Here we go again. Using the term “poison” to describe our food supply. When I listen to folks like this, I basically want to pull my air out. Comparing gliadin to morphine? (gliadin is a protein in wheat) What?
“It’s a perfectly crafted poison to make you gain stomach weight”.
Poison? Really?
That’s what Dr. William Davis says. He thinks that “today’s wheat” isn’t the wheat of our grandmother’s day (which by the way also contained gliadin) and can cause serious health issues for absolutely everyone. Several of my colleagues have commented on this new diet.
Sure Davis’ followers have lost weight. Rapid weight loss will certainly occur when anyone adheres to a very low calorie diet. People don’t realize as they eliminate wheat, that they simultaneously eliminate hundreds of calories daily. Most people who go on these types of fad diets are consuming a lot of packaged foods in the first place. When they are forced to eat more whole foods, and eliminate an entire food group, they lose weight. When wheat is eliminated, carbohydrate intake is likely low, and this promotes even more dramatic weight loss (often the body goes into ketosis – a condition in which ketone bodies build up in the blood. This is how low-carb diets work – when there’s not enough glucose to burn, the body switches to fat-burning mode, which creates the ketones. High ketone levels can be toxic, and may damage the liver and kidneys over time).
Also of interest, is that folks who go “on” these types of fad diets, are often more prone to “drop out” eventually, and then regain all the weight they lost. So in the long-term, these diets do not result in more successful weight loss over time. Don’t go there!
Many of my colleagues have already reviewed this hot topic of using wheat-free, gluten-free diets as fads, and so have I, but I felt it was worth putting my two cents in about the “wheat belly” spin. I don’t believe in banning certain foods or entire food groups. I would rather have my jaw wired shut and drink through a straw than live the rest of my life without pasta, toast and good crackers. So let’s take a look at how “wheat” (read: too many servings from the grain group) may be a real problem, without having to completely abolish it from your life. Consider this:
- Women shift from storing fat in the hips and thighs to laying down fat in the mid region after age 45 or so – once child-bearing years are closing. So that spare tire has as much to do with age and genetics as it does the overall 250 extra calories you are eating each day that you probably don’t need (me included – a constant work in progress). Yes, those calories may indeed be coming from the “bread group”, so just be aware, don’t shun.
- A balanced diet is one that includes 3-5 servings of fruit daily and 3-5 servings of vegetables daily. Did you eat yours today? Or have you just eaten 12 servings from the bread group?
- Bagels have gotten too darn big. Purchase mini bagels and have one with a fresh piece of fruit or a small chunk of cheese or an egg, instead of just one humongous bagel.
- Try to keep your grain servings to just 1-2 per meal for women, or 2-3 per meal for men. A serving is small – 1/2 cup pasta; 1 slice of bread; half a bun (that foot-long sub is 7 servings of bread)
My Christmas wish?
Don’t buy into the alarmists. In the new year, I hope that my readers begin to appreciate the registered dietitian over the fad-diet-pushing doctors or trainers or other self-proclaimed diet-gurus. Really, my goal is your long-term health and wellness. This includes peace of mind and well as a sound body – which may or may not fit into skinny jeans. Let’s appreciate that a healthy and fit body comes in many shapes and sizes….that can enjoy a slice of toast with their tea.
Addendum: Read this article for additional analysis about the diet.
So happy to read this! I too have the same frustrations as an RD and am finding that there are more and more pseudo-professionals who are preaching the gluten-free diet…looking skeptically at dietitians as if we’re the ones who are wrong. Talk about gumption! Sorry to go off on a tangent, but don’t you just love having to defend our career?! Frustrating to say the least and something I feel I’ve had to do more and more lately with all of the quackery around! I love your Christmas wish. 🙂
Hi Hannah. I’m glad you enjoyed the post. Science seems to be going by the wayside in favor of make-believe. We’ll just have to keep on keepin’ on. Happy Holidays!
“High ketone levels can be toxic, and many damage the liver and kidneys over time).” Can you site the research that shows this? I would argue that Paleolithic man spent most of his hunter-gather life in ketosis. I am unaware of any long-term studies on ketosis, but there are many short-term studies with excellent end results for people with metabolic disorders.
Currently reading the Wheat Belly book. The information and research Dr. Davis discusses is alarming. If you have read the book as well, what are your thoughts on the research he discusses in the book (specifically about today’s wheat being genetically altered/changed without animal or human testing? I am trying to get different perspectives on this research. Thanks in advance!
Wheat free since May 2011 before Dr.Davis had his book out. Best choice ever! I feel better and had fewer migraines (only 2 in the last year compared to every single month prior to wheat free.) since starting to get them regularly at about 35 years old – now in my early 40’s. My entire family is now wheat free – my two older boys have both had significant health improvements – asthma free for one, and the other whom is “underweight” is now starting to gain weight and feels better too. My husband is noticing that he gets fewer headaches and less back pain and he’s only been wheat free since Thanksgiving this year. (2012).
The facts are dieting doesn’t work, and the facts do not support simple calories in – calories out argument. Adipose tissue is clearly controlled homeostatically by all hormones but mainly insulin. Lower insulin, lower fat reserves. Lower carb, higher fat directly lowers insulin and lowers fat storage pressures. Facts. Science.
Obesity and all the related western disease is clearly a systemic problem. Our system of low fat food promotes high insulin, high fat storage, high glycation and oxidization, and high amounts of empty sugar calories which wheat is just one of many. Wheat is sugar with ADDED vitamins which we just pee out. Zero science supports the effects of its fiber.
Facts. Science. LCHF!
Interesting reading your blog. I have been wheat free since March. I did not change my lifestyle to lose weight, I read the book THE WHEAT BELLY and learned how the “wheat” that is being produced these days is so genetically modified that there is nothing good for your body by consuming it. And I would not call a wheat-free “diet” a low carb diet…besides the usual fruit and vegetable carbs, I enjoy bakery items out of almond flour; my side dishes are quinoa and gluten free pasta…and lets not forget the dark chocolate! I would love to hear your comments on any health value of the GMO wheat that is in everything these days? It’s not even wheat anymore….and Monsanto has alot of cash….
Two cents worth is about the correct value of these Dietician approved comments. When you can do true critical review of the science then you should speak – not before. Be careful what you label as fad – the Dietician world is still trying to label Atkins as a fad after 39 years and base on clinical practices that go back 145 years. Yes there was Gliadin in grand mothers wheat but at lower concentrations and not combined with increase concentrations of Amylase starch. Much more to this topic than emotional wishful thinking. Remember Dr. Davis developed this interest out of his clinical practice. Read the Tsunami of positive testimonials. He may well be right – get over it>
REALLY??? I actually have benefited greatly from eliminating wheat from my diet. A pharmacist actually encouraged me to try this to help with Hashimoto’s disease. In the process I no longer suffer from headaches, joint pain, fatigue and the list goes on. All from eliminating wheat. I lost weight without trying but did not do it for that reason. I did it for all the other symptoms that disappeared from eliminating wheat from my diet. Something a Registered Dietician never even suggested. I am in better health now than after help from doctors or dieticians and blood tests prove it. Wheat Belly is a great book for those interested in the blood sugar/diabetic issues too.
I’ve been following Dr. Davis’ recommendations since April and have lost 43 pounds. I’ve also lost my back pain, my knee pain and have experienced a significant reduction in my hayfever symptoms. But most of all, I am liberated from the vicious blood sugar/insulin cycle that has caused me cravings & weight gain for most of my 39 years. Dr. Davis’ work has lead me to the Paleo diet which I am currently following. I’m now eating in a way that humans were genetically programmed to eat prior to the agricultural revolution some 10000 years ago. Wheat is not meant to be consumed by humans, plain and simple. It causes a whole host of problems and disease, many of which plague my family (MS, Autism, gastrointestinal cancer, celiac disease, allergies, heart disease, obesity, diabetes…the list goes on). I have absolutely no desire to return to eating wheat so I definitely disagree with your comment about it not lasting long term. I’ve been doing this for over 8 months and cookies/chips/crackers are going stale in my household. I’m doing this for life.
To see my progress – check out my blog: http://food4hungrysoul.blogspot.ca/
Kim
Hello,
Wheat Belly is NOT about Gluten-free. It’s a way of eating that’s healthy in many ways. So many health issues have been resolved from eliminating wheat. Read the book in it’s entirety. You will learn something, much more than you were taught to become a RD. I’m not a paid spoke person for Wheat Belly, I’m living proof it’s a healing way of eating. Weight loss was one thing that happened for me but there’s much more! pseudo-professional? Dr. Davis is a cardiologist. Get the facts straight again Wheat Belly is not about being Gluten-free
I read William Davis’ book (no relation) and thought the idea interesting, so I avoided wheat for 2 weeks – I was already committed to a low glycemic index diet – and I noticed no changes, so I went back to the very small amounts of wheat I consumed. I think to the extent that elminating wheat reduces the overall glycemic load in one’s diet, avoiding it wouldn’t hurt to at least cut down. I have no opinion on the poisonous effects of gliadin, and I can only take at face value the claim that modern wheat bears little resemblance to the wheat of our past.
I think you’re completely wrong about the lower calorie part being responsible for weight loss. The research behind both Gary Taubes; and Jonathan Bailor’s books on achieving and almost effortlessly maintaining weight loss clearly indicate that carbohydrates and not calories are the problem for most people. I’m surprised that the nutrition orthodoxy refuses to budge on this, holding on to the “calories-in/calories-out” theory of weight gain/loss/maintenance.
Your edifice is crumbling!
It’s been working for me so I’m staying with it , no aches, no pains and I do not miss wheat at all. I don’t consider it a fad diet and find it very easy to stay on. Getting plenty of carbs from fruits and veggies and feel better than I have in a long time. I’ve been on fad diets before and never got the results like this, I’ve been on what people consider sensible diets thru a dietician and was never able to maintain. I appreciate your article but wanted to add my 2 cents worth.Maybe this is something some of us need………………
Dr. Davis is not quackery, wayside, or make-believe. He is a doctor that talks about the real science of how wheat affects your weight and appetite, and how wheat has radically changed over the last 50 years from being something relatively benign to a rather potent agro-chemical. Many dieticians are “trained” from the same, narrow viewed industry that can’t say a slight about any food product because of advertizing dollars or just suppression of studies/literature. It takes someone bold and brave like Dr Davis to blaze a trail of awareness in the face of resistance.
Maybe gliadin was in grandmas wheat it wasn’t genetically modified and saying anyone loses weight because of calorie limitation is always the response to people who don’t understand Wheat Belly or Paleo. Most people who are gluten or wheat free or even Paleo eat more calories than the average dieter..calorie restriction does cause weight loss but NOT fat loss and you will probably loose muscle with that weight. I eat at least 2600 calories a day, work out 3 days a week and lost a bunch of fat. Most RD’s need to go back and read the same books that doctors use for their one semester of nutrition, you will find a lot of items in their that aren’t expressed to patients because it doesn’t make money. We don’t eat packaged food, we eat clean organic grass fed meats of all types, organ meats, kale, spinach, broccoli, collards, sweet potatoes etc. just not dairy, legumes, or wheat/ grains. Poison yes it sure the hell is as long as it is genetically modified..which no one can say its not.
I’m not interested in a heated debate, but what makes you think a diet sans wheat is low calorie? I’m 5’7″, 183 pounds and losing, I exercise 45-1hr 3 times/week, and I eat 1800-2200 cal a day. Is that low calorie?
Ahhh… the old tired argument… “If you go off the diet, you’ll gain the weight back.”
WELL OF COURSE! That is the same as ANY diet. If you lose weight on it, you’ll gain it back if you go off it. It doesn’t matter what kind of diet you lost the weight on.
You forgot to mention the other benefits that Dr. Davis’s patients have seen besides the weight loss… acid reflux, joint pains, headaches, irritable bowel syndrome, chronic fatigue have also been reported to clear up once wheat is eliminated. There is science to back up what he writes… the junk science is the stuff that declared this completely safe to eat… and eat in great quantities!
At least you recommend cutting down on grain servings… now if only the government would get a clue. Besides, do you really need science to tell you that we’ve been getting fatter and sicker in the last 50 years? Coincidentally, this is the same time period that the new “wonder wheat” was introduced… along with processed vegetable oils and trans-fat laden “healthy” foods.
I read your article with interest. Weight has always been a struggle for me, and I can lose weight with or without the wheat. The difference for me personally, though, is that the joint aches and drippy nose leave when the wheat leaves. I test non-allergic to gluten, so gluten allergy isn’t the problem.
I wish/hope that the scientific and nutritional community can talk about this and discuss it civilly. I find that wheat-free eating is worth it for me, as I can move freely and without pain when the wheat is out of my diet. Trust me…I wish this wasn’t the case. I live near San Francisco and adore sourdough bread.
Really? Science has gone by way of make believe? Are you kidding me? I am a scientist and I have read enough of these studies conducted by top-notch professionals and peer-reviewed as well that would contradict what you have to say.
Poison? Maybe not to everyone but certainly to some. I’ve studied enough genetics to know that the chances that our genetic makeup may very well not be modern wheat friendly. It took over 300 generations for 80% of the humans to be NON lactose intolerant, so I highly doubt we’ve had enough recombination in the last 50 or 60 years to allow our bodies to be happy with what is currently called wheat.
I didn’t go wheat-free, gluten-free, and grain free because I wanted to lose weight (I had already done that)but rather because I wanted to feel better. I was highly skeptical of Dr. Davis’ book because I did find a few errors in logic and with some of the studies he used, not to mention having been led down the garden path most of my adult life with respect to diet and weight loss. Overall, though, it made sense and I decided to give it a red, hot, go.
My allergies went away. My arthritis pain went away. My IBS went away. My cholesterol was finally within the healthy range.
Did I have these problems because I ate too much packaged food and not enough whole foods? Nope. I live in northern Chile and I only eat whole foods. The only thing I buy from the supermarket are items like toilet paper and detergents–and I never once ate either of those things. The food I’ve been eating the past 6 years has been grown locally without pesticides or chemical fertilizers. No GMO’s either.
Following my ex dietitian’s advice, my cholesterol, blood sugars, blood pressure, and IBS only worsened. By firing her and following a paleo diet my health improved drastically and rapidly. So, while not scientific, I think anecdotal evidence is just fine. When it comes to my health, I will do what works for me.
I find it is just as wrong for you to make blanket claims that wheat is super-duper ok just as much as it is wrong for Dr. Davis to call it poison–though I suspect he’s closer to the truth than you. Maybe dietitians should be a bit more open-minded and realize that “one size fits all” has been proven wrong time and again. Isn’t it better for you and your peers to acknowledge that the needs of the patients supersede your need to feel superior and all-knowing? That perhaps, for many, wheat free or grain free IS the correct option? This is how professionals should behave. You know, admit when you’re wrong and then try to make it right. If everyone in the medical profession had your attitude advances in medicine would never be made because according to you, you know it all and you know it better than everyone else.
I’m curious to find out if this, a contradictory opinion, will be posted in your comments.
I understand your biased opinion if you been preaching the opposite in your profession. But the wheat connection is undeniable. I am just one such individual. I had been on a low-carb diet for about 13 months before discovering Wheat Belly. I had lost weight, but still had terrible food cravings and couldn’t seem to reduce my consumption. I had also lost significant weight on low-carb about 5 years ago and gained it all back. When I eliminated wheat and all grains from my diet (and remember, already being on low carb, I didn’t have much grain in my diet), ALL food cravings stopped – COMPLETELY. I’ve lost 31 lbs. since Sept. 4. This diet roller coaster is a battle I have fought for 28 years. The battle is now won. Perhaps the reason you wouldn’t consider giving up bread, and pasta, and good crackers is that gliadin has a hold on you? Prove it to yourself…it doesn’t require any expensive medical tests…give up all grains for 30 days and see if you still think the same.
When you speak of “wheatbelly” as merely a way of losing weight, you are missing the point entirely. You need to tell the WHOLE story of what Dr. Davis and his research are about. I don’t need to lose weight and dropping wheat and gluten from my diet have nothing to do with weight loss for me. I have been healed from numerous ailments by simply removing wheat and gluten from my diet. Migraines, acid reflux, depression and chronic constipation to just name a few. I saw a registered dietician every week for 2 years as prescribed by my doctor. I got ZERO relief from ANY of my health issues. 3 weeks after reading Dr. Davis’s blog, wheatbellyblog.com, and implementing most of the things I read, I was HEALED!!! It’s been 6 months now and not one of my symptoms has reoccurred. If you’re going to write an article about something, you should do your homework, research and possibly some interviews from real people that Dr. Davis has helped. I’ve never met the man but if I did, I would hug him and thank him tremendously from the bottom of my HEALTHY heart!!!! I will NEVER go back to wheat EVER!!!! The pain is just not worth it.
As a Type 1 diabetic eliminating grains has been a life saver. My blood sugar rarely goes over 100. Same for my husband who is Type 2. He has brought his A1c down from 11.8 in September to 5.7 a few days ago.
When I eat a piece of whole grain bread, or the low carb pasta my 2 hour post prandial reading may only be 120 not bad right? But keep checking at 3, 4 or more hours and beyond and it starts to climb. As my body digests those carbs. Sometimes above 200. That is when I will show ketones.
When I still consumed grains as part of my RD’s recommendations I had gotten scary skinny. Just over 100 lbs. Now that I have eliminated them I am at a healthy 125.
I believe when you are referring to ketones it is in relation to diabetic ketoacidosis. Not ketosis. Trust me if I still consumed grains even with correct insulin bolusing I would be DKA. Now I take minimal insulin and have excellent control. I never go hypo.
My Dr is very pleased with my diet and my numbers.
I was on a low-carb diet for pre-diabetes, and I allowed myself only two slices of whole wheat bread per day, plus about 20 carb grams of ww crackers. Glucose readings were not impressive, around 160. I switched to the Wheat Belly plan, and swapped the wheat for same amount of carbs in brown rice. In TWO DAYS, my glucose readings dropped to 120, chronic body tension was released, depression (which I didn’t realize I had) was gone, and I felt fantastic. After 7 weeks, my glucose readings are hovering just above 110, still feel fantastic, and my lifelong sweet tooth and cravings for bread, pastry and pasta are gone.
I respect your professional opinion, but my experience is telling me that it is likely what Dr. Davis says is true — including the part about wheat being addictive. Rather than dismissing what he says out of hand, I invite curious readers to try the plan for TWO WEEKS. If you have trouble losing weight despite dieting, an autoimmune or inflammatory condition, diabetes (Type I or II), IBS, or other conditions mentioned, it may be worth your while to take two weeks to see if this just might change your life .. as it has mine.
Before my latest attempt at weight loss a pretty healthy eater and workout nearly every day, but was obese until taking wheat out of the equation. Sure some of the weight loss was due to limiting calories, but I think it goes beyond that. For the record, my blood pressure is normal and my fasting glucose is also normal (and was at my fattest). I have had allergy testing and celiac testing done and no wheat problems are indicated. I take no drugs on a regular basis. I admit over the last four years when I went from normal to obese, I let too many carbs (mostly wheat in the form of buns and bread) back into my diet and had my share of binges on junky food. I have been on Wheat belly and weight watchers since August. Over the past few weeks, I pigged out (but not mindless binging like before) like everyone else and gained only 1.5 lbs after 3 weeks of not working out and not paying attention to the number of calories I was taking in and it was plenty (including ice cream and candy), but I kept wheat free and free of most other grains. I went back to the wheat belly about 95% (other grains and rice make up the 5%) and adhered to my weight watchers points program. Within 2 days I had the weight off. Wheat Belly has proven to me that it is about the kind of food you eat, not the calories. I don’t miss the wheat and my health is tons better. My headaches have gone away, my skin conditions have gotten better, the joint pain in my hands has disappeared and my chronically sore knee has finally healed after two years.
Im sorry, but you are ignorant to the destructive qualities of wheat, which is one of the major causes of autoimmunity.
please do your research before you influence others…
God Bless
My husband & I both gave up wheat to see how it would affect us. We both lost weight at first, which was great. But that’s not why we continued to ban wheat from our lives. Only a week after my husband gave up wheat, his irritiable bowl, the rashes he had on the back of his arms, and his chronic joint pain (all of these symptoms he’s had since he was a kid) disappeared. I didn’t have any of those issues to begin with, so I didn’t think I had a problem with wheat like he did. So I decided to start eating it again – and my ankles turned into cankles the next day! I thought it was a fluke, so I ate wheat-free for a week and tried it again. Cankles again. And again. That’s a pretty bad inflammatory response. So I think the dear Dr. is on to something, honestly.
“Science seems to be going by the wayside in favor of make-believe.”
You haven’t read Dr. Davis book with a commit like this. Stating there is no science behind Dr. Davis findings is just an ignorant statement. Your “Scientific-facts” about over eating is not a rational reason to throw away Dr. Davis research.
It’s hilarious that the RD referred to Dr. Davis, a cardiologist with decades of experience treating (overweight, diabetic) patients and the side effects of their modern GMO diet, as a “pseudo-professional”. How many thousands of patients have you both treated? And isn’t the fact that you’d rather have your jaw wired shut than give up wheat proof that maybe you have an…. addiction!?! Way to prove his point!
Well I can say that I suffered from acid reflux and lived on daily supply of antacids and Prilosec. I was concerned about the effects of Prilosec after years of stomach pain. Last January I decided to only eat fresh fruits, veggies and free range no hormone or antibiotic chicken. Then decided to reintroduce dairy, and grains. Now I am nearly a year of not taking Prilosec or eating TUMS everyday. The one food that causes immediate pain, reflux and vomiting is wheat. So explain why that is. I had already discovered that wheat was a major factor before I ever heard of Dr Davis’s book.
or… maybe he is right.
I give up wheat ten months ago. I lost 80 pounds. By any standard, it was not rapid weight loss. The first week I started breathing through my ever congested nose, and stopped snoring. In the first month, the pain in my knees diminished and ten months later I am pain free. I used to have daily, jaw clenching heartburn. Today I have no heartburn. My blood work is perfect. I eat plenty of carbohydrates in the form of fruits and vegetables, meat, eggs, good fats, nuts and seeds. I no longer feel foggy, and the extreme pain from my fibromyalgia is all by gone. That is what giving up wheat has done for me. You state that packaged foods are bad, but encourage us to eat processed bagels? I used to grind my own flour, and bake my own bread. I would eat fruits and vegetables. I did not purchase many packaged foods. I counted points and followed my dietitian’s recommendations. I went to the gym five days per week, and did not lose a pound. I hired a trainer, too. When I stopped eating wheat, I became healthier.
Too bad you don’t know the difference.
Ketosis vs. Ketoacidosis
So what is the distinct difference between the two? Both are a condition of high levels of ketone bodies in the blood but one is life threatening and one is not. So why would this be?
1. Ketone bodies in the blood is called ketosis. Ketone bodies in the urine, which is the common way we measure them, is called ketonuria.
2. Ketone bodies are acids.
3. Blood contains several acids, phosphoric acid, carbonic, and these are neutralized (buffered) by the sum of acids and bases.
4. If acid levels exceed a certain point, that is called acidosis.
5. Because ketone bodies are also acids, they could contribute to an acidosis at very high levels. This is referred to as ketoacidosis and like any acidosis is dangerous.
6. Any ketosis might be considered “high” because modern man is rarely in a state of prolonged fasting.
7. Ketosis is the normal response to starvation or dietary carbohydrate restriction.
8. The ketosis from starvation or carbohydrate restriction is regulated by hormones and other metabolic effects to prevent over-production, that is, prevents ketoacidosis.
9. If the regulation breaks down for some reason, notably untreated type 1 diabetes (insulin is a major regulator of ketone body production), then you can have over-production or ketoacidosis.
10. Ketone bodies are normal because not having food all the time was normal. That is why we call ketone bodies “food of our ancestors.”
What is not address is the fact that carbohydrates, especially pasta, potatoes and bread cause cravings for more of the same. Low carb diets take advantage of the fact that protein is an appetite suppressant and fat gives the feeling of being full. Low carb diets work because the dieter ultimately reduces their caloric intake without the feeing of “going without” and without the cravings and therefore loses weight.
Hi, would you please tell us what vitamins and minerals we are missing out on by not consuming wheat products, not including the fortifyed wheat products? Thank you.
There’s more science to this than you’re giving credit for. You obviously didn’t read the book, only “skimmed” it – or, worse, you’re basing your comments on what you saw on Dr. OZ when Dr. Davis was on.
Yes, “old” wheat had gliadin, but it wasn’t like modern wheat’s form: http://www.ncbi.nlm.nih.gov/pubmed/18815767 http://www.ncbi.nlm.nih.gov/pubmed/20664999
There are sixteen pages of scientific references in Dr. Davis’ book.
What’s more, had you read the book, you would realize it isn’t a short-term “diet” but a permanent change in eating behavior.
You are also mistaken about ketosis (non-toxic), most likely confusing it with ketoacidosis (toxic). It takes a very low-carb diet to achieve ketosis.
I am on a wheat free diet that a medical professional recommended. Honestly I have never felt better in my life! No more stomach pain, no more acne, cramps disappeared, fatigue is all gone, fewer mood swings, my nails were always cracked now they look perfect, no more food cravings that left me dizzy with hunger. I had deep dark circles under my eyes. That is a very abbreviated list of how my life has improved. Anecdotal evidence has shown me that I’m not the only one! So I must respectfully disagree with your conclusion that we need “a bread group”.
Well animal fat or a normal fat diet has been demonised for 30 yrs despite all the evidence to the contrary. Those of us that shift, very easily, from a high carb low fat diet after years of extra weight, aches & joint pains etc. Find that our insulin levels improve weight falls off very easy & other health problems ease. In my case a dramatic improvement in vertigo. It is also a fact that carbs interact with insulin producing alpha glycerol phosphate producing triglycerides which are stored as fat! That part is simple & been ignored for 40 odd years! The Lipid Hypothesis is wrong & can be proven wrong tho the food industry still promotes it. I do not count calories but I am never hungry either.
I trained at what in my day was 1 of the worlds best catering schools for 4 yrs as a chef. I used cream butter lard & other ‘bad’ foods it was only when I followed the ‘new diet of high carb that weight came on. I have now returned to my old way of cooking & the weight is coming off. For some, not all, this is the right way to eat. Just examine the food today & measure how much wheat & corn is in it! Get back to eating animal protein that is fed correctly & many of today’s obesity ends.
Too many mischaracterizations of Davis’ book to delineate. It’s not a diet, it’s a case against wheat. What are you missing about his argument against gliadorphin, zonulin, agglutinin, and blood sugar?
E.g., your point about middle aged women starting to put on visceral fat…where’s your control? Where’s the population of women who do not eat wheat that you’re comparing against?
Well say what you will, but not only did I lose weight I lost my asthma, which was moderate to severe, puffing multiple times daily on an inhaler, I also lost most of my acid reflux, which was also moderate to severe. My diabetes is in control, which it wasn’t before. I have more energy and feel better. The weight loss is a bonus, and I’m not eating low calorie – I eat a lot of butter and coconut oil, chicken with skin, red meat with fat. It isn’t fair to call something quackery until you have tried it yourself!
I’ve read some awful book reviews in my time and this is none of them.
Do you really think nannified assurances about dietitians are a good substitute for readin gand comprehending a book and Oh, i don’t know, following up on the substance, the people who red it and posted their lab results and maybe going from there?/
the more I read about dietitians and from dietitians, the happier i am that haven’t cluttered up my life by consulting them.
i too have cut out wheat and my asthma has improved considerably.
not going back to that waste of belly space!!
Whoops got so annoyed i wrote the wrong this!!
I meant: “I’ve read some awful book reviews in my time and this is ONE of them!”
Darn my fingers!!
Oh, and Hannah – Dr Davis is a preventive cardiologist who has practiced for years.
Hardly an amateur!!
One question only: Have you actually read the book?
I have not read the entire wheat belly book, but as a person who as experienced amazing things since being off grains, I can tell you that the trouble with wheat (and other grains) isn’t the calorie or weight issue. It was a health issue for me, and for several others. I do not eat low calorie. I eat the same amount, if not more calories as I did when I was tracking my food and eating the ‘whole wheat/whole grain’ items. However, when I gave up grains, amazing things started happening. My joint pain was gone, my lower back pain was gone. I’m in better moods. I have better sleep patterns and better quality of sleep. My skin is clearing up. I haven’t had a migraine since giving up grains, where I used to get them at least once every other month, if not more frequent. And yes, I am losing weight. But honestly, the weight is just a bonus for me, even for someone who has been overweight most their of life. My mom took me to dietitians and did just about every to get me to lose weight and I’d lose some, but gain it back. This is the first time I’ve consistently lost weight and kept it off. It’s not a ‘fad’ diet, it’s a lifestyle. I have no intention of being on grains again unless someone can explain to me the nutritional benefits grains (including wheat) can give me that I can’t get from vegetables, fruits, meats, and healthy fats.
I stopped eating wheat, and my IBS symptoms are completely gone, I fall asleep quickly, and sleep through the night, and no longer need coffee to stay awake all afternoon. My genneral mood has gone from slightly depressed to overall happy. And I have gained five pounds. I think this is a great diet…
I stopped eating wheat, but still eat rice and corn foods – plenty of options. I rode bicycle centuries and trained for years, never getting to my college weight of 175, never cracking 190 lbs at 5’10”. High cholesterol. Stopped eating wheat and stable at 175, normal, actually very good HDL and LDL. Just go my blood work back – how’s that for scientific data. No more binge eating, cravings, foggy afternoons, mid-mornings. Where’s your scientific facts? I guess since you are a “professional”, you have to put in your “two-cents” without any experience first-hand with wheat belly. Diets don’t work, and this is not a diet.
Mini-bagels? Please.
J Mass Spectrom. 2007 Dec;42(12):1531-48.
Mass spectrometry analysis of gliadins in celiac disease.
Ferranti P, Mamone G, Picariello G, Addeo F.
Source
Dipartimento di Scienza degli Alimenti, University of Naples Federico II, Parco Gussone, Portici I- 80055, Italy. ferranti@unina.it
Abstract
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or low molecular weight glutenin subunits, and the viscoelastic dough properties of flour-derived products such as pasta and bread; (2) identifying prolamins and derived peptides involved in celiac disease, a pathological condition in which the small intestine of genetically predisposed individuals is reversibly damaged; and (3) developing and validating sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for celiac disease patients. In this review, the main aspects of current and perspective applications of mass spectrometry and proteomic technologies to the structural characterization of gliadins are presented, with focus on issues related to detection, identification, and quantification of intact gliadins, as well as gliadin-derived peptides relevant to the biochemical, immunological, and toxicological aspects of celiac disease.
PMID: 18085572 [PubMed – indexed for MEDLINE]
Well, this entry has sure generated some heated discussion! I’m happy that individuals following the wheat-free lifestyle are feeling better. I’ve said many times: People need to follow a diet they can adhere to. If wheat-free works, go for it, however wheat in the diet is not the only factor that may contribute to obesity or disease. And for those who do not suffer from over eating, food “addiction”, or other adverse affects, enjoying wheat is possible. I completely agree that there is no one-size-fits-all diet or lifestyle and would not discourage a client from trying a wheat free diet; but its simply not for everyone. For many, food, meals, and recipes are steeped in meaningful ethnic tradition. Many can manage a balanced diet that includes wheat, and maintain normal weights, and good health. I disagree with the way Dr. Davis sensationalizes the diet.
I just recently gave up wheat, following Dr. Davis’s advice. The most helpful result for me is the fact that I don’t have terrible swings in blood sugar like I used to. I also can eat protein and fats, with vegetables, and not have an overwhelming desire to eat more. I used to eat one high-carb item and just want more and more. While I enjoy the taste of the foods I’m eating now, I never feel a desire to binge on them. That alone has kept me from being tempted back toward all the carbs I used to eat. I know that if I have one donut, I will want the whole box. Traditional dieting did not help me address that issue, it only left me with cravings that I would eventually give in to. Eating wheat-free has kept me from being so obsessed with food, and I have to think that comes from the exorphin effect of wheat that Dr. Davis addresses.
There is some reason why our society is getting fatter and fatter. Following traditional/government-backed advice in dieting is an example of doing the same thing over and over and expecting different results. Being wheat free is helping many people, while following traditional advice is not.
If I ate wheat it would kill me, or at least shorten my life. I agree that women put on weight round the middle after a certain age. I became diabetic, and I’m not overweight. So I have no choice but to cut out carbs in order to keep my legs and my eyes.
Thank you Mila, You posted my exact thoughts. This dietician that apparently does not have the same problems with wheat and gluten thinks that that old worn out “everything in moderation” works for everybody. I am really tired of scrawny dieticians thinking they know what is best for everybody because it works for them and for a few others. These are the people who end up getting breast cancer and other problems. Wheat affects everybody differently. Some of us it makes us fat, others gets cancer, others get horrible arthritis, and others get mental conditions (or combinations of all of these). Because a person isn’t fat, does not mean they are healthy.
I went gluten free long before it was a fad. All the doctors and tests said I was not gluten/wheat sensitive /intolterant/allergic or celiac and there was absolutely nothing wrong with me. At age of 24 a new problem started for me; any time I ate wheat I would get insanely tired within about 20 minutes and need to sleep for an hour. After I made the wheat/tiredness link I cut it out completely and the tiredness problem went away. So did a number of other problems, that I never even realized were problems because I thought that was my norm, went away. Such as itchy skin, oily scalp and face, insane rashes that were only relieved by scratching off the entire layer of skin, 2 hour snack schedule, cracked and itchy heels and feet, continual hard to control soft stools(not quite diarrhea, but close), stomach distension, gas and bloating, and the spare tire and fat/pudgy face went away and my body looks amazingly better even though I only lost about 15 pounds(195 to 180), my eyesight has improved, and I am sure there are many other issues that I can’t even remember. This is not an old age thing either. I am only 30 years of age.
Yes, the way she says she can’t give up pasta, bread and crackers sounds just like a typical addict doesn’t it.
I’m sure some people can eat wheat without any ill effects.
The issue I take with your article is the assumption of weight loss only occurring because that person must have been eating a diet solely based on pre-packaged junk and fast food before. I was a “health” nut in my teens, followed a diet any RD would be proud of, lean meats servings sized the deck of cards, fish seafood, lots of vegetables. I MADE my own pasta, bread and muffins when I did have them, or opted for quality whole grain breads. I’ve had arthritis that was so terrible in my hands at 17 I wondered if I could continue being an art student, by 20 I was no longer slim, but had put on a good chunk of weight. I restricted calories, but lost a lot of muscle and discovered skinny-fat is a real thing that can happen to a person. Through blood work at the doctors we found my thyroid wasn’t functioning as good as it should have been and mineral levels were awful- the doctor brought up the possibility of vitamin shots if I could not bring that under control.
The I tried a diet very close to what Davis recommends (gluten free, no fake replacement bread products), my hands stopped hurting, I stopped getting headaches, I had PILES of energy all of a sudden, my skin cleared right up too. At my next appointment my thyroid was functioning, my mineral levels were normalized. I also lost the excess weight effortlessly.
The negative attitude a lot of RD’s have of even testing a GF diet as a possibility in some people with chronic health issues (not related to celiac) Like IBS, joint pain, skin rashes, bad acne, unmanageable blood sugar, chronic fatigue I find quite saddening as I am not the only person who’s experienced total relief of arthritis, skin issues cleared, extra energy which makes it effortless to remain quite active. So, being open to the option may do nothing, or may give that client their quality of life back. The medications for arthritis and topical treatments for skin I used to use have some bad to severe side effects, this diet doesn’t- another big selling point for me. I’m eating far more quality nutrients now then I ever have. I still make pasta sauces, but instead of semolina pasta I have it on vegetables, or spaghetti squash. (In the book Dr. Davis stresses that the GF baked substitutes at the grocery store are junk foods, lots of starch/sugar/bad fats- which is something that most RD’s I’ve found agree with.)
Almost all foods can be modified to be enjoyed without wheat. The only thing I can’t really replace is a true chewy french/italian type of bread. (which now that the addiction is gone, I find I don’t really care for it anymore anymore anyways, not gross, just not as appealing….kind of like how water tastes so delicious when you’re thirsty and not as enjoyable when you are already hydrated)
Your post assumes that all people cut out wheat as part of a “diet” in order to lose weight. As evidenced in the other posts, this is far from true. Cutting out wheat and grains has so many other healthy benefits.
You also assume that people who cut out wheat, are eating “low carb” and unbalanced diets. Also not true. When you replace the wheat with whole, natural foods…ample vegetables — including the starchy ones — and some fruit, your diet is far from low carb. Maybe you’ve heard of the potato.
I have yet to hear from a medical expert, scientist or dietician which essential nutrients are found in wheat that cant be found in other common plant or animal sources. Maybe you have that information handy?
Personally I find the ‘Wheat Belly’ approach to eating rather sensational and deserving of being “sensationalized”. Lets stop talking about losing weight…that’s simply the least of its benefits. It’s about feeling better. It’s about CURING diseases. Yes, Virginia, you can cure yourself by NOT eating wheat instead of being dependent on pharmaceuticals.
If anyone has been drinking the kool-aid its those who think pharmacology is the cure for all their ills.
I am an RD, CDN and I think the book is spot on. Avoiding wheat is a very good idea for most people, especially the GMO wheat we have today! I have been an RD for a long time and dietitians need to wake up and get with the research, it is working. We need grass fed, free range protein sources, organic fruits and veggies and unprocessed foods. We don’t NEED wheat. Some how we have stopped being willing to be open minded, to stop and really think. We ‘swallow’ what the USDA (dept. of Agriculture) is pushing to make money with out question. Most dietitian don’t even know what GMOs are..how sad. Wheat of today is processed, genetically modifies, infused with fertilizer DNA foods. Lets help the public get well not.
Thanks for the note Teresa. I like to think I’m open-minded. There are a lot of things in life we don’t “need” but these things simply make life more enjoyable. I was fortunate to grow up with fresh garden vegetables, unprocessed tomato sauce, and fresh baked bread and sweets. My parents and grandparents enjoyed homemade wine every Sunday along with a dinner of pasta, roast chicken, Italian bread, vegetables and green salad. I still enjoy much of the same for my family, but with some convenience thrown in now and then. Wheat-free may be a quick and easy option for some, but I can’t endorse it as “the” best way to develop healthy eating patterns toward weight control and disease prevention for the entire population.
Dr. Davis’ plan has not been peer-reviewed and his statements that wheat is a primary cause of our obesity epidemic are not scientifically substantiated. He has made these statements publicly, and this is why I refer to the plan as a weight loss approach.
“scrawny dietitians”…
This is obviously the post of a well-educated human being.
I (and my family) have been wheat-free for 9 months now.
I can’t stress enough how much I agree with the vast majority of posters here, that ditching the wheat is the best thing I have EVER done. My only regret was that I didn’t know to do it in my teens or twenties instead of my forties!
How many eating plans do you run across where people who easily lose 30-100 lbs actually say that WEIGHT LOSS IS JUST A BONUS???
Seriously, these are people who have struggled with weight, and yet, the weight loss is the LEAST of the benefits? Think about that. The other benefits must be pretty huge, huh? Wheat is STRONGLY inflammatory for many many people. This chronic inflammation leads to CHRONIC health issues.
For my family alone we are completely healed from or seen improvement in:
-IBS (since my teens)
-severe chronic headaches that lasted 3-4 days per WEEK (for 30 yrs)
-chronic and severe joint pain in knees, shoulders, hips
-brain fog and ADD
-respiratory allergies
-frequent respiratory and strep infections
-frequent urinary tract infections
-persistent acid reflux
-bloating and upset stomach
-food cravings and feelings of false hunger
-rashes and skin problems
And this is the short list! I’ve also lost 31 lbs, my husband has lost 37. We always worked to eat healthy, but it wasn’t until we ditched the grains that our lives changed. By the way, our family doctor is so impressed with our health and numbers that he thinks I should offer consultation services to his patients to help them understand how to eat this way successfully!
This isn’t a “fad diet”, we’ll never eat wheat again. If you think you need your jaw wired shut to prevent you from eating wheat, you just *may* be addicted 😉
While one can recognize that traditional foods offer emotional comfort, as a nutritionist, that is the weakest reason I have ever heard for consuming a substance that potentially damages health. Like smoking cigarettes in order to be “one of the cool kids.” Trust me, there is no food that tastes as good as being wheat-free FEELS. There are plenty of great recipes that offer a comfort food feeling, without being toxic! If you’d like a few ideas, my food blog is http://www.ggiswheatfree.wordpress.com. 😉 There are many others as well, it is a growing and active community.
This way of eating is a movement, not a fad… and if you (as a nutritionist or dietician) continue to insist that there aren’t huge benefits for MOST people who do not eat grains, be prepared for your clientele to dwindle as the word spreads and more people become free from pain and chronic health conditions. Dr. Davis knows what he is talking about when it comes to wheat. If you read his book, absorb the information with an open mind, and *gasp* actually TRY it for a couple weeks, you may be shocked. I have many people in my own life who are SO thankful that I shared information about my experience with them, because it has changed their lives too… it’s a great feeling.
Jo-Ann
This is a great resource that should address your questions. http://www.bestfoodfacts.org/food-for-thought/wheatperfectchronicpoison
All comments from leading wheat researchers.
“And for those who do not suffer from over eating, food “addiction”, or other adverse affects, enjoying wheat is possible.”
I agree that enjoying wheat is possible right up until you get some chronic condition or disease–it’s like a frog being slowly boiled to death. The research by Dr. Davis and myriad others should be a warning to those who have not yet become ill. If they quit now, they won’t have to suffer the effects of slowly poisoning their bodies.
Oh. And it’s “effects”, not “affects”.
You sound so convincing. Everything you said you didn’t notice and went away I experience daily and with increasing intensity. I don’t care who’s right. What works, works! I’ve discovered legumes, most grains and dairy are torture for me…so substituting chickpea flour and such as most replacement recipes use don’t work for me. It’s so hard to know what to eat and still get all my nutrients. I suppose eliminating wheat wouldn’t change that any more than I’m already experiencing. Sigh. I’m so tired of struggling, this might answer a lot of my issues. I just say that the two sides ‘fighting’ over this has basically accomplished all the hours of research I would’ve done on my own. Thanks for helping me figure this out.
The author states, “When I listen to folks like this, I basically want to pull my air out.” Well, after reading this article I felt like I wanted to pull my hair out. So many doctors and dietitians are stuck in rut unwilling to consider that what they have been taught may be wrong.
I have suffered greatly with health problems for 31 years. Such severe pain and fatigue it was very difficult to just get through each day. I have been diagnosed with fibromyalgia, arthritis, chronic fatigue, irritable bowel syndrome, acid reflux, GERD, ulcer, allergies, migraine headaches, eczema. These are just words…they don’t truly describe the (needless) pain and suffering I have been through. I needed help to get up from my chair. Every step was painful. My husband had to do the housework and shopping. I told my husband we needed to move into a house without stairs because my knees and hips hurt too bad. I would inch my way down the stairs in the morning. Besides the pain in my joints, I also had pain in my muscles. I had severe acid reflux so I couldn’t sleep in a bed, instead I slept in a chair each night and still I would wake up choking on acid. Even though I was on the highest dose of Prilosec possible, it continued to be a problem. I had four surgical procedures done to break up the scar tissue in my esophagus (Schatzki’s Ring), so I could swallow my food. I had severe headaches almost every day. Some headaches were worse than others and when they hit I couldn’t do anything but lay in bed and I would often cry. Just like the joint and muscle pain and fatigue, the headaches often prevented me from doing things I would like to do. The eczema would burn and itch and even after using several different prescriptions it persisted. My rheumatologist prescribed pain medication, muscle relaxers, tricylic-antidepessants, anti-inflammatories, etc., yet the pain still continued. I also had brain fog and hypoglycemia symptoms. In the last couple of years, I also noticed that at times it was difficult for me to enunciate my words. It’s hard to adequately describe the last 31 years. Not only did I have to endure pain and fatigue, I was also sad that I couldn’t participate with my family in a lot of their activities. My husband would take the kids on a hike and I wanted to go, but couldn’t. Sometimes I would go shopping with my husband and would be in a lot of pain. He would pull up in the driveway and come around to help me out of the car. We would count 1, 2, 3 and then I would grit my teeth and he tried to help me get out of the car. I often walked into my house in tears.
Well, all of that has changed. I’m 50 years old and feel better today than I have the rest of my adult life. So what was the difference? I tried so many things that never helped me…prescriptions, pain clinic, homeopathy, eliminating sugar from my diet, etc. Yet the cure was so simple…eliminating grains from my diet, specifically wheat and corn. I found my cure completely by accident. Last February, I decided to try once again to lose weight. I happened to chose a low carb diet that required me to eliminate grains for the first 3 weeks. I had no idea it would change my life so drastically. Within 2 weeks I had my first good day. I wasn’t in pain and I had a lot more energy. By 3 weeks I was having consistent good days. My headaches, acid reflux, IBS, and ulcer were gone. My fibromyalgis symptoms had improved drastically and were continuing to improve. At the time I had no idea why I was doing so well. Eventually I figured out it was the grains. When I would reintroduce grains into my diet the symptoms would come back and when I eliminated them the symptoms would go away. I also discovered than even small amounts affected me (i.e., wheat in a multivitamin or a prescription, and I also reacted to a prescription that had cornstarch in it). I have to read labels carefully because so many foods have wheat and corn “hidden” in them. Someone eventually told me about “Wheat Belly” by Dr. William Davis and as I read the book there were so many things that I could relate with. I found my cure before reading this book, but it validated what I had already discovered. My fibromyalgia continued to improve and I can walk today without any pain. This year I didn’t have any seasonal allergies. The eczema took the longest to disappear…it took 4 months. I have learned that the corn caused this symptom. It also causes my allergies and body pain to come back. All the other symptoms are caused by wheat. If I get “glutened” I will get a severe headache, body aches, fatigue, IBS, acid reflux, brain fog, etc. and the symptoms usually last 5 days.
I have effortlessly lost 67 lbs since February and weigh the same as I did in high school. I went from size 16 to size 4. The weight loss was easy because I lost my cravings and no longer felt like food controlled me. In case you think the reason I feel better is because of my weight loss, I want you to know that is not the reason. I currently weigh 119 lbs. and all the pain and fatigue come right back if I eat something with gluten or corn and it is just as severe as before. Also I noticed the improvements early on when I was still quite heavy maybe around 180 lbs.
Right now I feel like crying as I look back on the last 31 years and think about all the needless suffering I endured, and the missed opportunities to do activities with my family. At the same time I also rejoice at the painfree life I am now living and at the new opportunities I now have. This Fall I went hiking with my family in the Narrows in Zions National Park. We hiked for over 8 hours in a river, walking on and climbing over rocks. I even had to climb a rock wall about 10 to 12 feet tall to continue on our hike. We used a dead tree truck and braced it against the rock wall and climbed up it. At first I thought I would not be able to do this and would have to turn around and go back, but with some help I got past this obstacle. I could never have done this before. In the past when we went to the zoo, I had to use a wheel chair because I couldn’t walk that far. I had handicap parking. In May we went to New York City and I walked about 60 blocks with no pain. Had I gone a year before I could have walked a block or two, but I would have been in a lot of pain and would have been sore for days. At age 50 I feel like I am just now starting my life. Now that grains are out of my life, I am free to do what I want without the limitations of pain, headaches, fatigue, etc. My only regret is that it took this long to figure out the solution to my many health problems. I want to shout it from the rooftops. I believe there are many other people who are suffering needlessly and who could benefit from a grain free, low carb lifestyle.
Wheat Belly is ” Not a Fad Diet”. In fact it is not a diet, that is, something you go on for a period of weeks or months to lose weight.
It has for some of us become a healthy following which we will continue to enjoy our whole lives.
Tara, you hit the nail on the head. I agree it’s about feeling better. It’s about CURING diseases. I have been treated by my family doctor, rheumatologist, internist, and dermatologist for many of my health problems. Their solution…prescriptions. I was prescribed pain pills, anti-inflammatories, muscle relaxants, allergy medication, eczema medication, Prilosec, tricyclic-antidepressants. I also took over-the-counter medication such as Immodium-AD, Ibuprofen, and Excedrin Migraine on almost a daily basis. I have been dealing with health problems for over 31 years and could have been cured years ago if I had known then what I know now. The solution was so simple…eliminate grains from my diet. By eliminating wheat and corn, I have eliminated the need for all of my prescriptions except my thyroid medication. I also no longer need to take Immodium, Ibuprofen, or Excedrin Migraine. The weight loss is an added bonus, but it doesn’t compare to the amazing health results.
I appreciate all comments. Like any other health professional, I have my opinions that I will say are supported by research. But then again, every opinion is supported by research. So the question becomes less about the research and more about what works. In my experience, every person I’ve talked to who has eliminated grains (and dairy – different topic) has felt better. We can argue back and forth about the science. But the fact that everyone feels better (assuming they don’t just half-heartedly try it for a few days) speaks for itself. It’s kind of like the feeling of love. You can’t prove it. But at the same time, you just know when you feel it and it’s more real than anything. I’d like to share some advice I’ve appreciated more and more over the years: don’t let your education get in the way of your learning.
Sorry about the typos, but hopefully you get what I mean. For instance, I meant tree trunk not *truck*.
And, I need to add, I have been wheat-free, low-carb and high-fat for 14 years. Not exactly a “fad diet” that one “drops out of.”
Going wheat-free has had many benefits for me. Many have been named bu others already, but most noticeably I’ve gone from 3 migraine attacks per week to 2 in 6 months in the 7 months that I’ve stopped eating wheat now!
And with each migraine attack always connected to requiring 10 hours of sleep to recover and in 90% of the attacks throwing up, you can perhaos get a feeling for how much of a difference this makes when it comes to quality of life!!
“than live the rest of my life without pasta, toast and good crackers”
There are other grains! Spelt pasta rocks for example! And making your own buckwheat pancakes is great fun.
Kim I couldn’t agree with you more! Although I haven’t seen the weight loss most others have – the steady blood sugars and lower insulin doses make it so worth it. Less headaches and body aches are a huge bonus as well! If my endocrinologist is happy and content then so am I! Good for you!
Good science or junk science, the bottom line is that it works! I’ve lost 23lbs in 3 months, whilst consuming steak, cheese, and red wine. The weight loss has been effortless and hunger-free, and I regard it as a lifestyle, rather than a diet. Other friends who have tried it report staggering weight loss, and a cessation in medications they have previously taken for years. You can question and discredit all you want, but the results absolutely speak for themselves.
[…] requiring no “proof” (and siding with pseudoscience). Perhaps they get results, and are fine with just that. Others may become cynical since there is so much spin in the news, so they toss their hands in the […]
Say what you want, but I read his book, stopped eating wheat, and for the first time in 25 years do not have a chronic, everyday headache. Appetite has decreased, weight is dropping and I feel altogether better. Have done every diet there is. The last low fat, whole grain diet I did (where I actually lost weight), I became near diabetic. Last time I did one (post-menopause, I couldn’t lose any weight). I think you are off-base.
Hey Sheryl,
Congratulations on improving your health!
It still stands to reason that your weight loss resulted in the blood sugar control. If you also lost 25 pounds on the whole grain diet, then maybe you were eating too many grains at one time. It is too bad someone suggested you go low fat. I have my clients eat grains, moderate fat, moderate protein diets, but spread their carbs out throughout the day instead of having so many carbs in one sitting. Stabilized blood sugar, weight loss, and regulated appetite can be achieved while eating carbs. I’ve lost 20 pounds myself while still eating a decent amount of carbs/sugar.
Still though – very big congrats on getting healthier!
Just a tip – wheat is really high in fructans, one of the most common triggers for IBS. Often when people cut out wheat, their IBS improves a lot. It isn’t because of the wheat protein though or the parts of the wheat that Davis thinks is bad. It is the fructan in the wheat. Just a thought. If your husband still has IBS issues to any extent, look into the FODMAP diet.
“I hope that my readers begin to appreciate the registered dietitian over the fad-diet-pushing doctors or trainers or other self-proclaimed diet-gurus.”
Sorry, but I will go with the cardiologist over the dietician this time. I have been wheat free for a while and wouldn’t trade it for any other way of eating. You can make bread/pasta/pizza crust with a flour other than wheat and I am enjoying some almond flour crackers with rosemary & sea salt with my cheese as we speak. Very good! I am enjoying foods made a different way than the same ol’ way and I’m in my 50s. I’m feeling so much better and the weight loss is a plus. This is not a fad diet for me and most people who eat wheat-free. It’s a smart choice and I wish the naysayers would give it a sincere try before speaking and using their influence over others to prevent them from trying something that could change their lives for the better.
I completely agree! Well said.
Thank you for posting this. I have had the same results, and so have many of my family members and friends.
Well said! I am happy to read so many articulate and evidence based responses to this article. The bottom line is that if it works for you, is a way of life that you embrace, your lab tests are looking good, and you are feeling better than you have in years, why does the author continue to refute our claims?
I agree too..this article says nothing about how wheat drives up glucose levels higher than sugar does!! and what about all the thousands being cured of type ll diabetes and heart disease..the writer has failed to research this outside of weight loss..most go into this way of eating not to necessarily lose weight but to be cured of so many diseases and ailments.
There is no cure for diabetes, but yes, it can be prevented and controlled once diagnosed. If an eating style works for you, that’s great. My point is that the masses shouldn’t take up am elimination diet plan when it’s not medically necessary.
As others have noted, going wheat free isn’t a fad diet. If anything the complete opposite. For more than two and half million years of human evolution, humans ate no wheat, few carbs, low sugar, and of course a ton of meat and fat. It’s been a brief period since agriculture began. And even in agricultural societies, it wasn’t until this past century or two that grains became a constantly eaten food item. Up through the 19th century, Americans ate more meat than bread.
As I aged, I gained weight like many others. I was always athletic and exercised regularly. But I couldn’t lose the weight. Then I cut out wheat and other carbs. I’d point out that it isn’t that I reduced calories. From high levels of fat and oils (including lard, ghee, avocado oil, coconut oil, MCT oil, etc), I eat as many if not more calories than I used to. Yet I easily and quickly lost weight and it has leveled out now. Not only is it the mot natural diet for humans, it is also the easiest as cravings disappear.