories are roughly the same.
I am a Classical Homeopath in Israel. I wrote a book ” Living Healthy in a confused world”. The book in not yet published. The book will be in English, Hebrew and French. A small book that deals with the necessary nutrients that the body needs. I will be reading your book and I was wondering in you permit me to recommend your book in my publication.
Since we have to have a grain from the five grains – (wheat), spelt, rye, oats,barley during major meals in small quantities of course, I was wondering which of these 4 grains is better to eat.
Thanks in advance – Looking forward to reading your book.-
> Since we have to have a grain from the five grains –
> (wheat), spelt, rye, oats,barley during major meals in
> small quantities of course, I was wondering which of these 4 grains is better to eat.
Oats only in very small quantities (well under 15 grams per meal).
The others only in homeopathic concentrations.
Shimon, you might like to visit http://www.Elanaspantry.com as she is a paleo with some incredible recipies for the Jewish community (as well as Christians). Believe there are Passover and other celebrations covered. Oh, she has a new cookbook too!
Rose Hips pack a serious amount of vitamin C, and along with it, bioflavonoid
substances and essential fatty acids. Consumers and experts have worked to find a solution for years, but
it wasn’t until recently that they found the right combination of ingredients to do so. It absorbs quickly and can help reduce the appearance of lines and wrinkles, and is particularly effective in soothing sunburn and reversing damage from the sun.
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