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 
If your audience is wondering why they are overweight, diabetic or pre-diabetic, plagued by health problems like high cholesterol, high blood pressure, or arthritis, then the message of Wheat Belly is relevant to your listeners or readers.
“Eat more healthy whole grains” is, in my view, the most widely broadcasted nutritional blunder being repeated over and over again on a national–no, international–scale. It is responsible for the obesity crisis, the skyrocketing rates of diabetes, not to mention record revenue growth in agribusiness and Big Food. While the pharmaceutical industry likewise profits in a big way from the health consequences of this perverse message, it’s everyday people who are paying the health price. And now it’s affecting our children.
From man boobs to dementia, you name it, wheat’s been there, done that. Let’s talk about it.
Hello,
would like to get 3 copies of this book here at CTV. Also, do you have any celebrity followers?
Thanks,
Michelle Saunders
Producer – etalk
CTV
299 Queen Street West
Toronto, ON M5V 2Z5
Michelle–Sorry, but I saw this several days after you posted it.
The books are on their way! No celebrity followers that I’m aware of.
Dear Dr Davis,
I am an avid follower of your work and a member of Track your plaque so I can keep up to date on your latest works – so that I may help my patients as best as can. I would some how like to work with you to promote your work in the U.K – maybe with health talks weightloss/health promotion programs.:
May I put links to your book and website on my web site.
Can I set up an affiliate program to sell your book from my site
I am having a clinic integration meeting next week and woulk like to use the Wheat belly image above – would that be possibble.
Could I use the above image on either the clinic website http://www.thethirdspace.com for our newsletter and for my own site http://www.theglutenfreeguru.co.uk.
May I use any of the quotes from your book on the same sites.
May I contact Celia Walden wife of Piers Morgan Telegraph columnist advising her of yu book for a possibble article – I am frequently in contact trying to get her to publish an article on gluten intolerance but she has resisted so far.
One of my clients is a T.V producer and I suggested he do a documentary on GlutetnWheat Intolerance – he has done the first proposal but needs to pad this out – may I pass on your details.
Thanks
Hi, Carole–
Sorry, but I found your comment buried deep in my spam filter, thus the delay.
Please feel free on all counts! We’re all after the same goals.
Hi, i feel that i noticed you visited my web site thus i came to go back the prefer?.I’m trying to find things to enhance my web site!I suppose its adequate to use some of your ideas!!
naturally like your website but you have to test the spelling on several of your posts. Many of them are rife with spelling issues and I find it very troublesome to inform the reality nevertheless I will surely come again again.
Dr. Davis, I have suggested you and your book to The Peoples Pharmacy, which has some of the best cutting-edge information and experts on their radio program on NPR/affiliated stations. Have you/they been in contact?
Hi, Coleen–
Nope, nothing yet. Perhaps I’ll give them a ring!
A lot of your recipes contain coconut. I”m allergic to coconut! I m really am interested in your theory. I went in two years ago for routine blood work,and found out my Trygliceride level was very elevated! I am 5”3 1/2″ And weigh 140
I have never been that high. I tried exercise, and diet and have not gone down I”m my weight ( currently trying to follow your suggestion I”m at 137
Its only been two weeks.Just started exercising AGAIN. Any suggestions would be helpful.
Mrs.K
I am confused about Einkorn flour and whether or not it is a suitable substitute for wheat flour. On Elisheva Rigosa’s site, she says it has no relationship to wheat. Yet, in your book you say it’s the “real wheat.” Can you please clarify this so I know if it is a safe grain to consume if I am looking to be totally wheat free? Thanks!
Einkorn is indeed a form of wheat, Molly.
I think Eli Rogosa is trying to draw a sharp distinction between the wheat of today and the wheat of 10,000 years ago. We could debate semantics and genetics, but einkorn is the predecessor of wheat.
If anyone wants to know how serious the diabetes problem is in this world, just search 366 million diabetics.
I work with a guy who’s 11 year old son is diabetic. The burden on the family is huge! My bet is it all could have been prevented.
http://diabetes.webmd.com/news/20110914/world-diabetes-366-million-cases-and-counting
No question about that, Nathan!
You mention that after wheat cessation, losing “30 pounds is often just the start”. Have you (or has anyone else) published this claim in the medical literature? Can you provide a reference, please?
Read the book and you will see 16 pages of references to document these claims.
The incredible thing is the depth and breadth of damning evidence that already exists, but few have talked about until now.
is it possible to use teff flour instead of wheat
Are you clear on how much of this is strictly wheat or grains, generally?
The answer is important as this realisation has sparked a trend in gluten free baking.
For example, it is known that ruminants suffer an acidosis issue as a result of excess fermentable carbohydrate. This might be manifest in your gut flora balance. Moreover, it is not clear that many of the issues you discussed with respect to glucose/ insulin would be any better with the gluten free baking. The key would seem to be gluten intolerance, but am wondering whether secondary issues related to fermenters (yeast) is important.