Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis, MD
Two friends brought this book to my attention this week and I think it is worth checking out… so good to have doctors getting on board with nutrition and how we can effect our health by our diet. In Wheat Belly, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. From Dr. Davis:
Who had the audacity to write such an against-the-grain book exposing “healthy whole grains” for the incredibly destructive genetic monsters they’ve become?
That’s me, Dr. William Davis, cardiologist and seeker-of-truth in health. Over 80% of the people I meet today are pre-diabetic or diabetic. In an effort to reduce blood sugar, I asked patients to remove all wheat products from their diet based on the simple fact that, with few exceptions, foods made of wheat flour raise blood sugar higher than nearly all other foods. Yes, that’s true for even whole grains. More than table sugar, more than a Snickers bar. Organic, multigrain, sprouted–it makes no difference.
People returned several months later and did indeed show lower blood sugar, often sufficient for pre-diabetics to be non-prediabetics. But it was the other results they described that took me by surprise: weight loss of 25 to 30 lbs over several months, marked improvement or total relief from arthritis, improvement in asthma sufficient to chuck 2 or 3 inhalers, complete relief from acid reflux and irritable bowel syndrome symptoms, disappearance of leg swelling and numbness. Most reported increased mental clarity, deeper sleep, and more stable moods and emotions. I witnessed even more incredible experiences like the 26-year old man incapacitated by full-body joint pains who started to jog again, pain-free. And the 38-year old schoolteacher who, just weeks before her surgeon scheduled colon removal and ileostomy bag, experienced cure–cure–from ulcerative colitis and intestinal hemorrhage–and stopped all medications. That’s when I knew that I had to broadcast this message. Wheat Belly was the result.
I’m not promoting drugs, fancy medical procedures, or costly equipment. I’m not promoting a process that makes a pharmaceutical company rich or helps a hospital gain more revenue-producing procedures. I’m talking about a simple change in diet that yields incredible and unexpected health benefits in so many more ways than you’d think. And it’s not just about celiac disease, the destructive intestinal disease from wheat gluten that affects 1% of the population. It’s about all the other destructive health effects of wheat consumption, from arthritis to acid reflux to schizophrenia, caused or made worse by this food we are advised to eat more of. It’s about being set free from the peculiar appetite-stimulating effects of the opiate-like compounds unique to wheat. It’s also about losing weight–10, 20, or 30 pounds is often just the start–all from this thing I call wheat belly. The key to understanding wheat’s undesirable effects is to recognize that the total effect on human health is greater than the sum of its parts.
William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease. Here is a recipe from his website:
1 1/2 cups ground almonds
3 tablespoons instant coffee powder or crystals
3 tablespoons cocoa powder (unsweetened; preferably undutched)
1 teaspoon baking soda
Sweetener equivalent to 1/2 cup sugar (e.g., 3 1/2 tablespoons Truvia)
1/2 stick (4 tablespoons) butter, melted (can be replaced with coconut oil, melted)
2 large eggs
3 tablespoons coconut milk
1 cup heavy whipping cream or (unsweetened; no high-fructose corn syrup) ready-made whipped cream
Cocoa powder or dark chocolate shavings for sprinkling on top
Preheat oven to 350 degrees F. Place 8 cupcake paper liners into muffin pan.
Mix ground almonds, instant coffee powder, cocoa, baking soda, and sweetener in bowl. Stir in melted butter or coconut oil, eggs, and coconut milk. Add more coconut milk, if necessary, one tablespoon at a time to obtain a thick but stir-able consistency.
Pour mix into cupcake liners about 2/3 full. Bake for 25-30 minutes until toothpick withdraws dry. Allow to cool at least 30 minutes.
Whip cream or use ready-made whip cream and spread on top of each cupcake. Sprinkle cocoa powder or dark chocolate shavings on top.
For more thoughts on the book visit Melissa’s blog post Gluten free for good, she is a nutritionist who interviewed the good doctor after reading his book.
And click on travelsketchwrite recipes for links to other wheat-free recipes in my blog.